Panzanella

Another Italian late summer favorite.


Panzanella
Panzanella is an Italian Bread salad that is commonly made in the Tuscan region of Italy. It consists of toasted bread, fresh tomatoes, basil and a light vinaigrette along with whatever leftover ingredients may be on hand – perhaps roasted peppers, cucumber, olives, lettuce, garlic or whatever one prefers. The amounts here are approximate, as this type of dish is really one where you can add as much or as little of anything. The only musts here are the toasted bread, tomatoes, basil and dressing. The key to a successful panzanella, besides best quality ingredients, is adding the right amount of dressing – just enough to moisten the bread and not so much that it is soggy. The richness from the buttery olive oil should cause the bread to just melt in your mouth.


Serves 6

1/2 pound stale rustic bread, cubed
1/2 teaspoon mustard
2 tablespoons fresh lemon juice
1 teaspoon white wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
2-3 tablespoons best quality extra virgin olive oil
4-5 medium size heirloom tomatoes, cut into wedges
1 small cucumber, peeled and sliced
1/2 red onion, thinly sliced
1/2 cup fresh basil
2 tablespoons fresh parsley
1 clove of garlic, thinly sliced
sea salt
fresh ground pepper

Preheat the oven to 350 degrees F. Spread the bread cubes onto a baking sheet and toast until slightly golden, about 10 minutes. Set aside and let cool.
To make the dressing, combine the mustard, salt, pepper and lemon juice. While whisking, slowly pour the olive oil into vinegar mixture. This dressing can be made a day ahead of time and kept in the refrigerator.
Combine the tomato, cucumber, onion, basil, parsley and garlic in a salad or serving bowl. Pour over half of the dressing. Add the toasted bread cubes and enough of the dressing so that the salad is well dressed but not soaked. If the salad seems underdressed drizzle over a bit more olive oil and vinegar. Season with salt and pepper and serve immediately.

French Bistro Dinner

Menu
Cheese Board
Spring Green Salad with Sautéed Fava Beans and a Poached Egg
Tart aux Fraises (Strawberry Tart)


Putting Together a Cheese Board
No matter how many people I am serving, I usually try to put out a few different types of cheese, each with distinctly different textures and flavors, and usually from different parts of the world.
I typically start my cheese board with a good blue cheese - perhaps Gorgonzola Dolce from Italy or in this case since I am serving French Bistro food a slice of tangy Roquefort would be most appropriate. Blue cheeses pairs well with something sweet - a bit of local honey or honeycomb, sliced pear in the fall or fresh blackberries in the summer. I also love toasted or candied pecans with blue cheese.
Next, I like to include a more mild cheese to contrast with the pungent blue cheese and usually choose some type of goat cheese or a really mild Brie cheese. Goat cheese is wonderful with fresh and dried fruit and soft cheeses are usually best spread on a crisp crostini or mild flavored cracker.
For my third cheese I usually select some sort of hard or medium/hard cheese - perhaps salty Pecorino - a sheep's milk cheese from Italy, or Manchego - another Sheep's milk cheese, but from Spain, or Gruyere or Gouda... maybe an aged Jack cheese or good quality cheddar. It really depends on my mood. If you have a local cheese shop, I suggest shopping there, since they are usually more than generous in allowing you to taste samples so that you get exactly what you are looking for. Plus you can buy as little or as much cheese as you need.


Serving a successful cheese board is fairly easy - all you really need is: 2-3 good quality cheeses, some mild crackers that won't be overpowering in flavor, and a few pairings - some nuts, dried or fresh fruit... - all things you can usually find in your cupboard.
Finally, I always like to arrange my cheeses on a clean plate in as simple of a presentation as possible. Whether it is dinner for two or entertaining for a crowd, a cheese board is an easy and enjoyable way to start your meal. Of course, if you want to be really "French" you would enjoy your cheese course after your meal.


Spring Green Salad with Sautéed Fava Beans
and a Poached Egg
This simple bistro style salad is simple and delicious and would be wonderful with a few shavings of Parmesan cheese on top (if you haven’t already splurged with the cheese board).


