Author Archives for twistedbasics

About twistedbasics

Welcome! Food is my focus, livelihood, art form and my passion. My wife and I run a 5.5 acre organic vegetable farm. Join me fellow foodie as we explore the changing seasons and the food it brings.

Better Than Bourguignon!

A couple weeks ago Val and I were invited to a birthday celebration of a dear friend. His generous gift to us was to make a Greek Meze that included over 14 different plates, celebrating Greece and the surrounding areas. Being the superb cook that he is, Vitali pulled out all the stops! There was hummus, olives, roasted bell peppers, Greek salad, tzatziki, feta, beet salad, fried halloumi, a Greek soup made with dehydrated yogurt called Tranhanas, Spanakopita, Soutzoukakia (Greek meatballs in tomato sauce), stuffed grape leaves, stuffed bell peppers, and my favorite, Stifado (Greek beef stew).

I must admit that I am extremely fussy about beef in general and do not eat it very often. Many times when I try a beef stew, I’m disappointed by the dry texture of the end result (in my defense I’m that way with anything I find overcooked). I guess I’m a bit of a texture freak. However this stew, this Stifado blew my mind! The meat was extremely tender, the sauce beautifully balanced and flavorful. Although I was already quite full, I managed a second helping and was delighted to bring some leftovers home.

When selecting a chuck roast for this recipe, make sure you select one that is generously marbled. The fat within the meat will help the pieces stay moist. Although Vitali didn’t use a set recipe, the technique is similar to any stew in browning the meat in batches on all sides to seal in the moisture in the meat. The seasoning in this dish is where the magic happens; red wine vinegar, red wine, LOTS of shallots, a couple bay leaves, some Aleppo pepper flakes, ground cumin and a cinnamon stick. Since the sauce is so delicious, simple boiled potatoes are the perfect side, along with plenty of red wine! Don’t forget to kiss the cook!

BEEF STIFADO

INGREDIENTS:

  • 3-4 lbs of good quality chuck roast
  • 3-4 tablespoons olive oil, divided
  • 3 cups sliced shallots
  • 3/4 cup red wine vinegar
  • 1 bottle decent dry red wine (you’ll use most of it, along with a glass for the cook!)
  • A generous spoonful of tomato paste
  • 2 bay leaves
  • 1 teaspoon Aleppo pepper flakes
  • 1 teaspoon ground cumin
  • 1 small cinnamon stick

INSTRUCTIONS:

  1. Preheat oven to 350 F. Cut the chuck roast into 1.5 inch pieces. Season with salt and pepper on all sides. In a cast iron skillet or something similar, heat 2 tablespoons of olive oil over medium-high heat. Sear pieces in batches, on all sides, making sure to leave some room between each piece so they brown but don’t steam. Place finished pieces in a Dutch oven.
  2. Add 2 more tablespoons of olive to your skillet and saute the shallots, stirring frequently until lightly golden and soft. Add these to your Dutch oven as well. Deglaze the skillet with red wine vinegar, scraping up browned bits. Pour remaining vinegar in Dutch oven. Add tomato paste, cumin and Aleppo pepper, stirring to combine. Pour wine into Dutch oven, enough to almost cover. Add bay leaves and cinnamon stick. Cover and place in oven for 90 minutes. Uncover and roast for 15 minutes more.
  3. Let sit for 10-15 minutes. Serve with boiled potatoes and sprinkle with chopped fresh parsley.

Serves 4-6

“Greece is the most magical place on Earth” – Kylie Bax.

Rustic Doesn’t Disappoint

Mediterranean and Eastern Europe are full of foods originating from rural areas. These dishes are an important part of their heritage. Each dish emphasizes the ingredients at hand. Creative cooks everywhere placed their imprint on each dish. Moussaka is one of those dishes.

