Salad

June in the Kitchen – Warm Squash and Garbanzo Bean Salad with Tahini Dressing
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June in the Kitchen – Warm Squash and Garbanzo Bean Salad with Tahini Dressing

I seem to be stuck on dishes that work on a buffet these days. It’s the impulse to cook foods that are excellent warm or at room temperature, easy summer food perfect with something tossed on the BBQ. This dish could also be a main course for a vegan or vegetarian meal.

Warm Squash & Chickpea Salad with Tahini Sauce

Warm Squash & Chickpea Salad with Tahini Sauce

The recipe is adapted from Food 52 “The Genius Recipes“.

Warm Squash & Chickpea Salad with Tahini

  • 2 lbs of winter squash, peeled, seeded and cut into 1-inch cubes.
  • 1 garlic clove, minced finely
  • 1 teaspoon Zahtar
  • 1/2 teaspoon ground allspice
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups of home cooked chickpeas or 1 can of cooked chickpeas, drained and rinsed
  • 1/2 small red onion, finely chopped
  • 1/4 cup of roughly chopped cilantro

Tahini Sauce

  • 1 garlic clove, crushed to a paste with a pinch of salt
  • 3 1/2 tablespoons of fresh lemon juice
  • 3 tablespoons of tahini paste
  • 2 tablespoons of water (plus more if needed to thin)
  • 2 tablespoons of extra virgin olive oil
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Toss the squash with the garlic, allspice, Zahtar, olive oil and salt and pepper. Place in one layer on the baking sheet and roast for about 25 minutes until soft and starting to brown. Let cool for a few minutes.
  3. Meanwhile, make the tahini sauce. Mix the crushed garlic with the lemon juice, add the tahini paste. Thin with water and add the olive oil. Whisk into a smooth sauce and taste for seasoning.
  4. To assemble, place the warm squash, chickpeas, red onion, and cilantro in a mixing bowl. Add the tahini sauce and mix carefully. Season with salt and pepper to taste.
Warm Squash and Chickpea Salad

Warm Squash and Chickpea Salad

I’m taking this for the buffet at Angie’s for Fiesta Friday #73. Come join the fun.

Fiesta Friday

June in the Kitchen – Peach, Arugula and Prosciutto Salad
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June in the Kitchen – Peach, Arugula and Prosciutto Salad

I first read about this combination of juicy peaches, rich prosciutto and peppery arugula in Michael Chiarello’s cookbook “Casual Cooking“. The cookbook was published in 2002 and is still pertinent 13 years later, offering recipes that are flavorful and delicious in addition to being easy to prepare. Michael Chiarello is a chef in Napa Valley, which is sometimes called the Tuscany of America. He is founder of the Tra Vigne restaurant in St. Helena. Recently a post I read on Fiesta Friday #71 for a “Grilled Nectarine and Arugula Salad” on Caroline’s Cooking triggered my memory, her recipe sounds delicious. I haven’t made Michael’s version in several years, it used to be a favorite because it is so versatile. Serve it as a first course (on individual plates), on a platter as part of a buffet, or even as dessert.

Use peaches, or nectarines, or a combination…I think even apricots would be wonderful.

Warm Peach and Prosciutto Salad with Arugula

  • 1/4 lb. of thinly sliced prosciutto
  • 1 lb. of peaches or combination of peaches (peeled) and nectarines, each cut into 8 wedges
  • 2 1/2 tablespoons unsalted butter
  • 1 bay leaf
  • 2 teaspoons finely minced fresh thyme leaves
  • 2 tablespoons aged balsamic vinegar
  • 4 cups loosely packed arugula, washed and dried
  1. Lay out the prsciutto on individual plates or a platter. Let it warm to room temperature.IMG_3300
  2. Place the sliced fruit in a bowl and add the salt and pepper (salt no more than 10 minutes before cooking or they will soften too much).
  3. Heat the butter in a large skillet and cook on medium until starting to brown.
  4. Add the thyme, and bay leaf to the skillet and warm for 30 seconds to flavor the butter.
  5. Add the peaches and balsamic vinegar, cook for an additional 30 seconds to warm.
  6. Turn off the heat and take the skillet off the burner, add the arugula and toss quickly just to wilt. Remove the bay leaf.
  7. Add the contents of the skillet to the platter of prosciutto.
Warm peach salad with proscuitto and arugula

Warm peach salad with prosciuitto and arugula

June in the Kitchen – Roast Carrot and Avocado Salad with Crunchy Seeds
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June in the Kitchen – Roast Carrot and Avocado Salad with Crunchy Seeds

Here is another salad using roast carrots, this time with avocado and some crunchy seeds. Use my seedy mix if you have it on hand, otherwise toast some sunflower and sesame seeds in a dry skillet. Roasting carrots concentrates their sweetness, it’s become my new favorite way to eat them. Boiling them first means they cook much faster and don’t burn, and a citrus marinade adds flavor. You can make this ahead, it is good at room temperature. A platter would be perfect for a buffet. Or, serve individual plates as a first course.