Serves 2

Ingredients

- 3/4 cup fresh fava beans
- 2 teaspoons olive oil
- 1 large shallot, minced
- 6 cups spring greens (like arugula, mache, beet greens), washed
- 2 fresh eggs
- salt
- fresh ground pepper
Dressing
- 2 teaspoons fresh lemon juice
- 1 teaspoon minced shallots
- 1/2 teaspoon mustard
- 1 teaspoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- pinch of fresh ground pepper
- pinch of salt

Bring a medium size pot of water to a boil. Add the fava beans and cook for 5-6 minutes, or until tender. Drain the beans and immediately place in a bowl of ice water. Drain again. In a small sauté pan heat the olive oil over medium/low heat. Add the diced shallots and a pinch of salt. Cook over medium heat until caramelized, about 5-6 minutes. Add the fava beans and cook, stirring occasionally for 2 minutes more. Turn off the heat until you are ready to serve.
To make the dressing, whisk together the lemon juice, shallots mustard and balsamic vinegar. Slowly whisk in the olive oil and add the salt and pepper. Toss the greens with dressing.
Bring a small pot of water to a simmer (not a boil). Crack each egg into its own small bowl. Stir once with a spoon and gently add the first raw egg to the water. Add the second egg immediately. Cook for approximately 3 minutes, then remove the first egg with a slotted spoon and place atop the salad greens. Place the second egg atop the second salad. Divide the sautéed fava beans amongst the two salads and serve immediately.

Tarte aux Fraises
A classic French dessert.


Makes 1 tart.

Ingredients

- 1 cup ripe strawberries, sliced
- 1/4 cup apricot jam
Tart Dough
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup plus 1 1/2 tablespoons confectioner’s sugar
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 1 egg yolk, room temperature
- 1 cup plus 1 tablespoon all purpose flour
Custard
- 2 cups whole milk
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon salt
- 3 tablespoons cornstarch
- 1/2 cup sugar
- 2 eggs
- 2 tablespoons unsalted butter

To make the tart dough, combine the butter, sugar and vanilla extract in a medium bowl fitted for an electric mixer. Cream together on medium/high speed until light and fluffy, about 5-6 minutes. Add the yolk and mix until combined. Add the flour and gently mix together on low speed until just combined. Scrape the dough out of the bowl and form into a round disk, cover in plastic wrap and refrigerate at least 2 hours and up to overnight.
To bake the tart, preheat the oven to 350 degrees. Lightly grease a 9 inch tart pan with butter or use an ungreased nonstick tart pan (preferably one with a removable bottom).
On a lightly floured cold work surface use a rolling pin to roll the dough out about 1/2 – 3/4 inch thick. Start rolling from the center working your way outward, constantly moving the dough around the work surface, making sure that it doesn’t stick. Use more flour as needed, but try to use the flour sparingly. To transfer the dough to the tart pan, lightly roll the dough around the rolling pin; then unroll the dough out, over the pan. Working quickly, press the dough evenly into the tart shell. Freeze the tart shell until the dough is chilled and firm, about 30 minutes; then bake until light golden brown, about 30 minutes. Let the tart shell cool in its pan for 2 minutes; then carefully, using hot pad holders, place your hand on the bottom of the tart to release the sides of the tart pan; then use a spatula to transfer the tart off of the bottom of the pan and onto a wire rack to cool completely.
To make the custard, whisk together the cornstarch, half of the sugar, and the salt in a medium-size bowl. In a separate bowl whisk together the two eggs. Set both aside.
Over medium heat, bring the milk, remaining sugar, and vanilla bean paste just to a simmer, being careful not to scorch the milk. When the milk is simmering, add the eggs to the cornstarch mixture and whisk together. While whisking, slowly pour a few tablespoons of the hot milk into the egg/cornstarch mixture. Continue to whisk and pour in a few more tablespoons of the hot milk. Return the pot with remaining milk back to the stove and slowly pour the egg/cornstarch mixture into the milk, while whisking.
Use a wood spoon to stir the mixture over low/medium heat until thickened, about 3-4 minutes. Remove the pan from the heat and add the butter. Transfer the pudding into a heat proof container, cover and chill in the refrigerator for at least 1 hour and up to overnight. (If the custard is lumpy, strain though a sieve.)
When you are ready to assemble the tart combine the apricot jam with a ¼ cup or so of water in a small saucepan and heat over low heat until it is warm.
To assemble the tart, place the tart shell on a large plate. Use a rubber spatula to evenly spread the custard over the tart shell. (The custard should come up to the top of the tart shell’s edge.) Top the custard with the fresh strawberry slices working from the outside of the tart to the inside. Use a pastry brush to lightly brush the warm thinned apricot jam over the strawberry slices. Refrigerate the tart until ready to serve. It is best to eat this tart the day it is made.

