Inspirational Words and Nectarine Tomato Basil Salad With A Little Kick

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**PLEASE NOTICE THAT THE DEALINE FOR THE COOKBOOK GIVEAWAY HAS BEEN EXTENDED TO THE 27TH OF JULY. GET THE REQUIREMENTS TO PARTICIPATE HERE, COOKBOOK GIVEAWAY**

I'm sure many, if not all, of you know who Penny de los Santos is. She is an award winning photographer, senior contributing photographer at Saveur Magazine and contributor to National Geographic. Penny is a truly talented photographer with a very kind aura. She recently teamed up with Creative Live to stream a live 3 day workshop on food photography. Did you guys catch that live? Sadly I didn't hear about it until about 1 week later. Thankfully Creative Live has the whole 3 day course available for download on their website incase you missed it, like me. No I'm not being paid to say this.

I'm telling you guys about it because I was so moved by Penny's lessons. After watching the videos I was left in awe of her talent, inspirational and motivational words. She comes off as a genuinely good person happy to help share her knowledge. After watching the videos I went back to her website and read many of her posts as well as admired her photography. I just had to send her a message saying know how much what she said meant to me. I know I'm sounding like a stalker, but I promise I'm not. You know what? She wrote back a sweet little note. With all of her success and busy schedule, she was still kind enough to respond to her fan mail. That says alot in my book.

One of the many posts that stood out the most to me was a recipe for "Tomato, Peach and Basil Salad" Looking or should I say drooling over her photos and recipe I knew I had to make that salad immediately. So I did and here it is for you today. I do have to tell you that I changed it a little bit from her recipe.

This is what I did different:
- She used peaches and I used nectarines.

- Penny's salad cuts the peaches into chucks, I decided to slice the nectarines into thick wedges.
- Penny used garden tomatoes and I changed it to small grape tomatoes.
- Another step I added was to grilled the nectarines.
- Since raw garlic does not agree with me I decided to cook it a little in the oil from the nectarines. But you can use the raw garlic if you like.
- I also sprinkled a little cayenne over the salad. This added another depth of flavors and it tasted great!

Nectarine Tomato Basil Salad With A Little Kick
Adapted from Penny de los Santos's "Tomato, Peach and Basil Salad"
Makes 1 large serving or 2 small side servings:

2 ripe but slightly firm nectarine, sliced into thick wedges
10 grape tomatoes, cut in half
large bunch fresh basil, finely chopped

Balsamic Dressing:
1 tbsp balsamic vinegar
1 tsp dijon mustard
1 tsp dark brown sugar
pinch of salt
large pinch of freshly ground black pepper
1 tbsp water
large pinch ground cayenne pepper, optional

11/2 tbsp EVOO (extra virgin olive oil) *
2 whole garlic cloves*

* Hold off on adding these to the balsamic until step #2*

1. Thoroughly wash the fruits and basil. Heat the grill/griddle or frying pan over high heat. Drizzle the olive oil over the grill/griddle or frying pan. Place the nectarines with the flesh facing down on to the hot cooking surface. The point it to quickly sear the nectarines then flip onto the opposite side. Remove the nectarines and allow to cool on a plate, set aside. In the same grill/griddle or frying pan add the garlic cloves and fry for 2-3 minutes just until soft, or the garlic can also be left raw. Turn heat off and set aside.

2. In a screw top jar pour the oil used to cook the nectarines. Mince the garlic and add to the jar along with all of the balsamic ingredients. Shake well until all ingredients are well combined. Taste and adjust if necessary.

3. In a large salad bowl gently toss the tomatoes, basil and nectarines. Pour the balsamic over the fruits again gently tossing. OR you can serve the balsamic on the side and serve as you like.

If you haven't already stopped by Penny's website do so, soon. Her poetic words, story telling, recipes and photography will warm your belly and soul. Have a beautiful day everyone and thank you for stopping by.

