Salad days...Spicy, crunchy Thai beef salad!

Darlings, it's been SUCH AN UPHILL battle for La Diva and her dieting...two pounds off, one pound on, three pounds on, four pounds on...... YIKES! Ah well, what can be expected when one drinks her own weight in wine and cocktails each week? Sigh...

So in spite of the setbacks, the weekly salad selections as refreshing and light summer dinners continues and La Diva is back on track! As you well know, La Diva loves Asian food so decided to head to Southeast Asia for added inspiration and also to offer me some caloric restraint without sacrificing taste!

I've loved Thai food since the first time I tried it in Chicago in the early '80's. That's when La Diva had her first Pad Thai noodle and would add extra dried chili, torturing myself, and with tears in my eyes, would quench my burning tongue by greedily slurping up creamy Thai iced coffee! Ahhh, dee-lite-ful!

Then when I moved to Sydney in 1993, I was living so close to Southeast Asia and Thai food was so prevalent, that I was able to eat very authentic Thai food about four times a week (and therefore cementing my love affair with it!)

Kaffir limes don't look anything at all like Persian limes with their bumpy skins! Although the skin and juice are utilized, it's actually the leaf of the kaffir lime that is used predominately in Southeast Asian cuisine. Click here for more kaffir lime info.

Today, I'd like to explore La Diva's take on Thai beef salad.....but first, let's talk about what ingredients will give you that authentic "Thai" taste! (Cuz, honey, slappin' a bit of sweet chilie sauce on some grilled beef don't make no Thai beef salad!)

To me, Thai food encompasses these flavor profiles: sour, sweet and savory. That profile can easily be achieved if you use a combination of ingredients that will give your Asian dishes that genuine Thai taste. Once you master the flavor profile of Thai cooking, there will be no stopping you!

Kaffir lime leaves and lemongrass flavors dominate many Thai dishes!

Here are some ingredients commonly used in Thai cooking and I've offered links with more information to help familiarize you with them:

Kaffir lime: These shiny double leaves are prized in Thai cooking.

With the exception of the kaffir lime leaves, all of these ingredients are pretty easy to obtain at your local grocery in the Asian food section. Tamarind is also used in a lot of Latin cooking so you may find that ingredient in Latin grocery stores as well. If you don't have an Asian grocery, you may buy these ingredients online but try to get FRESH kaffir lime leaves and not DRIED as there is a huge difference in flavor.

Let's get started! (C'mon now, don't be scared to try something new!!!)

La Diva's Spicy Thai Beef Salad

1-2 lb. piece of flank steak
2 T red curry paste
1/4 c coconut milk

2 T fish sauce
3 T palm sugar (can substitute brown sugar)
4 fresh kaffir lime leaves cut into very fine slivers (I use scissors. When I mean "fine" I mean about a millimeter in width!)

One day before, mix all ingredients together for marinade and pour over steak and seal in a zip lock bag, refrigerate, turn a few times if you remember. Take out the next day, scrape off excess marinade and heat up grill. Grill meat until medium rare and allow to rest for 10 minutes. Set aside.

La Diva's Thai lime dressing

Squeeze juice of one small lime
2 T canola oil
1-2 T white wine vinegar
1 T brown sugar or palm sugar*
1 T fish sauce
1/2 t siracha chili sauce

1 T minced cilantro

Place all ingredients into a jar and shake until sugar is dissolved and all ingredients are well mixed. Set aside.

*palm sugar generally comes in a hard cake so you have to grate it before you can use it!

This salad is packed with flavor and Thai goodness! Clickety-click on the photo to check it out!

Puttin' it together:

On two large salad plates put

  • a layer of greens
  • shredded carrots
  • finely sliced red onions
  • fresh snow peas cut on a bias into bite-sized pieces
  • red, yellow or orange pepper slices
  • finely sliced cucumber rounds

Fan out layers of the steak and dress the salad. Top with chopped peanuts and eat!!

Result: Wow! This is one of La Diva's most favorite and flavorful salads. The meat is divine as the kaffir lime adds such an aromatic citrus flavor, the coconut milk is less prevalent yet combines with the curry paste to give that authentic Thai taste. DON'T BE TEMPTED to omit the fish sauce, that is one of the main flavor components that give Thai food that very real depth of flavor.

