Category Archives: Salads

Farmer’s Market Chopped Salad with Farro

2 bowls with cheeseI have made this salad 5 times in the past month. Each time I’ve made it, it’s been slightly different. That’s the beauty of this salad. Although I am providing you with a recipe, think of it more as a guideline and go whatever vegetables look freshest at the market that day. Late September is a perfect time to make this salad. So much fresh local produce is still available.

Chop everything up very small. That way when you take a spoonful you’ll get a bite of everything. This is my favourite way to eat a salad. I kept most of the vegetables raw. The only thing I cooked was the yellow and green beans as I really dislike their taste and texture raw.

Use both the florets and the stems of broccoli. Chopped small, they are perfect for this salad.

 

Sugar snap peas add sweetness to the salad. Slice them thinly on the diagonal.sugar snaps sliced on the diagonalBrussels sprouts add a pleasant bitterness. Cut them in half and then thinly julienne them.shredding sproutsRadishes add crunch and a spicy bite.rasishesYellow and green beans get cut into bite sized pieces after briefly cooking.slicing beansThe last of summer’s corn adds sunny sweetness. Green onions add a sharp note.

To add some bulk to the salad, choose your grain of choice. I love the chewy texture of farro. It provides perfect textural contrast to all the crunch from the vegetables. Add some protein to make the salad a meal. Chicken or chickpeas or some cheese are all good options. I used ricotta salata. You’re in charge here. Make it your own.

The dressing comes together in the blender in seconds. Use about a half a cup of tender mixed herbs. I used a combo of mint, parsley, basil and dill. Dijon mustard, white wine vinegar, a few tablespoons of pistachios and olive oil are added and given a blitz. one bowl with extra dressingMore pistachios for extra crunch are added after the salad is tossed.one bowl

Click here to print recipe for Farmer’s Market Chopped Salad with Farro.

3 bowls

 

Halloumi, Arugula and Dried Strawberry Salad

one plate I wouldn’t characterize myself as a greedy person, but something takes over me when I drive by a farm stand or visit a farmers market. I always buy way more than I can possibly eat. It happened to me last week with local summer strawberries. Winter strawberries trick you into thinking they will be good, but when you cut into them, the white centres are so disappointing. These local ones were deep crimson, inside and out!Baskets of strawberries_1Bowl of strawberries_1I needed to use these up fast before they spoiled. No to pie, cobbler, crisp, galette and jam. Been there, done that. I wanted to make something new. And then this recipe for oven dried strawberries popped up in my inbox. Unlike dehydrated strawberries, which are quite dry  and leathery, these oven dried strawberries are chewy, with a plump, juicy consistency. The roasting really concentrates the berry flavours.

Halved strawberries are mixed with a bit of sugar and allowed to macerate for about 30 minutes. Spread them out on a non-stick silicone baking mat and cook at 200°F for about 3-4 hours, until dried at the edges, but still juicy in the center. Once dried, they will keep in the fridge for about a week.strawberries ready for roastingstrawberries roastedThese berries made their way into a seriously delicious salad. The sweet strawberries play beautifully with the bitter arugula and salty halloumi. Toasted hazelnuts bring the crunch.Salad on r and w stripe clothFried halloumi is one of the cheese world’s greatest inventions. If you’ve never tried it,  you’re in for a treat. It’s kind of hard to describe. Salty and squeaky/firm on the outside and creamy and melty in the center.

 

Mike's Hot HoneyThe finishing touch was a drizzle of Mike’s Hot Honey over the fried halloumi. Sheer perfection. I met creator Mike Kurtz about 4 years ago on a NYC pizza tour. He pulled a bottle out of his bag on our third stop and offered us all a little squirt on our pizza. I was hooked! Sweet heat with cheese is fantastic. I buy mine online here in Canada from The Vanilla Food Company.

Click here to print recipe for Halloumi, Arugula and Strawberry Salad.

half eaten

 

 

Jammy Eggs

for breakfast 2There are some that believe #putaneggonit is a fad on its way out. I disagree. Topping anything with an egg makes it more delicious and I plan to keep on doing it, trendy or not.Egg sliced 3I was topping latkes, breakfast sandwichesturkey hash, and turkey burgers, with a fried egg, but lately I’m into jammy soft boiled eggs. The whites are set but the yolks are still slightly runny and almost the consistency of “jam”. So yummy.for breakfast 3The method is simple

Once you start, you’ll be topping everything with jammy eggs.

I started with a salad. There is no recipe for this one. Just use what you have and like. If you’re like my friend Sandy, you may need more specific details! Here’s what to do:

Start with a whole raw chicken. Liberally sprinkle it with kosher salt, freshly ground black pepper and paprika. Roast it in a 375°F oven for 1 hour and 20 minutes. Once it’s cooled slightly, take all the meat off the bones and dice it up. Or, even easier, just buy a rotisserie chicken from the supermarket.