Welcome Springtime

As much as I love butternut squash, root vegetables and kale, I can honestly say that I am excited and ready for fresh Spring produce - asparagus, artichokes, avocados, peas, fava beans, potatoes, carrots, strawberries...
Here is my first Spring menu - a taste of what is soon to come.

Menu
Avocado and Grapefruit Salad
Spring Vegetable Sauté served over Brown Rice
Sugar Dusted Strawberries (see 02.09.10 blog entry)





Avocado and Grapefruit Salad
This very simple salad is effortless to make and yet utterly elegant. I sometimes like to forgo serving the predictable green salad for one without salad greens, like this one. However, for a more traditional salad, I toss in tender butter leaf lettuce, which pairs wonderfully with the tangy grapefruit and buttery avocado.

Plated Salad

Salad Tossed with Butter Leaf Lettuce

Serves 4

Ingredients

- 2 large pink grapefruits
- 1/2 teaspoon agave or honey
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 teaspoon extra virgin olive oil
- 2 medium ripe avocados (preferably Hass avocados)

Use a sharp knife to cut the top and bottom off of the grapefruit. Place on a cutting board and cut downward to remove the skin. Use a sharp paring knife to cut out the grapefruit segments, slicing between the membranes. Work over a bowl to catch the juice. Set the segments aside. Place 1/4 cup of the grapefruit juice in a small bowl. Add the agave or honey, salt and fresh ground pepper. While whisking, add the extra virgin olive oil. Set the dressing aside.
Cut the avocado in half, remove the pit and peel off the outer peel. Cut the avocado into 1/2 slices and arrange on a medium size serving platter. Add the reserved grapefruit segments to the avocado. Drizzle with half of the dressing. Let sit 5-10 minutes before serving. Add more dressing as desired.

Spring Vegetable Sauté served over Brown Rice
I found beautiful local Spring onions and green garlic at the store to go alongside some of my favorite veggies for this simple sauté. You can certainly substitute whatever seasonal veggies you can find at your farmer’s market or grocery store for this easy healthy dinner.


Serves 4

Ingredients

- 1 1/2 cups brown rice
- 3 cups water
- 1/4 cup olive oil
- 5 spring onions or 1 medium yellow onion, diced
- 4 green garlic stocks or 3 cloves garlic, diced
- 1 broccoli head, chopped into 1 inch pieces
- 1 bunch asparagus, chopped into 1 1/2 inch pieces
- 2 cups cherry tomatoes, cut in half
- 1 bunch Rainbow or Red Chard (about 10 cups), washed, chopped
- salt
- fresh ground pepper
- 1/3 cup pine nuts (optional)

In a medium saucepan combine the rice, water and 1teaspoon of salt. Bring to boil, stir once and cover with a lid. Reduce the heat to low and let simmer with a lid for 50 minutes. After 50 minutes remove the pan from heat and let sit 10 minutes more.
In a large sauté pan heat the olive oil over medium heat. Add the onions and green garlic and season with salt and pepper. Sauté the mixture on medium heat, stirring occasionally, until the onion and garlic are soft and translucent, about 6 minutes. Add the broccoli, season with salt and pepper and cook 5 minutes more, stirring occasionally. Add the asparagus and cook for 2 minutes more. Finally, add the cherry tomatoes and chard, season with salt and pepper and cook for 2-3 minutes more or until the chard is wilted and all of the vegetables are tender.
When the rice is finished cooking and has sat a full 10 minutes, fluff with a fork and season with salt and pepper. To serve individual portions, scoop out a bit of rice and top with the hot vegetables. If desired, top each portion with a tablespoon or so of pine nuts.

Roasted Beets

Beets have a very distinct flavor that certainly doesn't appeal to all, but dislike of this sweet root vegetable is likely because it overpowered a dish as the showcased ingredient (as with borscht), instead of working as part of a dish, complimenting other flavors as well as its own. As with all vegetables, fresh and in season is a distinctly different species than the canned variety, and unfortunately many of us are first exposed to the latter of the two. Roasting beets in a hot oven brings out their natural sugars which caramelize and concentrate and ironically mellow their pungent flavor. If you aren't totally convinced, try golden beets, which I find to be a bit more mild in flavor than their darker red cousins. (And not quite as messy either.)
These two recipes exemplify how beets can compliment a dish instead of overpower it.