P.S. Who inspires you to be a better photographer or keep learning in the Kitchen?

*Update July 25* This post was featured on Women's Health Magazine! Check it out

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Watermelon Feta Salsa with Fresh Horseradish, Euro-Mexican Fusion

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**July 8, 2011, Recipe Featured on Gourmet Live **

Thanks for voting this into today's (July 5th) Foodbuzz top 9.

To me no other fruit says summer like the heavy, green, oval fruit with a bright red center and little black seeds. Im talking about watermelon of course. It’s not like watermelon is the only summer fruit or that it is necessarily my favorite summertime fruit. I think it is because of my personal summertime memories that repeat summer after summer in homes all across the world. You see when I picture a hot, sweaty summer day I see a child with his or her face buried in a large slice of watermelon gobbling up the sweet fruit. Every bite squeezes out more juicy goodness that runs down the child’s face, arms and most likely down the top half of their clothes. As adults that is not an acceptable sight or one that other adults will find as funny and cute as watching a child take such pleasure in a slice of watermelon. Kids get to have all the fun! Nonetheless I think we can all relate to that childhood memory of sitting on the grass in the summer sunshine refreshing our bodies with a chunk of watermelon.

The recipe I have for you today is a little more grownup than just a slice of watermelon. Not that there is anything wrong with a juicy serving of watermelon. I came up with this salsa as a way of using up what was leftover in my refrigerator. In fact it’s not much of a recipe but more like a guide of throw this and that into a bowl to create a dish that takes advantage of the bounty of summer. The salsa is so in name but more like a fusion of ingredients so not specifically from one nation. But since I served it like a salsa and a good portion of the ingredients are European, we can call it a Euro-Mexican fusion.

Here is what went into my watermelon salsa, watermelon, cubed and seeded. I threw in some cubed feta cheese along with roughly chopped red radishes. If you do not have red radishes then substitute with finely chopped onion, red would be good. Then I finely chopped a small bunch of chives and added them to the bowl. Guess what there was also a lime, so I squeezed the juice over the other ingredient. Then in the back of the vegetable crisper I found some fresh horseradish root to grate into the salsa, that is where the spiciness was going to come in. The horseradish root gives more of a nasal spiciness than a back of the mouth spiciness that a chile would give. Nonetheless it was a great addition to the salsa. Before you grate the horseradish make sure it is thoroughly rinsed as dirt and debris can become logged in the curves of this root. Then using a vegetable peeler, peel away the darker outer layer until you’ve reached the white and woody layer. Grate as much as you like into the salsa. Lastly gently toss the ingredients together until well combined. Taste and adjust anything you like. Serve it in a bowl or inside the leftover watermelon rind.

The salsa was sweet, salty, a little tart and yes, spicy. That is the perfect combination of flavors! I served the spicy watermelon salsa with grilled Nile perch and grilled chicken. In fact this would be the perfect accompaniment for any grilled meats or fish. You could also serve as an appetizer or snack with some corn chips. Since the 4th of July means cookouts why not make the salsa and impress your guest. Enjoy it!

Other watermelon recipes:

- Agua de Sandia -Mexican Watermelon Water

- Summer Sunshine In A Bowl by Alisha Randell via Honest Cooking

- Grilled watermelon and haloumi salad by Scandi Foodie

- Tofu Feta, Watermelon and Basil Salad by Happy Healthy Life

- Watermelon Sugar Cookies by Megan's Cookin'

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Flower Showers, Spring Serenade, Gourmet Greens and Tangerines

The spring sun has been playing hide and seek with us. Panchito's morning walks have been mostly cloudy with cool breezes. Not exactly the kind of weather that makes me want to get out of bed let alone go for a walk. It is May right? What's going on? Panchito leads the way on his morning walks. Sometimes he keeps us (him and I) on the same paths, other times he feels like exploring. Those walks on the same paths sometimes make me forget that I get to live in one of the most beautiful cities in the world. The architecture, the trees, smells and sights begin to go unnoticed and taken for granted.

