Orzo Salad – makes enough to feed a crowd

This orzo salad makes enough to feed a crowd and is perfect for entertaining because it can be made ahead and served at room temperature. For a more substantial meal, add some chopped grilled chicken breasts. I’ve come to love orzo because it cooks so much faster than rice and has a softer, creamier texture.

I don’t know about you, but I’m always a bit stymied when asked to bring a dish to a party. My criteria when choosing a party recipe is that 1) it must be pretty and 2) it must taste as good as it looks. This is especially essential if it’s going to sit on a buffet table with other dishes.

This salad fits the bill on both. There is a lot of color and flavors going on in this dish – smoky grilled red, orange and yellow roasted bell peppers with a little char, green English peas, crunchy grilled red onion, bright green fresh herbs from the garden and juicy ripe red tomatoes combined with al dente orzo and dressed with a lively mustard vinaigrette.

If you like dishes that can be made ahead, this salad is even more delicious the next day after the flavors have had time to blend together. I would advise that if you do make it ahead, add the fresh herbs at the last minute to retain their color and freshness.

We took this salad to a get-together over the 4th of July weekend and it was a real hit. It tastes as good as it looks and is also very pretty on a buffet table. I recommend taking a copy or two of the recipe with you because you’re bound to be asked for the recipe.

Orzo Salad
Adapted from Williams-Sonoma On the Grill, by Willie Cooper, serves 8 to 10
Printable Recipe

16 ounces (1 lb) dried orzo pasta
Kosher salt, to taste
1 cup fresh or frozen English peas
2 tablespoons olive oil
1 each red and white onion, cut into slices 1/2 inch thick
1 each red, orange and yellow bell pepper
1 cup of fresh basil, cut into a chiffonade, or minced fresh flat-leaf parsley, or a combination of both
12 small heirloom tomatoes, about 3 lb. total, cored and quartered or 15 or so grape tomatoes cut in half
Vinaigrette recipe below
Fresh basil leaves for garnish

Bring a large pot three-fourths full of salted water to a boil over high heat. Have a bowl of ice water ready. Add the orzo to the boiling water, stirring with a large spoon to prevent sticking. Return the water to a boil and cook the orzo until al dente (tender but firm to the bite), 10 to 12 minutes, adding the green peas during the last minute of cooking. You don’t want to overcook the peas. Drain in a colander. Pour the orzo and peas into the ice water and drain again. Transfer to a salad bowl. Drizzle with 2 tablespoons olive oil and stir to coat. Cover and refrigerate.

In the meantime, make the vinaigrette, recipe below. Combine the olive oil and grapeseed oil in a glass measuring cup. Whisk together the vinegar and mustard in a non-aluminum bowl. Add the oils in a slow steady stream, whisking constantly. Season with salt and pepper and set aside.

Prepare a hot fire in a grill. Brush and oil the grill grate and a vegetable-grilling basket. Brush the onions and bell peppers with olive oil. Arrange the onions in the grilling basket and place directly over high heat. Grill, turning once, until the onions are nicely charred on both sides, 8 to 10 minutes per side. Transfer to a plate. Grill the bell peppers directly over high heat, turning occasionally, until nicely charred on all sides. Transfer to a bowl, cover and let steam for 10 minutes. When the peppers are cool enough to handle, using your fingers, a paring knife or a fork, peel them and discard the skins. Seed and dice the peppers.

Remove the orzo and peas from the refrigerator and add the vinaigrette, peppers, onions, basil or parsley and chopped grilled chicken (if using) to the bowl and toss to coat. Add the tomatoes, then taste and adjust the seasonings with salt and pepper. (I also added a couple of tablespoons of vinegar.) Can be served cold or at room temperature. Serves 8 to 10.

Vinaigrette:

1/4 cup extra-virgin olive oil, plus more for brushing
1/2 cup grapeseed oil or other neutral tasting oil
2 tablespoon red wine vinegar, plus more as needed
1 tablespoon good Dijon mustard
Freshly ground black pepper, to taste

For a more substantial salad or with leftovers the next day, add some chopped grilled chicken breasts. As long as you have the grill on, throw some boneless chicken breasts on to add now or later.

For better viewing, click photos to enlarge. 

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Foodie Friday at Simple Recipes.    

Have a great weekend everyone.

Baby Greens with Fresh Cherries, Gorgonzola Cheese, & Chicken with Raspberry Vinaigrette to celebrate Fresh Cherries

It’s cherry time and I have a new recipe to add to my repertoire of cherry dishes – a main course salad of baby greens with fresh cherries, crumbled creamy gorgonzola cheese and grilled chicken, dressed with a raspberry walnut vinaigrette. Of course you could always exclude the chicken and make this a side salad to Ina’s roasted lemon chicken with homemade croutons, link to post & recipe here, which is what we are serving tonight for dinner guests.

The inspiration for this salad came from Better Homes and Garden’s Skinny One Dishes. They suggested bottled raspberry vinaigrette, which you know isn’t going to happen in this kitchen. I always make my own vinaigrettes and why not - it’s so easy to make your own and they come together in a matter of minutes. I’ve had luck finding raspberry vinegar at Italian markets and Amazon has a nice selection on line, link here.

