Tomato, Arugula and Quinoa Salad with Miso Vinaigrette

miso dressingAlthough I love this simple combination of sweet cherry tomatoes, spicy baby arugula and nutty red quinoa, it is the wonderful miso vinaigrette that needs to be your take-away keeper recipe from this post.  Simple to whisk together, this vinaigrette will keep for several days in a jar in the fridge and is positively addictive.  I love to use it as a sauce for the veggie sushi that I pick up at Whole Foods, as a marinade for fish and seafood, or just a super tasty salad dressing.  Homemade dressings are infinitely better than the store bought variety and they only take seconds to prepare.

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Girard’s Ole Venice Italian

To tell the truth, we only purchase one store bought salad dressing in our house and we use it on all types of salads and to marinate fresh asparagus for the grill.  Its nice to have a standby that you can count on.

 

 

 

 

But try this miso vinaigrette and get creative….it is sure to become a favorite this summer.

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For the Miso Vinaigrette

3 tablespoons white miso

3 tablespoons seasoned rice vinegar

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 teaspoons grated fresh ginger

1-2 teaspoons light brown sugar (to taste)

1/2 cup extra-light olive oil ( or other light, neutral oil)

Whisk first 6 ingredients together until smooth (or use your Magic Bullet or other small blender). Add olive oil and blend or whisk vigorously until you have a creamy dressing.

For the salad

1 pint sweet cherry or grape tomatoes, halved

1 package baby arugula

1 1/2 cups cooked and cooled red quinoa, see package for directions

Toss salad ingredients with 1/4 cup of the miso vinaigrette and toss gently.  Season to taste with salt and pepper.  Store remaining vinaigrette refrigerated in a jar or other sealed container.

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Zesty Artichoke and Palm Salad with Cannellini

Artichoke and Palm SaladTwo hearts are better than one in this delicious marinated salad.  Hearts of Palm and Artichoke Hearts are the perfect compliment to creamy Cannellini Beans drenched in an Italian Style Vinaigrette.  It’s a super make-ahead and/or take-along salad since it keeps well in the frig for a couple of days and is especially good with grilled chicken, beef or seafood.  Toss in some fresh spinach or arugula just before serving if you want to turn this into a vegetarian main course.

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1/4 cup white balsamic vinegar

1 tablespoon whole grain Dijon mustard

1 teaspoon honey

1/2 teaspoon dried oregano

1/2 cup extra virgin olive oil

salt and pepper to taste

1 can artichoke hearts in water, drained and quartered

1 jar hearts of palm, drained and sliced

1 can cannellini beans, drained and rinsed

1/2 medium red onion, sliced thinly

In a small bowl, whisk together first six ingredients to make the vinaigrette.  Set aside.  In a medium bowl, gently toss together the artichoke hearts, hearts of palm, cannellini beans and red onion.  Re whisk the vinaigrette and pour over the salad.  Toss to combine and season with salt and pepper if needed.  Cover and let marinate in the refrigerator for at least one hour.  Let the salad sit at room temperature for 15-20 minutes before serving for best flavor. Serves 6-8 as a side dish and 4 as a vegetarian main course.

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Southern “Paté” with Pickled Red Onions and Cucumbers

Southern Pate 4

Liver-haters stay put.  This is paté southern-style, full of black-eyed peas and country ham.  Remember Underwood Deviled Ham? The spread in the tiny paper-wrapped can with the feisty red devil on the label?  Well, this is slightly reminiscent of that… but light and fresh with the flavors of salty ham, mushrooms sautéed in dry sherry, fresh parsley and thyme and crunchy toasted pecans.  It is all held together by creamy black-eyed peas cooked with fresh jalapeno. Make it the day before for a new and different hors d’oeuvre with crusty bread and pickled veggies.  Inspired by and adapted from Southern Living Magazine.

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For the Paté:

1 1/2 cups frozen black-eyed peas

1/2 jalapeño pepper, seeded

3/4 cup chopped country ham

4 ounces button mushrooms, sliced

3 garlic cloves, chopped

1/2 cup extra virgin olive oil, divided

1/4 cup dry sherry

1/2 cup toasted pecans, finely chopped

1/2 cup flat leaf parsley, chopped

2 teaspoons fresh thyme leaves

For the Pickled Vegetables:

1/2 medium red onion, thinly sliced

1/2 english cucumber, seeded and thinly sliced

1 cups seasoned rice vinegar

1/4 cup water

1 tablespoon sugar

1 1/2 teaspoons salt

Cover frozen black-eyed peas with water, add the fresh jalapeño, bring to a boil then simmer 15-20 minutes until tender.  Drain and put peas and jalapeño into the bowl of a food processor.  Sauté ham, mushrooms and garlic in 2 tablespoons of the olive oil, stirring frequently until liquid from mushrooms has evaporated and the mixture if beginning to brown. Stir in dry sherry and cook one to two minutes more.  Scrape this mixture into the food processor with the peas.  Add the remaining oliver oil, about 5 tablespoons, and process until  smooth.  Stir in the pecans, parsley and thyme and season with black pepper.  Taste to see if salt is needed (most likely not because the country ham is quite salty).  Cover and chill for 8-24 hours.

Stir together the red onion, cucumber, rice wine vinegar, water, sugar and salt and cover and chill for 2 hours and up to 2 days.

To serve:

Spread paté onto toasted crostini or crackers and  top with a bit of the pickled vegetables.

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Main Course Spinach Salad with Prosciutto, Cannellini, and a Maple Vinaigrette

Spinach Prosciutto Salad

I love the way proscuitto changes when it is slightly warmed.  It loses the waxy texture and it’s salty flavor is intensified.  Try it in this excellent main course salad; one that can easily come together in 10-15 minutes if you have the pantry ingredients on hand.  A warm fire, a glass of Chianti and this salad are a heavenly combination!

