Flavors of the Southwest Recipes
Nothing perks up the palette quite like the flavors of the Southwest. Explore the region’s smoky, spicy flavors with organic Chorizo sausage, plus premium dried beans and classic slaw ingredients to craft this week’s cookout-friendly side dishes. Combined with a plethora of fresh produce ranging from juicy heirloom and Sungold cherry tomatoes to cool-crisp Savoy cabbage, cucumbers and fennel, plus late summer blackberry jam, Pomodoro bread and an Argentinian Chardonnay, this spectacular lineup is sure to do the Southwest proud.
Here are a few recipes ideas for the week:
Southwest-Style Beans
These spicy beans pair wonderfully with your favorite meat or vegetable hot off the grill.
Cabbage-Fennel Slaw with Cilantro
This light, fresh side dish is wonderful served alongside this week’s Southwestern-style beans.
Grilled Potato Salad with Spicy Summer Greens
Accented with mustard vinaigrette and spicy arugula and purslane, this potato salad boasts big, bold flavor.
Spicy Heirloom Tomatoes
Topped with sweet corn and a pinch of cayenne pepper, these juicy tomatoes make a wonderful salad.
Chili-Roasted Carrots
Roasted with chili powder and cumin, then tossed with cilantro and lime juice, these carrots are bursting with zesty flavor.
Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.
Frisée Salad with Figs, Grapes and Blue Cheese
Juicy, crisp and cheesy—this salad has it all.
Ingredients:
½ head frisée, cored and thinly sliced
2 cups mixed summer greens
4-6 fresh figs, washed and halved
1 cup grapes, washed and halved
½ cup crumbled blue cheese
Fresh ground pepper
For vinaigrette:
½ cup olive oil
¼ cup white balsamic vinegar
1-2 tablespoons honey
1 garlic clove, finely minced
Sea salt and fresh ground pepper
Method:
1. In a small bowl, whisk together the ingredients for the vinaigrette until thoroughly combined. Season to taste with salt and pepper; set aside.
2. On a serving tray arrange the frisee and greens and then top with the figs, grapes and crumbled blue cheese. Drizzle with the white-balsamic vinaigrette and season with additional pepper as desired.
Summer Splendor Recipes
It’s now officially summer, which means sun-soaked days, leisurely evenings and produce-filled meals on the patio. Fittingly, this week we’ve captured the taste of early summer, from crisp garden greens and sweet cherry tomatoes to a refreshing pasta salad kissed with lemon-dill vinaigrette and flaky smoked salmon from West Seattle’s Loki Fish Company. Pair these with a fruity Pinot Gris and airy Italian rustica bread, then sit back and enjoy the flavors of the season.
Here are a few recipe ideas for the week:
Pasta Salad with Smoked Salmon & Summer Greens
Tossed with a fresh lemon-dill vinaigrette, this pasta salad exudes the light, refreshing flavors of the season.
Lemon-Dill Vinaigrette
In addition to this week’s pasta salad, this versatile dressing pairs well with roasted baby carrots.
Slow-Roasted Cherry & Pear Tomatoes
Incredibly sweet and juicy, these roasted beauties are excellent atop crostini.
Cauliflower Pesto
This ingenious recipe from The Smitten Kitchen Cookbook boasts big flavor. Try it mixed with your favorite pasta noodles.
Grilled Radicchio with Olive Oil & Sea Salt
Tender with a smoky flavor, these radicchio wedges are wonderful alongside grilled entrées, or chopped and scattered atop bruschetta or pizza!
Blueberry Crisp
A quick and easy dessert using plump, juicy blueberries.
Pasta Salad with Smoked Salmon & Summer Greens
Tossed with a fresh lemon-dill vinaigrette, this pasta salad exudes the light, refreshing flavors of the season.
Ingredients:
1 pound Lagana Foods campanelle pasta
1 package Loki Fish Company smoked salmon, flaked into bite-size pieces
4 cups mixed summer greens, such as Mizuna and baby lettuces
Lemon-dill vinaigrette (see recipe)
2 tablespoons freshly-chopped parsley
2 teaspoons freshly-chopped mint
Olive oil
Sea salt and fresh ground pepper
Method:
1. Over medium-high heat, bring a large pot of generously salted water to a boil. Drop in pasta and cook until al dente, about 7 minutes. Drain and drizzle with a tablespoon of olive to avoid noodles sticking together. Let cool to room temperature, tossing occasionally.
2. Put pasta into a large mixing bowl, tossing with lemon-dill vinaigrette to coat, reserving about 2 tablespoons. Then add smoked salmon and parsley and gently toss.
3. On a large serving platter, arrange greens, then top with pasta salad and drizzle with remaining vinaigrette. Garnish with fresh mint.