The most daunting task with cherries is pitting them and I have a solution there too. A cherry pitter is one of my favorite kitchen gadgets and it also does a great job of pitting olives too. For years I had an old handheld pitter and after a while, my hand would start to hurt. Enter a gift from my brother-in-law – a brand new pitter that pits four cherries at a time with a swift one hand motion. It’s available at Sur la Table and happens to be on sale, link here. If you pit olives or cherries often, you owe it to yourself to have a pitter and I’m not a gadget person.

One quick tip about pitting and slicing cherries, especially light colored ones such as Rainier – don’t do it too far in advance or the edges of the cherries turn dark. I learned this from experience and I won’t make that mistake again.

Baby Greens with Fresh Cherries, Gorgonzola Cheese, & Chicken with Raspberry Vinaigrette
My Carolina Kitchen, Sam Hoffer – serves 4
Printable Recipe

4 cups baby greens
¾ cup fresh pitted and halved dark sweet fresh cherries
1 pound grilled or roasted chicken breasts, cut in half-strips, optional if you wish to make this a side salad
Maldon sea salt or other good quality sea salt, to taste
Freshly ground black pepper, to taste
¼ cup crumbled gorgonzola or blue cheese, or more to taste
Raspberry vinaigrette, recipe below

Combine baby greens, cherries, and chicken in a large salad bowl and toss well. Drizzle with the raspberry vinaigrette, then season with sea salt and freshly ground black pepper. Taste the salad and correct seasonings if necessary. Serve on individual plates or in shallow bowls, garnish with the crumbled cheese, and serve right away.

Cook’s note: If you are working with light colored cherries such as Rainier, pit and slice them at the last minute, otherwise they may darken around the edges.

Raspberry Vinaigrette
My Carolina Kitchen, Sam Hoffer – serves 4
Printable Recipe

4 tablespoons raspberry vinegar
4 tablespoons walnut oil or extra-virgin olive oil
Pinch of sea salt
Freshly ground black pepper to taste
2 teaspoons crème fraîche or good quality sour cream

Combine ingredients in a small jar with a tight fitting lid and shake well. Use right away or make ahead and store in the refrigerator for several days.

From the archives, here are three more of my favorite cherry recipes, just in time for cherry season.

Spicy fresh cherry salsa with peaches, served with sliced pork tenderloin, link to post and recipe here.

Boozy cherries with lavender, an easy version of Cherries Jubilee, served over toast or vanilla ice cream, link to post and recipe here.

And another salad, this time with Rainier cherries, creamy goat cheese and crunchy pistachios over greens, link to post and recipe here.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Foodie Friday at Simple Recipes.  

Have a great weekend everyone.

Mediterranean Salmon Salad

This Mediterranean salmon salad is an interesting combination of part green salad and part pasta salad, neither of which overwhelm nor dominate the other. Flaking the salmon allows a rather small amount of fish to go a long way in this recipe, which is nice if you consider the price of fresh fish today. Other kinds of seafood such as crabmeat, chopped shrimp, and grouper would work equally well if you wish to stay on the seafood theme. Or I know I would like this salad with chunks of white chicken.

Have you ever forgotten an ingredient in a recipe and found it worked better without it? That’s exactly what happened here. The first time we made this salad I completely forgot to garnish it with the feta cheese. As I downloaded the pictures I noticed something was missing and discovered it was the cheese. A few days later we made the salad again and to our surprise, we thought the cheese dominated the salad and was better without it. Mistakes sometimes work out for the best and it’s your choice as to whether to include the feta or not.

Salmon is on the menu frequently at our house so instead of cooking the salmon especially for this salad, we used left-over broiled salmon. In the instructions below I’ve included my tried and true method of how to broil salmon that works perfectly every time. Using left-over salmon works great and it makes putting together the recipe go even faster, but just be sure to let the salmon come to room temperature. Don’t be tempted to leave out the red bell pepper. It gives the salad a nice crunch. As summer approaches, this salad is perfect for a main course lunch or a light dinner.

Mediterranean Salmon Salad
Adapted from My Recipes, serves 4
Printable Recipe

2 (6 ounce) salmon fillets, about 1” thick in the middle
Grape seed oil, or other neutral tasting oil
Kosher salt
Freshly ground black pepper
¼ teaspoon dried oregano
½ cup uncooked orzo
2 cups torn baby greens or baby spinach leaves
½ cup chopped red bell pepper
¼ cup chopped scallions
6 kalamata olives, pitted and chopped
3 tablespoons freshly squeezed lemon juice
2 tablespoons crumbled feta cheese, optional – I did not use the cheese

Place salmon on a plate, rub with oil, then season with salt, oregano & freshly ground black pepper and allow to sit at room temperature for 10 to 20 minutes.

Cook the orzo according to package instructions, omitting the fat if you wish. Drain, rinse and set aside covered while salmon cooks. In the meantime, preheat the broiler.

Arrange the salmon, skin side down, on an unheated sheet pan lined with heavy duty foil for easy clean-up. Place the salmon under the broiler about six to seven inches from the source of heat. Broil 8 to 10 minutes or just until the pieces are cooked through. It is not necessary to turn the salmon. If salmon starts to get too crispy on the top, change from broil to bake and bake at 400 degrees until done. Do not overcook or the salmon will be dry. Allow to rest for a few minutes, then flake with two forks, leaving behind the skin to discard.