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For the vinaigrette

3 teaspoons maple syrup

2 teaspoons Dijon mustard

2 tablespoons apple cider vinegar

1/4 cup light olive oil

1/2 teaspoon coarse ground black pepper

pinch of salt

For the Salad

1 bunch fresh baby spinach (about 6 cups) stemmed

1 can cannellini beans, drained and rinsed

1/2 small red onion, peeled and thinly sliced

1 tablespoon butter

4 ounces very thinly sliced Prosciutto ham, cut into ribbons (see note below)

1/4 cup pine nuts

In a small bowl, whisk vinaigrette ingredients together until blended.  Place spinach, cannellini beans and red onion in a large bowl.  Add vinaigrette and toss.  Melt butter in a small skillet over medium heat.  Add the pine nuts and stir until fragrant, about a minute, then add the prosciutto and stir constantly, separating the ribbons, until it is warmed through, about 2 more minutes.  Remove from the heat and let this mixture cool slightly before adding it to the salad and tossing to combine.  Taste and season with salt and pepper if needed.  Serves 4 as a main course.

Note: If you are a Costco shopper, that is where you should get your prosciutto and pine nuts….good quality and best value around for these pricey ingredients.

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End-of-the-Summer Tomato Bread Salad with Peppers and Black Olives

Tomato Bread Salad 2-2

This salad is a combination of inspiration from the excellent dinner party thrown by Outstanding in the Field and a recipe in the founder’s book, Outstanding in the field, a farm to table cookbook, by Jim Deneven and Marah Stets.  I love the sweet roasted yellow peppers and fresh juicy tomatoes with the salty cured black olives and capers.  And the bread soaks in all the flavors of the simple vinaigrette to make this a hearty salad that you can make a meal out of. Adjust the amounts of the different ingredients to suit your taste…mine has a bit less bread and a bit more of everything else!

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1 Loaf Italian country bread, crusts removed and cut into 1-inch cubes

2 yellow bell peppers, roasted, seeded, peeled and cut into 1 inch squares (see note below)

1 pound ripe, juicy tomatoes

1 medium cucumber (I used watermelon gherkins)

2 tablespoons capers, rinsed and drained

1/2 cup dry cured black olives, halved and pitted

2 handfuls baby arugula

2 teaspoons anchovy paste

3 tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

kosher salt and freshly ground black pepper

1/4 cup fresh basil leaves

Preheat the oven to 350 degrees.  Toast the bread cubes until they are dried out all over, about 10 minutes. Cut the tomatoes in half and remove the cores and seeds.  Cut them into 1/2 inch cubes.  Peel, half, and seed the cucumber.  Cut into 1/4 inch slices

In a large bowl, combine the bread, peppers, tomatoes, cucumbers, arugula, capers, and olives.  Toss together until well combined,  In a small bowl, whisk together the anchovy pastes, balsamic vinegar and olive oil. Drizzle vinaigrette over salad and toss well (you may not need all the dressing) .  Season to taste with salt and pepper.  Let the salad sit for 15 minutes or so to let the bread soak in the vinaigrette.  (the chef suggests 3 hours, which is probably more traditional, but I like this best when the bread has soaked in the flavors yet still retains a bit of crunch around the edges).  Tear the basil leaves and add them to the salad just before serving.   Serves 6-8

NOTE:  To roast peppers:  Preheat oven to 450 degrees, roast whole peppers on a baking sheet until black and blistered all over.  Remove to a paper bag, close and let rest 15 minutes to steam themselves.  At this point you will be able to peel, core and seed them quite easily.

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Outstanding in the Field…and an End-of-the-Summer Tomato Bread Salad

IMG_3695If you want to spend an evening celebrating local farm to table cuisine, there is no better way than to attend  an Outstanding in the Field dinner party.  Sign up early….some of the venues sell out fast!  Get on the email list and be ready when they announce the new season.  Founder and Chef Jim Deneven and his trusted crew travel the country with the mission of reconnecting diners to the land and to the origins of their food.  Please enjoy some photos from last nights dinner at the beautiful and impressive Free Union Grass Farm just outside of Charlottesville, VA and then scroll down for a lovely recipe inspired by the event.

Thank you to Erica Hellen and Joel Siezak of Free Union Grass Farm, Ian Boden of Glass Haus Kitchen and the OITF crew for a memorable evening out in the field.

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Accommodations for the traveling crew

First a Tour of the Farm

First a Tour of the Farm

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“Sweet Face” a White British/Angus Mix

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The guests make their way back to the table

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Duck Breasts on the grill

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Finding a seat at the table

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Getting to know our table-mates

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Duck Mole Bolognaise with Grits and Toasted Peanuts

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Local wines and fresh brewed beers paired with each course

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The talented chefs tour the table after dinner to enthusiastic applause

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End of the Summer Tomato Bread Salad with Peppers and Olives
(Please click on photo for recipe)

Watermelon Salad with Lemon and Mint

Watermelon with Lemon and Mint

“Simplicity is the ultimate sophistication.”  (Leonardo Da Vinci)  Thanks to my good friend Liz Morten at Dovecote Decor for tipping me off to the magical combination of  watermelon, lemon and mint.  Go heavy on the lemon…juice and zest.  Add mint according to your own tastes…gobs of whole  leaves or tiny slivers throughout, and watch a simple bowl of watermelon become positively addictive.

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4-6 cups fresh, chilled watermelon, cubed

1 large, juicy lemon…zest and juice

fresh mint to taste

Toss all ingredients together and keep chilled until ready to serve…garnish with lemon and mint.

