salad – TasteFood

Appetizers, Cooking for Your Health, gluten-free, side dish, Vegetables and Salads, Vegetarian

Roasted Beet and Ricotta Salad

Transforming ricotta: Just whip it.

**Roasted Beet and Whipped Ricotta Salad**

I am little late to the ricotta party. For a long while, this Italian whey cheese was relegated solely to lasagnas and other filled pasta dishes. Aside from that, ricotta did not play a role in much of my cooking. This is likely due to unfortunate first impressions, the ho-hum results of part-skim varieties, that tend to be watery, grainy, and lacking in character. More recently, however, I began to dabble with using fresh ricotta, and it was revelatory. The difference between a skimmed and watered down version versus a high quality whole-milk ricotta or a hand-dipped artisan ricotta (besides a few extra dollars) is a worlds-apart creamy, sweet and milky cheese, urging consumption. To which I obliged, and started experimenting with different recipes.

And then I whipped it.

Apparently, whipped ricotta has been a thing, but, as mentioned, I am late to the party. Thank goodness I arrived. Whipping ricotta transforms this creamy, slightly grainy, cheese into an ethereal spreadable wonder, which is sweet and mild and very receptive to additional ingredients, such as olive oil, honey, fresh herbs, salt, and pepper. It’s a protein-rich alternative to whipped cream, crème fraiche, yogurt, sour cream, and even a dollop of ice cream on top of dessert.

To whip ricotta, use a dense, creamy whole-milk ricotta that smells dairy fresh and tastes milky and mildly sweet. Avoid watery, grainy, part-skim ricotta and any ricotta that has a funky aroma.

Sweet Whipped Ricotta
Makes 1 cup

Combine 1 cup whole-milk ricotta, 1 tablespoon honey, 1 tablespoon fresh lemon juice and an optional pinch of lemon zest in a food processor and process until light and smooth. Taste for seasoning and add more honey if desired. Serve as a substitute for whipped cream, crème fraiche, or ice cream with fresh fruit and baked desserts.

Savory Whipped Ricotta
Makes 1 cup

Combine 1 cup whole-milk ricotta, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon salt, and a grind or two of black pepper in a food processor. Process until light and smooth and taste for seasoning. If you like, add a generous pinch of finely grated fresh lemon zest. Spread the ricotta in a bowl and use as a dip for crudités and bread. Stir it into cooked pasta dishes as a creamy sauce. Smear it on bruschetta or garlic toasts and top with sliced figs or stone fruit, a drizzle of honey and lemon zest, or your other favorite toppings. Spoon a dollop on cooked pizzas, roasted vegetables, and salads, such as the following beet salad.

Roasted Beet and Spring Green Salad with Whipped Ricotta

The beets will release their juices while roasting, which will mix with the olive oil to create the base for the vinaigrette.

Serves 4
Active Time: 20 minutes
Total Time: 1 hour and 20 minutes, plus cooling time

3 bunches small or baby beets, 10 to 12, ends and stems trimmed, scrubbed clean
1/4 cup extra-virgin olive oil
Salt
Freshly ground black pepper
2 tablespoons white balsamic vinegar
1 tablespoon fresh lemon juice
4 ounces mixed spring greens, such as arugula, mache, baby spinach, miners lettuce, frisée
1 cup Savory Whipped Ricotta
Lemon zest, for garnish

1. Heat the oven to 400°F.
2. Place the beets in a large Dutch oven. Pour in the oil, stir to coat, and lightly season with salt. Cover the pot, transfer to the oven, and roast the beets until tender when pierced with a knife, about 1 hour. Remove and cool, uncovered, in the pot.
3. When cool enough to handle, peel the beets and cut into large bite-size chunks. Do not discard the oil from the pot. Place the beets in a bowl with 1 tablespoon of the cooking oil, and lightly season with salt and pepper. Cool to room temperature or refrigerate until chilled (the beets may be prepared up to one day in advance).
4. Pour the remaining cooking oil into a bowl (through a strainer if desired). Whisk in the vinegar, lemon juice, and a pinch of salt to taste.
5. To assemble the salad, arrange a layer of mixed spring greens on serving plates. Lightly drizzle with some of the vinaigrette. Mound the beets on the greens and top with a dollop of the whipped ricotta. Garnish with lemon zest and black pepper. Serve with the remaining vinaigrette for drizzling.

gluten-free, recipe, salad, side dish, Vegetables and Salads, Vegetarian

Quinoa and Kale Tabbouleh Salad

July 1, 2020July 1, 2020by Lynda Balslev7 Comments

Invite this salad to your next BBQ:

I call this salad tabbouleh, although many of the ingredients are not what you will typically find in a traditional Middle Eastern tabbouleh salad. Middle Eastern tabbouleh is a puckery bulgur salad, tumbled with fresh herbs, chopped vegetables, lemon, and olive oil. This version takes inspiration from the tabbouleh method but detours south of the U.S. border with ingredients and spices of the Americas. Quinoa replaces the bulgur, while sweet corn, chiles, cilantro, and cumin ripple throughout the salad. Shredded kale partakes in the shower of fresh greens, providing earthy flavor and healthy heft, while lime steps in for the citrus.