To assemble the salad, combine the drained orzo, lettuce, flaked salmon and remaining ingredients in a large bowl and toss well. Garnish with crumbled feta cheese if using.

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, and Foodie Friday at Simple Recipes.  

Have a great weekend everyone.

Spicy Roasted Butternut Squash, Feta, and Olive Salad

This is a nice spicy fall salad, filled with the flavors of the Mediterranean. The briny kalamata olives and feta cheese pair well with the spicy warm roasted butternut squash that’s been seasoned with touches of cumin and cayenne pepper and dressed with a red wine and shallot vinaigrette. We found this to be a lovely fall vegetarian lunch or a fine accompaniment to a roasted chicken or pork loin.

I don’t know about you, but I dread dealing with hard winter vegetables such as butternut squash or pumpkin. They’re difficult to cut and a challenge to peel. So I asked the green grocer to cut the butternut squash in half, which prevented me from having to enlist my husband and his trusty long French chef’s knife. Then I relied on a wide peeler to remove the skin. Believe me, a regular thin vegetable peeler would take forever and frustrate you at the same time. The wide peeler, example here from Williams Sonoma, is your best friend when it comes to peeling big hard vegetables. Roasting is definitely the way to cook butternut squash. As you can see in this photo, the high temperature gives it a nice caramelization.

Make sure to find a nice creamy feta cheese that comes in brine (heavily salted water). The dry crumbly feta just won’t get the job done here. It might look okay, but it lacks the taste and texture of the brined cheese.

We learned something the other day about olives. At an Italian market we overheard a customer order a scoop of kalamata olives with pits and Meakin asked him why, since it’s so much more convenient to buy them already pitted. He explained that the olives have more flavor with the pits, because when the pits are removed, the olive is more exposed to the brine and that affects the flavor. Interesting. I was giving up flavor for a short-cut.

Speaking of olives, Bill Granger, whose recipe I’ve adapted here, says if you find store-bought olives a bit too salty for your taste, soak them in water for an hour or two and then drain. If you want marinated olives, pour a little good extra virgin olive oil over them and add green peppercorns, garlic cloves, or other seasonings that suit your taste.

The original recipe calls for pumpkin, so feel free to substitute it or sweet potatoes for the butternut squash. Next time I would cut the olives in half lengthwise to make the olives go further in the dish. This warm and spicy salad is a definite have-again.

Spicy Roasted Butternut Squash, Feta, and Olive Salad
Adapted from Bill’s Food by Bill Granger – serves 4

3 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon cayenne pepper
Sea salt
Freshly ground black pepper
1 lb, 12 ounces butternut squash, cut into ¾” cubes
3 ½ ounces baby spinach leaves
5 ½ ounces feta cheese in brine, drained and crumbled
20 Kalamata olives, pitted (sliced in half if desired)

Vinaigrette
1 tablespoon red wine vinegar
4 tablespoons extra virgin olive oil
1 shallot, finely sliced or chopped

Preheat the oven to 425 degrees F. Measure the olive oil, cumin, cayenne pepper, salt and pepper into a small jar with a tight fitting lid and shake well to combine. Place the squash on a roasting pan large enough to hold the cubes without crowding. Pour the spices over the squash and with your hands, stir the cubes to combine with the spice mix.  Bake for 30 minutes, or until the squash is tender and slightly caramelized. Set aside to cool very slightly, yet still warm, while you assemble the vinaigrette and the salad.

Combine the ingredients for the vinaigrette in a small jar with a tight fitting lid and shake well to combine.

Divide the spinach leaves among four serving plates and scatter warm squash, feta and olives over the top. Drizzle each salad with the red wine shallot vinaigrette. Serve right away.

Printable recipe

This will be shared with Foodie Friday at Rattlebridge Farm, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, and Seasonal Sunday at the Tablescaper.

Have a great weekend everyone.

Spicy Black Bean, Corn and Shrimp Salad – a simple supper, ready in under 30 minutes

The spicy black bean salad with the corn & tomatoes, the base of this dish, is one of my all time favorite beans salads. Not only is it colorful and full of flavor, the recipe can easily be doubled or tripled. It’s bursting with summer flavors and is great for a covered dish affair. People ooh & ah over it at a party and always want the recipe.

When I saw a very similar bean salad on the internet that was garnished with shrimp and served over a bed of chopped romaine lettuce with crunchy tortilla chips on the side, it inspired me to try my version of the bean salad in the recipe. By the way, the salad that inspired this used an avocado. My recipe does not normally include an avocado. If you are taking the salad to a party where it will sit out for a while, I would omit the avocado as it might turn brown.

The recipe calls for cooked shrimp. We seasoned our peeled shrimp with Hungarian paprika, sea salt and freshly ground black pepper and sautéed them in a tiny bit of olive oil. Grilling the shrimp would also be very nice. Ina Garten has a super easy recipe for shrimp that I’ve used many times. She seasons the shrimp, then roasts them in a preheated 400 degree F oven on a sheet pan for about 8 to 10 minutes and they turn out perfectly every time. So you have lots of choices on the shrimp.

I find that cutting corn off of the cob to be messy. Invariably a few of the kernels fly across the counter or end up on the floor. Some recipes tell you cut the corn into a bowl, but that can be tricky with the knife and worse yet, damage your knife blade. So I’ve been cutting the corn directly onto a paper plate and found that not only did it not damage the knife blade, but most of the kernels actually stayed on the plate for a change. Give it a try the next time you need to cut corn off of the cob and see how it works for you.

