Fried Green Tomato Salad Recipe #2

Earlier this month I posted about the joys of fried green tomato season! We have our last bowl of green tomatoes and I was inspired to create another fried green tomato salad with slight variation for the original recipe. I wanted this salad to be heartier with the addition of more vegetables and a creamy basil dressing. The feta, avocado and olives provide softness and those healthy fats. I discovered the Bob's Red Mill gluten-free 1 to 1 baking flour to work well for the green tomato batter. I added bacon to this recipe, but you could very easily omit it to keep it vegetarian.

Fried Green Tomatoes-see gluten-free recipe here
Salad greens mix
Sliced carrots, radishes, cucumbers and bell peppers
Sliced avocado
Crumbled feta
Crumbled bacon
Kalamata olives

Beet Salad with Creamy Chevre Dressing

Dear Readers,

Happy Sunshine here in Portland! Today I am feeding my craving for beets. Literally. A salad composed of beets in a creamy chevre dressing with mustard, balsamic and thyme. It's simple and sublime. I tried really hard to work "sublime" into this post because it rhymes with thyme. Were you on to me? :)

This simple, but exquisitely delicious beet salad is divine on it's own. However, I also envision it as a jumping off point for more elaborate add-in's and recipes. It would feature lovely over mixed baby greens, perhaps sorrel & arugula or beet greens. Top it with some toasted walnuts or hazelnuts. It would pair nicely with cooked beans, perhaps baby navy beans. A cooked whole grain such as quinoa or brown rice would add substance and texture. I imagine this beet salad on a picnic sandwiched between slices of hearty bread with baby greens and some chunky shavings of asiago cheese and creamy wedges of fresh mozzarella. Seriously, that's the kind of food I pack on picnics. You should come with me some time and find out. Suddenly I have a hankering to hike Silver Falls State Park. One of my favorite places.

Today I am eating this salad straight out of the bowl I mixed it in. Nothing fancy. No add-in's. I am using a spoon. I just love the earthy flavor of beets. They satisfy me to the core. Enjoy!

In Health,
Miss Jolie Ann


Beet Salad with Creamy Chevre Dressing
Makes 4 servings

6 beets
2 tbsp extra virgin olive oil
2 tsp balsamic vinegar
2 tsp honey
1 tsp prepared dijon mustard
1/4 tsp fresh thyme, minced
2 tbsp chevre (brought to room temperature)
pinch of sea salt & black pepper

1. To cook the beets, pop off their tops and discard or use for another recipe (they are great sauteed). Rinse them a little, but no need to scrub or peel. Place them in a large pot filled with water and cover. Boil over high-medium heat for about 20-30 minutes. They should be soft when you pierce them with a fork. Cooking time varies based on how large are the beets.
2. Remove beets from heat. Drain. Place them in cold water and set aside while you prepare the dressing.
3. In a large bowl combine the remaining ingredients. Use a wire whisk and beat until everything is combined and creamy. Check the flavor and add a dash of sea salt & black pepper to your desired likening.
4. Now that the beets have cooled enough to handle, it should be easy to pull their skins off. They should slip off in pieces. This is my favorite part of cooking with beets. Discard the peels. Compost them please. Now cut the beets into halves, then cut those into halves. Slice your quarter pieces of beets.
5. Add beets to the dressing and stir until combined. I like to let this salad sit for about an hour to absorb all the flavors before serving.

Curry Egg Salad

I love a good egg salad. And, this is the season for eggs with Spring Equinox and Easter holidays. Did you know that eggs and bunnies are potent feminine fertility symbols hiding behind all the commerical peeps candies and easter baskets? Easter eggs find their origin as a symbol of the ancient Goddess Astarte. There's your spirituality lesson, now on to egg salad...

Make no mistake, the quality of the eggs makes all the difference in this recipe. Use eggs from your own chickens, your friend's flock, the farmer's market, or your CSA. And just a note for all you animal luvas out there...just because the egg carton says it's organic does not mean those little chicken babies were treated humanely. So please investigate what various labeling on eggs means: white vs brown, organic, free-range, hormone-free, etc, because I'm not going into it here. Enough said.

