salad

Two Bean Summer Salad /  by Amy Cantu

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Once a quarter, I eagerly await my next shipment of beans from the Rancho Gordo Bean Club. When I hear the loud thud of the box hitting my doorstep, I run out and rip the box open to take stock of what beautiful bean goodies have arrived - I'm never disappointed. Rancho Gordo grows heirloom bean varietals that might otherwise go extinct, since grocery store beans have become so limited and homogenous. I never knew how glorious beans could be before I cooked up my first batch of Rancho Gordo beans. There are so many different kinds with varying colors, textures, sizes, and flavor. Some varieties cook up big, sturdy and meaty, while others are petite, melty, and creamy. Also, these beans don't take forever to cook because they haven't been sitting on warehouse shelves for years and years. I held a bag of scarlet runner beans in my hands and admired their deep eggplant purple sheen with violet speckles and streaks - so beautiful. I knew these scarlet runner beans were destined for a bean salad that would celebrate summer. An overnight soak and hour-long cook rendered the beans plump and substantial with creamy centers, ready to soak up a bright, vibrant dressing. Tossed with summery green beans, ripe tomatoes, and sweet corn, this Two Bean Summer Salad has lots of fun textures and is hearty enough to be a main course. Tote this bean salad along for a picnic alongside a few cups of easy chocolate pudding, and you'll remember why sometimes the ordinary can really be spectacular. Happy summer!

Notes: I can't encourage you enough to seek out quality dried beans and cook them up yourself, but I know that sometimes we're in a pinch, and we just need to pull a meal together. Feel free to substitute two cans of beans, drained, and rinsed for the beans in this recipe, if you are short on time (red kidney beans or cannelini beans will work).

Just like with Broccoli Cooked Forever or in a good Caesar Salad dressing, even if you're not an anchovy fan, I promise that you won't taste them or anything fishy in the final salad. The anchovies lend a deep, savory flavor that is really delicious in the dressing.

Time: 1 hour, 20 minutes (or 30 minutes, if using canned beans)
Serves: 6-8

1 1/2 cups dried scarlet runner beans (or other dried runner bean), soaked overnight and drained (about 4 - 4 1/2 cups cooked)
1/2 pound green beans, ends trimmed, and cut into thirds
3 ears corn, shucked
2 large tomatoes, watery seeds removed, 1/3" dice
1/4 cup red wine vinegar
1 teaspoon kosher salt
Freshly round pepper
1 teaspoon dijon mustard
2 garlic cloves, minced
2 anchovies, minced
1/2 cup olive oil
1/4 cup basil, slivered or torn into small pieces
 4 stalks green onion, thinly sliced

In a stockpot or french oven, combine beans with enough water to cover beans by 2 inches (about 6 cups). Bring to boil for 5 minutes, then reduce heat to low, and simmer partially covered, until tender - about 1 hour. Drain and rinse under cold water until beans are cool. Transfer to a large bowl.

Meanwhile bring a large pot of water to boil. Prepare an ice water bath by combining water and a few handfuls of ice in a large bowl. Blanch green beans in the boiling water for 2 minutes or until crisp tender, then scoop out the beans with a slotted spoon or strainer and plunge into the ice water. Add cooled green beans to the scarlet runner beans.

Next put the corn into the boiling water, reduce heat to medium low, and cook for 5 minutes. Add another handful of ice to the water bath, and plunge the cooked corn into the icy water to cool. Stand an ear of corn flat side down on a large cutting board. Using a sharp knife, cut the kernels from the corn cob. Transfer corn kernels into the bowl with the beans and repeat with remaining corn.

Add diced tomatoes, red wine vinegar, salt, pepper, mustard, garlic, anchovies, and olive oil to the salad and mix well. Taste and add additional salt and pepper to adjust seasoning. Sprinkle slivered basil and green onions over the salad and lightly toss to combine. Serve immediately.

Mustardy Potato Salad /  by Cynthia Raub

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Potato salad isn't the most alluring side dish at the barbecue - often times overcooked potatoes are drenched in mayonnaise, which makes it difficult to tell what other ingredients lurk under the dressing. But, this mustard-heavy, tangy version is bright and flavorful, a perfect counterpoint to rich barbecued meats. The baby potatoes are supple and firm, while the crisp green beans lend a fresh crunch to every bite. All the while, the light and tart mustard dressing showcases the beautiful vegetables in appearance and flavor. 

Notes: This side dish can be made in advance and only gets better after the first 24 hours. Also, adding the seasoned dressing to hot potatoes will yield more flavorful potatoes. The potatoes will absorb the dressing while they are still hot and it makes such a big difference in their flavor! You can also substitute the green beans for practically any other hearty summer vegetable, but I love the crisp snap from the green beans opposed to the dense chew of the potatoes.

Time: 25 minutes
Servings: 8-10

3 pounds baby potatoes
1 pounds green beans, trimmed and cut into 1-inch pieces
1/3 cup finely minced red onion
2 cloves of finely minced garlic
3 tablespoons whole grain mustard
1 tablespoon dijon mustard
2 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon kosher salt (+ more for boiling the potatoes)
1 teaspoon freshly cracked pepper

In a large pot, cover potatoes with 1 inch of water and season water with 1/4 cup of salt. Bring the potatoes to a boil over high heat and cook for 15-20 minutes, until tender and easily pierced with a knife.

