Farmers Market Potato Salad

Tasting Potatoes, Danish-style

I discovered this fresh and light-handed salad years ago when I lived in Denmark. Most likely it was at one of our frequent family gatherings, seated outdoors at a long wooden picnic table in the shadow of a thatched roof farmhouse with the summer sun hanging, as if caught on the hook of the horizon, refusing to sink as the evening set in. It was certainly summer, because that’s when new potatoes are at their peak in Denmark, and considered not only a staple but a delicacy to be greedily devoured.

I was smitten by the salad’s restraint, simply tossed with oil and vinegar, and generously layered with freshly snipped flowering sprigs and herbs from the garden. As an American, my experience with potato salads to that point had been the heavy-handed mayo and egg sort, tasty for sure, but more of a cloak and disguise to the mild-mannered potato. I would prod a fork through those murky salads swathed in cream, sugar, and oil in an attempt to fish out any intact morsel of potato, which by then had no flavor except that of the coating with which it was blanketed. The Danish potato salad was delightfully different, and appropriately Scandinavian in its understatement and use of fresh ingredients, celebrating the humble potato with a confetti of garden herbs. Most importantly: I could taste the potato.  And when the season’s newest potatoes are available, delicately sweet and faintly redolent of butter, there is nothing as sublime as the taste of potato.

As you can see, I chose blue potatoes for this salad, since I love their unusual color and how they contrast with the flowering yellow mustard greens I found at the farmers market. You can also use yellow or red new or small potatoes. The combination of herbs is up to your taste and whatever might be growing in your garden or stashed in your fridge. If you can find flowering mustard, add it to the mix or use it as a garnish, since it adds a nice peppery bite and vibrant color to the salad.

Danish Potato Salad with Garden Herbs

Active Time: 20 minutes
Total Time: 20 minutes plus cooling time
Serves 6

3 pounds new potatoes or small potatoes (red, white, or blue), washed
Salt
1/4 cup extra-virgin olive oil
1/4 cup white balsamic vinegar
1 garlic clove, minced
1/2 teaspoon freshly ground black pepper
3 cups fresh herbs, such as parsley, mint, dill, chervil, chives, tarragon, coarsely chopped
Flowering mustard sprigs for garnish

1. Place the potatoes in a large pot. Cover with cold water and add 2 teaspoons salt. Bring to a boil over medium-high heat. Partially cover the pot and cook until the potatoes are fork tender, but not mushy, 10 to 15 minutes depending on the potatoes. Drain the potatoes and let stand for 5 minutes to cool slightly.

2. Cut the potatoes in half or large bite-size pieces. Add the potatoes, the oil, vinegar, scallions, garlic, 1 teaspoon salt, and the black pepper to a large bowl and stir to thoroughly combine. Cool to room temperature.

3. Before serving, taste for seasoning and add more salt and pepper if desired. Add the fresh herbs and stir to blend. If the salad is too dry, add additional olive oil. Serve at room temperature.

Roasted Carrot and Pearl Couscous Salad

Here’s a party-worthy salad layered with flavor, that you can call a main course or a sumptuous side:

Carrot Couscous Salad Platter

This salad does not hold back on herbs and spice. Handfuls of garden herbs and a shake of the contents of your spice drawer build layers of flavor and freshness into this bright and festive couscous platter. Israeli couscous (also known as pearl couscous) is made of wheat flour and semolina which is rolled into tiny “pearl” balls and then toasted. The dried couscous, once purchased, is simmered in a liquid to soften. I like to toast the dried couscous in the pan first, before adding the liquid to simmer, which essentially means the couscous is doubly toasted. This extra step adds satisfying nutty flavor and golden color to the sturdy little semolina balls.

Carrot Couscous Salad with Pine Nuts

Purchase rainbow carrots for this salad, if possible, since they add a brilliant array of color to the platter. Choose thin carrots of uniform size to ensure similar cooking time. If necessary cut thicker carrots in half lengthwise.

