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Archive for the ‘salad’ Category

alchemy

In less time than it takes for you read through this post, you can make a salad dressing that just might change your life.

Let’s get to it so you can run to the kitchen and throw three ingredients (well, five if you count salt and pepper) into a jar. Shake, and, abracadabra, a jar of life-altering liquid gold.

I’m sure you can guess the first two ingredients — some sort of acid (in this case, lemon juice) and some sort of oil (in this case, olive oil) in a 1:2 or 1:3 mix. The third, orange blossom water, takes this dressing from classic to ecstatic. Its flavor is subtle but remarkably present.

Now, enough of my chatter. Run to the kitchen, rummage for a jar, and get shaking. (If you’re like me, you may need to spend a few quick moments cleaning up the mess of containers that have burst out of your cabinet in your rush to find  just the right jar.) Toss a handful of greens and herbs on a plate, crack open some pistachios, and just before you lift your fork, drizzle the dressing over.

p.s. Nearly three weeks after her death, I can’t stop reading Nora Ephron’s New Yorker article on her love affair with cookbooks. Don’t read it yet – savor it over your salad.

Arugula and pistachio salad with orange blossom dressing

This salad comes from Yotam Ottolenghi’s vegetarian cookbook Plenty. Orange blossom water is an extract used in Middle Eastern cooking. The brand I use is Cortas. Ottolenghi uses watercress and a mix of herbs — basil, cilantro, dill and tarragon. I substituted arugula for the watercress, both having a similar bitterness, and my own favorite herbs. The dressing is more than enough to serve 6-8 people (with about 3/4 of a pound of arugula).

Make dressing. In a jar, whisk (or shake) together 1/4 cup olive oil, 1 1/2 tablespoons lemon juice, 1 1/2 teaspoons orange blossom water, and salt and pepper.

Make salad. Toss together in a big bowl a few handfuls of arugula, chopped fresh mint, chopped fresh basil, and a few sprigs of fresh dill. Shell a handful of lightly salted pistachios and add to the salad. Add the dressing just moments before serving.

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Happy Fourth!

Before you light up the grill and pull out the sparklers, click on over to the Jerusalem Post and check out a couple of recipes in my Come to the Table column. This month we’re talking about rose water and orange blossom water, two floral extracts that have a history longer than that of vanilla.

You might have  noticed that I bake orange blossom water into any sweet that contains almonds. In my research for the article, however, I came across several savory recipes that incorporate orange blossom water and it’s now my new secret weapon, er, ingredient. Look out, because another salad with orange blossom dressing is coming your way soon and it’s a winner.

Until then, happy sunning and eating!

Beet, orange, and feta salad

This recipe, adapted from Yotam Ottolenghi’s vegetarian cookbook Plenty, is a spin on the classic Moroccan salad of oranges and olives, meant to cool down the palate from spicy foods. The addition of beets makes a more substantial hearty and earthy side dish, and I followed Elise Bauer‘s beet roasting instructions . I’ve replaced the olives with feta as the salty counterpart to the sweet beets and acidic citrus. The orange flower water in the dressing provides a sharp, slightly bitter flavor to round out the dish – use a very mild oil to really let the orange blossom shine. Be careful when handling beets as they stain everything that gets in their way, including your hands. I’ve provided a few time- and effort-saving shortcuts for several of the steps.

Serves 6 as a side dish

- 4 large beets

- 3 T olive oil, divided

- 1 head of radicchio

- 3 oranges

- 1/3 C crumbled feta cheese

- 1/3 C grapeseed or other mild oil (canola or vegetable oil will work too)

- 2 t orange flower water

- 3 T red wine vinegar

- salt and pepper

- 3 T chopped parsley for garnish (optional)

Roast (or boil). Preheat oven to 400ºF. Line a roasting or cookie sheet with foil. Scrub the beets, remove their greens, and place in the pan. Drizzle with 2 tablespoons of the olive oil, sprinkle with salt and pepper, and cover tightly with another piece of foil so that the beets don’t dry out. Roast for 1 – 2 hours, depending on their size. They’re ready when tender and easily poked with a fork. Once the beets have cooled for a few minutes, but are still warm to the touch, peel off their skins. Cut them into small, bite-sized chunks. If you don’t want to turn on your oven, instead of roasting, boil the cleaned beets in salted water for 45 minutes to 1 hour until fork tender, and proceed as above.

