Roasted Pepper Salad

We made an Italian-style feast the other day that consisted of some ultra-rich macaroni and cheese, green beans in a tomato/Parmesan sauce, and this salad. I thought that we needed something light and fresh to offset all the heavier cheese flavors of the other dishes and this really was just the right thing to serve.

I started by roasting red and yellow peppers and then added layers of flavor on top of them. Orange, hot chile, toasted almonds, raisins and plenty of fresh oregano were laced through the peppers. A drizzle of high-quality olive oil and a touch of sea salt finished it.

This salad, with it's bright red colors and flecks of green and orange, is gorgeous. I served it at room temperature and tossed all the ingredients at the table right as we were sitting down to eat. We ate the leftovers the next day for lunch and it was just as good so feel free it to make it ahead of time too.

For 4 Servings:

• 3 large red, yellow or orange bell peppers
• 1 small hot red chile pepper, seeded and minced
• 2 tablespoons fresh oregano leaves
• 1 tablespoon toasted slivered almonds
• 1 tablespoon golden raisins
• 1 teaspoon finely grated orange zest
• Fresh orange juice, sea salt and olive oil to taste

Set the peppers on a hot grill or place under the broiler. Roast, turning occasionally until the skins are blackened and blistered on all sides. Place the peppers in a large sealable bag, seal, and set aside for 15 minutes. Remove the peppers from the bag and peel off the skins. Carefully pull or cut out the core and seeds and discard. Cut each pepper into 6 slices and place on a platter.

Scatter the chile, oregano, almonds, raisins, zest and salt over the peppers. Give them a squeeze of fresh orange juice and a drizzle of olive oil. Toss the salad before serving and adjust with additional salt, oil or juice if needed.

The salad will keep, covered, in the refrigerator for a few days.

Quick Carrot Bean Salad

In most of the cookbooks I own, I have post-it notes on many of the pages flagging recipes I'd like to try one day. Or, stuck in the first page, is a handwritten list that I jotted down when going through the book for the first time. I also have a long list on my laptop of ideas I have for recipes to try and eventually blog about one day. My inspiration often comes from these orderly sources or sometimes I can make something quite good on the fly.

This quick salad is one of those freestyled meals that actually worked. The other morning, with one eye on the clock, I was faced with bringing an emergency frozen meal to work for lunch, buying something over my break, or spending a few extra minutes attempting to whip something together. In the interest of eating up what we have, I made this in 15 minutes and still managed to find myself on the 7:40 am train.

I threw the rice in the steamer and got to work - carrot chopping, pine nut toasting, a little assembly and leftover buttermilk dressing to anchor the whole dish together. The salad is crunchy, savory, herbal and sweet all at once and made for a satisfying work lunch.

For 3-4 Servings:

• 1 ½ cups cooked jasmine rice
• 2 medium carrots, peeled and thinly sliced
• 1/4 cup dried currants
• 2 tablespoons toasted pine nuts
• 1 can borlotti beans, drained and rinsed
• 1/3 cup buttermilk dressing*

For the dressing, combine 1 cup buttermilk, 2 chopped garlic cloves, 1 teaspoon sea salt, 1/4 cup white wine vinegar, 1/4 cup chopped dill, 2 chopped scallions, a tablespoon of chopped tarragon, and a 1/4 cup extra virgin olive oil in a blender. Swirl together until emulsified. Store in the refrigerator until ready to use - up to one week.

While the rice is still warm, combine the rice, carrots, currants, pine nuts and beans in a bowl. Pour the dressing over, toss again and serve at room temperature.

Buttermilk Dressing recipe adapted from the Buttermilk Farro Salad recipe at 101 Cookbooks.

Smoked Salmon, Apple & Pea Salad

After living in Australia for 4 months now, I'm still in that phase where I'm enamored with certain produce, seafood, and foodstuffs that seem exotic to the American me. Any native Aussie would be undoubtedly unimpressed with things like the lobster-esque local creature called marron, or the plentiful piles of dates, or the sweeter, thinner ketchup (called "tomato sauce" here...confusing, no?).

 

The other day my shopping trip yielded a thick piece of smoked salmon from Tasmania. Tasmania! I have to remind myself that it is an actual place, let alone where actual salmon swim in the sea. I had no specific plans for the smoky fish but found myself tossing chunks of it together with matchstick pieces of crisp, tart Pink Lady apples and some sweet baby peas.

 

Besides tasting delicious, this salad is very pretty. I mixed in some spring green baby cos (romaine) leaves and dressed it with a simple mustard vinaigrette. It needed a bit more crunch (or maybe I just needed an excuse to make some croutons) so those went into the salad bowl as well.

For 2 Salads:

• 3 tablespoons olive oil
• 1 tablespoons champagne vinegar
• ½ teaspoon Dijon mustard
• 1 teaspoon finely chopped shallot
• Pinch of salt
• 3 ounces (80 grams) smoked salmon, pulled into chunks
• ¼ cup peas, thawed
• ½ Pink Lady apple, julienned
• Handful of croutons, preferably homemade
• 2 cups baby cos (romaine) lettuce leaves
• 2 teaspoons tarragon leaves

Whisk together the oil, vinegar, mustard, shallot and salt in a small bowl until emulsified. Set aside.

