Category: Lunch

No. 640Recipe Card Posted on by — Leave a comment

Eat the Rainbow Salad

Eat the Rainbow Salas | Bijouxs Little Jewels

It’s time to Eat the Rainbow! This salad serves up all the colors you need to have a Rainbow experience No. 640 in the Collection Membership.

EAT THE RAINBOW

I’m sure you have heard this many times and here is a delicious way to enjoy a heathy salad that will fill you with a vibrant rainbow of fruits and vegetables.

Eat the Rainbow | Bijouxs Little Jewels

Eat the Rainbow | Little Jewels

FRESH FRUITS AND VEGETABLES

The simple ingredients bring all the veggies and fruits you need to ensure your health. Fresh spinach, carrots, cucumber, tomatoes and beel pepper are a perfect combo for a make-head salad. I made a large one here and was able to enjoy it for a few days.

NO OIL SALAD DRESSING 

The salad uses a citrus no-oil salad dressing which keeps the vegetables crisp during the day, and even overnight. Use your favorite veggies for your salad. I added some Total Immune Blend from Vimergy to pump up the goodness.

Fell free to Pin this salad to your Pinterest.

Cheers!

Eat the Rainbow Salad | Bijouxs Little Jewels

 

 

No. 639Recipe Card Posted on by — Leave a comment

Chilled Pea Velouté with Goat Cheese & Edible Flowers

Chilled Pea Velouté with Goat Cheese & Edible Flowers | Bijouxs Little Jewels

The verdant green of Spring is all here in this Little Jewel from the Kitchen-Chilled Pea Velouté with Goat Cheese & Edible Flowers No. 639 in the Membership Collection.

ENGLISH GREEN PEAS

I can’t think of any vegetable that announces Spring like fresh green peas. This is a simple soup, just place frozen peas in the blender with boiling water and voilà, the chilled soup is ready.

The verdant green of Spring is all here in this Little Jewel from the Kitchen-Chilled Pea Velouté with Goat Cheese & Edible Flowers No. 639 in the Membership Collection. ENGLISH GREEN PEAS I can't think of any vegetable that announces Spring like fresh green peas. This is a simple soup, just place frozen peas in the blender with boiling water and voilà, the chilled soup is ready. VELOUTE´ These French soups are typically created with stock and a roux, but this Little Jewel comes together smooth and creamy with just a flick of the blender. The frozen peas are whizzed with boiling water in the blender, then set aside to fully chill in the refrigerator. Perfect. GOAT CHEESE & EDIBLE FLOWERS The crowning jewels to this soup are slices of herbed Goat cheese and a sprinkling of edible flowers. The goat cheese logs are fairly common, if not just roll a plain log in some of your favorite dried herbs. I usually try to grow edible flowers in pots, but the gloomy beach weather has postponed Spring planting. I found these edible flowers at, where else, Trader Joes. Chilled Pea Velouté with Goat Cheese & Edible Flowers | Bijouxs Little Jewels

VELOUTE´

These French soups are typically created with stock and a roux, but this Little Jewel comes together smooth and creamy with just a flick of the blender. The frozen peas are whizzed with boiling water in the blender, then set aside to fully chill in the refrigerator. Perfect.

Chilled Pea Velouté with Goat Cheese & Edible Flowers | Bijouxs Little Jewels

GOAT CHEESE & EDIBLE FLOWERS

The crowning jewels to this soup are slices of herbed Goat cheese and a sprinkling of red edible flowers. The goat cheese logs are fairly common, if not just roll a plain log in some of your favorite dried herbs. I usually try to grow edible flowers in pots, but the gloomy beach weather has postponed Spring planting. I found these edible flowers at, where else, Trader Joes.

Savor this simple soup.

No. 637Recipe Card Posted on by — Leave a comment

Chicken Salad with Indian Spices

Chicken Salad with Indian Spices | Bijouxs Little Jewels

Being an L.A. native, this cookbook was on my to-get list, a collection of some of L.A.’s recipes from top restaurants. This delightfully spiced salad from Nancy Silverton, is a new take on the chicken salad, No. 637 Chicken Salad with Indian Spices-new in the Collection Membership.

THE COLLECTION MEMBERSHIP

Now with over 637 recipes with full access, the Collection Membership is great value for the home cook. Less than $3 a month for a one year subscription. It’s like having a vast cookbook right on your phone or tablet. You can easily access recipes anytime, especially while shopping. I created this Collection as a useful tool for home cooks, like me.

Chicken Salad with Indian Spices | Bijouxs Little Jewels

CHICKEN SALAD

This salad was on the menu at Osteria Mozza a while back when the cookbook was published, 2019. Nancy Silverton is a favorite chef of mine, and dating my self, I even took at bread baking class with her when La Brea Bakery was hot. So glad I did it, as well as dining at Osteria Mozza. I love this salad and I think this salad was a popular salad, so give it a try.

No. 636Recipe Card Posted on by — Leave a comment

Radicchio & Pear Salad

Radiccio & Pear Salad | Bijouxs Little Jewels

A Wintery salad for all-year long-Radiccio & Pear Salad No.634 in the Collection Membership.

RADICCHIO

If you have not met Radiccio, it’s time to get acquainted. These lovely colorful leafy greens are a bitter but sweet green to use in salads. There are many varities, you can find them at your local Farmers market. They are noted for their colorful leaves. The one I used for this salad is Castelfranco Radicchio. I was lucky enough to grab one at my local Farmers market.

 

SALADS

Some of my favorite salads include Radicchio. Most are wintery, however these salads are perfect anytime. This salad is adapted from Cap Beauty, my favorite site for food and all things beauty.

 

 

Radicchio & Pear Salad | Bijouxs Little Jewels

 

RADICCHIO & PEAR SALAD

The slight bitterness of the greens are tempered with sweet slices of fresh pear. The dressing is a cider vinegar-lemon-and dijon mix, all ingredients which are in your pantry. The crunch from the hazelnuts completes the salad. Savor Radicchio & Pear Salad No.634 in the Collection Membership.

 

No. 629Recipe Card Posted on by — Leave a comment

French Bistro Salad

French Bistro Salad | Bijouxs Little Jewels

Ah, the French bistros of France offer the most lovely salads. Always served with fresh local ingredients. The basic Bistro Salad is my favorite with delicate lettuce and a Dijon vinaigrette, vegetables and often chicken is an option. French Bistro Salad is recipe No. 629 in the Recipe Membership Collection.

FRENCH BISTRO SALAD

The dressing recipe originally came from my cooking teachers way back in my Pasadena young-girl days. I learned so much from those teachers and classes.

Here’s how I make it. Place a small clove of chopped garlic into wooden bow, add a pinch of coarse sea salt and freshly ground black pepper and use the back of a wooden salad spoon to mash garlic and salt. Add about 1 teaspoon of Dijon mustard, 1 tablespoon red wine vinegar stir and then whisk in about 4 tablespoons of good olive oil. Top with the greens and take it to the table to be tossed and served toward the end of the meal, so French.

French Bistro Salad | Bijouxs Little Jewels

MAPLE SALAD BOWL

I have been making versions of this salad since I got my large Maple Salad bowl from a trip to Boston what seems like a hundred years ago. The bowl is cracked from many tumbles off top shelves to the floor, character I guess. I did find a solid maple bowl here, on my wish list, but I will always cherish this salad bowl.

 

 

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