Category: Salads

Fall Panzanella Salad

Fall Panzanella Salad
The first day of fall felt more like the peak of summer. For a moment I was thinking September must be the new August, but I was relieved to see things will be back to normal in a couple days. I’ve been in a state of wardrobe and eating confusion. Despite the thick humid air and the high temperatures, I’ve been charging ahead with soup and root vegetables. I even bought a pumpkin.

I figured the best way to deal with this crazy weather was to revisit one of my summer staples. With a loaf of seedy multigrain bread, I made a fall panzanella salad with roasted sweet potatoes, brussels sprouts and pomegranate seeds. Since this autumn version didn’t have any juicy tomatoes, I relied on sherry vinaigrette to bring all the different ingredients together.
Fall Panzanella Salad
Fall Panzanella Salad

Serves 4

For salad

1/2 loaf seedy multigrain bread (about 6 ounces), cut into 1/2-inch cubes
3 tablespoons olive oil
1-1/2 teaspoons kosher salt
3/4 teaspoons black pepper
2 large sweet potatoes (about 2 pounds) peeled and diced
1 pound brussels sprouts, trimmed and halved
Seeds of 1 pomegranate
1 handful baby greens
2 tablespoons minced chives

For vinaigrette
2 tablespoons sherry vinegar
1/4 cup olive oil
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat the oven to 400 degrees F. Toss the bread, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer. Bake for 12-15 minutes until toasted and golden brown.

Toss the sweet potatoes and brussels sprouts with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread on 2 sheet pans, and roast for 25 minutes until the sprouts are browned at the edges and the sweet potatoes are tender.

Place the toasted bread, sweet potatoes, brussels sprouts and pomegranate seeds in a large bowl. Stir in the baby greens and chives.

For the vinaigrette, whisk together the vinegar, olive oil garlic, salt and pepper. Toss with the salad.

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Tomato Chickpea Salad

Tomato Chickpea Salad
When I went to the farmers market over the weekend, I thought it would have been pumpkins and gourds all over, but I was thrilled to see tomatoes taking up most of the stands. Summer isn’t over yet, and I will be consuming every last bit of it before I welcome those warming autumn flavors like cinnamon and apples that I swear I love so much—I’m just not ready for them to take over.

I dug deep in the pantry for the last can of garbanzo beans for this tomato chickpea salad. Instead of just mixing everything together as is, I roasted both the tomatoes and chickpeas. While they were in the oven, I made a little quinoa to bulk up the salad. I didn’t even bother with any vinaigrette. The tomatoes broke up a little bit giving those grains and greens a lot of flavor.
Tomato Chickpea Salad

Tomato Chickpea Salad

Serves 2

1-15 ounce can chickpeas
1-1/2 tablespoons olive oil
1/2 teaspoon ground cumin
1-1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 pint cherry tomatoes, halved
1/2 cup uncooked quinoa, rinsed and drained
1 cup water
1/2 teaspoon kosher salt plus more for serving
1/4 teaspoon black pepper plus more for serving
2 scallions, thinly sliced
2 ounces baby arugula

Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.

Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins. In a small bowl, toss the chickpeas with 1/2 tablespoon olive oil, cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer on one of the prepared sheet pans. Bake for 20-25 minutes until crisp and browned, gently shaking the pan about halfway through cooking.

Place the cherry tomatoes in a single layer on the other prepared sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon kosher salt & 1/4 teaspoon black pepper. Roast for 20-25 until they are slightly wrinkled.

In a small saucepan over medium high heat, bring the quinoa and water to a boil. Add the salt & pepper. Cover and simmer for 12-15 minutes until the quinoa is tender and the water has been absorbed. Fluff with a fork and let the quinoa cool to room temperature.

In a large bowl, carefully stir together the chickpeas, tomatoes, quinoa, scallions and arugula. The tomatoes will fall apart a little bit. Season with additional salt & pepper as desired.