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Grilled Pork Tenderloin with Tomato Salad and Coconut Sauce

Grilled Pork Tenderloin with Coconut Sauce and Tomato Salad

Last week, with sweet summer tomatoes lining my kitchen windowsill, I rediscovered a favorite dish from a few summers ago.  Tyler Florence introduced me to this amazing flavor combination and I’ve just tweeked it a bit to accommodate my pantry staples and simplify the steps.  The original recipe can be found in Tyler’s Ultimate, a very reliable recipe source.  Here’s a link… check it out  if you have fresh lemongrass and fresh coconut on hand. Original Recipe.

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For the Pork:

2 pork tenderloins, trimmed

kosher salt and freshly ground black pepper

1/4 cup extra virgin olive oil

juice of 1/2 lime

 

For the Chile-Coconut Sauce

2 tablespoons olive oil

1-inch piece of fresh ginger, peeled and minced

2 garlic cloves, minced

zest of one lemon

1 hot red chile, cut into rounds (or sub crushed red chile flakes, about 1/4 teaspoon)

1/4 cup cilantro leaves, chopped

1 can unsweetened coconut milk (not “lite”)

1 teaspoon sugar

juice of 1 lime

1 tablespoon asian fish sauce

salt and pepper to taste

 

For the Salad:

2 pounds fresh heirloom tomatoes, cut into big chunks

1/2 small red onion, slivered

leaves from 1/4 bunch fresh cilantro

handful of fresh mint leaves

salt and pepper to taste

extra virgin olive oil

2 scallions, trimmed and chopped

 

1.  Marinate the pork:  Put the pork on a platter and sprinkle generously with salt and pepper.  Add the olive oil and lime juice and turn to coat the pork. Cover with plastic wrap and set aside in the refrigerator.

2.  Make the sauce:  Heat the olive oil in a saucepan over medium heat.  Add the ginger, garlic, lemon zest, chile and chopped cilantro and cook to soften, about 3 minutes.  Add the coconut milk and sugar and simmer until thickened, about 5 minutes.  Squeeze in lime juice and season with the fish sauce, salt and pepper.  Cool to room temperature.

3.  Make the salad:  In a big bowl, toss together the tomatoes, red onion, cilantro, mint, and salt and pepper.  Drizzle with olive oil and fold in the scallions.

4.  Grill the pork:  Grill the pork over high heat until crusty brown on all sides and just cooked through, 10-15 minutes.

5.  To serve:  Slice the pork and add it to the bowl with the tomato salad.  Pour over the chile-coconut sauce and toss it all together.  Serves 4-6

 

 

Perfect S’mores Cookies and 3 More Great Recipes

Perfect S'more CookiesIn this post I am going to share 4 recipes that I use time and time again.  Each of them is featured on someone else’s food blog and since I make them exactly as  written, I am simply going to refer to you the source.  These are real keepers and only a click away.  Enjoy!

The aptly named, Perfect S’more Cookies by Baked By Rachel

Pay attention to her advice to press the marshmallows into the center of the dough when possible.  It’s an easy step that will help the cookies keep their shape.  These cookies are a huge hit around here.

Grilled-salmon-with-avocado-salsa

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Grilled Salmon with Avocado Salsa from Laylita’s Recipes  

I haven’t photographed this dish so I have borrowed the lovely one above from Laylita’s Recipes.  Sometimes I use a whole side of salmon and serve it with the salsa on top for a beautiful dinner party presentation.

Sesame Noodles with Scallions and Cilantro

Sesame Noodles with Scallions and Cilantro

 

 

 

 

 

 

 

 

 

 

 

Sesame Noodles with Scallions and Cilantro from Week of Menus.  

I like to add lots of veggies to these noodles.  They travel really well and sometimes we top them with grilled chicken or shrimp.

 

Caesar Salad

 

Homemade Caesar Dressing from Once Upon A Chef

No raw eggs here so no worries about that.  I like to make tiny little croutons to put on this salad…nice to get a little crunch with every bite!  In this photo, my  croutons are gluten free.  Udi’s White Bread, found in the freezer section of Whole Foods and other grocery stores, makes excellent croutons.  Just remove the crusts, cut into tiny cubes, about 1/4 inch, douse with extra virgin olive oil (enough to just soak through the bread cubes but not pool on the baking tray) Sprinkle with salt and pepper and put in an 250 degree oven and then you can just forget about them for a while…..1-1 1/2 hours…or until golden brown and crunchy throughout. (Pepperidge Farm Hearty White Bread is a good option for croutons if you don’t need/want gluten free)

Summer Squash Salad with Quinoa and Mozzarella

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A great little combination of summer flavors…perfect make ahead side dish for your next cookout.  If you are tired of quinoa, this salad is also good using 2 cups of cooked, drained and cooled orzo pasta.

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For Dressing:

1 handful fresh basil leaves

1 teaspoon dijon mustard

1 teaspoon honey

juice of one lemon

2 tablespoons extra virgin olive oil

For salad:

2 cups cooked and cooled quinoa (see package directions)

1 cup diced fresh mozzarella

2 cups diced summer squash, yellow and green

1 tablespoon olive oil

2 tablespoons minced fresh chives

salt and pepper

Make the dressing:

In a blender (this is where my Magic Bullet  really comes in handy….to puree small batches quickly….easy clean up too), puree basil leaves, mustard, honey, lemon juice and olive oil until smooth.  Set aside.

Cook the squash:

Heat a large non-stick skillet over high heat.  Add 1 tablespoon olive to coat the surface then spread the diced squash out in a single layer and let cook, without disturbing, 3-4 minutes until squash is nicely caramelized on one side.  Toss around while cooking just 1-2 minutes more then remove squash to a plate to cool. (Take care not to over-cook squash or it will turn to mush) Season lightly with salt and pepper.

