Archives for posts with tag: salad

as winter melts into spring, i get excited when the produce at farmers markets starts changing, but here in southern california it seems as though beets and kale are here year round. that is just fine by me. this salad blends the merging seasons well with earthy wild rice, sweet golden beets, and crunchy green kale.

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ingredients:

  • 1 cup uncooked wild rice, cooked yielding about 3 cups, let cool
  • 3 medium golden beets, roasted, peeled, let cool and diced
  • 1 bunch of kale (i prefer lacinato for this recipe), blanched, drained fully and chopped
  • 1/4 cup red onion, diced small or minced
  • 2 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • salt
  • pepper

directions:

in a large bowl mix together the cooled wild rice and beets with the kale and onion. in a small bowl add a generous pinch of salt to the vinegar, and slowly whisk in the olive oil until it emulsifies. toss dressing into rice mixture. add salt and pepper to taste.

makes about 4-6 cups

tip: for breakfast the next morning, sauté a little and add to scrambled eggs with goat cheese.

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i have become a fan of the grain salad as of late. while trying to explore new places for lunch, when working at warner brothers on ‘pretty little liars‘, and too lazy to bring my own, i discovered olive + thyme. it is just close enough to pick up an to go order, or sit and eat if i want to relax. well, one day i strayed from my usual beet and arugula salad, and chose the quinoa and corn. it was so refreshing and perfect for summer i needed to make it at home. so damn easy.

tonight i when i got home, and knew the only thing doing pretty well in our ltl community garden has been the basil, thought maybe i could do a spin off of the quinoa + corn salad?

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this is what i came up with:

  • quinoa (1 cup dry makes about 3 cups cooked)
  • basil (7-10 large leaves, 1/4 cup once minced)
  • peas (1 cup)
  • feta (1-2 ounces chopped small)
  • red onion (3 tbsp)
  • green onion (1/4 cup)
  • lemon juice (1 lemon)
  • lime juice (2 limes)
  • olive oil (1/4 cup)
  • salt (1/2 tbsp)

i did this all to taste. i started with 1 cup dry quinoa, cooked it, chilled it (or just bring it to room temp), and went from there. parenthesis are meant to be approximations. switch things up a bit. mint for basil. corn for peas. try apple cider vinegar instead of citrus? i don’t care.

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just please enjoy summer!

note: the next day, the citrus seemed to have soaked in and be a bit overpowering, so i may reduce that in the future.

get used to lots of recipes this summer with wee little yellow orbs from dave jr. because he is producing like a mofo. this was simply another combination of what i happened to have on hand.

ingredients:

  • 1 medium fresh yellow beet, peeled and sliced into thin strips
  • 12 yellow cherry tomatoes, quartered
  • 1 cup red cabbage, sliced thin
  • 1 large sprig fresh tarragon, leaves removed from stem, but not chopped
  • 1 tbsp fresh lemon juice
  • olive oil (i used a little regular evoo, and some orange infused from adams’ olive ranch to give it a little more citrus flavor)
  • balsamic vinegar
  • paprika
  • black pepper

after prepping the beet, tomato, cabbage and tarragon, toss them in a bowl with the lemon juice. add a touch of olive oil and a splash of balsamic until nicely coated but not drenched. you can be generous with the paprika, and add black pepper to your taste.

i’m sure one of these days i will use the fruits of dave jr. and actually cook them, but for now i am enjoying them raw, sweet and tangy.

note: this makes enough for about 4 side servings, and is only about 100 calories per serving.

even before my first harvest of dave jr. i have been looking for different recipes to test out with his delicious sweet and tangy fruits. a friend at work brings in vegetables from her garden from time to time. this week was yellow zucchini. i am a fan of most vegetables, and although the squash family has never been a favorite, i was not going to turn down a fresh home garden grown zucchini.

doing some quick googling for recipes, i found this on thekitchn.com. i chose to use a grill pan for the zucchini, and it worked just fine. while they cooked, i cut up my yellow cherry tomatoes and herbs (i had dill, tarragon and chives on hand.) i chose an espresso balsamic vinegar from amphora to drizzle over, and tossed in the rest of the ingredients.

of course they used green zucchini, grape red tomatoes and a different mix of herbs, but i’ll bet mine turned out just as tasty. i served it to accompany cacio e pepe, but this would be a wonderfully fresh side to any summer meal.

note: i liked this zucchini recipe so much i think i’ll try out more from this list on thekitchn.com, perhaps proving that i like squash after all.

as the end of summer nears, i feel the need to stock up on all my favorites (avocados, peppers, tomatoes, corn etc), because it just seems like it is going to be so long before these fresh summer fruits and vegetables will be back again. here are two wonderful salads that highlight everything wonderful about summer:

recipes by-

mark bittman: corn + avocado salad (bottom left)

kalyn’s kitchen: mango salad with black beans, avocado, mint + chile-lime vinaigrette (upper right)

i love the sweetness of summer tomatoes paired with the earthiness of beets, topped with tangy but creamy chèvre, floral thyme, and drizzled with adams’ olive ranch balsamic vinegar + their lemon infused olive oil.

absolutely fresh and scrumptious! summer you will be missed, and your tomatoes even more so.

adams’ olive ranch products are sold at the santa monica and hollywood farmers markets, fairs, festivals and gourmet shops.

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