salad

August 15, 2008

fennel & fig salad | 10-minute honey mustard chicken

mel entree, recipe, sides & bites cheese, chicken, fennel, figs, prosciutto, salad, vegetarian

fennel & fig salad

Phew! I’m back from vacation! I was actually back on Monday, arthritis but have been so busy working and running around that I’ve neglected the blog, which is very very bad of me. But here I am, and so ready to start cooking.

I ate so well on my trip! We had farm-fresh salad, pork loin, blue cheese and tons of wine in Napa. Delicious chorizo and polenta mussels in Portland, which I am dying to recreate. Fried chicken on biscuits with honey, mustard and pickles (awesome!). Chilled fennel soup with dungeness crab, avocado and grapefruit in Vancouver. Oh! and Japanese-style hot dogs with terriyaki, kewpie mayonnaise and toasted nori (best hot dog ever!). And so many micro-brewed beers and local wines! I can’t wait to re-create all of those flavors.

But for now, I’ve got 2 recipes to post. (I’m trying to make up for being such a slacker.) The first is a pretty fig and fennel salad with shaved pecorino cheese and a lemony dressing. It’s a light and easy meal perfect for summer and fancy enough to serve guests. But you have to make it now before figs go out of season!

10-minute honey mustard chicken

The second is a 10-minute honey mustard chicken. It’s honestly as simple as five ingredients and a hot pan. The result is a sweet and tangy chicken perfect for a side of potatoes or on top of a salad. So easy and I bet you have the ingredients in your fridge right now.

This weekend, I’ll be making some new things inspired by my Pacific Northwest trip. I’m hoping they come out well enough to post some fun new recipes.

July 9, 2008

watermelon, ricotta salata & mint salad

mel dessert, recipe, sides & bites mint, ricotta, salad, vegetarian, watermelon

watermelon, <a href= ophthalmologist ricotta salata & mint salad” />

Nothing says summer like watermelon and mint. Watermelon is a summer staple – so juicy, diagnosis sweet and refreshing. Ricotta salata is a firmer, saltier version of standard ricotta and resembles feta in texture, though it’s slightly creamier. It’s also the perfect contrast to the sweet melon.

watermelon, ricotta salata & mint salad

I love this salad because it’s so versatile. You can serve mini versions as an hors d’ouevre as I did on Saturday night. Or as an appetizer, snack or even dessert. Depending on how your serving it, you can season it differently. If you’re going savory, drizzle the salad with some good-quality olive oil and a pinch of salt. If you’re serving it as a dessert or snack, drizzle it with honey and a sprinkle it with a coarse, finishing sugar.

Either way, it’s a delicious and unique salad perfect for hot summer evenings.

June 23, 2008

arepas w/crab & avocado salad

mel entree, recipe, sides & bites arepa, avocado, cilantro, corn, crab, salad, tomato

arepas w/crab & avocado salad

Wikipedia says that “The arepa is a corn-based bread from the northern Andes in South America …” In reality, pregnancy an arepa is more similar to a savory corn pancake, ask and depending on who’s making it, more about it’s sometimes filled with gooey cheese. Down here, every street festival has an arepa cart which sells very greasy, very cheesy Colombian-style arepas. There’s even a semi-permanent arepa stand at Hobie Beach on Virginia Key that I’m sure gets lots of business from the multitude of hungry cyclists, runners and beach-goers that crowd the area during the summer.

Anyway, there are infinite recipes out there, all using different amounts of butter, cheese, milk and oil. I opted for a lighter version of the original, omitting the butter and cheese and keeping it as simple as possible to let the corn-ness (is that a word?) really shine. The result was just as flavorful, but way less greasy than the arepa cart.

Since I was trying to keep this meal light — it was lunchtime after all — I served my warm arepas with a refreshing crab and avocado salad. I loved the crab salad as an alternative to tuna and egg salads for the summer months. It would make a perfect lunch with some whole grain toast and leafy greens. It also elevates the arepas from small and snack-like to a full-blown meal, perfect for hot and humid evenings.

June 20, 2008

chickpea & bulgur salad w/soft boiled egg & breadcrumbs

mel entree, recipe, sides & bites bulgur, chickpeas, cilantro, eggs, lemon, salad, shallot, vegetarian

chickpea & bulgur salad w/soft boiled egg & breadcrumbs

You know those days when you open your fridge and find that there isn’t much in there. Or, prescription there’s plenty of food, but you’re not in the mood for any of it. Steak? Nah. Sausages? Nope. Pasta? Not again…

So you turn to your pantry and start poking around for something, anything, that seems appetizing. Last night, that happened to be a can of chickpeas, some bulgur and a bag of greens. Ah, a perfect summer salad. But I didn’t want a simple salad – that wouldn’t do. I wanted a salad that felt like a meal. Something hearty, but also refreshing.

