FOODIE FRIDAY -- S is for SALAD

When the temperature hovers way above 90 degrees for days on end (100++ most of this week) I can't bring myself to turn on the stove or oven. Luckily, my husband is just as fond of entrée salads as I am. So, he grills the main protein on the outside bbq, while I assemble the remaining ingredients in the comfort of our air conditioned kitchen.

Some of the salads we've had in the past couple of months:

~ Classic Caesar with grilled shrimp or chicken, my homemade dressing and home-baked croutons

~ A Mexican version of the traditional Cobb salad: greens topped with chopped chicken, avocado, pinto beans, tomato, red onion, black olives and cotija cheese with a salsa, sour cream, red wine vinegar dressing (pictured above)

~ Nicoise Style salad of greens topped with Ahi seared rare, tomatoes, new potatoes and green beans (I cheat and cook them in the microwave) Nicoise or French green olives, boiled egg

~ Spinach Salad with strawberries, almonds, blue cheese, and grilled chicken with a lemon poppyseed dressing

~ Shrimp Louie--traditional except the dressing was served on the side, and the shrimp was grilled

~ Greek Salad of romaine, tomato, cucumber, red onion, pepperoncini, kalmata olives, feta cheese, and grilled salmon with a red wine dressing flavored with garlic and oregano

As you can see, we LOVE salads, and the possibilities are endless.

Get some great ideas at this website:

http://www.marksdailyapple.com/10-classic-diy-salad-creations/

Of course, everything tastes better when served in vintage style--perfect example from nachokitty.etsy.com:

FOODIE FRIDAY -- Q is for QUESADILLAS

Around here, when time is scarce, we still like to have a healthy meal. I rarely use any "convenience" foods, so QUESADILLAS make for a health lunch or dinner in a hurry! (just in case you aren't familiar with quesadillas, think "grilled cheese" sandwich, Mexican style)

We keep whole wheat flour tortillas, and good quality pre-shredded cheese on hand, which means we can have healthy quesadillas. I use our grill pan, as it's non-stick so no added fats are needed. Get the pan fairly hot, warm the tortilla on both sides so it's softened, sprinkle cheese on half, fold over, cover and grill on each side until the cheese melts and the tortilla is a bit crisp. You can add chiles, cooked meat or shrimp, etc.... (in the lead photo, taken last Saturday, I served the quesadilla with a side of refried beans and a mango-avocado salad)

Here are a couple of vintage treasures that would add some real Mexican style to any table setting:

from bontonvintage.etsy.com:

from blackrain4.etsy.com:

A Vintage Cinco De Mayo

Vintage Ceramic Beer Stein by Vicman, Mexico offered by Three Chicks Vintage

Cinco de Mayo Cinco de Mayo, or the 5th of May, is a holiday held on May 5 that commemorates Mexico's victory, at the Battle of Puebla, May 5, 1862, over the French. Often confused w/Mexico's Independence Day, which is on September 16th (the date, in 1810, that the Mexican War of Independence began), it is primarily a American phenomenon, specifically started in California, and signifies a celebration of pride in Mexican heritage and culture. Whereas Cinco de Mayo celebrates Mexican victory over the French, Mexico's Independence Day is a celebration of Mexico's freedom from Spanish rule.

Mexico is a country of vast heritage and exceptional works of art. Some of the more collected Mexican items in the vintage marketplace are: Sterling Silver Jewelry Mexican Textiles Mexican Pottery Table & Service Ware

Vintage Taxco Los Castillo Sterling Cuff offered by Cherry Lipped Roses

Vintage 50s Cinco de Mayo Tablecloth
offered by Bonton Vintage