This is a perfect summer salad to include in your barbecue spread as an accompaniment to grilled meats and fish, or as a vegetarian dish for non-meat eaters. Protein-rich quinoa is a South American plant, which produces small seeds that are rich in calcium, phosphorous, magnesium, and iron. The seeds may be prepared like rice, and their nutty flavor adds heartiness to salads, pilafs, and stews. Quinoa is also gluten-free, providing a nutritious substitute for bulgur, couscous, and farro.

The key to making this salad is to taste as you build it. There should be a balance of citrus, spice, and heat and a generous amount of greens for flavor and freshness. Quinoa requires a good deal of seasoning, so season the quinoa before adding the remaining salad ingredients. I prefer to use red quinoa for color and flavor, but white quinoa can also be used. This recipe can be prepared in advance of serving and refrigerated for up to 6 hours. Its flavors will meld the longer it sits, so taste again before serving.

Quinoa and Kale Tabbouleh

Active time: 30 minutes
Total time: 30 minutes, plus cooling and refrigerating time
Serves 6

1 1/2 cups quinoa
1 large garlic clove, minced
1 teaspoon ground cumin
1 teaspoon salt, or to taste
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
1 corn cob, husked, silk removed
2 scallions, white and green parts thinly sliced
1 medium red bell pepper, stemmed and seeded, finely diced
1 medium poblano pepper, stemmed and seeded, finely diced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
4 to 6 Tuscan kale leaves, tough ribs removed, leaves shredded
1/2 chopped Italian parsley leaves
1/2 cup chopped cilantro leaves and tender stems

Put the quinoa in a fine-mesh sieve and rinse under cold water. Drain and place in a medium saucepan. Add cold water to cover by 2 inches. Bring to a boil and simmer over medium heat until the quinoa releases its tail (germ). Drain again.
Transfer the quinoa to a large bowl. Stir in the garlic, cumin, salt, coriander, black pepper, and cayenne and cool to room temperature.
Cut the corn kernels off of the cob. Add the corn, scallions, peppers, lime juice, and olive oil and stir to combine. Add the kale, parsley, and cilantro and stir well to thoroughly coat the greens and slightly wilt the kale. Taste for seasoning. If too dry, add additional olive oil to moisten.
Refrigerate for at least 1 hour or up to 6 hours. Serve cool or at room temperature.

Chicken, Condiment, Grilling, Marinades, salad

Chipotle Chicken and Couscous Salad

May 12, 2020May 12, 2020by Lynda Balslev

Pantry essentials: Chipotles in adobo add sensational flavor to this grilled chicken and couscous salad.

Chipotles in adobo are a flavor bomb, packed with a soupy mix of whole smoked and dried jalapeños that are rehydrated and canned in a tangy, sweet tomato sauce. A little dollop adds smoky flavor and heat to robust marinades, sauces, and stews. In this recipe, the chiles add essential flavor to the chicken marinade, which does double-duty as a basting sauce.

When using the chipotles, remember that the whole chiles have a good amount of heat, while the tomato sauce is milder and slightly sweet. So, spoon a balance of whole chiles with sauce in the food processor when making this recipe. Alternatively, separately process the entire can of chiles to get a smoother purée with a balance of heat and sweet. Either way, you won’t use the entire can, so don’t throw out the leftovers! They can easily be stored for future use. Transfer to a glass container and refrigerate for up to one month, or freeze for up to 6 months. This way you’ll have your own stash for dipping into.

In this recipe, I cut the chicken into large chunks to expose more edges to the marinade and drive in flavor. I also like to accompany the salad with hummus, which is optional.

