Spicy Cold Shrimp Cucumber Salad

I love this Spicy Shrimp Cucumber Salad for a variety of reasons, first an foremost, as a girl from Wisconsin, I love recipes that are consistent year ‘round. It truly can be the bleak midwinter in much of the country around the Holidays, and having vibrantly colored and flavored food can make things bright. While you may not be able to find mouse melons, tender Persian cucumbers should be available. Aside from being made up of year ‘round vegetables, an exciting and hearty salad can be just what the palette (and the diet) need this time of year. There’s so much butter and milk and cream and carbs in the form of Christmas cookies and the like, and I love those things too, but sometimes one really needs a break. Finally, if you have lots of Jewish friends, like I do, you know that a common Christmas day tradition amongst Jews is Asian food and a trip to the movie theater. So this Spicy Shrimp Cucumber Salad is a break from the traditional in terms of Christmas-y recipes of baked goose and ham and is an homage to all of my wonderful Jewish friends. I encourage all of us, regardless … Continue reading

Smart Gal Salad: Tri-Color Peppers, Hearts of Palm, Cilantro

This recipe is quick, easy and satisfying assemblage cooking at its best. The fresh veggies take a couple of minutes to chop and the hearts of palm are canned. This salad can be assembled in 5 minutes. For real. While I make this salad most often in the summer for barbeques and picnics, it occurred to me that all of the ingredients are easily found at great quality year round and I ought to branch out and enjoy it in the winter as well. It lends itself well to being bulked up into a main dish for a vegetarian night meal with the addition of some cotija cheese and garbanzo beans. I can’t take all the credit for it though; I first had a version of this salad at the culmination of my Women’s Health Law Course. My instructor and mentor made this salad for lunch. I still think of her and all the smart women who were in that course every time I make it. So this is a special tribute to her. 1 each: red, yellow and orange bell pepper; large dice 14 ounce can hearts of palm cut into ½ inch rounds ¼ cup chopped cilantro 1 … Continue reading