Summer Roasted Vegetable Salad with Smoked Chicken & Blue Cheese
This room temperature salad is both crisp and refreshing, topped with all-natural smoked chicken.
Ingredients:
1 pound mixed summer greens, such as escarole, frisée and Cegolaine baby red butter lettuce, washed
½ pound fingerling potatoes, scrubbed clean and sliced in half
½ Vidalia sweet onion, peeled and sliced into rounds
½ pound Tokyo Market turnips, washed, peeled and quartered
2-3 tablespoons olive oil
Sea salt and fresh ground pepper
2 red radishes, washed and sliced into thin rounds
½ pound smoked chicken, shredded
½ cup Westward blue cheese, crumbled
For dressing:
¾ cup cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, peeled and minced
Fresh ground pepper
Method:
1. Preheat oven to 400°. On a sheet pan, tossed potatoes, turnips and sweet onions with 2-3 tablespoons olive oil, seasoning well with salt and pepper. Roast in oven for 20-25 minutes, until vegetables are tender. Remove from oven and allow to cool to room temperature.
2. Meanwhile, whisk together dressing ingredients in a small bowl.
3. To serve, line salad plates with a bed of summer greens, topping each with a helping of cooled vegetables. Then, top with a helping of smoked chicken and a smattering of sliced radish. Drizzle each salad with desired amount of dressing and crumble blue cheese over top. Grind additional pepper over each as desired.
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Chilled Tomato Soup
Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.
Ingredients:
6 mixed sweet peppers
2½ pounds heirloom tomatoes
1 Walla Walla sweet onion, minced
2 cups chicken stock
½ cup freshly-squeezed orange juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Sea salt and fresh ground pepper
Fresh herbs for garnish, such as chopped parsley, thyme and oregano
Method:
1. Preheat the oven to 400°. Place the peppers and tomatoes on a baking sheet, and roast until they are slightly charred, about 30 minutes.
2. Peel, and core the peppers and tomatoes. Transfer the flesh to the jar of a blender; set aside.
3. In a medium skillet, heat olive oil. Add onion, and cook until translucent, about 5 minutes. Add to the blender, and purée until smooth. Pass the mixture through a food mill fitted with a medium disk into a large bowl. Stir in the stock, orange juice, vinegar, salt, and pepper. Cover, and refrigerate until chilled. Serve garnished with herbs.
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Matera Perline Beans with Green Garlic Scapes & Pea Vines
Also topped with Italian sausage, this hearty dish is still incredibly light and flavorful.
Ingredients:
1½ cups Vero Matera Perline Beans, soaked overnight in a large pot of water, and drained
1 bay leaf
½ pound Skagit River Ranch Italian sausage (optional)
½ pound pea vines, trimmed of any tough ends
4 green garlic scapes, trimmed of ends and thinly sliced
2 tablespoons olive oil
1 tablespoon butter
Parmesan cheese, for grating
Sea salt and fresh ground pepper
Method:
1. Rinse the beans and transfer them to a large saucepan. Add the bay leaf and 3 quarts of water and bring to a boil. Simmer over low heat until nearly tender, about 1½ hours. Season the beans with salt and simmer until they are tender, but still hold their shape, about 45 minutes longer.
2. Meanwhile, if using, cook sausage in a large sauté pan over medium-high heat, breaking up into small pieces. Once cooked through, remove from pan with a slotted spoon and set aside. Add olive oil to the same pan, then add pea vines and green garlic scapes, season with salt and pepper, and briefly sauté, about 1-2 minutes, until vines are tender and scapes are fragrant.
3. Add beans to pan with pea vines and scapes, then add back in Italian sausage and butter, lightly tossing everything together. Season with salt and pepper as needed and topped with fresh-grated cheese.
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Grilled Vegetable Salad
Tossed with a balsamic dressing, this gorgeous salad pairs well with protein hot off the grill.
Ingredients:
1 medium eggplant, cut lengthwise into ¼-inch-thick slices
2 medium zucchini, cut lengthwise into ¼-inch-thick slices
2 small or one medium summer squash, cut lengthwise into ¼-inch-thick slices
1 bunch spring onions, trimmed of root ends
1 bunch asparagus, trimmed
1 red pepper, seeded and cut into quarters lengthwise
¼ cup olive oil
Sea salt and fresh ground pepper
¼ cup fresh basil leaves, cut into a thin chiffonade
¼ cup toasted pine nuts
For the dressing:
½ cup olive oil
3 tablespoons balsamic vinegar
1 garlic clove, minced
Sea salt and fresh ground pepper
Method:
1. Preheat heat a gas or charcoal grill to medium-high heat.
2. Combine all the vegetables in a large bowl and toss with olive oil, seasoning generously with salt and pepper. Carefully lay out all the vegetables on the rack and grill until all are tender and slightly charred, pulling off vegetables as they are done. (Some will cook quicker than others.)
