Salad Days of Summer

Lighter and fresher than any other time of year, there is a plethora of fresh fruits and vegetables to choose from right now.  Our garden is overflowing with nature’s bounty!  For me, a typical summer lunch or dinner consists of marinated and grilled fish, chicken or beef atop a fresh garden salad.  Most of us try to eat healthier in the summer, and what better way than this?  I like to change it up a bit each time by adding various flavors and textures.  Not a salad person?  Neither was Mr. Meat & Potatoes.  It took awhile for him to buy in to the concept, but once he got hooked on what he previously called rabbit food, started requesting a ‘Marcia Salad’ at least twice a week!  When fall arrives though, you can bet that he will surely be craving pot roast and braised short ribs.

Gourmet salads are easy and all about being creative and pairing complimentary flavors.  It’s really that simple.  Start with grilled meat, chicken or fish and your choice of salad greens.  For example, use mixed baby greens, spinach or bibb lettuce with fish, and romaine, frisee or kale with chicken or beef.  Then it’s just a matter of being creative with the other ingredients and the dressing.  It’s also a great way to use up leftovers in the fridge- who knows? You just might come up with a winning combination.  Added bonus: it’s a healthy alternative to hot dogs and hamburgers on the grill.  (Although, a hamburger salad sounds pretty good!)  You can easily transport these salads too- just keep all ingredients in separate containers for traveling and assemble when you arrive at your destination.

Enjoy a gourmet salad with a chilled bottle of wine outside on the deck on one of these warm nights before summer is over.  You’ll be amazed at what you can create and so glad that you did.  If you are at a loss as to where to begin, I have a few suggestions:

Salmon

Julienne carrots

Edamame

Cucumber

Bean sprouts

Packaged Wonton Strips

Sesame seeds

Sesame Ginger dressing

Chicken

Red and or green pepper

Fresh corn kernels

Red onion

Avocado

Black beans

Packaged Tortilla Strips

Salsa Ranch Dressing

Shrimp (optional)

Watermelon

Arugula

Goat Cheese

Blueberries

Pine nuts

Red wine vinegar dressing

Beef

Tomatoes

Roasted potatoes

Red onion

Cucumber

Blue Cheese

Croutons

Blue cheese vinaigrette

Pork

Sliced peaches – try grilling them!

Candied walnuts

Dried cherries

Goat cheese

Cornbread croutons

Peach Chipotle Dressing:  2 T peach preserves mixed with 1 T chipotle sauce and whisk in enough cider vinegar to reach desired consistency.  Season with salt and pepper

No Time to Cook? Let the Crock Pot Do it for You!

Having spent most of the month of July healing from oral surgery, I had the perfect excuse to slack off when it came to preparing meals.  Soups, smoothies and milkshakes became by best friends, and Jenna McCarthy, who not only provided me with reassurance that all would be fine in the end, but a very funny and entertaining book to read while I was recovering.  I could relate to everything she wrote about in If It Was Easy, They'd Call the Whole Damn Thing a Honeymoon http://www.jennamccarthy.com/books.php (because it was all true) so much so, that I found myself laughing out loud.  (oh, and yeah, that would be me, in the vintage apron and heels ;) Thank you, Jenna, for the advice and the bedside company.  Now it's my turn to help you.
You're right, there is at least one woman out there who wakes up each day, eager to show her family how much she cares for them through a new and innovative display of culinary wizardry- Yes, it's ME! Think back to the time before kids, when you loved to cook for friends and spend hours scanning cookbooks for ideas (like I do) for inspiration- it was a fun an creative outlet for you, right??.... Well, I'm telling you it's time to ditch Taco Tuesday, my friend!

Big nod to Denise Egan, a colleague of mine, who told me about her 'go to' meal which is just the thing you need, with all you have going on between your family and busy life.  I guarantee that this crock pot chicken is the absolute best that you will ever taste! Of all the recipes I've posted in this blog, it's hands down the EASIEST!  

Rosemary Lemon Chicken

All you have to do is start with a whole chicken that has been washed and dried.  Rub the outside with olive oil, season with salt and pepper  and whatever herbs and spices you prefer (she uses Italian seasonings) and cook it in the crock pot on low all day.  When you come home in the evening, you will have moist and flavorful chicken that even makes its own gravy.  Yes, it really IS that simple.  I made it the other night with freshly chopped rosemary and lemon and served it with fresh roasted potatoes and string beans from the garden and it was FANTASTIC! Added benefit: use leftovers to make the Tarragon Chicken or Tai Chicken salad I wrote about in my June 2013 post.  Want to be a little more adventurous? Try these variations:

Balsamic Chicken

Balsamic Chicken
1 t. garlic powder
1 t. dried basil
1/2 t. salt
1/2 t. pepper
2 t. dried, minced onion
2 cloves garlic, minced
Chopped parsley

Drizzle seasoned chicken with 1/2 c. balsamic vinegar before cooking.
Kick it up by serving over couscous with crushed peanuts and green peas.