Grill (or don’t). Heat a grill pan (or a grill if you have one) over medium-high heat. Quarter the radicchio, leaving the core intact, and drizzle with the remaining 1 tablespoon of olive oil. Grill the radicchio for several minutes on each surface until the leaves start to soften and brown. When cool, cut out the core and chop into bite-sized pieces. If you like the bitterness inherent in radicchio, skip the grill and just chop the leaves into small pieces.

Segment (or slice). Cut the tops and bottoms off of the oranges and then slice down the sides to remove all the peel, including the white pith. You’ll be left with round, naked oranges. Over a small bowl, use a paring knife to remove each orange segment by slicing between the membranes (then throw out the membranes). Or, slice the orange flesh into circles.

Compose. Spread the beets and radicchio on a large plate. Dot with orange segments and crumbled feta.

Dress. In a jar, mix together the grape seed oil, orange flower water, and vinegar. Taste for salt and pepper. Drizzle the dressing over the salad and garnish with parsley, if you’d like.

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Is it summer yet? It sure feels like it.

Not the hot sticky New England brand, but the warm sunny breezy brand. A breeze so lovely that a few open windows and a ceiling fan does the trick. A day so lovely that one might be inspired to buy some mint and thyme plants with hopes of not killing another fooderific herb garden. The herbs are growing outside on my balcony, and as they’re only 2 days old, they seem to be holding up quite well.

An impromptu dinner invitation and a quick scramble for what’s on hand, and my first zucchini salad of the season emerges.

Welcome back, summer, and a great weekend to all!

Marinated mint zucchini salad

Another quick and easy salad, this one requires 5 ingredients (plus salt and pepper), 2 implements (zester and mandoline – check out the links to see the ones I use), and a bowl. Quantities are approximate, so taste and season as you go along. This salad serves 4-6.

Using a mandoline, slice 3 zucchini very thin. Also slice 1/2 red onion on the mandoline. If you don’t have a mandoline – no problem. Just slice the vegetables as thin as you can. Toss the vegetables. Zest two lemons over the salad and then pour the juice in as well. Drizzle a few tablespoons of olive oil and sprinke with salt and pepper. Pick some fresh mint from your still growing herb garden and slice or rip it into small pieces. Toss everything together and taste for seasoning. Bask in your kitchen with the oven off and a gentle breeze from the window.

***

If  you’re looking for other ways to take advantage of the summer’s zucchini windfall, check out these recipes from years past:

If  you want to cook: zucchini bread or roasted zucchinior zucchini tart with raclette (or plain swiss cheese)

If you don’t want to cook:  marinated zucchini salad with mushrooms and dill or zucchini ribbon salad with middle eastern spices

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I don’t have much time today because the sun is fading and I’m on my way out to dinner with a bag full of jars, a bowl, and a box. No mystery here, it’s food for tonight’s shabbat dinner. It might be cuatro de Mayo, but we’re celebrating cinco de Mayo tonight with margaritas, guacamole, steak with fruit salsa, spicy cinnamon brownies, and margaritas.

Before I head out, I wanted to jot down recipes for the dishes I’m bringing because there are so few Mexican recipes out there that do not revolve around corn, avocado, and black beans. I spent hours thumbing through a half-dozen cookbooks and my favorite online sites. And then I just made up two recipes. First I grilled the freshest spring vegetables I could find and made a sauce from smokey chipotle peppers to drizzle on top. Then I  toasted pepitas and roasted tomatillos and jalapenos and chopped up a salad inspired  by the produce I remember from my last visit to Mexico City.

