Tag Archives: salad

Warm Cauliflower Couscous with Lemon and Chiles

Cauliflower couscous tfCauliflower Couscous – Posted by Lynda Balslev

The secret to this fabulous side dish is cauliflower – not as an addition to a salad of couscous grains, but as a replacement. That’s right – it’s all cauliflower, finely chopped to the size of couscous or rice grains, then tumbled with lemon, chiles and fresh herbs. Cauliflower holds its texture beautifully, either raw or, in this case, sautéed, providing a mild, nutty flavor and firm bite that will likely leave your dinner guests stymied and then pleasantly surprised. And not only is it a healthy ingredient, it provides a great gluten-free option to a grain side dish.

Warm Cauliflower Couscous with Lemon and Chiles
Serves 4 to 6 as a side dish

1 small head cauliflower
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon salt
1 garlic clove, minced
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
3 thin scallions, white and green parts thinly sliced
1 jalapeño pepper, stemmed and seeded, finely chopped
1 gypsy sweet pepper, thinly sliced
1/2 cup parsley leaves, chopped
1/2 cup cilantro leaves, chopped
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper

1. Remove the leaves and core of the cauliflower. Coarsely chop the florets and place in the bowl of a food processor. Pulse the florets until they are finely chopped, 10 to 12 times.
2. Heat the oil and melt the butter in a skillet over medium heat. Add the cauliflower and sauté until beginning to color, 2 to 3 minutes. Add the garlic, red chili flakes, paprika, and cumin. Continue to cook until the cauliflower is tender but not mushy, 3 to 4 minutes.
3. Remove from the heat and stir in the remaining ingredients. Taste for seasoning. Serve warm or at room temperature.

Southwestern Quinoa and Kale Tabbouleh

quinoa tabbouleh tastefood

This recipe is a clash of civilizations. Traditional tabbouleh is a Middle Eastern bulgur salad, packed with fresh herbs, garlic and chopped vegetables and coated with lemon and olive oil. This version wanders south of the American border with a rendition that substitutes quinoa for the bulgur and adds corn, red pepper, and cilantro. Shredded kale joins in the fun adding flavor and healthy heft. This salad makes a great light main course and a substantial side that goes well with grilled meat, chicken and fish. For a complete vegetarian option, substitute the chicken stock for water, and taste to adjust for additional seasoning.

Southwestern Quinoa and Kale Tabbouleh
Serves 4 to 6

1 cup quinoa
1 1/2 cups chicken stock (or water)
1 teaspoon salt
1 corn cob, husked
1 red bell pepper, stemmed and seeded, cut into 1/4-inch dice
1 large carrot, peeled and finely grated
1 large garlic clove, minced
2 cups shredded kale leaves
1/2 cup chopped Italian parsley
1/2 cup chopped cilantro
1 tablespoona extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon hot sauce (or ground cayenne)
1/2 teaspoon freshly ground black pepper

Rinse the quinoa under cold water and drain. Place in a medium saucepan with the chicken stock (or water) and the salt. Bring to a boil, then cover and simmer until the quinoa releases it’s tail (germ) and the liquid is absorbed. Transfer to a large bowl and cool.
Cut the kernels off of the corn and add to the quinoa. Add all of the remaining ingredients and stir to combine. Taste for seasoning. Serve immediately or cover and refrigerate for up to 4 hours.

Watermelon, Feta and Bulgur Salad

Watermelon fetaPosted by Lynda Balslev

Watermelon is a staple in the heat of summer. Juicy, refreshing, nourishing and thirst quenching, it satisfies on many levels without filling you up. It’s served for breakfast in the Mediterranean climates and is a great addition to salads. It’s mellow sweetness is perfectly complemented by salty feta. This salad is a mini-meal with the addition of bulgur, and a perfect lunch stop on a hot summer day. It’s also a great addition to a barbecue.

Watermelon, Feta and Bulgur Salad
This recipe provides for a large salad. Feel free to halve the bulgur and use the extra ingredients to your taste. Serves 4

1 cup bulgur
Salt
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 small seedless watermelon, peeled, cut into 3/4 inch cubes, about 3 cups
2 handfuls sugar snap peas, stemmed, halved
1/2 small red onion, thinly sliced
4 ounces feta, crumbled
1/4 cup Italian parsley leaves
Freshly ground black pepper

Place the bulgur in a bowl. Add 2 cups boiling water and 1/2 teaspoon salt. Cover and let stand until bulgur is tender, about 20 minutes. Drain any excess water and fluff with a fork.
Whisk the oil, lemon juice, cumin, and 1/4 teaspoon salt in a bowl. Add 1 tablespoon of the dressing to the bulgur and stir to combine. Taste and add a little more dressing if desired (the rest will be drizzled over the salad).
Transfer the bulgur to a serving platter. Scatter the watermelon, snap peas and red onion over the bulgur. Top with the feta and parsley. Drizzle with remaining dressing. Garnish with freshly ground black pepper.

