Salads Galore!

I always try to change up my salads and create new homemade salad dressings. I try to see what I have in my refrigerator and from there I create ideas and new recipes. 

Tuna salad with a homemade balsamic dressing: Artichoke hearts, tuna, onions, bell peppers, garbanzo beans, tomatoes, cucumbers. 

Hearts of palm, red onions, artichoke hearts, cucumbers, garbanzo beans, tomatoes, 

Baby bell peppers, garbanzo beans, tomatoes, cucumbers 

Tuna wedge salad with a homemade citrus dressing and served with an olive spread. 

Ingredients found in the local farmers market 

Quinoa with mixed greens in a lemon citrus and garlic dressing 

Arugula, fresh croutons, sliced parmesan, spicy peppers, tomatoes in a thick balsamic and olive oil dressing. 

Cooking With Style

SARIT

Warmed Goat Cheese and Olive Spread Crostini

These yummy treats will be consumed within minutes. You will use any bread of choice, however I recommend using french or sourdough baguettes. Top each bread off with a plain goat cheese followed by a topping of olive spread which I have listed on the blog previously. Place the tray of crostini into the oven on 350 degrees for about 15 minutes. Sprinkle some herbs on top and serve to your guest! 

Farm fresh goat cheese crostini with olive spread, tomatoes, and bitter herbs. 

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SARIT 

Spiced and Softened Brussel Sprouts

I like to buy brussels sprouts that are about the same size. In a foil bag, which I create by placing all the ingredients in the center, followed by liquids. I place the washed brussels sprouts in the center and top the entire dish with olive oil, minced garlic, paprika, cayenne pepper, cumin, salt and pepper. Place the foil on a tray and into the oven on 350 degrees for about 30 minutes or until completely softened. Top this side with a herb of choice, I used Italian parsley. 

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SARIT 

Meatballs and Potatoes

In a dutch oven pot, which is one of my favorite types of pots to use I sautéed tomatoes, bell peppers, green and red, onions, garlic. For my meatballs I marinated the meat with the ground beef, chopped cilantro, salt, pepper, olive oil, minced garlic, and paprika. Next I created meatballs by placing the meat in my hands and rolling the beef into large balls. In the dutch oven add in cubed potatoes, meatballs and the sautéed veggies. Add water and a cup of tomato sauce. Cook the entire mixture on medium heat for about an hour. 

Same meatball recipe used during Passover on a matzah and spread with guagmole 

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SARIT 

Truffle Flavored Quinoa with spinach and mushrooms

You will need to cook the quinoa by boiling the grain until all the water within the pot has evaporated. Next in a oven safe container, place the cooked quinoa, sliced mushrooms, and sliced spinach into a bowl adding truffle oil, paprika, salt, and pepper.

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SARIT

Breaded Sole

For my breaded sole follow the breading steps.

1. First immerse into a flour bath

2. Next soak into a bath of beaten eggs

3. Last step is jumping into a bowl of seasoned bread crumbs.

I always use a plain bread crumb and then add my own spices. I always add paprika, turmeric, cumin, ground garlic, salt, pepper.

Fry fish on the stove top with a little veggie oil, making sure to flip fish over once. I usually fry my fish on medium heat. This is a great alternative to chicken!

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SARIT

Taco Tuesday Night

Personal I love Mexican food and I take every opportunity to pig out on my favorite salsas, dips, and of course cheese. For a creative Taco night be sure to have all your dips prepared in advanced and for myself I usually decide between keeping the meal dairy or doing a meat option. For this case I stuck to dairy. I served tostada shells with my homemade guacamole, freshly shredded cheese, a bean dip, freshly made pico de gallo, my healthy version of sour cream by mixing greek yogurt with siracha and cilantro.

Here is my homemade roasted salsa, Place all ingredients: Tomatoes, onions, garlic, jalepeno onto a foiled sheet with olive oil, salt, and pepper on 350 degrees for about 15 minutes making sure to flip over ingredients half way into cooking. Once everything is cooked and softened place all items into a food processor and add about 5 sprigs of chopped cilantro. 

Avocado salsa: In a food processor blend one whole avocado, cilantro, white onions, jalepenos, salt, pepper. 

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SARIT 

Breakfast Potatoes

One of my favorite ingredients are potatoes, I have no preferences on how they are prepared, cooked, or seasoned, just like them in general. I usually always have them handy and available in my kitchen and therefore I find them a tasteful addition to any meal. For this particular recipe I always dice my potatoes in small bite sized pieces, next I begin by frying them with a little bit of veggie oil, add in some diced onions, garlic, and sometimes tomatoes or bell peppers. For my spices I use paprika and cumin and of course salt and pepper. For my spicy eaters make sure to include some cayenne pepper. Next I add in some sliced fresh garlic and a spoon full of tomato sauce or paste. In order for the potatoes to cook without burning, my trick is to add about a half a cup of water, throughout the cooking process the water will evaporate and you will have a nice coated flavor on your potatoes.

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SARIT

Eggs Two Ways

There are so many ways to prepare a simple egg breakfast. I like to mix things up, below very different styles of serving eggs for breakfast. All have similar ingredients, but on a different presentation. I hope these presentations can inspire you to create new inventive breakfast ideas.

First Fry Corn Tortilla in veggie oil, top with sautéed farm fresh bell peppers, onions, and tomatoes with cumin, paprika, salt, pepper. Top with egg of choice, and fresh basil. 

Saute potatoes with onions, bell peppers, tomatoes, and top with eggs. 

Same ingredients as Egg plate #1, but instead of a fried tortilla, I used whole wheat toast. 

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SARIT 

Back in Action!

For the past year or so I have been busy collecting recipes, searching new up and coming restaurants, finished my Masters program from Pepperdine University, and also got married. I am back and ready to share all my findings, adventures, and even some wedding experiences with my viewers. I have kept updated on both my Facebook accounts and instagram and can be found at Saritcookswithstyle.




My new business cards: Contact for private parties, cooking classes, and food blogging events.



Found this at a local store and fell in love!

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SARIT