Crostini with Golden Beets and Walnut Parsley Pesto
Wheatberry Salad with Roasted Beets, Grapefruit and Walnuts



Crostini with Golden Beets and Walnut Parsley Pesto
The different flavors in this two-bite appetizer compliment each other exceptionally well. The sweet roasted beets are balanced perfectly with the bit of bitterness from the fresh parsley and raw garlic in the pesto. I use fresh local walnuts that make all of the difference in this simple dish.


Serves 4

Ingredients

- 5-6 small golden beets
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Crostini
- 1/2 of a french baguette
Pesto
- 1/2 cup walnut halves, lightly toasted
- 3/4 cup loosely packed fresh leaf parsley (about half of a bunch)
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- pinch of fresh ground pepper
- 2-3 tablespoons extra virgin olive oil

Preheat the oven to 375 degrees F. To make the crostini, slice the baguette at an angle about 1/3 inch thick. Arrange the bread slices on a large baking sheet and bake for 10-15 minutes, or until light golden brown and crisp. Set aside to cool.
Meanwhile, fill a medium size saucepan with water and bring to a boil. Place the beets in the boiling water and cook for 7-8 minutes, or until fork tender. Drain the beets and let sit for 25 minutes; then peel the skins off of the beets. Cut into 1/4 inch slices and place on a sheet pan. Toss with the olive oil and season with the salt and fresh ground pepper. Roast the beets in an oven preheated to 400 degrees F until caramelized, about 35 minutes. Set aside and let cool.
To make the pesto, finely chop the parsley and walnuts, or place in a food processor and pulse until minced. Add the minced garlic, lemon juice, salt, pepper and olive oil. Taste for more salt and pepper and lemon juice, depending on the strength of the lemon.
To assemble the crostini place the toasted breads on a large serving plate. Top each a few slices of the warm beets and a tablespoon of the pesto.

Wheatberry Salad with Roasted Beets, Grapefruit and Walnuts
This hearty salad makes a wonderful side dish or lunch entrée served with mixed greens and avocado slices.

The beets changed the colors of the wheatberries in a matter of minutes.

Serves 6-8

Ingredients

- 1 cup soft wheatberries, rinsed
- salt
- 8 small beets
- 2 teaspoons olive oil
- fresh ground pepper
- 2 medium grapefruit
- 2 tablespoons extra virgin olive oil
- 1 teaspoon agave
- 1 tablespoon red onion, finely diced
- 1/2 cup walnuts halves, lightly toasted, roughly chopped
- 1/3 cup (loosely-packed) fresh flat leaf parsley, roughly chopped

To cook the wheatberries, combine 3 cups of water, the wheatberries and 1 teaspoon of salt in a medium size saucepan. Bring to a boil with a lid over medium heat. Cook, uncovered, over low heat for 50 minutes, or almost all of the liquid is absorbed and the grains are tender. (They should be cooked all the way through and be a bit chewy.)
Meanwhile, fill a medium size saucepan with water and bring to a boil. Place the beets in the boiling water and cook for 7-8 minutes, or until fork tender. Drain the beets and let sit for 25 minutes; then peel the skins off of the beets. Cut into 1/2 inch pieces and place on a sheet pan. Toss with the 2 teaspoons of olive oil and season with salt and fresh ground pepper. Roast the beets in an oven preheated to 400 degrees F until caramelized, about 35 minutes. Set aside and let cool.
Use a sharp knife to cut the top and bottom off of the grapefruit. Place on a cutting board and cut downward to remove the skin. Use a sharp paring knife to cut out the grapefruit segments, slicing between the membranes. Work over a bowl to catch the juice. Set the segments aside. Place 1/4 cup of the grapefruit juice in a small bowl. Add the agave, a 1/2 teaspoon salt and 1/4 teaspoon fresh ground pepper. While whisking, add the extra virgin olive oil. Set the dressing aside.
When the wheatberries are tender, drain any excess liquid and place in a large serving bowl. Add the dressing and red onion and gently toss together. Let cool 10 minutes; then add the roasted beets, grapefruit segments, walnuts and parsley. Gently toss everything together. Taste for more salt and pepper. Serve at room temperature.

