Category: Salads

cucumber banchan
Cool as a Cucumber Banchan (Simple Asian Cucumber Salad)

Cool as a Cucumber Banchan (Simple Asian Cucumber Salad)

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Are you like me? I hate making salads. I love salads, but prepping veggies, not so much. I only have enough bandwidth to prep maybe 1-2 fixings for a salad. Which means my salads are pretty darn boring. Helloooo, Banchan.  Banchan are little appetizers plates that come with every Korean meal.  Banchan can include seafood like fishcake but are generally comprised of vegetables such as soybeans, radishes, potatoes or CUCUMBERS (my favorite). It’s my veggie salvation.  Instead of a salad, I pull out my jar of kimchi or pickled radishes, slice some cucumbers and splash a soy sauce, sesame oil, and green onion dressing on the cucumbers.  So refreshing and delicious.  Yep, rockin’ the banchan.

One of my favorite kitchen gadgets is the Japanese Behringer mandoline.  I purchased mine when I was in school in  Los Angeles a long time ago, and I mean a LONG time ago.  Thirty years later it’s still going strong, it’s a great option if you don’t have a mandoline.  It is sturdy, inexpensive and apparently very durable (I can vouch for that), find it here.

I love this little salad.  It is stupid easy to make and delicious. I use soy dashi, (a combination of soy sauce and dashi, a fish-based stock) when I want a smokey, slightly briny taste to the cucumbers.  Would be a lovely side dish with the Gochujang-Lime Salmon or the Braised Pork Belly rice bowl.

cucumber banchan
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Cucumber Banchan

Course Side Dish
Cuisine Asian
Keyword cucumber salad
Prep Time 10 minutes

Ingredients

  • 1 cucumber Japanese, English, Persian about 1 1/2 cup sliced for 1 cucumber

Dressing

  • 1 Tbs soy sauce or Soy Dashi
  • 2 Tbs rice vinegar
  • 1 Tbs sugar
  • 1/2 tsp Korean red chili powder
  • 1 tsp sesame oil

Garnish

  • 1/4 tsp sesame seeds
  • 2 green onions chopped

Instructions

  • Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
  • Mix soy sauce, vinegar, sesame oil and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
  • Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
  • Add chopped green onions and mix again.
  • YOU ARE DONE!! Serve immediately for the freshest and crunchiest cucumbers. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.
(Grilled Peppers and Torn Mozzarella Panzanella) Smittened Again

(Grilled Peppers and Torn Mozzarella Panzanella) Smittened Again

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This past weekend we had dinner with our “Gourmet Club”. A group of us, 5 couples, started the club when our kids were in preschool. It was a way of committing to a grown-up event, enjoying a nice meal and great conversation, sans kids, balloons, and crayons.
Initially, our goal was once a month, and we would each take a turn at hosting. The host picked the menu and made the main dish. The other couples provided the rest.

Well, with baseball, hockey, soccer practices, piano lessons, homework, not to mention work…monthly became every couple of months.  As the kids went in different directions, so did we, and our dinners became much more sporadic. The old adage, time flies rings true. It has been at least 8 years since our last get-together 🤦🏻‍♀️. Our kids are now all in their twenties…I gotta chew on that for a minute, so it was time to have another dinner. We were long overdue.

Good Food, Great Friends

We talked, laughed, bragged, and complained about our kids, parent’s prerogative. We drank way too many Mai Tais and ate way too much food. Besides Glen’s traditional toast, the best part of the evening was just being together again and enjoying each other’s company.

The days of “gourmet” meals are long gone, perhaps a reflection of where we are in our lives now, the food is unfussy, delicious, and comforting.  We were such blowhards back in the day, now, if we want a fancy-schmancy meal, we’re going out.  Casual is probably not quite accurate as our buffet included a platter of warm Roasted Cauliflower with a Raisin Caper Sauce from Serious Eats, a classic Greek Salad of garden tomatoes, cucumbers, feta, and onions, and a delicious stuffed pork roast.

I know, y’all are thinking, ok Deb…What did you bring to the table?

Grilled peppers and onions

As I was looking for inspiration, a mouthwatering Grilled Peppers and Torn Mozzarella Panzanella popped up on my feed from Smitten Kitchen.  Deb Perelman rocks.  Maybe it’s a Deb connection, but this isn’t the first time a Smitten Kitchen recipe has popped up when I needed something delicious.

