Recipe & Pic From Martha Stewart
Try this refreshing salad with grilled meats or veggies for an end-of-summer treat!
1 cantaloupe, peeled, seeded, and cut into 1/4-inch slices
1/2 cucumber, peeled and thinly sliced
Flaky sea salt, such as Maldon, and freshly ground pepper
Extra-virgin olive oil
Fresh mint leaves, for serving
Arrange melons and cucumber on a platter; season with salt and pepper. Drizzle with oil. Just before serving, sprinkle with mint.
Recipe & Pic from Jo Cooks
Another hot-weather entrée salad that will help keep you cool this week!
Chicken
2 teaspoon smoked paprika
1/2 teaspoon turmeric
2 teaspoon ground cumin
1/2 teaspoon cinnamon
2 teaspoon pepper or to taste
1 teaspoon salt or to taste
1/4 cup lemon juice from about 2 lemons
1/2 cup olive oil
1 teaspoon red pepper flakes
4 cloves garlic minced
1 pound chicken breasts boneless and skinless
1 large onion sliced
Tabbouleh Salad
2 cups water
1 cup bulgur wheat uncooked
1/4 cup olive oil
1/4 cup lemon juice (from 1 or 2 lemons, depends on size)
3 cups tomatoes chopped small
1 cucumber chopped small
1/4 cup green onions chopped (use your Tropea onions!)
2 cups fresh parsley chopped
1/4 cup fresh mint chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
Other Optional Ingredients
1/4 cup feta cheese crumbled
1/2 cup Kalamata olives
pita bread
hummus
1 avocado sliced
In a 8×8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavor you’ll have.
Preheat the oven to 425 F degrees.
Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.
Let the chicken rest for 5 to 10 minutes before slicing.
Tabbouleh Salad
While the chicken is baking, prepare the tabbouleh salad. Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.
Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.
To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.
Image from Eating Well
10 collard leaves (about 8 ounces)
½ cup rice vinegar
3 ½ cups water, divided
1 tablespoon light brown sugar
¼ cup smooth natural peanut butter
¼ cup reduced-sodium tamari
1 large clove garlic, minced
3 scallions, trimmed and cut into 2-inch pieces
1 stalk lemongrass, cut into 2-inch pieces
1 1-inch piece fresh ginger, sliced
1 pound boneless, skinless chicken breast, trimmed
⅛ teaspoon salt
2 ounces thin rice noodles or rice sticks
2 tablespoons toasted sesame oil, divided
1 cup grated beet
1 cup grated carrot
¾ cup fresh basil leaves
¾ cup fresh mint leaves
1 tablespoon sesame seeds
Step 1
Bring a large pot of water to a boil. Set a large bowl of ice water next to the stove. Lay a collard green flat, with the thicker part of the stem that runs down the middle of the leaf facing up and the shiny, bright green side down. Using a sharp knife, shave off the thick stem so it's almost flush with the leaf. Trim any of the remaining stem from the base of the leaf, reserving all shaved and trimmed pieces. Repeat with the remaining leaves. Cut all the stem pieces into 2- to 3-inch lengths.
Step 2
Cook the leaves in the boiling water in 3 batches until soft but still pliable, 1 to 2 minutes, then transfer to the ice water until cool. Drain and pat dry.
Step 3
Bring vinegar, 1/2 cup water and brown sugar to a boil in a small saucepan. Add the collard stems and reduce heat to maintain a simmer. Cover and cook until tender, about 15 minutes. Remove from heat and let stand for 10 minutes. Remove the stems from the pickling liquid and set aside.
Step 4
Transfer 1/4 cup of the pickling liquid to a small bowl (discard the remaining liquid). Whisk in peanut butter, tamari and garlic. Set aside.
Step 5
Combine the remaining 3 cups water, scallions, lemongrass and ginger in a large saucepan. Bring to a boil. Add chicken and reduce heat to maintain a bare simmer; cook until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, 12 to 15 minutes. Transfer the chicken to a clean cutting board. Shred and season with salt.
Step 6
Using a slotted spoon, remove the solids from the chicken-poaching liquid and discard. Return the liquid to a boil. Add noodles and cook according to package directions. Drain, transfer to a bowl and toss with 1 tablespoon sesame oil.
Step 7
To assemble spring rolls: Lay a collard leaf on a clean cutting board. Place 2 tablespoons chicken in the center and top with about 1 tablespoon each of the noodles, beet, carrot, basil, mint and pickled stems. Fold both sides of the leaf over the filling and, starting with the open end closest to you, roll into a tight cylinder. Repeat with the remaining leaves and filling. Brush the rolls with the remaining 1 tablespoon sesame oil and sprinkle with sesame seeds. Serve with the reserved peanut sauce.
