Herb Marinated Chicken Kabobs with Red Peppers and Onion

grilled chicken kabob to post

We all know that grilled white meat chicken kabobs can sometimes be a disaster …dry, tough, flavorless.  Follow the instructions from this recipe adapted from Cooks Illustrated for picture perfect and delicious chicken and vegetables every time.  It’s the right marinade, the uniform cutting of ingredients for the skewer, and the extra layer of flavor from the lemon dressing that make this recipe one of our trusted summer staples.

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1/2 cup plain yogurt

1/2 cup extra virgin olive oil, divided (half for marinade, half for the lemon dressing)

4 cloves garlic, minced, divided (half for marinade, half for the lemon dressing)

2 teaspoons dried thyme

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

6 boneless, skinless chicken breasts, cut into 1 inch pieces

2 tablespoons chopped fresh basil

3 tablespoons lemon juice

2 red bell peppers, cut into 1-inch squares

1 large red onion, cut into 1-inch squares

Whisk yogurt, 1/4 cup of the olive oil, half of the garlic, thyme, oregano, salt, pepper, and cayenne in a large bowl.  Stir in chicken, Cover with plastic wrap and refrigerate 3-6 hours.  Whisk remaining 1/4 cup oil, remaining garlic, fresh basil and lemon juice in a small bowl and cover and refrigerator while chicken is marinating.

Remove chicken from the yogurt marinade; discard marinade.  Thread each skewer with 2 pieces of the red pepper, 2 pieces of the red onion, 2 pieces of chicken and then another 2 pieces of the red onion.  Repeat until skewer is full.  Grill over high heat until vegetables and chicken are charred around the edges of all four sides and the chicken is cooked through.  transfer to serving platter and brush kebobs all over with the lemon dressing.  Serves 6.

 

chicken kabob to post

 

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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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Asparagus Tartine

asparagus tartine-3A tartine is simply an open-faced sandwich and here is the perfect one for a glorious spring day.  Look for big, meaty spears with tightly closed tips that signify freshness.  Did you know that the diameter of asparagus spears relates to the maturity of the plant?  I takes 2 or 3 years before asparagus plants are well established enough, with spears big enough, to harvest.  And so I do imagine that the day the asparagus begins to nudge its way out of the soil must be one of a gardener’s favorite days!   Recipe adapted from Cicchetti, and other small Italian Plates to Share, by Lindy Wildsmith and Valentina Sforza.

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1 pound asparagus

4 eggs

1 tablespoon olive oil

2 tablespoons mayonaise

salt and pepper

1 fresh baguette, or other good, fresh crusty bread, cut into 1/4 inch pieces

olive oil

2 tablespoons minced fresh chives

Fill a large pot halfway with water and bring to a simmer.  Carefully lower the eggs into the water and simmer for 12 minutes.  While eggs are cooking, prepare a bowl of ice water.  Remove eggs from hot water and immediately place them into the ice bath  to cool.  Meanwhile, trim the asparagus, bring the water in the pot to a boil, add the asparagus and cook until just tender, about 5 minutes, depending on the size of the spears.  Remove the eggs from the ice bath and add more ice so that you can chill the asparagus just as soon as it is ready.

Peel the eggs then chop finely.  When the asparagus is cooled, remove from the ice bath and cut the tips and set them aside to use as the garnish.  Chop the rest of the spears and add to the chopped eggs.  Add the olive oil and mayonnaise and gently stir to combine.  Season well with salt and pepper to taste.

Brush the bread slices with olive oil, toast lightly and let cool.  Spread each tartine with some of the egg salad, top with the reserved asparagus tips then sprinkle with chives.  (The number of servings that this recipe will produce varies greatly based upon the size of the bread you use. You can make around 30 small appetizer servings with a skinny baguette or 6 lunch-sized portions with a larger Italian bread such as the one I used in the photo. Just be sure to save enough asparagus tips to finish your dish.)