This dish couldn’t be easier. Why?  Peppers, red onions, and a nice crusty bread are tossed in garlic, oil and GRILLED and…yay for me, hubby does ALL the GRILLING in our house. Yep. I prepped the veggies and bread and handed them off to Wes. Just like magic, while I was eating Bon Bons (jk), they came back perfectly grilled.  Call it the grillin’ and chillin’ method.  He grills while I chill-perfect!  All I had to do was make a simple vinaigrette, let the peppers soften, tear up the bread and mozzarella, and toss it all in a bowl with the dressing, fini, and Panzanella ready to go.  So good, so easy.  Folks, you need to file this under “so gonna make this”.

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Grilled Peppers and Torn Mozzarella Panzanella

Course Salad
Cuisine Italian
Keyword Panzanella
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

Hubby's Part:

  • 4 1- inch slices bread country-style
  • 3 large red bell peppers halved, seeds removed
  • 1 medium red onion peeled and cut into 1/2-inch wedges
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper

My Part:

  • 2 tablespoons sherry vinegar
  • 1 garlic clove minced
  • 1/2 teaspoon sugar
  • 1 tablespoon olive oil
  • 1 tablespoons capers drained (rinsed if salted)
  • 4 ounces mozzarella torn into bite-sized pieces, or 4 ounces bocconcini
  • Fresh herbs — snipped chives basil, or parsley or a mix thereof — to finish (optional)

Instructions

  • First Part is Mine: Place bread, pepper halves, and onion wedges in a large bowl and drizzle with 3 tablespoons olive oil, then sprinkle 1 teaspoon kosher salt and many grinds (or about 1/4 teaspoon) black pepper. Use your hands to toss everything together until oil coats everything.
  • Part I Get to Ignore: Heat your grill to medium-high. Spread peppers and onions across grill grates and grill, lid down, flipping as needed until onions are charred in spots (they’ll be done first) and peppers are blistered and blackened in many spots and beginning to soften. Transfer onions to a plate as they’re done; transfer peppers to a bowl. Use bread in bowl to swipe up any excess salt, pepper, and/or oil in it and place slices on grill. Grill until toasted on both sides. Transfer to plate with onions.
  • Back to Me: Place foil or a lid over peppers in bowl to trap heat. Once they’re cool enough to handle, remove as much of the skin as you can. Cut peppers into 1/2- to 1-inch wide strips.
  • In the bottom of a large bowl, whisk together sherry vinegar, remaining 1 tablespoon olive oil, sugar, about 1/4 teaspoon kosher salt (and more to taste), and garlic. Add capers. Add peppers to the bowl and let them marinate for as little as 5 minutes or up to a day, even. The longer they souse, the more pickled they’ll taste. After 5 minutes, however, they still have plenty of flavor.
  • To assemble and serve: Right before you’re ready to serve the salad, add onions to the bowl with the peppers. Tear bread into chunks and add to bowl, along with mozzarella. Mix gently, making sure the dressing coats the bread. Taste and add more seasoning if needed. Finish with basil and chives.
Blueberry Avocado Spinach Salad (It’s Gettin Hot In Here, So Take Out All Your Salad Greens)

Blueberry Avocado Spinach Salad (It’s Gettin Hot In Here, So Take Out All Your Salad Greens)

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Woohoo, it is going to get really hot this weekend! When the temperature hits 3 digits it’s time to get out of the kitchen as fast as you can. Time for al fresco dining-cool, refreshing salads, sweet and juicy summer fruits along with an array of cheeses. A pitcher of thirst quenching Sangria…just maybe we can get through this heatwave.  I found a tasty and eye-catching salad from Over Easy by Joy the Baker (latest book and amazing blog) that I love. It’s my salad of the season, specifically, blueberry season, Blueberry Avocado Spinach Salad. The list of star-studded ingredients includes toasted hazelnuts, blueberries, avocados, and cucumbers. Dressed with a sweet, slightly tart dressing, it reminds me of the classic Spinach Salad with Poppy Seed Dressing from back in the day, it’s dee-licious.

Get to the farmer’s market now and pick up sweet, juicy peaches and nectarines along with your salad fixins!

I have gone crazy with this salad with additional yummies like pancetta “cracklins” or crispy bacon bits, thinly sliced red onions for some bite, or sliced hard-boiled eggs for protein, YUM.  The toasted hazelnuts have no substitute, their crunch and flavor are hard to beat in this salad and they go so well with blueberries, like Fred and Ginger.

