I’m one of those people where the texture of food is very important. Just like having a combination of savory to sweet and acid to fat, the texture of a dish adds to its interest. I find this to be particularly true when it comes to salads. For me, every salad has to have an element of crunch! Salads do not have to be constructed with the honeymoon approach (lettuce alone). I want a salad that is seasonal, colorful, crunchy and delicious.
Recently, I was totally gobsmacked when I realized I have never used Napa or Chinese cabbage at home. How can this be? I love cabbage! So when a recipe for an Asian salad popped up on my internet feed, I took a look. Because I’m slightly anal about this, I changed some things, and made a completely different dressing than the one suggested. The Miso-Sesame Vinaigrette worked beautifully. This salad is now my new obsession! It’s also perfect for those of us that eat a fair amount of chicken. I roast a whole chicken about every other week, so the leftovers are perfect for this salad. No leftovers? Grab a store-bought rotisserie chicken and you’re have way done! I even ordered three Napa seed varieties for our farm. I know I will be experimenting with this delicious, crunchy ingredient in the next few months.
ASIAN SHREDDED CHICKEN SALAD
INGREDIENTS:
FOR THE SALAD:
2 heaping cups of cooked and shredded leftover, or store-bought rotisserie chicken
4 heaping cups thinly sliced napa cabbage
4 scallion, thinly sliced
1 cup shredded carrots
1 cup English or Persian cucumber, diced
1 red bell pepper, seeded and chopped
1/2 cup fresh mint, roughly chopped
1/2 cup fresh cilantro, roughly chopped
1/2 cup toasted almonds
FOR THE MISO-SESAME VINAIGRETTE:
2 medium garlic cloves, smashed
1 small shallot, roughly chopped
2 tablespoons tamari or Braggs liquid aminos
2 tablespoons balsamic vinegar (white or reg)
2 tablespoons red or white wine vinegar
1 tablespoon miso paste of your choice (white or red)
1 tablespoon dark brown sugar
1/2 cup sunflower, avocado or vegetable oil
2 tablespoons toasted sesame oil
2 tablespoons black sesame seeds
INSTRUCTIONS:
In a large bowl, combine all the salad ingredients except for the nuts. In a small food processor or quart jar, using a stick blender, combine all the ingredients for the dressing, except the oil and sesame seeds. Blend dressing ingredients until smooth. Slowly add the oil, blending until emulsified. Stir in sesame seeds.
Right before serving, toss the salad with the 1/4-1/2 cup of the dressing. Garnish with nuts and more sliced green onions. Serve cold.
“Pray for miracles, but plant cabbages.” ― Ken Follett
When I was a child, you could tell the day of the week by what we ate for dinner. My mother who worked full time relied on me to get things started in the kitchen. To this day I can’t look at meatloaf with any enthusiasm, although I will make it for my wife in a way that differs greatly from my mother’s recipe. The things we do for love! The other thing that will illicit a yuck from me is cream of mushroom soup from a can. Any can. I hate the stuff (and I love mushrooms)! All I can picture is it congealing around baked chicken breasts, and tasting, well, bland.
As we approach Thanksgiving, there are memories and traditions that families enjoy. A favorite side dish for many is green bean casserole. I love green beans and was on a mission to create a slightly different version of this beloved dish, minus that awful cream of mushroom soup. Fresh beans were a priority, along with fresh mushrooms. Onions, garlic, a flavorful roux of butter, flour, homemade chicken stock, and half & half, became something both old and new. Don’t forget the crispy french fried onions (my nod to tradition)! Afterall, we can’t completely through the baby out with the bath water!
INGREDIENTS:
2 pounds fresh green beans, rinsed, stemmed and cut in half
2 tablespoons unsalted butter
1 medium onion, finely chopped
3 large garlic cloves, minced
8 ounces cremini or white button mushrooms, stemmed and sliced
1 teaspoon Kosher salt
Freshly ground black pepper
2 tablespoons all-purpose flour
1 cup chicken stock (homemade really makes a difference here)
1 cup half and half
1/2 cup Panko bread crumbs
6 ounces french fried onions (I used French’s)
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Heat a large pot of salted water to boil. Generously season with Kosher salt. Prepare a large bowl with ice water to stall the cooking of the blanched beans.
Blanch beans by adding them to the salted, boiling water a cook for 5 minutes. Drain beans in a colander and place in the ice bath. Once cooled, drain and set aside.
Melt the butter in a large skillet over medium-high heat. Add the onion and garlic, sauteing them for 4-5 minutes, or until the onion is translucent. Add the sliced mushrooms, salt and pepper to taste and cook for another 2-3 minutes.
Sprinkle the flour over the onions and mushrooms, stirring to combine. Cook for about 2 minutes, then slowly whisk in the chicken stock, making sure there are no lumps. Slowly add half and half and continue to whisk. Cook until thickened about 6 minutes, stirring occasionally.