This morning the sun was shining, the birds were chirping, flowers in bloom and the wind was gentle. God it feels good to be warmed by the rays of sunshine! Deep breath, ah how I love the smell of spring. I think Panchito also loves the smell and warmth of spring. He sniffs the unfrozen ground and all of it's surroundings like it's all new territory. Pausing to wait for him while he sniffs around a gentle breeze blows over us. Suddenly we are showered with small white flower petals. When did the tree fully blossom? It was a sight to behold, it felt like being in a snow globe or rather a flower globe. Even Panchito took notice, he stopped sniffing the ground to point his nose up in the air and sniff. I love when he does that! I aimed my gaze upwards to watch the flowers showering over us, I catch the sun's rays peaking through the tree branches. Softly in the distance I hear a flute.

I close my eyes to better hear the flute notes. It's a sweet serenade with melancholy notes, yet make one feel euphoric. Music, sunshine, and flowers can evoke such grand emotions in humans. I peer around the tree to see it is once again the young blind musician who often plays his flute for passersby. Though music on the streets of Prague is not an uncommon sound it is one that always makes me stop and take notice.

Panchito decides that he has sniffed enough of that patch and starts leading us away. As we make our way back home those melancholy flute notes serenade us and begin to grow ever more distant. For a while it felt like all the morning's beauty belong to just Panchito and I. I love mornings like this, a great way to start off my day. The only thing that would have completed the experience would have been if hubby had been with us, next time.

On sunshine warmed days I like to eat light vibrant foods. This salad was inspired by the morning's events and it was a perfect way to end the day with a plate of vibrant fresh veggies and fruits. Enjoy!

Gourmet Greens and Tangerines Salad
Wild Arugula
Baby Spinach
Mâche Greens
Tangerines
cherry tomatoes

vinaigrette dressing

1. Rinse the greens and set aside to drain off extra water. Rinse and halve the cherry tomatoes, set aside. Use a sharp knife to cut away the peel and white pith. First slice off top and bottom of the tangerine, then slice down the sides. Next cut into wedges.

2. Toss the greens and arrange the cherry tomato halves and tangerine wedges as desired. Serve with your favorite vinaigrette salad dressing.

Checkout these other great salads :

- An Organic Gardener's Salad with a Citrus Dressing , The Ardent Epicure

- Fresh Spring Bulgur Salad, Tamara Novacovic via Honest Cooking

- Sweet Onion Salad with Orange Vinaigrette , Natalie McLaury via Honest Cooking

- Chopped Salad w/Blue Cheese Dressing – My Nepenthe, White on Rice Couple

- Carrot and Avocado Salad , Jenn Cuisine

- Garden Salad with Warm Goat Cheese and Society Garlic Flowers, Kitty Morse

What is your idea of a perfect salad?

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A Killer Salad That Won't Kill You and My RedBubble

Hola amigitos! Today I have another salad recipe to share with you, a really killer scrumptious salad that is very healthy and so full of flavor. But before I get to the recipe I want to fill you guys in on all that is happening in Spicie Foodie land. The way things have come together it has just worked out that November is going to be a month of many announcements. Finally this weekend I will be sharing with you the "big secret" project I have been working on for the past 6 months.( I'm very excited!) The blog will have some small adjustments, mainly with the pages and the main page of spiciefoodie.com will also be better incorporated into the blog, but nothing big that will affect you my wonderful readers and friends. I will also be doing some tutorials on several different subjects, so look for those. Of course the YBR will also be held like last month and that is also very exciting because I have received so much wonderful feedback from all of you. The tutorial on the banners is also on it's way, I haven't forgotten ( smiling). Well there are just a bunch of things happening and it's just kinda funny how they have all culminated in this month. Ok, before I move on to the recipe I want to tell you guys about RedBubble.