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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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Spice-Roasted Chick Peas with Collard Greens

Spice Roasted Chick Peas with Collards

Leafy greens are getting their due respect these days, don’t you think?  I grew up eating turnip greens and spinach in Mississippi, but not collards or kale,  swiss chard or broccoli rabe. I love them all, but I’m finding collards so versatile that they are becoming my go-to healthy, leafy green veggie these days.  This version combines collards with hearty, spicy-roasted chick peas for a wonderful vegetarian main course  (if you sub water for the chicken broth) or an excellent side dish to go along with roasted meat or fish.  Healthy for sure, but super tasty as well…the way it should be.

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1 bunch collard greens, washed and chopped

1/2 large red onion, peeled and chopped

2 tablespoons olive oil

salt and pepper

1 cup low sodium chicken broth or water

1 15 ounce can chick peas, drained

2 tablespoons olive oil

1/2 teaspoon ground cumin

1/4 teaspoon Garam Masala

1/4 teaspoon red pepper flakes

1 teaspoon mustard seeds (optional)

salt to taste

Preheat oven to 400 degrees.

In a large skillet, heat the 2 tablespoons of oil over medium heat and add onions, sauté gently for 3 minutes.  Add collards and toss until they begin to wilt.  Season with salt and pepper then add the chicken broth and reduce heat a bit.  Simmer collards until tender, stirring occasionally, about 20 minutes. (add a little water if pan becomes dry before greens are tender)

Meanwhile, on a rimmed baking sheet, toss together the chick peas, olive oil, cumin, garam masala, red pepper flakes, and mustard seed. Add salt to taste ( amount will depend upon the saltiness of the brand of chick peas that you use)  Spread out into a single layer and roast in the oven for about 10-15 minutes, until fragrant and lightly brown.  Scrape chick peas into collards and toss, check for seasonings.  Serves 4-6.  Can be made ahead and reheated stovetop or microwave.

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Flash Roasted Brussels Sprouts with Red Onion and Lemon Pepper

Flash Roasted Brussels Sprouts

Brussels sprouts go from raw to crispy/tender in about 8 minutes in a hot oven.  So there is really no need to ever cook them any other way!  Here, I’ve given the onion a bit of a head start so that it could achieve a sweet silky flavor and texture.  The added benefit is that the sprouts get a chance to caramelize on the sizzling hot pan long before they make that unfortunate transition to mush, as they are apt to do when overcooked.  The lemon pepper brightens this vegetable dish up and the pine nuts add a rich little crunch.  Easy enough for everyday….special enough for your holiday feast.

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

1 tablespoon olive oil

4 cups trimmed, halved brussels sprouts

2 tablespoons butter

1 teaspoon lemon pepper

1/4 cup pine nuts

salt and lemon pepper to taste

Preheat oven to 500 degrees.  Toss red onion and olive oil in a large roasting pan (or baking sheet with sides) spread it out, and roast until it is just starting to caramelize, 5-10 minutes.  Meanwhile, melt the butter in a small saucepan and stir in the lemon pepper.  Rinse the cut sprouts in water then put them in a medium sized bowl and pour the butter mixture oven them.  Toss well to coat. Take the roasting pan out of the oven, add the brussels sprouts mixture, toss together with the onions then spread everything out into a single layer.  Return to oven for 8-10 minutes until sprouts are just tender and turning golden brown.  Do a taste test after 6-7 minutes to see where you are… sprouts come in different sizes and you do not want to overcook them. They should be tender on the outside with a bit of a crunch in the middle. (and they will continue to cook for a minute or two after they come out of the oven so err on the side of undercooking here) Remove from oven, add pine nuts and toss to warm through.  Season with salt and a generous sprinkle of Lemon Pepper to taste.  Serve 5-6

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Once-A-Year Sourdough Cornbread Dressing

Thanksgiving Dressing

Why “once a year”?  Well, sourdough bread and cornbread doused in butter, broth and cream just can’t be an everyday side dish.  And, there is something to be said for keeping a recipe special by only serving it once a year.  This dressing is moist on the inside from the cornbread, with crispy bits on the top from the sourdough bread.  The seasonings are subtle and the whole dish is melt-in-your-mouth rich; the perfect complement to your Thanksgiving Day turkey.  You can make this a day or two in advance, refrigerate it uncooked, and just pop it in the oven on the big day.  My recipe is adapted from one published in the New York Times a few years back.