Moussaka is a traditional Greek eggplant casserole made with eggplant (aubergines) and potatoes, a rich, tomatoey beef or lamb sauce, and topped off with a creamy bechamel sauce. In other words the ultimate comfort food. It is considered their national dish. Moussaka is to the Greek what lasagna is to Italians. Eggplant replaces the pasta sheets, so it is lighter than lasagna. The eggplant can be fried, roasted or grilled. I leave the potato out completely (creative license), and find grilling the eggplant provides a wonderful smokeyness to the dish that I prefer. This approach pairs well with ground lamb. Adding pecorino cheese to the bechamel sauce adds a richness that brings the dish together.

RUSTIC EGGPLANT MOUSSAKA

INGREDIENTS:

  • 3 large eggplants (about 1 lb a piece)
  • Kosher salt
  • 3 tablespoons olive oil

TOMATO LAMB SAUCE:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 large cloves garlic, chopped
  • 2 lbs ground lamb (or ground beef if you prefer)
  • 1 14-ounce can of diced fired-roasted tomatoes
  • 1/4 cup tomato paste
  • 1/2 cup dry white wine (you may substitute stock)
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh parsley, minced

BECHAMEL SAUCE:

  • 3 tablespoons butter or olive oil
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground white pepper
  • 3/4 cup shredded Pecorino cheese, divided
  • 1 farm fresh egg, room temp, lightly beaten

INSTRUCTIONS:

  1. Pre-heat your oven to 400 F, or your gas grill on high. Cut eggplant into 1/3-1/2 inch disks and place slices vertically in large colander. Sprinkle liberally with salt and let drain for 1 hour. This step is important so your eggplant is less bitter. Rinse slices and pat dry, then brush each side with olive oil. If using the oven place slices on greased baking sheet (you may have to do this in batches) turning slices half way through. Roast until golden about 15 minutes. If grilling, turn grill down to medium and grill until golden and good grill marks have developed. Turn and repeat on other side. Set aside.
  2. In a medium-large pan with deep sides, saute diced onion in oil on medium-high heat for 4-5 minutes or until translucent. Add garlic, cook for 1-2 minutes (do not burn). Turn heat down to medium and add ground lamb and brown meat, stirring often, about 15 minutes. Drain excess fat. Add diced tomatoes, tomato paste, white wine, parsley, sugar, cinnamon, kosher salt and pepper. Stir and cover. Let simmer on medium-low heat for about 20 minutes, stirring occasionally.
  3. Next in a small pot, heat the butter. Whisk in the flour and let cook on medium heat, while whisking for 3 minutes. It will start to smell nutty. Start adding milk a little at a time, whisking constantly until all two cups are incorporated and sauce is smooth. Continue to whisk and bring to a boil. Turn heat down to low and simmer for 2 more minutes. Remove from heat and add nutmeg, 1/4 cup pecorino cheese, salt and pepper. Set aside to cool. In a separate bowl, lightly beat the egg, but do not add to sauce just yet.
  4. Divide your eggplant slices into three stacks, reserving the largest pieces for the top and bottom of casserole. The small pieces can be used for the middle layer which is concealed. In a greased 8 x 13 baking dish, Place one layer of eggplant, slightly overlapping pieces. Add half of the meat sauce. Add another layer of eggplant using smaller or slightly inconsistent slices. Cover with remaining meat sauce. Add the last layer of eggplant, again slightly overlapping the slices.
  5. Whisk in about 1/4 cup of bechamel sauce into the beaten egg (to temper it) then pour this back into the bechamel sauce, whisking until nice and smooth. Spread the bechamel sauce over the final eggplant layer.
  6. Sprinkle with remaining 1/2 cup of pecorino cheese. Place in a 350 F oven for 50-60 minutes, uncovered until beautifully golden. Let stand 15 minutes before serving.

Serves 6-8

“Since we cannot change reality, let us change the eyes which see reality.“

– Nikos Kazantzakis

Looking for Comfort

Comfort seems to be short supply these days. Climate change, avian flu, war, nasty politics, and the greyness of winter press in on us from all sides. I know when I’m tired of listening to all the noise, I head to my kitchen to fill it with the soothing scent of comfort food. Although Val and I have different opinions on what that looks like, we do agree that my Chicken Pot Pie is one of the top three. Featuring an easy homemade crust, basic ingredients, and leftover rotisserie or roasted chicken. Each ingredient adds to the savoriness of this warming and delicious pie. It may be cold outside, but you’ll be warm within.

