Tag Archives: salad

Shutterbean’s (and Ina’s) Greek Panzanella

27 Jun

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My gal Michelle and I are both avid followers of Tracy Shutterbean and her food, family, and boozy adventures. The day Tracy posted about this Grilled Greek Panzanella, Michelle and I went nuts! Within 1 day, we were at my place, chopping away in anticipation of enjoying a cool crunch on a hot summer day.

Intense New York City summer weather means salad for dinner. A big honking salad with lots of bread cubes and raw veggies, salty feta, and “evoo”.

Store-bought hummus and tzatziki add an easy Mediterranean touch with a bit of protein. It makes a huge difference (aesthetically) to scoop the dips into ramekins or little bowls and embellish with your own spices i.e. adding extra paprika on top of the hummus.

Giant salad. Bread. Dips. A chilled bottle of white. And a small scoop of Steve’s Blackberry Honey (vegan) ice cream to finish.

Catch the recipe over at Tracy’s blog. We used a whole wheat French Bread, but you should use whatever bread strikes you (I imagine a white seeded bread would be nice!). We lightly toasted the bread on the stove top. And we used fresh basil instead of oregano.

Tracy served her salad with lamb meatballs and grilled eggplant. YUM!

Now get chopping and eat a giant bowl of this deliciousness! Makes great lunch leftovers, too.

 

Farro Salad with Roasted Asparagus and Overwintered Spinach

4 May

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Grain-based salads are my norm, my go-to, my default. Paired with seasonal veggies and a little protein from cheese or nuts or an egg, grain-based salads are a great dinner-to-lunch-the-next-day meal.

I work at a bakery that also carries some miscellaneous knickknacks for purchase like NYC soil, cocoa nibs, kale chips, random books on bicycles, dog toys, kombucha, and…emmer Farro from Cayuga Pure Organics! After gawking at the farro for weeks and weeks, I finally brought some home to “sample” the product.

Farro is one of those nutty grains that when cooked should be soft with a slight bite to it. Farro is typically combined with Italian or Mediterranean flavors, but you could definitely experiment. Some people even like to make a risotto using farro, or to sweeten it and call it breakfast.

I recently listened to an episode of WNYC’s Leonard Lopate Food Fridays show about grains that I found very interesting…check it out here. In that same episode, he speaks to Melissa Clark from the NYTimes Dining section about packing lunch, and she has some good words to say about farro.

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One of my nutrition professors recommended buying the overwintered greens at the farmer’s market right now. From what I’ve read, overwintered greens are super sweet and only available for a short time…right NOW! These are greens that have been planted in the fall, their shoots and leaves die off in the winter frost, but the roots remain and lend new stems emerging from the sweet roots.

I never knew about this before, and after tasting this spinach, it really is a treat.

Very anxious for spring produce, which is just barely starting to show up in the markets now, I was excited to try this overwintered spinach in combination with the first asparagus of the season. Indeed this is a transition meal, as the weather is finally starting to be consistently “nice” here in NYC.

I added some Vermont Creamery goat cheese to the salad, which I imagine would be perfect with spring strawberries (which I hope to see at the market soon…we still just have apples here in NY…), drizzled with some aged balsamic.

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Farro Salad with Roasted Asparagus and Wintered Spinach

**NOTE: if you don’t have farro, you could always substitute with Israeli couscous, orzo, quinoa, millet, rice, wild rice, wheat berries…etc.

1 cup farro, soaked in water for at least 4 hours

1 bunch asparagus

1 clove garlic

3 handfuls overwintered spinach

1 scallion or spring onion or a 1/4 shallot, thinly sliced/diced/slivered

2 oz goat cheese

extra: salt, pepper, drizzle of balsamic, dash of pesto…

Drain the water from the soaked farro. Place farro in a pot and with water to cover the farro by about an inch. Bring to a boil, and then simmer on medium-low heat for about an hour or until soft but still has a slight chew, stirring occasionally.

Meanwhile, heat the oven to 425 degrees F. Roast the asparagus with a small drizzle of olive oil and salt for about 15 minutes. Take out of the oven, let cool slightly, and chop on the diagonal into bite-size pieces.

Heat a skillet with a little olive oil. Add the garlic and saute for 1 minute. Add the spinach and cook until just wilted, about 4-5 minutes.

To assemble: Combine the cooked farro, the asparagus bites, and the garlicky spinach. Toss with crumbled goat cheese, salt, pepper, balsamic, and a dash of pesto. Enjoy!