The dressing is easy and quick.  Start with a squeeze of lemon juice, a dollop of dijon mustard, glop of honey and whisk in some EVOO.  Alternative easy method: throw it all in a bottle and shake, shake shake. Season with salt and pepper to taste and that’s it.  You don’t need no stinkin’ supermarket bottle stuff, nope.

This is a lovely salad, I hope you will try it. Share it with friends and family.

Blueberry Avocado Spinach Salad

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Blueberry Avocado Spinach Salad

Perfect during blueberry season, a spinach salad with avocado, slices of hard-boiled egg and hazelnuts all of which compliments blueberries dressed with honey mustard dressing.
Course dinner, first course, lunch, Salad
Cuisine American
Keyword avocado, blueberry, Caesar Salad, hazelnuts, honey mustard dressing, spinach
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

The Dressing

  • 2 tbsp Honey
  • 1 tbsp. Dijon mustard
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper
  • 4 tbsp. fresh lemon juice
  • ¼ cup olive oil

The Fixings

  • 6 cups Baby spinach (generous cups) washed, rinsed and dried
  • 1 cup fresh blueberries
  • 1 cup English or Persian cucumber thinly sliced
  • 1/3 cup toasted hazelnuts coarsely chopped
  • 1 ripe avocado thinly sliced
  • 1-2 hard-boiled eggs sliced

Instructions

  • Whisk together honey, mustard, salt and pepper in a small bowl. Whisk in lemon juice. Add olive oil in a slow, steady stream, whisking constantly, until mixture is emulsified and thick. Taste, and season with additional salt and pepper as desired.
  • Toss together spinach, blueberries, cucumber and 1/2 of the hazelnuts in a large bowl. Drizzle dressing over the salad, and toss to combine. Sprinkle with remaining hazelnuts. Top with avocado.

Notes

Optional adds:
2 hard boiled eggs, sliced, Bacon or pancetta bits fried crisp, as little or as much as you like,
1/4 small red onion, thinly sliced, or
2 green onions, sliced
 
 

 
Eat a Little Better with Sam Kass

Eat a Little Better with Sam Kass

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I received Sam Kass’s book, Eat a Little Better: Great Flavor, Good Health, Better World to review QUITE a while ago.  I wasn’t too busy and it wasn’t because I didn’t feel like looking at it.  On the contrary, I really liked the book and kept finding recipes I wanted to try before posting.  For those of you not familiar with Sam, he was the personal chef to President Obama’s family and worked with FLOTUS on her healthy eating initiative.  Yes, I am biased and really wanted to like this book (plus he is easy on the eyes-I didn’t just write that, did I?). Luckily I can, in good conscience say, its a winner.

Eat A little better My fridge
Work in progress. Yep, all those fruits and vegetables were hidden in the bins below.

I love the stories about the White House, the first family and Sam’s tips on healthy eating and cooking.  The first change I implemented was rearranging my fridge.  I moved my fruits and vegetables to bowls and see-through containers. Now, when I open the door my weekend farmer’s market bounty is staring me in the face instead of hidden in the  “the crisper”.  No longer out of sight, out of mind.  Be honest, who hasn’t pulled out an unidentifiable fuzzy green object that might have once been an apple or orange, or worse a forgotten cucumber that morphed into a slimy swamp creature…ewwwww.

Those ignored apples stashed in the crisper?  Placed front and center, a visible “I’m here” reminder, turned into a couple of delicious apple crisps.  

The recipes are straightforward, uncomplicated, some healthy, some homey, some both.  Right up my alley.  I LOVE sweet potatoes so a recipe for a trio of dips/toppings for baked sweet potatoes caught my eye. It reminded me of an absolutely scrumptious charred sweet potato with a bone marrow Salsa Negra appetizer I had at Cala in San Francisco.  The potatoes were tender, smoky and sweet.  Borrowing from Smitten Kitchen, I slow roasted the potatoes in the oven and finished them under the broiler for that nice char.  The toppings, an herbalicious sour cream, and a brown butter orange juice were a snap to prepare.  I nixed the bacon dip and made the topping for Kaddo, an Afghani dish of braised pumpkin topped with two sauces, a tomato meat sauce, and a garlic-mint yogurt sauce.  The sweet potato stood in for the pumpkin, pretty yummy.  It deserves its own post which is coming soon.