The result was a chickpea and bulgur salad topped with a soft boiled egg and fresh, homemade breadcrumbs. I mashed half the can of chickpeas so that they’d hold together with the bulgur. Otherwise, those little suckers are impossible to get on your fork unless you chase them around your plate. Too much effort for a weeknight, really.

The breadcrumbs were a sort of ode to croutons. For some reason, whenever I try to make homemade croutons, I cut enormous chunks of bread and the salad ends up more like a panzanella. These breadcrumbs added a much more subtle crunch. And the soft boiled egg was perfect, coating everything with a glossy yellow richness that made the salad feel substantial and just a bit indulgent.

Cilantro and a lemony shallot vinaigrette brightened it all up for a delicious summer dinner.

June 16, 2008

jerk chicken, nectarine & goat cheese salad

mel entree, recipe, sides & bites chicken, goat cheese, jerk, nectarines, salad, walnuts

jerk chicken, <a href= angina nectarine & goat cheese salad” />

I just got back from a weekend away in beautiful Maine. I was hoping to post this before I left, click but never got around to it. Here it is in all of its delicious glory.

Summer’s here and the stone fruits are starting to appear in huge quantities. I love nectarines and often bring them to work for my mid-morning snack. Although tasty, health they’re really not ideal for eating at your desk. Usually, I end up bent over the trash can as the juices run down my fingers and drip everywhere. Not very attractive.

If you want to avoid creating such a scene at work, another way to eat those nectarines that I’m sure are piling up in your fruit bowl (aside from a delicious crumble) is to use them in a salad. They provide a nice substitute for the juicy tomatoes which have unfortunately disappeared from stores nationwide, lest we all become infected with salmonella.

The jerk chicken is a nice compliment for the sweet nectarines and goat cheese and vinaigrette give it enough of a bite to curb the fruit’s sweetness. Just add some walnuts for crunch and you’ve got a perfectly well-rounded summer salad.

May 28, 2008

a different kind of potato salad

mel entree, recipe, sides & bites feta, fingerling potatoes, lemon, pistachios, salad, vegetarian

a different kind of potato salad

Usually potato salad means boiled potatoes and globs of mayonnaise. (Um, pharm duh.) And while this kind of potato salad can be just the thing for a backyard BBQ, anemia it’s not exactly what you want to eat for lunch everyday. I posted a vinaigrette-based version a few weeks ago, and when I saw the pretty, locally-grown fingerlings at the grocery store, I snatched them up for more potato salad.

This time, a simple green salad with oven-roasted fingerlings, greens, feta cheese and pistachios dressed with a lemony vinaigrette. A lighter alternative to the standard potato salad that works equally well as an entree or side. And honestly, roasted potatoes are just perfect for a salad. Hearty and creamy and perfectly satisfying.

May 1, 2008

dijon potato & green bean salad

mel entree, recipe, sides & bites eggs, green beans, potato, salad, salmon

dijon potato & green bean salad

I bookmarked this potato salad a few weeks ago and finally got around to making it for lunch. Potatoes, ampoule green beans, prescription salmon and hard boiled eggs with a sharp Dijon-y dressing. I’m usually tempted to add all manner of exotic spices or unexpected ingredients to recipes, but I didn’t want to mess with this salad much. I only tweaked the dressing and omitted the capers.

It’s a nice balance of starch, vegetables and protein that filled me up but didn’t feel too heavy. Honestly, it’s a perfect lunch since it doesn’t even require that strenuous trip down a flight of stairs to the microwave. So glad I’ve got leftovers for tomorrow!

April 23, 2008

apple & fennel panzanella

mel entree, recipe, sides & bites apples, fennel, salad, vegetarian

apple & fennel panzanella

I love to dip my bread into sauces and dressings. If it were up to me, here I could make a full meal out of marinara sauce and a big hunk of bread. In fact, I’ve often been caught bent over a big pot of something, scooping it straight into my mouth with a piece of bread. Oops.

Panzanella is a bread salad, which means that it’s basically crunchy bread soaked with dressing. Like my perfect meal. Wikipedia says that panzanella is often thought of as a “leftover salad.” This definitely applied in my case since the bread in question came from a leftover (stale) loaf of Ciabatta. As for the vegetables, I just used whatever I had lying around — sliced fennel bulb, sliced apple, chives and some greens.