Combine the remaining ingredients in a salad bowl, toss together with a couple tablespoons of the vinaigrette to taste, and serve immediately.

Bean & Pea Tahini Salad

This past week I got to experience the Melbourne Cup - an event similar to the Kentucky Derby except that it's on a Tuesday and there seems to be a lot more alcohol involved. By 11 am the champagne was flowing and flowing and flowing. Several hours later, while dancing and working up quite a thirst, I recall dimly thinking that the best and quickest way to hydrate was to drink the nearest liquid...which was more champagne. By 8pm we were still out and about and I was stuffing my face with a burger, fries, onion rings and an orange Fanta.

Needless to say, the next day I laid around and took advil, looked hideous, drank gatorade and proclaimed that I was never drinking again! Ever! (lies). Post-recovery I directed my energies at detoxing and eating healthy for the remainder of the week. This lovely recipe was a result of all the debauchery.

This is definitely a main course salad as it's packed with all sorts of veggies as well as garlicky sauteed tofu, chickpeas, and dressed with a punchy tahini sauce. It does take a fair bit of work to get this all together but the end result is a healthy, vibrant vegetarian dish.

For 4 servings:

• 1/2 pound (.22 kg) thin green beans, ends trimmed
• 1/4 pound (.11 kg) snow peas, ends trimmed
• 6 ounces (175 grams) firm tofu, rinsed, patted dry with paper towels, and cubed
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 14 ounces (400 grams) can chickpeas, rinsed and drained
• 1/4 cup diced red bell pepper
• 2 tablespoons chopped fresh herbs such as mint, chives, basil, and parsley
• 1 tablespoon toasted sesame seeds
• Tahini dressing*

Bring a pot of salted water to a boil. Blanch the green beans and snow peas for 2-3 minutes, remove with a slotted spoon and rinse under cold water in a colander. Drain the vegetables well. If you're feeling fancy, slice the beans in half lengthwise. Slice the snow peas into thin strips lengthwise. Place in a large bowl.

In a non-stick skillet, heat the olive oil over medium-high heat. Add the garlic and saute until just fragrant, about 1 minute. Add the tofu and cook, stirring occasionally, until golden on all sides. Add to the bowl with the beans and snow peas. Stir in the chickpeas, bell pepper, and herbs. Drizzle the dressing over the top and sprinkle with the sesame seeds.

*For the dressing:

• 3 tablespoons well-stirred tahini paste
• 2 tablespoons olive oil
• 1 tablespoon plain yogurt
• 1 tablespoon red wine vinegar
• The juice of 1 large lemon

Whisk together the ingredients in a small bowl until smooth and creamy. Refrigerate until ready to use.

Black & Orange Salad

Happy Halloween friends! I thought a salad composed of black and orange colors would be most fitting for today. I found some black quinoa which I've never seen before and although I don't think it tastes different from regular quinoa, I do like the dark, rich shade. The similarly-hued wild rice adds a nice, chewy texture.

The real standouts in this recipe are the roasted pears and squash. I can see serving that up as its own side dish. The pear I had was very firm and I worried it would be a bit tasteless but roasting it brought out its sweetness nicely. I suspect that a riper pear wouldn't have worked as well. The rest of the salad is doused with a simple, light vinaigrette which is contrasted by the bold blue cheese, toasted pepitas and crisp green garnishes.

A salad is a little bit of a funny thing to post on such a candy-filled holiday, and as good as this recipe is, don't think I didn't wish I were stuffing my face with a large assortment of seasonal sugary goodness. This reminded me of one of my favorite David Sedaris stories, Us & Them, which touches on the important categorization of the Halloween candy ritual that I am certain most of us did at one point or another.

My own top tier pile consisted of Baby Ruth, Dots, Almond Joy, Reeses Pieces, Starburst (not the orange ones though), Bit O'Honey and Good & Plenty. The second tier was made up of most everything else. Lastly, the bottom tier, which I eventually threw away unless I was in a desperate situation, was a sad mixture of smarties, sweet tarts, dum dum's, that crap gum that lost its flavor in 5 seconds, and Milky Way/3 Musketeer bars. I won't even talk about the neighbors who gave out nickels.

For 2-3 servings:

• 1/2 cup black quinoa
• 1/2 cup wild rice
• 1/2 a small butternut squash, peeled and cubed (about 2 cups worth)
• 1 large firm Bosc Pear, cored, cut into 1/2-inch cubes
• 2 teaspoons packed brown sugar
• 4 tablespoons olive oil, divided
• 1 tablespoon white wine vinegar
• Thin slices of blue cheese, for garnish
• A handful of mixed lettuces
• 2 tablespoons toasted pepitas

Fill a medium saucepan with 5 cups of water. Add the wild rice and a large pinch of salt. Set over high heat and bring to a boil. When it comes to a boil turn the heat down, cover and simmer for 30 minutes. Add the quinoa and bring back to a simmer, uncovered. Simmer for 15 minutes more. Remove from the heat, drain, and set aside.