Spicy Black Bean, Corn and Shrimp Salad
Inspired by All You, serves 4

2 ears of freshly cooked yellow corn
1 (15 oz) can black beans, drained & rinsed
½ cup chopped fresh cilantro (or fresh basil if you don’t like cilantro)
3 tablespoons fresh lime juice
3 tablespoons canola oil, or other neutral tasting oil
1 ½ teaspoons ground cumin
2 tablespoons minced red onion
2 tablespoons chopped scallions, including some green tops
½ cup chopped tomatoes, well drained, grape tomatoes cut in half are nice
1 avocado, preferably Hass, peeled, pitted and cut into ½” dice (optional)
Kosher salt and lots of freshly ground black pepper
¾ pound cooked, peeled shrimp, cooled, either left whole or cut into chunks
4 cups chopped romaine lettuce
Tortilla chips for garnish, either purchased or homemade

Cut kernels off ears of corn and add to a large bowl, along with the beans, cilantro, lime juice, oil, cumin, red onion, scallions, tomatoes, and avocado if using.  Season the mixture with salt and plenty of freshly ground black pepper to taste. If preparing in advance, add the avocado & tomatoes at the last minute. Arrange lettuce on a serving plate, spoon bean salad on top, garnish with the shrimp, and serve with tortilla chips.

Printable recipe

This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, and Seasonal Sunday at the Tablescaper.

Have a great weekend everyone.

Celebrating Local Strawberry Season with a Strawberry Salad with Grilled Chicken, Peas, Cucumbers and Gorgonzola

Local strawberries are in season at our markets and what better way to celebrate strawberry season than to make a salad.

But this is not just any salad. This salad is filled with even more spring and summer flavors – baby English peas, and cucumber and snow peas to add some crunch. Top with crumbled rich and delicious gorgonzola and dressed with a fresh basil vinaigrette, you have spring & summer rolled into one on a plate.

I added grilled chicken to make this a main course, but crumbled smoked bacon as the original recipe called for, would also be delicious.

Strawberry Salad with Grilled Chicken and Peas
Adapted from Southern Living – serves 6

1 pound boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 ½ cups trimmed fresh snow peas or sugar snap peas (about 5 oz)
¾ cup frozen baby English peas
1 package baby arugula (4 oz)
2 cups sliced fresh strawberries
1 cup seeded and chopped English cucumber
4 ounces gorgonzola or blue cheese, crumbled
Basil vinaigrette (recipe follows)

Preheat the grill for high heat. Lightly oil the grill grates. Season chicken with salt & freshly ground black pepper and cook 8 minutes approximately on each side, or until juices run clear. Remove from heat and allow to cool. When ready to serve the salad, cut chicken in small chunks.

Arrange snow peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Cut peas in half horizontally.

Place frozen baby English peas in a colander and pour boiling water over the peas to blanch. When peas turn bright green, plunge into ice water to stop the cooking process. Drain when ready to assemble salad.

Toss together arugula and next 4 ingredients, add drained snow peas and drained English peas, and the chunks of chicken. Toss again with the sweet basil vinaigrette. Serve on a large platter or individual plates.

Printable recipe including sweet basil vinaigrette

Sweet Basil Vinaigrette
From Southern Living – serves 6

1/3 cup red wine vinegar
2 shallots, chopped
3 tablespoons sugar
3 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
¾ cup canola oil, or half canola and half extra-virgin olive oil

Process first 8 ingredients in a blender until smooth. With blender running, add canola oil in a slow, steady stream, processing until smooth.

This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Seasonal Sunday at the Tablescaper, and On the Menu Monday at Stone Gable.

Have a great weekend everyone.

If you’re in the States, Happy Memorial Day weekend.

Steak Salad with Spinach, Blueberries, & Toasted Pecans plus a Review of Wine Glasses from Wine Enthusiast

Combine steak, blueberries, feta cheese and toasted pecans in this simple salad and you have a healthy and satisfying supper.

There’s lots of room for substitutions in this recipe. For instance I used toasted pecans, but the original recipe called for walnuts. I think blue cheese or gorgonzola would be fabulous in place of the mild feta. Blue cheese would look pretty using raspberries for the blueberries. Strawberries and spinach always pair well, or you could use peppery arugula or baby greens for the spinach. If you’re not a meat lover, grilled chicken would be fine in place of the steak.

For a reason that I cannot explain, the only place other than on line that I can find raspberry vinegar is in Italian markets. Maybe someone who knows more about Italian food than we do could explain it. (By the way, if you can't find raspberry vinegar, fig vinegar is excellent in this recipe.)  To make a raspberry vinaigrette, combine 2 tablespoons raspberry vinegar with 2 tablespoons olive oil, a bit of honey and a dash of dry vermouth, a scant teaspoon crème fraiche or sour cream, and some sea salt and freshly ground black pepper in a jar with a tight fitting lid and shake well. Raspberry vinaigrette is also excellent with a tossed salad of baby greens and broiled or grilled salmon.

This salad can easily be put together in under 30 minutes if you’re looking for something quick when you’re pressed for time. With only 392 calories and 11 grams of carbohydrates, this could almost be called a slim dinner, especially for those such as ourselves who are watching our carbs and calories.