BRICKYARD FARMS CHICKEN POT PIE

FOR THE PIE CRUST:

  • 3 cups flour (I use Bob’s Red MIll Fine Pastry Flour)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 cups cold butter, cut in pieces
  • 1/3 cup shortening, cut in pieces
  • 1/2 cup ice water

INSTRUCTIONS:

  1. Pulse the flour, sugar and salt in a food processor to combine. Add butter and shortening; pulse until crumbly. Slowly add ice water through feed tube and pulse until it forms a ball. Dust silicone baking mat with flour; place ball on mat and cut in half. Wrap one half in plastic wrap, then place in freezer for future use. Wrap remaining one and place in the refrigerator until ready for use.

FOR FILLING:

  • 4 cups shredded rotisserie or roasted chicken
  • 5 tablespoons unsalted butter
  • 2 cups red-skinned potatoes, cut in 1/2 inch chunks
  • 4 carrots, peeled and cut into 1/2 inch pieces on the diagonal
  • 1 large leek, white and pale green parts only. sliced thin and washed
  • 6 ounces cremini mushrooms, cut in 1/4 inch slices
  • Zest of 1 lemon
  • 1 tablespoon fresh thyme leaves
  • 5 tablespoons flour
  • 1 cup whole milk or half and half
  • 2 cups chicken stock, homemade if possible
  • 1/4 cup flat leaf parsley, chopped
  • Kosher salt and freshly ground black pepper to taste
  • 1 egg yolk
  • 1 tablespoon heavy cream

INSTRUCTIONS:

  1. Pre-heat oven to 375 degrees F. In large, high-sided skillet, melt butter over medium-high heat. Add potatoes and cook, stirring occasionally for 4-5 minutes, or until the potatoes start to turn golden.
  2. Add leeks, carrots and mushrooms, and cook for an additional 4-5 minutes more.
  3. Add your flour and cook, stirring constantly for 1 minute. Add milk and chicken stock, then bring to a simmer. Cook until thick and bubbly, stirring constantly, about 3-4 minutes.
  4. Add reserved chicken pieces, parsley, thyme leaves, lemon zest, kosher salt and freshly ground black pepper. Mix thoroughly.
  5. Fill your souffle or ceramic dish with filling.
  6. Roll out in a circle on silicone mat a little larger than the dish you are using for your pot pie. Cut a small opening with a sharp knife to let steam out. Roll loosely around your rolling pin and place on top of your pot pie.
  7. Make an egg wash of 1 egg yolk and 1 tablespoon heavy cream. Brush crust with egg wash. Place pie on baking sheet and bake for 35-40 minutes, until crush is golden. Remove from oven and let rest for 10 minutes. Serve hot.

I love comfort food – it’s the basis of everything. –Katie Lee

Mediterranean Dreams

When I think of the Mediterranean, I think vibrant colors, earthy flavors, and of course feta. This sheet pan dinner has all the elements of color, flavor, and savoriness combined into a crowd pleasing and easy dinner. Although designed to feed about 4 people, it’s easy to double (who wouldn’t want leftovers?). Simple can indeed be delicious. A uncomplicated side salad with a Dijon vinaigrette, and a chilled glass of white wine and you’re in business. The only thing missing is a view of the sea.