Roasted Carrot and Israeli Couscous Salad with Pine Nuts and Arugula

Active Time: 40 minutes
Total Time: 40 minutes
Serves 6 to 8

2 tablespoons extra-virgin olive oil, divided
2 cups Israeli (pearl) couscous
2 1/4 cups water
Salt
1 small red chile pepper, minced
1 clove garlic, minced
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 ½ pounds thin rainbow carrots, peeled, halved lengthwise if thick
Freshly ground black pepper

Gremolata:
1/4 cup chopped Italian parsley
1/4 cup chopped cilantro
2 tablespoons chopped dill
1 small garlic clove, minced
1 teaspoon finely grated lemon zest
Pinch each of salt and freshly ground black pepper

3 to 4 cups baby arugula
2 to 3 tablespoons toasted pine nuts
1/2 lemon, plus wedges for serving

1. Heat 1 tablespoon oil in a skillet. Add the couscous and toast over medium heat until golden, 1 to 2 minutes, stirring frequently. Add the water and 1/2 teaspoon salt. Cover the skillet and simmer over medium-low heat until the liquid is absorbed and the couscous is tender, about 10 minutes. Transfer the couscous to a bowl and stir in the chile pepper, garlic, lemon juice, lemon zest, cumin, coriander, and cayenne. Let stand at room temperature while you roast the carrots.
2. Heat the oven to 425°F.
3. Place the carrots in a large bowl, drizzle with the remaining 1 tablespoon oil, and lightly season with salt and freshly ground black pepper. Spread the carrots on a rimmed baking sheet and roast in the oven until lightly charred and crisp tender, about 20 minutes. Remove and cool slightly or to room temperature.
4. Make the gremolata: Mix the parsley, cilantro, dill, garlic, lemon zest, salt, and black pepper in a small bowl.
5. Scatter the arugula on a serving platter or in a wide shallow serving bowl. Spoon the couscous over and around the arugula and arrange the carrots on top. Squeeze the half lemon over the salad and sprinkle evenly with the gremolata. Garnish the platter with the lemon wedges and serve.

Fig and Farro Salad with Mint and Feta

It’s fig season and I am figging out:

Fig Farro and Feta Salad

There is a magical window of time when fresh figs are abundant, and this is it. Soft and fragrant, fresh figs are oh-so ethereal to eat. Their flavor is delicate yet nuanced. Depending on the variety, they can be sweet and winey, honeyed, or grassy. Black mission figs are the smallest, dark and furtively sweet. Brown Turkey figs are larger, striated in brown and yellow, and pleasingly sweet like honey, while Calimyrna are perhaps the prettiest – green and golden like wheatgrass, with a nutty vegetal flavor. When figs are ripe, they are luscious to eat straight up, but if you are lucky to have too many, then layer them into sandwiches and salads, or on pizzas and bruschetta.

This recipe makes a hearty salad full of farro grains. If you prefer a more leafy salad, then halve the amount of farro.

Fig and Farro Salad with Mint and Feta

Serves 4

1/2 cup semi-pearled farro
1 1/2 cups water

Dressing:
2 tablespoons sherry vinegar
1 tablespoon lemon juice
1 small garlic clove
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

3 cups arugula
1 cup shredded radicchio
6 Brown Turkey figs, quartered
2 ounces crumbled feta or fresh goat cheese
1/4 cup mint leaves, coarsely chopped
2 tablespoons coarsely chopped pistachios
Finely grated lemon zest, for garnish

1. Cook the farro: Combine the farro and water in a large saucepan and bring to a boil. Reduce the heat to medium-low, cover the pot and simmer until the farro is tender, about 30 minutes. Drain any excess liquid and cool the farro to room temperature.

2. Make the dressing: Combine the vinegar, lemon juice, garlic, honey, mustard, salt, and pepper in a small bowl. Add the oil in a steady stream, whisking to emulsify.

3. Assemble the salad: Combine the arugula and radicchio in a serving bowl. Scatter the farro over the salad and top with the figs, cheese, and mint. Drizzle with the dressing and gently toss to combine. Garnish with the pistachios and lemon zest and serve.

 

Quinoa Bowl with Tomato, Corn, and Avocado

Summer Salad Tomato Corn Avocado

When it’s too hot to cook, try serving a big summery salad for your main meal. Not just a simple garden salad, but a satisfying bowl layered with crisp veggies, grains or legumes, and fresh herbs. The combination is fresh, filling, and light – guaranteed to hit the spot on a warm day. This salad bowl includes the classic summer veggie trio of sweet corn, tomato, and avocado – tumbled together with protein-rich quinoa and mounded over a bed of kale. No need to cook the corn – summer corn is juicy and naturally sweet, and it’s crispness adds great texture to the quinoa. As always, you can tweak the ingredients to your taste. Feel free to substitute another grain for the quinoa, such as wild rice or bulgur. As for the kale, a quick rub of the hardy leaves with oil and salt helps to soften them and coax out their flavor. Alternatively, choose another more tender green, such as arugula or spinach, and skip the rubbing step.

