September 2, 2014

Ella’s Kitchen

September and fall is in the air. Most of the garden produce has been picked prior to the first frost. Here are some recipes using some of the last of the garden goodies.


[Ella can be contacted at or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Pea and Cheddar Salad
– can be made the day before

  • 1 lb fresh peas or frozen peas, thawed
  • 1 cup cheddar cheese cubes
  • 1/2 cup chopped celery
  • 1/2 cup shredded lettuce – I often use the bagged mix of drk green blend
  • 1/4 cup chopped green bell pepper
  • 1/3 cup mayonnaise or Miracle whip
  • 1 tbsp vinaigrette, raspberry is very good, but can also use Italian dressing.
  • 1/2 tsp Italian seasoning
  • 1/4 tsp ground black pepper
  • 2 tbsp prepared bacon bits

In a large bowl combine peas, cheese, celery, lettuce and green pepper. Lightly toss until combined. Add mayonnaise and vinaigrette. Sprinkle on seasonings. Lightly toss until coated. Cover and refrigerate for 4 to 24 hours. Stir in bacon bits just before serving.


Cauliflower Salad
– this recipe substitutes cauliflower for potatoes

  • 1 head cauliflower, steamed or boiled until tender (but not mushy) and cut into bite sized pieces
  • 6 hard boiled eggs – peeled, rinsed, halved and yolks removed. Set yolks in a mixing bowl. Chop egg whites. You may want to set a few egg slices apart for garnishing
  • 1/3 cup Miracle whip or mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup chopped onion
  • 1/4 cup pickle relish (either sweet or dill, or a combo of each)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper

Combine cauliflower, egg whites, onion and relish.
Mix egg yolk, mayonnaise, sour cream, salt and pepper together. Toss with the cauliflower mixture. Garnish with egg slices, parsley or thyme. Chill over night.
For a variation add 1cup fresh or frozen peas, shredded carrots or chopped bell peppers. You can also use your favorite potato salad recipe and substitute the potatoes with cauliflower.


Garden Salad with Honey Lime Dressing

  • 1 pint cherry or grape tomatoes
  • 1 ripe avocado
  • 2 ears of fresh sweet corn
  • 2 tsp fresh cilantro

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender but not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the
avocados. Let the salad sit for 10-15 minutes to let the flavors mingle.

Honey Lime Dressing

  • Juice of 2 limes 1/4 cup salad oil, I prefer a good olive oil
  • 1 Tbsp. honey 1 clove garlic, minced
  • Dash cayenne pepper or cumin

Whisk ingredients together

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