So here you go. Two Mexican recipes, just under the wire, and ready for you to throw together for your own fiesta.

Happy weekend!

Grilled vegetables with chipotle sauce

Grill vegetables. Slice 2 zucchini and 2 yellow squash on a bias (about 1/3-inch thick). Break the woody ends off of a bunch of thick asparagus (about 20 stalks). Slice one red onion into rings. Place each vegetable in a separate bag or bowl and let marinate in olive oil, salt, and pepper for about 30 minutes. Heat a grill pan over medium-high heat – it’s ready when a drop of water sizzles the second it hits the pan. Make sure to turn on your exhaust because it will start to get smokey. Grill each vegetable for approximately 4-6 minutes per side. When they start to release from the pan, they’re ready – I found that I did need to do a little work to release the zucchini and squash as they were still sticking a bit when they were fully cooked.

Make sauce. In a food processor, mix the following: 2 chipotle peppers in adobo sauce (there are usually 5-6 peppers in a can), 1 tomato, juice of 2 limes, 1/4 C olive oil. Season with salt and pepper. Add a little bit of water to thin everything out if necessary.

Drizzle. Arrange vegetables on a platter, squeeze another lime over top, and drizzle with sauce.

Chopped salad with tomatillo cilantro dressing

Make salad. Pickle half a red onion: slice it very thin and marinate for at least 30 minutes in 3 T red wine or apple cider vinegar, 1/4 C warm water, 1/2 t sugar, and salt to taste. Dry toast a handful of pepitas (raw pumpkin seeds) in a small pan – keep shaking the pan to move the seeds around and when the turn slightly golden and start to pop, take them off the heat and let them cool. Chop into bite-sized pieces 2 romaine hearts, 2 C arugula, and a yellow pepper. Slice 3 radishes very thin (I use my cheap mandoline). Peel and chop a medium-sized jicama into approximately 1/2 inch cubes.

Make dressing. Remove the husks from 2-3 tomatillos and rinse off the sticky residue. Under a broiler, roast the tomatillos and 2 jalapeno peppers on aluminum foil. When the skins blacken and blister, take out of oven and wrap then up in the foil so that they will steam. Once they are cool enough to handle, peel off the skins. Remove the seeds from the peppers. Put them into the bowl of a food processor with about 1 cup cilantro, juice of 2-3 limes, and 2 T honey. Process until smooth. Slowly add 1/4 C olive oil and process until emulsified. Season with salt and pepper. Add more lime juice if the dressing needs a little more acid (or water and oil if it needs less).

Toss. Mix all the vegetables and then sprinkle with pepitas and drizzle with dressing right before serving.

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Randi.

I’ve never met her, but she’s part of my vernacular. I know she’s a good friend of Meira‘s and that’s about all I need to know. Well, that and her salads. Every year or so, Randi sends Meira a salad recipe.  She’s sent many many salads. But this one – the one that Meira got from Randi who got it from Shevi – is the only one that matters in my book.

Thank you, friends!

Shevi-Randi Salad

This salad is a great, very different from anything I’ve ever tried, summer dish. Only make it when you can find fabulous mangos and avocado. I made a few modifications, but for the most part, this salad is the same one Meira forwarded along to me nearly a decade ago. A decade. The cucumbers are a recent addition, so recent, in fact, that they didn’t make it to pictures.

Dressing:

- 1/3 to 1/2 cup canola oil

- 1/3 cup cider or white vinegar

- ½ t garlic salt

- 2 T sugar

- 2 t spring onion or vidalia onion

- 1 tsp curry powder

- 1 tsp soya sauce

Salad:

- Lettuce – I usually use baby spinach or red leaf

- Avocado

- Paw Paw (papaya) or mango

- Cucumber

- Caramelized nuts – I use almonds

Blend dressing. Add dressing before service.