Steak Salad with Spinach, Blueberries & Toasted Pecans 
Adapted from Eating Well – serves 4

1 cup fresh blueberries, divided
½ cup chopped toasted pecans or walnuts
3 tablespoons raspberry vinegar or other fruity vinegar such as fig vinegar
1 tablespoon minced shallot
1 teaspoon sugar
3 tablespoons walnut oil, or hazelnut oil
1 pound of steak, I used a NY strip
Kosher salt
Freshly ground black pepper
8 cups fresh baby spinach
¼ cup crumbled feta cheese

Preheat grill to medium. In a food processor, pulse ¼ cup blueberries, ¼ cup nuts, vinegar, shallot, sugar and a pinch of kosher salt to form a chunky paste. With the motor running, add the oil until incorporated. Transfer the dressing to a large bowl and set aside.

Sprinkle steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Let rest on a plate for 5 minutes before slicing.

Add spinach to the bowl with the dressing and toss to coat. Taste for seasonings and add more salt and pepper if desired. Divide the salad among 4 plates. Thinly slice the steak crosswise. Top the spinach with the steak, feta cheese and remaining blueberries and walnuts. Perfect with a glass of red wine.

Printable recipe

Speaking of wine, several weeks ago Wine Enthusiast asked if I would like to try a set of their wine glasses for review. How could I turn down an offer to try wine glasses? Of course I couldn’t. Here are the red wine glasses they sent me – their Fusion Whirl Pinot Noir.

The first thing I was attracted to was their shape. They aren’t too tall and I found the bowl very stylish and at the same time it allowed the wine to be swirled without spilling. The stem is narrow and feels very comfortable and nice in your hand. I used them at a dinner party the other night and received compliments on the glasses from my guests. Two other good things I like are that they are break resistant and can go in the dishwasher. I can say with enthusiasm that I highly recommend them. Thank you Wine Enthusiast. You definitely have won me over as a new customer. So the next time you need new wine glasses, give Wine Enthusiast a try. You will not be disappointed.

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This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Foodtastic Friday at Not Your Ordinary Recipes, Seasonal Sunday at the Tablescaper, and On the Menu Monday at Stone Gable.

Have a great weekend everyone.

Winter Salad with Roasted Squash, Potatoes, & Pomegranate Seeds over Arugula

Summer is not the only time to enjoy salads. Take for instance this winter salad with roasted squash and potatoes, garnished with feta cheese and pomegranate seeds. I think it looks very “holiday-ish” – the feta cheese resembling fallen snow, the pomegranate seeds bright red jewels, the roasted squash and potatoes golden gifts, and the arugula green tree branches.

You might recognize this salad. It’s all over Pinterest, although that’s not where I originally saw it. I first discovered it on Eat Boutique, a fantastic blog and an inspiration of diverse food ideas. Eat Boutique showed some of their favorite cold weather salads and this was one of them. The salad came from The Year in Food where they adapted it from Bi-Rite Market’s Eat Good Food. Pop over and see their incredible photos of the salad here and you’ll know why everyone loved it on Pinterest. They used delicata squash, which I could not find, so I substituted acorn squash.

It is a superb salad in every respect. First, it’s pretty. But more importantly, it is full of flavor. I had never eaten pomegranate seeds. Frankly they looked like too much work to me, opening the pomegranate, getting the juices all over me and making a mess in the process. But I happened upon a jar of pomegranate seeds at Walmart of all places and was very pleased.  The pomegranate seeds make this salad. They have a fruity crunch that I had not imagined. I thought the saltiness in the feta and the rich peppery taste of in the arugula were a nice contrast to the slight sweetness of the squash and crispy roasted potatoes always make anything better. This is one of the best winter salads I’ve ever eaten. Highly, highly recommended.

So on the day when you’ve had your fill of Christmas cookies or office parties, treat yourself to a nice healthy winter salad. This would also make a great meatless Monday dish.

Winter Salad with Roasted Squash, Potatoes, & Pomegranate Seeds
Adapted slightly From The Year in Food – serves 4 to 6

1.5 pounds small to medium potatoes (the recipe calls for fingerlings)
1/3 cup olive oil
2 medium acorn squash, or delicata squash if you can find it
8 ounces baby arugula, also known as rocket or roquette
Seeds from one pomegranate, about 1 cup
1 cup crumbled feta or top quality Parmesan cheese
Sea salt and freshly ground black pepper

Vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons minced shallots
2 tablespoons freshly squeezed lemon juice
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Sea salt and freshly ground black pepper

Preheat oven to 425 degrees. Slice potatoes lengthwise in halves or quarters depending on size. Arrange on a rimmed baking sheet, and drizzle 1 tablespoon of olive oil and sprinkle with some salt. Toss to coat. Roast until tender and browned, about 20-25 minutes, turning once.

While the potatoes roast, prepare the squash. Peel the squash, then slice in half lengthwise, and remove seeds and membrane. Slice into thin half moons, 1/8-1/4 inch thick. Arrange on another rimmed baking sheet (you may need two baking sheets for the squash), drizzle with one tablespoon olive oil, sprinkle with salt, and toss to coat.