Tomato, Corn, and Quinoa Bowl with Kale and Avocado

Prep time: 15 minutes
Total time: 15 minutes
Serves 4

Dressing:
2 tablespoons fresh lime juice
1 tablespoon balsamic vinegar
1 small garlic clove
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Dash of hot sauce, such as Tabasco
1/2 cup extra-virgin olive oil 

Salad:
1 small bunch Tuscan/Lacinato kale, ribs removed, torn into bite-size pieces
Extra-virgin olive oil
Salt
3 scallions, white and green parts thinly sliced
2 ears of corn, uncooked, husked, kernels cut from the cobs
1 red bell pepper, seeded and diced
1 poblano pepper, seeded and diced
1 cup cherry or grape tomatoes, halved
1/2 cup tricolor or red quinoa, cooked and cooled
1 small handful Italian parsley leaves, chopped, about 1/2 cup
1 small handful cilantro leaves, chopped, about 1/2 cup
1 ripe but firm avocado, cut into 1/2 inch pieces

1. Whisk the lime juice, vinegar, garlic, mustard, honey, salt, black pepper, and Tabasco in a small bowl. Add the oil in a steady stream, whisking constantly to emulsify.
2. Place the kale in a large bowl. Drizzle 1 to 2 teaspoons oil over the leaves and season with a generous pinch of salt. Rub the leaves until thoroughly coated (this will help to soften them).
3. Combine the scallions, corn, peppers, tomatoes, quinoa, parsley, and cilantro in a separate bowl. Pour about 1/4 cup of the dressing over the salad and gently stir to combine. Mound the salad over the kale. (Or divide between individual serving bowls.) Top with the avocado and drizzle with additional dressing to taste.

Caramelized Onion and Gruyere Tart


This tart is a vehicle for two winter-friendly ingredients – caramelized onions and Gruyère cheese. Caramelized onions are sweet, savory, and slick. A lengthy cooking time coaxes out their abundant natural sugars and releases their juices, resulting in a squidgy heap of golden brown onions. Gruyère cheese is a nutty, piquant Swiss cheese, and a favorite melting cheese in fondue. Combine the two ingredients, and you have the makings for a richly savory and rustic winter meal, guaranteed to spark visions of snowflakes and crackling fires in your imagination (at least in mine, since I live in California!)

There are few ingredients in this simple creation, so every ingredient counts. Take the time to properly brown the onions, about 45 minutes in all, and choose an authentic Gruyère cheese, preferably aged for deep flavor – and you will be rewarded with this simple and seductive tart. Serve it as a light meal, or cut into thin slivers and pass around as an appetizer.

Caramelized Onion and Gruyère Tart

Serves 6 to 8

Dough:
1 cup all-purpose flour
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
3 tablespoons ice water

Filing:
2 tablespoons olive oil
2 pounds yellow onion, peeled and thinly sliced
1 teaspoon salt
2 tablespoons Calvados (apple brandy)
1/2 teaspoon freshly ground black pepper
3 ounces finely grated Gruyère cheese
1 teaspoon fresh thyme, plus extra for garnish
1 egg, slightly beaten

1. Prepare the crust: Combine the flour and salt in a food processor and pulse once or twice to combine. Add the butter and pulse until the dough resembles coarse meal, with some pieces of the butter visible. Add the water and pulse once or twice – just until the dough comes together, adding another tablespoon of water if necessary. Dump the dough onto a work surface and form it into a disk. Wrap in plastic and refrigerate for at least 1 hour.
2. Preheat the oven to 375°F.
3. Heat the olive oil over medium heat in a deep skillet or pot. Add the onions and salt and cook the onions, until they are golden brown, soft and squidgy, 35 to 40 minutes, stirring occasionally. Add the Calvados and black pepper and cook until the liquid evaporates, 1 to 2 minutes, stirring frequently. Remove from the heat and cool while you roll out the dough.
4. Roll out the dough to fit in the bottom and up the sides of a 10-inch round tart tin with a removable bottom. Sprinkle half of the cheese over the bottom of the tart. Spread the onions in the shell and sprinkle the thyme over the onions. Brush the exposed crust rim with the egg wash. Sprinkle the tart and crust with the remaining cheese.
5. Bake the tart until the crust is firm and golden and the onions are deeply colored without blackening, about 30 minutes. Remove and cool slightly. Serve slightly warm or at room temperature garnished with additional thyme.