 

 

 

 

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Sweet Potato In-skin Mash-ups

Ingredients

  • 4-6 Whole Roasted Sweet Potatoes I used Smitten Kitchen recipe see link

Brown Butter-Orange Juice

  • 6 tablespoons unsalted butter cut into chunks
  • 1/3 cup fresh orange juice
  • Kosher salt

Herbed Sour Cream

  • 3/4 cup sour cream
  • 2 tablespoons thinly sliced fresh chives or green onions
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon lemon juice
  • Kosher salt

Instructions

  • While sweet potatoes are roasting you will have plenty of time to throw these sauces together.

Brown butter-orange juice

  • Place butter chunks in saucepan, preferably a light color one so you can see the butter turn color. Place over medium heat and let the butter melt and bubble, swirl the pot occasionally. The butter will foam and then start to color. Watch carefully, the milk particles will turn a nice toasty brown, remove from the heat and pour butter into a heatproof bowl.
  • Stir in orange juice and 1/4 to 1/2 teaspoon salt.
  • Make a slit lengthwise in each potato, season with more salt. Smoosh it with a fork and drizzle the sauce on the sweet potato.
  • Serve immediately.

Herbed Sour Cream

  • In a small bowl, combine sour cream, chives, thyme and lemon juice. Mix until well blended. Season with a 1/4 to 1/2 teaspoon salt.
  • Split potato, season with salt and place a generous dollop of the sour cream in the potato.
  • Serve immediately.

at A Little Better Slow Roasted Sweet PotatoesNext,  Butternut Squash and Kale Fried Rice.  The sweetness of the squash meshed well with the saltiness of the bacon and the slight bite of the kale.  Surprisingly good and easy to make. Feel free to use any kind of rice, use a mix of green onions and yellow onions and season to taste with soy sauce.  DON’T SKIP THE EGG.

Eat A Little Better Fried Rice

Leftover roast chicken? Sam’s tasty recipe for Chicken Salad was the perfect answer. Red onion, crispy green beans, fresh thyme, and mayo to bind. A breeze to put together.  For a touch of sweetness, grapes or diced apples would be a nice addition.

Eat A Little Better Chicken Salad

How could I not try the dish featured on his cover?  Braised Chicken with Olives and Oranges.  Bold, bright flavors, sweet from the oranges and tangy from the olives, like tennis a love match.  Even better the second day when the flavors mellowed and melded together.

You can see why it took me so long to review!

His Slow Roasted Pork served as the base for a couple of quick and delicious meals. I still had plenty left despite continually pulling shreds of pork off the bone and popping it into my mouth.

Eat A Little Better Slow Roasted Pork
Slow Roasted Pork out of the oven

First meal-CARNITAS. Topped with a cabbage slaw, homemade salsa, cilantro, and onions on warm corn tortillas, darn fine tacos.

Eat A Little Better Carnitas Tacos
Carnitas Tacos

Second meal-Rigatoni with Pork Ragu. Onions, tomatoes, slow roasted pork and a handful of grated Parmesan, so simple and satisfying.

Eat A Little Better Slow Roasted Pork Ragu

So, verdict? Wonderful, simple, straightforward cookbook with some sage advice.  I plan to use this book a lot.  Hope you will too.
52 Ways to Have Your Salad

52 Ways to Have Your Salad

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Slip out the bowl Joe, toss some new greens, Jean…just get yourself free..to make some satisfying salads.  After quite the wait I received a copy of Food 52 Mighty Salads from Blogging for Books.  I flipped through the book and with my trusty pad of post it notes tagged quite a few recipes I wanted to try.  This is a book of main dish salads, hearty and substantial enough to serve alone.  The book is organized by ingredient, leafy greens, not so leafy greens, grains, pasta and bread, meat and fish and seafood.  The photos are gorgeous and the recipes themselves are laid out well.  Tips and how to’s are interspersed throughout the book.  I am guessing different people submitted various recipes.  Some recipes have explicit directions while others, coincidentally the ones I tried, were a bit looser ie. “blend ingredients together”.  I had to think for a second with what? A food processor, blender, or would a bowl and a whisk suffice?