GREEK SHEET PAN DINNER

INGREDIENTS:

  • 1/2 cup olive oil
  • Juice of 1 lemon
  • 4 garlic cloves, grated
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 4 bone-in, skin on chicken thighs
  • 1 medium zucchini, halved lengthwise and cut into 1/4 inch half moons
  • 1 yellow or orange bell pepper, seeded and cut into 1-inch pieces
  • 1 medium red onion, sliced into wedges
  • 1 pint grape or cherry tomatoes
  • 1/2 cup kalamata olives
  • 1/2 cup feta, crumbled
  • 1/4 cup fresh flat-leaf parsley, chopped

INSTRUCTIONS:

  1. Preheat the oven to 425 degrees F. Move oven rack to upper third of oven. In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt and pepper.
  2. Place the chicken thighs in a bowl or zip lock bag, and pour 2/3 of the marinade over chicken. Rub marinade into chicken with your hands making sure it is well coated. Marinate chicken 15 to 20 minutes.
  3. In a large bowl, add the zucchini, bell pepper, red onion, and tomatoes, then cover with remaining marinade. Toss together until they are completely coated. Place coated vegetables on sheet pan. Nestle chicken thighs in the middle of vegetables.
  4. Bake for 30 minutes. Remove sheet pan from oven and add the olives and feta. Return sheet pan to oven and bake 15 minutes more, or until chicken registers 165 degrees. Remove from oven and let rest 5 minutes.
  5. Sprinkle with parsley and serve.

Yields, 4-6 servings

“Greece is a good place for rebirths.” – Judith Martin

Down To Earth

At times it just comes down to basics. Favorite dishes using simple ingredients, handed down through each generation of women. Each woman adding their fingerprint on a family history. We are never alone in our kitchens. Our kitchens are crowded with a sense of that history. A Grandmother’s pottery mixing bowl, a well-used potato masher, an old Zeroll Co. ice-cream scoop (patent #20) are touchstones of things shared in an unbroken line.

Cabbage, potatoes and chicken although simple ingredients can be turned into something rich and satisfying. Chicken soup with cabbage and potatoes echoes a Eastern European history. Many cultures use these ingredients in ways that define them. It was a time when nothing was wasted. Chicken carcasses were turned into stock, along with onion and potato peels. Seasoning could be anything from vinegars, seeds or herbs. I love the idea of these benchmarks when I cook. Something old and something new arrive in steaming bowls of healthy goodness. In the remains of the day, food is still love.

CHICKEN, CABBAGE & POTATO SOUP

INGREDIENTS:

  • 3 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 6 cups shredded white cabbage
  • 1/2 bulb of fennel, sliced thinly
  • 3 Yukon Gold potatoes, cut in 1/2 inch cubes
  • Kosher salt and freshly ground black pepper to taste
  • 4 cups shredded chicken from roasted or rotisserie chicken
  • 6 cups chicken stock *(see note)
  • 1 tablespoon fennel seeds
  • 2 tablespoons sherry vinegar **
  • 1 cup freshly shredded Parmesan, Pecorino or Gruyere cheese to top bowls of soup ***
  • Garnish with fennel fronds or chopped Italian parsley

INSTRUCTIONS:

  1. Heat oil in a large Dutch oven or heavy pot over medium heat. Add onion and cook stirring often until onion is translucent, about 4-6 minutes. Add cabbage, fennel and garlic; cook stirring often until the cabbage and fennel soften, about 6-8 minutes. Season with salt and pepper.
  2. Stir in chicken stock, potatoes, and fennel seed. Bring to a boil over medium-high heat; reduce the heat to low and simmer for about 20 minutes, making sure potatoes are softened.
  3. Remove from heat; stir in vinegar. Spoon into bowls and top with desired cheese, fennel fronds or parsley. Serve with crusty bread.

Serves 4-6

NOTES:

* I can’t say how important homemade chicken stock is to the overall quality of this soup. Consider taking the time for this (particularly on a quiet, cold winter’s day).

** Spanish sherry vinegar is equally important to the quality of this soup. I use Columela Reserva Sherry Vinegar, which can be found in many well-stocked grocery stores.

***If using Parmesan or Pecorino, shred these cheeses on a fine box shredder; if using Gruyere use the larger holes.

“Soup is the song of the hearth and the home.”

No Fuss Crustless Quiche

During busy times of the year I enjoy making something that I can stretch out for a couple days. Something loaded with vegetables and flexible in ingredients. Quiche really fills the bill; but what if I don’t want to mess around with a crust? What if I want to lower the calorie count? The solution? Crustless quiche. You get the rich quiche flavor without the fuss of crust.

