Warm and Seasonal

In an effort to eat healthier (and cut back on my daily French cheese binges) I'm trying to make sure that my meals stay fresh and seasonal. August is one of my favorite months for fresh produce; the start of the "harvest season."

One cannot live on salads alone, so I tried to dress this one up with a toasty twist: on a bed of fresh cool spinach, I've piled some roasted vegetables. I love the interplay of warm and cool, and the contrast in crunchy and soft textures. The spinach underneath wilts ever so slightly, as the tomatoes burst and the juices create their own dressing for this salad. As an extra treat today, I've put some cold smoked trout flaked on top. It's salty and creamy, and reminds me of the fish I loved to eat growing up. You could substitute some good tuna, or even some sardines or anchovies if that's more to your taste. Or, if you're not much of a fish person, this flavorful veggie feast doesn't need any additional adornment. Enjoy!

Ingredients:
1/2 of a medium sized (8-9 inch long) courgette (zucchini), in 1/4" slices
1/4 of one large yellow or red onion, sliced thinly
1 clove of garlic, sliced thin OR 1/2 tsp garlic powder
Fresh cherry tomatoes, whole, one handful
1 handful fresh baby spinach, rinsed and dried
1/2 tsp fresh rosemary, finely chopped (dried is ok, too!)
Olive oil
Salt & pepper, to taste

In a saucepan over medium high heat, add 1 tbsp olive oil and coat the base of the pan
Add tomato, onion, garlic, and courgette, salt and pepper, and toss to coat
Saute for 6-8 minutes or until the ingredients are cooked to your liking (some like it crunchier, some like it softer)
Place spinach in a large bowl, and top with the cooked veggies
Flake smoked fish (or your fish of choice) over the top
Enjoy!

Cold Soba Salad

I'm a big fan of soba noodles. When I was on an exclusively gluten-free diet for several years, these buckwheat beauties opened the door to many new culinary options. Lately, I've been loving them in cold dishes and salads, where their nutty flavor really stands out. Here's a recipe that I've been making for lunch the past few days; feel free to substitute your own veggies or protein, depending on what is on hand.

The beauty of this recipe is that once you adjust the dressing to your liking, you can really do anything you'd like with the other ingredients. Sometimes I like to add lime juice and make the dressing more acidic, whereas other days a more nutty sesame-heavy dressing pairs well with the ingredients I'm using. I've tossed in some leftover roast chicken, and sometimes I like a soft boiled egg on top. Shrimp is a great addition, too - leave me a comment if you give this recipe a try!

Salad Ingredients:
Soba Noodles - 1 bundle (these often come packaged in 3-4 "bundles")
Spring Onions -2 *save 1/3 for garnish*
Bell Pepper, diced
Cucumber, sliced into matchsticks
Soft Boiled Egg *Optional - substitute your own protein, like tofu or chicken or shrimp*

Dressing Ingredients: *adjust these to your liking*
Sesame Oil
Soy Sauce
Rice Vinegar
Sriracha (or any other Asian hot sauce) *use this for garnish on top as well*
Spring Onion - 2 stalks

-Boil water, then add soba noodles and stir to avoid sticking.
-While noodles are cooking (takes about 5-7 minutes), mix dressing ingredients together. Adjust flavors until you are happy with the outcome; you will need about 1/3 cup of liquid (start with small quantities!)
-Once noodles are fully cooked (either follow instructions on package, or taste them to determine done-ness), drain and rinse in cold water.
-Return cold cooked noodles to the pan, adding the vegetables and dressing.
-If you are adding a protein that can be mixed in, add that now as well. Toss together gently and pour into a bowl or onto a plate.
-Top with an egg (optional), and garnish with spring onion and a little more hot sauce.

Voila!

Fruity

I'm currently in recovery mode from three weeks of decadent restaurant dining while my in-laws were visiting, so I decided to go with a salad tonight for dinner. Since so many delicious fruits are ripe and in season at the moment, I grabbed a few pears and peaches and topped off some Belgian endives with a honey & apple cider vinaigrette. Yummy and filling!

 I love grilling summer fruits. The natural sugars caramelize, and the sweetness is offset by a hint of smoke that adds just the right amount of savory flavor. 

Endive, Pear, and Grilled Peach Salad

- 6 leaves Belgian endives

- 1/2 Bartlett pear, sliced

- 1 ripe peach, thickly sliced

- 1 small persian cucumber, thinly sliced

- Several shavings of locatelli or parmesan cheese (bleu cheese crumbles would also work!)

- 3-5 very thin slices of cured salami (optional) 

For the dressing:

-1/2 tbsp extra virgin olive oil

-1 tsp apple cider vinegar (I used Bragg's)

-1/2 tsp organic honey

-1/4 tsp brown mustard (to bind everything together)