How Anyone Can Make Simple, Healthy and Quick Meals

Given the number of cooking shows and contests flooding the media, you would think a culinary degree with a specialization in exotic spices is required to make an eye-pleasing, delicious yet quick and healthy meal. Not so. 

As much as I enjoy watching the cooking shows and chefs with engaging personalities, sometimes the recipes offered are overly complicated, time-consuming and costly. Even the "quick meals" they often touted have way too may steps or ingredients. It can take the fun out of cooking and enjoying the meal, which is counter to A Single Table's purpose. 

All you really need is curiosity, a willingness to experiment and an appreciation for good food. Some of the most satisfying meals I've eaten also have been the simplest to make with common (items found in most cupboards) ingredients and a few steps. 

So today I offer this salmon salad with dried cranberries and a fruit bowl. This meal contains the flavors, textures and items I like. 

On the plate:

Pan-fried (in olive oil) salmon steaks

Romaine lettuce

Dried cranberries

Sliced almonds 

Homemade pomegranate vinaigrette (instructions here)

All the items purchased at the Dollar Tree store except for the lettuce, which I got from a local grocer.

In the bowl:

1 sliced banana

2 sliced strawberries (mine were extras from a previous dessert I made)

One memorable meal within 30 minutes for pennies. Yeah!

Silky Smooth Salad Dressing

One of the best ways to keep salad exciting or to avoid becoming bored with eating it is to switch up the salad dressing.  I did so with my recent batch of homemade salad dressing. My secret ingredient this time? This glorious find from Trader Joe's: Pomegranate Vinegar.

2 parts olive oil (I used cold-pressed, Greek Kalamata)
1 part pomegranate vinegar
Salt (a dash)
Pepper
Dijon mustard
Minced garlic

Whisk ingredients into olive oil one at a time. Pour mixture into a container with a tightly sealed top. Shake aggressively for 15-20 seconds. Chill for 30 minutes or serve immediately. Enjoy.

Salad Dressing In 60 Seconds Flat!

I eat veggies daily and among them there usually is a fresh salad I make almost daily. I've been told and read that homemade salad dressing is healthier. I've also heard dressing is super simple to make and far fresher than those sold in stores.

I waited until my store-bought dressing was nearly gone before giving this a try. I made a balsamic vinaigrette dressing within 60 seconds  -- all before going to work. It turned out well if I may say so myself.

WHAT I USED:
1/2 cup of olive oil
1/4 of a cup of balsamic vinegar
Dash of salt and pepper
1 tablespoon of Dijon mustard (acts as an emulsifier or binding agent)

WHAT I DID: 
I mixed the ingredients in no particular order (though next time I'll add the mustard then the vinegar). Mixed with a whisker until the consistency was smooth. I put the dressing in a seal-tight container and stored in the refrigerator. If you don't like mustard, use a fresh egg as the binding agent.

I plan to refine and vary my ingredients during the next rounds. I'm also looking for a jar so I can shake the ingredients to combine them. The jar also will be the storage container. The dressing will last about a week.

As for store-bought dressing, I'll still buy at least one bottle. But the homemade recipe has found a permanent spot in my kitchen.

Balsamic Vinaigrette Dressing