Quiches are versatile; whether served for breakfast, brunch, lunch or dinner. Pair them with a green salad and they will easily serve 6 people. Leftover slices are can be reheated in the microwave or toaster oven. You can use various vegetables, cheese or protein such as leftover chicken, cubed ham or freshly fried bacon. Use the ratio of 1 1/2 cups of mix-ins to 3/4 cup cheese. Make sure you saute your vegetables ahead of time. Try broccoli, spinach or kale for veggies; I have even used caramelized onions. For cheese try Gruyere, fontina, sharp cheddar or mozzarella.

CRUSTLESS QUICHE

INGREDIENTS:

  • 8 large eggs
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper to taste
  • 1 teaspoon Dijon mustard
  • Pinch of ground nutmeg
  • 1 cup of chopped and sauteed broccoli rabe
  • 1/2 cup cubed ham
  • 1 cup shredded Gruyere
  • 1/4 cup green onions, sliced, both green and white parts, or 3 Tbsp fresh chives

INSTRUCTIONS:

  1. Place a rack in the center of your oven and preheat the oven to 350 degrees. Coat a deep 9-inch pie dish with nonstick spray.
  2. Prepare any mix-ins. Saute needed vegetables, and shred cheese,
  3. In a large mixing bowl, whisk together the eggs, heavy cream, salt and pepper, mustard, nutmeg and green onions or fresh chives.
  4. Scatter the mix-ins evenly across the bottom of prepared pie dish.
  5. Sprinkle cheese on top.
  6. Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet.
  7. Bake quiche until the center is set, about 35 minutes. It should look puffed and golden at the edges. There should be no visible liquid in the center.
  8. Let cool for 10-15 minutes. Cut into quarters or sixths. Serve warm.

“Kindness is not what you do, but who you are.” –Raktivist

A Savory Explosion!

There’s something about anything salty and savory that will always get my attention. Olives, capers, anchovies, in any recipe will certainly make me sit up and take notice. One thing that will give your creativity a boost is having a delicious and versatile olive tapenade on hand. During the holidays I try to incorporate it in appetizers, pasta and entrees in general. It keeps well in the refrigerator for a couple weeks, and if your making a larger batch, freezes well for several months.

Consider the following suggestions for using tapenade:

  • Serve it on top of hummus for a savory boost
  • Serve broiled fish with a dollop of tapenade on top
  • Use tapenade to stuff portabella or cremini mushrooms
  • Make a cold pasta with veggies and use the tapenade as the dressing with lemon juice
  • Top burgers with roasted red pepper, cheese and tapenade
  • Toss with steamed baby potatoes
  • Use on pizza to replace tomato sauce
  • Make a sandwich on focaccia with salami, ham, roasted red peppers, tomatoes, red onion, pepperoncini, mozzarella and tapenade
  • Make a wrap of hummus, red onion, roasted red pepper, arugula and tapenade
  • Make a pasta with tapenade, cherry tomatoes and toasted breadcrumbs (recipe to follow)

The possibilities for its use is only limited by your imagination! Although you can purchase store bought tapenade, it’s so easy why not make it yourself for a lot less! This blog will focus on whipping up this flavorful Mediterranean olive spread and a easy, crowd pleasing pasta when you’re busy.

OLIVE TAPENADE (MEDITERRANEAN OLIVE SPREAD)

INGREDIENTS:

  • 6 ounces brine-cured olives, pitted and drained (Manzanillo and or kalamata work well)
  • 6 ounces California black olives, pitted and drained
  • 1 teaspoon anchovy paste or 2 anchovy filets
  • 1/4 cup capers, drained
  • 2 tablespoons fresh flat leaf parsley
  • 3 cloves garlic
  • 3 tablespoons fresh lemon juice
  • Couple grinds fresh black pepper
  • 1/4 cup extra-virgin olive oil

INSTRUCTIONS:

  1. Place drained and pitted olives in the bowl of a food processor. Add anchovy, capers, parsley, garlic, lemon juice, and black pepper. Pulse several times until coarsely chopped.
  2. Scrape side with spatula and add olive oil. Pulse several times until a chunky paste forms, scraping sides as needed. Serve at room temperature.