Make the Salad:

In a medium bowl, gently toss together the quinoa, squash, mozzarella and chives.  Add basil dressing and toss well.  Season with salt and pepper to taste.  Serve cold or at room temperature.  Serves 4-6

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Herbed Watermelon Salad with Feta

watermelon salad 2 to post

The next time you are cutting up a whole watermelon for the kids, save about 4 cups of the best bits to make this refreshing summer salad for the adults.  This recipe, adapted only slightly from For The Love Of Salad, by Jeanelle Mitchell, would be an excellent side dish to any 4th of July meal….or throw a few grilled shrimp on top for a bright and  healthy lunch or supper.

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For the salad:

4 cups cubed seedless watermelon (small bite-sized pieces)

2 cups cubed baby cucumber

1/2 cup finely chopped sweet red or yellow pepper

1/2 cup sliced Kalamata olives

1/4 cup finely minces red onion

1 jalapeno pepper, seeded and minced

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil

1 cup diced feta cheese

For the vinaigrette:

3 tablespoons fresh lime juice

zest of one lime

2 tablespoons extra virgin olive oil

1 tablespoon honey

sea salt and pepper to taste

Place watermelon, cucumber, sweet pepper, olives, red onion, jalapeño, cilantro, mint and basil in a large bowl. (you will add the feta cheese later)

For the vinaigrette:  whisk together lime juice, lime zest, olive oil, and honey in a small bowl,  Season with salt to taste and set aside.

Just before serving, drain excess liquid from watermelon mixture, then add vinaigrette and feta to the salad and toss lightly to coat. Taste and correct seasonings if needed.  Serves 6

note:  Can be made 1-2 hours ahead but keep in mind that the watermelon and the cucumber will start to release their juices and will water down the salad.  If you make it ahead, you will want to drain some of the juices before serving.

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Chopped Antipasto Salad with White Balsamic Vinaigrette

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A main-dish salad full of the flavors of an Italian Antipasto platter….perfect for a summer no-cook meal.  Start with a flavorful rotisserie chicken and be sure to buy the best quality salami and cheeses you can find.  I used an excellent  Black Pepper coated Italian Dry Salami that I picked up at The Fresh Market.  This recipe makes more dressing than you will need for this salad so have a jar ready to store it to use on any type of green salad or pasta salad.   This recipe is from The Marshall Fields Cookbook, by Steve Seigelman.

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For the vinaigrette:

1/2 cup white balsamic vinegar

1 egg

2 tablespoons minced shallots

2 teaspoons Dijon mustard

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup olive oil

Combine all ingredients except the oil in a blender and pulse to combine.  With the motor running, add the oil in a slow, steady stream to make an emulsion.  Adjust the seasoning with salt and pepper if necessary.  Will keep covered and refrigerated, 3 days.

For the salad:

1 1/2 heads romaine lettuce, chopped

6 ounces hard salami, julienne (about 1 cup)

1 rotisserie chicken, meat shredded into bite-sized pieces (about 3 cups)

1 cup julienned provolone cheese

1 pint grape tomatoes, halved

1 (15-oz) can chickpeas, drained and rinsed

1 bunch basil, thinly sliced

1/2 cup shaved Parmesan cheese, plus additional for garnish

salt and pepper to taste

In a large bowl, combine the lettuce, salami, chicken, provolone, tomatoes, chickpeas, basil and Parmesan and toss lightly.  Pour 1/2 cup of the dressing over the salad and season with salt and pepper.  Toss well to coat, garnish with extra pParmesan and serve immediately.  Serves 4.

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Mediterranean Salad with Chickpeas, Black Beans, Quinoa and a Lemon-Cumin Vinaigrette

quinoa to post

I love quinoa most when it is a secondary ingredient so I keep it (cooked) in the refrigerator and toss a few tablespoons in my salad at lunch.   I was pleased to find the recipe for this salad on The Cafe Sucre Farine because it was so chock full of legumes, vegetables and herbs.  I’ve used half regular quinoa and half red quinoa for my salad…you can cook them together and they really taste the same….I just happen to like the color contrast.   This is not only an excellent vegetarian main course, but also the perfect side dish for grilled or roasted meats and seafood.

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For vinaigrette:

1 clove garlic, minced

fine zest of one lemon

3 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

1 teaspoon honey

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

 For Salad:

2 cups cooked quinoa (according to directions on package)

1 can black beans

1 can chick peas

1/4 cup minced red onion

1 medium red bell pepper, small dice

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh flat leaf parsley

Combine all of the vinaigrette ingredients in a small bowl and whisk well.  Toss all salad ingredients in a large bowl.  Add about 1/2 cup of the vinaigrette to the salad bowl and toss well.  Let sit at room temperature for 15 minutes before serving.  Reserve any extra vinaigrette.  Can be made ahead and refrigerated….let the salad warm up a bit at room temperature, toss and taste for seasonings before serving.  Serves 6-8

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Overnight Marinated Collard Greens Salad

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When I saw how beautiful and tender the collard greens looked in the market this week, I knew it was time to try to make a fresh salad out of them.  Some of the versions that I have had are too sweet…. or too raw tasting.   I fixed that by cutting way back on the sugar and by poring the boiling hot dressing over the vegetables to “cook” them just ever so slightly, then marinating them overnight in a large zip lock bag.  The result is a bright, crunchy, healthy and fresh-tasting salad for your summer repertoire. (inspired by a recipe in Vegetarian Times)

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1/2 pound fresh collard greens, washed