**You could also make a runny egg and top the farro with it!

3 Bean Summer Salad With Corn, Tomato, Avocado, & Lime

28 May

A colorful healthy salad to ring in the summer. This salad was inspired by Cooking Light’s Summer Salad  slide show. I don’t own a grill, so I adapted the recipe to accommodate my NYC apartment lifestyle.

A delight on its own with some fresh ground pepper.

Perfect with feta (or cotija) stuffed into lightly fried corn tortilla tacos. Or simply pair the salad with tortilla chips for a crunchy appetizer or snack.

This also makes a nice little side dish to accompany some heart-healthy salmon (I purchased my salmon already grilled and cooked at Whole Foods).

3 Bean Summer Salad With Corn, Tomato, Avocado, & Lime

from CookingLight

makes 12 servings (serving size: 2/3 cup)

If you have a grill, you can grill your onion, corn, and jalepeno (click on the link to the Cooking Light recipe). If you do not have a grill, follow my directions below

1 pint cherry or grape tomatoes, halved

1 teaspoon salt, divided

1 jalapeno, minced

1/2 of a large onion

3 ears of corn, shucked from the cob

1/3 cup cilantro, chopped

1/3 cup lime juice

1 can pinto beans, no salt added, drained and rinsed

1 can black beans, no salt added, drained and rinsed

1 can kidney beans, no salt added, drained and rinsed

2 avocados, peeled and diced

olive oil, for sauteeing

Place the sliced tomato halves in a large bowl. Add 1/2 teaspoon of salt, mix, and let this sit while you prepare the rest of the salad.

In a large saute pan, heat some olive oil. Add the onion and saute for about 5-7 minutes. Add the jalapeno and corn and saute for another 5-7 minutes.

Add  the corn mixture to the bowl of tomatoes and toss with the remaining 1/2 teaspoon of salt. Add the beans, cilantro, lime juice, and avocado. Grind some fresh pepper over the top and enjoy.

The Lunch Crunch: Israeli Couscous Salad With Miso Dressing

19 May

I am no stranger to Israeli couscous salads. They are the perfect throw-together meal. Salad as an entree. Grain + veg. + protein. Check.

And after this year, I am no stranger to the wonders of white miso. I have been cooking up a miso storm this year. From satisfying miso soup with soba noodles to a cozy carrot soup with miso and sesame. From roasted veggie + tofu miso red curry smash to wild rice salads with all the fixings. And Chef Chloe has an excellent recipe in her cookbook for miso-glazed eggplant. All of these recipes are absolutely fantastic.

Israeli Couscous + Miso may not sound like they go together, but the buttery smooth rounds of couscous combine perfectly with the creamy flavor of the miso. And all those crunchy veggies, seeds, and nuts provide the texture to keep my mouth entertained.

This salad is totally vegan. It could be made gluten free if you switch out the couscous with brown or wild rice. You could still stay vegetarian and add a poached or hard-boiled egg (or cubed tofu) as an extra boost of protein to complement the salad.

Psst…did you know that radishes produce a compound shown to help support the body’s natural detoxification system? The skin is a major detox organ in the body, so the more radishes and detoxifying foods we eat, the clearer and healthier our skin will look! Get into it.

Couscous Salad

1 (~6oz) box of Israeli couscous (or any grain that you like)

2-3 large handfuls of spinach

1 bundle of radishes, cubed

1 red bell pepper, chopped fine

2-3 large carrots, chopped and cubed

1/4 cup pumpkin seeds

1/4 cup slivered almonds

1/2 cup miso dressing (see recipe below)

Make the couscous according to the directions on the box (toast the couscous in a pot, pour boiling water over it, simmer until done).

In a large bowl, combine the spinach with the chopped vegetables, pumpkin seeds, and almonds. Add the cooked couscous (I like to add the couscous when it is still warm). Toss the salad and add the dressing, a little at a time, to your liking.

Miso Dressing:

From My New Roots

makes 1/2 cup of dressing

1/4 cup light white miso

1 tablespoon extra virgin olive oil

1 tablespoon rice vinegar (or apple cider vinegar)

2 tablespoons water

1 teaspoon maple syrup

1/2 teaspoon toasted sesame oil

1/2 teaspoon tamari or soy sauce

Whisk all ingredients together. Leftovers can be stored in a glass jar in the fridge for up to a week.