As the potatoes are boiling, in small bowl combine the red onion, garlic, whole grain mustard, dijon mustard, mayonnaise, apple cider vinegar, salt and pepper. Whisk to combine and set aside. 

When the potatoes are cooked, strain them carefully into a large colander. Drape a clean kitchen towel on top of the potatoes to absorb any excess moisture. 

In the same pot, bring water to a boil and season with salt. Add the green beans and cook until tender-crisp, about 1 minute. Strain carefully into a colander and toss to release steam, excess water, and to cool slightly. 

Once the potatoes are cooled enough to touch (but still very warm or hot), slice in half and add to a large bowl. Add the mustard dressing to the potatoes while the potatoes are still hot so they can absorb the flavors in the dressing. Add green beans and toss to coat with the dressing.

Pesto Pasta Salad with Roasted Tomatoes /  by Amy Cantu

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The first time I ever made a Pesto Pasta Salad with store bought pesto, I thought, really? This is it? I was underwhelmed and disappointed because I was looking forward to luscious pesto coating hot, long strands of pasta. The pasta was too firm, (even though I cooked the pasta to al dente,) with only a hint of basil, and it just tasted flat. This recipe for Pesto Pasta Salad with Roasted Tomatoes is not altogether different from that first attempt, but it tastes worlds apart. THIS pesto salad is a glorious celebration of summer, and the difference is all in the details. I made my own pesto sauce (instead of store-bought) using fresh basil. I toasted the pine nuts to bring out their nutty flavor. Beautiful summer cherry tomatoes were roasted to make them taste like candied tomatoes, without adding any sugar. I made sure to check the seasoning and add more salt before serving, to keep the flavors tasting bright and savory. Milky fresh mozzarella provided nuggets of soft, creamy flavor and texture. Each pesto-infused bite of pasta was a revelation in my mouth, with big, bold basil flavor. I was very, very happy.

Notes: I beg you to try making your own pesto at least once, (as in this recipe,) before deciding to use the store-bought kind. I have definitely used store-bought before for convenience, but when I developed this recipe, I did a side-by-side comparison of freshly made pesto vs. the store-bought pesto, and the fresh pesto blew my mind. Really. The difference was huge, and if you have a food processor or blender, fresh pesto only takes a few minutes to make. 

I have been overcooking my pasta for pasta salad by a minute or two ever since I read this post on Serious Eats about how pasta gets stiffer when it cools, so over-cooking the pasta a bit for pasta salad is great because it keeps the texture from getting too firm.

Pine nuts are at least half of what makes pesto so darn good, but I realize they are pricey. You can substitute half or all of the pine nuts for walnuts, and it will be a suitable substitution.

This Pesto Pasta Salad alongside Cynthia's Mediterranean Turkey Burgers and Mustardy Potato Salad makes an amazing barbecue. Adding shredded or diced chicken would also make this the perfect light summer meal, rather than a side.


Time: 45 minutes
Servings: 8-10

1 pound cherry tomatoes
1 tablespoon plus 1 cup extra virgin olive oil, divided use
Kosher salt
Freshly ground black pepper
1 cup pine nuts, divided use
1 pound farfalle (bow tie) pasta
1 cup parmesan cheese, grated
4 cups basil leaves, packed (about 5 ounces)
4 cloves garlic, roughly chopped
1/2 cup parsley, finely chopped
1 cup green onions, thinly sliced
pound fresh mozzarella, cut (or torn) into 1-inch piece

Preheat oven to 400 degrees F. Combine cherry tomatoes and 1 tablespoon olive oil on a rimmed sheet pan. Sprinkle lightly with salt and pepper. Roast tomatoes for 20-25 minutes, until tomatoes are soft and releasing some of its juice. Let cool.

Reduce oven temperature to 375 degrees F. Place pine nuts on a rimmed sheet pan, and toast in oven until golden brown, about 5 minutes. Let cool.

Meanwhile, bring a large pot of salted water to boil. Stir in pasta, and adjust heat to maintain a low boil. Cook for two minutes longer than the package instructions. Drain and rinse pasta in cold water until the pasta is no longer warm.

Make pesto: Combine 1/2 cup toasted pine nuts, parmesan, basil leaves, and garlic in a food processor or blender. Process until a paste is formed, stopping to scrape the container down as needed. With the motor running, drizzle in 1 cup olive oil, and process until the oil is fully incorporated and pesto is smooth.

In a large mixing bowl, combine pasta, pesto, chopped parsley, sliced green onions, and remaining toasted pine nuts until pasta is evenly coated. Add half of the roasted tomatoes and half the mozzarella and toss to combine. Taste and adjust seasoning with additional salt and freshly ground pepper. Pour pasta salad into a large serving bowl, and arrange the remaining tomatoes and mozzarella on top. Serve at room temperature.

Bi Bim Bap with Beef and Spicy Sauce /  by Cynthia Raub

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Bi Bim Bap with Beef and Spicy Sauce (Korean Mixed Rice)

I love the Perfect Bite. Salty, a hint of acid, some sweetness, something crunchy, something soft, and a little chew all comprised of vegetables, carbs and protein. This is why I love sandwiches, loaded nachos, burritos or rice salads! Last week, I shared Ottolenghi's Rice Salad with Nuts and Sour Cherries. Similar to that recipe, bi bim bap (translated from Korean it means "mixed rice") has multiple facets, steps, and ingredients that come together to make a delicious bowl of food. The cold vegetables temper the steaming hot rice and beef, which is bound by a luscious and sticky egg yolk. Each heaping spoonful is balance of cold, hot, crunch, soft, sweet, salt and heat. This dish may take a bit of preparation and organization, but don't let that dissuade you from making it! I like to make bi bim bap in large quantities as it stores well in the fridge for a few days. It can then be thrown together from the fridge in the amount of time that it takes you to fry an egg.