Quinoa

If you haven’t yet tried quinoa, you really should, and if you have then you already know that this incredibly healthy gluten-free grain is a wonderful addition to the pantry. Quinoa is a good source of fiber, magnesium and iron and is especially valued in the vegetarian diet for its high protein content. Plus, not only is quinoa good for you, it tastes pretty darn good too – it has a light fluffy texture with just a slight crunchy bite and a mild nutty taste. Similar to couscous and rice, quinoa is exceptionally versatile and will take on whatever flavors you choose. However, I really enjoy the subtle nutty flavor of quinoa when cooked with only water. I keep quinoa stocked in the pantry and cook it up in twenty minutes, then add whatever ingredients I have on hand. Try substituting quinoa in some of your favorite rice and couscous dishes for a healthier treat.
Cooking Note: Make sure to rinse the quinoa well before cooking or it can have a bitter taste.

Quinoa with Celery, Apple and Pecans
In this recipe I use fresh citrus juice to flavor the quinoa and toss in finely chopped celery, sour granny smith apples and toasted pecans for a bit of crunch. This dish is fresh and light, and at the same time hearty and filling. You could serve this dish over mixed greens for lunch or as a side dish anytime of the year.


Serves 6

Ingredients
- 1 1/2 cups quinoa, rinsed
- scant 3 cups water
- salt
- fresh ground pepper
- 3 stocks celery, diced
- 1 granny smith apple, cored and diced
- 1/3 cups pecans, toasted, chopped
- 1 tablespoon olive oil
- 2 tablespoons lemon juices
- 1/4 cup orange juice

In a medium saucepan with a tight fitting lid combine the quinoa and the water. Bring to a boil, stir once, place the lid on and reduce the heat to low. Cook for about 20 minutes or until all of the water is absorbed. Place the cooked quinoa in a large serving bowl. Season with salt and pepper and let cool 10 minutes.
Toss the quinoa with the celery, apple, pecans, olive oil, lemon juice and orange juice. Serve warm or cold.

Spinach, Quinoa and White Cheddar Bake
This dish is substantial enough to be the main entrée serve alongside a green salad and a loaf of fresh bread.


Serves 4

Ingredients
- 1 cup quinoa, rinsed well
- 10 ounces frozen spinach, thawed
- 1 small yellow onion, peeled and diced
- 1 cloves garlic, peeled and minced
- 1 tablespoon fresh thyme leaves
- pinch of crushed red-pepper flakes
- 1 cup white cheddar cheese, plus more for sprinkling on top
- fresh ground pepper
- salt
- 1 large egg
- 1/4 cup low fat milk
- Olive-oil
- 2 small ripe tomatoes, sliced


To make the quinoa, bring to a boil 1 3/4 cups water in a pot with a tight fitting lid. Add the quinoa and reduce the heat to low. Simmer with a lid for about 20 minutes, or until all of the liquid is absorbed. Transfer the quinoa to a large mixing bowl and let cool.
Preheat the oven to 350 degrees. Coat a baking dish with olive oil.
Heat 1 tablespoon of olive oil in a medium sauté pan. Add the chopped onion and cook, stirring occasionally until translucent, about 8-10 minutes. Reduce the heat to low and add the garlic, thyme, and red-pepper flakes, season with salt and pepper, and cook 1 minute. Add the drained frozen spinach and mixture ingredients together. Transfer the spinach mixture to the quinoa, and gently combine.
Add the cheese, milk, and egg to the quinoa/spinach mixture and gently stir until combined. Pour the mixture into the prepared baking dish and top with the sliced tomato. Sprinkle the reserved cheese on top of the tomato and bake in the oven with a lid or covered with a piece of foil for 30 minutes. Remove the lid/ foil and bake 25-30 minutes more, or until the cheese is golden. Slice, and serve warm or at room temperature.

Soup's On

Basic Lentil Soup
Olive Oil Cornbread with Red Pepper Flakes
Salad of Mixed Greens, Apple, Candied Pecans and Gorgonzola





Basic Lentil Soup

Serves 8

Ingredients
- 1/4 cup olive oil
- 1 small yellow onion, diced
- 1 leek, cut in half, diced
- 4 medium size stocks of celery, chopped
- 4 medium size carrots, chopped
- 3 large cloves garlic, finely chopped
- 1 quart vegetable stock
- 5 cups water
- salt
- fresh ground black pepper
- 2 teaspoons fresh thyme
- 1 1/2 cups dried French green lentils, rinsed
- fresh grated parmesan cheese (optional for garnish)


In a large stockpot heat the olive oil on medium heat. Add the chopped onion and the leeks and cook until soft, about 5 minutes. Add the chopped celery and carrot and cook 3 minutes more. Season with salt and pepper. Add the chopped garlic and thyme and cook 1 minute more. Add the vegetable stock and water and bring to a boil. Reduce the heat to a simmer and add the lentils. Cook the soup at a simmer with a lid for 1 hour, or until the lentils are tender. Taste for more salt and pepper. Serve warm and top with fresh grated parmesan cheese, if desired.