2 cups grated carrots

1 red bell pepper, cored and thinly sliced

1 small onion, thinly sliced

1/2 cup rice vinegar

2 tablespoons sugar

1/4 cup light olive oil

1 teaspoon powdered mustard

1 teaspoon celery seed

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Cut the thick center vein out of the collard green leaves then stack several leaves together, roll into a cylinder, hold together and thinly slice to make narrow strips.  Repeat with remaining leaves and transfer to a large bowl.  Stir in carrots, bell pepper, and onion. In a small sauce pan, whisk together vinegar,  sugar, oil,  mustard,  celery seed,  salt and pepper and bring to a boil.  Pour the hot dressing over the vegetables and toss to coat well.  Season with salt and pepper if desired.  Transfer to a large zip lock bag and close…sealing out any air.  Refrigerate overnight.  Serves 8

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Minced Turkey Salad with Marinated Artichoke Hearts

chicken salad to post Here’s a recipe for those of us who love the artichoke hearts that you buy in a jar…so silky and tender from marinating in the herb drenched oil.   With a roasted turkey breast from  The Fresh Market, or your local rotisserie, and some bright green vegetables for crunch, you’ll have an excellent springtime dish in quick order.

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2 cups minced roasted turkey breast

1 16-ounce jar marinated artichoke hearts, drained and chopped

2 green onions, sliced

1/2 large green bell pepper, minced

3 stalks celery, minced

2 teaspoons capers, drained, rinsed and minced

1/4 cup mayonnaise

3/4 teaspoon Old Bay seasoning

1 teaspoon Dijon mustard

freshly ground black pepper

Toss all ingredients together in a large bowl then season generously with black pepper . (be sure and taste before adding any salt…the artichokes, Old Bay and Capers are all salty so you probably won’t want to add extra)  Cover and chill at least 30 minutes or overnight. Serves 4-5

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Asparagus Salad with Arugula, Fennel, Crispy Potato and a Creamy Italian Dressing

arugula fennel salad to post 2

In this tasty salad, think of the potatoes as you would croutons….not the main focus of the dish but a wonderful addition taste and texture wise. The real stars of this salad are the arugula, asparagus and fennel.  Put them all together with a light and fresh Italian Herb Dressing and you’ve got a dish that can stand on its own as a vegetarian main course, or compliment any grilled meat, poultry or seafood.  It also holds up well so it might be just the right thing to take to a potluck or picnic.

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1 tablespoon fresh lemon juice

2 tablespoons red wine vinegar

1 teaspoon minced fresh herbs (parsley, dill, tarragon or thyme)

2 tablespoons sour cream

1 teaspoon honey

6 tablespoons extra vingin olive oil

salt and pepper to taste

1 bunch asparagus, trimmed

1 small bulb fennel, quartered, cored and cut into thin strips

3 cups fresh baby arugula, stemmed

6 small new potatoes, peeled and diced

2 tablespoons olive oil

For the dressing:

In a small bowl, whisk together the lemon juice, vinegar, herbs, sour cream and honey.  Then drizzle in the 6 tablespoons of olive oil slowly and whisk until blended.  Season with salt and pepper to taste and set aside.

For the salad:

Fill a non-stick skillet with a couple of inches of water and bring to a boil.  Blanch the fennel in this water  for about 3 minutes then remove with a slotted spoon and set aside to cool.  Add the asparagus to the boiling water and cook until crisp- tender. (the timing will depend upon the size of your asparagus)  Drain and rinse asparagus under cold water to stop the cooking and preserve its nice bright green color. Cut asparagus on the diagonal into 2 inch pieces.

Wipe out your skillet and return to the burner over med-high heat.  Add 2 tablespoons olive oil and swirl around the pan.  Add the diced potatoes to the skillet in one layer and let cook without disturbing until golden brown on one side.  Toss the potatoes, lower the heat to medium and continue cooking 8-10 minutes, occasionally tossing the potatoes, until tender on the inside and golden brown on all sides.  Season lightly with salt and pepper.

Place the arugula in a large bowl, add the asparagus pieces and fennel and toss with about 1/2 of the dressing. Add the crispy diced potatoes and toss again.  Taste and add additional dressing and/or salt and freshly ground black pepper if necessary.

Serves 2-3 as a main course or 4-6 as a side dish.

 

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Wagamama Ginger Salad Dressing

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Yum, yum, yum….I daydream about ways to use this dressing.  It will turn your basic rabbit food into a plate that you can’t put down. Pick up a roasted chicken, shred the meat and toss with a bit of this dressing for an awesome asian chicken salad. (I’m going to try it with Jumbo Lump Crab next!) The possibilities are endless. It will keep for at least 3 days in the refrigerator. Straight out of the Wagamama Cookbook, by Hugo Arnold. Makes 3/4 to 1 cup dressing.

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2 teaspoons finely chopped shallot

1-inch piece of fresh ginger root, peeled and grated

1 small garlic clove, peeled and finely chopped

1 1/2 tablespoons rice vinegar

1 tablespoon tomato ketchup

1 tablespoon water

1/2 cup minus 1 tablespoon vegetable oil

3 tablespoons light soy sauce

Whisk all ingredients together in a small bowl.  Done.

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Roasted New Potato Salad with Arugula and Goat Cheese

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There are two secrets to this excellent potato salad.  One is to roast the potatoes very slowly so that they become meltingly tender and waxy (as opposed to the crispy/fluffy texture of my favorite Butter Roasted Potatoes).  And the second is to add the vinaigrette while the potatoes are hot, so that they soak in the flavors of the mustard and balsamic. This recipe is adapted from The Vineyard Cookbook, by Barbara Scott-Goodman.   I was planning on presenting this as the perfect winter potato salad but have decided that it will actually be a year-round favorite for me.

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3 pounds small red new potatoes, halved or quartered.