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3/4 cup butter   (plus extra for buttering baking dish)

6 cups crumbled cornbread (see note below)

6 cups crusty sourdough bread, torn into bite sized pieces

2 cups chopped onion

2 cups chopped celery

1/2 teaspoon dried ground sage (see note below)

2 teaspoons salt

black pepper

6 eggs, beaten

1 1/2 cups heavy cream

2 cups chicken broth

Heat oven to 400 degrees.  Butter 9×13 inch baking dish.  Melt the 3/4 cup butter and set aside.  In a large bowl, combine corn bead, sourdough bread, onion, celery, sage, salt and pepper to taste.  Toss until well mixed.   Add melted butter, eggs, cream and 1 1/2 cups broth. Mix lightly but well.  Mixture should be moist.  Pour into prepared baking dish, do not pack it down…you want the top to have some texture.  If mixture seems dry around edges, drizzle with remaining broth.  Bake 45 minutes to 1 hour until firm and golden brown on top.  Serves 12.

For cornbread:  You don’t want to use a sweet cornbread in this recipe.  Here is an easy, quick recipe.  

Preheat oven to 475.  Put 2 tablespoons vegetable oil in a small cast iron skillet and place in the hot oven to preheat.  In a medium bowl, stir together 2 cups self-rising white cornmeal mix,  2 cups buttermilk , 1 beaten egg and 1/4 cup vegetable oil.  Just mix it quickly…ok if there are lumps.  Carefully pour batter into hot skillet and bake until golden brown.

Concerning dried sage:  Check the expiration date and smell for freshness.  Some of us find that our dried sage was left over from Thanksgivings past and is nothing more than a flavorless dust!

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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)

Brussels Sprout Barbecue Chips

sprouts

Looking for a new nibble to serve at cocktail hour? Separating the leaves is a bit tedious, I’ll admit, but it can be done well in advance.  A quick flash fry and you’ll have an irresistible treat that will be the talk of the party.

 
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Vegetable oil for frying

1 pound Brussels sprouts

Your favorite barbecue seasoning, to taste (I use 2 Brothers Original Seasoning)

Trim the base of each sprout and gently pull away the leaves, stopping when they become too small and tight…discard the very interior bits.  Dry the leaves with a paper towel.

Heat 2 inches of vegetable oil in a heavy skillet or saucepan over high heat. (my wok works well) Test the oil temperature with a sprout leaf…it should sizzle immediately.  Fry the leaves, in batches, for 2 minutes, or until golden and crunchy.  Drain on paper towels and season with barbecue seasoning to taste while still hot.   Let cool slightly before serving.

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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

 

 

Summer Squash Salad with Quinoa and Mozzarella

squash to post

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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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

collards to post

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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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.

 

arugula fennel salad to post 2

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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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Just One Perfect Spinach Cheddar Omelette

one more omelette to post

Eggs tend to go from runny to rubbery in the blink of an eye so I have been working on a simple but foolproof omelette.   I heard on PBS radio one day….it was probably The Splendid Table….. how eggs need to be cooked slowly, over very low heat… which meant that I was going to need a good non-stick pan if I didn’t want to use half a stick of butter.  So here is the method and as you can imagine, the possibilities are endless for adapting this with your favorite ingredients. (fresh herbs and goat cheese?)  Don’t be turned off by the lengthy instructions;  it is so quick and easy that I make one just for myself quite often. I’m just trying to be helpful with details but the whole process takes only a few minutes. The key here is that the pan should never get hot enough to color the eggs at all….gentle, slow and steady is the name of the game.