Lemony Mixed Greens with Fava Beans and Mint

fava green saladIt was tempting to fiddle with this salad, but I am happy I didn’t. The beauty of this plate of greens is its simplicity. Bright fava beans, mint, spring greens and napped with lemon and olive oil. Favas are a bit of work to prepare, but well worth the effort. A good idea is to prep more than you need, then freeze the leftovers for easy use later. Feel free to mix the greens to your liking. Peppery arugula is a must, on its own or combined with mizuna, baby spinach, watercress – they all work. If you can get your hands on fresh chervil, that will add nice flavor as well.

Lemony Mixed Greens with Fava Beans and Mint
Serves 3 to 4

1 pound fava beans in the pod
5 ounces (about 5 cups) mixed greens
1/3 cup fresh mint leaves, shredded
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
1/4 cup shaved Parmigiano
Freshly ground black pepper

1. Shuck the fava beans. Bring a medium pot of salted water to a rolling boil. Add the beans and blanch until bright green, about 1 minute. Drain and rinse under cold water. When cool enough to handle, remove the shells.
2. Whisk the olive oil,  lemon juice, lemon zest, and salt in a small bowl.
3. Combine the fava beans, greens and mint in the salad bowl. Drizzle with half of the dressing and toss to coat. Add more dressing to taste. Scatter the cheese over the salad and garnish with freshly ground black pepper.

Farmers Market Chicken Dinner

chicken platter tastefood

Grilled Chicken, Garlic Scapes, Potatoes, Lambs Lettuce, Lemon, Roasted Garlic

A trip to the farmers market yielded the ingredients to assemble this spring dinner. It didn’t require much: one chicken, a bunch of green garlic, potatoes and lambs lettuce. A good glugg of olive oil, a head of garlic, and a lemon plucked from our tree was all that was needed to bring this meal together. And a skillet and a grill.

chicken skillet

Green garlic is young garlic and resembles thick spring onions. Its flavor is buttery and milder than garlic cloves, and it’s delicious roasted and braised. In this preparation, the bulbs and white stalks were tucked under the chicken which nestled in a skillet surrounded by potatoes and the garlic head. The green garlic tips were chopped and tumbled with lemon zest, oil and a pinch of sea salt, for a bright gremolata garnish – and no waste. Lambs lettuce is mild and pleasantly nutty and best simply dressed so as not to overwhelm its delicate flavor. I dressed it lightly with oil and lemon and scattered it around the carved chicken. And the roasted head of garlic? Squeezed into the pan juices for deep flavor and a rich final touch.

garlic scapes

Roasted Chicken Platter with Potatoes, Garlic Scapes and Lemony Lambs Lettuce

The beauty of this recipe is its ease of preparation and one-skillet method. The veggies and chicken roast together – either on the grill or in the oven. Other vegetables such as onions and carrots may easily be substituted. Serves 4.

1 (4 pound) chicken
Salt
Extra-virgin olive oil
Freshly ground black pepper
3/4 pound garlic scapes
1 pound small yukon gold potatoes, halved crosswise
1 large head of garlic, outer layers of skin removed, top trimmed by 1/2 inch to expose the cloves.
1 untreated lemon, halved

Salad:
6 ounces lambs lettuce (mache)
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt

