Salad

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don't miss dairy

Emily Stokes
I'm a lady who loves cheese, sour cream, & ice cream, but I recently became lactose intolerant. My key focus in recreating dairy recipes is taste, but I try to be as health conscious as possible. Some of my recipes are low lactose rather than dairy free. I'm also a writer, teacher, nanny, dog mom, housewife, native Yinzer, current Californian, and social organizer extraordinaire.

Salad

Zucchini Salad

Coming up with some fresh ways to use the zucchini and herbs in my garden, I put this quick salad together. It works best with very thin slices.  It would probably taste great with some sliced tomatoes as well! Though my zucchini plant is barely producing anymore fruit, I have an abundance of tomatoes.

This recipe requires lemon olive oil. It’s amazing as a salad dressing or dip for Italian bread. I haven’t found it in a supermarket, but you should be able to find it at a specialty food market or Italian deli (or online). I’ve found it in Pittsburgh’s Little Italy–Bloomfield, and California’s farmer’s markets. Sigona’s has a wide selection of flavored olive oils that you can taste at their store.

This was a special treat just for me since my husband hates vinegar. I love it! Pickles, dressing, beets,  olives, chips–I’ll pretty much eat anything vinegary.

Ingredients:

1 zucchini, thinly sliced
20-30 whole parsley leaves, stems removed
4 basil leaves, sliced
2 tablespoons red wine vinegar
1 teaspoon lemon olive oil
1/4 teaspoon lemon juice
1/2 teaspoon minced garlic

Directions:

1. In a large shallow bowl or baking dish, mix all ingredients and spread out in an even layer.

2. Cover and marinate in the refrigerator for at least three hours. Best if left overnight. Make at night and enjoy for lunch the next day :-)

Lemon Olive Oil from Il Fornaio

                                            

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Honey Fruit Salad

I made up this fruit salad for one reason alone: to use up fruit leftover from entertaining visitors. It was so amazing that I made it again for a ladies shopping party. There were no leftovers, so I figured it was a hit!

Ingredients:

2 navel oranges, cubed
2 small baskets strawberries (20-24 berries), tops removed and halved
2 bunches red grapes
2 apples, cored and chopped
2 tablespoons blackberry honey
2 teaspoons white sugar or SPLENDA
1 lemon
1 teaspoon lime juice
8 fresh mint leaves, sliced

Directions:

1. Rinse all your fruit. In a large bowl, add the fresh squeezed juice of 1 lemon.

2. Chop your apples first, tossing them in the bowl with the lemon juice so they do not brown. Add the rest of your fruit: peeled and cubed oranges, sliced strawberries, and whole grapes.

3. Add the lime juice. Toss all fruit with the lemon and lime juice to mix and coat.

3. Warm your honey in the microwave for 10-15 seconds, until thinned. Drizzle over fruit and toss to coat. Sprinkle white sugar or SPLENDA over fruit and toss to coat until desired sweetness–just a couple of teaspoons is enough. You do not want to overpower the other flavors.

My favorite honey from the Mountain View Farmer’s Market.

4. Finally, add sliced mint leaves and mix well. Chill in the refrigerator until ready to serve :-)

                                        

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