September – Potato Salad with Bacon and Corn

September – Potato Salad with Bacon and Corn

Potato Salad with Corn and Bacon

Potato Salad with Corn and Bacon

New potatoes, crisp bacon, fresh corn and finely chopped onion…that’s my idea of potato salad. Forget the mayo. This potato salad can hold up to a BBQ or a picnic. It’s the mayonnaise that is the major reason for food poisoning in the summer. As well the mixture of flavors and textures is amazing…salty and crisp bacon, creamy potatoes, sharp red onion, and sweet corn. A couple of handfuls of arugula added at the end adds a tart, peppery and slightly bitter element as well as bright green color. I used a simple dressing consisting of apple cider vinegar, Dijon mustard, olive oil and a couple tablespoon of bacon fat. Go vegetarian and substitute one of the many alternatives out there for the bacon, add a bit of smoked paprika to give the salad that wonderful smokiness.

Potato Salad with Bacon and Corn

Potato Salad with Bacon and Corn

Ingredients:

  • 2 lb. of small new potatoes, I used a combination of red and fingerlings
  • 6 strips of bacon
  • 2 tablespoons of bacon fat, reserved from cooking the bacon
  • kosher salt and freshly ground pepper
  • 3 tablespoons of olive oil
  • 2 tablespoons of cider vinegar
  • 1 tablespoon of Dijon mustard
  • 2 ears of sweet corn
  • 1/2 red onion, chopped finely
  • 2 handfuls of baby arugula

Method:

  1. Place the potatoes in a large pot, cover with cold water and bring to a boil. Add 1 tablespoon of kosher salt, reduce the heat and simmer until the potatoes are just tender. For me it was about 15 minutes. Drain and rinse under cold water to cool slightly.
  2. Cook the corn by your favorite method (grilling would be wonderful). I placed the each ear of corn, husks and all, in the microwave for 3 minutes. The leaves and silk slip off easily. Once cool enough to handle, cut the kernels from the husk.
  3. Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper lined plate, break into pieces once cool. Reserve the fat in the pan.
  4. In a large bowl, whisk together the olive oil, cider vinegar, Dijon mustard, 2 tablespoons of the bacon fat and 1/4 teaspoon each of salt and pepper.
  5. Add the potatoes to the bowl with the dressing and toss to coat. If the potatoes are still a little warm they will absorb the dressing. Add the corn and chopped onion. Taste for salt and if you need a little more vinegar.
  6. Just before serving add the bacon and arugula. Toss again.

I made this salad up to step 6 several hours ahead. Chill in the fridge but bring it to room temperature before serving.

I would enjoy some of that

Shanna would like some potato salad please

Serve this as a side at your Labor Day BBQ.

I think the folks at Fiesta Friday will enjoy it. It’s Fiesta Friday #396 hosted by Angie. Come on over and enjoy the virtual blogging party. It seems like everything is going virtual again!

Stay well and safe.

June – Cauliflower Cutlets with Arugula Salad

June – Cauliflower Cutlets with Arugula Salad

The inspiration for this cauliflower cutlet (or pancake or fritter) recipe came from G. Daniela Galarza at The Washington Post. As written it is vegetarian, gluten, and dairy free. I’ve modified it slightly, adding more seasoning and using fresh riced cauliflower rather than frozen. I will include instructions for both using both fresh and frozen cauliflower. I like the addition of some soft goat cheese but that is entirely optional, the original recipe did not call for it.

The ingredients are mostly pantry staples; rice or chickpea flour and frozen riced cauliflower. I’ve made them with both brown rice flour and chickpea flour. Chickpea flour produces a tender, meatier fritter; brown rice flour fries up crispier. These cutlets or patties or fritters make a perfect lunch dish out on the patio now the weather has warmed. Or make them for a light supper. Or as a side for a BBQ. Or simply put a poached egg on top and call them savory pancakes.

Leftovers are good the next day in a sandwich with some sharp mustard, lettuce and slices of summer tomato.