Olive Oil Cornbread with Red Pepper Flakes

Serves 8

Ingredients
- 1 1/2 cups cornmeal
- 3/4 cup all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 teaspoon red pepper flakes
- 3/4 cup graded sharp, white cheddar cheese
- 1/2 cup extra virgin olive oil
- 2 eggs
- 1 cup milk

Preheat the oven to 375 degrees F. Generously grease a 9 by 5 inch loaf pan and line with parchment paper.
In a large bowl, whisk together the cornmeal, flour, salt, pepper, baking soda, baking powder and sugar. Make a well in the center of the flour mixture and set aside. In a separate bowl whisk together the eggs and milk, and pour into the center of the flour mixture. Whisk together until combined. Add the cheese and the red pepper flakes. Finally, add the olive oil and mix everything together until combined. Pour into the prepared baking dish and bake for approximately 26-30 minutes, or until the top is golden brown and a toothpick inserted into the middle comes out clean. Let the cornbread cool in the pan for 10 minutes, then lift up the parchment paper and cornbread and transfer to a wire rack. Slice and serve slightly warm or at room temperature. This cornbread is best the day it is baked but will keep in an airtight container for up to 2 days.

Salad

Salad accompanies almost every meal and varies based on what else is being served. Sometimes I make a more complicated salad but most often I toss fresh greens with a bit of avocado, tomato and a simple vinaigrette dressing. Below is just one variation of salad dressings that I like to make. The shallots can be replaced with minced garlic or left out entirely. A bit of fresh grated parmesan cheese adds a buttery salty flavor to basic salads as well. Sometimes I make the dressing up a head of time, but mostly I drizzle fresh olive oil, lemon juice, vinegar (balsamic or red wine), salt and pepper right over the greens and toss everything together just before serving. Salad dressing is very easy to make and I see no reason one should ever buy bottled dressing.

Butter Leaf Lettuce with Tomato, Simple Vinaigrette and Graded Parmesan

Arugula and Butter Leaf Lettuce with Lemon, Olive Oil and Grated Parmesan

Romaine Lettuce with Simple Vinaigrette (substitute garlic for shallots), Shaved Parmesan and Toasted Croutons

Simple Vinaigrette

Dressing to serve 4 side portions

Ingredients
- 1 teaspoon finely chopped shallots
- 1/2 teaspoon mustard (any type)
- 2 tablespoons fresh lemon juice
- 2 tablespoons best quality extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper

To make the dressing combine the minced shallots, mustard, salt, pepper and lemon juice. While whisking, slowly pour the olive oil into the rest of the ingredients. Let the dressing sit for at least 20. This dressing can be kept for a few days in the refrigerator, but the flavor of onion will become more pronounced. I prefer to use the dressing the day it is made.

The First Day of Fall

Roasted Butternut Squash Salad with Goat Cheese, Dried Cranberries, and Candied Pecans

This salad had a wonderful combination of flavors and textures- tart, chewy dried cranberries; salty and sweet, crunchy pecans; creamy, tangy goat cheese; sweet caramelized butternut squash; and crisp, peppery arugula tossed together with a light orange balsamic dressing. I made my Candied Pecans (see Aug. 28, 2009 blog entry for the recipe) with the addition of 1/2 teaspoon ground cinnamon, which really brought out the fragrance of fall. This salad would be a perfect lunch entree or dinner salad course to serve in the upcoming holiday season.

Serves 4

Ingredients
- 8 cups baby arugula, washed
- 1 medium (about 1 pound) butternut squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 4 ounces fresh goat cheese
- 1/3 cup dried cranberries
- 1 cup Candied Pecans (see Easy Appetizers blog entry - August 28, 2009)
Dressing
- 1/4 cup tablespoons best quality extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 2 tablespoon balsamic vinegar
- 1/4 cup fresh squeezed orange juice
- 1/2 teaspoon orange zest
- 1 teaspoon minced shallots
- 1 teaspoon honey
- fresh ground pepper
- salt