This egg salad recipe would be fabulous on warm sourdough bread hot out of the oven. Mmm, if only I was eating gluten. These days I eat my egg-salad gluten-free style with corn tortilla chips or on a rice cake. I also like my egg salad fresh and warm. I don't like it if it's been refrigerated. Though, this egg salad will keep in your fridge for about 2 days before it begins to get watery. As with most of my recipes, texture is important and my egg salad is chunky full-o-bits-o-goodness. The recipe makes enough for 2 smaller servings or one big meal if you love your eggs! Enjoy! And, as always, please drop me a comment.

In Health,
Miss Jolie Ann

Curry Egg Salad Recipe
Serves 2

4 eggs
1/4 cup mayonaise
sea salt & black pepper
1/4 tsp coriander
1/4 tsp curry powder
1/4 tsp smoke paprika
1 tbsp chopped kalamata olives (that's about 4 whole olives)
1 celery stalk, minced
1 tsp minced red onion
1 tsp minced cilantro

1. Place the eggs gently in a pot of water and bring to a boil. Reduce to a low boil and cook for approximately 10 minutes. Remove pot from heat. Drain the water. Fill pot with cold water and let sit for 5 minutes. Peel the eggs and place in a large bowl.
2. In a large bowl use pastry cutter (my favorite method) or fork to mash the eggs. You want the eggs to be finely chopped, but not turn to mashed mush.
3. Add the mayonaise and stir. Add the coriander, curry, and paprika. Add a pinch of salt & pepper to your taste. I don't even salt this recipe because of the existing sodium content in the mayonaise. Stir until the spices are well mixed.
4. Add the olives, celery, onion & cilantro. Stir until everything is combined.
5. Serve on bread or bagels for a sandwich. Or on a bed of greens for a salad. Or go the dip-ish route with tortilla chips or crackers.

Quinoa-Lentil Salad with Greek Flavors

Quinoa-Lentil Salad with Greek Flavors

Hello! This main dish salad is packed with protein, fiber, and all kinds of colors, textures and flavors. The quinoa and lentils are combined with sundried tomatoes, kalamata olives, walnuts, and herbs used in Greek cuisine. You can add feta cheese or leave it vegan. It's delicious either way. Think taboulli without the wheat or summer veggies. This salad also keeps well all week, so I make a big batch on the weekend and take it to work for lunch each day. It would be perfect on a picnic. It's one of my favorite recipes and a staple for me during the Winter. While the quinoa and lentils cook (in under 30 minutes) you chop and prepare all the other ingredients. This meal is done & in your happy belly in a flash! Enjoy!

In Health & Love,
Miss Jolie Ann

Quinoa-Lentil Salad with Greek Flavors
Original Recipe by Miss Jolie Ann
makes 5-6 servings

1 cup quinoa
2 cups water
1 cup dry brown lentils
2 cups water
1/4 extra virgin olive oil
2 lemons, juiced
1 tsp sea salt
pinch of black pepper
1 tsp chopped fresh oregano
1 tsp chopped fresh dill
1 tsp chopped fresh thyme
1/4 cup packed chopped fresh flat-leaf parsley
3 cloves of garlic, pressed
1/4 cup minced red onion
4 stalks celery, minced
1/2 cup chopped walnuts
1 cup julienned sundried tomatoes (packed in olive oil)
1 cup whole pitted kalamata olives
Optional: 1/2 cup crumbled feta cheese

1. Place the quinoa and water in a sauce pan. Cover and bring to a boil. Reduce heat and let simmer for 15-20 minutes. Remove from heat and set aside. Let cool to room temperature.
2. Place lentils and water in a sauce pan. Cover and bring to a boil. Reduce heat and let cook for about 20 minutes. You want the lentils to be cooked, but not mushy. They should still be firm and hold their shape. Drain water from lentils and set aside. Let cool to room temperature.
3. In a large bowl combine the quinoa and lentils with all the remaining ingredients. Stir until well combined. Serve at room temperature.

Beet & Grapefruit Salad with Black-Eyed Peas

My friend Catherine came to dinner and I wanted to create something really special for her that was vegan, gluten-free, and completely delicious. She loved it so much I'm going to name this recipe "Catherine's Salad." I just love beets--everything about them. The color, the earthy & sweet flavor, the dirt. Everything! The colors in this salad are beautiful and it's ingredients are substantial enough to serve it as a main course. It's combination of veggies and fruit is sweet, tangy and sour. The dressing is a combo of raspberry, mustard and balsamic vinegar. It's companions at dinner were coriander roasted yams and asparagus with chevre. It was a divine dinner. Enjoy the recipe!