Chipotle Chicken and Couscous Salad

Active Time: 30 minutes
Total Time: 30 minutes, plus marinating time
Serves: 4 to 5

Marinade:
1/4 cup chipotles in adobo sauce
2 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon salt

2 pounds boneless, skinless chicken breasts or thighs, cut in 2 to 3-inch chunks

Couscous Salad:
1 1/2 cups whole wheat couscous
1 1/4 cups warm water
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon salt, or more to taste
1 small red bell pepper, seeded and diced, finely diced
1 small jalapeño seeded, finely diced
1/2 small red onion, finely chopped, about 1/4 cup
1 garlic clove, minced
1/2 cup mint leaves, chopped, plus extra for garnish
1/4 cup cilantro leaves, chopped, plus extra for garnish
1/2 teaspoon Tabasco, or to taste
1/4 teaspoon freshly ground black pepper
Lemon wedges for serving

Marinate the chicken:
Process all of the marinade ingredients in a food processor until smooth. Reserve 2 to 3 tablespoons for basting. Place the chicken in a medium bowl. Add the remaining marinade and turn the chicken to thoroughly coat. Cover and refrigerate at least one hour or up to 24 hours.

Make the couscous:
Place the couscous in a large bowl. Add the water, lemon juice, olive oil, cumin, and salt and stir once to blend. Cover the bowl and let stand until all of the liquid is absorbed, about 10 minutes. Fluff the couscous with a fork. Add the remaining ingredients and gently mix to combine. Taste for salt and seasoning.

Preheat the oven broiler (or prepare the grill). Remove the chicken from the marinade and discard the marinade. Broil or grill over direct medium heat until the chicken is charred and beginning to crisp in spots and thoroughly cooked through, basting with some of the reserved marinade, 10 to 14 minutes, depending on the thickness of the meat. (The internal temperature should register 165°F with a meat thermometer when fully cooked.)

Spread the couscous on a serving platter and arrange the chicken on top. Garnish with fresh mint and/or cilantro. Serve with lemon wedges.

Breads, Pasta, Rice, Grains, entertaining, Middle Eastern, side dish, Vegetables and Salads, Vegetarian

Roasted Carrot and Pearl Couscous Salad

June 16, 2019June 16, 2019by Lynda Balslev

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

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.

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.

Fish and Shellfish, gluten-free, Grilling, Main Course, recipe, salad, Vegetables and Salads

Grilled Salmon with Kale and Quinoa

April 2, 2019April 2, 2019by Lynda Balslev

Yes, you can grill all year. I often use my grill as my second oven and fire source for cooking meats, chicken, and fish, no matter the weather … well, usually. Sometimes, I admit that I can’t bear the thought of stepping out into frigid temperature or a downpour to quickly char-grill my dinner. So I turn to my oven broiler for (nearly) the same charred results. This is how I prepared these salmon skewers.

Whether you use your oven or the grill, this healthy meal is bright and satisfying. I use my go-to marinade for the salmon. With a balance of bright citrus, sweet chile heat, and piquant mustard, it hits all the flavor categories, and provides a welcome bite to cut through the buttery richness of the fish. The salad is another go-to favorite, where I massage the kale leaves – you’ve probably heard of this method by now. In case you haven’t, massaging the tough leaves helps to tenderize them, so that they are slightly softened, but not limp, while taming their earthy flavor. It’s really a must for kale salads, and can often be done well ahead of serving without the risk of wilting, thanks to the sturdiness of the kale leaves – and it’s a brilliant prep trick for salad.

You might wonder why I skewered the salmon, especially since there’s nothing else threaded on the skewers with the fish. I do this so that the salmon, which is cut into large chunks, has more surface area and corners, that are exposed to the grill. This ensures that there will be lots of crispy charred bits all over the salmon, which in my opinion is the best part of this recipe.

Grilled Salmon Skewers with Kale and Quinoa

Active Time: 20 minutes
Total Time: about 30 minutes, plus marinating time
Serves: 4 to 5
Special equipment: Pre-soaked bamboo skewers

2 pounds salmon filet, skin and pin bones removed, cut into 1-inch chunks

Marinade:
2 tablespoons olive oil
2 tablespoons soy sauce (or tamari)
2 tablespoons fresh lime juice
1 tablespoon sweet chili sauce, such as Sriracha
1 tablespoon Dijon mustard

Salad:
1 small bunch curly green kale
3 tablespoons extra virgin olive oil, divided
1 tablespoon lemon or lime juice
Salt
1 tablespoon balsamic vinegar
1/8 teaspoon freshly ground black pepper
1 cup chopped cauliflower florets
1/2 cup cooked quinoa, room temperature
1 medium carrot, coarsely grated or shaved
1 small red chile pepper, thinly sliced
2 tablespoons fresh cilantro leaves, coarsely chopped
2 tablespoons fresh mint leaves, coarsely chopped, plus extra for garnish