RedBubble is a really great community of artist, photographers, poets and well just very talented people. For a while now I have been receiving many inquires from you, my beloved loyal readers, requesting to purchase a print or even calendars of my work. For months I have searched and tried to think of the best way to handle your requests. My location being somewhat of an obstacle, how to best handle the transactions as well as printing and shipping issues. RedBubble handles all of the orders, printing, and shipping, really the best way to go. They are a great company with good feedback and they offer the best rates to the shopper. So I would like to invite you all to stop by and see my portfolio on RedBubble. As of right now the portfolio is small but as I process more photos I will add then and so the choice will be a growing one. I have prints in several sizes and formats, greeting cards and even postcards available. Right now I am also working on putting the calender together and that should be done in a week or so. The calendars are really great because they give you the choice to start on any month you would like, (great for us procrastinators who buy their new year calendars several months into the new year. ) I really hope you stop by and take a peek at my (growing) portfolio as well as checking out some of the very talented artist on the site. And to show you all my appreciation I have a special code for a 15% discount just for you. Here it is: SpicieFoodie_is_on_sale_3701 . If you feel inclined to pass on my link and discount code to your friends and family, please by all means do so. ( Was my self promotion that obvious? ) If you too are looking for a way to sell your images I highly suggest you check out RebBubble.



And now for the killer salad, Avocado and Pomegranate salad. This salad is so simple that you can prepare in under 10 minutes, and I think it tasted heavenly! Besides being heavenly it's a vegan friendly salad and it is super healthy, now you can't beat that. The salad just came together as I was cooking dinner and waiting for the main dish to cook. I was really craving a salad with avocado slices. Of course I started to snack on the avocado slices as I was preparing it for the salad. As I was munching on the avocado I cracked open a Pomegranate at the same time. (I was starving and any food that crossed my path was going in my belly.) I pushed a few Pomegranate seeds into an avocado slice and shoved it in my mouth. The avocado melted in my mouth, then the crunch and pop of the sweet and tart pomegranate filled my taste buds. This was another happy wiggle moment, in case you were wondering, hehe. While I know I'm not the first to have tried this combination of flavors, I was ecstatic to have experienced this heavenly combination of flavors and textures. I didn't want to distract or mess with the combo by adding a dressing so simple I kept it. The recipe is not much of a recipe, really just adjust it to your taste. Here it is, and if you have a great pomegranate salad recipe please let me know.

Ingredients:
oak leaf lettuce
Lollo Bionda lettuce
1 large Avocado, sliced
1 Pomegranate, seeded
extra virgin olive oil
salt
ground black pepper

*optional, finely diced yellow bell pepper

1. The amounts are up to you, add as much or as little as you wish. The olive oil should only lightly coat the lettuce and not overpower the taste of the Avocado and Pomegranate. Toss the lettuce and olive oil until lettuce is lightly coated, then add the salt and pepper again toss to evenly distribute. You can toss the Avocado and pomegranate into the lettuce or arrange both on the plate right before serving. That's it now dig in!

Enjoy the salad and I will talk to you all in a couple of days :)

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Classic Egg Salad and Another IIP

Today's recipe is for classic or old fashion egg salad, it may not be a very fancy salad or recipe but it's definitely one of our favorite lunches. I've been wanting to do a post for the egg salad for a while but it has just kept being pushed back and I never took photos of it until a couple of days ago. I have Penny to thank for the final push because the theme this month for her IIP (international incident party) is eggs. Well I actually had several ideas of different egg dishes I could make for the IIP, but quite honestly I took the easier way this time. I have been extremely busy working a big project that I will share with you guys in the coming weeks, so please make sure you come back to hear the news.

Obviously in order to make egg salad you need to have hard boiled eggs prepared. I have already shared my way of cooking perfect hard boiled eggs every time. You can find the instructions in my archives here.