Cauliflower Cutlets with Arugula Salad

Cauliflower Cutlets with Arugula Salad

Ingredients for about 10 cutlets:

  • 1 (10 oz) package of frozen cauliflower rice or measure 10 oz of fresh cauliflower (about 1/3 of a large head), chop into chunks and pulse in your food processor until you have finely chopped bits or 10 oz of already riced cauliflower from the store.
  • 3 large eggs
  • 1/2 small yellow onion, grated
  • 1 clove of garlic, finely minced or grated
  • 3/4 cup (about 3-3/4 oz) of rice flour or (2-1/2 oz) of chickpea flour
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • optional: 1/2 cup of fresh goat cheese, crumbled
  • 1/4 avocado or grape-seed or canola oil plus more if needed

Salad

  • I small cucumber, sliced or chopped
  • 1/2 pint of cherry tomatoes, halved
  • 4 radishes, sliced into coins
  • 1/2 can of garbanzo beans, drained and rinsed
  • 2 – 3 handfuls of arugula or mixed greens
  • 1 tablespoon of Dijon mustard
  • 2 tablespoons of wine vinegar or lemon juice
  • 1/4 cup of flavorful olive oil
  • kosher salt to taste
  • optional: chopped fresh parsley, crumbled fresh goat cheese

Method:

  1. Make the cauliflower cutlets: If using frozen – microwave the cauliflower on high for 3 minutes until partially steamed. If using fresh from a head – chop about 10 oz into chunks (about 1/3 of a large head) and process in your food processor until the texture of rice, steam in the microwave about 3 to 4 minutes on high. If using fresh already riced – Steam in the microwave for 3 – 4 minutes. In all cases, cool before using.
  2. Line a tray with a cooling rack or paper towels, set aside.
  3. In a large bowl, whisk the eggs until frothy. Whisk in the grated onion, garlic, rice or chickpea flour, salt, spices and goat cheese if using. Stir in the riced cauliflower.
  4. Heat a large nonstick skillet over medium high heat with 1/4 cup of oil. Add a large spoonful of the batter, spreading into an oval.
  5. Flatten into an even thickness and cook until the bottom is golden brown and small bubbles appear on the top. Gently flip and fry until the other side is golden brown.
  6. Remove to the tray to cool slightly.
  7. Repeat as needed until they all are cooked, adding more oil if needed.
  8. In a large salad bowl combine the dressing ingredients. Add the tomatoes, cucumber, garbanzo beans and radishes tossing to coat them with the dressing. Add the arugula and toss again.
  9. Serve the fritters warm, with the salad and optional goat cheese on top.
Cauliflower Cutlets with Arugula Salad

Cauliflower Cutlets

Cauliflower Cutlets with Arugula Salad

Cauliflower Cutlets with Arugula Salad

I am taking this dish to Fiesta Friday #383, hosted by Angie and cohosted this week by myself. Please come on by to read blogging posts about cooking, gardening and crafts.

May – Celery and Lentil Salad with Salsa Verde

May – Celery and Lentil Salad with Salsa Verde

Celery and Lentil Salad

Celery and Lentil Salad

So I am going to start this post by admitting that I am not a great celery fan. Not a fan of celery seeds either. But this salad converted me. The celery provides a crisp freshness to the lentils, toasted almonds and sauce which is rich with umami from anchovies and capers. I personally love anchovies but I know many folks do not agree. For a vegetarian version leave them off; you may want to add a splash of coconut aminos or soy sauce to the dressing to provide a similar lift. If you want to make the salad several hours ahead, just bring it back to room temperature before serving. Refrigerated leftovers were wonderful for lunch the next day, this time with some crumbled goat cheese on top. I think cottage cheese would also be good.

If your celery from the market has its leaves, use them in the salad. Otherwise chopped Italian parsley or baby arugula will work. I used a combination of all of those.

I served it at our first BBQ of the season with a buttermilk brined beer can chicken and crisp sourdough bread. It was perfect.

Celery and Lentil Salad with Salsa Verde

Ingredients:

For salsa verde or vinaigrette:

  • 3 anchovies, smashed and minced
  • 2 tablespoons minced shallots
  • 1 teaspoon capers, rinsed and chopped
  • 1 large lemon, finely grated zest and 3 tablespoons of juice
  • 2 pinches kosher salt
  • 4 tablespoons of extra virgin olive oil

For salad:

  • 3/4 cup of green French lentils
  • 1 bay leaf
  • 3 tablespoons raisins
  • 1 lemon, juiced
  • 2 pinches kosher salt and freshly ground pepper
  • 1 pinch red pepper flakes
  • 5 celery stalks, trimmed and thinly sliced on the diagonal (about 3 cups)
  • 2 – 2 1/2 cups of chopped celery leaves, Italian parsley leaves, and/or baby arugula
  • 1/3 cup toasted thinly sliced almonds
  • 2 oz. shaved pecorino or parmesan cheese

Method:

  1. Toast the almonds in a small dry skillet until beginning to turn golden. Turn them out to a small plate to cool.
  2. Place lentils and bay leaf in a saucepan and cover with several inches of water. Bring to a boil, then turn the heat down and simmer until the lentils are tender, about 20 minutes. Keep the lentils covered by addition additional water if needed.
  3. Meanwhile make the salsa verde: combine the anchovies, shallots, capers, lemon zest and juice with a few pinches of salt in a small jar with a lid. Shake to combine and let sit for about 5 minutes for the flavors to meld. Then add the oil and shake to emulsify.
  4. When the lentils are done, drain them and discard the bay leaf. Return the lentils to the pan, add about 3 tablespoons of the salsa verde and the raisins. Let cool and then taste for seasoning. Add more salt and/or lemon juice if needed.
  5. In a large serving bowl, toss the celery and leaves with 1 tablespoon of the vinaigrette, red pepper flakes and salt if needed. Add the lentils and almonds, toss to mix. Taste again and add more of the vinaigrette, lemon juice or salt if required.
  6. Shave the pecorino or parmesan on top when serving.
  7. Can be served immediately or at room temperature.
Celery and Lentil Salad

Celery and Lentil Salad

 

This recipe comes from the Food52 site by EmilyC.

I’m taking this one to Fiesta Friday, a virtual blogging party hosted by Angie. The party is home to bloggers with recipe and craft ideas. It’s Fiesta Friday #379 and this would be wonderful served at your Mother’s Day BBQ. Please consider joining us and adding your own post to the party.

Celery and Green Lentil Salad

Celery and Green Lentil Salad

April – Curried Sweet Potato Salad

April – Curried Sweet Potato Salad

Curried Sweet Potato Salad

Curried Sweet Potato Salad – I’ll have some of that!

I have shortened the title of this recipe which should really be Curried Sweet Potato Salad with Toasted Cashews, Garbanzo Beans and Fresh Goat Cheese. Yes, I agree, much too big a mouthful. Serve this warm from the oven if you want a melty cheese topping. You could also let it cool a bit, crumble the goat cheese over the top and refrigerate. It will keep for a few days. Let it come back up to room temperature for the best flavor before serving (although I ate the leftovers for lunch right out of the fridge).

Curried Sweet Potato Salad

Curried Sweet Potato Salad

Feta could be alternative to the goat cheese. Leave off the cheese if you want to make it vegan.

Pine nuts or pepitas (hulled pumpkin seeds) can sub for the cashews.

If you want something sweet in the salad, how about a few raisins? Plump them first for 10 minutes in some freshly boiled water.

Sweet potatoes are one of those vegetables that I could eat every night. Give me a big roasted sweet potato and a green salad, I’m happy. I don’t even think it needs any butter although I often add a big spoonful of Greek yogurt.

Curried Sweet Potato Salad with Cashews, Garbanzos, and Fresh Goat Cheese

Ingredients:

  • 2 pounds (3 – 4) sweet potatoes, unpeeled but scrubbed – any color although yams are pretty. I used a combination since that was what I had on hand.
  • 4 tablespoons of neutral oil or olive oil
  • 1 1/2 teaspoons of kosher salt
  • Freshly ground pepper
  • 1/2 cup of cashews
  • 1/4 cup of golden raisins (optional)
  • 1 tablespoon of mild curry powder (use less if it is hot)
  • Red pepper flakes if you want it hot
  • 1 15-oz can of garbanzo beans, drained and rinsed
  • 1 lime, halved
  • 4 scallions, sliced thinly
  • 1/2 cup of crumbled goat or other fresh white cheese
  • optional – chopped cilantro would be good

Method:

  1. Heat your oven to 425 degrees F.
  2. Line a sheet pan with baking or parchment paper
  3. Cut the sweet potatoes in half, then into 1/4 inch half moon slices.
  4. Put the potatoes into a large bowl with 3 tablespoons of the oil, the curry powder, red pepper (if using), salt and freshly ground pepper. Scrunch them around until they are coated with the seasonings and oil. I find my clean hands the easiest.
  5. Scatter the potatoes evenly on the prepared sheet pan. It’s ok if they won’t fit in one layer. Roast the sweet potatoes for 20-25 minutes until they are beginning to brown on the bottom.
  6. Meanwhile, add the drained garbanzo beans to the empty bowl, stirring them to coat with any remaining oil and seasonings.
  7. For the cashews – heat 1 tablespoon of the oil in a small skillet. Add the cashews and cook, stirring, until they begin to brown. Remove the nuts and any remaining oil to a small plate to cool.
  8. If using the raisins, put them in a small bowl and cover with boiling water. Drain after 10 minutes.
  9. After the sweet potatoes have roasted for 20-25 minutes, remove the sheet pan from the oven. Carefully turn the sweet potatoes over and add the garbanzo beans to the pan.
  10. Roast for another 15 minutes, then remove and squeeze the juice of 1/2 lime over the pan.
  11. Transfer everything to a serving dish. Squeeze the juice of the limes over, scatter the raisins and cashew nuts (plus any oil) over the top.
  12. Garnish with sliced scallions and crumbled fresh goat cheese.

The garbanzos will get a little crisp from their stay in the oven.

Curried Sweet Potato Salad

Curried Sweet Potato Salad

Curried Sweet Potato Salad

Curried Sweet Potato Salad

This could be a great side for a BBQ, or an entire vegetarian dinner.

I think the folks at Fiesta Friday #377 would also enjoy it and plan to take it over to Angie’s place for the party. Click on the link to read all the fun blog posts. You will find recipes for yummy food, decorating and craft ideas, plus much more. And please think about adding your own link to the party. This week I am co-hosting the party with Angie.

Quinn agrees as you can see from the first picture.

September – Fennel, Prosciutto and Pomegranate Salad

September – Fennel, Prosciutto and Pomegranate Salad

Summer is definitely salad season and the less cooking we have to do in the warm weather, the better. This salad could easily be an entire meal, just add some crisp bread and creamy cheese on the side. You wouldn’t even need to turn on the oven.

So serve this salad in the dog days of summer. The weather man has predicted a massive heat wave this Labor Day weekend in northern California.

Fennel, Prosciutto and Pomegranate Salad

Fennel, Prosciutto and Pomegranate Salad

This salad was adapted from Bon Appetit (November 2008) and posted by the blog Smitten Kitchen (November 2008).

That seems like a very long time ago now, so much has happened and changed since then. In 2008 I think pomegranate seeds were mostly available in the fall, now I often find them in the store year round. They add a very satisfying crunch to the salad, a wonderful textural and flavor enhancement.

Fennel, Prosciutto and Pomegranate Salad

Ingredients for about 4 servings: 

  • 2 cups thinly sliced fennel bulb
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/4 teaspoon of coarse kosher salt
  • 6 cups of arugula (about 4 ounces)
  • 1 cup thinly sliced green onions
  • 1/4 cup thinly sliced mint leaves
  • 1 1/2 tablespoons balsamic vinegar (I used my fig balsamic)
  • 6 ounces thinly sliced prosciutto, torn into strips
  • 1/2 cup of pomegranate seeds

Method:

  1. Toss the fennel with 1 tablespoon of olive oil in a medium bowl, sprinkle with salt. You can do this as much as a day ahead.
  2. Combine the arugula, green onions, mint, vinegar and remaining 2 tablespoons of olive oil in a large bowl. Toss and season with more salt and pepper.
  3. Divide the greens among plates or in a large serving bowl. Top with the fennel, drape with the prosciutto. Sprinkle the pomegranate seeds on top
Fennel, Prosciutto and Pomegranate Salad

Fennel, Prosciutto and Pomegranate Salad

Fennel, Prosciutto and Pomegranate Salad

Fennel, Prosciutto and Pomegranate Salad

I am taking this to share on Fiesta Friday, it’s #345 this week hosted by Angie and cohosted by me. Indian summer is here and cooling salads are always welcome. Please join us by clicking on the link, you will find a variety of sweet and savory recipes, craft and decorating ideas.

Stay well and safe everyone. Don’t forget to keep your social distance and wear your mask. We need to be compassionate and take care of each other.