If you are a "texture" person like La Diva, you'll love all the crunch and zest of this satiating salad! เพลิน (enjoy!)cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party

Salad days...Roasted sweet potato and black bean salad with cumin amd coffee rubbed pork

Peppers are considered one of the worst vegetables to retain harmful pesticides. Click to download a helpful shopping guide from the Environmental Working Group on what produce to avoid.

Darlings, it's time to get serious for a second! Ever since La Diva started buying organic produce from Community Supported Agriculture, I've been trying to be very conscientious about avoiding eating produce that retains harmful amounts of pesticide residue. Some of the worst offenders are:
  • apples
  • bell peppers
  • celery
  • cherries
  • imported grapes
  • nectarines
  • peaches
  • pears
  • potatoes
  • raspberries
  • spinach
  • strawberries

Master's Touch Organics produces gorgeously sweet mini bell peppers

As La Diva has been doing a number of salads each week for main meals where I am eating uncooked produce, I think it's important to eat organic for not only taste but for health as well, natch! Seeing as non-organic red peppers are one of the worst offenders on the list, La Diva found some wonderfully sweet miniature red, orange and yellow peppers for the salads.

What's great about the mini peppers is that you can use one whole pepper per salad without having to use part of a regular red pepper which generally spoil quicker once cut! This allows me to keep fresh peppers longer without waste while also avoiding pesticide ridden produce. Plus there are hardly any seeds in the mini peppers. The box also contains about 10 mini peppers for the price of just one large pepper!

Go on, click on the photo!!! That pork sure tasted succulent, what a refreshing salad!

Roasted sweet potato and black bean salad with cumin and coffee rubbed pork loin*

Pork and rub ingredients:

One small pork loin roast or do what La Diva did and cut a large one into thirds! (about 1.5 lb. piece)

Spice rub:
finely ground coffee (make sure you grind this very finely to a powder or else it will only add a bitter taste and burn)
ground cumin
garlic salt


freshly ground black pepper

chili powder

Combine ingredients to taste and rub over entire loin. Refrigerate and take out about a half an hour before roasting.


Oh dear....This photo needs no explaining...or does it? blech! La Diva will never look at lettuce the same way!

Roasted sweet potato black bean salad:

1 large sweet potato, peeled
1/2 can rinsed black beans

1/4 red onion, diced finely
3 T cilantro

juice from one lime
extra virgin olive oil
Salt, pepper and ground cumin to taste

Preheat oven to 450. Dice sweet potato into small cubes, put in roasting pan. Drizzle extra virgin olive oil generously over the sweet potatoes and toss to coat evenly. Add a generous amount of salt. Make sure potatoes are all in one even layer in the pan. Roast on high heat until brown on all sides and cooked through, checking every 5 minutes and turning.

Let cool to room temperature and add all ingredients together, set aside. Salt and pepper to taste. Turn down oven to 350 degrees.

Heat a heavy based skillet with some olive oil and sear all sides of the meat. Pop into oven and roast until just cooked. Don't overcook and remember it will still cook a bit when it's resting out of the oven.

Puttin' it together:

Add a layer of greens and finely sliced cucumbers on a plate. Add a fair amount of organic red or yellow pepper rings. Dress lightly with extra virgin olive oil, white wine vinegar and salt and pepper. Cut rested and cooled pork thinly and fan several slices over greens and veggies. Generously top off with sweet potato black bean salad.

A Southwestern sunrise by David Rothermel

Result: DAMN, I JUST LOVE ROASTED SWEET POTATOES! The caramelized flavor melds so nicely with the cumin and coffee-rubbed pork and mellow black beans. The cilantro and lime gives the salad the nice bright citrus kick along with subtle smokey Southwestern flavors from the rub and potato salad.

This salad is full of color, protein and is low carb to boot! And La Diva is lovin' the crunchy texture of the peppers with the light crunch of the roasted yams.

*This salad is BIG FELLA APPROVED and meets the strict satiety guidelines of DJ Nevah L8!
cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party

La Diabolita's Delight: Mango and chili, a marriage made in HELL!!

Darlings, what is it about mangos that makes it pair SO WELL with chilies? It started out innocently enough for La Diva with mango salsa way back in the '80's and then it just exploded from there. I began to experiment with mango and chilies in a variety of ways, forcing it on people, watching them eat it and sweat and then shamelessly wanting more, needing more, begging me for more....ahem. Now, La Diva can't seem to make mango anything without throwing in a bit of chili into the mix for the added intensity of flavor.