Preheat the oven to 425 degrees. Peel the butternut squash with a vegetable peeler, cut in half and use a spoon to remove the center core. Cut the butternut squash in to 1 inch cubes and spread out on a large sheet pan and toss with the olive oil, salt and pepper. Roast the vegetables for approximately 45 minutes, or until caramelized. Set aside and let cool 5 minutes.
Meanwhile, make the dressing. In a small saucepan, whisk together the orange zest, orange juice, balsamic vinegar and the shallots. On medium heat, bring the ingredients to a boil, reduce the heat and let simmer for 5 minutes. Remove the pan from the heat and slowly whisk in the olive oil, lemon juice, honey, salt and pepper. This dressing can be used warm, or made ahead of time and brought to room temperature.
To assemble the salad, in a large bowl, toss together the arugula and the dressing. Plate the dressed greens on a large serving platter or on individual plates. Top the arugula with the warm butternut squash, dried cranberries, and candied pecans. Use your fingertips to crumble the goat cheese a top the salad. Serve immediately.

Arugula Salad with Nectarines, Goat Cheese and Pistachios

This salad is perfect to make during the summer when you can find sweet, ripe nectarines. It is wonderful to serve for either a side dish or as a simple main course salad.


Arugula Salad with Nectarines, Goat Cheese and Pistachios

Serves 4-6

Ingredients
- 6 cups baby arugula
- 2 ripe white nectarines, sliced into 1/3 inch slices
- 4 ounces goat cheese
- 1/2 cup toasted pistachios, roughly chopped
Dressing
- zest of 1 orange
- 1/3 cup fresh squeezed orange juice
- 2 tablespoons extra virgin olive oil
- 2 teaspoons honey
- pinch of salt
- pinch of pepper


To make the dressing, combine the orange zest and the orange juice with the honey, salt and pepper. While whisking slowly add the olive oil to create an emulsion. You can make the dressing up to three days in advance.
To assemble the salad toss the arugula in a large salad bowl with the dressing. Transfer the arugula to a serving platter. Place the sliced nectarine on top of the arugula and sprinkle the toasted pistachios over the salad. Use your hands to crumble the goat cheese into small chunks over the salad. Serve and eat immediately.

Warm Parsley Potato Salad

This potato salad is light and refreshing compared to the classic potato salad smothered in mayonnaise. I usually serve this salad warm, but it is great cold too.


Warm Parsley Potato Salad

Serves 8 side portions

Ingredients
- 5 pounds Yukon Gold Potatoes, preferably the same size, washed
- 2 cups (loosely packed) of parsley, chopped
- 1 small yellow or sweet onion, diced
- 2/3 cup extra-virgin olive oil
- 2/3 cup red wine vinegar
- 2 tablespoons salt
- 1 tablespoon pepper

Bring a large pot of salted water to a boil with the potatoes. Cook the potatoes until tender, about 20 minutes, depending on the size of the potatoes. Test the potatoes with a fork. They should be tender and slightly on the firmer side, but not raw. Meanwhile, combine the diced onion and the chopped parsley in a large serving bowl.
When the potatoes are tender, drain the water and let the potatoes cool for about 2 minutes or until you can handle them. Slice the hot potatoes about 1/3 inch thick and place in the bowl with the onion. The hot potatoes will soften and cook the onion. Add the salt and pepper to the potatoes. Then drizzle over the olive oil and vinegar. Gently toss the ingredients together. Add more salt and pepper to taste. Serve warm.

Marinated Zucchini Salad

This dish is great to make when you are entertaining because you can make it ahead of time and pull it out of the fridge just before serving.



Marinated Zucchini Salad

Serves 12

Ingredients
- 8 medium zucchini
- 1 small red onion
- 10 cloves garlic, peeled, thinly sliced
- 1 yellow or red bell pepper
- 2 small firm tomatoes
- 1 1/2 cup fresh parsley, chopped
- salt
- fresh ground pepper
Dressing
- 1/2 cup good quality extra virgin olive oil
- 1/3 cup lemon juice
- 2 tablespoons fresh thyme, chopped
- 2 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons red wine vinegar


To make the dressing combine the lemon juice, thyme, salt, pepper and red wine vinegar. While whisking, slowly add the olive oil to create an emulsion. You can make this dressing up to three days ahead of time.
Cut the zucchini in half, lengthwise, then cut into thin slices, about 1/8 inch thick. Peel the red onion and cut in half. Slice the onion as thin as possible. Remove the core and seeds from the bell pepper and cut into very thin strips about 1/8 inch thick. Cut the tomatoes in half, core and thinly slice into 1/8 inch thick pieces. Place the chopped vegetables in a large bowl, along with the garlic. Add the parsley and season with salt and pepper. Pour the dressing over vegetables and toss to combine. Cover and refrigerate, to let marinade.
Make this dish at least three hours and up to eight hours before serving. Periodically take the salad out of the refrigerator and toss. Take the salad out of the refrigerator approximately 15 minutes before serving.