I also want to add a little note to the technique, I have learned from so many websites that if you add a teaspoon of baking soda (soda bicarbonate) to the water it will make removing the shells much easier. Which honestly can be such a hassle because the shells can sometimes stick to the egg white. This last time I decided to add the baking soda and I peeled the egg shells under running water. If you have a special technique or trick share with the rest of us in the comments section below.

Ingredients:
6 hard boiled eggs
3-4 tbsp. mayonnaise
1/2 tsp. salt, adjust to taste
pinch ground black pepper, adjust to taste

large bowl
fork or potato masher
spoon

1. Remove the shells from the boiled eggs. Place the eggs in a large bowl, using either the back of the fork or a potato masher push down to break up the eggs. Continue until you have coarse pieces or to the desired consistency.

2. Add the mayonnaise to the bowl and mix until well incorporated. Sprinkle the salt and ground black pepper over the egg salad and mix until well incorporated. Taste and adjust salt and/or pepper if needed.

Serve on bread of your choice.

Don't forget to stop by Penny's site for her Egg recipe as well as visiting all of the other participants submissions. Oh I can't wait to see all the wonderful recipes everyone has shared.


This last photo I'm just throwing into the mix because I loved the way the sunlight was hitting our healthy lunch. See you can make it extra healthy and nutritious by adding your favorite fresh fruit and some tea or coffee with milk and you're set :)

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Apple Celeriac Salad

The previous post I talked to you guys about the ugly, yet very delicious, root vegetable Celeriac. Today I am going to share with you my favorite recipe in which I use Celeriac. It's super easy, fresh, relatively healthy and always a crowd pleaser. I always make this apple celeriac salad to serve on the side of pulled pork sandwiches and the two are a perfect combination that compliment each other very well. If you also add some old fashion potato salad to the meal, let me tell you that is a perfect dinner for the whole family!

I have categorized this recipe under my vegan/vegetarian section because this is a meatless dish. For vegan or vegetarians you could easily substitute the regular mayonnaise for a vegan alternative. I could not tell you if the recipe will taste the same since I use regular mayonnaise, but I couldn't imagine that it wouldn't also taste great. Also you will notice that the photos are from two different occasions using two different types of apples. This is to show you that I will use whatever kind of apple I am in the mood for. Though I think a green apple with it's slight tartness gives the salad the best tasting results, but that's my personal taste.

Serves 2 people
Ingredients:
1 small head of Celeriac ( 260 grams or 9 oz. or a little over 1/2 lb.)
1 small apple
1 small lemon, juiced
2 tsp. mustard (Dijon or brown mustard)
3 tbsp. mayonnaise
Salt & black pepper to taste

1. Remove the rough outer skin of the celeriac by slicing off or using a vegetable peeler. Grate the celeriac into a large mixing bowl and set aside. Core the apple but leave the peel intact, either grate or cut into very small pieces and add to the mixing bowl. Add the remaining ingredients into the bowl and mix thoroughly or until both the celeriac and apple pieces are well coated.
(*please note that the salad is a bit dry and should not be over powered by the taste of mustard nor mayonnaise. )

Taste for salt and pepper and adjust to your taste. The salad taste best if left in the refrigerator for at least 30 minutes before serving. If you have any leftovers it will still taste terrific the next day. The apple celeriac salad can be serve as a side dish, on crackers or even on it's own if you like.

A couple of other suggestions or tips I'd like to make are for the mustard. Use good mustard, do not use yellow mustard that will not be a good result. On occasion I have also used a Bavarian brown and slightly sweet mustard that has also had very good results. As for the mayonnaise you need good, real, full fat mayonnaise , do not use miracle whip or those types of salad dressing sauces. So you see the key is to stick with "real and good quality" mustard and mayonnaise for the best tasting salad. I hope you will all try one of my favorite salad recipes very soon.
(The photos are not very good, Since I wanted to share the recipe right away I didn't have a chance to make the salad again and it's what I had in my old photo archives. I'll have to re-shoot it soon, or that is make the salad again very soon because my mouth is watering. )

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