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Tabouli
I had to include this to go along with the parsley. Make sure you give it time to marinate in the fridge! Serves 6.
1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice -- and/or lime juice
1 teaspoon garlic -- crushed
1/2 cup chopped scallions
1/2 teaspoon dried mint flakes
1/4 cup olive oil -- (good quality)
fresh black pepper
2 medium tomatoes -- diced
1 cup fresh parsley -- chopped and packed
Optional: 1 cup chopped cucumber and/ or 1/2 cup coarsely grated carrot
Combine bulghar, boiling water, and salt in a bowl. Cover and let stand 15-20 minutes, or until bulghar is chewable. Add lemon juice, garlic, oil, and mint, and mix thoroughly. Refrigerate 2-3 hours (this is important, the bulgher needs to marinate). Just before serving add the vegetables and mix gently. Correct seasonings. Garnish with olives.
Herbed Goat Cheese, Roasted Beet, and Watercress Salad
Adapted from a November 1994 Gourmet recipe. Serves 4. I have had this recipe in and out of the newsletter this week. It calls for goat cheese, but you really should use fresh goat cheese and save the Lake's Edge for a special treat.
1 bunch watercress, coarse stems discarded
2 medium beets, scrubbed and trimmed
1 small red onion sliced thin
For vinaigrette:
.5 teaspoons Dijon mustard
1 tablespoons white-wine vinegar
1/8 teaspoon dried tarragon, crumbled
1/8 teaspoon salt
1/8 cup plus 2 tablespoons extra-virgin olive oil
For herbed goat cheese
3/8 cup fresh bread crumbs
1/4 teaspoon dried tarragon, crumbled
3/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 ounces soft goat cheese, cut into 4 1/2-inch rounds and chilled, covered
Roasted Beets
Preheat oven to 400°F. Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Discard stems and peel beets. Beets may be prepared up to this point 1 day ahead and chilled, covered. Cut each beet into 8 wedges and cover.
Vinaigrette
In a blender blend together mustard, vinegar, tarragon, salt, and pepper. With motor running add oil in a stream and blend until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered.
Herbed goat cheese:
In a bowl stir together bread crumbs, tarragon, salt, and pepper. Cut each cheese round in half crosswise. Coat each piece of cheese evenly with crumb mixture, pressing gently, and transfer to a baking sheet. Goat cheese may be prepared up to this point 1 day ahead and chilled, covered loosely. Let cheese come to room temperature before proceeding.
Preheat broiler. Broil goat cheese about 2 inches from heat until crumbs are lightly browned, about 2 minutes.
In a bowl toss watercress and onion with half of vinaigrette. Arrange watercress mixture, beets, and goat cheese on 8 salad plates and drizzle remaining vinaigrette over beets.
Cilantro Potato Salad
Recipe courtesy Emeril Lagasse. Serves 5-6.
1 cup mayonnaise
3/4 cup cilantro leaves
1 tablespoon minced garlic
1 teaspoon sea salt
Freshly ground black pepper
2 pounds potatoes, cooked and halved (unpeeled)
1/3 cup finely minced onions
In a bowl, stir together mayonnaise with cilantro, garlic, salt and 7 turns black pepper. Add potatoes and onions and toss to combine thoroughly; cover and refrigerate up to 24 hours before serving.
Asian Spinach Salad w/ Baked Tofu
Adapted from a January 2001 Bon Appetit recipe. Makes 6 servings.
8 tablespoons olive oil
3 tablespoons sugar
3 tablespoons unseasoned rice vinegar
3 tablespoons soy sauce
1 3-ounce package Asian noodle soup mix (such as Top Ramen), noodles coarsely broken
1/2 cup slivered almonds
2 tablespoons sesame seeds
1 10-ounce bag ready-to-use spinach leaves
1 bunch green onions, chopped
4 oz of diced Baked Maple Ginger Tofu
Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper.
Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (discard soup mix or save for another use). Stir to coat and cook for about 4 minutes. Then add nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 4 more minutes. Pour contents of skillet into large bowl and cool 10 minutes. Add spinach and green onions and tofu to same bowl. Toss with enough dressing to coat. Serve, passing remaining dressing separately.
Simple Beet Salad with Onions
I love these oh so simple James Beard recipes that just beg for creativity. I'd probably be inclined to cook the beets a bit as in the above recipe.
Grate scrubbed beets or cut into julienne: toss with chopped scallions and a vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, parmesan, feta). Serve alone or on a bed of mesclun or lettuce.
Sweet Beet Dressed Slaw
Adapted from a Rachel Ray recipe 4 servings
1/3 cup extra-virgin olive oil, plus 3 tablespoons
2 small to medium-sized red beets, peeled and grated
Salt and freshly ground black pepper
2 heaping tablespoons Dijon mustard
2 heaping tablespoons Honey
3 tablespoons red wine vinegar
3 tablespoons chopped fresh dill
1 bunch salad turnips, julienned
1 head Napa cabbage, shredded or
3 bias cut scallions
2 rounded spoonfuls dill pickle relish
Preheat a medium size skillet over medium-high heat with about 3 TB of extra-virgin olive oil. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and saute for 2-3 minutes. Then add the cabbage to the same pan and saute another 2-3 minutes until the beets are tender. Transfer the beets & cabbage to a bowl and let them cool down a bit. Add the mustard, vinegar and honey to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, salad turnips, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.