In Health,
Miss Jolie Ann

Beet & Grapefruit Salad with Black-Eyed Peas
aka "Catherine's Salad"
Serves 4

1 cup dried black-eyed peas
water
1 bay leaf
1 tsp dried rosemary
4 beets, rinsed & tops removed
1 tbsp sugar-free 100% fruit raspberry preserves
1 tsp Dijon mustard
1/2 cup extra virgin olive oil
1 tbsp + 1/4 cup balsamic vinegar
sea salt & black pepper
4 cups mixed greens, washed & dried
1 red grapefruit, peeled, and segments skinned into small pieces
2 ripe avocados, halved, pitted, peeled, and sliced

1. Rinse the black-eyed peas and remove any grit. Place in a large pot, add bay leaf, dried rosemary, and cover with water. Bring water to a boil. Reduce heat to medium and let simmer until black-eyed peas are cooked, but not mushy. Approximately 40 minutes. Drain & set aside.
2. While black-eyed peas are cooking, remove tops from the beets and rinse. Place in a large pot and cover with water. Bring water to boil. Reduce heat to medium and let simmer until beets are tender all the way through when pierced with a fork. Once cooked, remove from heat, drain water, rinse and let soak in fresh cool water for a few minutes. Once beets are cool to the touch, pull the skins off with your fingers. They should easily fall off. Cut the beets in half and thinly slice each half. Put slices in a bowl and add 1 tbsp of balsamic vinegar plus a sprinkle of salt & pepper. Set aside.
3. Once the black-eyed peas are cool begin the dressing. In a small bowl combine the raspberry preserves, Dijon mustard, olive oil, remaining 1/4 cup balsamic vinegar and salt & pepper to your desired taste. Stir with whisk until well mixed. Combine the dressing and the black-eyed peas until combined.
4. Divide the salad greens among 4 plates. Divide the black-eyed peas into 4 portions and add to the top of the lettuce on each plate. Divide the beets and arrange on top of the black-eyed peas on each plate. Divide the grapefruit pieces and arrange on top of the beets on each plate. Divide the avocado slices and arrange on the top of salads.

Warm Cabbage Kale & Quinoa Salad

Hello friends!

Tonight's recipe experiment was inspired by my friend Peggy. A few months ago she was raving about the Tassajara Warm Red Cabbage Salad she made from the 101 cookbooks recipe blog. I was inspired to do so and bought the ingredients including golden raisins. To be honest, I never got around to making the recipe. The bag of golden raisins remains unopened in my refrigerator. Let's back track to Peggy for a moment. Peggy is a fellow foodie, gardener, and plant geek. A social justice advocate who's committed her life to helping others, she is also a talented photographer and eloquent writer. Peggy would never toot her own horn and I'm sure will be mortified I'm writing this but I am inspired by what she has done for our community. Please check out her recent article featured in "Cooking Up A Story."

Tonight I am inspired to cook something with red cabbage, because it's what I have on hand. And my budget is so tight I'm doing a lot of cooking of what I have on hand at the moment. Suffice to say I created this entire recipe out of what I had in my cabinets and refrigerator. It's modified from the Tassajara Warm Red Cabbage Salad in that I omitted the 2 cheeses to make it vegan and I added quinoa to boost the protein and make it a more substantial main course salad. Some people love to follow recipes, me I relish in changing, adapting, and re-creating them!

I absolutely love the combination of sweet, savory, bitter, and salty in this dish. It's textures, colors and flavors are beautifully complex. It is completely loaded with vitamins, minerals, protein, and fiber. Every single ingredient (with the exception of salt, pepper, vinegar & oil) is listed on the world's healthiest foods website. I love that website by the way--so check it out! I think this one takes the prize for healthy & delicious improvisational recipes. Enjoy! And, Peggy, thanks for putting the bug in my ear about warm cabbage salads!