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an 8 inch good quality, non-stick skillet or omelette pan

plastic or rubber spatula

2 large eggs

2 teaspoons butter or olive oil

1 handful fresh baby spinach leaves, stemmed

2 tablespoons finely shredded cheddar cheese

salt and pepper to taste

Begin heating your skillet over low heat.  Crack the eggs into a small bowl and beat well with a whisk or a fork. Have the spinach leaves ready and sitting nearby.

Add the butter or oil to the skillet and swirl it around to lightly coat the surface.   Pour the eggs into the skillet and gently tilt it to all sides to spread the eggs out evenly. Season to taste with salt and pepper.  The eggs should be cooking very slowly; it will take a minute or two for the bottom to set but when it does, lay the spinach leaves over the top of the omelette (which will still be runny at this point) in a single layer.

Now you are going to flip the omelette over.  Begin by loosening the edges of the omelette with the spatula while gently shaking the skillet to see if the whole omelette will slip around in the pan, signaling that the underside is cooked though enough to hold the whole thing together.  When this happens, it will be quite easy to slip the spatula under the eggs and simultaneously shake the handle of the skillet and flip the omelette to the other side.  ( Imagine someone flipping pancakes in the air to get the idea of shaking the skillet…but of course we are going for a gentle flip here, one that will not send ingredients airborn and is controlled mostly by the spatula)

As soon as the omelette is turned, sprinkle with a light layer of cheese.  The second side will be cooked in less than a minute, at which point you can roll up the omelette, slide it onto a plate and enjoy!

eggs 2 to post

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Heart Beet Salad with Walnuts and White Cheddar

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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.

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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Roasted and Caramelized Whole Shallots

I’ve served them with grilled chicken, tonight they are waiting for the Fennel Spiced Pork Loin to come out of the oven, and next week I’ll quadruple the recipe to serve alongside our turkey.  Roasted Shallots have more flavor and are sweeter than pearl onions…AND they are infinitely easier to prepare.  The recipe is from Ina Garten, published in Barefoot in Paris.  (note:  stick with medium to small sized shallots if you want the roasting time to be 15-20 minutes)

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6 tablespoons unsalted butter

2 pounds fresh shallots, peeled, with roots intact

3 tablespoons sugar

3 tablespoons good red wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons chopped fresh flat leaf parsley

Preheat oven to 400 degrees.  Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar and toss to coat.  Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown.  Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.  Season to taste, sprinkle with parsley and serve hot.

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Black Kale with Grape Tomatoes, Garlic, and Chillies

Black Kale is also known as Tuscan Kale (or cavolo nero).  It has long, dark green leaves and is flat… compared to the more common curly kale variety.   I usually saute it simply with red onions.  But I love, love, love this spicy version adapted from A Paradiso Year, by Denid Cotter.

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2 small bunches black kale

1/2 pint grape tomatoes

2-4 cloves garlic

1/2 teaspoon crushed red chili flakes, or more to taste

olive oil

a splash of chicken stock

salt

Pull the leaves of kale off the stalks and tear them coarsely.  Cut the tomatoes in halves or quarters depending on the size.  In a large skillet, over high heat, heat a couple of tablespoons of olive oil until it is quite hot then drop in the kale.  Use tongs to toss the kale and keep it from burning. add a splash of chicken stock after a minute or two to help steam the kale.  Sprinkle lightly with salt.  When the kale begins to wilt and take on a glossy sheen, add the tomatoes, garlic and crushed red chili flakes. Keep tossing and stirring over high heat, adding splashes of stock if the pan seems too dry, although the juice from the tomatoes will help.  Taste the kale.  It will be softly chewy and sweet when it is done.  Adjust seasonings if necessary.  Serves 4.