Meanwhile, heat the oven to 375°f (190°c). In a medium bowl combine the squash, pears, brown sugar, 1 tablespoon oil, and a pinch of salt and freshly ground black pepper. Spread out on a lightly oiled baking sheet and roast for 20 minutes, toss, and roast for 15-20 minutes more. Remove from the oven.


In a large bowl, whisk together the remaining 3 tablespoons of the olive oil, the vinegar, and salt and pepper to taste. Add the warm grains to the bowl and toss to combine. Add the roasted squash and pears and gently toss with the grains.


To serve, spoon the grain mixture onto a plate. Garnish with a few leaves of lettuce, a couple slices of blue cheese and the pepitas. Serve warm.

Tomato Rice Salad with Warm Bacon Vinaigrette

I am guessing the title of this recipe grabbed some of you carnivores straight away because the magic word "bacon" caught your eye. I'm with you. I was daydreaming the other day about a BLT I had at the height of Minnesota summer at my good friend's Eric and Burt's house. Beautiful red oak leaf lettuce, juicy heirloom tomato slices, rich mayonnaise, and thick-cut bacon were all sandwiched between two slices of toasted WHITE bread. I hadn't had a BLT in years and man, it was incredible.

While daydreaming of bacon sandwiches, I gave the pantry a staredown trying to come up with something for lunch. I eventually pulled out brown rice and dates thinking I would make some sort of Morroccan-flavored salad. However, when I peered into the fridge I quickly scooped up some plump grape tomatoes, a big bunch of bright green basil, some creamy Australian chevre and a lone slice of bacon.

I know the dates and tomatoes sound like a strange match but really, the two different types of sweetness really plays off each other well. If you want to go through the trouble, the extra depth of flavor that occurs when the tomatoes are roasted is quite good. Otherwise, toss them into the salad fresh.

For 4 servings:

• 3/4 cup uncooked long grain brown rice
• 16 ounces (500 grams) grape tomatoes
• 1 cup roughly chopped basil
• 1/4 cup chopped bacon
• 3/4 teaspoon red chili flakes
• 1 tablespoon minced shallot
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/3 cup slivered dates
• 1/4 cup crumbled chevre

If roasting the tomatoes, toss them in a tablespoon of olive oil, a pinch of sugar and salt, and cook them in a 200 degree oven until the skins have just burst. If using fresh tomatoes, slice them in half lengthwise.

Simmer the rice in salted water in a covered pot until cooked, but still al dente, about 45 minutes. Drain and set aside.

Meanwhile, in a skillet, cook the bacon over medium heat until just crisp. Remove the bacon to a paper towel-lined plate. Pour off all but 1 teaspoon of the bacon fat from the skillet. Add the olive oil to the skillet and then the shallot and chili flakes, sauteing until just translucent. Remove from the heat and whisk in the vinegar.

In a large bowl, combine the rice, tomatoes, basil, and dates. Pour over the warm dressing and toss gently but thoroughly. Season to taste with salt and freshly ground black pepper. Garnish with the chevre and serve warm.

Yogurt Apple Salad

Ages ago, Guestblogger Alita and I had a lunch club. Twice a week we each had a day where we brought lunch to work for the both of us. We had read about this concept in Martha Stewart Living (no surprise there), and loved the idea of bringing a nutritious and inventive lunch for one another to spice up a boring or stressful workday. We were young cooks then and loved trying new recipes out on each other. The joy we took in smugly eating our feasts in front of our co-workers while they heated up Lean Cuisines and microwave popcorn was boundless.

There were many standouts in our lunch club repertoire, one of which was the simplest of all. It was a recipe that came from Cooking Light magazine that combined grapes, yogurt, pecans and cinnamon. It was addictively good and I have adapted it many times over since then. My version uses a nice, crisp Australian Pink Lady apple as well as the tartness of dried cranberries and the extra crunch of sunflower seeds. It's important to use a good quality, preferably organic yogurt here.

This recipe makes a few servings but the quantities can be easily multiplied and would make a nice addition to a brunch menu. It comes together quick and is just plain delicious.

• 1 large apple, cubed
• 1/3 cup dried cranberries
• 1/4 cup pecans, toasted and chopped
• 1 tablespoon raw sunflower seeds
• 3/4 cup vanilla yogurt
• 1/2 teaspoon cinnamon

In a medium bowl, combine the apple, cranberries, pecans and sunflower seeds. Stir in the yogurt and then the cinnamon. Serve immediately or keep covered in the refrigerator for up to one day.