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I opened my mailbox last night to one of my favorite sights. A food magazine,  its precious pages protected in a plastic sleeve. Last night it was July’s Bon Appétit. Last week, it was June’s Food&Wine. Sometimes I tear the plastic off right away and curl up with the latest issue and a glass of wine, tearing through it in an evening, dog-earing recipes. Other times, I savor the issue, reading it in bed over several nights, a bedtime story that leaves me with sweet (or savory) dreams. Stacked next to my bed is half a year’s worth of cooking magazines.

But sometimes, I find the magazine, still enrobed in plastic, a month later. (Issues with celebrity actors turned cookbook authors are prime candidates for staying under wraps. <sigh>)

An ex-boyfriend got me started on cooking magazines almost a decade ago. He’s also the one who inspired me to get a Kitchenaid mixer. While our relationship was transient, his influence was not. Well, at least as far as cooking was concerned. He pushed my food boundaries. I owe him a lot.

Even though I turn to the web or a cookbook when searching for a recipe, I still like flipping through the magazines. The best, of course, is when you find a recipe that is just perfect immediately. That night. You have the ingredients hanging out in your kitchen, just waiting to be put to good use.

Back in February, I tore open my Bon Appétit and consumed it. My version of the cover brownies is on it’s way, but today we’re here to talk about slaw. I had a friend staying over and I barely heard a thing she said until I finished making an Asian winter slaw, staining the pristine pages with miso and rice vinegar. As we caught up on the year we had spent in different cities, I didn’t even make it to the table – I just ate the entire slaw out of the bowl sitting on the kitchen counter. Luckily, I have an open kitchen. Luckily, she had already eaten. Lucikly, there was no need to share.

Miso brocco-slaw

The original recipe calls for ginger, but I left it out because it molds too easily and I rarely have it in my fridge (when I remember, I do freeze it). I adjusted the proportions and added soy sauce and sesame oil. The recipe works equally well with cabbage.

Enough for 2, if you’re willing to share.

- 2 T rice vinegar

- 1 T white miso

- 3 T vegetable oil

- 2 t soy sauce

- 1 t sesame oil

- 1 16-ounce bag broccoli slaw

- small handful cilantro, chopped (~1/4 C)

- sesame seeds

Make dressing. Whisk together vinegar, miso, oils, and soy sauce.

Make salad. Put slaw and cilantro in a bowl. Toss with dressing. Sprinkle with sesame seeds.

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yank the covers off

Summer came early this year. And Winter left late.

One morning, the sun burst into my room at 6 am. No warning. No hiding behind a few lazy clouds. No snooze button. No climbing back under the sheets. This was a yank-the-covers-off, dive-into-the-cold-pool hello! Goodbye, five-plus months of Winter. Goodbye, snow storms that shut down the airports. Goodbye, two straight weeks of rain. And then, hello, tornado. Hello, full-blown hazy hot humid Summer.

And I’m excited to be here. In Summer.

But I missed Spring. I’m the kind of girl who likes to crawl back under the covers for just a few more minutes of sleep. So, a few weeks ago, when it should have been spring, I was invited to a friend’s for dinner and I made the kind of salad that celebrated the season even if the weather wasn’t cooperating. A verdant salad just waiting for the colorful blossoms of summer to peek out.

Well, Summer, on your first official day, here I am. Armed with flip-flops. Armed with picnic blankets for long lazy days. Armed with a nylon bag in my purse in case I snag some corn ears, heirloom tomatoes, or pea shoots at a farmers market on my way home from work. Hello! I’m looking forward to some good times with you.

Green green salad

The genesis of this salad is an herb salad that I adapted to be entirely green. It’s an assortment of different leaves and herbs, cucumbers, jicama or apple, and avocado. I love using pea shoots when I can find them and you might remember seeing them here before. If your pea shoots are really young, you can just chop them up and throw them in the mix. If the stems are a bit tougher, I recommend tearing off the leaves, tendrils, and blossoms for the salad and then chopping and sautéing the remaining tougher stems with some garlic. The dressing is a basic lemon-olive oil mix with a bit of cayenne pepper for a kick.