1. If you have time, season the chicken all over including inside the cavity with salt. Place in a bowl or on a rimmed dish and refrigerate uncovered for a few hours. Remove from refrigerator 1 hour before roasting. Drizzle and coat with olive oil. Season with freshly ground black pepper.
2. Prepare a grill for indirect cooking over medium-high heat (about 400°F/ 200°C). If using an oven, preheat to 400°F.
3. Snip off the green stalks of the garlic scapes and set aside. Place the bulbs, the potatoes and garlic head in a large bowl. Drizzle with about 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss to coat, then dump the vegetables into a large cast iron skillet (or grill-proof baking dish). Nestle the chicken into the center of the vegetables, breast-side up. Roast over indirect medium-high heat until the chicken is thoroughly cooked through, 1 to 1 1/4 hours, basting occasionally with pan juices and rotating the pan from time to time to ensure even cooking. Remove from heat and transfer the chicken to a cutting board. Let rest for 15 minutes.
4. While the chicken rests, squeeze the roasted garlic into the pan and gently mix around to combine with the juices and vegetables.
5. Finely chop the green garlic  tips and place in a bowl. Add 1 teaspoon finely grated lemon zest and juice of 1/2 lemon, 1 tablespoon olive oil, and a pinch of salt. Stir to combine.
6. Place the lambs lettuce in a large bowl. Whisk the oil, lemon juice, mustard and salt in a small bowl. Add to the lambs lettuce and toss to coat.
7. Carve the chicken into serving pieces and arrange on a large serving platter. Arrange the roasted potatoes and garlic scapes around the chicken. Scatter the lambs lettuce around the chicken and vegetables. Spoon some of the pan juices over the chicken and vegetables and sprinkle with the gremolata.

Black Lentil Salad with Asparagus, Kale and Egg

black lentils bowl tastefood

Black lentils are the star of this salad. These tiny pellets are nicknamed Beluga lentils since they resemble caviar. They remain firm when cooked, which makes them a great addition to salads, and their shiny blackness provides vivid contrast to colorful vegetables. Like their brown or green brethren, black lentils are a superb source of iron, fiber, protein, folate and magnesium. Plus, they are easy on the wallet. Not bad for a little legume.

black lentils salad tastefood

Black Lentil Salad with Asparagus, Kale, Egg

For a larger salad, arrange the lentils on a bed of mixed greens or arugula.
Serves 3 to 4 as a side dish.

1 1/4 cups black lentils
3 cups water
Salt
6 to 8 thin asparagus
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper
2 red or green spring onions, white and pale green parts thinly sliced
2 hard boiled egg yolks, crumbled
1 red jalapeno pepper, minced
1 1/2 cups shredded kale
1/4 cup chopped parsley
1/4 cup cilantro

Rinse and pick over the lentils to make sure there are no small stones. Combine the lentils and water in a large saucepan. Bring to a boil over high heat and cook until the lentils are tender but still firm, about 25 minutes. Drain and cool to room temperature. Transfer to a large bowl.
While the lentils are cooking, blanch the asparagus. Bring a wide pot of salted water to a rolling boil. Add the asparagus and cook until bright green and crisp tender, about 1 minute. Drain and rinse under cold water to stop the cooking process. Cut off the tips and slice the stalks into 1/2-inch pieces. Reserve all of it.
Whisk the garlic, oil, lemon juice, mustard, 1/2 teaspoon salt and the black pepper in a small bowl. Add to the lentils and toss to coat. Add the asparagus tips and stalks, the spring onions, 1 crumbled egg yolk, the jalapeno, kale, parsley and cilantro. Gently stir to combine. Taste for seasoning – you might need more salt. If desired, douse with a little extra oil. Transfer the salad to a platter or divide among serving plates. Garnish with the remaining crumbled egg yolk and serve.

Shrimp and Tabbouleh Salad

Shrimp and Tabbouleh Salad

There is something intrinsically satisfying about a grain salad. Hearty, fresh and toothsome, brimming with greens and chopped vegetables, it’s both nutritious and versatile. Tabbouleh is a Middle Eastern salad made with cracked wheat or bulgur. The grains are softened with water, lemon juice and oil and tumbled with spices and fresh herbs. I like to add shredded kale and grated carrot to tabbouleh. The sturdy greens are tenderized by the oil and lemon, and the sweetness of the carrot rounds out the tangy citrus and spices. The salad is delicious as is or stuffed into pita pockets with crumbled feta and a dab of harissa. In this recipe I’ve topped the salad with pan roasted shrimp for a light and healthy meal.  If you prefer another grain, feel free to substitute quinoa, wheat berries or couscous for the bulgur. For a vegetarian option, sprinkle with feta cheese.

shrimp bulgur table tf.jpg

Shrimp and Tabbouleh Salad
Serves 4.