Tandori Chicken
1 t. ground coriander
1 t. ground cumin
1 t. tumeric
1 t. cayenne
1 T. garam masala
1 T. paprika
2 T. minced ginger
1 t. salt
4 cloves minced garlic
2 T. lemon juice

Kick it up by serving with herb roasted potatoes and sauteed Swiss chard with garlic and olive oil. 

Lotsa Pasta

Pasta is satisfying, comforting and something that appeals to (almost) everyone.  Growing up, pasta was a staple in my family and other than my husband, is one of my true loves.  For me, eating pasta is like getting a warm hug on a cold or unnerving day.  There's nothing like home made pasta, but if you cannot make it yourself or buy it fresh, there's so many shapes and varieties to choose from in the supermarket.  The more curved and interesting shapes tend to hold the sauces better than spaghetti, but I guess it's all a matter of preference. 

Pasta with Broccoli Rabe & Sausage

What is better than a pot of home made spaghetti sauce on a lazy Sunday afternoon?  Even my husband, who only knew cold spaghetti and Ragu sauce from a jar in a previous life, has come to absolutely adore and appreciate pasta sauce.  There's something therapeutic about making sauce, listening to Frank Sinatra and enjoying a Sunday afternoon at home.  But since most people cannot dedicate the time, there are many options available for pasta sauce.  Chicken livers are the secret to the Bolognese, shhhh..... The sweetness of the peppers, onion and basil and the salty tang of gorgonzola is the perfect foil to Pasta alla Fantasia.  And who would have thought that anchovy paste with lemon cuts the bitterness of broccoli rabe with sausage?  Mangia!

Pasta with Broccoli Rabe and Sausage

2 anchovy fillets, rinsed, or 1 t. anchovy paste
4 T. olive oil
1 T. lemon juice
4 cloves garlic, minced
1 lb. orechiette pasta
8 oz. hot Italian sausage, casings removed and cut into 1/4' pieces
1/2 t. hot pepper flakes
1 lb. broccoli rabe, trimmed and cut into 1/2" pieces
1 c. chicken broth
1 1/2 T butter
1/2 c. parmesan cheese

Smear anchovies with fork on cutting board until it turns to paste.  Combine with oil, lemon juice and 1 t. garlic in bowl. Set aside.  Bring 4 quarts water to boil in large pot.  Add pasta and 1 T. salt and cook until al dente.  Remove 1 c. cooking water, drain pasta and return to pot.  While pasta cooks, heat 1 T. oil in 12" skillet.  Add sausage and cook until browned.  Drain sausage but leave rendered fat in pan.  Heat skillet and add remaining garlic, pepper flakes and 2 T. oil.  Cook until fragrant and add half broccoli rabe until just wilted, about 1 min.  Add remaining broccoli rabe  and 1/2 t. salt.  Cook until crisp-tender, 2 - 3 min.  Transfer broccoli rabe to colander and set in bowl.  Bring broth and 3/4 c. pasta water to boil in now empty skillet.  Simmer until reduced to 1 c.  Remove from heat and whisk in anchovy mixture and butter.  Add sauce, broccoli rabe and Parmesan cheese.  Toss to combine.  Add remaining pasta water as needed to adjust consistency. 


Bolognese Sauce

1 large onion
3 med. carrots
3 stalks celery
3 cloves garlic
3 1/2 lbs. ground beef, veal and pork mix, browned and drained
3 lg. cans diced tomatoes
1 lg. can tomato puree
2 c. red wine
2 T. salt
1lb. chicken livers
3 T. butter
2 T. sherry

Roughly chop the onion, carrot and celery (otherwise known as the Holy Trinity :) and put into food processor along with the garlic.  Pulse until finely chopped.  Saute in 3 T. olive oil in large pot.  Add meat mixture (can be all beef if desired), tomatoes, wine and salt.  Simmer for two hours.  Meanwhile, saute chicken livers in butter untill cooked through and add sherry.  Pour all into food processor and pulse until there are no chunks and add to sauce.  Continue cooking and season to taste. Pour over pasta of your choice (I prefer campanelle or bow ties).


