Zucchini Salad with Lemon, Herbs and Ricotta

Adapted from Christopher Kimball’s Milk Street Magazine

2 medium zucchini (about 1 pound)

2 T lemon juice

2 t fresh rosemary, minced

1 t honey

½ t sea salt

½ C whole milk ricotta

2 t lemon zest

2 T extra virgin olive oil

¼ t sea salt

¼ C pistachios, chopped

1 T sesame seeds

Garnish – ½ – 1 C lightly packed fresh herbs, chopped (mint, chives, parsley)

Thinly slice the zucchini (use a hand-held slicer or a mandolin if you have one) and transfer to a bowl. Mix together the lemon juice, rosemary, honey and salt and add to the sliced zucchini; toss well and let stand 15-30 minutes. Left longer, the slices will turn limp and continue to release moisture, which changes the texture of the salad and can dilute flavors.

In a small bowl, mix together the ricotta with the lemon zest, olive oil and salt. Set aside.

In a small skillet (or in a toaster oven), combine the pistachios and sesame seeds and toast, stirring often, until fragrant, about 2-3 minutes. Set aside to cool.

Transfer the zucchini to a platter, add half the fresh herbs and mix gently. Dollop the ricotta mixture on top. Scatter with the pistachio-sesame mixture and the remaining fresh herbs. Drizzle with additional oil and a sprinkle of salt and pepper. Serves 4.


Raw Beet Salad with Orange Supremes and Spring Greens

This salad is not only beautiful with different colored beets, but it is packed with antioxidants, vitamin A and C, iron, potassium, folic acid and fiber.

½ lb. raw beets, a mix of colors if possible (about 4 small or 3 medium), peeled

1 orange, peeled and segmented (“supremes”)

6 C spring greens, washed and spun dry

¼ C fresh chives, finely cut, or other fresh herbs of your choice (tarragon, basil)

Optional – crumbled feta cheese or soft goat cheese, for garnish

Dressing

1 T white wine or champagne vinegar

1 T fresh lemon juice

1 t Dijon mustard

3 T extra virgin olive oil

½ t sea salt

Peel the beets and, using a hand guard, carefully slice them paper thin on a mandolin or hand-held slicer. (If you don’t have a mandolin or a hand-held slicer, you can grate the beets, but it will change the texture and look of the salad.) Set the sliced beets aside and prepare the orange: cut both end off the orange, stand it on one side and guide the knife down to the bottom end, following the shape of the fruit. Remove the rind and as much of the white pith as you can. Slice along the inside of the membrane, gently removing each segment into a bowl.

In a small bowl or jar, mix together the vinegar, lemon juice and Dijon mustard. Drizzle in the olive oil and salt, whisking well to emulsify the dressing. Taste and adjust for salt. Assemble the salad: in a bowl or a deep-dish platter, scatter the spring greens evenly and layer with the beet slices and oranges. Drizzle half the dressing over the salad, and toss gently to coat the salad greens, taking care not to break apart the orange supremes. Garnish with finely-sliced chives and/or fresh herbs of you choice. Serves 6.

½ lb. raw beets, a mix of colors if possible (about 4 small or 3 medium), peeled

1 orange, peeled and segmented (“supremes”)

6 C spring greens, washed and spun dry

¼ C fresh chives, finely cut, or other fresh herbs of your choice (tarragon, basil)

Optional – crumbled feta cheese or soft goat cheese, for garnish

Dressing

1 T white wine or champagne vinegar

1 T fresh lemon juice

1 t Dijon mustard

3 T extra virgin olive oil

½ t sea salt

Peel the beets and, using a hand guard, carefully slice them paper thin on a mandolin or hand-held slicer. (If you don’t have a mandolin or a hand-held slicer, you can grate the beets, but it will change the texture and look of the salad.) Set the sliced beets aside and prepare the orange: cut both end off the orange, stand it on one side and guide the knife down to the bottom end, following the shape of the fruit. Remove the rind and as much of the white pith as you can. Slice along the inside of the membrane, gently removing each segment into a bowl.

In a small bowl or jar, mix together the vinegar, lemon juice and Dijon mustard. Drizzle in the olive oil and salt, whisking well to emulsify the dressing. Taste and adjust for salt. Assemble the salad: in a bowl or a deep-dish platter, scatter the spring greens evenly and layer with the beet slices and oranges. Drizzle half the dressing over the salad, and toss gently to coat the salad greens, taking care not to break apart the orange supremes. Garnish with finely-sliced chives and/or fresh herbs of you choice. Serves 6.


Butter Lettuce with Sugar Snap Peas, English Peas and Radishes and Honey Herb Vinaigrette

The sweet crunch of sugar snap peas and tender English peas and peppery radish slices are brought to light with a delicately sweet vinaigrette. Chill and pat the peas dry before adding them to the salad- it gives the best flavor and texture.