TAPENADE PASTA WITH CHERRY TOMATOES AND TOASTED BREADCRUMBS

INGREDIENTS:

  • 8 ounces bucatini pasta
  • 1/2 cup toasted fresh breadcrumbs
  • 2 cups cherry tomatoes, halved
  • 1/2 cup olive tapenade
  • 3/4 cup pecorino cheese, grated
  • 1/2 cup chopped flat-leaf parsley
  • Freshly ground black pepper

INSTRUCTIONS:

  1. Bring a large pot of water to a boil. Season the water generously with salt and then add the pasta. Cook the pasta according to package directions.. Reserve 1 cup of pasta water before draining the pasta.
  2. While you pasta is cooking heat a few drizzles of olive oil in a small skillet over medium heat. Stir in the fresh breadcrumbs and toast them until golden brown, 3-5 minutes. Drain on paper towels.
  3. Add the drained pasta back into the pot and add the tapenade, and 1/2 cup of the pasta water. Toss well to combine, adding additional pasta water if needed. Add 1/2 the cheese, the cherry tomatoes and parsley. Season with black pepper.
  4. Pile the pasta onto plates or shallow bowls. Top with cheese, parsley and breadcrumbs. Finish with a drizzle of olive oil.

“First we eat, then we do everything else.”

Beauty In A Glass

In the heat of summer it’s always nice to have something so fast, so beautiful, and so delicious you can serve it to company, have it for a brunch, or the start of a romantic dinner. I’m a huge fan of cold soups, and this one does not disappoint. I made this as an appetizer last weekend and it received accolades! I used my VitaMix which gave it a particular silkiness, but you could also use a food processor or stick blender. Just make sure that it’s mixed completely until it’s smooth. You probably have the ingredients in your pantry (except maybe the cooked shrimp).

Although I used cannellini beans, you could also use any white bean of your choice. The roasted peppers however give it its beautiful color. I also used sherry vinegar, but you could also use wine vinegar. I think the cold shrimp give it a particular restaurant look, and you can control the thickness by the amount of stock you use. Nobody seemed to mind using a spoon, and I prefer my pureed soups a little thick.

INGREDIENTS:

  • 2 15 ounce cans cannellini beans, strained and rinsed
  • 4 jarred roasted red peppers, patted dry and diced
  • 1 clove garlic, chopped
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoon sherry vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2-1 cup vegetable stock, homemade if you have it
  • 1/2 pound cold cooked shrimp (I use two shrimp per serving)

INSTRUCTIONS:

  • In a VitaMix or food processor, place the beans, red peppers, garlic, thyme leaves, olive oil, sherry vinegar, salt and pepper and process until mixed completely. Mixture with be thick.
  • While your machine is running, slowly pour 1/2 cup vegetable stock into your blender or processor. Scape down the sides and check for thickness. Continue to add 1/4 cup stock at a time until the soup has the thickness you enjoy. Process for 2-3 minutes until completely mixed and silky. Taste and add additional salt or vinegar if needed.
  • Refrigerate for at least 2 hours or overnight. Pour into decorative glasses. Garnish with chopped chives and cold shrimp.

Serves 4-6

“Worries go down better with a cold soup on a hot day.”

Quick, Easy & Delicious!

Summer is a busy time for most of us, so it’s important to have a few recipes that are quick, easy and delicious. As the heat of summer increases, and we fire up our grills, salads are the order of the day. This salad is a meal in itself. There are times when a simple charcuterie board works to nibble at when the temperatures climb, but why not turn it into a salad? Enter the Antipasto Salad.

You can tweek this in so many different ways. Although I chose 3 cheese tortellini from Buitoni, you can use the mixed tortellini with regular and spinach combined, or your favorite small chunky pasta such as penne, farfalle or orecchiette. If you choose regular pasta you will want to add 6 ounces of Ciliegine mozzarella (cherry-size) drained and cut in half, to replace the cheese in the tortellini.