Notes: In this recipe I am using and preparing very common vegetables to make a delicious bi bim bap (Korean mixed rice). But to make your own, the vegetable world is your oyster. You can include: sautéed mushrooms, lightly pickled radish, or kale instead of spinach . . . the possibilities are endless! The beauty of this dish is it's inherent flexibility. When storing the different vegetables, it's best to store each vegetable by itself. This way, when you go to make a bowl from the fridge, the vegetables keep their individual characteristics even when they are eventually mixed together. My mom always reminds me to not aggressively season the vegetables, so I'm going to tell you the same thing. This dish is most harmonious when the vegetables are a tad under seasoned to delicately balance the rich egg yolk, spicy sauce and flavorful beef.

Additionally, the bi bim bap sauce recipe I've shared is a versatile sweet and spicy condiment that is delicious and addictive. It's sweeter and less acidic than sriracha, making it a great addition to your hot sauce arsenal. Gochujang, used in the bi bim bap sauce recipe, is a Korean fermented chili paste (kind of like a spicy miso paste), that can be found in the refrigerated section of most Asian supermarkets. 

Serves: 4
Time: 1 hour

For the Marinated Beef
1 pound ground beef
4 garlic cloves
1/2 yellow onion
1" piece of peeled ginger
6 tablespoons soy sauce
1 tablespoon roasted sesame oil
1 tablespoon vegetable oil
3 tablespoon light brown sugar or honey
1 teaspoon black pepper
1 teaspoon kosher salt

Combine all of the ingredients in a blender or food processor and liquify. Place beef in a large bowl and add marinade, combining until well incorporated. Cover and keep in the refrigerator until ready to cook. Marinate for at least 30 minutes up to 2 hours.

Bi Bim Bap Sauce (fermented red pepper paste sauce)
2 tablespoons gochujang (Korean chile paste, found in most Asian markets)
1 teaspoon kosher salt
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon toasted sesame seeds
2 tsp honey
1 teaspoon sesame oil

Combine all of the ingredients in a medium bowl, whisk to combine, taste to adjust seasoning and set aside.

For the Bi Bim Bap
2 medium zucchini, julienned
12 oz mung bean sprouts
3 carrots, julienned
2 small bunches of spinach (standard size, not baby), washed with root ends trimmed
3 tablespoons sesame seed oil
1 tablespoon vegetable oil
Pinch of sugar
3 teaspoons kosher salt (divided)
2 teaspoons crushed garlic (divided)

To Serve
4 cups of prepared rice (short grain white rice is traditional, but brown rice would be delicious, too!)
4 eggs
Bi Bim Bap Sauce (recipe above)
Marinated Beef (recipe above)

Bring a large pot of water to a boil. Place julienned zucchini in the boiling water for about one minute until cooked through. Remove the zucchini (delicately with tongs or a strainer) and plunge it into an ice bath. Remove, strain well and set the zucchini aside in a small bowl. Dress with 1 heaping teaspoon of kosher salt and 1 tablespoon of sesame seed oil. Taste and adjust seasoning.

In the same boiling water, place mung bean sprouts in the water for 3-5 minutes until just translucent and limp. Remove the mung bean sprouts and plunge into the previously used ice bath. Remove, strain and squeeze sprouts of excess liquid, and set the mung bean sprouts aside in a small bowl. Dress with 1 heaping teaspoon of kosher salt, 1 tablespoon of sesame seed oil and 1 teaspoon of crushed garlic. Taste and adjust seasoning.

Refresh the ice bath. In the pot of boiling water, place carrots in the boiling water for 1 minute until cooked through and limp. Remove the carrots and plunge into the ice bath. Remove, strain very well and set the carrots aside in a small bowl. Dress with 1 teaspoon of kosher salt, a pinch of sugar, 1/4 teaspoon of black pepper, and 1 tablespoon vegetable oil. Taste and adjust seasoning.

Clean spinach of dirt and trim the ends. In the pot of boiling water, place spinach in the boiling water for 1 minute until cooked through and the stems are tender. Remove the spinach and plunge into the previously used ice bath. Remove, strain well (pressing out any additional liquid) and set the spinach aside in a bowl. Dress with 1 heaping teaspoon of kosher salt, 1 tablespoon sesame seed oil and 1 teaspoon crushed garlic. Taste and adjust seasoning. A note on spinach: I would not recommend using bagged baby spinach - it doesn't cook the same as large bunch spinach, and it doesn't hold up well during the final mixing process.

Cook the beef by heating a large skillet on medium-high heat and cook the beef until browned, fragrant, and cooked through. You may have to cook the beef in two batches to avoid overcrowding the pan.

Meanwhile, heat a nonstick pan on medium-high heat and coat with cooking oil. Crack eggs into pan and fry until the whites are opaque and the bottoms of the eggs are crisp and brown.