A closer look at the recipes narrowed down which ones I wanted to try, many were pretty involved or contained ingredients I didn’t have on hand.  I ended up with 4 recipes, Fresh Corn Cakes with Crab-Tomato Salad, Lamb Kebabs Grilled with Tomato Cucumber Salad, Half Blistered Tomato Pasta Salad and the Brioche Croutons (ok, not a salad but a bonus recipe).

Right off hand I would say none of the recipes I tried WOWED me.  With every dish a tweak would pop into my head or I would think this is not bad but it’s missing something.  The Corn Cakes were tasty, a bit heavy but had a nice crunch from the cornmeal and corn. The tomato-crab salad fell flat and needed a bigger hit of acid.  I added a squeeze of lemon trying to give it some pop.  I also would have thrown some fresh corn in with tomatoes and crab for some crunch and sweetness.  Full disclosure, I ended up hitting it with a dollop of Siracha mayo, but that’s me.

The pasta salad was a hit with the hubby but I once again thought it could use a flavor pop.  I julienned my basil and mint to distribute the herbs through the salad more evenly.  It reminded me of a de-constructed pesto.

The grilled lamb kebabs were tender and juicy from the marinade. I only had greek yogurt on hand so the marinade was thick and left the kebabs a bit pale in color.  The sauce of tahini and yogurt was flat so I added a sprinkle of Aleppo pepper, be generous with the salt.  The tomatoes and cucumbers are a classic, I would add slivered red onion for pop and a sprinkling of feta to finish next time.

Brioche toasted with honey and walnuts and sprinkled with sea salt.   Adds a nice touch to yogurt or fresh seasonal fruits-peaches or berries. My new favorite breakfast bowl, Greek yogurt, fresh berries drizzled with honey and topped with the croutons and toasted walnuts.  Stupid easy and a winner.

I don’t think I can give this book a resounding thumbs up but it is a solid book.  If I try more recipes I’ll keep you posted.

 
Call Me Old Fashion (Devon’s Mom’s Potato Salad)

Call Me Old Fashion (Devon’s Mom’s Potato Salad)

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Ninety degree weather welcomed us home from Nashville yesterday.  Apparently Mother Nature is giving us one last summer hurrah and it’s a doozy.  Perfect time to fire up the grill and send summer off with some classics-dogs, burgers, corn on the cob and POTATO SALAD.  Ok, all I really want is the potato salad.  The rest is just window dressing and for your benefit.  I LOVE potato salad.

On our Houston trip our meal at Lucille’s Soul Food included potato salad.  The potato salad was vinegar based and not made with mayonnaise.  Yes, it was tasty, but for me, a good old fashion classic potato salad is made with GOBS and GOBS of mayonnaise.  When I was a kid my mom would buy the little plastic tubs of potato salad at the grocery store.  Sweet and tangy, flecks of red and green from the pimento and relish all held together with Miracle Whip aka as sweet mayo…  Yep, fond memories for me.  I also love the Japanese version of potato salad which omits pickles, has diced carrots, cucumbers, ham and corn instead and is held together by Kewpie Mayonnaise.  So good.  It’s the first thing I attack in a Bento Box.

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For the longest time I was content with squelching my potato salad cravings by having it as a side with a deli sandwich.  Never thought of actually making my own until one day my co-worker Devon brought her Mom’s Potato salad to a potluck. I had flashbacks of those long ago summertime picnics as I shamelessly stuffed my face.  Devon, “I NEED your Mom’s potato salad recipe.”  Lucky for me she said yes.

What’s in it?  White rose potatoes, plenty of mayonnaise, hard boiled eggs, red onions, sweet gherkins, ballpark mustard (no fancy schmancy mustard needed), celery seed, Beau Monde seasoning and salt & pepper .  Over the years I have tweaked the recipe, but, at its core, it is still a  classic potato salad.  I have substituted sour cream for a portion of the mayo, added diced celery for extra crunch or diced bell peppers for sweetness and color.  If Wes makes it he will add a dollop of sweet relish for good measure.

The key is to boil your potatoes until they are really soft but not falling apart.  When you mix it together you want some of the potatoes to stay in little chunks and some to breakdown.

If you like old fashion potato salad..look no further..this is potato salad heaven.