Grilled Lemongrass Beef Salad

I am so pleased to have Guestblogger John do his first ever post! This salad of his that he's perfected over the years is one of my most favorite things to eat. He's proven his friendship to me time and time again by substituting basil for cilantro (blech) whenever he makes this and has me over for dinner. John is also the source for my favorite Sangria and the best blueberry pie ever. --A Crafty Lass

Among the advantages of growing up in the Twin Cities is early instruction in the abundant virtues of Vietnamese cuisine. An old joke goes that every neighborhood in Minneapolis has at least two things: a Lutheran church and a good Vietnamese restaurant. Each, of course, has its own congregation of faithful.

That bit of Keillor-esque humor relies on exaggeration and cultural cliche but it's pretty close to the truth for me. I've had countless special occasions and informal chats over plates of chewy and crunchy shrimp summer rolls (Goi Cuon), herb-tossed rice noodle salads (Bun Cha), savory grilled meat and pate sandwiches (Banh Mi), and steamy, aromatic bowls of beef and noodle soup with all the garnishings (Pho). All of it dowsed with gallons of Nuoc Cham - the ubiquitous dipping sauce made with lime juice, fish sauce, sugar, garlic, and hot peppers - and washed down with sweet, creamy iced coffee.

And through this culinary indoctrination I've come to know true bliss. Its physical location is somewhere between Jasmine Deli and Quang Restaurant on Nicollet Avenue. Mathematically transcribed, it goes something like this: Meat + Lemongrass + Fish Sauce + Garlic + Fire = Heaven.

That may sound exaggerated, but this recipe has the perfect summertime combination of fresh herbs, aromatics, heat, citrus, and charred, smokey meat. If you're not a red meat eater, it works just as well with chicken, shrimp, pork, and even tofu. (I'll have to take the Crafty Lass' word on that last one.)

For the Grilled Lemongrass Steak:

• 2 stalks fresh lemongrass, outer leaves discarded and root end trimmed
• 7 garlic cloves, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 4 teaspoons sugar
• 2 tablespoons vegetable oil
• 1/2 teaspoon sesame oil
• 1- to 1 1/4-pound skirt, flank, or flatiron steak

Thinly slice the lower 6 inches of the lemongrass stalks and discard the rest. Puree with the garlic in a food processor. Add the remaining ingredients and blend well. Combine the marinade and steak in a large ziploc bag and refrigerate overnight.

For the Nuoc Cham Dressing:

Start with 1-1/3 cups of hot water and add 1/2 cup sugar and stir to dissolve. Then add:

• 1/2 cup fish sauce
• 4 minced cloves of garlic
• 2 teaspoon garlic chili sauce
• 4 tablespoons fresh lime juice

Stir well and set aside.

Grill the meat over charcoal for about 5-6 minutes per side. Let it rest for about 10 minutes before slicing.

Make a salad of torn bibb lettuce, bean sprouts, thinly sliced scallions, sliced or shredded carrots, peeled, seeded, and sliced cucumber, and chopped fresh mint and basil leaves. Dress it lightly with some of the Nuoc Cham.

Serve the steak over some short grain rice or rice noodles and sprinkle it with chopped peanuts. Garnish with the salad and some ripe cantaloupe or gala melon and serve it with plenty of Nuoc Cham on the side for drizzling.

Asparagus Salad with Chervil Vinaigrette

Last year I planted chervil for the first time. It's a delicate, lacy looking herb with undertones of anise and fresh citrus flavors. I was surprised to see it sprout up this spring and didn't think it had the strength to come back on its own. Now, after some sunshine and spring rain, it's quite abundant and healthy so I have been thinking up all sorts of ways to use it.

I came up with this salad after buying my weekly bundle of asparagus. The thin stalks needed only a quick blanch in some simmering water for a couple minutes before they were ready. I had some leftover toasted hazelnuts from the Rhubarb Raspberry Tarts so gave them a quick chop and added them in. It was finished off with some shavings of pecorino and the chervil vinaigrette.

The vinaigrette itself can be modified in all sorts of ways by switching out different herbs and vinegars. I wanted something light that wouldn't overwhelm the other ingredients and so chose the white wine vinegar and a touch of lemon juice for acidity. This vinaigrette comes together in no time in the blender and also emulsifies nicely.

For 4 servings:

• 1 1/2 cups asparagus, cut into 3-inch lengths
• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1/3 cup chervil leaves, stems discarded
• 1 teaspoon lemon juice
• pinch of kosher salt
• pinch of sugar
• 4 cups lettuce mix
• 1/4 cup toasted hazelnuts, roughly chopped
• Shavings of pecorino, to taste

Blanch the asparagus in a pot of simmering, salted water for a couple minutes and then drain and rinse with cold water to stop the cooking. Set aside.

In a blender, combine the oil, vinegar, chervil, lemon juice, salt and sugar. Blend, scraping down the sides once, until emulsified.

In a salad bowl, combine the lettuce, hazelnuts, asparagus and vinaigrette and toss to combine. Shave the pecorino over the top and serve immediately.

Warm Jasmine Rice Salad

I have been in love with Spring more so than usual this year. It's been an early warm one featuring April lilacs, annuals in the garden that curiously survived the winter, loads of pretty chives, and grass that has required several mowings before it reached May 1st.