Don’t like black olives? Use green or kalamata. Don’t like pepperoncini? Use another pickled pepper of your choice. Don’t have Ciliegine? Cube another soft cheese like gouda, provolone or Swiss. The hard salami can be replaced with some other cured meat like Soppressata or Genoa Salami. Remember you are in charge. You can make your own vinaigrette, thin out some pesto or in a real pinch, try Paul Newman’s Oil & Vinegar Dressing. You can easily make this for a crowd by going from a 9 ounce to a 20 ounce package of tortellini.

INGREDIENTS:

  • 1 9 ounce package Buitoni Three Cheese Tortellini, cooked according to package directions and drained
  • 1 2.25 ounce can sliced black olives, drained
  • 1 cup cherry tomatoes, halved
  • 1/4 cup roasted red peppers, drained and chopped
  • 3 ounces cured meat of your choice (I used hard salami), chopped
  • 1 15 ounce can quartered artichoke hearts (you can also use 7 ounce jar of marinated), drained
  • 1/4 cup pepperoncini, drained and chopped
  • 3 scallions sliced thinly

LEMON OLIVE OIL DRESSING:

  • 1/4 cup good quality extra-virgin olive oil
  • 1/2 cup fresh lemon juice
  • 1 garlic clove, grated
  • 1 teaspoon Italian seasoning

Place in mason jar and shake vigorously.

INSTRUCTIONS:

  1. In a large salad bowl add all the ingredients. Toss gently to combine.
  2. Pour dressing over salad. Toss once more to coat ingredients.

Keeps for up to 4 days in refrigerator.

Serves: 4

“We don’t need a melting pot in this country folks, we need a salad bowl. You appreciate the differences. Jane Elliot

Les Carottes, Oui!

I have always appreciated the versatility of vegetables, as the possibilities are endless. It certainly doesn’t hurt that we are vegetable farmers. There are times when fresh, simple ingredients will make combinations shine. The French are masters of this approach to cooking. This is a salad that can be tweaked on so many levels. Herb choices can be varied, such as parsley, mint, cilantro, or a mixture. If you want to bulk it up, it’s so easy to add chickpeas or cannellini beans. You could add sliced radishes, snap peas, or snow peas. Think color and texture. Frankly, I can’t get enough of this salad!

Typically, this salad uses grated carrots, but I find that they become slightly mushy when used as the centerpiece. I prefer to use a julienne peeler as it gives it more loft and texture interest. I’ve used a few of these peelers over time and have not been plused. However, I finally found one that works perfectly as advertised. The Sunkuka Julienne Peeler, is made of stainless steel and performs beautifully. This salad also holds for up to 3 days in the refrigerator.

FRENCH CARROT SALAD WITH LEMON DIJON VINAIGRETTE

INGREDIENTS:

  • 1 pound carrots, peeled and julienned
  • 2 scallions, sliced thinly
  • 1/4 cup fresh parsley, chopped
  • 2 teaspoons Dijon mustard
  • Juice of half a lemon
  • 1.5 tablespoons avocado oil
  • 1.5 tablespoons good quality extra-virgin olive oil
  • 2 teaspoons local honey
  • Sea salt and freshly ground black pepper to taste

INSTRUCTIONS:

  1. Peel and julienne carrots. Place in a large bowl. Add scallions and parsley (and any other salad ingredients you choose).
  2. In a pint mason jar, combine avocado and olive oil, Dijon, lemon juice, honey, salt and pepper. Place lid on jar and shake vigorously. Add to salad and toss gently. Serve on a bed of lettuce.

OPTIONS:

  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup radishes, thinly sliced
  • 1 cup snap peas, sliced in thirds
  • 1 cup snow peas, sliced in thirds
  • 1/4 cup cilantro and/or mint

Serves 4

The majority of my diet is probably vegetables, but I’m not a vegetarian or vegan. –Abigail Spencer

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