In Health,
Miss Jolie Ann

Warm Cabbage Kale & Quinoa Salad

1 cup quinoa
1 yellow onion, peeled & diced
olive oil
salt & pepper
1/2 cup raw unsalted sunflower seeds
1/2 cup raw unsalted almonds, slivered or sliced
1/2 cup golden raisins
1 tsp balsamic vinegar
1 head red cabbage, washed, cored & shredded
1 bunch thin young carrots, washed & shredded
1 bunch "lacinato" kale, washed, stemmed & shredded

1. Place 1 cup quinoa with 2 cups water in a covered saucepan. Bring to a boil. Once boiling turn the heat down to a medium simmer. Cook covered for 15 minutes until the liquid is gone and the quinoa grains are light & fluffy.
2. While the quinoa is cooking, warm 1 tbsp of olive oil in a skillet pan over medium heat. Add the onions and saute over medium heat for approximately 10 minutes until the onions are translucent and beginning to brown.
3. When quinoa is cooked place it in a large mixing bowl and add the cooked onions. Stir and set aside.
4. In the warm skillet pan add another splash of olive oil and warm over medium heat. Add the sunflower seeds and almonds. Cook over medium heat for approximately 5 minutes until they are toasted. Add the balsamic vinegar and the raisins. Let cook approximately 2 more minutes until the raisins are warm and the vinegar has reduced. Add a dash of salt and pepper. Remove pan from heat and add the nut-raisin mixture to the quinoa-onion mixture in the large mixing bowl. Set aside.
5. In the warm skillet pan add another splash of olive oil and continue to warm over medium heat. Add the cabbage and stir. Cover and cook approximately 5 minutes. You only want the cabbage to be slightly soft and wilted. Do not overcook. Add cooked cabbage to the mixing bowl.
6. In the warm skillet pan and another splash of olive oil and continue to warm over medium heat. Add the carrots and stir. Cover and cook approximately 5 minutes. You only want the carrots to slightly soften. Do no overcook. Add the cooked carrots to the mixing bowl.
7. In the warm skillet pan and another splash of olive oil and continue to warm over medium heat. Add the kale. Cover and cook approximately 3 minutes. You only want the kale to slightly wilt. It should still be bright green and slightly crunchy. Do not overcook. Add the cooked kale to the mixing bowl.
8. Now all the ingredients are complete in the mixing bowl. Stir until well combined. Taste for flavor and add salt & pepper, olive oil or balsamic as needed. Serve warm.

Beet & Orange Salad with Cress & Quinoa

Beet and Orange Salad with Cress and Quinoa

original recipe by Miss Jolie Ann

This salad got RAVE reviews at the February 2nd Friday Suppers at Jolie's recipe tasting! Everyone loved it. I found the red onions to be a little much--I think I got a larger slice that was very strong. No one else seemed to mind. My friends licked the serving dish clean on this one! The quinoa adds nice substance to a light salad and provides a great source of vegan protein. Enjoy!

In Health,

Miss Jolie Ann

Beet & Orange Salad with Cress & Quinoa

Serves about 4 as main dish, 8 as side dish

5 medium sized beets

1 cup quinoa

2 medium oranges, peeled and segmented

2 bunches cress, washed & dried

1/2 small red onion, thinly sliced

5 radishes, thinly sliced

1/2 cup chopped walnuts, toasted

Dressing:

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1/4 tsp prepared mustard

pinch each of: dried cumin, dried thyme, dried tarragon, sea salt, black pepper

1. Cook the beets. I have cooked them several ways including: peel them and thinly slice, place in a baking dish with a little water and cover, then bake on 375 degrees for about 1 hour. Or you can boil them by leaving them unpeeled, bring pot to a boil, lower to medium heat and simmer for about 30 minutes, remove from water and pull of the skins.

2. While beets are cooking prepare the quinoa by rinsing and placing in a saucepan with 2 cups water. Cover and bring to a boil. Once boiling, lower the heat to medium low and simmer covered for about 20-30 minutes until the water is absorbed and quinoa is light and fluffy. Turn off heat, leave pan covered on burner for 5 minutes. Remove from stove and fluff with a fork. Set aside.

3. Mix dressing ingredients by combining in a small mason jar, cover and shake. Once beets are done cooking, add dressing to them and place in the refrigerator to marinate for approximately 1 hour or more if you have the time.

4. When you are ready to serve, assemble your ingredients in layers on a large serving dish in this order: cress, quinoa, oranges, red onions, beets with dressing marinade, radishes and walnuts. Let come to room temperature and serve.