Tricolor Carrots

Tricolor Carrots

Carrot & Avocado Salad with Crunchy Seeds

  •  3 bunches of small carrots or larger ones, peeled and cut into 3 inch lengths and halved (about 2 lbs)
  • Kosher salt
  • 1 orange, halved
  • 1 lemon, halved
  • 1 teaspoon cumin seeds, lightly toasted in a dry skillet
  • 2 medium cloves of garlic
  • 1 tablespoon of fresh thyme leaves
  • 1 teaspoon of red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • Freshly ground pepper
  • 1 tablespoon sugar
  • 1 avocado, pitted, peeled and cut into about 12 wedges
  • 2 cups mixed micro greens, baby sprouts, and herbs.
  • 1/4 cup of creme fraiche, sour cream, or soft fresh goats cheese
  • 3-4 tablespoons of seedy mix, or 2 tablespoons of toasted sunflower seeds and 2 teaspoons of toasted sesame seeds
  1. Preheat the oven to 450 degrees F.
  2. Prepare the carrots, then cover with salted cold water in a large pot, bring to a boil, and simmer for 10 minutes until almost tender.
  3. Drain and transfer to a rimmed non-stick or parchment lined baking sheet.
  4. In a blender container or food processor combine 1 teaspoon each of squeezed orange and lemon juice, 2 tablespoons of olive oil, the toasted cumin, garlic cloves, thyme, vinegar, and red pepper flakes. Blend until smooth.
  5. Pour over and coat the carrots with the marinade, tossing to mix. Add the halved lemon and orange to the pan.
  6. Roast until browned is spots, about 20 minutes. Shake the pan once to brown evenly.
  7. Once cooked to your liking, remove the pan and let the carrots cool.
  8. Squeeze the juice from the roasted citrus halves into a small bowl. Add any remaining fresh juice, 6 tablespoons of olive oil, and the sugar. Season with salt and pepper and whisk to combine.
  9. Spread the carrots on a platter or serving dish (or on individual plates), add the avocado slices, cremefraiche and top with the greens.

    Roast Carrots

    Roast Carrots

  10. Drizzle with the dressing and sprinkle with the toasted seeds.
Roast Carrots with Avocado, microgreens sour cream and seedy mix

Roast Carrots with Avocado, microgreens sour cream and seedy mix

Carrot and Avocado Salad

Carrot and Avocado Salad

Serve at room temperature.

I’m taking this to serve at the buffet on Fiesta Friday #71 at Angie’s. Please come and join us at the party. Fiesta Friday

April in the Kitchen – Carrot and Avocado Salad with Crispy Kale and Hijiki
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April in the Kitchen – Carrot and Avocado Salad with Crispy Kale and Hijiki

The pictures don’t do this dish justice, it was absolutely delicious. You can serve this vegetable dish either warm or at room temperature as a salad. It’s an amazing combination of flavors and textures. It’s also a powerhouse of nutrition. Sweet spring carrots, creamy avocado, crispy baked kale, and crunchy hijiki seaweed combine to make a stunning salad.

Recipe adapted from “The Fat Radish, Kitchen Diaries“.

Carrot and Avocado Salad with Crispy Kale and Hijiki

(serves 6)

  • 1/4 cup soy sauce
  • 2 tablespoons seasame oil
  • 1/4 cup mirin
  • 2 tablespoons fish sauce
  • 1 garlic clove, minced
  • 1 teaspoon freshly grated ginger
  • 1/2 ounce dried hijiki (about 1/4 cup), rinsed and soaked in warm water for 15 minutes, drained
  • 1 bunch curly kale, stripped from the stem and torn into small pieces
  • 5 tablespoons of olive oil, divided
  • 1/2 teaspoon Chinese five spice powder
  • 1/2 teaspoon coarse salt
  • 1 pounds spring carrots, scrubbed and trimmed
  • 2 ripe avocados, peeled, pitted and cut into wedges. 
  • Black sesame seeds for garnish (optional)
  1. In a mixing bowl, whisk together the soy sauce, seasame oil, mirin, fish sauce, garlic and ginger. Add the drained hijiki and set aside.
  2. Preheat the oven to 325 degrees F
  3. Place the kale on a baking sheet and rub with 2 tablespoons of the olive oil. Sprinkle with the five spice powder and salt. Place in the oven and bake, turning once, until crispy, about 20 minutes. Set the kale aside to cool.