Napa Cabbage Picnic Salad Recipe
From www.elise.com This is a truly great salad for large summer gatherings. Much of it can be made ahead, and then assembled when you are ready to serve. If you still have pac choi in the fridge, use the crunchy white parts of the stems sliced thinly as a substitute for the snow peas and then use the greens in the spinach casserole recipe below! Serves 7-8.
1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions (including greens)
2/3 cups lightly packed fresh cilantro leaves
Dressing
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise
1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, radishes, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
Mesclun Greens Salad with Goat Cheese and Maple Balsamic Vinaigrette
This is my own concoction - what I'd make with the share as soon as I got through the door with it. The dressing is fantastic - one that I keep in a jar in the fridge always. I can't wait to make it with Cranberry Bob's Balsamic!
Mesclun Greens & Arugula (and/or head lettuce leaves)
Beet Slivers (either roasted or boiled and sliced up)
Radishes or Sweet Salad turnips sliced thin
Toasted walnuts or pecans
Add the above to a bowl in whatever amounts appeal to you, toss with the dressing below, crumble the goat cheese on top and serve.
Dilled Potato and Pickled Cucumber Salad
From Bon Appetit August 2004.
3 tablespoons distilled white vinegar
2 teaspoons coarse kosher salt
1 hothouse cucumbers, very thinly sliced
1/4 cup plus 1.5 tablespoons chopped fresh dill
1.5 pounds Nicola potatoes, unpeeled
Additional coarse kosher salt
1/2 cup very thinly sliced white onion or scallions
4 radishes, trimmed, thinly sliced
3/8 cup mayonnaise
Small radishes with green tops
Stir vinegar and 2 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/4 cup dill in sealed container. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 1.5 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired.
Dandelion Green Salad
This recipe comes from Robin McDermott (by way of the Spring 2009 issue of Edible Green Mountains).
Three strips of bacon
1-2 TB, finely minced shallots (or onion and a small clove garlic)
2 TB good vinegar (cider preferred)
A touch of maple syrup
A little olive oil
dandelion greens chopped
toasted pine nuts
Chop the bacon and cook in a medium sized skillet over medium heat until they releast their fat and become crispy. Add the shallots and cook 5 mins or so until they begin to soften. Next, add 2 TB of vinegar and cook for a few minutes. Add a bit of maple syrup and olive oil. Pour hot dressing over fresh washed greens, toss and garnish with some toasted pine nuts.
More...
Napa Cabbage, Kohlrabi, Carrot Slaw
Adapted from a recipe in Bon Appetit July 1998
3 tablespoons rice vinegar
3 tablespoons sunflower oil
2.5 tablespoons creamy peanut butter
1.5 tablespoons tamari or soy sauce
1.5 tablespoons (packed) brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons minced garlic
1 Napa Cabbage chopped
2 kohlrabi peeled and cut into matchstick size strips
1 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
4 scallions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
If you have a food processor you can use it to grate the carrots, kohlrabi and cabbage and peppers. Otherwise hand chop and mix together in a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.
Tomato, Cucumbers, Sweet Onion Salad
I never get enough of this salad in summer when tomatoes are so fantastic and cukes abundant. I often add feta or goat cheese if I have it. It's like eating dessert. Good balsamic is an important pantry ingredient. I have a couple that are just fantastic and I save them for recipes where their flavor makes a dish special, and I save the lesser grades for cooking with.
2 Tomatoes chopped
1 Cucumber, peeled, seeded and chopped
1-2 sweet onions peeled and sliced thinly
a small handful of basil leaves
drizzle of olive oil
drizzle of good balsamic vinegar
Napa Cabbage Ramen Salad (is this salad or dessert?)
I have thought of including this one before but somehow, with the ramen noodles (reminding me of bad food college days) crisped in butter and topped with sugar, I thought perhaps I should look for something more wholesome. But each time we have Napa cabbage I can't help but think mmmm ramen noodles crisped in butter and topped with sugar.... And well, we all probably share some weaknesses and this recipe gets rave reviews otherwise, so here it is!
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons tamari
1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
Napa Salad
A simple tasty salad for a hot day.
Dressing
1 pinch celery seeds
1/2 tsp salt (to taste)
1/4 tsp fresh ginger, very finely minced .
1/2 c canola oil or other light-flavored oil
1/2 tsp prepared brown mustard .
1/4 c balsamic vinegar
4 tsp sugar
2 small carrots grated
2 apples, sliced (a crisp, sweet-tart variety is best) .
1/2 c pecans, coarsely broken .
1/2 head napa cabbage .
1 stalk celery, thinly sliced
Divide your half-head of napa lengthwise into 3 or 4 sections & knife-shred crosswise to yield strips about 5 inches long by 1/4 inch wide. Grate carrots.
Mix dressing ingredients & let rest for 5 mins to mix the flavors.
Toss together all salad ingredients with the dressing.
Garnish with pecan halves & thin rings of apple if desired.