Make Pickled Red Onions.  Cut a few ears of corn off the cob and sauté corn in olive oil and sprinkle with a bit of salt. Slice up some celery, radishes and green onion. Slice a ripe avocado and squeeze some lime juice over it. Sprinkle with salt and a tiny pinch of red pepper flakes.

Wash some lettuce. I used romaine, radicchio and Belgian endive. Arugula would be excellent too.

Make a vinaigrette: in a glass jar, add 1 teaspoon dijon mustard, 1 teaspoon honey, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 cup red or white wine vinegar. Put lid on jar and shake well. Add 1/2 cup olive oil, and shake well to emulsify.

I plated each salad individually, but feel free to put it all on a large platter. Put the eggs on unbroken and let each person cut it open to watch the custardy golden yolk appear.unbroken egg

Egg sliced 1

Click here to print recipe for Jammy soft boiled eggs.

 

 

 

 

Broccoli, Raisin and Olive Salad with Pine Nuts

with all the mix insfront of mugThis is my favourite mug. The weight and shape of it feel just right in my hand. It is part of my comforting morning ritual. If  you’re wondering, the mug is from Anthropologie,. Sadly, they don’t make them anymore. I bought a bunch of them with the initials of favourite family members and friends so they would feel welcome when visiting. Now I can’t make any new friends, unless their names start with certain letters that I already have on the shelf. Such a dilemma! It would be awkward to serve my new friend Xavier a latte in a letter M mug.back of mugHere is my mug from the rear view. With the small chip in the base it’s not quite as attractive as the front view. (Most of us look better coming rather than going) Despite this flaw, the mug is still quite functional, so I refuse to replace it. I am also flawed but functional, so my mug is a perfect analogy for me.

This broccoli salad was created the week before we moved. I had been trying not to shop for any groceries and use up what was in the house, so that we would have less stuff to haul. A lonely bag of pine nuts escaped the freezer purge earlier in the week, so they were added for crunch. A jar of raisins survived the pantry purge, so in they went for sweetness. The top shelf of the fridge held a few Kalamata olives and some leftover pickled shallots. don't throw out the stemsPlease don’t chop the florets off your broccoli and discard the stems. Once you peel the outer woody skin, the inside is quite tender.

I had some help in styling this salad from the talent behind the fabulous Instagram account   @bowlsand beats (where health and hiphop collide). Full disclosure, she’s my daughter and she was home visiting for the weekend.

This was my first try at styling the salad. I wasn’t thrilled with the composition so I called her in to help.salad on white oval plate 1She immediately grouped all the little elements together for greater impact. bowls and beats stylessalad on white oval plate 2Better but not quite satisfied, she suggested we try a round bowl instead. styled by bowls and beats 2Perfect. We shot it with my iPhone for her Instagram page and then we ate!Instagram it

Click here to print recipe for Broccoli, Raisin and Olive Salad with Pine Nuts.

 

Roasted Butternut Squash and Israeli Couscous Salad

in white round bowlHope life is treating you well this week. We are in full-on purge mode around here. We’re planning to downsize shortly. It’s amazing the amount of junk you can accumulate in 23 years.  Getting rid of stuff is not my husband’s forte. He still has all his high school essays. (He got an A+ in his Family Studies paper on “The cost of setting up a home for newlyweds” – it was the 70’s!) He kept all the cards from our wedding. We have been married for over 30 years. He also kept every birthday and father’s day card from me and the kids.

I wasn’t hopeful that he would be able to dispose of very much. But once he began shredding, he couldn’t stop. And then he discovered Kijiji. Things have been flying out of here at an alarming rate. It has become quite cathartic for him. I’m afraid that if I stay still for too long he might put me up for sale on Kijiji. I can just imagine the ad:

“Pre-owned, but very well-maintained wife for sale. All parts original. A little slow to start up in the morning, but motor begins purring after an extra-hot latte.” Will accept any reasonable offers.”

This salad was inspired by a forgotten bag of Israeli couscous I discovered sitting at the back of my pantry in a cleaning spree. The addition of roasted butternut squash is the clever idea of Daniel Gritzer over at seriouseats.com. Start by toasting the uncooked Israeli couscous in a bit of olive oil.Toasting cous cousAdd boiling water and salt and cook couscous.adding boiling waterI recently learned that squash is an excellent source of potassium. Apparently acorn squash is the champion, but butternut is a close second, and I find it much easier to peel. All those ridges in acorn squash scare me. If you need a primer on peeling and cutting butternut, check out the video in this post.chopping squash Toss squash with some olive oil, salt and pepper. Add some smoked paprika too, because everything is better with smoked paprika.ready for roastingA jolt of freshness is provided by lots of green (scallions, mint and parsley) and yellow (lemon).lemon and herbsready to assemble

Click here to print recipe for Roasted Butternut Squash and Israeli Couscous Salad.

in white oval bowl