Grilled Chipotle Shrimp & Corn Salad

Grilled Chipotle Shrimp & Corn Salad
I don’t understand people who salt their food before even taking the first bite. Give food a chance! It might be seasoned just right and not need anything else. I’m starting to have the same feeling about buttering corn. Why is it automatic that corn gets a pat of butter to melt over the warm kernels? Sweet corn is so tasty right now that it’s buttery on its own without any actual butter.

I bought a few ears of corn at the market yesterday morning. Instead of eating it on the cob, I sliced it right off into this grilled chipotle shrimp & corn salad. Into the bowl went baby greens, black beans, red onions and a diced bell pepper from our garden. Lime vinaigrette, cilantro and cojita cheese finished off the salad. The shrimp was a little spicy, and I loved that kick with all the cool, crisp ingredients.
Grilled Chipotle Shrimp & Corn Salad
Grilled Chipotle Shrimp & Corn Salad
Serves 4

For corn
3 ears corn, shucked
1 teaspoon olive oil

For shrimp
1 chipotle pepper in adobo sauce, roughly chopped
1 tablespoon adobo sauce
1 garlic clove, minced
Juice of 1 lime
1 tablespoon olive oil
1/2 pound shrimp, peeled and deveined

For vinaigrette
Juice of 1 lime
1 tablespoon chopped cilantro
1 garlic clove minced
1/4 teaspoon kosher salt
Pinch black pepper
1/4 cup olive oil

For salad

1 15-ounce can black beans, drained and rinsed
1 red bell pepper, diced
1/4 cup finely diced red onions
3 ounces baby greens
1 handful cilantro, roughly chopped
1/4 cup cojita cheese, crumbled

Preheat a gas or charcoal grill on high heat.

Rub the corn with 1 teaspoon olive oil and grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.

For the shrimp, whisk together the chipotle peppers, adobo sauce, garlic, lime juice and olive oil. Toss the shrimp in the marinade. Thread the shrimp on skewers. (If using wooden skewers, make sure to soak them in water for 30 minutes before using.) Grill until pink, opaque and cooked through, about 1-2 minutes per side.

For the vinaigrette, whisk together the lime juice, cilantro, garlic, salt, pepper and olive oil in a small bowl.

For the salad, in a large bowl, combine the corn, black beans, red peppers, onions, baby greens, cilantro and cheese. Toss in the dressing. Top with shrimp before serving.

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Corn Edamame Succotash

Corn Edamame Succotash
Yesterday at the farmers market I picked out 4 ears of corn and a bunch of scallions. We are coping with a major tomato surplus in our garden, so I am trying to balance it out with other fresh fruit and veggies. Don’t get me wrong—I’m NOT complaining. Having too many tomatoes is an absolute dream. Fingers crossed we can recreate this magical soil mix, so we have the same bounty next summer.

When I was about to pay for everything at the market, the farmer said I should grab 2 more ears of corn, because 4 were the same price as 6. I didn’t read the sign to see the deal. At home I fired up the grill and made corn edamame succotash. The classic version uses lima beans, but I had a partial bag of edamame stashed in my freezer. Plus edamame is way more exciting than lima beans, right?
Corn Edamame Succotash
Corn Edamame Succotash

Serves 4-6

3 ears corn, shucked
1 teaspoon plus 2 tablespoons olive oil
Juice of 1/2 lemon
1 garlic clove, minced
1/2 teaspoon kosher salt plus more for serving
1/4 teaspoon black pepper plus more for serving
1-1/2 cups shelled edamame, cooked
1 pint cherry tomatoes, halved or quartered, if large
2 scallions thinly sliced
2 tablespoons chives

Preheat a gas or charcoal grill on high heat.

Rub the corn with 1 teaspoon olive oil and grill until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.

In a small bowl, whisk together the lemon juice, garlic, salt, pepper and the remaining olive oil.

In a large bowl, combine the corn, edamame, tomatoes, scallions and chives. Stir in the lemon vinaigrette. Taste and add more salt and pepper if necessary.

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