Call Me Old Fashion…Devon’s Potato Salad

  • 7 medium white potatoes (boiled until very soft, cooled and peeled, diced)
  • 3 hard boiled eggs (peeled and mashed)
  • 1/2 medium red onion (diced)
  • 3 sweet gherkins (diced)
  • 1 tsp celery seed
  • a couple of dashes of Beau Monde seasoning
  • ~1 1/2 cups mayonnaise
  • 1 tsp ball park mustard
  • juice from the gherkins to moisten
  • salt and pepper to taste
  • milk to moisten as needed
  • Riffs:
  • 1 stalk of celery (diced)
  • 1/2 cup sour cream to replace equal amount of mayo
  • 1/2 cup diced red or green bell pepper
  • dollop of sweet relish to finish

How to boil potatoes

  • Devon’s mom boils the potatoes whole therefore so do I. But you can cut them up and boil them which would significantly reduce cooking time.
  • Place potatoes in a large pot and cover with water (an inch above potatoes)
  • Add 1/2-1 teaspoon salt
  • Bring to a boil over medium high heat. Once it boils turn heat down to keep the water at a gently simmer.
  • Whole potatoes will take approximately 40 minutes to cook. Test by piercing the potato with a knife or fork. It should be tender enough that the knife meets with little resistance.
  • Drain and rinse under cool water. Transfer to a mixing bowl.
  1. You pretty much know the drill..go ahead and make it your own! Add corn or peas or try it with fancy mustard, its up to you! I have even added diced chicken or ham to the salad.
  2. Place potatoes in a large bowl add mayonnaise and mustard first and then everything else!
  3. Mix well but gently so you don’t break up the potatoes too much.
  4. Season, stir, taste and tweak as you want.
  5. Put your salad in the fridge to chill and to let the flavors come together.
  6. Garnish with parsley or chopped scallions before serving
Super Summer Somen Salad (Cold Noodle Salad)

Super Summer Somen Salad (Cold Noodle Salad)

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During the summer I find this thought running through my brain quite often..” hmmm, it sure is hot, what should we do for dinner? definitely not turning on the oven or standing over a hot stove. I just want something light and refreshing and satisfying”.

LOOK! Up in the sky..ok, not up in the sky just whirling in my brain, it’s a salad! It’s pasta!  NO, IT’S, (music building to a crescendo)… SUPER-SOMEN SALAD!

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It’s patently obvious that the summer heat is getting to me…

It’s likely I asked for this recipe at a potluck or found it in a Japanese/Hawaiian Community cookbook, I actually don’t remember.  This is my go-to hot weather dish for potlucks, block parties, and impromptu get-togethers.  You can make it ahead of time (although it doesn’t take a ton of time), vary the toppings (which are limited only by your imagination) and it’s incredibly easy.   It’s cool and refreshing, crisp, light, yet substantial.

Over the years I have modified the recipe, tweaked the dressing by adding a bit more soy sauce and sesame oil to intensify the flavor. Substituted Ponzu (citrus soy sauce) and added different vegetables for flavor and texture.  Try capellini pasta in place of somen noodles (sshh, don’t tell my Hawaiian Auntie Lil, she’d slap me upside my head if she knew I was using Italian pasta!) and glamourized it by adding fresh bay shrimp or crab.  Play with the ingredients and make it your own.  Because I like a lot of additions, double the dressing recipe.  Add to taste.  A single recipe will not be enough.

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Summer Cold Noodle Salad- Somen Salad

Somen Salad perfect for hot summer days. This cold pasta salad is loaded with veggies, and flavored with a soy-vinegar dressing, it's delicious!
Course noodles, Salad
Cuisine Asian-American
Keyword hawaiian, pasta salad, somen
Prep Time 30 minutes
Cook Time 10 minutes

Ingredients

Original Recipe: Tweaks in parenthesis:

  • 1 Lb. Somen, Boiled or substitute 1 pound capellini, cooked al dente according to pkg
  • Iceberg Letttuce, Shredded Sub romaine lettuce, shredded (1 1/2 cups)
  • Ham Or Char Siu, Julienned Use a sweet ham, maple or honey baked
  • 2 Eggs, fried and julienned (like a crepe)
  • 1 pkg Kamaboko (Japanese fishcake), julienned Subtitute 1/3 pound cooked bay shrimp or crab
  • 2 Stalks Green Onion, diced
  • 1/2 cup corn kernels frozen, thaw and drain
  • 1 cup Carrots and/or cucumbers julienned
  • cilantro garnish

Dressing:

  • 2 Tablespoons Sesame Seeds
  • 2 Tablespoons Sugar
  • 1/2 -1 Teaspoon Salt
  • 1/4 Cup Cooking Oil
  • 3 Tablespoons Rice Vinegar