Remove potatoes from the oven and set aside. Add the squash to the oven, sprinkle with some salt, and roast until tender and just beginning to brown, about 20 minutes. Remove from oven and set aside to cool.

Prepare the vinaigrette. In a small jar with a tight fitting lid, add all of the ingredients and shake to combine.

In a large salad bowl, combine the squash and the potatoes. Drizzle with about half the vinaigrette. Toss to combine. Add the arugula, half the pomegranate seeds and half of the cheese. Sprinkle with salt and freshly ground black pepper and gently toss. Add more vinaigrette if needed. (I did not use all of it.) Top with the remaining cheese and pomegranate seeds. Serve.

Printable recipe

This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Foodtastic Friday at Not Your Ordinary Recipes, and On the Menu Monday at Stone Gable.

Have a great weekend everyone.

Herbed Shrimp and White Beans with Arugula – dinner in 30 minutes

This herbed shrimp and white beans dish with arugula can be on your dinner table in less than 30 minutes and even less if you ask your fish monger to peel the shrimp for you.

The month of October has been extremely busy for us. We’ve taken two driving trips, one to see old friends in Alabama one weekend and another long weekend in Arkansas for my high school class reunion. To use a southern expression, “we’re pooped.” When it gets too cold in the mountains to wear flip-flops and deck shoes and we have to get our socks out, it’s time to go south. Very soon we’ll be heading south for the winter, entailing another long and tiring trip on the road.

This is exactly the kind of meal we like to prepare when we’ve returned home from our travels. Quick, easy, and light. If you have a well stocked pantry and an herb garden, there’s not even much shopping to do. Pick up some arugula, maybe watercress or use all arugula, a few cherry tomatoes and a pound of shrimp at the store and you’re good to go. If they are available, buy wild caught shrimp. They are sooo much tastier and fresher than the farm raised ones.

I’ll be taking a mini break, so if you don’t see me around for a week or two, don’t be concerned. I’ll be busy settling in for the winter down south and shall return soon.

For my friends who are suffering from the effects of Hurricane Sandy, you’ve been in my thoughts and prayers and will continue to be. The eye of Sandy passed over our old homes in the Bahamas last weekend before setting her sights on the northeast. Living in the islands for years, we know what hurricanes and long power outages feel like. It wasn’t easy being without power for thirty seven days after Hurricane Floyd. But we kept busy rebuilding our dock that was totally destroyed. I hope you recover quickly and your life is back to normal very, very soon, and that you can keep your sanity through it all.

Herbed Shrimp and White Beans with Arugula 
Adapted slightly from Cooking Light – serves 4 – a quick & easy recipe

Vinaigrette:
4 teaspoons sherry vinegar
4 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme
2 teaspoons minced fresh garlic
1 teaspoon chopped fresh rosemary
Freshly ground black pepper

2 cups loosely packed arugula
1 cup trimmed watercress (or use all arugula as I did)
1 cup grape tomatoes, halved
¼ cup chopped fresh flat-leaf parsley
1 (15.5-ounce) can Great Northern beans, rinsed and drained well
1 tablespoon honey
1 teaspoon water
24 peeled and deveined medium wild caught shrimp, about 1 pound,
Cooking spray
Kosher salt

Combine vinaigrette ingredients in a small jar with a tight fitting lid and shake well. Place arugula, watercress if using, tomato halves, parsley and beans in a large salad bowl and toss with the vinaigrette.

In a medium bowl combine honey and water and stir with a whisk. Add shrimp to the mixture and toss to coat. Heat a grill pan over medium high heat and coat with cooking spray. Sprinkle shrimp with salt and add to pan. Cook 2 minutes on each side, or until done. Serve with the salad.

Alternately, if you don’t have a grill pan, you can sauté the shrimp in a non-stick pan with a little olive oil, following the cooking directions above.

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This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Foodtastic Friday at Not Your Ordinary Recipes, Seasonal Sunday at the Tablescaper, and On the Menu Monday at Stone Gable.

Have a great weekend everyone. I’ll be back before you know it. 

Green on Green Salad with Charred Corn, Chicken and Homemade Green Goddess Dressing

How often do you hear we should “eat our greens?” One of the simplest ways is to eat more green salads. But I don’t like boring green salads and I suspect neither do you.

I call this salad “green on green,” but I’ve added a handful of charred corn kernels for a pop of color and sliced chicken breasts for protein to make this a main dish salad. You could easily leave the chicken out and use this as a side salad to a whole roasted chicken or a grilled steak.

Almost every weekend I roast several chicken breasts and keep them in the refrigerator to use later in the week for sandwiches and salads. The easiest recipe I’ve found for roasting chicken breasts comes from Ina Garten, the Barefoot Contessa, and the chicken always turns out perfect.  Just preheat the oven to 350 degrees F, place the chicken breasts (I use bone-in, skin-on) on a sheet pan (cover with heavy duty foil for easy clean-up if you like), rub the skin with a little olive oil, then season liberally with kosher salt and freshly ground black pepper. Stick the chicken in the oven and let it roast for about 35 to 40 minutes until cooked through and the internal temperature reaches 160 degrees on a meat thermometer, taking care not to overcook it or it will be tough. When the chicken has cooled, wrap breasts individually and store in the refrigerator for use later in salads and sandwiches.