Add your blanched green beans and stir to combine, then transfer to a 9×13 casserole dish and sprinkle with breadcrumbs and french fried onions. Bake for 20 minutes until hot and bubbly.
Serves 6-8
“Tradition is a guide, not a jailer.” —W. Somerset Maugham
Have you ever tried something new and realized that you were a goner? I was introduced to this amazing concoction from my dear friend Vitali, who is my foodie soul-mate. When he gave me some to try he said, “You will love this!” He was 100% correct. I love it and put it on everything from toast to chicken, lamb, fish and the closest spoon.
What is this concoction you ask? It’s a Serbian spread called Ajvar. Ajvar is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and is popular in Southeast Europe. Homemade ajvar is traditionally made with just four ingredients: roasted peppers, sunflower oil, garlic and vinegar. Many countries that call it their own may add: eggplant and/or chilies. It can be mild or hot depending on your personal preference. Although there are many good commercial brands, I absolutely love making it from scratch. In late summer and early fall when Carmen sweet peppers and eggplant are in their peak, is the time to make jars of it to use throughout the winter months (if it lasts that long!!).
AJVAR (SERBIAN ROASTED RED PEPPER SAUCE
INGREDIENTS:
2 pounds red bell peppers (about 5 medium peppers)
1 medium eggplant (about 1 pound)
5-6 medium cloves of garlic, minced
1/4 cup sunflower or extra virgin olive oil
1 tablespoon white vinegar
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper to taste
1/4-1/2 teaspoon red pepper flakes
INSTRUCTIONS:
Preheat a gas grill to 500 or a charcoal grill using one side of the grill. Heat charcoal until it is covered with gray ash. Clean and oil grilling grate. Place peppers on hot side of grill and cook until blackened all over, 10-15 minutes. Transfer charred peppers to a large bowl, cover with plastic wrap, and let sit until cool enough to handle, about 10 minutes. Remove charred skin, seeds, and cores from peppers.
While the peppers are cooling pierce skin of eggplant with a sharp knife all over. Place eggplant on cool side of grill. Cover and cook until skin darkens and wrinkles and eggplant is uniformly soft when pressed with tongs, about 30 minutes, turning halfway though for even cooking. Remove eggplant from grill and let sit until cool enough to handle, about 10 minutes. Trim top of eggplant and split in half lengthwise. Using a spoon, scoop out flesh of eggplant and discard skin.
Place roasted red peppers, eggplant pulp, garlic and red pepper flakes in food processor fitted with a steel blade. Pulse until roughly chopped. Add in oil, vinegar, salt and pepper and pulse until incorporated and peppers are finely chopped.
Transfer sauce to a medium saucepan. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer for 30 minutes, stirring occasionally. Remove from heat and add more salt, pepper or vinegar to taste. Fill 1/2 pint jars, leaving 1/2 inch of headspace and process in water bath canner for 30 minutes. If eating right away, let cool to room temperature. or store in airtight container in refrigerator for up to 2 weeks.
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:
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.
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.
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.
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.
Sprinkle with parsley and serve.
Yields, 4-6 servings
“Greece is a good place for rebirths.” –Judith Martin
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:
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.
Prepare any mix-ins. Saute needed vegetables, and shred cheese,
In a large mixing bowl, whisk together the eggs, heavy cream, salt and pepper, mustard, nutmeg and green onions or fresh chives.
Scatter the mix-ins evenly across the bottom of prepared pie dish.
Sprinkle cheese on top.
Carefully pour the egg mixture into the dish. Place the dish on a rimmed baking sheet.
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.
Let cool for 10-15 minutes. Cut into quarters or sixths. Serve warm.
“Kindness is not what you do, but who you are.”–Raktivist
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.”
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:
In a large salad bowl add all the ingredients. Toss gently to combine.
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
There are times after a busy day on the farm that I want to make something healthy yet packed with flavor. If I can get it to the table in 30 minutes, all the better. It also doesn’t hurt that it’s made with my favorite legume, the chickpea or garbanzo. Chickpeas go way beyond hummus, and are excellent in stews, soups, sides and salads, along with grains and pasta. They boast 11 grams of protein in 1 cup, and deliver the most nutrients of all other beans. Loaded with zinc and fiber, they pair well with cuisines from many cultures.
This is a simple stew from Catalonia, Spain loaded with garlic, vegetable broth, spinach, saffron and get this, raisins. In the end, this savory-sweet stew hits on all cylinders. We love it, and I think you will too!
CATALAN SPINACH AND CHICKPEA STEW
INGREDIENTS:
3 tablespoons extra-virgin olive oil
1/4 cup toasted almonds, ground in a mortar and pestle or food processor
2 large shallots, thinly sliced
6 large cloves garlic, coarsely chopped
1/2 cup tomato sauce
10 ounces fresh baby spinach
2 15 ounce cans chickpeas, drained and rinsed
1/4 cup golden raisins
2 cups vegetable stock (homemade if possible)
Large pinch of saffron threads
3 tablespoons freshly chopped parsley
Sea salt and freshly ground black pepper to taste
INSTRUCTIONS:
In a stock pot over medium-high heat, add 3 tablespoons of olive oil, the sliced shallots and the garlic. Saute, stirring constantly, until shallots are translucent about 2 minutes. Add tomato sauce and simmer for another 2-3 minutes.