Thanksgiving Sides: Pomegranate Roasted Brussels Sprouts and Grapes with Walnuts and Farro

If one vegetable symbolizes Fall and Thanksgiving, it’s the Brussels sprout. When these little crucifers appear in the market, it means it’s time to pull on our sweaters and plan our holiday menus. Yet, if one vegetable symbolizes dinner challenges, it’s also the Brussels sprout, because when these mini-cabbages appear on the table you can be sure they will elicit strong reactions from those who love them – and those who hate them. Hence the eternal question: in the spirit of holiday togetherness, how can we serve these hardy sprouts for everyone to enjoy?

This recipe might be the answer. Like all traditions that bear repeating, it’s worth sharing once again. It has a few simple techniques that may, just may, win over any steadfast sprout-hater. The trick is to roast the Brussels sprouts, which softens their assertive and firm cabbagey properties and accentuates their natural sweetness. Grapes are roasted along with the sprouts, so they coat the sprouts with their winey juices and lend more sweetness. A good shellacking of pomegranate balsamic vinegar towards the end of the roasting provides a lip smacking caramelized finish. Finally, the sprouts, grapes, and juices are tossed with farro and toasted walnuts, creating a rustic and satisfying dish, which is nutty, sweet, and not too dense with sprouts – but with just enough to satisfy the lovers and appease the haters at your dinner table. So give it a try and let me know.

Pomegranate Roasted Brussels Sprouts and Grapes with Farro

Pomegranate balsamic vinegar is available in specialty stores and well-stocked supermarkets. You can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.

Active Time: 40 minutes
Total Time: 40 minutes
Serves 4 to 6 as a side dish

1 pound Brussels sprouts, halved (or quartered if large)
3/4 pound seedless red grapes
2 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro, warm or at room temperature
1/4 cup coarsely chopped toasted walnuts

Preheat the oven to 425°F/220°C. Toss the Brussels sprouts, grapes, thyme sprigs, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast for 15 minutes. Remove from the oven, drizzle the pomegranate balsamic vinegar over and stir to coat. Return the baking sheet to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 more minutes. Remove from the oven, discard the thyme sprigs, and transfer to a serving bowl. Add the farro and walnuts and toss to combine. Serve warm or at room temperature.

Easy Grilled Broccoli and Carrots

broccoli carrots

In a matter of a few weeks our farmers market has transformed into the vegetarian equivalent of a candy store. New leaves, baby shoots and spring bulbs are on display in miniature form as their growing season is in full force. In general, I like my veggies cooked simply, and at this time of year their freshness demands it. All that’s needed is a quick steam, saute, or a turn on the grill and you will have a simple and delicious side to any meal.

Broccoli and carrots pretty much sum up the ingredient list for this veggie side I made recently – plus a pinch salt and splash of olive oil for good measure. Everything converged on the grill, which in itself is another ingredient to the dish, adding char to complete the flavor profile. On the grill? Yes, if you are careful and lay the vegetables perpendicular to the grates to prevent them from slipping through. Better yet, if you have a cast iron skillet (which you should), preheat the skillet (or a griddle) on the grill, then sear the vegetables until they wilt and char, and you are good to go. Vegetables simply never tasted so good.

Grilled Broccolini and Carrots
Serves 4 to 6 as a simple side dish

1 pound baby broccoli (broccolini), ends trimmed
1 pound baby carrots, trimmed, halved lengthwise if thick
Extra-virgin olive oil
Salt and freshly ground black pepper

1. Prepare a grill for direct cooking over medium-high heat. If using a skillet or griddle, preheat on the grill for 10 minutes.
2. Place the vegetables in a large bowl. Drizzle with 1 to 2 tablespoons oil – just enough to coat without soaking – and lightly season with salt, then turn to coat.
3. Lay the vegetables perpendicular to the grill grates (or spread in the skillet) and cook until bright in color, crisp-tender, and lightly charred, turning as needed, about 5 minutes, depending on thickness of the stalks.
4. Transfer to a serving bowl and season with additional salt and black pepper, if desired.  Serve warm.
5. Other options: sprinkle crushed red pepper flakes over for a nice bite and drizzle with a squeeze of fresh lemon juice before serving.