To Assemble: In a large bowl, scoop 1 cup of fluffed rice into the center. Around the perimeter, arrange 1/4 of each vegetable around the rice, spoon 1/4 of the beef mixture. Top with a fried egg.

Serve the bowl with the spicy Bi Bim Bap sauce on the side and a spoon to eat with. Immediately before eating, mix and toss all of the ingredients in the bowl together: break up the egg white, incorporate the yolk into the rice, while tossing the vegetables together. Dress with sauce and enjoy!

Rice Salad With Nuts and Sour Cherries /  by Cynthia Raub

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rice salad with nuts and sour cherries

I love me a rice salad. A bit ago, I cooked a Korean meal for us complete with Seafood and Green Onion Pancake (Pa Jun) and a Soft Tofu Stew (Soondoobu Jjigae). Bi Bim Bap is also a traditional Korean dish with rice, various barely-cooked vegetables and topped with an egg. I like to describe Bi Bim Bap as a rice salad dressed with a browned and runny egg. This is what attracted me so much to this recipe: the various textures, temperatures and flavors make for an elegant statement dish. Ottolenghi' rice salad is nutty from the rice and quinoa, crunchy and rich from two kinds of nuts, and has a surprising subtle sweetness courtesy of the cherries and browned onions. Finished with herbs and spicy arugula for brightness, it's a wonderful side dish to practically anything.

Notes: This recipe yields a staggering amount of food. As written, it is at least 8 if not 12 generous servings. Tart dried cherries may be cumbersome to acquire, so I think that dried cranberries or even dried apricot would be complementary substitutes. This is a wonderful dish to bring to a potluck or a holiday gathering because of its versatility and because it makes such a large amount.

Scant 1 cup/150 g wild rice
Scant 1 1/4 cup/220 g basmati rice
5 1/2 tbsp/80 ml olive oil
2/3 cup/100 g quinoa
6 1/2 tbsp/60 g almonds, skins on, coarsely chopped
7 tbsp/60 g pine nuts
1/4 cup/60 ml sunflower oil
2 medium onions, thinly sliced (about 3 cups/320 g)
1 cup/30 g flat-leaf parsley leaves, coarsely chopped
2/3 cup/20 g basil leaves, coarsely chopped
1/3 cup/10 g tarragon leaves, coarsely chopped
2 cups/40 g arugula
2/3 cup/80 g dried sour cherries
1/4 cup/60 ml lemon juice, plus the grated zest of 1 lemon
2 cloves garlic, crushed
Salt and black pepper

Place the wild rice in a saucepan, cover with plenty of water, bring to a boil, and then turn down to a gentle simmer and cook for 35 minutes, until the rice is cooked but still firm. Drain, rinse under cold water, and set aside to dry.

Mix the basmati rice with 1 tablespoon of the olive oil and 1/2 teaspoon salt. Place in a saucepan with 1 1/3 cups/ 330 ml of boiling water, cover, and cook over the lowest possible heat for 15 minutes. Remove from the heat, place a tea towel over the pan, replace the lid, and set aside for 10 minutes. Uncover and allow to cool down completely.

Bring a small saucepan of water to a boil and add the quinoa. Cook for 9 minutes, then drain into a fine sieve, refresh under cold water, and set aside.

Place the almonds and pine nuts in a small pan with 1 tablespoon of the olive oil and a pinch of salt. Cook over medium-low heat for about 5 minutes, stirring frequently. Transfer to a small plate as soon as the pine nuts begin to color and set aside.

Heat the sunflower oil in a large sauté pan and add the onions, 1/4 teaspoon salt, and some black pepper. Cook over high heat for 5 to 8 minutes, stirring often, so that parts of the onion get crisp and others just soft. Transfer to paper towels to drain.

Place all the grains in a large bowl along with the chopped herbs, arugula, fried onion, nuts, and sour cherries. Add the lemon juice and zest, the remaining 3 1/2 tbsp olive oil, the garlic, 1/2 teaspoon salt, and some pepper. Mix well and set aside for at least 10 minutes before serving.

Lentils with Broiled Eggplant /  by Amy Cantu

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Luxurious. I would not have ever imagined that I might describe a lentil salad this way, but luxurious is exactly the perfect word. Smoky, silky, creamy, spicy, and a bit tangy: All of these sensations tangle together into one luxurious bite after another. Eggplant can be sensual. Yes, I said it. The broiled eggplant lifts ordinary lentils into a sensual tizzy of textures and flavors, and I don't think I've been the same ever since! Please eat this. It's a feast of colors for the eyes, sustaining nutrients for the body, and sensual luxury for the mouth and tongue. I understand completely now why Yotam Ottolenghi's approach to treating and eating vegetables can become an obsessive experience. I am forever changed, and now seeking to cook every single recipe in his cookbooks. (Speaking of which, Cynthia shared Ottolenghi's Rice Salad with Nuts and Sour Cherries with us, and I will be making this immediately. So good.)

Notes: The smoky broiled eggplant is what makes this dish so special. Roasting them directly over a gas stove is the fastest way to cook them and achieve that smoky flavor, but it definitely made a mess that took scrubbing to clean up. If you can lay down aluminum foil around the flame to catch some of the drippings, that would help a lot, but this was hard to do with my particular stovetop. Using the oven broiler to roast the eggplant is a less messy alternative, but it does take an hour instead of 15 minutes. If you choose the broiler method, please ensure that you poke the eggplant all over with a small sharp knife, to allow steam to escape. Otherwise, the eggplant may explode all over the oven - an even bigger mess to clean up!