As per usual Sunday custom, La Diva is participating in Karmic Kitchen's Dim Sum Sunday challenge for FUN! SUMMER! DRINKS! And, honeychile, you KNOW that La Diva is all about the cocktail thang! (well, you know a cocktail is LA DIVA'S VERSION of a summer drink!)

La Diva's Mango Jalapeno Black Pepper Vodka

Here's what La Diva Diabolita did! I got a large plastic container with a spigot and added:

1.75 liters of vodka (not Gray Goose but something more economical)
12 mango pits (I just peeled and chopped an entire bag and La Diva thought to herself: Why use the actual mango pieces I worked so hard on when there is still plenty of flesh on the pits? In they went!)
1 large jalapeno, quartered, seeds and all
10 black peppercorns

Now, put it in the fridge and leave it! Or...if you are anything like my sidekick DJ Nevah L8, you'll get out a shot glass and have to try it every few days....just to make sure its ok!

After two weeks, the flavor is EXCELLENT! Wow, the taste is slighty sweet from the mango and the hit from the pepper and chili comes on like a slow burn. Loverly, darlings, almost addictive!

Hot! Hot! Hot!

Ok, besides getting wasted doing shots of this potent stuff, what to make with it? Not to worry, La Diva's got an old standby I'd like to share with you along with a new drinky-poo from DJ Nevah L8!

Diabolita's Delight!

2 oz. mango chili pepper vodka (I've found that Absolut also makes a mango black pepper vodka!)
1/2 fresh lime, squeezed
1/2 oz. chili simple syrup (simple syrup infused with birds eye chilies or jalapenos a few days before!)

1/2 c fresh mango


Blend, baby, blend! Yeah, I know blended drinks are not "in" anymore but I still love to serve these in the summer and have been slurping, er, drinking this particular one very ladylike for years! I usually make it with the chili syrup and tequila though for mango chili margaritas! The peppery mango is so perfect for blended drinks and the flavor is so "more-ish" and then all of a sudden, that chili hits you!
BAM! (DAMN that Emeril, I feel I can't say that word anymore without thinking of him!)

La Diva loves the subversive art of L.A. artist Coop. Click on the voluptuous devil girl to get to his site but be warned, it's xxx!

Hey, for your more adventurous types: Wanna make these spicy but refreshing cocktails REALLY HOT and IMPRESS YOUR FRIENDS? Cut the end off a lime off and scrape away any flesh. Float on top of the drink, pour a bit of OP Rum into the lime "bowl" and light on fire!



(drink recipe courtesy of DJ Nevah L8 who was wingin' it)

Fill a Collins glass 3/4 with ice
2 oz. mango chili pepper vodka

1 oz. chili simple syrup

squeeze half a lime
top with soda

I think for something fun La Diva would top it off with ultra thin slices of fresh kaffir lime leaves as well! Light and refreshing and not nearly as filling as a blended drink (full of all that heavy fruit and ice! hehe!) which means YOU CAN HAVE MORE! YAY!

Darlings, DO TELL, what is YOUR FAVE SUMMER COCKTAIL? La Diva wants to hear all about it! Ciao!

THIS POST IS DEDICATED TO LADY FIFI (AKA "CARLOTTA!"), MY LONGTIME BEST GAL PAL, BIG SISTER-THAT-LEADS-ME-ASTRAY-EVERY-TIME, PARTNER IN CRIME AND THE ORIGINAL DEVIL GIRL! cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party

Salad days...Grilled shrimp n bacon n avocado salad with shallot mustard dressing!

Well, darlings, after the lovely and luscious birthday dinner I made for DJ Nevah L8 (for dinnah!) it's time to get back to the salad dinners again!

This salad is easy, light and quick, perfect for a filling weekday dinner, but remember, if you load up your salads with too many fattening ingredients and dressing, you can eat as many calories as if you had a cheeseburger and fries!

Oddly enough, La Diva thinks that avocado coconut ice cream sounds delicious! Click to get the recipe!

La Diva knows there is a fair amount of fat in avocado but it's the "good" fat and has no cholesterol. You can omit the bacon if you like but I like the crunch and saltiness a slice or two adds. If you cook it well, a little will go a long way and you can get a hit of flavor with only one piece each. Not too worried about calories and cholesterol? Have two!