While I sit in the sun, I crave foods light and green and lemony and so one night tossed together this salad. It was one of those things that was so good that I wrote down how I sort of did it and then made it again so I could present it to all of you. I've been working on the yogurt dressing recipe that I've used here for a while and am pretty enamored with it. I love that it is creamy but not mayonnaise-based (for health reasons only, I could eat an entire jar of Hellman's with a spoon if no one was watching).

The salad itself is a simple combination of sweet peas, tangy artichokes and fragrant jasmine rice along with loads of chopped fresh herbs and lemon. It tastes best warm so try and eat it right away but leftovers are perfectly fine cold. I have eaten this on it's own for lunch and also had it as a side dish along with some grilled lamb.

For 3-4 main dish servings or 5-6 side dish servings:

• 1 cup jasmine rice, uncooked
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1/3 cup plain yogurt
• Finely grated zest of 1 lemon
• 1 tablespoon poppy seeds
• 1/3 cup chopped mixed herbs (I used basil, chives and oregano)
• 2 tablespoons minced shallot
• 1/2 cup peas
• 1 cup canned quartered artichoke hearts, drained
• Lemon wedges, for serving

Steam or boil the rice. Meanwhile in a large bowl whisk together the olive oil, vinegar, yogurt, lemon zest, poppy seeds, herbs and shallots. Season to taste with sea salt and pepper.

Stir in the warm, cooked rice until thoroughly coated in the dressing. If using frozen peas, stir them into the warm rice which will "cook" them. If using fresh peas, blanch them for 1-2 minutes and then add them to the rice. Stir in the artichokes. Add additional salt and pepper to taste if necessary and serve, with lemon wedges on the side.

Quinoa Tuna Salad

Here's how I know I like food: On the bus today, amongst my fellow familiar passengers (tattooed face guy, pretty eyes, crocs with socks, scary handsome, etc), I was traveling along listening to my iPod and daydreaming about making this salad when I got home later in the day. On the exterior I assume I look somewhat normal but really, mental food montages of what lives in my fridge and pantry were floating through my head.

I had it pretty well figured out by the time I arrived at my destination and when I got home today, I whipped it together fast. The quinoa cooks quick, just about 10 minutes, and my pencil-thin asparagus only needed to be added to the simmering grains for a minute longer.

While that was happening, I chopped up the bell pepper and chives, blended the vinaigrette, and combined it all in a bowl. I would say I was done in about 20 minutes tops and clean-up was minimal. This salad has simple, and few, ingredients but it's quite bright, fresh-tasting and satisfying.

For two servings:

• 1/2 cup quinoa
• 6 ounces canned albacore tuna, drained
• 1 cup asparagus, cut into 2-inch lengths
• 1/3 cup chopped red bell pepper
• 1 tablespoon capers, drained and rinsed
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 heaping tablespoon chopped chives

Cook the quinoa in lightly boiling water until translucent, about 10 minutes, add the asparagus and boil for 1-2 minutes more. Drain and set aside.

While the quinoa is cooking, combine the tuna, bell pepper, and capers in a bowl.

In a blender, combine the olive oil, lemon juice, chives and a pinch of kosher salt. Blend until emulsified.

Add the cooked quinoa and asparagus to the bowl with the other ingredients. Pour the vinaigrette over and toss to combine. Season to taste with salt and freshly ground black pepper. Serve warm or chilled.

Asian Pear Slaw

A lot of times I develop recipes based on one ingredient I randomly buy at the store. In the last post, it was golden flax seeds and this time around it was a perfectly round and golden Asian Pear. I walked around the store with the one pear in my basket wondering what to do with it. The flavor is so mild, the texture so crisp that I thought it might make an interesting slaw, enhanced with Asian flavors, of course.

All this slaw takes is a little chopping, a little whisking and it's contrasting colors and flavors are mixed together in no time at all. I was going to make a straight cabbage/pear slaw but really emptied out my pantry and fridge utilizing a lonely serrano pepper, some zippy candied ginger, a handful of peanuts, and a small shallot. I seared a fillet of salmon and served it with this slaw which was a great accompaniment.

It pained me to buy out of season, overpriced mint but I felt like the slaw needed it. Besides, having the mint on hand allowed me to make a much-needed cold-weather mojito. Nothing brightens up an 11 degree day more than a summertime cocktail.

To serve four, as a side-dish:

• 1 slightly underripe Asian Pear, cored and julienned
• 2 1/2 cups shredded cabbage (I used a coleslaw mix containing carrots & cabbage)
• 1 serrano pepper, minced
• 1 tablespoon shallot, finely minced
• 2 tablespoons chopped salted peanuts
• 2 teaspoons candied ginger, finely chopped
• 6 mint leaves, chopped
• 2 tablespoons peanut oil
• 2 teaspoons rice vinegar
• 1 teaspoon lime juice
• 1/2 teaspoon turbinado sugar
• 1 pinch kosher salt

In a large bowl, mix together the pear, cabbage, pepper, shallot, peanuts, ginger and mint. In a small bowl, whisk together the peanut oil, rice vinegar, lime juice sugar and salt. Pour the dressing over the slaw and toss the ingredients so that everything is thoroughly combined. Serve.

