Island of Paradise Salad

Mangoes are the most perfect fruit on the planet. Being math nerds and food-obsessed, my boyfriend and I once created a scatterplot depicting the fruit kingdom, rated on the x-axis for their deliciousness, and on the y-axis for the ease of eating the fruit in question.

Though we may have disagreed on exactly where mangoes lie in the supremacy of fruit, my experiences eating them in the homeland put them squarely at the top of any such list.

As such, I decided to reuse the concept of the mango-pineapple mixture atop a new platform.

- mango chunks (1 cup)

- pineapple chunks (1 cup)

- strawberries (1 cup or 5 hearty red-fellas)

- spinach (2 handfuls)

- gorgonzola cheese (1-2 tablespoons)

- cinnamon-chipotle pineapple glaze

1. Dice the mango and pineapple into similar sized cubes.

2. Slice the strawberries lengthwise, about a quarter of an inch thick.

3. Mix all the fruit and spinach together.

4. Sprinkle gorgonzola on top, generously.

5. Spoon the cinnamon-chipotle pineapple glaze on top -- and get a napkin. It's going to be a delicious mess all over your face.

Sexy Salami Sandwich

When I was in eighth grade, I conducted an science experiment testing the ability of taste buds to differentiate between various flavors. Even at a young age, I was fascinated with the function and capacity of taste buds. I made a sandwich today that reminded me of these tiny taste receptors, in how they felt honored to eat the sandwich thrown together by the leftovers contained in my fridge.

Sexy Salami Sandwich

- Best Mayo Ever

- spinach/sliced strawberries/sliced mushrooms/garlic and herb goat cheese crumbles salad**

- 2 slices of bread

- Salami circles (about 4-5)

- grated swiss cheese

**The spinach/strawberries/mushrooms and goat cheese were combined and left over from dinner last night.

1. Spread Chipotle mayo on both slices of bread.

2. Place 4-5 circles of salami on one slice.

3. Sprinkle grated swiss cheese on top of the salami circles.

4. Toast both slices of bread (open-face) in a toaster oven.

5. Layer the greens (salad) on top of the salami and cheese and place the other slice of bread on top.

After finishing this salad, I didn't want to eat anything else to compromise the flavors I was tasting in my mouth.

Dear taste buds,

You're welcome.

Week 7: Grilled Pear Salad

I am often mocked for my aversion to greens. My other resolution (eating a salad for dinner at least once weekly) has resulted in me buying a TON of spinach and arugula, my pretentious version of greens. I wish I wasn't so picky on this issue; I just can't find any flavor in lettuce. Plus, spinach has so many amazing qualities (my package said something about being a USDA certified SUPERFOOD! -- it's like food, but way more awesome) that I can't really feel bad about basing my salads on beds of spinach.

Meanwhile, I was experimenting with pears because they were in the fruit aisle and I adore fruit-based salads. I had eaten a pear salad at Busboy's recently and though the concept was good, I was disappointed in the ratio of certain parts of it and the fact that the pear pieces were artfully arranged but not practically pieced at all. So that was my inspiration.

Ingredients:
- 1 pear
- 1 kiwi
- a handful of baby bella mushrooms
- 1/2 onion
- gorgonzola cheese (or other salty cheese / bleu cheese would be a good substitute)
- balsamic vinegar
- olive oil
- lemon or lime juice
- baby spinach (a few bitter arugula pieces with this would be delicious too)
- dried cranberries (optional)

1. Start by prepping all ingredients -- cut up the pear in lengthwise 1/8 inch slices, the mushrooms lengthwise as well, and slice up the half an onion super, super thinly.
2. Start by throwing the onions in the heat first with some olive oil in medium heat. When the onions start releasing liquid and changing color, add in mushrooms on the side of the same skillet. Let them both caramelize in the pan.
3. Meanwhile, brush a little lime or lemon juice on both sides of each pear slice. Once properly coated, put into a skillet with olive oil in medium heat. Heat until grill marks appear -- press down with a spatula if necessary. Later, I realized that the one piece that looked closest to burnt was actually the most delicious. Tar isn't delicious, but nice dark skillet marks on the pear (and grill marks in the summer) are perfect.
4. Peel and slice the kiwi width-wise.
5. Construct the salad with spinach on the bottom, then the onions and mushrooms, and the pear and kiwis on top. Throw on some gorgonzola and dried cranberries. Toss on some olive oil and balsamic and prepare your stomach for heaven.

The salty cheese with the sweet kiwi and sweet pear with some almost burnt parts and mushrooms are an amazing combination. If you're one for texture, the cranberries help but some type of nut - almonds or walnuts especially - would be great too.

Week 2: Strawberry Fields Forever

Besides keeping my New Year's resolution to cook something new weekly and record it for future cooking conundrums, my other food-lution was to replace at least one dinner a week with salad, so I can start getting more nutrients in my diet.

With that said, let me now introduce the completely unhealthy salad that was among the top 10 things ever eaten on a bed of greens. It uses one of my only acceptable forms of greens: spinach, which came in a bag claiming its status as a certified SuperFood. And well -- if that's not reason enough for you to try this salad, I don't know what is.

Caramelized Onions, Strawberries and Spinach with a Honey Balsamic Reduction

1. Caramelize some onions. I learned how to do this last year and it changed my life. Look here for inspiration. I used one onion. Once the onions got lightly brown, I threw in some sliced mushrooms (about the same size slice as the onions, for consistency when cooking).

2. While the onions are caramelizing (which seems to take a while), get started on the dressing. I used honey and balsamic vinegar, in a pot on low/medium. Throw in the honey first to start it melting, then put in a little bit of vinegar at a time, tasting as you go to figure out what ratio of works for you. One you have your magic mix, let it simmer but do not let it stay on the heat for too long, or your deliciousity will evaporate and leave you with something tart and unrecognizable. The consistency should be of a glaze to signal it's done.

3. Use your fanschy smanchy Ikea salad spinner to wash/dry your spinach.

4. Cut up some strawberry into slices that show off the curvaceousness of the strawberry's figure (lengthwise / don't dice them). I did something at this point that Joe thought was delicious while I later regretted because it was too sweet for my taste. I dusted powdered sugar on my strawberries, which turned into a strawberry-sugar syrup. Again, some like it and others don't.

5. Assemble: Throw down the spinach leaves. Artfully set some caramelized onions and mushrooms across the bed of green beauty, top with some strawberries. Throw on some gorgonzola cheese, and then throw on the honey-balsamic reduction.

As for the food-lution re: nutrient filled dinners, this is about equivalent to stuffing your crap in your closet when your mom tells you to clean your room. Sure, it's not exactly what she wanted you to do, but it hits the basic requirements and is a hell of a lot more fun.