Lentil Couscous Salad with Feta & Sundried Tomatoes

Lentil-Couscous Salad with Feta & Sundried Tomatoes
Original Recipe by Miss Jolie Ann

Dear Ones,

This is an improvisational recipe I threw together from some condiments and spices that I had. I served it on a bed of sorrel, because as you know I have tons of it in my kitchen-garden. When cooking this week, I wanted EASY so I used the fully cooked lentils from Trader Joes, available in their produce cooler area. That's also why I chose couscous, because it is ready in just a few minutes. This was a great salad that kept well in the fridge, enabling me to eat leftovers for lunch for about 4 days!

In health,
Miss Jolie Ann

1 cup couscous

1 cup boiling water

2-3 cups organic lentils, cooked

2 organic celery stalks, minced

1 organic yellow or orange bell pepper, minced

1/2 cup chopped organic red onion

1/2 cup chopped organic flat-leaf/italian parsley

1/2 cup sundried tomatoes packed in olive oil

1/2 cup black olive tapenade

1/4 cup organic extra virgin olive oil

1 tsp organic dijon mustard

1 tsp organic apple cider vinegar

1 tsp organic dried fennel seeds

1 organic garlic clove, pressed

Sea Salt & Black Pepper to taste

1 cup crumbled organic feta

Several handfuls of organic sorrel leaves, washed and chopped

1. Place the couscous bowl. Pour boiling water over the couscous. Cover the bowl with a plate and let sit undisturbed for 10 minutes. Remove lid and fluff with fork. Let couscous cool.

2. Combine lentils, couscous, celery, bell pepper, onion and parsley in a large bowl. Mix well to combine.

3. In a smaller bowl combine the sundried tomatoes, tapenade, olive oil, mustard, vinegar, fennel seeds, and garlic. Mix well to form the sauce.

4. Combine the sauce in large bowl with the lentil-couscous-veggie mixture. Add salt and pepper to taste. Mix in the feta cheese until everything is well combined.

5. Serve on a bed of sorrel leaves. Yummy.

Chilled Asparagus in Dilled Mustard Sauce

Chilled Asparagus in Dilled Mustard Sauce
Recipe from the Enchanted Broccoli Forest

Oh, asparagus season. It is briefly here in late spring in the Pacific Northwest. How I love asparagus. Which is a good thing, because during asparagus season I try to eat at least 2 asparagus recipes each week. This recipe is great because it is so simple and really features the lovely taste of fresh lightly steamed asparagus. Nothing complicated, no rich layers of flavor. Just plain asparagus and a lip smackin complimentary sauce. I could eat this every night...

In Health,
Miss Jolie Ann

CHILLED ASPARAGUS IN

DILLED MUSTARD SAUCE

4 SERVINGS

ABOUT 15 MINUTES TO PREPARE & 1 HOUR TO CHILL

1 pound fresh asparagus, pencil thin

1 cup organic nonfat plain yogurt

1/4 cup organic mayonnaise

1/3 cup organic Dijon mustard

2 heaping Tbsp each: freshly minced dill & freshly minced chives

sea salt and freshly-ground pepper, to taste

1. Snap the very bottom-most tiplets from your elegantly thin asparagus spears. Leaving the spears whole and long, steam them until they are just tender (i.e. still crisp at the heart). *miss jolie's note: about 8 minutes if they are thin spears* As soon as they are done, run them under cold water, and drain.

2. Combine all remaining ingredients and mix well. Place the asparagus spears in a long, shallow dish, pour the dressing over, and chill.

Miss Jolie's note: You can also chill the asparagus and sauce separately and then serve next to each other. That way your guests can decide just how much sauce they would like on their asparagus :)

Spinach & Arugula Salad with Indian Spiced Chickpeas and Charred Red Onions

Spinach & Arugula Salad
with Indian Spiced Chickpeas and Charred Red Onions
Recipe from A Year in a Vegetarian Kitchen by Jack Bishop

Friends,

In this recipe I found a very unique tasting salad. I was pleasantly surprised how red onions from my garden came together with some of my favorites-spinach, arugula, garbanzo beans (chickpeas) and Indian spices. Wow, what a combo! This recipe really was something different from my normal repertoire. I ate it 3 days in a row for lunch. The only thing I'd adjust is I think 12 cups total greens is a little much-I'd cut the amount in half. It seems like a better proportion of salad to bean/onion mixture. Enjoy!