Meanwhile, in the mortar and pestle or food processor, add the saffron threads, parsley, and sea salt. Process until fine. Set aside.
Add the fresh spinach, and stir until wilted, then add the chickpeas, raisins, and sea salt and pepper to taste. Add 2 cups of vegetable stock and the almond mixture. Simmer for about 5 minutes. Serve in shallow bowls.
Serves 4
“Beans, beans, the magical legume. The more you eat, the more you consume.” –A. Yankovic
When the weather starts to break in the spring, one of the things I crave is salads, and one of my favorites is potato salad. Although I was raised on a mayonnaise based potato salad, loaded with onions and hard-boil eggs, I enjoy making them with a slightly lighter hand. This however, does not mean bland. I want a salad with a punch. Bold Mediterranean flavors, like capers, olives, red onion and herbs guarantees flavor in every forkful . Eliminating the mayonnaise and replacing it with a good quality olive oil is key. I like to turn this into a meal salad by adding imported Italian tuna packed in olive oil. It adds additional bulk, plays well with the other ingredients and looks showy served on a bed of greens. This potato salad is best served warm or at room temperature. I also enjoy adding about 1/2 cup chopped garlic scapes, when they are available in June. Not a tuna fan? Simply omit it. So simple to adjust it to your own taste preferences.
Don’t allow the potatoes to cool before tossing them with the dressing. This when they really absorb the flavor. Also, don’t skip the caper brine! It’s just not the same without it.
MEDITERRANEAN POTATO SALAD
INGREDIENTS:
1/2 small red onion, thinly sliced
1 teaspoon dried oregano
1/4 cup red wine vinegar
1 1/2 pounds Yukon gold or red skinned potatoes (or a combination of both) cut into 1-inch chunks
Kosher salt and freshly ground black pepper to taste
1/2 cup drained capers, plus 1 tablespoon caper brine
1/2 cup sliced and pitted Kalamata olives
1/4 cup good quality extra-virgin olive oil
5 ounce jar Italian olive oil-packed tuna (optional)
1/2 cup lightly packed Italian parsley or basil OR a combination of both, chopped
In a large bowl, stir together the onion, red wine vinegar and oregano, set aside. Place potatoes in a large saucepan, cover with water to about 1-inch above the potatoes, and add 2 teaspoons salt. Bring to a boil over medium-high heat; then turn down to medium-low and simmer for 8-10 minutes, or until a toothpick inserted into a potato meets no resistance.
Drain the potatoes in a colander. To the large bowl, add capers, brine, olives, olive oil, salt and pepper. Mix to combine. Add hot potatoes and mix gently again. If using tuna, add next along with the parsley and basil. Taste and adjust for seasoning, adding more salt and pepper if needed.
It’s the time of the year when the grayness of winter has sunk into our bones. I look out at the marsh and lake hoping that the ice will break up and the lake will move again. It’s the annual pause before spring when we are wanting, needing to see life again. I find myself watching for the finches to change color and the crocus to bloom.
To counter this time of the blahs I lean towards cooking something at little spicy, and chorizo definitely does the trick. I enjoy all chorizo whether it’s fresh Mexican (in link or bulk) or cured Spanish (in link ready to eat). Good chorizo is about the flavor profile. Traditionally made from pork, it may contain garlic powder, chili powder, smoked paprika, sweet paprika, salt, ground oregano, ground cumin and black pepper.
Several weeks ago I discovered a chicken chorizo that simply amazed me! The seasoning was perfect, and the texture bellied that it was even chicken. I also found that it was very versatile. I fry up a pound and keep it available for tacos, taco salads, or breakfast quesadillas. Then I made this chickpea stew. Wow.
CHORIZO CHICKPEA STEW
INGREDIENTS:
1 pound bulk chorizo of your choice
1 tablespoon olive oil
1 medium white onion, chopped
2-15 oz cans chickpeas, drained and rinsed
1 teaspoon sweet paprika
1 tablespoon tomato paste
4 cups vegetable stock (preferably homemade)
1/2 teaspoon kosher salt
2 cups packed fresh kale, stemmed and chopped
INSTRUCTIONS:
In a large heavy pot, brown the chorizo in the olive oil over medium-high heat until no longer pink, breaking it up with the back of a wooden spoon.
Add the chopped onion and continue to cook, until the onion is soft. Add the tomato paste, stirring until incorporated.
Add chickpeas, paprika, salt, and vegetable stock. Cover and simmer on medium-low for 20 minutes.
Add chopped kale, and simmer until kale is wilted and softened, about 5 minutes.
Ladle into bowls.
Serves 4
“In the spring, at the end of the day, you should smell like dirt.” –Margaret Atwood
Twisted Basics 