For the salad:

If you’re going to use jicama, cut it first into small cubes or matchsticks and toss with some lime juice, salt, and cilantro. Let marinate while you’re preparing the rest of the salad.

Into a bowl, throw  your favorite greens and herbs. I use a double handful each of arugula, pea shoots, and baby spinach and then a few large pinches of freshly chopped cilantro, mint, and sometimes basil. Lightly dress (see below) and toss the greens and herbs.

Arrange over the greens thinly-sliced cucumber (I use a mandoline to slice baby Persian cucumbers – they’re smaller and sweeter than regular cucumbers), jicama or green apple matchsticks, and avocado. Add extra dressing if necessary and toasted pistachios if desired.

For the dressing: Whisk together lemon juice and olive oil in a 1:1.5 ratio and add salt, pepper, and cayenne to taste.

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613

seeds

One year in elementary school, we had a “Mitzvah Fair.” Sort of like a Science Fair, but fewer experiments.

We had learned in Hebrew class that there were 613 seeds in a pomegranate, supposedly corresponding to the number of mitzvot — commandments or good deeds (depending on the context) — in the Torah. So, I paired up with a friend and we counted the number of seeds. Well, we tried to.  We bought two fruits, trying to make this project as scientific as possible, but weren’t able to count beyond about 400 per pomegranate. And, we did count the ones we ate.

That was the first time that I had ever seen or tasted a pomegranate and to my pre-teen self, the fruit was the epitome of exotic. My friend and I had no idea how to remove the seeds. We cut the fruit in quarters, losing many seeds in the process, and then plucked the remaining seeds out by brute force with our less-than-nimble fingers. Perhaps that’s why we didn’t get close to the expected 613.

Now pomegranates seem fairly common, and the juice is ubiquitous. And, thanks to a tip from my Atlanta family, I now know that the easiest way to remove pomegranate seeds is to carefully slice through the skin, gently pry open the fruit, and submerge it in a bowl of water. The water helps loosen the seeds (called “arils”) and they sink to the bottom while the membrane floats. You can then roll remaining seeds out of the fruit, re-submerging the clustered seeds periodically to help separate them from the membrane.

pomegranate

Our pomegranate experiment less than successful, my friend and I parted ways. Instead, I recorded myself as G-d giving the Ten Commandments to Moses.

Talk about hubris!

I found the room in the house with the best acoustics – the bathroom – and sat in the tub with a “boom box” taping my forced deep voice, enumerating each commandment and explaining it to the best of my nine year old abilities. To this day, I remember saying, “Thou shall not covet thy neighbor’s wife” and explaining, “for she is your neighbor’s and not yours.” Yes, I really said “for” in lieu of “because.”

Pomegranate Chicken

pomegranate chicken

Adapted from Ethel Hofman’s Everyday Cooking for the Jewish Home. I doubled the recipe (and have included that doubling here) and used mostly boneless skinless chicken breasts. Essentially, you poach the chicken in olive oil which keeps the meat moist and the chicken can be easily reheated without fear of drying out. The original recipe calls for making juice from pomegranate seeds, but I take a shortcut, using either pomegranate juice of concentrate (which is just a juice reduction available in many Middle Eastern grocery stores).  Pomegranates are traditionally eaten on Rosh Hashana as a reminder of the commandments that we have kept over the past year, as we pray in synagogue for our merits to be counted. I have made this dish the past two years as part of my family’s Rosh Hashana meal.

Serves 8-10

- 1/3 – 1/2 C olive oil

- 4 T minced garlic

- 2 (3 1/2 to 4-pound) chickens, quartered or 8 boneless skinless chicken breasts or a mix

- 1/2 C pomegranate juice or 1/4 C pomegranate concentrate

- 1/2 C dry white wine (I used Beckett’s Flat 2004 Reserve Chardonnay)

- Juice of 2 lemons (~ 1/4 C)

- 1 T cinnamon

- 1 T sugar

- Salt and pepper

Preheat oven to 375º F.