Variations

  • 1 Tablespoon Sesame Oil
  • 1-2 Tablespoons Shoyu Can sustitute Ponzu for half if you want
  • 1/2 tsp freshly ground black pepper

Instructions

Dressing

  • Combine all the ingredients and half of the salt in a jar or sealable container.
  • Shake well to make sure the sugar is dissolved. Start with half the salt, especially if you add the variations, which I always do, taste to see if additional salt is required.
  • Don't skip the sesame oil, it adds alot of flavor.
  • Double the dressing, a single recipe is not enough. Add half of dressing composing salad. Add remainder when serving salad. Reserve about a third of the remainng dressing, taste the salad before adding.
  • The dressing can be make ahead.

Salad

  • Cook pasta as directed on the package for al dente noodles. Somen is very thin and easy to overcook so keep a close watch. Rinse and drain well.
  • Place the noodles on the bottom of a large service bowl. Toss the noodles with (~1/2) of the dressing before topping with the veggies and protein.
  • Place julienned vegetables and corn on top of the noodles, than the egg and ham in concentric circles followed with the shrimp and green onions in the center. Contrast the colors for appeal. Shredded lettuce should be on outer edge of bowl.
  • Garnish the top with additional sesame seeds and cilantro.
  • Just before serving add the rest of dressing, toss well and serve.

Notes

The original recipe did not contain any of the variations in the dressing.  I always add them.  Just wanted to leave the original intact.
If making the salad ahead of time, add the lettuce last so it retains its crispness.
Melon, Mozzarella and Prosciutto & Basil Oil (Can’t Take the Heat, Get out of the Kitchen)

Melon, Mozzarella and Prosciutto & Basil Oil (Can’t Take the Heat, Get out of the Kitchen)

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Summer has announced itself with a bang. This past week has seen temperatures touching in the 90’s.  I’m not turning on the stove.  Lucky for me I have my own barbecue guru, Wes.  So while he stood outside in the heat barbecuing the least I could do was throw together a cool and refreshing salad with the melon I had picked up at the Framer’s Market.

I pulled out a favorite recipe I found on Epicurious years ago, Brochettes of Melon, Prosciutto and Fresh Mozzarella.  The original recipe called for threading melon, prosciutto and fresh mozzarella on skewers.  When I am going to a party I will go the extra mile and do this but for a casual meal I cut the melons into bite size chunks, tear the prosciutto into strips, throw everything including the mozzarella into a bowl and finish it with the basil oil.  Much quicker and just as tasty, the perfect dish for a hot summer day.  The basil oil is a breeze to whip (or whisk) up.  Just 2 ingredients, EVOO and minced shallots but it definitely brings this dish to the next level.  Delicious!  Try this salad NOW while the cantaloupes are super sweet and juicy.

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And to go with our melon salad, Grilled Vietnamese Chicken.  Big bold flavors that include lemongrass and fish sauce.  The marinade is easy to put together and it only needs a couple of hours to sit before grilling.  Its so good it deserves its own post which you can find here (it’s here!).

I’m so happy summer is here!  Enjoy!

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Can’t Take the Heat, Get out of the Kitchen...

Ingredients

  • Adapted from Epicurious-Brochettes of Melon Prosciutto, and Fresh Mozzarella
  • 1 small about 2-pound cantaloupe, halved crosswise, seeded, cut into 6 wedges, peeled
  • 6 small fresh water-packed mozzarella balls or one 8-ounce ball * drained
  • 6 thin slices prosciutto cut in half lengthwise, gathered into ruffle
  • 6 8- inch wooden skewers

Basil Oil

  • 1/2 cup EVOO olive oil
  • 1/3 cup packed fresh basil leaves plus sprigs for garnish
  • 1 medium shallot quartered

Instructions

  • Cut each cantaloupe wedge crosswise in half. If using large mozzarella ball, trim and cut into 6 cubes. Alternate 1 melon piece, 1 piece ruffled prosciutto, 1 mozzarella ball or cube, 1 more prosciutto piece, and 1 more melon piece on each skewer. (Can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 15 minutes before serving.)
  • For basil oil: Using on/off turns, puree olive oil, 1/3 cup basil, and shallot in processor until basil and shallot are finely chopped.
  • Arrange skewers on platter. Drizzle with basil oil and sprinkle with cracked black pepper. Garnish with basil sprigs.