1 head butter lettuce, washed and dried, leaves torn into bite-size pieces

8oz fresh English peas, or 1 C frozen peas, thawed

8oz sugar snap peas, strings removed

6 medium radishes, thinly sliced

3 scallions, white and light green parts, thinly sliced

For garnish – 2 T coarsely chopped dill, tarragon, basil, chives and/or parsley

(Optional- 2oz. crumbled feta or ricotta salata, shaved with a vegetable peeler)

Honey Herb Vinaigrette

1/3 C fresh herbs- dill, tarragon, basil, chives or parsley (can substitute with 1 T dried), finely chopped

1 T white wine vinegar or apple cider vinegar

1 T fresh squeezed lemon juice

½ t lemon zest

1 t honey

1 t Dijon mustard

¼ – ½ C extra-virgin olive oil

Sea salt to taste

Prepare the vinaigrette: Put all the dressing ingredients except the olive oil, in a small jar and shake to combine. Add ¼ cup of olive oil and shake well. Taste and adjust for salt and more olive oil, if desired. (If you have a mini food processor, use that and process until emulsified). Set aside.

For the salad: If using fresh peas, sample them. If they are young, sweet, and tender, keep them raw. If they are older and a bit tough, blanch them in small pot of boiling water until they are tender, 2 to 4 minutes. Drain and immediately rinse under very cold water. Shake off excess water and refrigerate until well-chilled, at least one hour.

Bring another pot of water to a boil and add the sugar snap peas and blanch until crisp-tender, one to 2 minutes. Drain and immediately rinse under very cold water. Shake off excess water and refrigerate until well-chilled, at least one hour.

Combine the lettuce, scallions and radishes in a salad bowl, and toss to combine, taking care to separate the radish slices. Pat dry the English peas and sugar snap peas with a clean dish towel if they are very wet, and add them. Dress lightly and toss the salad gently (you may not need all the dressing); garnish with your roughly chopped herbs of choice. Serves 4.


Peach & Heirloom Tomato Salad

marinated-peach-tomato-salad-recipe_xlg3 C Sherry Vinegar and Rosemary Marinated Peaches, drained, marinade reserved

1 t Dijon mustard
4 large heirloom tomatoes (about 2 lb.), cored and sliced into 1/2-inch-thick rounds Flaky sea salt, such as Maldon, and freshly ground black pepper

8 medium fresh mint leaves, torn

 

In a small bowl, whisk together the reserved marinade and the Dijon; it’s OK if it doesn’t emulsify. Arrange the tomato slices on 4 plates or a platter, top with the peaches, and drizzle some of the vinaigrette over the top. Season lightly with salt and pepper and garnish with the mint. Pass any remaining vinaigrette at the table. Serves 4.

 

 

Sherry Vinegar and Rosemary Marinated Peaches

This savory marinade balances peaches’ natural sweetness with the complex tartness of sherry vinegar. Fresh rosemary adds earthy pine notes, olive oil lends richness, and rum contributes a bit of spice. The marinade also softens the skins, which means you can skip the tedious task of blanching and peeling the peaches. These peaches are delicious in salsas, salads, topping flatbreads and pizzas, and in braises.

 

3 medium ripe peaches, pitted and sliced, diced, or cut into wedges

1/3 C extra-virgin olive oil
2 ½ T spiced dark rum (optional)
2 T sherry vinegar

2 t finely chopped fresh rosemary Pinch kosher salt
Pinch of sugar

Gently combine all of the ingredients in a medium bowl and let marinate at room temperature for at least 20 minutes and up to 24 hours. After marinating, you can refrigerate the peaches for up to 1 day.

 


Weeknight Thai Curry with Seasonal Vegetables

Weeknight Thai Curry with Seasonal Vegetables

 

Quick and easy, this meal is a sure-fire easy way to take advantage of seasonal vegetables. You really can’t go wrong with what you put in it, but you also don’t need too much of any one vegetable. We demoed this soup during a Community Supported Agriculture (CSA) pick-up at Brookside Gardens a few days ago. From the CSA box we used green squash, butternut squash, red and yellow peppers, banana pepper, eggplant.

1 T Thai red curry paste
1 (13.5-ounce) can unsweetened coconut milk
2-3 C vegetable broth
1 C sliced onion
1 T coconut oil or olive oil
4-6 C seasonal vegetables, cut into 1-2 inch cubes
1 C firm tofu, cubed
Juice of 1 lime and fresh chopped cilantro, for garnish

In a large soup pot, heat the oil over medium heat. Add the onion and sauté a minute or two. In a small mixing bowl, stir 2-3 tablespoons of the coconut milk with the red Thai curry paste. Add the mixture to the onions and stir to coat the onions well. Add about 2 cups of vegetable broth. Let that come to a simmer, then add your cubed vegetables. You may want to add the vegetables in stages, depending on their firmness.  As the curry comes back to a simmer, add the remaining coconut milk. Cook until the vegetables are tender, add the tofu at the very end to heat through. Add more vegetable broth if needed. Adjust curry for salt (and more Thai red curry paste if you like it very spicy). Just before serving, add the juice of one lime and lots of chopped cilantro. Serves 4.