Barley Salad with Curried Yogurt Dressing

I think barley might be underrated in my world. Whenever I eat it, I enjoy it immensely but tend to choose quinoa or rice much more often. Barley is super-nutritious and fairly quick-cooking needing only a 20-minute simmer. It also has that satisfying chew to it.

Besides the healthy whole grain of the barley, this salad is chock full of good things. You've got the one-two soy punch of edamame and tofu along with pretty red bits of bell pepper, golden apricots and toasty almonds. The whole thing is cloaked in a creamy curry dressing.

It might just be my personal preference but I think this salad is best when served slightly warm. If all the ingredients are prepped, and all that's left to do is cook the barley, stir it all together and the warmth of the barley will heat everything perfectly.

For 4-6 servings:

• 6 ounces fried or baked tofu, cubed
• 1¼ cups pearled barley, rinsed
• 1 cup cooked, shelled edamame
• 6 dried apricots, chopped
• 1 small red bell pepper, chopped
• 1/2 cup sliced almonds, toasted
• 6 tablespoons plain, Greek-style yogurt
• 3 tablespoons mayonnaise
• 1 teaspoon curry powder
• Juice of half a lemon

Rinse the barley several times in cold water. Place in a saucepan and cover with 3-4 inches of cold water and a large pinch of salt. Bring to a boil over high heat. Reduce to a simmer and cook for about 20 minutes. Taste the barley, it should be soft but still chewy. Drain in a colander and set aside.

In a large bowl, whisk together the yogurt, mayo, curry powder and lemon juice. Add the barley, tofu, edamame, bell pepper, and apricots and stir so that the ingredients are thoroughly coated with the dressing. Season liberally with salt and freshly ground pepper to taste. Stir again, sprinkle with the almonds and serve.

Mediterranean Chop Salad

This past week, the arctic cold has flooded the region so that the temperatures hover at say, -2, all day. -2, without the wind chill mind you. I put on layer upon layer of clothing to take the dogs for a walk as if I am dressing for some sort of North Pole expedition from which I may never return.

Most of the time I crave comfort foods during this frozen insanity but I also feel the need for something healthy, something sunny tasting to remind me of warmer times ahead. I definitely hate picking over winter produce to try and pretend the veggies are something they're not, but this salad makes good use of all that is available, and tasty, right now.

The roasted cherry tomatoes are a key component of this salad so don't just toss them in there unroasted. I like to assemble the salad ahead and then when the tomatoes are ready, add them straight from the oven so that they are warm and soft. Save the remaining tomatoes for a baguette sandwich with some mozzarella and balsamic or throw them into some pasta. Delicious.

For 2 Main Course Salads:

• 1 pint cherry or grape tomatoes
• 1 tablespoon olive oil
• 6 cups Romaine lettuce, torn into bite-sized pieces
• 4 quartered artichoke hearts, chopped
• 1/2 cup garbanzo beans
• 1/3 cup chopped cucumber
• 8 pitted Kalamata olives
• 2 tablespoons crumbled feta
• 2 tablespoons whole wheat pita chips
• Red Wine Vinaigrette*

Heat the oven to 250 degrees. On a baking sheet, combine the tomatoes, olive oil, a pinch of sea salt, a grinding of black pepper, and a sprinkling of sugar. Shake the pan to coat them and place in the oven for 1 hour.

Meanwhile, in a large bowl, combine the lettuce, artichoke hearts, garbanzo beans, cucumber, olives, and feta, tossing to combine. When the tomatoes are done, take them out of the oven and add them to taste to the salad. Add a tablespoon or so of the vinaigrette, lightly toss the salad again and then crumble the pita chips over the top. Serve at once.

*To make the red wine vinaigrette, whisk together 3 tablespoons of olive oil, 1 tablespoon red wine vinegar, a pinch of salt and a pinch of dried oregano. Store the remaining vinaigrette in the refrigerator.

Winter Ambrosia

Happy New Year! One year ago today I started this blog and it has brought me an incredible amount of satisfaction in my life. Thanks to all of you who have become followers, fans on facebook, and who send me such nice comments and emails. Of course, I must also thank my guestbloggers who make my life much easier and who teach me so much.

I know it's officially winter once I bring my first box of clementines home. They have that great seasonal charm that certain fruit has like rhubarb in the springtime and peaches in the summer. Now I know for a lot of people the word "ambrosia" conjures up visions of canned fruit, marshmallows and fluffy clouds of Cool Whip...which may not be a bad thing. This version is definitely a departure and although I missed the marshmallows a little, my ambrosia was just the thing to brighten up my winter morning breakfast.

I served the ambrosia parfait-style layering the fruit with toasted coconut and a spoonful of the creme fraiche which I perked up with a little honey and a pinch of cardamom.

