Twist on a Classic

I've stolen this post from Street Cred (my food blog), because a lot of my friends - I'm looking at you Numie - will remember this one from our college days. It's also hands-down one of my favorite salad recipes, and I'm obsessed with figs at the moment, so why not combine the two? Enjoy. 

Each season brings with it new weather, endings, beginnings, and most importantly, new foods! Shopping at farmers' markets are a perfect way to see what is fresh and in season right now.

With September blending now into October, a few of my favorite foods are fresh from the harvest. 

Butternut & acorn squash, pumpkin (of course), artichokes, pears, beets, and figs, just to name a few. Here's an unusual use for a bounty of figs, using one of my favorite vegetarian salad recipes. 

I've always had the opinion that "salad" doesn't only have to refer to "lettuce + toppings + dressing". No, to me, salad is the combination of a variety of vegetables and cold items (and even some warm), tossed together with plenty of complimentary flavors, colors, and textures. It can be made of vegetables, proteins, grains - anything that tastes good and is whipped up without actually cooking. 

Some of my very favorite salad recipes don't involve any type of lettuce or greens at all (and this is one of them!) I actually came up with this classic in my college days, when I lived with several vegetarian roommates, and today I thought that these ripe figs would be a perfect addition. It's a hearty, filling white bean salad with floral-y herbs de provence and a tangy balsamic vinaigrette. There's a bite from some fresh onion, and the mellow sweetness of the figs blends in just wonderfully. It would also be fantastic with some feta cheese sprinkled on top (but leave that out if you're opting for the vegan version). 

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!

Buh-buh-buh-BEETS!

A combination of summer's finest seasonal ingredients, and my recent wanderings in Brighton Beach (known as "Little Russia" to the Brooklyn locals), has left me with a craving for beets.

Red, ripe, naturally sweet - I love them picked or steamed, in salads and soups. One of my favorite summer foods from my childhood was my mom's pickled eggs & beets, the eggs stained burgundy with the vinegary sweetness of the beet-infused pickling liquid.

This time, I whipped up a quick beet soup - it's super simple and, if you omit the yogurt or sour cream garnish, it's vegan too!

You'll Need:
2 medium sized red beets, peeled and diced into 1/2" cubes

1/2 one yellow onion, chopped

3-5 cloves garlic, chopped 

1tbsp fresh parsley, chopped

1/2 tsp lemon zest 

White pepper

Black pepper

Sea salt 

For the Garnish: 

Greek yogurt (or sour cream) 

Fresh dill (or parsley)

Add beets, onion, garlic, parsley, salt and pepper to a medium saucepan.
Fill with water just to the top of the beets, and bring to a boil.
Simmer until the beets are fork tender (the softness you'd want potatoes to be for mashed potatoes)
Add lemon zest just at the end, and remove from the heat.

Using a stick (immersion) blender, puree until smooth.
Garnish with Greek yogurt, or sour cream, and some fresh dill.
Enjoy!

      

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)

Juicy.

Have you ever tried "real" grapes? Not the ones on grocery store shelves; no, I'm talking about the mouth-puckering, vibrant smelling grapes used in juice and wine making. If you haven't, you should. Quick! While they're in season- get your hands on some. You won't regret it. 

A local vineyard brought juice and fresh grapes to the farmers' market this past weekend. I smelled their stand before I saw it, whipping around instantly at the distinctive scent. It took me back to childhood walks in the woods with my father, and the smell of the wild grapes along the edge of the water in the fall.

I spent all afternoon slowly eating a bunch, careful to save all of the seeds. I'll be really excited if I can manage to get some vines growing next spring. 

I love the label on this bottle. Maybe I won't refrigerate the next one, tee hee...

Please excuse my gross burn wound scab thing on my hand. Such is the life of the (unprofessional) chef.