To keep the theme of green on green, this salad is dressed with homemade Green Goddess dressing. Green Goddess dressing was popular in the ‘70’s and was bottled by Seven Seas. For some reason I assumed that Green Goddess was some big secret recipe that Seven Seas had created. Turns out it was concocted in 1923 by the executive chef at the Palace Hotel in San Francisco to pay tribute to actor George Arliss and his smash hit play The Green Goddess. Goes to show you that you shouldn’t assume things.

Green Goddess dressing is a snap to make. Whirl a little yogurt, a dash of vinegar, and a couple of anchovies around in a mini food processor with some fresh herbs straight from your garden and you’ve made your own homemade Green Goddess dressing.

Green on Green Salad with Charred Corn, Chicken, & Homemade Green Goddess Dressing
Adapted from Home by Design – serves 4

1 pound cooked chicken breasts, roasted or grilled
2 ears yellow corn, shucked & silks removed
Olive oil for brushing corn
Kosher or sea salt and freshly ground black pepper
8 cups fresh arugula
½ English cucumber, very thinly sliced
1 medium ripe Hass avocado
Homemade Green Goddess dressing (recipe below)

Heat a grill or grill pan over medium-high heat. Rub the corn with a little olive oil and season with salt and freshly ground black pepper. Grill, rotating occasionally, until the corn is charred on all sides. Remove to a cutting board and when cool enough to handle, cut the kernels off of the cobs.

Divide the arugula among four plates and sprinkle with a little salt & freshly ground black pepper. Top with sliced chicken, some corn, and the sliced cucumbers. Cut the avocado in half lengthwise and remove the pit. With a large spoon, scoop the avocado out of the shell and cut the flesh into thin slices. Place ¼ of the avocado on each salad in a fan shape. Serve with Green Goddess dressing on the side.

Printable recipe

Homemade Green Goddess Dressing
Adapted from Home by Design – serves 4

½ cup Greek yogurt
2 anchovies
¼ cup lightly packed Italian flat-leaf parsley
2 tablespoons roughly chopped chives or the white part of scallions
2 tablespoons roughly chopped fresh basil leaves
2 tablespoons freshly squeezed lemon juice
1 tablespoon Champagne vinegar, or any good white wine vinegar
Kosher salt and freshly ground black pepper

Combine all of the ingredients through the vinegar in the bowl of a mini food processor and blend for several minutes until the dressing is bright green and the herbs are incorporated. Season to taste with salt and freshly ground black pepper. Taste and add more lemon juice if needed. Makes about 2/3 cup.

Printable recipe

Mr. Bunny says, "Don’t forget to eat your greens."

This will be linked to Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Foodtastic Friday at Not Your Ordinary Recipes, Seasonal Sunday at The Tablescaper, Southern Sundays at Slice of Southern, Summer Salad Sunday at Easy Natural Food, Carole's Chatter Food on Friday, and On the Menu Monday at Stone Gable.

Lentil Salad – Delicious and Easy for Busy Days

A lentil salad is one of those year-around meals that I rely on for a delicious dinner  when I’m tired from a busy day and want something substantial but easy to put together without too much fuss. Most lentil salads contain a mirepoix (equal parts chopped onion, celery, and carrot) of aromatics and are tossed with a French vinaigrette. The one I present today is gently warmed lentils, carefully tossed in red wine vinaigrette, then enriched with a garnish of browned, smoky / spicy kielbasa sausage rounds.  To complete the meal, add a simple green salad and pour yourself a glass of red wine.

Lentil salads also make a great vegetarian meal, as shown here tossed with a sherry vinaigrette and garnished with little rounds of goat cheese. Click here for the recipe.

If you can find the tiny French green lentils known as lentilles du Puy, by all means use them. They are from the Auvergne area of France and well worth seeking out. Amazon sells them on line and I find that Fresh Market in the states always has them.

For this recipe today, I used, out of necessity, supermarket brown lentils. I thought I had a package of French lentils on my shelf and when I reached for them, surprise, they weren’t there. I must have used the last one and didn’t make a note to buy more. The salad turned out fine, but I think it is much better with the French lentils. The French variety has more flavor and they don’t tend to turn to mush as the supermarket variety tends to do. You can also see the difference by comparing the picture of the salad garnished with the goat cheese above to the one with the kielbasa, that the French lentils are dark brown and look firmer when cooked compared to the pale color & texture of the cooked supermarket ones. So - do as I say, not as I do. But - if you must use ordinary lentils, check them often while they simmer and take extra special care not to overcook them.

Lentil Salad Garnished with Smoky Kielbasa Slices
Adapted from Gourmet Comfort Food – serves 4 as a main course
Printable Recipe

2 cups lentils, preferably French green lentils (13 oz)
6 cups water
2 Turkish bay leaves
Kosher salt & freshly ground black pepper
1 medium yellow onion, finely chopped
2 carrots, peeled & cut into ¼-inch dice
2 celery ribs, cut into ¼-inch dice
2 tablespoons olive oil
1 tablespoon finely chopped garlic
½ teaspoon dried thyme, crumbled
½ cup finely chopped flat-leaf parsley

Vinaigrette:
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard

Garnish:
1 pound smoked kielbasa, or other smoked sausage, sliced on the diagonal in ¼ inch thick slices (I used turkey kielbasa for less calories & fat)

Bring the lentils, water, and bay leaf to a boil in a 2 to 3 quart heavy saucepan, then reduce the heat and simmer, partially covered, until the lentils are almost tender, about 12 to 15 minutes. Check lentils from time to time to make sure they are not over-cooking.  Stir in 1 teaspoon salt, then simmer lentils, partially covered, until tender but not falling apart, another 3 to 5 minutes.