For 6 servings:

4 cups cubed pineapple (about 1 medium)

1/2 cup dried blueberries

4 clementines, peeled and segmented

1/2 cup creme fraiche

1 tablespoon honey

1/4 teaspoon ground cardamom

1 cup unsweetened flaked coconut, toasted

In a large bowl, toss together the pineapple, dried blueberries and clementines. In a small bowl, stir together the creme fraiche, honey and cardamom.

Spoon some fruit into the bottom of a parfait glass, drizzle a couple teaspoons of the creme fraiche dressing over it, sprinkle some coconut over it, and then repeat the layer one more time. Repeat with the remaining ingredients and serve immediately.

Date, Orange and Fennel Salad

Every year as December approaches, I tell myself not to overindulge in holiday merriment. I perpetually fail at this and wind up on a sweets-free January detox which is mostly miserable. This year I am trying to make a go of eating as healthy as can be expected during the holidays. Each day I try to load up on fruits, vegetables and have had good success at whipping up interesting and good-for-me meals like this salad.

I made this for lunch the other day after buying some dates on a whim. I really love the contrasting and complimentary flavors. The citrus bite of the oranges, the mellow sweetness of the dates, the sharp crunch of the fennel and the toastiness of the hazelnuts makes for a delicious combination - both unique and healthy.

I wasn't sure at first how to dress this salad but ultimately decided to keep it simple and light. A small drizzle of walnut oil along with a fresh squeeze of lemon juice and the barest sprinkling of sea salt was just what it needed.

For one serving:

• 1 orange
• 2-3 dates, pitted and sliced into thin strips
• 6 slices of shaved fennel
• 8 hazelnuts
• 2 large leaves of butter lettuce
• Walnut oil
• Lemon
• Sea salt

In a small skillet, toast the hazelnuts until browned and fragrant. Set aside until cool enough to handle. Place the hazelnuts in a towel and rub them together to remove the skins. Coarsely chop the nuts.

Cut off both ends of the orange and then slice off the peel and pith. With a sharp paring knife, cut out the orange segments from the membranes.

Toss the lettuce, hazelnuts, orange segments, fennel and dates in a bowl. Drizzle a little walnut oil and lemon juice over the salad. Sprinkle lightly with sea salt and serve immediately.

Pomegranate Citrus Salad

I so look forward to autumn foods like pumpkin, cranberries, Brussels sprouts and pomegranates. I never tire of these flavors. Pomegranates in particular remind me somehow of the holidays and I think the jewel-like seeds add festive sparkle to a dish.

When good ingredients are on hand, sometimes simplicity is best. This composed salad is one of my go-to brunch dishes. The bracing citrus slices are sweetened and enhanced by the honey and orange liqueur "dressing" while the fresh mint not only contributes contrasting color but a freshness as well. The pretty pomegranate seeds are tart, juicy and a little crunchy.

A very sharp knife is essential here otherwise the citrus slices will get mangled. It comes together in no time and can even be made ahead a few hours and refrigerated. Pour the honey mixture over the dish right before serving it.

For 4 servings:

• 2 oranges
• 1 ruby red grapefruit
• 1/4 cup pomegranate seeds
• 1 tablespoon honey
• 1 teaspoon Cointreau
• 3-4 mint leaves, thinly sliced

Cut each end off the oranges and grapefruit and then cut the peel and pith off the sides so only the fruit remains. Slice the citrus into 1/4-inch slices. Arrange the slices on a serving platter. Scatter the pomegranate seeds over the citrus.

In a small bowl, stir together the honey and Cointreau. Drizzle it over the fruit. Sprinkle the mint over the top and serve.

Roasted Cauliflower & Orzo Salad

This started as a clean-out-the-fridge meal that turned into something amazing. Sometimes, happy accidents occur in the kitchen and this is one of them. The funny part is, I had to go out and re-buy the ingredients I was trying to use up in the first place in order to make this again and fine tune it for this post.

I used my favorite Raisin Fennel Bread for this recipe and it worked out splendidly. Any sort of crusty baguette will suffice, although the raisins really added something so throw in a handful if using a different type of bread.

I loved all the components of this dish: the caramelized cauliflower, the toasty croutons, the almost creamy spinach-flecked orzo and the astringency of the balsamic vinegar. However, I urge you to give plain old cauliflower this high-heat roasting treatment all on its own. It makes for an excellent side dish.

For 2-3 servings:

• 3 cups cauliflower florets
• 4 tablespoons olive oil, divided
• 1/4 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• 2 cups cubed crusty bread such as the Raisin Fennel Bread
• 1 cup orzo
• 3/4 cup frozen, chopped spinach, thawed
• 2 tablespoons grated Parmesan cheese
• 2-3 teaspoons balsamic vinegar

Heat the oven to 400 degrees. On a rimmed baking sheet, combine the cauliflower, 2 tablespoons of olive oil, red pepper flakes, and a generous pinch of salt and freshly ground black pepper. Toss to coat. Place the pan in the oven and roast for 15 minutes, stirring the cauliflower once. Add the bread cubes to the cauliflower and toss with a spatula to coat. Return the pan to the oven and roast for 5-10 minutes more until the cauliflower is browned and the bread cubes are golden and toasty.