1. Place the salmon in a medium bowl. Whisk the marinade ingredients in a small bowl. Pour over the salmon and stir to coat. Refrigerate for 30 minutes.
2. Remove the tough ribs from the kale and tear the leaves into bite-size pieces. Place in a large bowl and drizzle with 1 tablespoon oil, the lemon juice, and season with 1/8 teaspoon salt. With your hands, toss and rub the leaves to thoroughly coat for about 1 minute. Let stand at room temperature.
3. Whisk the remaining 2 tablespoons oil, the vinegar, 1/4 teaspoons salt, and the black pepper in a small bowl.
4. Preheat the oven broiler.
5. Thread the salmon on the skewers and discard the marinade. Arrange the skewers on a grill pan and place on the top rack under the oven grill. Grill until cooked through and well marked in places, about 8 minutes, turning the skewers once.
6. While the skewers are grilling, assemble the salad. Add the cauliflower, quinoa, carrot, chile pepper, cilantro, and mint to the kale. Drizzle with the dressing and toss to coat.
7. To serve, spread the salad on a platter or individual serving plates. Top with the salmon skewers and garnish with additional mint.

Autumn, Fall, Fruit, Vegetables and Salads, Vegetarian

Fig and Farro Salad with Mint and Feta

August 26, 2018August 26, 2018by Lynda Balslev1 Comment

It’s fig season and I am figging out:

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.

Breads, Pasta, Rice, Grains, gluten-free, salad, Summer, Vegetables and Salads, Vegetarian

Quinoa Bowl with Tomato, Corn, and Avocado

June 26, 2018August 12, 2018by Lynda Balslev

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.

Breads, Pasta, Rice, Grains, Lamb, Middle Eastern, salad, Vegetables and Salads

Lamb Merguez Patties and Couscous Salad

May 10, 2018July 16, 2018by Lynda Balslev4 Comments

Feeling spicy? When I crave a good dose of spice and heat I head to Asia, the Middle East or North Africa (well, 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 fragrance of North Africa: 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 week 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 spices, 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 light years better than pre-ground spice.

Lamb Merguez Patties and Couscous Salad

Prep Time: 30 minutes
Total Time: 2 hours and 15 minutes
Makes 18 to 20 (2-inch) patties

Couscous Salad:
1 1/2 cups couscous
1 1/4 cup water
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 small red bell pepper, finely diced
1 small poblano or green pepper, 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

Lamb Merguez 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

1. Prepare the couscous: Place the couscous, water, lemon juice and olive oil in a large bowl. Bring to a simmer, cover the pot, and remove from the heat. Let stand until liquid is absorbed and couscous is tender, 15 to 20 minutes. Fluff with a fork, add the remaining ingredients, and stir to combine.
2. Prepare the patties: 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 or a spice grinder.
3. Transfer the remaining patty ingredients to a large bowl. Add the toasted spices and mix until combined without overworking the meat. Form into 2-inch patties. Cover and refrigerate for at least 1 hour or overnight.
4. Remove the patties from the refrigerator and let stand 10 minutes. Grill over direct high heat or pan-in fry in 1 tablespoon olive oil over medium-high heat until brown and cooked through, 8 to 10 minutes, turning once. Serve with couscous salad, pita bread, Greek yogurt, and a squirt of harissa if you’re feeling extra spicy.

Asian, Breads, Pasta, Rice, Grains, Fish and Shellfish, gluten-free, salad, Vegetables and Salads

Spring Rolls Deconstructed – Shrimp and Rice Noodle Salad

April 23, 2018April 23, 2018by Lynda Balslev2 Comments

Shrimp and Rice Noodle Salad with Spicy Peanut Dressing

If you like spring rolls, then you will love this salad. All of the goodness stuffed into a rice paper wrapped Thai or Vietnamese roll – rice noodles, shrimp, crisp veggies, fresh herbs, and chiles – is jumbled together in a big bowl of salad. The result? You might be tempted to call it a deconstructed spring roll, with all of the great flavor minus the labor of actually making a roll. Once all of the ingredients are prepped, it’s quick to assemble for a light and healthy dinner. The dressing is the magic touch that pulls this colorful dish together. It has all of the ingredients you’ll find in an Asian dipping sauce and then some: ginger, garlic, Sriracha, lime, and peanut butter. The trick is to blitz all of the dressing ingredients in a food processor (including the lime sections!) to form a thick and potent sauce. In fact, you might want to make extra dressing to keep on hand – it makes a great dipping sauce for cruditées or tossed with cooked Asian noodles.