From Smitten Kitchen
3/4 pound carrots, peeled, trimmed and coarsely grated
4 tablespoons olive oil
1 crushed clove of garlic
1/2 teaspoon caraway seeds or about half as much, ground (I used seeds but ground them first)
3/4 teaspoon cumin seeds or about half as much, ground (I used the seed but ground them first, again)
1/2 teaspoon paprika
3/4 teaspoon harissa (for a solid kick of heat; adjust yours to taste, and to the heat level of your harissa)
1/2 teaspoon sugar
3 tablespoons lemon juice
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh mint, finely chopped
100 grams feta, crumbled or chopped into bits
In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix. Add the herbs and mix. Leave to infuse for an hour and add the feta before eating. With a fork.
From David Lebovitz
To make a gorgeous summer salad with shelling beans, simply tear open the pods of the beans and pluck out the beans. A pound of beans will give you enough for about 4 people.
Bring a pot of lightly salted water to a boil and drop the beans in. Let them simmer for about 20 minutes. Taste one (careful, they’re hot!). I like my just slightly firm, but not too crunchy. Most fresh shelling beans cook in 20 to 30 minutes. But cook them to your liking.
While they’re cooking, make a simple vinaigrette using olive oil, your favorite vinegar, and if you have it, you won’t be disappointed if you add a little pour of nutty walnut, argan, or hazelnut oil.
When the beans are done, drain them.
Toss the beans in the vinaigrette while they’re warm, allowing them to absorb the lovely flavor of the vinaigrette better. If you want, add some chopped herbs, like basil and thyme, some freshly-ground black pepper and minced shallots (which are one of the great secrets of French cooking. Professional chefs use lots of shallots too. How come you don’t use them?)
Let cool to room temperature. You can allow the beans to marinate for a few hours, which will improve their flavor.
Quarter some tomatoes, coarsely chop some fresh mint and flat-leaf parsley, and toss them with the beans. Taste for salt and seasonings.
Did someone mention tossing in some fresh, sweet kernels of corn?
Did I hear something about adding big chunks of crumbled feta cheese?
Isn’t there anyone out there fighting for coarsely chopped green or black olives?
Yes, yes, and yes!
I eat bowlsful of this salad on it’s own all summer long. It’s great just as it is, or as an accompaniment to roasted chicken or pork loin, or grilled fish. And it’s perfect for do-ahead entertaining.
Shelling beans: try ’em today!
adapted from Serious Eats
Garlic Oil
1 cup pure olive oil
1 1/2 tablespoons garlic, finely chopped
1 pound pita bread
1 teaspoon salt
Garlic Vinaigrette
2 teaspoons garlic paste
1/4 cup lemon juice
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup pure olive oil
1/4 cup extra virgin olive oil
Vegetables
1-2 cups tomatoes, diced
1 cup cucumbers, peeled and cut into small dice
2 cups lettuce, chopped
2/3 cup mint, torn (optional)
1/2 cup flat leaf parsley, roughly chopped
1/4 cup sweet onion, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper
Make the garlic oil: Heat the oil, remove from the heat, and add the garlic. Let steep for several hours.
Preheat the oven to 350°F.
Split the pita in half. Brush one side of each half with the garlic oil. Sprinkle with salt. Cut each half into eighths and spread (oil side up) on a sheet pan. Place in the oven and bake until golden and crispy. Reserve.
Make the vinaigrette: Combine the garlic paste, vinegar, lemon juice, salt, and pepper, then whisk in the olive oils.
Combine all of the vegetables and toss with half the vinaigrette; salt and pepper to taste.
Combine the pita, vegetables, and more vinaigrette. Toss. Add more vinaigrette if the fattoush looks dry.
from Ottolenghi
For The Yogurt Sauce
1/2 cup sour cream *
2/3 cup low-fat plain Greek Yogurt
1 tablespoon lemon juice
1 small garlic clove, pressed or finely minced
1 1/2 tablespoons olive oil
1 tablespoon sumac
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
For The Meatballs
1 pound ground turkey (white or dark meat)
1 large egg
1 large zucchini, grated
6 scallions, sliced thin
2 tablespoons chopped mint leaves
2 tablespoons chopped cilantro leaves
2 large cloves garlic, pressed or finely minced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
Vegetable oil for sautéing
* For a lower fat sauce you can swap out the sour cream for low fat yogurt. The taste is a bit more tart but still delicious.
Make the Yogurt Sauce Combine all ingredients. Set aside or refrigerate for up to 3 days, until needed.