Bake chicken. Spread chicken pieces in a pan in a single layer. Cover with minced garlic, salt and pepper, and drizzle with olive oil. The recipe calls for 1/4 C oil per whole chicken, but this seemed like a little too much to me, so I cut the oil down a bit; use your judgment — there should be approximately 1-inch of oil in the tightly-packed pan . You could also toss the chicken, oil, and garlic in a ziplock bag and then spread the chicken in the pan. Bake in oven, uncovered, for 45 minutes. Baste every 10 minutes or so with the pan juices. My chicken did not brown at all.

Prepare sauce. Bring to boil pomegranate juice or concentrate, white wine, lemon juice, cinnamon and sugar. Lower heat for 5 minutes. The sauce should reduce to about 3/4.

Finish chicken. Drain excess oil from chicken. Pierce each chicken piece several times and pour sauce over chicken. Continue baking chicken with sauce for 10-15 minutes.

This chicken is great served at room temperature and on salads. If you have a pomegranate, sprinkle some of seeds on as garnish.

spinach and chicken salad with pomegranate dressing

Pomegranate Salad Dressing

pom seeds with lemon

Using virtually the same flavor combination as the pomegranate sauce, I created a salad dressing to complement the chicken that I cut up and threw on a bed of baby spinach.

- 1/2 C pomegranate seeds

- 1/4 C olive oil

- 2 T pomegranate concentrate

- Juice of 1 lemon (~2 T)

- 1 t cinnamon (optional)

- 1 t sugar

- salt and pepper to taste

Mix all ingredients together in a bowl and let the flavors mingle for at least 20 minutes.

Toss liberally over salad greens and sliced pomegranate chicken.

pomegranate dressing

pomegranate

That was the first time that I had ever seen or tasted a pomegranate and the fruit was extraordinarily exotic to me. We had no idea how to remove the seeds and did it by brute force, plucking each seed out with our less-than-nimble fingers, crushing many in the process. Perhaps that’s why we didn’t get close to the expected 613.

Now pomegranates seem fairly common, and the juice is

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composed

At the farmers market yesterday, I picked up some smoked fish – cold smoked and hot smoked wild tuna – from Nantucket Wild Gourmet. I had bought some of their sable and bluefish in the past at Copley and was excited to see them just a few blocks from my home (plus, their products are certified kosher – VHK – and hahal).

Nantucket's hot- and cold-smoked wild tuna

I dove right in to the hot-smoked chunk, cutting it up into slices to try …

hot-smoked tuna, sliced

… when my cat, Prescott Winslow III, hopped onto the counter to grab his own piece, gobbling it quickly on the floor and running to hide because he knew he had been very very naughty. I later found him sitting calmly on my bed as if he had done nothing wrong.

insouciant

My tasting notes: the hot-smoked tuna is a bit dry and, as cliche as it sounds, looks and tastes like chicken. It would benefit from a little dressing (read on…), and the cold-smoked fishes (I’ve tried tuna and sable) retain more oil. PWIII’s tasting notes (based on his fierce meowing and tail wagging): “worth risking life and limb to jump on the counter for … definitely better than the tuna juice ima/maman (PWIII speaks Hebrew and French) sometimes gives me … infinitely better than my regular dry food.”

Salade Composée Niçoise-esque

Still reveling in yesterday’s local bounty, I made a salade composée inspired by a salade niçoise. Using 2 handfuls of pea shoots/tendrils to stand in for the haricots verts, 8-10 red and yellow cherry tomatoes quartered, 2 hard-boiled eggs, chopped, and the hot-smoked wild tuna (2-3 oz), I placed all the ingredients as aftfuly as possible.

art?