For the bulgur salad:
1 1/2 cups bulgur
1 1/4 cups hot water
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon Tabasco or hot sauce
6 large green kale leaves, tough stems removed, caorsely chopped
2 scallions, white and green parts thinly sliced
1 large carrot, finely grated
1 small red bell pepper, stemmed and seeded, finely diced
1 garlic clove, minced
1/2 small red onion, finely chopped, about 1/2 cup
1/4 cup each chopped fresh flat leaf parsley, mint and cilantro

For the shrimp:
1 tablespoon extra-virgin olive oil
1/2 teaspoon crushed red chili flakes, or to taste
1 pound medium shrimp, shelled and deveined
1/2 teaspoon salt
1/2 lemon

Freshly ground black pepper
Chopped fresh flat leaf parsley
Extra-virgin olive oil

Prepare the salad:
Place the bulgur in a large bowl. Pour the water over the bulgur and stir to combine. Add lemon juice, olive oil, salt, pepper, cumin and Tabasco. Stir again. Set aside until the liquid is absorbed and the bulgur is tender but chewy, about 20 minutes. Add the remaining ingredients and stir well. Taste for seasoning. If necessary, add more olive oil to moisten the salad.

For the shrimp:
Heat the olive oil and the chili flakes in a skillet over medium high heat. Add the shrimp in one layer and cook  until pink in color and  just cooked through the center, about 2 minutes per side. Remove from heat. Sprinkle with salt and drizzle with juice from half a lemon.

To serve, arrange salad on a platter or divide among serving plates. Top with shrimp. Garnish with freshly ground black pepper and chopped parsley. Drizzle with extra oil if desired.

Holiday Sides: Kale, Quinoa, Pomegranate Salad

kale quinoa salad tastefood

~ Kale, Red Cabbage, Quinoa, Carrots, Pomegranate, Raisins, Almonds ~

Just because there’s a chill in the air doesn’t mean we should skip fresh salads. In fact, at this time of year it’s more important than ever that we boost our immune system with healthy greens and grains – and not just for keeping the doctor away. Hardy cold weather salads are a welcome addition to any holiday table. Deeply flavorful and unabashedly colorful, wintery salads are hefty enough to absorb copious handfuls of nuts, fruit and grains while providing a beautiful addition to a special meal. Even the non-meaters will gobble them up, while the vegetarians will be very pleased with this substantial option.

This is one of my favorite cold weather salads. Brimming with curly kale, red cabbage, and quinoa, it could be a meal in a bowl. The addition of dried raisins, toasted almonds and glistening pomegranate seeds adds all the extra bling necessary to invite this salad to your Thanksgiving dinner. The key to this recipe is to massage the kale. Yes, that’s right. By gently rubbing the leaves in oil, lemon and salt before assembling, the leaves will be coaxed into a softer and milder version of themselves, making for a delicious raw salad.

Kale, Quinoa and Pomegranate Salad

Unlike most salads, this may be entirely prepared up to 1 hour in advance, which is ideal for entertaining. Serves 6 to 8.

Kale:
1 large bunch curly green kale, ribs removed, torn in bite-size pieces
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon salt

Dressing:
1 small garlic clove, minced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Salad:
1 1/2 cups shredded red cabbage (or radicchio)
1 to 2 carrots, thinly sliced
1 small shallot, very thinly sliced
1/3 cup cooked quinoa (I used red)
1/4 cup raisins
1/4 cup sliced almonds
1/4 cup pomegranate seeds

For the kale: Place the kale in a large serving bowl. Drizzle with the olive oil, lemon juice and salt. Using your hands, gently rub the leaves to coat for about 1 minute. Let stand at room temperature for 30 minutes (or refrigerate for up to 2 hours).

For the dressing: Whisk the garlic, vinegar, mustard, salt and pepper in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.

Assemble the salad: Add the cabbage, carrots, shallot and quinoa to the kale. Add half of the dressing and toss to combine. Scatter the raisins, almonds and pomegranate seeds over. Gently toss with more dressing to taste. Serve immediately or refrigerate for up to 1 hour.

Lamb Merguez Patties with Couscous Salad

merguez tastefood

~ Moroccan Spiced Lamb Merguez Patties ~

Feeling spicy? When I crave a good dose of spice and fragrance I head to Asia, the Middle East or North Africa…in my dreams. In reality I head to my kitchen, where I fling open the spice cabinet and get cooking. I made these merguez patties recently when I was craving the heat and heady flavors of Morocco: harissa, garlic, coriander and mint. These feisty patties hit the spot – well, an airline ticket would have really hit the spot, but, hey, this was a pretty good stand in for a school night.

What really tipped these patties for me was the use of whole spices that I toasted and ground in my mortar. If you haven’t tried doing this, then you are missing a big component in the flavor department. It’s not as complicated as it sounds, and the results are well worth it. Whole spices are readily found in the spice section of your supermarket, gourmet and spice shops – even online. When you are ready to use the spice, toast the seeds  in a dry skillet over medium heat until fragrant, about 1 minute. Then transfer to a spice grinder or a mortar, and blitz or pound the spices until fine. The flavor is lightyears better than the pre-ground stuff.