The harissa is optional, but I was so happy to have a jar of homemade harissa gifted to me from Cynthia. It elevated this already excellent lentil salad into something truly special.

Time: 45 minutes to 1 hour, 30 minutes (depending on your method for roasting the eggplant)
Servings: 4

2 medium eggplants
2 tablespoons top-quality red wine vinegar
salt and black pepper
1 cup small dark lentils (such as Puy or Castelluccio), rinsed
3 small carrots, peeled
2 celery stalks
1 bay leaf
3 thyme sprigs
1/2 white onion
3 tablespoons olive oil, plus extra to finish
12 cherry tomatoes, halved
1/3 teaspoon brown sugar
1 tablespoon each roughly chopped parsley, cilantro and dill
2 tablespoon crème fraîche (or natural yogurt, if you prefer)
2 tablespoons harissa (purchased or homemade), optional

To cook the eggplants on a gas stovetop, which is the most effective way: Start by lining the area around the burners with foil to protect them. Put the eggplants directly on two moderate flames and roast for 12 to 15 minutes, turning frequently with metal tongs, until the flesh is soft and smoky and the skin is burnt all over. Keep an eye on them the whole time so they don’t catch fire.

To broil the eggplants in an oven instead: pierce the eggplants all over with a sharp knife. (This creates exit points for the steam to escape the eggplant; otherwise, the eggplant will explode and make a giant mess!) Put them on a foil-lined tray and place directly under a hot broiler for 1 hour, turning them a few times. The eggplants need to deflate completely and their skin should burn and break.

Remove the eggplants from the heat. If you used an oven broiler, change the oven to its normal setting. Heat the oven to 275°F. Cut a slit down the center of the eggplants and scoop out the flesh into a colander, avoiding the black skin. Leave to drain for at least 15 minutes and only then season with plenty of salt and pepper and 1/2 tablespoon of the vinegar.

While the eggplants are broiling, place the lentils in a medium saucepan. Cut one carrot and half a celery stalk into large chunks and throw them in. Add the bay leaf, thyme and onion, cover with plenty of water and bring to the boil. Simmer on a low heat for up to 25 minutes, or until the lentils are tender, skimming away the froth from the surface from time to time. Drain in a sieve. Remove and discard the carrot, celery, bay leaf, thyme and onion and transfer the lentils to a mixing bowl. Add the rest of the vinegar, 2 tablespoons of the olive oil and plenty of salt and pepper; stir and set aside somewhere warm.

Cut the remaining carrot and celery into 3/8-inch dice and mix with the tomatoes, the remaining oil, the sugar and some salt. Spread in an ovenproof dish and cook in the oven for about 20 minutes, or until the carrot is tender but still firm.

Add the cooked vegetables to the warm lentils, followed by the chopped herbs and stir gently. Taste and adjust the seasoning. Spoon the lentils onto serving plates. Pile some eggplant in the center of each portion and top it with a dollop each of crème fraîche or yogurt and harissa. Finish with a trickle of oil.

Asparagus, Peas and Fava Beans with Gremolata and Mozzarella /  by Cynthia Raub

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Suddenly, they were everywhere. Delicate, thin stalks of asparagus appeared in the markets in all of their glory. They are on special! They are as tender and flavorful as all get out! It was time to get excited about spring vegetables. Granted, asparagus, like most all other produce, is now available year-round. While it is tolerable during the other seasons, out of season asparagus does not compare to the first of the season, local crop. The other spring beauties that shine like green diamonds in the spring are fresh English peas and finicky fava beans. Combined, these veggies make a beautiful statement as a side dish or an alternative to a salad. My initial thought was to dress the vegetables simply with olive oil, salt, pepper and lemon juice. But then I remembered that the lemon juice would turn the green vegetables brown and unappealing. Boo! That's when it occurred to me to dress it with a gremolata: a minced combination of lemon zest, parsley and garlic. The lemon zest would provide the acidic zing, the parsley would bring brightness and even more freshness to the veggie party and the garlic does what garlic was created to do (aka make everything more delicious). Topping this loose, green dish with a soft and white cheese really brought it together and made it a perfect accompaniment to Amy's Fresh Egg Pasta.

Notes: Gremolata can be prepared several ways. I primarily used a microplane to finely grate the garlic and zest the lemon - I found that this method cut down my chopping time tremendously. Some people use a mortar and pestle to make a paste with all of the ingredients, others chop everything completely with a knife, and some use a food processor to get the results they want. Fava beans have a very short and sweet season so they can be cumbersome to acquire. They are also time intensive to shell and prepare. I was committed to fava beans, but if you can't find them or don't want to prepare them, omitting them won't do any harm, either.

Time: 50 minutes
Serves: 4-6

2 bunches of asparagus
1 cup of english peas
1/2 cup fava beans (optional)
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly cracked pepper

1 lemon
3 garlic cloves
1 cup of parsley leaves, packed

8 oz fresh mozzarella (or burrata)

In a large pot, bring salted water to a rolling boil over medium heat. Fill a large bowl with ice and water - set ice bath aside. Prepare asparagus bunches by cutting off the woody ends (about 2 inches). Blanch asparagus for 1-2 minutes depending on the thickness of your asparagus stalks and your vegetable doneness preference. Remove from boiling water with tongs and submerge in the ice bath to stop the cooking. Remove asparagus from the ice bath onto a towel to absorb the excess water.