Make The Meatballs Preheat oven to 425F. Line a baking sheet with parchment paper. In a large bowl combine turkey, zucchini, scallions, egg, mint, cilantro, garlic and spices. Using your hands, shape the meatballs (about 2 1/2 tablespoons per ball) by gently squeezing them and tossing them from hand to hand. Set formed meatballs on a large plate. (makes about 18)
Heat 2 tablespoons oil over medium heat in a large skillet. Slice half the meatballs into the pan and brown them on all sides, about 4 minutes. Carefully transfer them to the baking sheet. Repeat with the rest of the meatballs, adding extra oil to the pan, if needed. Slide the tray into the center of the oven and cook for 6-7 minutes, until cooked through. Serve with lemony yogurt sauce.
adapted from Epicurious
1/4 cup pine nuts (optional)
1 medium fennel bulb, stalks and fronds removed, and base trimmed
6 ounces red butter lettuce, roughly chopped
6 ounces frisée, torn into 2-inch pieces
1/2 cup fresh mint leaves
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
1 teaspoon coarse-grain Dijon mustard
Salt & Freshly ground black pepper
Heat oven to 350°F with rack in middle.
Spread pine nuts in a small baking sheet and bake until pale golden, about 8 minutes. Let cool.
Using mandoline (or very sharp knife), thinly slice fennel bulb crosswise, beginning at base, into a large bowl, stopping about halfway up bulb (reserve remaining bulb for another use). Toss fennel with lettuce, frisée, and mint.
Whisk together oil, vinegar, shallot, Dijon mustard, and 1/4 teaspoon each of salt and pepper in a small bowl.
Toss salad well with vinaigrette and pine nuts. Season to taste, if necessary, with salt and pepper.
Adapted from Bon Appetite
The original recipe calls for radishes, but we thought our tender salad turnips would be a great substitute. Serve as-is or add in some salad mix or Cherokee lettuce!
1-2 cups sugar snap peas, trimmed, stringed, cut in half on diagonal
Kosher salt
3 tablespoons extra-virgin olive oil
1 tablespoon (or more) fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon sumac plus more for garnish (optional)
1 bunch hakurei turnips, trimmed, thinly sliced
4 ounces ricotta salata or feta, crumbled
Freshly ground black pepper
2 tablespoons coarsely chopped fresh mint
Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
Whisk oil, 1 tablespoon lemon juice, vinegar, and 1/2 teaspoon sumac in a small bowl. Toss peas, turnips, and cheese in a large bowl. DO AHEAD Can be made 1 day ahead. Cover dressing and salad separately and chill.
Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.
From Cookie & Kate
½ cup extra-virgin olive oil
½ cup lemon juice (about 2 lemons)
¼ cup packed fresh mint
3 tablespoons honey or maple syrup
1 tablespoon Dijon mustard
2 cloves garlic, roughly chopped (or use green garlic!)
¼ teaspoon fine sea salt
10 twists of freshly ground black pepper
In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as a dressing or as a creamy sauce! Will keep well, covered and refrigerated, for up to 1 week.
From Six Seasons: A New Way With Vegetables
1/2 recipe tonnato
juice of 1/2 lemon
2 bunches radishes, halved or quartered
1 small handful mint leaves
kosher salt and freshly ground black pepper
1/4 cup sunflower seeds, lightly toasted
1 small handful sunflower sprouts (optional)
Put the tonnato in a large bowl, squeeze in a couple tablespoons of lemon juice, and stir to mix. Add the radishes and toss to coat them. Add the mint and season well with salt and pepper. Toss with sunflower seeds and sprouts (if using)
Tonnato
2 5oz cans oil packed tuna
1/4 tsp kosher salt
1/3 cup good quality mayo
1/4 cup extra virgin olive oil
1 tbs fresh lemon juice
Put the tuna and salt in a food processor and pulse until blended. Add 1/3 cup mayo and pulse until creamy. With the processor running, drizzle in the olive oil and lemon juice and process until smooth and creamy.
From NYT Cooking
¼ cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets)
16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, OR tofu can be substituted)
½ teaspoon hot chile powder, preferably Thai or Lao
4 teaspoons fish sauce (nam pla)
5 teaspoons freshly squeezed lime juice
¼ cup slivered red onions
2 tablespoons chopped cilantro
2 tablespoons sliced scallions
10 whole mint leaves, more for serving
Lettuce leaves
cucumber spears, for serving
4 cups cooked sticky or jasmine rice, for serving (or serve in Butter Lettuce cups!)
To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.
To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.
Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.