Shrimp and Rice Noodle Salad with Spicy Peanut Dressing

Active Time: 20 minutes
Total Time: 20 minutes
Serves 4

Dressing:
1/2 cup canola oil
1 lime, peel and pith removed, quartered
2 garlic cloves
2 tablespoons coarsely grated peeled ginger with juices
2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1 tablespoon Sriracha
2 teaspoons runny honey

Salad:
1 tablespoon extra-virgin olive oil
1 pound large (18/20) shrimp, peeled and deveined
1/2 teaspoon crushed red pepper flakes
Salt
4 ounces rice noodles, cooked per manufacturer’s instructions, room temperature
3 scallions, ends trimmed, white and green parts sliced on the diagonal
1 large carrot, cut in matchsticks
1/2 English cucumber, seeded, cut in matchsticks
2 cups coarsely chopped Napa cabbage
1 cup bean sprouts
1 cup sugar snap peas, thinly sliced lengthwise
1 red jalapeño pepper, stemmed and seeded, finely chopped
1/2 cup fresh mint leaves, coarsely chopped, plus extra for garnish
1/2 cup fresh coriander sprigs, coarsely chopped, plus extra for garnish
1/4 cup chopped roasted peanuts for garnish

1. Place all of the dressing ingredients in the bowl of a food processor and process until smooth. Transfer to a bowl.
2. Heat the oil in a skillet over medium-high heat. Add the shrimp in one layer, sprinkle with the red pepper flakes, and lightly season with salt. Cook until the shrimp are pink on both sides and just cooked through, 3 to 4 minutes, turning as needed. Transfer to a plate.
3. Place the rice noodles, scallions, carrot, cucumber, cabbage, bean sprouts, snap peas, jalapeño, mint, and cilantro in a large bowl. Add the shrimp and half of the dressing and toss to combine.
4. Divide the salad among plates. Scatter the peanuts over the salads and garnish with additional mint and cilantro. Serve with the remaining sauce on the side.

Cooking for Your Health, gluten-free, Vegetables and Salads, Vegetarian

Winter Citrus Quinoa Salad

January 2, 2018July 16, 2018by Lynda Balslev5 Comments

There is no better time to have a salad than in the winter. Yep, that’s right: Salads aren’t just summer fare. When the cold weather settles in, it’s even more important to get our daily dose of vitamins and nutrients. Luckily, winter brings its own produce rock stars – from glistening citrus to sturdy greens, hardy crucifers, and root vegetables. Shredded, chopped, and juiced, these ingredients can be layered into hefty salads laden with dried fruit, nuts, and seeds and dubbed a complete meal.

This hearty salad is inspired by tabbouleh, a Middle Eastern bulgur salad liberally mixed with lemon, garlic, and gads of fresh herbs. In this recipe, the bulgur is switched out with quinoa, a nutrient-rich seed, which is high in protein and gluten-free, and can be prepared like a grain. A shower of herbs and shredded red cabbage add crisp texture and flavor, while a variety of peppers and dried fruit add heat and sweetness.

The key to making this salad is to taste as you build it. There should be a balance of citrus, fragrance, heat, and spice – as well as a balance of textures. Quinoa requires a good amount of seasoning for good flavor, so season the quinoa before adding it to the salad. You will also find that the flavors of the salad will meld if it can sit for an hour or two before serving. No worries about wilting, the sturdy veggies in the salad will stay fresh and crisp.

Winter Citrus Quinoa Salad

Active Time: 30 minutes
Total Time: 45 minutes plus chilling time
Serves: 6 as a side dish or salad

Extra virgin olive oil
1 1/2 cups red quinoa
3 cups water
2 tablespoons fresh lime juice
Salt
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
4 scallions, white and green parts thinly sliced
1 large poblano pepper, seeded, finely diced
1 yellow or red bell pepper, seeded, finely diced
1 cup finely shredded red cabbage
1 bunch fresh Italian parsley, leaves chopped
1 bunch fresh cilantro sprigs, leaves chopped
1/4 cup golden raisins, chopped if large
1 garlic clove, minced
1 to 2 tablespoons orange juice
1 teaspoon Tabasco sauce

1. Rinse the quinoa in a fine-mesh sieve and thoroughly drain.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add the quinoa and cook for 1 minute to lightly toast the seeds, stirring frequently. Carefully add the water (it will sizzle). Bring to a boil and simmer, partially covered, over medium-low heat until the quinoa is tender and releases its germ, 15 to 20 minutes. Drain the quinoa and transfer to a large bowl. Add 1 tablespoon oil, the lime juice, 1 teaspoon salt, the cumin, paprika, coriander, and cayenne. Stir to combine and cool to room temperature.
3. Add the scallions, peppers, cabbage, parsley, cilantro, raisins, garlic, orange juice, and Tabasco. Stir to combine and taste for seasoning. Refrigerate for at least 1 hour or up to 3 hours. Serve chilled or at room temperature.