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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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Spicy Vegetable Couscous

This is my idea of the perfect meatless meal (although not vegetarian, of course, with the chicken broth) It is a simplified version of the wonderful Moroccan dish that usually includes lamb, chicken and/or veal.  I found this years ago in a book published by Glamour Magazine with recipes from their Gourmet on the Run feature.  If you ever see it in a used book store be sure and pick it up as it is full of great, quick and easy recipes.
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Vegetables:
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
2 small or 1 medium turnip, diced
2 carrots, sliced diagonally
1 can chopped tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
2-3 small zucchini, sliced
1 can garbanzo beans, drained
Couscous:
1 1/2 cups chicken broth
2 tablespoons butter
1 cup couscous
fresh parsley or cilantro
sesame seeds
In a large skillet over medium high heat, heat oil.  Add onion and garlic and saute until tender but not brown.  Add turnip, carrots, tomatoes, salt, cumin, crushed red pepper and chicken broth.  Bring to a boil then reduce heat, cover, and simmer 10 minutes or until vegetables are tender yet firm when tested with a fork.  Add zucchini and garbanzo beans; cook until zucchini is just tender.
Meanwhile, prepare the couscous.  Heat chicken broth and butter in a large saucepan with a lid.  When it starts to boil, add couscous, stir, cover, and remove from the heat and let sit for 15 minutes to steam.  When couscous is tender and has absorbed all of the broth, use a fork to fluff it and serve with the vegetables and broth garnished with parsley or cilantro and sesame seeds.  Serves 4-5

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Tomato and Mozzarella Tart

Tomato and Mozzarella Tart
From the clever folks at Cooks Illustrated, here is a brilliant tomato tart that will stay crispy enough to eat out of hand, as demonstrated below by my trusty hand model!  The process of assembling the crust may seem a bit tedious at first but it is really quite simple and the end result is spectacular.
All purpose flour for work surface
1 box Pepperidge Farm puff pastry (defrosted in frig overnight)
1 large egg, beaten
3/4 cup grated Parmesan cheese
1 pound Roma tomatoes (3-4 medium)
salt
2 medium garlic cloves, minced
2 tablespoons extra virgin olive oil
ground black pepper
8 ounces low moisture whole milk mozzarella, shredded
2 tablespoons finely shredded fresh basil leaves
  Adjust oven rack to lower middle position and heat oven to 425 degrees.  Dust work surface with flour and unfold both pieces puff pastry and follow these steps to form one large sheet with a border.
1) Brush egg along short edge of one sheet of puff pastry and overlap with second sheet of dough by one inch and press to seal pieces together.
2)  With a rolling-pin, smooth out seam.  Dough should measure about 18×9 inches.  Use a pizza wheel or knife (and a ruler) to trim edges straight.
3)  With a pizza wheel or knife, cut a 1-inch strip from the long side of the dough.  Then cut another 1-inch strip from that same side.
4)  Do the same thing on one short side.  Now you should have 1 large rectangle of dough, 2 long, 1-inch wide strips and 2 short, 1-inch wide strips.  Transfer the pieces of dough to a parchment lined baking sheet and brush with egg.
5)  Gently press long strips of dough onto each long edge of dough and brush with egg.  Gently press short strips of dough onto each short edge and brush with egg.
6)  With a pizza wheel or knife, trim the excess dough from the corners.
So now, hopefully, you have a long, rectangular, unbaked tart shell with doubled up edges.  Sprinkle the Parmesan evenly over the shell (inside of the borders) and then using a fork, uniformly and thoroughly poke holes in the base of the shell. Bake 13-15 minutes, then reduce oven temperature to 350 degrees.  Continue to bake until golden brown and crisp, 13-15 minutes longer.  Transfer to wire rack.  Increase oven temperature to 425 degrees.
While the shell bakes, place tomato slices in single layer on double layer of paper towels and sprinkle evenly with 1/2 teaspoon salt.  Let stand 30 minutes.  Place second double layer of paper towels on top of tomatoes and press firmly to dry tomatoes.  Combine garlic, oil, and pinch of salt and pepper in a small bowl and set aside.
Sprinkle mozzarella evenly over warm (or cool if made ahead) baked shell.  Shingle tomato slices on top of cheese (about 4 slices per row)  Brush tomatoes with garlic oil.  Bake until shell is deep golden brown and cheese is melted, 15-17 minutes.  Cool on wire rack 5 minutes,  sprinkle with basil and serve.  (6-8)
Tomato and Mozzarella Tart
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