8 unpeeled garlic cloves

1/4 cup extra virgin olive oil (for roasting potatoes)

kosher salt

2 teaspoons whole grain mustard

1 tablespoon balsamic vinegar

1/3 cup extra virgin olive oil (for vinaigrette)

2 handfuls stemmed baby arugula

4 ounces fresh goat cheese, crumbled

freshly ground black pepper

Preheat oven to 300 degrees.  In a roasting pan (large enough so that potatoes can be spread out in a single layer)  toss the potatoes with the garlic cloves, salt to taste, and the 1/4 cup olive oil.  Bake for 1 1/2 to 2 hours until potatoes are tender and light brown.  Lower the heat to 250 degrees if the potatoes are cooking too quickly.

To make the vinaigrette, whisk the mustard and vinegar together in a small bowl, Slowly add the olive oil, whisking constantly until the vinaigrette thickens.

Take the potatoes from the oven.  Remove the garlic cloves and squeeze them over a large bowl to remove the peel then scrape the potatoes into the bowl as well.  Pour the vinaigrette over the hot potatoes and gently toss.  Let cool slightly then add the arugula and toss again.

Heap the potato salad into a large shallow bowl or platter.  Sprinkle the crumbled goat cheese over the top and season to taste with pepper.

Serve warm or at room temperature.  Serves 6.

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Heart Beet Salad with Walnuts and White Cheddar

beet to post

Here’s a sweet idea for a tasty St Valentine’s Day lunch.  Tuck a few Roasted Beet hearts into your salad.

To roast whole beets, preheat oven to 325 degrees.  Wash several whole beets, rub them with olive oil and wrap them in one big piece of aluminum foil.  Place foil packet on baking sheet and roast for about an hour.  Roasting time will vary depending on the size of your beets.  I forgot about mine and went out for a walk and they were still just fine after about 2 1/2 hours in the oven.  When the beets are tender, let cool and peel.  Cut beets into 1/3 inch slices and use a cookie cutter to make hearts.  Toss them into a salad with field greens, roasted chopped nuts, shredded or crumbled cheese and your favorite vinaigrette.  Here is a nice recipe for inspiration.

Two Cabbage Slaw with Avocado, Red Onion and a Grapefruit Vinaigrette

slaw to post 3

 

This salad has a lot going on…texture, flavor and color…. yet it is quite simple to throw together. The creaminess of the avocado, the crunchiness of the slaw and the juicy grapefruit segments make for a memorable side dish.  You could also add grilled chicken and turn it into the main course.   The grapefruits and avocados in The Fresh Market right now are excellent, by the way. I’ve adapted this recipe from The Culinary Institute of America Vegetables Cookbook.  

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2 pink grapefruits (one juiced, one sectioned)

1/4 cup white wine vinegar

2 teaspoons honey

1 cup light olive oil

salt and pepper to taste

2 cups finely shredded leaf spinach

1 cup finely shredded red cabbage

1 cup finely shredded green cabbage

1/2 cup red onion julienne

1 avocado

coarse ground black pepper

For the vinaigrette, whisk together 1/3 cup of the grapefruit juice, vinegar, honey, 1/2 teaspoon salt and a pinch of pepper.  Gradually whisk in the oil until it is smooth and thick. Season with additional salt and pepper if needed.  Set aside.

Toss together the spinach, cabbages, red onion and toss with some of the vinaigrette in a salad bowl.

Peel the avocado, cut into cubes and toss gently with a few tablespoons of the vinaigrette.

Arrange the slaw down the middle of a large serving platter.  Surround with fresh grapefruit sections and top with the cubed avocado.

Serves 4-6

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Roasted Cauliflower Salad with Chickpeas, Red Onion, Arugula and a Tahini Dressing

cauliflower to post

 

Here is a nice hearty salad with a great combination of flavors.  It is best warm or at room temperature.  I like to cut the cauliflower into flat florets so that each piece will make the most possible contact with the baking sheet. To do this, simple place a whole head of cauliflower upright on a cutting board and slice from top to bottom into large 1/2 inch thick slices.  Most florets will fall free naturally and those that don’t can be quickly snipped away from the thick inner stem.  Another note, make sure that your oven is nice and hot before you roast vegetables.  This is important because you want them to caramelize quickly….overcooked means mushy!

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1 head cauliflower, cut into 1/2 inch flat florets (see note above)

1 large red onion, peeled and cut into 1/2 inch wedges

14-oz can chickpeas, rinsed and drained

1/4 cup olive oil

1/4 cup tahini

2 tablespoons lemon juice

1/2 teaspoon ground cumin

water

salt and pepper

Several large handfuls of fresh Arugula (or Spinach)

 

Preheat oven to 450 degrees. Place the cauliflower, red onion and chickpeas in a large bowl.  Drizzle with the olive oil, season lightly with salt and pepper and toss gently to coat.  Spread the vegetables out onto a rimmed baking sheet, making sure that the cauliflower and onions are in a single layer.  It is ok if the chickpeas pile up a bit.  You may need two baking sheets (I used one full and one half sheet in this recipe…you need to give the vegetables enough room to roast or they will simply steam and not caramelize).  Roast vegetables until crisp-tender and until the cauliflower if nicely browned on one side, about 15 minutes.  Meanwhile whisk together the Tahini, lemon juice and cumin and add enough water to make a dressing that is thin enough to drizzle.  (approximately 1/4 cup water, depending on the thickness of the tahini)

To serve, place the fresh arugula or spinach in a large salad bowl, add all of the warm, roasted vegetables and toss gently with the Tahini Dressing.  Taste and adjust seasonings if necessary.

Serves 4-6

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Zesty Black-Eyed Pea Salsa

This is the best version of marinated black eyed peas, better known as Southern Caviar, that I have ever had.  Simplified slightly from The New Southern Garden Cookbook by Sheri Castle.