Spaghetti alla Fantasia

1/4 c. olive oil
4 orange bell peppers, cut into 1/4" strips
1 med. onion, minced
8 to 10 large basil leaves, finely shredded
1/4 t. salt
1/2 t. ground black pepper
1 lb. spaghetti
1/2 lb. crumbled Gorgonzola cheese

Heat oil and add peppers and onion.  Cook over low heat until tender, 7 - 8 minutes.  Add basil, salt and pepper.  Cover and keep warm.  Meanwhile, cook spaghetti in large pot of boiling water until tender but still firm, 8 - 10 min.  Drain well and place pasta in a large, shallow serving bowl.  Add Gorgonzola and toss gently until cheese melts.  Add pepper mixture and toss again.

Isn't that Just Peachy?

Nothing says summer like fresh peaches.  Freshly picked peaches from the local farm stand- not those hard, mealy things you find in the grocery store.  I've recently developed a love affair with the succulent peaches at our local farm stand.  They're so juicy and flavorful, and their color is amazing.  Go out and get them while you can because the season is almost over. 

A friend of mine told me how to freeze fresh peaches:  Cut in half and remove the pit. Squeeze of fresh lemon juice on cut side and place face down on cookie sheet.  Place in freezer until frozen, then remove and place into zip lock baggies.  She does this each year so that she can have peach melba all winter long.  Peach daiquiris wouldn't be bad either ;)

This is the quintessential summer salad- the onion and the arugula and vinegar are are the perfect counterpoint to the sweetness of the fruit.

Peach and Watermelon Salad
2 c cubed peaches
2 c cubed watermelon
1 c chopped arugula
1 T olive oil
1 T red wine vinegar
1/4 c chopped red onion
2 T chopped fresh basil
1 t kosher salt
1 t ground black pepper

Mix all ingredients and toss in large bowl.

Grilled Peaches with Rum 'Barbecue' Sauce
4 Peaches
8 mint leaves
Rum Sauce:
1/4 c dark rum
1/2 stick butter, cut in 1/2" pieces
1/4 c brown sugar
1/4 c heavy cream
1/2 t ground cinnamon
pinch salt

1c vanilla ice cream

Grill peaches until browned on both sides- 2 min. per side, basting with 1/2 rum sauce.  Serve over ice cream with remaining rum sauce and garnish with mint leaves.

Peachy Pork Tenderloin Salad
Grilled pork tenderloin (sliced) over a salad of mixed greens, candied walnuts, dried cherries or cranberries and crumbled goat cheese.  Drizzle with Raspberry Walnut vinaigrette dressing.

Peach Pie
Filling:
7 - 9 peaches, cut in wedges
1 c sugar
1/4 c flour
1 T lemon juice

Streusel Topping:
1/2 c pecans, chopped
1/4 c brown sugar
2 T butter, softened
1 t vanilla

Pour filling into unbaked pie shell. Top with steusel and bake 45 min. at 375 degrees.

Lazy Summer Daze

Ahhhh… there’s nothing like the smell of freshly picked herbs in summertime.  To this day, I am still transported to my grandmother’s kitchen every time I smell a bunch of fresh basil.  You don’t need to be Martha Stewart to transform your meals from good to great- all you need are fresh herbs.  They look, smell and taste great, and are super easy to grow.  Whether you grow them yourself or buy them in the grocery store, rinse and store them in a paper towel upright in a container on your kitchen counter.  The mere aroma of fresh herbs will inspire you to chop them up and sprinkle on a pan of roasted potatoes with parsley, sage, rosemary or thyme, or flavor freshly brewed iced tea with mint like my grandmother did. While some people seem to be dazed and confused this summer because they have too much time on their hands, I am amazed at all the opportunities to enjoy my summer abundance.  Here are a few suggestions:

To Die for Lamb Chops

Marinate lamb chops in olive oil, chopped garlic, chopped rosemary and season with salt and pepper.  Cook over hot grill.

Kicked Up Salsa

Add the following to any jar of prepared salsa: chopped cilantro, chopped garlic, chopped green pepper, juice of 1 lime.

Killer Italian Pesto

In food processor add: 1 c packed basil leaves, 1 c pine nuts, 3 cloves chopped garlic, 1/2 c Parmesan cheese.  Turn on and drizzle 1/2 c olive oil while processing. 

Tarragon Chicken Salad

Boil chicken breasts with quartered onion and celery scraps.  When cool enough to handle, shred into a bowl and add chopped tarragon, diced onion and celery, and mayonnaise.  Season with salt and pepper.  Serve on split croissants.