Lightly dress with a dijon vinaigrette (this makes double the amount necessary): shake in a jar 1.5 t moutard à l’ancienne (whole grain mustard – you can see the large mustard seeds), 1 T white wine vinegar, 2 T extra virgin olive oil, 2 pinches kosher salt, 1 pinch white pepper. Drizzle over the salad.

dressed

forkful

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getting fresh and staying local

pea shoots

Locavores scare me. So do über-environmentalists. Those people who are obsessed with getting all their food from local farmers, who eschew trucks that bring bottled water from natural sources (Fiji?), and pineapples grown in Costa Rica. Because, let’s face it, despite now living in crunchy crunchy Cantabrigia where people recycle like mad and have compost pails in their kitchens and backyards (I don’t), I like my meat and cheese from France, and regularly carry home or import food from around the world.

I first experienced really local food when my family would pick surplus berries and tomatoes at our friend’s farm in the boonies of Maryland. My mom always made tomato sauce to freeze for the rest of the year. In the summer, we used to stop at roadside stands for corn-on-the-cob.

When I moved to New York after college, I discovered the the Union Square Greenmarket a few blocks from my first “suit job.” I used to wander around during my lunch break, but rarely made a purchase. When I returned to New York after graduate school, I often bought apples the growing number of farm stands at the 76th and Columbus Sunday flea market. And when the weather was good, I used to buy most of my produce from the corner fruit and vegetable guys on the Upper West Side (save for trips to Fairway). This past week visiting NY was not much different as I found some not-so fancy, but all-the-same lovely berries and peaches for my morning breakfast while staying at my friend Meira’s (who was characteristically generous in offering her home while out of town).

fruit at Meira's

Despite my growing dependence on outdoor markets for some produce, I had forgotten that greens don’t always arrive triple-washed in a plastic bag.

And then I moved north. And Cantabrigia is rubbing off on me. If you’re been on this little food journey with me for a while, I’m sure you know that I joined a CSA. Weekly or bi-weekly, I receive vegetables and some fruit and herbs from a nearby farm. Over the past few weeks, I’ve figured out how to prepare chard and hakurei turnips, garlic scape pesto, and no-cook collards. And we can’t forget the kale that started it all.

This summer, as a true Cantabrigian, I’ve been dining on a fair amount of rabbit fare – fresh romaine, red and green leaf lettuce. I don’t bother to put away my large stainless bowl in which I dunk the greens in wash after wash of fresh cold water, gently agitating to remove any clinging grit and soil. I even bought a salad spinner (also stainless) to facilitate my new salad habit.

One of the first things I did upon returning from New York was to hit up my local farmers market and pick up some greens and fill up my stainless  bowl.

It feels good to be home.

Super fresh salad of pea shoots, tomatoes, and corn

farm-fresh ingredients

Inspired by what I found at my local farmers market and some of my sister’s favorite flavors (corn is her favorite salad add-in), this salad tastes incredibly fresh due to the pea shoots. I once had pea shoots in a restaurant and was excited when I saw them with one of the vendors in the market. Pea shoots are also sometimes called pea tendrils; there may be blossoms on the stems that are edible (and lovely). They taste like sugar snap peas in leaf form.The dressing for this salad, like most of my summer staples, is a simple splash of oil, a tiny bit of acid (lemon juice or white wine vinegar) and salt and pepper. Just enough to wet the ingredients without overpowering the natural flavors.

There are no measurements for this salad – it’s sort of come as you go. This is how much I make for a single serving.

Prepare the pea shoots: rinse in cold water and drain. They will last a loosely covered bowl in the fridge for 3-4 days (if you don’t eat them first). Grab 1-2 handfuls of pea shoots per person and tear into good-sized bowl. If you’d like, add a handful of farm-fresh greens, also rinsed, any dirt removed, and torn into the bowl.

Slice a handful of cherry tomatoes (5-8) in half and add to the shoots.

Grill or roast one ear of corn. Cut kernels off of cob into the bowl.

Add a splash of extra virgin olive oil (~1T), a squeeze of lemon or a few drops of white wine vinegar (1-2 t to taste), a pinch or two of kosher salt, and a few grinds of pepper.

Toss and savor the flavors of summer.

pea shoots, tomato, and corn off the cob

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