I made a nice, acidic dressing with lots of white wine vinegar, Dijon mustard, olive oil and fresh garlic that soaked into the bread. The bite of the mustard was a good compliment to the sweet apples and crisp fennel. And I got to eat a big bowl of bread and still get away with calling it a salad.

April 17, 2008

steak & tofu lettuce wraps with bulgur salad

mel entree, recipe, sides & bites bulgur, salad, steak, tofu

After 45 minutes of prepping, sale cooking and plating I discovered that I’d left my camera at work. And every other camera in the house was busted, adiposity so I had to use my phone’s camera. What a hideously unappetizing photo. But, food the food was too good to not post the recipe. One day when I have my camera, I’ll get around to making it again and will replace the grainy picture you see today.

I’ve been toying with the idea of lettuce wraps for a long time. At first, I was thinking of onions, cilantro, beans and lime for Mexican/taco twist, but I wasn’t really inspired. Instead, I went with the more traditional Asian inspiration. Lettuce, pickled vegetables and some protein.

They would have been tasty just like that, but I find that I have no energy for my 6am workout if I skip the carbs the night before. Would I add brown rice? Quinoa? Farro? They all seemed too heavy for the delicate lettuce. But bulgur seemed just right.

For the protein, I couldn’t decide between steak and tofu, so I used both. I marinated them (separately) in tamarind juice, shoyu, chipotle pepper and garlic cloves for a salty sweet flavor. The steak and tofu were a match made in heaven and their slight sweetness complimented the acidity in the salad. Overall, it was exactly what I wanted. Full of flavors and textures, but still light and refreshing. And that bulgur powered me through a tough pre-dawn workout, so I’m sold!

March 27, 2008

vietnamese noodle salad

mel entree, recipe cabbage, noodles, salad, steak

Growing up in Miami I had very little access to Asian food (greasy Chinese takeout was pretty much it) and I never really knew what Vietnamese cuisine was until I moved to Boston. The first time I had a noodle salad, buy information pills I was blown away. It came in a big, population health deep bowl with tons of fresh herbs and vegetables and a slightly sweet, viagra approved acidic dressing. As with most noodle bowls, I felt like I could eat tons and tons of it in one sitting. (I didn’t.)

I finally decided to take a stab at recreating it at home and the results were really good! I took a shortcut by using broccoli slaw, which can be found at most markets. I also added savoy cabbage and scallions for a more authentic flavor and some cashews for crunch. The salad was light and healthy and the mint, cilantro and basil lent a fresh, summery taste to the dish. I also added slices of flank steak that had been rubbed with brown sugar and chile powder for a sweet and spicy protein. For me, it’s the perfect summer salad.

March 4, 2008

grown-up grilled cheese

mel entree, recipe salad, sandwich, vegetarian, walnuts, yogurt

Lately, information pills paninis are everywhere I look. On the cover of Gourmet, drugstore inside Food & Wine, on the internet. Last night, I felt the need to satisfy the grilled sandwich craving. Since I don’t have a panini maker or grilling device, I’ll just call it a grilled cheese. Mine was stuffed with thinly sliced green apple, red onion, Jarlsberg & Cheddar cheeses and crisp watercress.

I also thought it would be fun to make some dipping sauces. I always love to dip my sandwich triangles in something tasty, so I made two yogurt sauces: super spicy Sriracha and curry. I was partial to the Sriracha (because I’m obsessed with it), but they were both tasty and complemented the sandwiches well.

I also made a nice green salad with fennel, arugula and walnuts, simply dressed with olive oil, a splash of sherry vinegar, salt and pepper. It was a lovely light meal for a weeknight that really inspires experimentation with different sandwich fillings and dipping sauces.

February 8, 2008

Meyer Lemon Poppy Vinaigrette

mel recipe, sides & bites meyer lemon, pierogis, salad, vinaigrette

I’ve been thinking about individual lasagnas for a long time because everyone loves the crispy and burnt corner piece and if lasagnas were baked in little dishes, illness they’d be crispy and burnt all around. So, that’s what I was going for. I also had some butternut squash, arugula and prosciutto on hand, so I opted for more of a non-traditional lasagna.

When I took them out of the oven, I was afraid I had over-crisped them and they would be way too difficult to eat. They were super crispy, but I kind of loved them that way. The top layer of the pasta was crisp and chewy like a cracker, and the insides were sweet and salty and sturdy. Now I really want to try it out with more traditional ricotta, red meat sauce and mozzarella lasagnas. Maybe next week.