In Health,
Miss Jolie Ann

Spinach & Arugula Salad with

Indian Spiced Chickpeas and Charred Red Onions

2 medium red onions, cut crosswise into 1/2 inch thick rounds

4 tbsp extra-virgin olive oil

Salt

3 medium garlic cloves, minced

1 1/2 teaspoons mustard seeds

1 1/2 teaspoons cumin seeds

2 15-ounce cans chickpeas, rinsed and drained

2 tablespoons chopped fresh mint leaves

8 cups packed flat-leaf spinach with tough stems removed

4 cups packed arugula leaves with tough stems removed

2 tablespoons fresh lime juice

1. Move an oven rack to the top position and heat the broiler. Place the onions on a baking sheet, brush with 1 tablespoon of the oil, and sprinkle with salt to taste. Broil the onions, turning once, until lightly charred, about 10 minutes. Cool slightly. Coarsely chop the onions and set them aside.

2. Heat the remaining 3 tablespoons oil in a medium skillet over medium heat until shimmering. Add the garlic, mustard seeds, and cumin seeds and stir-cook until the seeds begin to pop, about 30 seconds. Cover the pan and continue to cook until the seeds finish popping, about 30 seconds. Stir in the chickpeas and cook until just warm and coated evenly with spices, 1 to 2 minutes. Stir in the mint and salt to taste. Cool slightly.

3. Toss the spinach, arugula, onions, warm chickpeas, and lime juice together in a large bowl. Adjust the seasonings, adding salt to taste. Serve immediately.

Sorrel and Radish Salad

Sorrel and Radish Salad
Recipe from Sunset Magazine April 2008

If you've been paying attention to my gardening ramblings you will know that my spring garden has a few things ready to harvest and they happen to be sorrel and radishes. I was super excited to find this simple salad recipe in Sunset magazine. Make sure that the radish quantity outnumbers the sorrel leaves. If there is more sorrel, it's lemony flavor can really overwhelm everything else.

You can of course purchase sorrel and radishes for this recipe. Though I also really encourage you to include both these crops in your home garden. Radishes are ridiculously easy to grow from seed, they are a quick few weeks to harvest, and they can tolerate cold and warm weather. I started french sorrel from seed last summer. I had a nice harvest last year, it overwintered with a modest harvest during the coldest months when nothing else was in my garden, and at the beginning of spring it took off again with a vengeance.

Happy Eating & Happy Planting!
Miss Jolie Ann

RECIPE:

Trim, rinse, and dry 3 bunches radishes (30 to 36 radishes). Slice radishes very thinly and put in a bowl. Add 1 tbsp rice vinegar, 1/2 tsp grated ginger, and 1/4 tsp salt. Toss to combine. Lay 10 to 12 sorrel leaves (about 1 box or small bunch) in a stack and slice them crosswise into think ribbons. Toss sorrel with radishes. Add additional salt to taste. Serve immediately.

Inspiration for Winter Salad Making

Don't we all love salads during the summer and autumn when we are blessed with an abundance of fresh tomatoes, cucumbers, bell peppers, lettuces, corn?? Yes, summer seems to be the season of salads. However, I eat a salad nearly every day year round. And I am not talking about a salad in December with tomatoes and cucumbers. Since I began eating more in harmony with the seasons I only get to enjoy these hot weather produce treats when they are actually grown in the ground by my local farmers or from my own garden. The benefits of a raw vegetable salad are many-they are overflowing with fiber and vitamins and minerals in their natural form. So eating a somewhat seasonal salad throughout the winter can be challenging. First of all I try to grow a lot of my own salad greens, which I have success with from March-November. During the December, January and February months I rely on hardier greens from the grocery store like kale, cabbage, swiss chard, spinach, etc. These are the items I'm currently eating in my winter salad. I hope they inspire you to munch a raw salad every day!

In Health,

Miss Jolie Ann

Kale

Purple Cabbage

Kohlrabi

Broccoli

Cauliflower

Carrots

Grated Raw Parsnip

Grated Raw Beets

Radishes

Canned Beans: Garbanzo, Kidney & Black-Eyed Peas

Nuts: Cashews, Walnuts & Pecans

Seeds: Sunflower & Pumpkin

Cheese-grated or cubed: Cheddar, Parmesan, Swiss