In the same pot of boiling water, blanch and cool the peas as you did the asparagus. Set aside.

Lastly, blanch the fava bean pods in the boiling water for 2-4 minutes cooking them through. Strain the pods and set aside to cool. Once the pods are cool, remove the waxy bean shells from the pod. Using a small pairing knife, slit the waxy shells to release the beans. Set the shelled beans aside.

In a large bowl (I used a half sheet baking pan), gently combine the asparagus, peas and fava beans. Season the vegetables with kosher salt, pepper and olive oil.

For the gremolata: using a microplane, zest one entire lemon onto your cutting board. Microplane the garlic on top of the lemon zest. Finely chop the parsley on the same cutting board, incorporating the lemon zest and grated garlic as you mince away until everything is well combined.

Sprinkle the asparagus mixture with the gremolata to taste. Mix and combine, and let sit for 15 minutes to allow the flavors to meld before serving. Tear mozzarella and dot over asparagus. Taste and adjust seasoning, adding salt or gremolata as necessary!

Pancetta Caesar Salad /  by Amy Cantu

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Nothing really tops a Caesar Salad when it comes to a creamy dressing and cool, crunchy lettuce. I don't even like creamy salad dressings, but I make a rare exception for this one! The dressing is at once creamy and refreshing, with it's lemony, garlicky zing. This Caesar Salad gets a salty-sweet twist and added textural interest from the crispy bits of pancetta and sweet bites of grape tomatoes.

Notes: The original recipe from Ina Garten roasts the tomatoes and calls for large chunks of pancetta, but this streamlined version saves time and keeps it fresh by serving the grape tomatoes raw. Reducing the amount of pancetta and using smaller bits, adds big flavor but still allows the salad to accompany meatier or heavier main entrees, such as in Pizza Two Ways.

Time: 30 minutes
Serves: 6-8

3 oz pancetta, very small dice
1 pint grape tomatoes
2 large heads romaine lettuce
1 cup freshly grated Parmesan

1 extra-large egg yolk at room temperature*
2 teaspoons Dijon mustard
2 large cloves garlic, chopped
8 to 10 anchovy fillets
1/2 cup freshly squeezed lemon juice (3 lemons)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups mild olive oil
1/2 cup freshly grated Parmesan cheese

In a medium frying pan, cook the pancetta over medium heat until the fat is rendered and the pancetta is a deep golden brown. Drain over paper towels in a small bowl, and set aside.

Cut romaine lettuce cross-wise into 1 1/2 inch strips, then rinse and dry well. (A salad spinner is helpful for this.)

Make the dressing: Combine egg yolk, mustard, garlic, anchovy, lemon juice, salt, and pepper in the bowl of a food processor. Process until smooth. With the food processor running, slowly pour in the olive oil in a thin, steady stream. Continue to process until the dressing thickens. Add 1/2 cup grated parmesan and pulse until combined (about 3 pulses). There will be more than enough dressing for this recipe. Store extra dressing covered in the refrigerator for up to 3 days.

Toss together lettuce and enough dressing to moisten the leaves. Toss with 1 cup parmesan and half of the tomatoes. Divide the salad onto salad plates and top with remaining tomatoes and pancetta, and serve.

*Contains raw egg: Please be aware that consuming raw and lightly cooked eggs exposes a slight risk of salmonella or other food-borne illness. To reduce this risk, use fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Chopped Herb Salad with Farro /  by Cynthia Raub

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California's El Niño dreams have been realized this winter. The rains that have drenched our drought stricken area have been numerous and plentiful. But in true California fashion, in between the blustery storm systems, we also had gorgeous clear days in the 70s! My husband has been telling me for years that he has SAD (Seasonal Affective Disorder). Like the amazing wife that I am, I laughed and teased him because I thought he was being dramatic. But this winter has brought out the SAD in me. As soon as a week of gray skies and heavy showers passed, the sun shone and warmed everything - including my cold, cold heart. This sunny and bright herb-heavy side dish was a welcome relief from the chilly cold days. My husband aptly described it as, "preposterously herbaceous" and he is right (again??). Martha Rose Shulman of the venerable NYT Cooking Magazine, a.k.a. my spirit animal, named it a Chopped Herb Salad with Farro for a reason- the farro adds a savory chew but it's by far not the star of the dish. It was such a light and satisfying accompaniment to Amy's succulent Roasted Chicken Legs with Smoked Paprika, Blood Orange and Honey.

Notes: I followed this recipe to the T and made no changes to the ingredients or preparation. If you are not convinced that the strong and fragrant herbs make an incredible salad base, I wouldn't judge you for adding more grains to suit your preferences. 

Time: 30 minutes
Servings: 6

2 cups chopped fresh flat-leaf parsley (from 2 large bunches)
¼ cup chopped fresh mint
1 cup chopped arugula or a mix of arugula and other herbs
¾ pound (2 large) ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
1 cup cooked farro or spelt
1 teaspoon ground sumac
 Juice of 1 to 2 large lemons, to taste
 Salt to taste
¼ cup extra-virgin olive oil

In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn’t. 

