The Culinary Connoisseur
Mason Maven
30
Nov
Nov
Because it commemorates an ingenious invention that’s been
making life easier for homemakers since 1858.
A mason jar is a molded glass jar used in home
canning to preserve food. The jar’s mouth has a screw
thread on its outer perimeter to accept a metal ring band. The band, when
screwed down, presses a
separate stamped disc-shaped lid against the jar’s rim. A
rubber ring on the underside of the lid creates a vacuum seal, ensuring
food stays fresh. Previously, preserving food had been iffy and often did
not work well.
making life easier for homemakers since 1858.
A mason jar is a molded glass jar used in home
canning to preserve food. The jar’s mouth has a screw
thread on its outer perimeter to accept a metal ring band. The band, when
screwed down, presses a
separate stamped disc-shaped lid against the jar’s rim. A
rubber ring on the underside of the lid creates a vacuum seal, ensuring
food stays fresh. Previously, preserving food had been iffy and often did
not work well.
While tin cans and modern amenities like refrigerators have ended
the heyday of home canners, mason jars have recently regained lots of
popularity as containers for serving drinks, desserts and even salads.
the heyday of home canners, mason jars have recently regained lots of
popularity as containers for serving drinks, desserts and even salads.
Salads in jars are great because you can take them to work or on a
picnic. The dressing goes into the jar first so the salad components don’t get
soggy.
picnic. The dressing goes into the jar first so the salad components don’t get
soggy.
Here’s how to do it:
This versatile dressing makes enough for 2
jars. It’s delicious with almost any salad ingredient.
jars. It’s delicious with almost any salad ingredient.
4 tablespoons olive oil
3 tablespoons vinegar
2 tablespoons Dijon mustard
2 teaspoons maple syrup or honey
Salt and pepper to taste
Mix all ingredients and place on the bottom
of the jar.
of the jar.
Add sturdy veggies like shredded carrots, red
cabbage or green cabbage, diced cucumbers or peppers.
cabbage or green cabbage, diced cucumbers or peppers.
Next, layer in some protein:
Try chick peas, black beans, edamame, cashews
or almonds, chunks of grilled chicken breast or tuna.
or almonds, chunks of grilled chicken breast or tuna.
Add a grain or pasta; bowties, quinoa, brown
rice. How healthy you want it to be depends only on you!
rice. How healthy you want it to be depends only on you!
Last go the greens. Top the salad with
shredded romaine lettuce, baby spinach leaves or a generous serving of sprouts.
Screw on the top of the jar and stand it upright.
shredded romaine lettuce, baby spinach leaves or a generous serving of sprouts.
Screw on the top of the jar and stand it upright.
3 hours later it’s lunchtime. Shake the jar vigorously and enjoy or turn
out the whole salad into a bowl.
out the whole salad into a bowl.
For the raspberry vinaigrette:
1 cup orzo
3 tablespoons olive oil
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup chopped fresh dill
2 1⁄2 tablespoons wine vinegar
2 tablespoons raspberry jam
pinch of salt
freshly ground black pepper, to taste
3 tablespoons olive oil
pinch of salt
freshly ground black pepper, to taste
3 tablespoons olive oil
For the salad:
1 pear, cored and thinly sliced
3 cups spinach leaves, divided
1⁄2 cup pomegranate seeds
1⁄4 cup roughly chopped pecans
2 ounces crumbled feta cheese
3 cups spinach leaves, divided
1⁄2 cup pomegranate seeds
1⁄4 cup roughly chopped pecans
2 ounces crumbled feta cheese
Make the dressing: Whisk together the
vinegar, raspberry jam, salt, and pepper. Slowly add the olive oil, whisking,
until the dressing thickens.
vinegar, raspberry jam, salt, and pepper. Slowly add the olive oil, whisking,
until the dressing thickens.
Place 3 tablespoons on the bottom of a jar.
Reserve the rest of the dressing for another time.
Reserve the rest of the dressing for another time.
Place the pear slices in the bottom of the
Mason jar. Add the pomegranate seeds,
and the chopped pecans. Layer in the spinach and top it with the crumbled
cheese.
Mason jar. Add the pomegranate seeds,
and the chopped pecans. Layer in the spinach and top it with the crumbled
cheese.
1 cup orzo3 tablespoons olive oil
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup chopped fresh dill
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pint cherry tomatoes, cut in half
1 cup halved snap peas
8 ounces fresh mozzarella, cut in pieces
1/2 teaspoon freshly ground black pepper
1 pint cherry tomatoes, cut in half
1 cup halved snap peas
8 ounces fresh mozzarella, cut in pieces
5 ounces baby spinach, checked
4 quart-size canning jars, with lids
4 quart-size canning jars, with lids
Cook the orzo according to the package directions. Drain
and let cool.
and let cool.
Whisk together the oil, lemon zest, lemon juice, herbs,
salt and pepper in a medium bowl. Divide the dressing among the 4 jars.
salt and pepper in a medium bowl. Divide the dressing among the 4 jars.
After the dressing, layer the salad ingredients into each
jar in order: about 1/2 cup cherry tomatoes; then 1/4 cup cooked orzo; 1/4 cup
snap peas; 2 oz mozzarella; and last, about 1-1/4 oz of baby spinach leaves. Screw
the lids onto the jars tightly and refrigerate immediately.
jar in order: about 1/2 cup cherry tomatoes; then 1/4 cup cooked orzo; 1/4 cup
snap peas; 2 oz mozzarella; and last, about 1-1/4 oz of baby spinach leaves. Screw
the lids onto the jars tightly and refrigerate immediately.
When you’re ready to eat, unscrew the lid and shake the
salad out into a bowl.
salad out into a bowl.
Enjoy!