Additionally, shrimp are a great, low-carb and low-fat choice; full of nutrients and the "good" cholesterol!

Here's what La Diva did:

La Diva's grilled shrimp n bacon n avocado salad with shallot mustard dressing!

Season about 6-8 medium shrimp with olive oil, salt, pepper, garlic and mixed herbs. Heat grill.

Microwave 2-4 slices of bacon on plate lined and covered with paper towel for about 3-4 minutes on high until crisped and completely cooked through. This will produce an extra crispy bacon and the paper towel will absorb the extra fat. Cool and set aside.

Cook shrimp quickly on a hot grill for about three minutes tops. Take off and put on plate, cover with foil and set aside.

For dressing, in a small jar add:

1 small shallot, minced
1 T champagne Dijon mustard (or plain Dijon)

Squeeze 1/2 lemon
1 t honey

3 T quality extra virgin olive oil

To taste: add white wine vinegar

Shake vigorously and add salt and pepper to taste. Adjust vinegar as you need it, don't make it too sour!

Click on the photo...mmm, mmm, nothing like some grilled scrimpy salad n bacon!

On two large dinner plates put:

Layer of greens
Halved grape tomatoes

Slices of red or yellow peppers

Slice one small or 1/2 large avocado and fan over two plates
Add the shrimp
Drizzle mustard shallot dressing

Crumble bacon over top
Season with crystal sea salt and grind some fresh black pepper and serve! EAT!

Result: I just LOVE the crisp bacon texture with the creamy avocado! And then of course, you get that nice POP of shrimp and the crunchy peppers! The mustard shallot dressing is so perfect with all the ingredients and does not overpower but enhances. This salad is very refreshing and light for those hot summer nights! And, this is the kind of meal you can do anytime if you keep a well-stocked pantry and avocados handy.

La Diva will feature a main dinner salad once a week, so keep on reading for more great salad ideas!
Ciao, darlings!cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party

Happy Birthday DJ Nevah L8 (for dinnah!)

What's for dinnah? This bear reminded me of my sidekick sniffin' around for some of La Diva's delectable dishes!

Hello darlings! Today is a spesh day for a very special person. It's the birthday of my sidekick and personal deejay, DJ Nevah L8 (for dinnah!) Yay! He's the love and light of my life and we have SO MUCH FUN together! I'm one lucky chica!

I'm sure you know how much La Diva LOVES to spoil her fave peeps on their birthday and of course, today is no exception.

Honestly, I didn't really even need to ask what he wanted for his birthday dinner as I had a good guess: steak and mash. But, since it's a special occasion, I made the big fella a decadent dinner of seared filet mignon cooked extra rare served with home-made béarnaise sauce, garlic mashed potatoes and sauteed spinach and leeks.

You KNOW you want to do it: click on the photo to see this dish in all its decadent splendor!

Oh my, what a rich and wicked but delicious dinner for my BIG MACK DADDY!

And what a satisfied and stuffed sidekick I have!

As I am participating in Karmic Kitchen's Dim Sum Sunday "Sweet Little Things" theme, I've also added the birthday cake: an indulgent fresh mango bourbon macadamia upside down cake.

Not the prettiest cake but pretty damn tasty! I used fresh mangoes instead of the usual pineapple with maple syrup, Jack Daniels and toasted macadamia nuts!

The funny thing is La Diva made a phone call while sitting on the balcony that lasted quite some time and when I came in, I found that the cake was almost gone! Nevah L8 had eaten most of it!!! Ahh well, such is life living with a big guy!

By the way, darlings, did you know that DJ Nevah L8 aka DJ Felix from Sydney (aka Felix Pike) is available for parties and events? He has excellent taste in la musica with a number of popular and also obscure and unique beats that help create the proper mood for cocktails and conversation with his hip, down-tempo lounge music. He also has a variety of dance and Latin music to get the party jumpin'!

If you are in Miami (or heck, if you want to FLY him to your party?!) DJ Felix from Sydney is available to take your party or event to the next level! You can contact him at:

305 297 8122
or Send Mail

Ciao, darlings, have a delectable and delicious week!cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party

Python puu-puus anyone?

La Diva thinks the 'gator is winning this round with the Burmese python! Clickety-click to see more snake 'n' 'gator action!