Recipe from: NYT Cooking Magazine

Chickpea Carrot Salad /  by Cynthia Raub

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chickpea and carrot salad

When considering what to bring as a side in addition to the Harissa Grilled Pork Chops, I wanted to make something that was packed with the protein of a sturdy bean and included a hearty, kid-friendly vegetable. This Chickpea Carrot Salad is all of that, and it's also delicious cold, at room temperature, and warmed. (When you have a new baby, you can't be too picky with the temperature of food because you'll be lucky to eat at all!) This salad is filling but not heavy, and so delicious despite the humble and simple ingredients.

Notes: I wish I had tripled or quadrupled this recipe, too! It kept so well that it made an easy lunch the next day with a fried egg on top. If you have a food processor or large box grater to shred the carrots, this recipe is easy and not labor intensive. If you have neither a food processor or large box grater, this is a great way to work on your knife skills and practice your julienne!

Time: 15 minutes
Serves: 4-6

2 cans of chickpeas
2 tablespoons extra virgin olive oil
2 bay leaves
2 garlic cloves, smashed
2 thyme sprigs
2 cups carrots, finely julienned (or shredded)
2 teaspoons lemon juice, freshly squeezed
2 teaspoons sherry vinegar
2 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon mint, chiffonade
1 tablespoon parsley, minced
1 tablespoon chives, chopped

Drain chickpeas and rinse with water - set aside.

Add 2 tablespoons olive oil, 2 bay leaves, 2 smashed garlic cloves, and 2 thyme sprigs to a large skillet. Heat the oil and ingredients until garlic is sizzling. Once sizzling, add 2 cups of shredded carrots and toss to coat in oil and aromatics. Cook for 1 minute.

Add the chickpeas to the skillet and season with salt and freshly ground black pepper.  Toss the chickpeas for a couple minutes until warmed through.  Transfer to a dish to cool.

Before serving remove the bay leaves, garlic, and thyme.  Season with 2 teaspoons freshly squeezed lemon juice, 2 teaspoons of sherry vinegar, and adjust seasoning. Garnish with herbs just before serving.

Adapted from Bouchon cookbook by Thomas Keller

Soba Noodle Salad /  by Cynthia Raub

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sobanoodlesalad

Noodles! There are thousands of different kinds, and I love them all. But I am particularly fond of soba - chewy, nutty, Japanese buckwheat noodles. When I feel health-conscious, I choose soba noodles because . . . I’m not sure! They are gluten-free, but that doesn’t matter to me. They are lower calorie than pasta made with wheat, but that doesn’t matter to me either! I think it’s because they can be dressed lightly and eaten cold that makes me *feel* they are a more healthful choice. I dressed the soba noodle salad with a Ginger Scallion Sauce, courtesy of one of my favorite chefs, David Chang. For the children, I set aside their portion and used the remaining sauce from the Crispy Chicken Wings to dress their noodles. 

Notes: Cold noodle salads are flexible and easy to customize with different vegetables, proteins and sauces. In this recipe, I used shelled edamame, julienned carrots, roasted cauliflower, and red bell peppers; you could also use shredded cabbage, thinly sliced half-rounds of cucumber, julienne of zucchini, sautéed mushrooms, blanched baby spinach . . . really, anything! The same goes for sauces I’ll often make a rice wine vinaigrette, a carrot ginger salad dressing or a very light peanut sauce to dress soba.

Servings: 4-6
Time: 30 minutes

4 bundles (or 360 grams) soba noodles (prepared according to the package)
2 tablespoons sesame seed oil
1 cup Shelled edamame
1 cup Carrot, julienned
1 cup Cauliflower florets
1 cup Red bell pepper, julienned
1 tablespoon neutral oil (vegetable, canola, and grapeseed all work)

Cook soba noodles according to package directions. Rinse with cold water and dress lightly with sesame seed oil to prevent the noodles from sticking. Set aside.

While the noodles are cooking, add 1 tablespoon oil to a medium pan, bring up to medium-high heat, until oil barely begins to smoke. Add cauliflower to the pan, and cook until the first side is brown - about 2-3 minutes. Shake pan vigorously and continue to cook until desired doneness. (I like fork-tender cruciferous vegetables, so I cooked mine for about 6 minutes). Set aside. Julienne carrots and red bell peppers, set aside with prepared edamame. Combine noodles and vegetables in a large bowl. 

Ginger Scallion Sauce
from Momofuku cookbook by David Chang

Servings: 1 cup of sauce
Time: 15 minutes

Ingredients:
2½ cups thinly sliced scallions (green and whites, from 2-3 large bunches)
½ cup finely minced fresh ginger
¼ cup grapeseed or other neutral oil
1½ teaspoons usukuchi (light soy sauce)
¾ teaspoon sherry vinegar
¾ teaspoon kosher salt, more to taste

Mix together the scallions, ginger, oil, soy sauce, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. 

Cucumber and Beet Salad /  by Cynthia Raub

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beet and cucumber salad

In and of itself, grilled cheese is a perfect meal. It combines the three food groups: bread, butter and cheese. But because I added *bacon* in the Bacon Jam and Cheddar Grilled Cheese Sandwich, I thought I would lighten up the meal with a salad. This Beet and Cucumber Salad is simple and straightforward - you don't even have to make a vinaigrette! The crispy crunch from the cucumber and the velvety, sweet beets are a great accompaniment to the slightly spicy baby arugula. Don't be deceived - the recipe is very simple, but the salad turned out to be tasty and balanced.