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2 cups canned black-eyed peas, drained and rinsed

1/4 cup sherry vinegar

1/4 cup vegetable oil

1/2 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/2 cup canned fire roasted diced tomatoes, drained

1/2 cup diced red bell pepper

1/4 cup finely chopped onion

1/2 cup corn kernels

1 or 2 finely chopped pickled jalapeños

1 tablespoon canned chopped mild green chiles

1/2 cup finely chopped flat leaf parsley

Mix all ingredients together in a medium bowl.  Cover and refrigerate at least 4 hours and preferably overnight.  Stir and season with salt and pepper if necessary to taste.  Serve as an appetizer with crackers, or as a salsa with chips, on tacos, fajitas, etc.  This is also a great side dish with fried or grilled chicken.

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Bibb Lettuce with Tarragon Vinaigrette and Toasted Walnuts

 This salad works well with big holiday meals as well as casual steak/frites suppers.  It’s nice to have this simple yet elegant item on the buffet table.  This is from Tyler Florence’s book, Dinner at My Place.  The lightly toasted walnuts in the photo are my addition.
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1 small shallot, peeled and minced
1 teaspoon Dijon mustard
1 lemon, juice only
1/4 cup extra virgin olive oil
2 tablespoons honey
1 tablespoon chopped fresh tarragon
kosher salt and freshly ground black pepper
1 head Bibb lettuce
1 tablespoon fresh tarragon leaves
lightly toasted walnuts
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Combine shallot, mustard, and lemon juice in a large salad bowl.  Slowly drizzle in oil as you constantly whisk to emulsify the dressing.  Once all of the oil has been incorporated, stir in honey and fold in the 1 tablespoon chopped tarragon.  Season with salt and pepper.
Wash the lettuce and separate the leaves.  Smear the dressing up around the insides of the salad bowl and toss the leaves in the bowl.  (By doing this the leaves pick up a light,even coating of the dressing.)  Fold in the 1 tablespoon tarragon leaves and serve.
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The Perfect (and perfectly simple) All Purpose Marinade for Chicken


 

Here is my go-to, all purpose marinade for boneless, skinless chicken breasts.  Just a quick whisk of a few pantry staples, a few hours to marinate, a quick turn on the grill or under the broiler, and you will have tender, perfectly seasoned chicken ready to serve or to add to pasta, sandwiches or salads.  I like to mince it up finely for chicken salad sandwiches, cut bigger pieces for a stand alone chicken salad, or slice into thin strips for pasta dishes or an easy kid and adult friendly dinner. Feel free to switch out the dried spices to fit your mood and/or the needs of your final dish.

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1/2 cup plain yogurt

1/4 cup olive oil

1 tablespoon minced fresh garlic

2 teaspoons dried thyme

2 teaspoons dried oregano

1/4 teaspoon crushed red chile flakes

1 teaspoon salt

1 teaspoon black pepper

 

Whisk all ingredients together in a small bowl.  Marinate chicken at least 3 hours…and up to overnight.  Makes enough to marinate 4 large or 6 small chicken breasts.

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Grilled Chicken Salad with Red Grapes, Pecans and Mustard Vinaigrette

 

 

Seared Steak Salad with Arugula and Red Onions

With just a few simple high quality ingredients, you can throw together this beautiful and flavorful meal in 15 minutes flat.  The recipe is adapted from The New Cook, by Donna Hay.

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1 tablespoon olive oil

2 red onions, thickly sliced

4 small beef filets

cracked black pepper

5 ounces baby arugula, trimmed

1/2 cup parmesan cheese shavings

1/4 cup fresh basil leaves, slivered

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

Heat olive oil in a frying pan over media heat.  Add onions and cook for 5 minutes on each side or until will browned and set aside.  Slice each beef filet horizontally, creating 2-3 steaks (depending on the thickness of your steaks) each about 1/2 inch thick.  Season steaks lightly with salt and more generously with pepper.  Increase heat to high and cook the steaks for 30-60 seconds on each side or until they are seared and done to your liking.  To serve, toss together arugula, parmesan, basil, balsamic vinegar and olive oil  Place 1 piece of steak on a serving plate.  Top steak with a little of the arugula mixture and another steak.  Add more salad and finish with a couple of the fried onions.  Serves 4.

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Chopped Greek Salad

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I love chopped salads and the classic Greek salad lends itself well to this style.  Each bite can have the perfect balance of flavor…the boldness of the feta and olives with the mild freshness of the cucumber, lettuce and tomato.  To make this a whole meal just add a side of grilled chicken, salmon, or shrimp. This recipe was inspired by one published in Food and Wine magazine in September 2003.
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2 tablespoons white wine vinegar
1/2 of a small shallot
2 teaspoons sugar
2 tablespoons extra virgin olive oil
2 tablespoons canola oil
salt and pepper to taste
4 cups mixed greens, I used red leaf lettuce and arugula, coarsely chopped
1 English cucumber, peeled, halved, seeded and diced
1 pint grape or cherry tomatoes, diced
1/4 cup coarsely chopped fresh dill
1/2 cup pitted kalamata olives, diced
1 cup feta cheese, crumbled
In a blender, combine vinegar, shallot, sugar and olive oil and puree.  Taste and season with salt and pepper. (Since these ingredients can vary so much, always taste a vinaigrette and be prepared to add a touch more oil or vinegar as necessary)
In a large bowl, toss together the chopped mixed greens, cucumber, tomatoes, dill and olives.  Add half of the dressing and taste for seasonings.  Then add the remaining dressing as needed.  Sprinkle with feta before serving.  Serve 4-5.