Warm Corn Salad with Shallots and Basil

This salad showcases sweet summer corn. It tastes wonderful either warm or cold and with either white or yellow corn. Hence, frozen corn will not suffice in this dish.


Warm Corn Salad with Shallots and Basil

Serves 6

Ingredients
- 7-8 ears corn on the cob (white or yellow)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 2 shallot, finely diced
- salt
- fresh ground pepper
- 1/3 cup fresh basil (about 6 medium size leafs)

Remove the husks and silk from the corn. Place corn in a large shallow dish or bowl and use a knife to cut the corn off the kernel. This will prevent the corn from going everywhere.
Heat a large sauté pan with the olive oil on medium heat for 1 minute. Add the butter and let it melt and combine with the oil. Add the shallots to hot oil and sauté for about 2-3 minutes until soft on medium to medium/low heat. Be careful not to burn butter or the shallots. Turn down the heat if needed. Add the corn kernels and about 1 teaspoon of salt and 1/2 teaspoon of pepper. Sauté the corn on medium/low to medium heat for approximately 7 minutes, stirring occasionally. The corn should be crisp, but cooked completely and not starchy. Add more salt and pepper to your taste.
Transfer the hot corn to a medium size-serving dish and let stand 5 minutes to cool slightly.
Chop the basil at the last minute, and sprinkle on top just before serving, or the basil will turn black and wilted if the corn is too hot.

Baby Arugula Salad with Roasted Veggies and Fresh Burrata Cheese

The making of Burrata cheese begins with the same process of making Mozzarella cheese; until the Mozzarella curdles, and are then dipped into hot salted water, kneaded, pulled and shaped, creating a slightly chewier consistency from true Mozzarella. The hot Burrata is formed into a pouch and then filled with fresh cream. Burrata is best eaten within 48 hours and therefore will most likely be found at a specialty cheese shop. Essentially, Burrata is Mozzarella’s creamier and more flavorful sister, and of course good quality Mozzarella (not the rubbery grocery store imitation) can be substituted in this salad. However, finding fresh Burrata cheese is worth its trouble.


Baby Arugula Salad with Roasted Veggies and Fresh Burrata

Serves 2 meal portions or 4 side portions

Ingredients
- 1 bunch fresh baby arugula, (6-8 cups) washed
- 1 yellow pepper, cut into strips
- 1 red pepper, cut into strips
- 1 small eggplant, sliced 1/4 inch thick
- 1 fennel bulb, sliced 1/4 to 1/2 inch thick
- 2 heirloom tomatoes, sliced 1/2 inch thick
- 2 balls of fresh Burrata cheese
- 2 tablespoons fresh grated parmesan cheese
- 1-2 tablespoons best quality extra virgin olive oil
- 1-2 tablespoons fresh lemon juice
- fresh ground pepper
- salt

Preheat the oven to 400 degrees. Place the sliced peppers, fennel and eggplant in a large roasting pan. Gently toss the vegetables with olive oil, salt and pepper. (I prefer to keep each type of vegetable to its own area of the pan, enabling me to remove the vegetables that cook more quickly than the others.) Roast the vegetables for 20-40 minutes, or until soft and slightly caramelized. The eggplant slices tend to take less time, about 20 minutes, and the peppers and fennel slices tend to take more time, about 40 minutes. When the eggplant slices are soft and begin to turn slightly brown, remove the eggplant slices from the pan and place on a plate. Set the eggplant aside and return the other vegetables back into the oven. Cook the pepper and fennel slices until soft and caramelized. Remove the pan from the oven and set aside to cool. The vegetables are best served at room temperature or slightly warm.
Meanwhile, place the arugula in a large platter or serving dish. Drizzle over the olive oil, lemon juice, grated parmesan cheese, salt and pepper. The measurements do not need to be exact. Arrange the tomato slices on top of the arugula. When the vegetables are cool arrange the vegetables atop the salad. Season the tomatoes and vegetable with a pinch more of salt and pepper. Place the fresh Burrata on top and finish off the salad with a final drizzle of best quality extra virgin olive oil. Serve immediately. The roasted vegetables can be made a few hours ahead of time and kept at room temperature until ready to serve.