And now for my stupid easy rendition!

  • Forget the skewers
  • Cut cantaloupe into bitesized 1" pieces (add watermelon if you like) and place on platter
  • Add mozzarella balls
  • Shred prosciutto and toss on top of melon and cheese.
  • Drizzle with basil oil and garnish plate with basil sprigs
What’s Up Doc? (Roasted Carrots with Avocado)

What’s Up Doc? (Roasted Carrots with Avocado)

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Though I am not a vegetarian by any stretch of the imagination we have definitely cut back on our carnivorous ways.  I find myself perusing cookbooks, favorite blogs or magazines for recipes that showcase vegetables.  This recipe for Roasted Carrots and Avocado Salad from Smitten Kitchen caught my eye and with Jamie home for the weekend, it was time to give it a whirl.

Wow.

Just wow.

Aside from being visually stunning.  This salad is absolutely delicious!  The different textures and flavors play off of each other.  The warm carrots with the cool yogurt and avocado, the crunch from the seeds against the creaminess of the avocado.  Sweetness from the citrus dressing compliments the cumin and coriander.  I could go on and on but I think you should just stop reading, skip to the recipe at the end of this post and MAKE this salad.  Really.

 

carrots

Great dishes invite imitation but often with a personal twist or tweak by each chef, this is no exception.  I found versions of this salad on NYT cooking, Jamie Oliver and the Spotted Pig.  Variations included using sour cream instead of yogurt, different spices, pumpkin seeds instead of sesame seeds, arugula for the sprouts.  Use you imagination.  I plan on adding orange segments, a pinch of smoke paprika next time and maybe some cilantro.  Can’t wait to make this dish again!

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What’s Up Doc? (Roasted Carrots with Avocado Salad)

Ingredients

For carrots:

  • 1/4 cup water
  • 1 1/2 teaspoons teaspoon cumin seeds toasted and cooled or ground cumin
  • 1 1/2 teaspoons coriander seeds toasted and cooled, ground coriander instead
  • 2 teaspoon fresh thyme leaves
  • 1 teaspoon coarse or kosher salt plus more to taste
  • Red chile flakes to taste
  • Freshly ground black pepper to taste
  • 4 garlic cloves minced or pressed
  • 1 tablespoon red wine vinegar
  • 1/4 cup olive oil
  • 3 pounds thin-to-medium carrots scrubbed, not peeled; mixed colors if possible
  • 1 -2 oranges cut into segments, reserve 1/2 of an orange uncut for the dressing (segments optional)
  • 1/4-1/3 cup cilantro leaves optional

To finish

  • 2 tablespoons olive oil
  • 2 tablespoons orange juice from about 1/4 orange
  • 2 tablespoons lemon juice from about 1/2 lemon
  • 1 large or 2 medium firm-ripe avocados cut in thin slices
  • Salt and pepper to taste
  • 1 to 2 cups radish sprouts other sprouts or light salad greens of your choice
  • 1/4 cup plain non-fat or 2% Greek yogurt or sour cream
  • 2 tablespoons roasted hulled pumpkin seeds sunflower seeds, toasted sesame seeds or a mix thereof

Instructions

  • Heat oven to 400 degrees F.
  • Cover 1 large baking sheet or shallow roasting pan with foil. Pour 1/4 cup water in bottom of pan
  • Make your spice paste by either pounding the cumin, coriander, thyme, salt and peppers in a mortar and pestle until roughly ground or using an electric spice grinder or small food processor to do the same.
  • If using ground spices, combine them in the bottom of a bowl large enough to fit carrots.
  • In bottom of bowl, combine prepared spices, salt and pepper, garlic, vinegar and 1/4 cup olive oil and whisk to blend. Add carrots and toss to coat evenly.
  • Spread carrots in prepared pan, drizzle with extra marinadeand cover tightly with foil. Roast for 25 minutes covered then remove the foil and roast for additional 35 minutes, until the carrots are lightly browned and tender but not falling apart.
  • Meanwhile, combine 2 tablespoons olive oil, orange and lemon juices in a small bowl with salt and pepper.
  • When carrots are done, scatter with avocado, sprouts or greens of choice and orange segments then drizzle with citrus dressing
  • Dollop yogurt or sour cream over the top and sprinkle with seeds.
  • Enjoy!