    Crispy Kale

    Crispy Kale

  4. Bring a pot of salted water to a bowl and add the carrots. Cook until nearly tender, about 10 minutes depending on size. Transfer to a paper towel lined plate to drain and cool. Cut in half lengthwise.
  5. Place the remaining 3 tablespoons of oil in a heavy skillet on medium-high heat. Add the carrots to the pan and cook, stirring until brown and caramelized, about 10 minutes. Transfer to a large bowl.
  6. Spoon the drained  hijiki and its marinade over the carrots, add the kale and avocado wedges (if not serving immediately, wait to add the avocado), stir gently to combine.
  7. Add the avocado just before serving and combine gently.
  8. Sprinkle with sesame seeds.

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This dish would be suitable for vegetarians and can be gluten free if you use gluten free soy sauce.

November in the kitchen – Cooking For Leftovers
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November in the kitchen – Cooking For Leftovers

I love leftovers; they might be my favorite part of the Thanksgiving meal. Don’t misunderstand, I enjoy Thanksgiving, but what I really love about that day are the people. Our family lives some distance away, so our Thanksgiving get-together has always involved wonderful friends and their family. After so many years they have become my family as well. I am so grateful for their open arms and hospitality.

Leftovers have endless possibilities. In contrast to the meal on Thanksgiving, which is fairly traditional in most homes, leftovers let your creativity take flight. For example, in her book “The Complete Turkey Cookbook” (now out of print) published in 1971, S.I. Reese describes “The Soup”. The Soup consists of turkey stock (made from the carcass), leftover gravy, leftover creamed onions, leftover stuffing, chestnuts (if you have them), plus sautéed fresh celery and mushrooms. I’ve made a much simpler version for my family. The trick is using leftover stuffing to thicken the soup. This is a “stand your spoon up” soup, filling comforting, and warming.

I start thinking about leftovers even before the turkey goes in the oven. What is your favorite way to use them?

What about a stuffing Panini? Use a mild cheese such as Muenster, mozzarella or Monterey jack; I added a little thinly sliced red onion and some cranberry sauce. You could, of course, add some leftover turkey as well. I’m continuing in the loaded carb tradtion of Thanksgiving.

Panini with stuffing, mozzarella cheese, and cranberry sauce

Panini with stuffing, mozzarella cheese, and cranberry sauce

Panini with stuffing

Stuffing Panini

Stuffing Panini

Stuffing Panini

In case you are curious, my stuffing contains raisins and cornbread in addition to the usual sausage, onions, celery, and bread. The originial recipe came from my ex-mother-in-law who was from Germantown, Wisconsin. It’s changed over the years, but the raisins are always an essential ingredient.

Leftover pie for breakfast is always a winner. I’m usually too full by the end of Thanksgiving dinner to really enjoy it. But, the next morning with coffee it gets my full attention.

Salads are welcome after the day of feasting. Everything-but-the-kitchen-sink salad is easily adapted to suit whatever leftovers you have on hand. Brussels sprouts, leftover bread turned into croutons, turkey, chopped veggies from the raw vegetable plate, some pickles, cranberry sauce stirred into the dressing, what about a few raisins or grapes or chopped apple or candied nuts? Endless possibilities!

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I’ve seen recipes for turnovers made with chopped turkey, mashed sweet potatoes, and leftover cooked vegetables. Even simpler, what about old-fashioned turkey croquettes? They were one of my mother’s ways of using up leftover turkey. They consist of chopped turkey and mashed potatoes mixed together, well-seasoned, formed into patties, dipped in egg then breadcrumbs, and fried in butter. They were yummy! I remember them as soft in the middle and crispy on the outside. A simple salad completed the meal. They would be even better with a poached egg on top! I think I’ve talked myself into making them…stay tuned for a future post.

I’ll be sharing my leftovers with at Angie’s Fiesta Friday party at the Novice Gardener. Come join the fun and see what others are cooking.

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