While the lentils simmer, cook the onion, carrots and celery in 2 tablespoons of olive oil in a 12” heavy non-stick skillet over medium-low heat, stirring, until vegetables are just softened, about 7 to 9 minutes. Add the garlic, dried thyme, and a teaspoon of salt and some freshly ground black pepper, then stir constantly about 1 minute more until garlic and thyme are incorporated into the vegetables, taking care that the garlic does not burn. Cover and set aside.

In a jar with a tight fitting lid, make the vinaigrette by adding the vinegar, mustard, and the olive oil along with a ¼ teaspoon each of salt and freshly ground black pepper, then shake well to emulsify and set aside.

When the lentils are done, drain well and discard the bay leaves. Add drained lentils to the cooked vegetables that were set aside in their skillet, then add the well shaken vinaigrette and the chopped parsley and stir to incorporate. Return the skillet to the heat and cook over low heat, stirring, until just heated through. Taste for seasonings and add salt or pepper if needed. Keep the lentils warm, covered.

For the garnish, brown the kielbasa in a 12-inch non-stick heavy skillet, turning once, about 3 to 4 minutes per side. (You may need to brown the kielbasa in batches.) If your kielbasa is too lean, add a little olive oil to the pan.

Serve the lentils gently warmed, garnished with slices of browned kielbasa. Cooked lentils will keep in the refrigerator for 2 to 3 days. They can be gently reheated in a pan on the stovetop or in a microwave, but take extra care not to overcook them or let them scorch.

Printable recipe

This recipe will be linked to Foodie Friday at Rattlebridge Farms, Foodie Friday at Not Your Ordinary Recipes, Miz Helen’s Country Kitchen Full Plate Thursday, and On the Menu Monday at Stone Gable. Please stop by and join in the fun.

Crunchy Chicken Salad + a tip on how to keep baby lettuce fresh

As much as I love salads, I rarely order them as a main course in a restaurant because frankly, I think I do a better job of making them at home. Also I find that many restaurants use bottled dressings instead of making their own vinaigrette. I have never cared for the taste of bottled dressings no matter whose fancy chef’s name they put on the label.

So when we were in Chattanooga last summer having lunch with Meakin’s son at J. Alexander’s, I spotted a grilled chicken salad on the menu that appealed to me. It said the chicken was tossed with a mixture of baby salad greens, fresh herbs, crunchy cabbage, and topped with crispy tortilla strips. I asked the waitress about the dressing and she said the chef makes his own house balsamic vinaigrette. Sounding better by the minute, I broke my own rule about ordering a salad in a restaurant, then crossed my fingers, and placed my order. After the couple of bites I interrupted their conversation.  “This is fabulous. I would have never thought to add shredded cabbage to a green salad.” You might call this an “ah ha” moment for me in salad making and surprised everyone at the table, including me.

At home I’ve made this salad numerous times with grilled chicken breasts and left-over roasted chicken breasts and both work equally well. What I do have problem with is how to keep organic baby greens fresh in my refrigerator for any length of time. I buy the ones in the clamshell packages and invariably some of the greens get damp and go limp too quickly when stored in the clamshell.

I saw this idea somewhere, but I can’t remember where. It said to repackage the organic greens as soon as you bring them home into two plastic bags and seal the bags with a clip, leaving a lot of air in the bag so the greens can breathe. It works like a charm and I haven’t thrown away any since I started using this idea. If you’ve looked at the price of organic baby greens lately, you’ll appreciate any ideas on how to lengthen their freshness time. If you’ve discovered other methods that work for you, please share it with me. I’m all ears.

This is a simple, unpretentious salad, certainly not gourmet fare. Instead it’s the kind of meal that’s made for lazy summer days such as the 4th of July when you have more on your mind that slaving in the kitchen. When I think of the 4th of July, coleslaw invariably comes to mind. The shredded cabbage in this brings a lovely crunch as well as an element of surprise to a green salad. If you can find a baby greens mix that includes fresh herbs, all the better, or use assorted fresh herbs from your garden such as parsley and dill. Coleslaw mix works well, but shred your cabbage if you like. I make my own balsamic vinaigrette and for crunch I top the salad with purchased Chow Mein noodles in place of the tortilla strips. You could also make your own homemade tortilla strips as Meakin did here for Mexican soup. An Asian vinaigrette with rice vinegar would also be delicious.

Printable recipe

There’s not really a “recipe” for this. For two people I put a good handful or two of organic baby greens with herbs in a large salad bowl along with a big handful of bagged coleslaw mix, chopped roasted chicken breasts, and toss the mixture with a vinaigrette of 1 tablespoon good aged balsamic vinegar mixed with 2 tablespoons extra-virgin olive oil. Season to taste with sea salt and freshly ground black pepper and generously top with Chow Mein noodles. Easily doubled or tripled.

I hope you and your family have a safe and happy 4th of July filled with plenty of good food and sunshine.

One year ago – Firecracker Coleslaw