Darlings, as you all know, La Diva loves living in Southern Florida and tries to enjoy all of its natural plenitude. However, I was struck by an interesting story about our fair and balmy land in the Miami Herald this past Monday. It was about Burmese pythons.

Did you know that there are approximately 150,000 of the repitiles in Florida, surviving and thriving mostly in the Everglades? Tossed away like trash from owners no longer able to feed them, plenty a python has found a welcoming new habitat in the swamp and grasslands of Southern Florida. And, like so many other "introduced" species, they have no predators and are spreading and at an alarming rate!

Since the snakes are much too prolific to be captured and culled, what the heck do you do with 'em? Miami Herald reporter Fred Grimm has an idea:

"In the Philippines, they're rubbed with spices, stuffed with leaves from the palongpong vine and served as cinafa'y feclat.

Cinafa'y feclat not only packs more menu appeal than ''hot roasted python,'' it offers a culinary solution to the infestation of giant snakes threatening to overrun, or rather over-slither, South Florida.

And beyond. Apparently, there's no biological reason keeping Burmese pythons -- now copulating in the Everglades like prom dates -- from striking out for Disney World and other points north. The U.S. Geological Report concluded that "roughly a third of the contiguous United States lies within the python's range.''

But I suspect it was the specter of 18-foot baby-gulping constrictors lurking in the pool at the foot of Splash Mountain that prompted state wildlife officials last week to propose paying a bounty for each Burmese python hunters extracted from the Glades.


Unhappily, the state treasury is tapped out. Unless snake hunters can be persuaded to wade into the swamps for discount tickets to the Miss Tallahassee Beauty Pageant, a bounty won't staunch Florida's python population. (Now estimated at 150,000, though one wonders who the hell has been slogging around the Everglades counting snakes. We can't get an accurate count for our human immigrant population in South Florida, yet we've got a handle on the number of swamp water creepy crawlies?)

Well-meaning wildlife managers can't save us from the giant snakes that threaten wading birds, pets, toddlers and Korean SUVs. Chefs, however, can. The restaurant industry has shown it can simply rebrand an unappealing creature and send it the way of the dodo (a huge flightless bird devoured into extinction by human predators with hearty appetites).

Chefs rechristened a once-abundant South American fish with a snaggly grin apt to give children nightmares. Lately, the creature formerly known as Patagonian toothfish has been so overfished that it's now considered unseemly for high-minded diners to order Chilean sea bass.

A slimehead, as catch of the day, had limited allure. As orange roughy, it's worth $25.95 a filet. Disgusting little invertebrates that fishermen called (I swear) ''whore eggs'' now show up in sushi restaurants as "spicy sea urchin.''

A Cambodian woman sells snakes for snacks at the market...mmm, mmm!


Dog fish, under the restaurant witness protection program, are marketed as ''rock salmon.'' Stumpknockers as ''spotted sun fish.'' Mud crabs, under the auspices of California cuisine, become yummy "peekytoes.''

Sea turtles have been pushed to near extinction by misguided males in search of the turtles' mythical aphrodisiac properties. Surely then, a phallic creature that grows more than 20 feet long can be sold on South Beach as "pan-seared Burmese Viagra.''

Passenger pigeons were once our most common native bird. Until we decided to eat them. By 1914, they were goners.

Pythons can't even fly. They'd be much easier to fry, broil, bake or sauté into gastric memories.

We'd still have to contend with that other monstrous reptile fast spreading across the Florida peninsula -- the Nile monitor. In the Philippines, roasted monitors appear on the menu as cinafa'y fanias."

By Fred Grimm of Miami June 1, 2009

Ahhh...python stiletto pumps by Christian Louboutin

Personally, La Diva LOVES THE IDEA of corralling up the critters for lovely handbags and shoes as you know I certainly don't believe "it tastes just like chicken!" What do YOU think, darlings? Take a 'mo and vote!

What should we do with all those Burmese pyhons?
Fry 'em up and eat 'em!
Mama needs a new pair of shoes!
Leave the poor creatures alone!
Free polls from

Salad days....Smoky grilled flank steak with roasted tomatoes and blue cheese buttermilk dressing

Dontcha hate skinny b*tches like this that have the gall to think they have a tummy and even worse, complain to YOU about it?! If they think THEY ARE FAT what do they think about you? Best to just slap them, just in case!