Meanwhile, cook the orzo according to the package directions. During the last 2 minutes of cooking, add the spinach. Drain and return to the pot over low heat. Stir in the remaining 2 tablespoons of olive oil, the Parmesan cheese and salt to taste.

Pour the orzo onto a plate and spoon the cauliflower mixture over it. Drizzle with the balsamic and serve immediately.

Broccoli, Apple and Curried Sunflower Salad with Buttermilk Dressing

Although saying farewell to summer can be difficult, my love for apples eases the seasonal shift. I love apples more than any other fruit but my passion for Honeycrisp Apples specifically is strong. I think Honeycrisps do particularly well in salads for they don't brown quickly and their crunchiness adds substantial texture.

I whipped this salad up on a whim and sometimes, things just turn out right. I'm mainly pleased with these curried sunflower seeds I made for I love the faintly exotic taste curry powder imparts to any dish. I can tell you that I ate quite a few of these seeds before they even made it into the salad.

The dressing is an old favorite of mine that I originally discovered in the Joy of Cooking. I have tweaked it a bit over the years to suit my tastes and I think it really works as an all-purpose tangy, creamy dressing.

To serve 4-6:

• 1 small head romaine
• 1 small head broccoli, trimmed into small florets
• 1 honeycrisp apple, diced small
• A handful of dried currants
• Curried Sunflower Seeds*
• Buttermilk Dressing*

Bring a pot of water to a boil and add the broccoli florets. Blanch for 1 minute and transfer to an icewater bath. Once cool, drain thoroughly in a colander.

Tear the romaine into pieces and place into a large bowl. Add the apple, broccoli, and the currants and sunflower seeds to taste. Toss thoroughly. Drizzle the dressing over the top and toss again. Serve immediately.

*Curried Sunflower Seeds:

• 1/2 cup raw sunflower seeds
• 2 tablespoons sugar
• 1/2 teaspoon sweet curry powder
• 1/4 teaspoon kosher salt

In a small bowl, sit together the sugar, curry powder and salt. Set a non-stick skillet over medium-high heat. Add the sunflower seeds and the sugar mixture. Stirring constantly, allow the seeds to be thoroughly coated in the caramelizing sugar, about 2 minutes. Take off the heat and spread the seeds out on a piece of wax paper to cool.

*Buttermilk Dressing:

• 3 tablespoons white wine vinegar
• 3 tablespoons sour cream
• 3 tablespoons buttermilk
• 1 tablespoon honey
• 1/2 a small shallot, roughly chopped
• 1/4 cup olive oil
• Salt and pepper to taste

Put all the ingredients in a blender and thoroughly blend until emulsified and smooth. Refrigerate until ready to use.

Vegetable Slaw with Creamy Cashew Dressing

This slaw was going to start out as something totally different--an all kale slaw. I have had kale on the brain you see, because each time I look out my kitchen window I see my kale plants looking back at me. I received my latest issue of Martha Stewart Living which had a recipe for Kale Slaw in it. I loved the idea of using up so much of it. I was a bit worried at the idea of shoving mouthfuls of raw kale in my mouth so I asked The Chef what he thought. He raised an eyebrow and said, yeah, I don't know about that.

So! With that, I took the concept behind Matha's Kale Slaw and morped it into a more traditional cabbage slaw, adding blanched chopped kale, faintly spicy peppers, zippy garden carrots and a very delicious cashew dressing. For good measure, I garnished the slaw with some quick candied cashews.

To serve 6-8 as a side dish:

• 1 small head green cabbage, cored and sliced into thin ribbons
• 7-8 large leaves kale, center ribs discarded
• 2 medium carrots, peeled and thinly sliced
• 2 red jalapenos, seeded and minced
• 1/2 cup canola oil
• 1/3 cup cider vinegar
• 1/3 cup salted cashews
• 1/4 cup heavy cream
• 2 tablespoons packed brown sugar
• 1 teaspoon kosher salt
• 1 cup candied cashews*

Place the cabbage in a large bowl along with the carrots and jalapenos.

Fill a bowl with ice and water and set aside. Bring a pot of water to a boil, add the kale, and blanch for one minute. Transfer the kale to the ice water to cool. Squeeze dry, chop, and add to the bowl of cabbage. Mix the ingredients together thoroughly.

In a blender add the oil, vinegar, salted cashews, heavy cream, brown sugar and salt. Blend until emulsified and smooth.

*To make the candied cashews, heat a skillet to medium-high and add 2 tablespoons of white sugar and 1 cup of salted cashews. Stir constantly until the sugar melts and the cashews turn golden. Be careful as the cashews will go from golden to burnt in the blink of an eye. Spread the cashews out on a sheet of wax paper to cool.

Before serving, pour the dressing over the slaw and mix thoroughly, adding more dressing if desired (I usually end up using all of it). Sprinkle the candied cashews over the top and serve.