Notes: Letting the salad sit for a minimum of 30 minutes after being dressed is a must. Let the cucumbers and beets marinate separately to avoid beet-stained cucumbers. I used prepared and packaged beets for this recipe, but you can roast your own if you have the time and patience. 

Time: 15 minutes
Servings: 8

1/2 cup rice vinegar
1/4 cup chopped shallots
1/4 cup sugar
1 pounds beets, trimmed
1 large English hothouse cucumbers (about 1 pound), halved lengthwise, seeded, cut crosswise into 1/4-inch-thick pieces
2 tablespoons chopped fresh chives or parsley
Baby Arugula (optional)
Extra Virgin Olive Oil
Kosher salt and pepper to taste

Combine vinegar, shallots and sugar in small bowl to make a marinade. Set aside while preparing vegetables.

Cut beets into wedges. Toss with 1/2 cup of marinade to coat.

Place cucumbers in large bowl and toss with remaining marinade. Season salads to taste with salt and pepper. Cover separately and chill for at least 30 minutes or up to one day.

Drain beets of liquid and arrange on platter towards the outer edges; rinse colander clean, drain cucumbers and arrange in the middle of the platter. Scatter a handful of arugula on top, garnish with herbs.

Adapted from: http://www.epicurious.com/recipes/food/views/pickled-beet-and-cucumber-salads-5409

Kale Salad with Butternut Squash and Cheddar /  by Amy Cantu

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kale salad

I began the new year like a lot of people do - thinking about ways I could eat more veggies. I’ll share this tidbit about myself - I’m super picky about salad and dislike a lot of them, including creamy dressings. (I know, who doesn’t like Ranch or Blue Cheese dressing??? Just me.) I generally prefer my vegetables cooked; maybe it’s growing up in an Asian household where vegetables were just incorporated into the dishes we were eating. Anyway, January rolled around, and I felt like I needed to give this salad eating business some real attention. A kale salad was in order. Has kale salad been overdone? Probably. It’s seems like it’s on every menu that includes a salad these days. So, I wanted a kale salad that would be simple, not overly thought out, and well . . . delicious! This salad is just the thing. The main ingredient is kale, so you can feel really good about eating a leafy green vegetable, but this salad also includes a healthy dose of delicious aged cheddar, which is equally important for making this salad too yummy to pass up. Add a sprinkling of toasted almonds and a tart lemon vinaigrette, and we’ve got a really simple salad that tastes amazing. I hate salad. I loved this salad.

Recipe adapted from Northern Spy’s Kale Salad.

Notes: This salad is highly adaptable. Instead of roasted squash, you could roast carrots or sweet potatoes. In the summer, you could use fresh or roasted strawberries or peaches, and experiment with a soft goat cheese or dollops of good ricotta. I’m a sucker for salad toppings, so I’m always extra generous with the squash, nuts, and cheese. To make this salad vegan, omit the cheese, but add 1 to 2 tablespoons of nutritional yeast (found in health food stores), which lends a savory, cheesy flavor.

If you are staring at the butternut squash thinking, “What do I do with this thing???” here’s how to peel it.

It’s tempting to buy those bags of pre-cut kale in the salad section, but to avoid having to masticate your greens like a cow, don’t do it! The kale pieces are too large, and they don’t remove the tough rib (stem) that runs down the center of each leaf. If you are reading this note too late, and you already have a bag of kale salad, never fear. Spend a few minutes to sort through the leaves to find the pieces with hard stems and tear away the soft leafy part from the stem and discard. Then tear the leaves into smaller pieces with your hands (or use a knife).

Lastly, sometimes both new and seasoned cooks alike, forget to taste their food before serving it. Add the salt, then taste it. Add additional salt and pepper until it tastes good to you. (I tasted the salad three times before I got it right.) The right amount of salt and pepper can change any dish (and especially salad) from ho-hum to wow!

Read More: The Shared Lunch

Time: 30 minutes
Servings: 4

1 1/2 cups cubed butternut squash, or other winter squash (about ¾ lb)
1 tablespoon plus 2 tablespoons extra-virgin olive oil (divided use)
1 teaspoon plus 1 teaspoon kosher salt (divided use)
½ teaspoon plus ½ teaspoon freshly ground pepper (divided use)
2 bunches kale (preferably lacinato, also called cavalo nero, black, tuscan, or dinosaur kale), ribs removed and sliced into thin ribbons, about 6 cups (see above photo)
3/4 cup almonds, cut roughly in half
1/2 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar - I love Trader Joe’s Unexpected Cheddar for this recipe)
4 tablespoons fresh lemon juice (about 1 large juicy lemon)
Pecorino, Parmigiano-Reggiano, or other hard cheese, for shaving (Optional. Use a vegetable peeler to shave thin slices from a block of cheese.)

Heat oven to 425° F. Toss squash cubes in 1 tablespoon of olive oil to coat, and season with 1 teaspoon salt and ½ teaspoon pepper. Spread on a baking sheet (lined with parchment or foil for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.

In a large mixing bowl, toss the kale with the almonds, cheddar and squash. Season to taste with lemon juice and olive oil (approximately 4 tablespoons lemon juice and 2 tablespoons olive oil). Season with 1 teaspoon salt and ½ teaspoon pepper, adding more if needed.

Divide salad between four plates or shallow bowls. Garnish with shaved pecorino, if desired, and serve.