Darlings, with summer comes salads. And also with three holidays taken within ten weeks comes extra pounds. Sigh... Yes, darlings, its a sad fact of life that even La Diva succumbs to over-indulging while traveling and needs to "reign it in" every once in a while!

Hence, the next few weeks La Diva and her ever-supportin' sidekick DJ Nevah L8 (for dinnah!) have decided to cut down on carbs and cocktails to curb some extra calories! (The big fella took to the idea like a rusty nail to the foot!)

The problem with living in South Florida for La Diva is that summer is like winter. Huh? I mean according to my body and what it thinks it craves. Summer in Miami is so constant-sweat-dripping-down-your-back-hot 'n' steamy that everywhere you go here the air con is pumpin' like queens at a South Beach gym and I'm always freezing my ta ta's off. Hence, I'm not hot. Therefore, I don't crave light foods like salad. If I've been inside freezing all day it's no surprise that I could easily down a hot roast beef dinner with fixin's in the middle of July. Weird huh?

Alas, I am eating salads anyway but they must be robust and filling. And for my diligence I've been rewarded with already losing 3 lbs. since Memorial Day! Here's what I did for a hearty but satisfying weeknight dinner:

C'mon now, tell me that DOESN'T LOOK satisfyin' for a salad? Click on the photo to see all it's steaky flavors!

La Diva's Smokey Grilled Flank Steak with Slow Roasted Tomatoes and Blue Cheese Buttermilk dressing:

Dinner for two

Slow roasted tomatoes:

2 hours before dinner or the day before:

Preheat an oven to 250 degrees.

In a small roasting pan add a 1/2 pint of grape tomatoes, a few cloves of peeled garlic and a quick swirl of extra virgin olive oil. Add a bit of salt. Slowly roast tomatoes until shriveled and caramelized, about two hours, checking every half hour. When cooked, set aside.

IMPORTANT: Don't try to rush this process by putting up the heat on the oven. If you do, you will burn the bottom of the tomatoes and it turns to a napalm-like glue on the bottom of your pan! Good things can't be rushed!

Flank Steak:

At least a few hours before make a rub of:

garlic salt
chili powder
smoky paprika
ground ancho chile
dried oregano
black pepper

Take one small steak or half of a large one (about 1 lb. piece) and rub with a bit of olive oil. Add rub and marinate in refrigerator for a few hours. Heat griller to sear and when hot, quickly cook the meat until medium rare. Take off and put on cutting board to rest for 5-10 minutes, then cut on a bias.

Blue cheese buttermilk dressing:

In a long cylinder container blend:

2-3 ounces crumbled blue cheese*
2 T buttermilk

1 green onion cut into pieces
3 T good quality extra virgin olive oil
2 T white wine vinegar
salt and freshly ground black pepper to taste

Use an immersion blender to mix dressing until texture is smooth, it will still be a bit lumpy. This is a light, lower fat blue cheese dressing but you can always make it creamier with a dollop of mayo. Tonight, we sacrificed creaminess for low cal!

*Note: the creamier and better quality the blue cheese, the creamier and tastier the dressing. I used pre-crumbled blue cheese so the dressing was a bit dry. I would prefer to use a better quality cheese next time like Maytag.

Puttin' it together:

Take 4 cups of cleaned mixed salad greens of spring mix, baby spinach, baby arugula or a mixture of all and place on two large dinner plates. Sprinkle with a bit of salt and pepper. Add about 1/8 of one red onion, sliced paper thin. Then, divide the sliced beef between the two plates and fan out over the lettuce. Add roasted tomatoes and garlic and then dress with the blue cheese dressing. Add more salt and freshly ground black pepper! EAT!

Result: Tasty, filling and satisfying. Livin' with the big fella, La Diva has to always be sure that no matter how healthy, the meals are always gratifying for my big man. I served the salad with a small side of black bean, corn and jicama that I had left over but it certainly doesn't need it! The roasted tomatoes are so sweet cooked like this and the blue cheese is such a nice foil for the smoky chili flavor of the steak. Nevah L8 never even missed his mash!

Ok, this fat little cat cracked me up. I've never seen such a corpulent kitten!! This is your reward for eating salad for dinner tonight, darlings, a nice little chuckle! hehe!

La Diva will be back soon with more tasty and satisfyin' summer salad dinner ideas. What about you, darlings? Any ideas for La Diva? DO TELL!!! Ciao!cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party