Spicy Lamb Merguez with Couscous Tabbouleh
Makes 18 to 20 patties

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
2 pounds ground lamb
3 garlic cloves, minced
2 tablespoons harissa paste
2 teaspoons salt
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper

Toast the cumin, coriander and fennel seeds in a dry skillet over medium heat until fragrant, about 1 minute. Grind to a fine powder in a mortar with pestle. Transfer the remaining merguez ingredients to a large bowl. Add the toasted spices and mix until combined without overworking the meat. Form in 2 to 3 inch patties. Cover and refrigerate for at least 1 hour or overnight. Remove from refrigerator 30 minutes before grilling. Grill over direct high heat or pan-fry in olive oil over medium-high heat, turning once, until brown and cooked through, 8 to 10 minutes.  Serve with couscous salad (recipe below), pita bread, Greek yogurt, fresh mint and extra harissa if you’re feeling really spicy.

Couscous Salad
This is a great side dish to accompany the lamb or any grilled meat. Or crumble feat cheese over the salad for a light vegetarian meal.

1 1/2 cups couscous
1 1/4 cup water
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 red bell pepper, finely diced
1/2 English cucumber, seeded, finely diced
1/2 small red onion, finely chopped
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
1 teaspoon ground cumin
1/4 teaspoon cayenne
Salt and freshly ground black pepper to taste

Place the couscous, water, lemon juice and olive oil in a large bowl. Let stand until liquid is absorbed and couscous is tender, about 20 minutes. Fluff with a fork. Add the remaining ingredients and stir to combine.

Grilled Pizza with Mozzarella, Salame and Arugula

arugula pizza paper

Pizza on parchment: Salad Pizza with Arugula, Mozzarella and Salame

Homemade pizza is a popular dinner here at TasteFood – a family favorite that’s easy to make during the week with a simple list of fresh ingredients. The key is to have pizza dough on hand so you’re ready to go when the craving strikes. This may be accomplished by either making a large batch and freezing individual portions, or buying ready made dough at your favorite supermarket.

During the summer, the pizza gets moved outdoors to the grill, keeping the heat away from the kitchen and adding great charred flavor to the crust. We keep our toppings simple and often pair salame or prosciutto with garden vegetables or heaps of fresh arugula. Add the arugula during the last minute or two of grilling so it just begins to wilt but retains its freshness. We call it a Salad Pizza.

Arugula pizza grill

Salad Pizza with Arugula, Mozzarella and Salame

We like our pizzas white, which means with no tomato sauce. Instead, the dough is brushed with garlic oil before piling on the toppings. If you prefer red, then smear a thin layer of tomato sauce over the dough in place of the oil, leaving a 1-inch border. Brush the border with garlic oil.

Makes 1 large rectangular pizza or 2 10-inch pizzas.

Pizza crust (recipe below)
Extra-virgin olive oil
1 garlic clove, minced
1/2  cup tomato sauce (recipe below)
8 ounces fresh mozzarella, thinly sliced
1/2 teaspoon red chili flakes, or to taste
4 ounces thinly sliced Italian dried salame (or prosciutto)
4 cups fresh arugula
1/2 cup finely grated Parmigiano cheese

Prepare the grill for direct cooking over high heat and preheat a pizza stone (or preheat oven and pizza stone to 500°F). Using your hands, stretch crust to desired shape. Combine 2 tablespoons olive oil and garlic clove in a small bowl. Lightly brush crust with oil. Arrange a layer of mozzarella over the pizza. Sprinkle with chili flakes. Top with a layer salami. Sprinkle Parmesan over the pizza. Brush the exposed edges with a little more olive oil.
Slide the pizza onto the pizza stone. Close the grill lid and grill until crust begins to turn golden brown, 10 to 12 minutes. Drop handfuls of arugula over the pizza. Grill with the lid closed until arugula just begins to wilt, 1 to 2 more minutes. Transfer to a cutting board. Drizzle with olive oil. Cut in pieces and serve immediately.

Pizza Dough Recipe

Adapted from a recipe by Alice Waters. Makes 2 – 10 inch pizza crusts.

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks. Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10-inch shapes.

More pizza? Try these recipes:
Sweet Pepper, Salami and Basil Pizza from TasteFood
Grilled Zucchini Pizza Slices from Kalyn’s Kitchen
BBQ Chicken Pizza with Poblanos from The Wimpy Vegetarian