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Pasta Salad with Corn, Tomatoes, Feta and Chili-Lime Vinaigrette

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This is a wonderful salad from one of my favorite cookbooks, At Blanchard’s Table, by Melinda and Robert Blanchard.  Please note that in the photo above, I substituted Israeli couscous for the orzo (because I was out of orzo) and left out the feta cheese (because feta wasn’t going to work with the main dish I was serving that particular night).  But I am going to give you the original recipe because I’ve made it many times as written and it is always a hit.  Then you can make your own changes if you want.  I did love the texture of the big Israeli couscous and will definitely use that again.
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1 cup fresh corn kernels (about 2 ears of corn)
12 ounces orzo pasta
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon freshly grated lime peel
3 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
3/4 teaspoon chili powder
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
15 grape or cherry tomatoes, quartered
3 ounces feta cheese, drained and crumbled
1 tablespoon mined fresh rosemary
freshly ground black pepper
Bring a medium sauce pan of water to boil, add the corn and cook for 1 minute.  Drain and set aside.
Cook the orzo in a large pot of lightly salted water until it is al dente, 6-8 minutes.  Drain and rinse thoroughly under cold water, Drain well again and transfer to a large bowl.
In a small bowl, whisk together the oil, vinegar, lime peel, lime juice, lemon juice, chili powder, salt and pepper.  Toss the dressing with the orzo .  Add the corn, tomatoes, feta, and rosemary, and toss gently to blend,  Taste for salt and pepper, and serve a room temperature.
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Mexican Potato and Black Bean Salad

It is super easy to make a potato salad without mayonnaise since potatoes work
with almost any vinaigrette, but this one is really special.  Sweet potatoes, corn, black bean, cilantro and one of the best dressings I have ever had.  This is from Raising the Salad Bar by Catherine Walthers.
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4 medium sweet potatoes, peeled and cut into 3/4 inch chunks
2 tablespoons canola oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
2 cups corn kernels (fresh or frozen)
2 cups canned black beans, drained and rinsed
4 scallions, thinly sliced
1/2 cup chopped fresh cilantro
Chipotle-Chile Dressing
1 chipotle chili (from a can of chipotles in adobo)
1 clove garlic, finely minced
2 tablespoons Thai sweet chili sauce
6 tablespoons fresh lime juice
1/2 cup canola oil
Preheat the oven to 375 degrees.  In a large bowl, toss the sweet potato chunks with the oil to lightly coat them.  Sprinkle with coriander,cumin, chili powder and salt and toss again.  Spread that potatoes in a single layer on a rimmed baking sheet and roast until they are golden at the edges and just tender, about 20 to 25 minutes.  Meanwhile, steam the corn for 3-5 minutes.  Drain excess water.  In a large serving bowl, combine the corn and black beans.
To make the dressing, in a blender or feed processor, place the chipotle chili, garlic and sweet chili sauce.  Process until mixture is smooth. Add the lime juice ad process again.  Add the canola oil and process until it is emulsified.
When the sweet potatoes are done, let coll slightly and add them to the corn and beans.  Add scallions and cilantro and toss gently.  Pour enough dressing over the salad to just moisten the ingredients and toss again.
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Beet Salad with Grilled Red Onions, Goat Cheese, and Kalamata Vinaigrette

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This hearty salad is adapted from The Oprah Magazine Cookbook and is attributed to Chef Jim Botsacos.  He suggests Manouri Cheese but any goat’s milk cheese will do.  I used goat gouda.
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Salad
4 medium red beets, trimmed and peeled
2 tablespoons olive oil
2 medium red onions, sliced into 1/2 inch slices
salt and pepper
6 cups mixed field greens
6 ounces goat’s cheese
Vinaigrette
2 tablespoons red wine vinegar
1 tablespoon olive brine (from a jar of kalamata olives)
1 teaspoon honey
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
Preheat oven to 400 degrees.  Line a rimmed baking sheet with aluminum foil.  Cut the beets into bite sized pieces, toss with 1 tablespoon of the oil, season with salt and pepper and roast on the lined baking sheet until tender, about 15 minutes.
Meanwhile, heat a grill pan and brush the onion slices with remaining tablespoon of olive oil.  Sprinkle with salt and pepper and grill over medium heat until evenly charred and tender, 2-3 minutes per side.
To make vinaigrette:  In a small bowl, whisk together vinegar, brine, honey, oregano, salt and pepper.  Gradually add oil, whisking in a thin steady stream until blended.
Toss the greens and cheese together and dress lightly with the vinaigrette.  Top salad with the roasted beets and the grilled onion slices.  Drizzle with additional vinaigrette. Serves 6
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Tomato Watermelon Salad with Hushpuppy Croutons

Doesn’t this salad just scream summertime in the South?  This is based on a first course that I had at Noble’s Restaurant in Winston Salem, NC.  Their croutons were smaller but more hushpuppy is always a good thing.  I used Savannah Classics Original Recipe Hushpuppies found in the freezer section of the grocery, because 1) Who wants to deep fry in the summer and 2) They are really good!  I ended up having  to make a second batch because the kids ate the first before I composed my salads.  Also, I love to use the pinkish heirloom tomatoes in this recipe (Cherokee Pink, Caspian Pink) because some of the cubes are almost indistinguishable from the watermelon.
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5 cups watermelon (3/4 inch cubes, seeded)
1 1/2 pounds tomatoes (3/4 inch cubes)
3 teaspoons sugar
1/2 teaspoon salt
1 small red onion, thinly sliced
1/2 cup red wine vinegar
1/4 cup olive oil
back pepper
hushpuppies, prepared according to package directions
Combine the watermelon and tomatoes in a large bowl.  Sprinkle with sugar and salt and toss to coat.  Let this sit for 15 minutes and the fruits will release some juices.  Now add the onion, vinegar and oil, and stir it all together gently.  Cover and refrigerate for 2 hours.  Toss once more and serve with hushpuppies and basil to garnish.  (serves 6)
(The Tomato/Watermelon recipe is based on one from the July 2007 issue of Southern Living)
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