3. Meanwhile, prepare the vinaigrette by whisking all ingredients together in a small bowl. Check for seasoning and add salt and pepper, to taste. Set aside.
4. Remove vegetables from grill; cool slightly. Cut any larger vegetables into 1-inch pieces. Arrange vegetables on a large serving platter and toss gently with the reserved vinaigrette. Garnish with the basil leaves and pine nuts; serve either warm or at room temperature.
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White Bean & Radish Salad
A wonderful use for leftover beans from this week’s main dish.
Ingredients:
1½ cups white beans, such as cannellini or Matera Perline, fully cooked
¼ cup fresh tarragon, chopped
½ cup fresh parsley, chopped
2 shallots, peeled and thinly sliced
4-6 radishes, trimmed of greens and thinly sliced
Juice of 1 large lemon
¼ cup high-quality olive oil
Sea salt
Gruyère cheese bread, sliced
Method:
1. Rinse beans, then toss into a large mixing bowl along with parsley, shallots and radishes.
2. In a small bowl, whisk together lemon juice and olive oil, seasoning well with salt.
3. Toss dressing with salad ingredients. Sprinkle with a little more sea salt. Serve with sliced bread and an extra drizzle of olive oil.
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Grilled Green Onions
Sweet and delicious with green tops, these onions are at their best grilled.
Ingredients:
Whole green onions with tops
1-2 tablespoons olive oil
Salt and pepper to taste
Method:
1. Preheat a gas or charcoal grill to medium heat.
2. Wash and trim any roots from bottom of onions. Then, trim onions to approximately 12 inches in length and slice in half lengthwise, leaving green tops attached.
3. Spray or brush baking sheet with olive oil. Brush onion halves with olive oil and add salt and pepper to taste.
4. Grill the onions until tender and caramelized. If desired, drizzle with balsamic vinegar and sprinkle with fresh herbs before serving.
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Sautéed Pea Vines with Garlic
This incredibly simple recipe from Bon Appetit boasts just the right amount of spice, courtesy of red pepper flakes and garlic.
Ingredients:
1/4 pound pea vines, any thick stems removed and torn into 2-inch pieces
2 tablespoons canola oil
3-4 garlic cloves, peeled and minced
Pinch red pepper flakes
Sea salt
Method:
1. Heat oil in a large wok or skillet over medium-high heat. Add chile flakes and garlic and cook, tossing, until garlic is barely golden, about 30 seconds.
2. Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.
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Poached Duck Eggs over Sautéed Beet & Turnip Greens
This elegant presentation is sure to wow any dinner guest.
Ingredients:
3-4 duck eggs
1 bunch each turnip and beet greens, washed and patted dry
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper
Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.
2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the greens and cook until they are just wilted and tender, 4 to 6 minutes. Season generously with salt and pepper; set aside.
3. To serve, add a serving of the greens to a plate, and then top with a poached egg. Season with salt and pepper, as needed.
Variation: This dish is also excellent served with roasted root vegetables, such as beets, turnips or carrots.
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Artichokes with Parsley & Lemon Pesto
Tossed with a fragrant spring pesto, this side dish pairs wonderfully with this week’s pasta main.
Ingredients:
4 medium artichokes
½ cup Italian parsley
3 cloves garlic
Zest from 1 lemon
1 tablespoon olive oil
1 teaspoon sea salt
Method:
1. Trim the artichokes of their leaves, the choke, and the tough woody exterior of the stem. Rub the cut areas once in a while with the cut side of a lemon to prevent discoloration.
2. When the artichoke is trimmed, cut it into small chunks (¼-inch dice). Pulse parsley, garlic, lemon zest and salt together on in a food processor until just slightly chunky. (Chopping the salt with the other ingredients makes the mixture less sticky.)
3. In a medium skillet, heat about a tablespoon of oil over medium-high heat. Sauté artichoke pieces until they are softened and beginning to brown.
4. Add the pesto, mix thoroughly, and sauté for another minute or two until fragrant. Also wonderful topped with a fresh goat cheese crumbles.
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Smoked Salmon Salad with Shaved Fennel
Tossed with our mustard vinaigrette, this salad beautifully balances tender smoked salmon with shaved fennel.
Ingredients:
4 cups mixed summer greens
6-8 ounces smoked salmon
1 tablespoon French tarragon, finely chopped
F&L mustard vinaigrette
2 bulbs fennel, sliced very thin
1 teaspoon finely grated lemon zest
2 teaspoon fresh squeezed lemon juice
2 teaspoons olive oil
Sea salt and fresh ground pepper
Method:
1. Toss fennel, lemon zest, and lemon juice together in a medium-sized bowl. Season with salt and pepper to taste.
2. In a small bowl, combine the French tarragon with about 1 cup of F&L mustard vinaigrette; whisk to combine and set aside.
3. In a large serving bowl, combine the summer greens with the smoked salmon and then toss with the mustard-tarragon vinaigrette. Top with the fennel-lemon mixture; season to taste to with additional salt and pepper and serve.
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