Recipes Tortellini Salad with Roasted Vegetables

This Tortellini Salad with Roasted Vegetables has been one of my go-to recipes for a long time! I’ve been making it for at least a decade – and it always gets rave reviews from anyone who eats it!

We start out by roasting a mix of cubed eggplant, red and orange bell peppers, red onion and garlic in the oven with olive oil, salt and pepper.   While the vegetables are roasting, cook some tortellini, and also mix up a simple but flavorful dressing made with Dijon mustard, champagne vinegar, extra virgin olive oil and salt and pepper.

Once the vegetables and tortellini are done, mix everything together in a large bowl – ideally while the tortellini is still warm so that the pasta absorbs all of the wonderful juices and flavors from the roasted vegetables as it cools.

Finally toss in some toasted nuts (we used walnuts in our recipe today, but pine nuts are also delicious with this salad) as well as cherry or grape tomatoes plus some fresh basil. Allow the Tortellini Salad with Roasted Vegetables to cool to room temperature before serving – or chill it in the refrigerator until ready to eat. (We do recommend bringing the salad back up to room temperature before serving for the best flavor!)

Right before serving, sprinkle some crumbled feta cheese over the top of this delicious Tortellini Salad with Roasted Vegetables – and enjoy!

INGREDIENTS :
For Roasting Vegetables :

• 1 pound eggplant, peeled and cut into one inch cubes
• 1 large red bell pepper, cut into one inch cubes
• 1 large orange bell pepper, cut into one inch cubes
• ½ pound red onion, cut into one inch cubes
• 2 tablespoons chopped fresh garlic
• 1 teaspoon dry oregano
• 1½ teaspoons sea or kosher salt
• ½ teaspoon crushed pink or black peppercorns
• 1/3 cup extra virgin olive oil

Other Ingredients :

• 1 12-ounce package dry cheese tortellini
• 1 tablespoon Dijon mustard (OK to substitute whole grain if you prefer)
• 1/3 cup champagne vinegar
• 1 teaspoon sea salt
• 1 teaspoon crushed pink or black peppercorns
• 1/3 cup extra virgin olive oil
• ½ cup walnut pieces (pine nuts may also be substituted), optional
• 1 pint mixed cherry, grape or sun glow tomatoes
• ½ cup fresh basil, cut into strips
• 4 ounces feta cheese

INSTRUCTIONS :

1. Preheat oven to 425 degrees F.
2. In a large bowl toss eggplant, red and orange peppers, onion, garlic, oregano, salt, pepper and olive oil.
3. Pour out onto a sheet pan and roast for 15 minutes. Flip vegetables and roast for 15 minutes more.
4. Cook the tortellini according to package directions – but time it so the pasta is ready at the same time the vegetables come out of the oven. Drain pasta well.
5. While vegetables are roasting, make dressing by combining mustard, vinegar, salt and pepper. While whisking, slowly pour in oil to make the vinaigrette. Set aside.
6. Once the vegetables and drained pasta are ready, place in a large bowl with the dressing and gently toss.
7. Toast walnut pieces in a dry pan for about five minutes to brown. Add to large bowl along with fresh tomatoes and basil. Toss again.
8. At this point you can chill the mixture on a flat pan to cool quickly and when ready to serve, place in a bowl and add the feta cheese or if serving warm, sprinkle feta over the top and serve.

Recipes Persimmon Salad with Blood Orange Vinaigrette

I may as well just put it out there: I’m totally and entirely infatuated with persimmons. An affair of the tastebuds, if you will.

We’ve been buying them every chance we get, using them in everything from our Thanksgiving green beans to this amazing winter caprese salad. But I know their abundance is short-lived, so excuse me while I go stuff my face while I still can.

This salad features an incredible blood orange-infused olive oil from Capay Valley Ranches (disclaimer: CVR sent me some oil to try, but wouldn’t be writing this if it didn’t blow me away).

I love that it is grown entirely in California and not imported (Italy’s great and all but… go USA!) Normally I’m not one for flavored or infused olive oils, but this stuff is incredible. It has a candy-like sweetness that tastes almost like orange jelly beans. It’s really perfect for this salad. Or any salad, really.

Sure, you could make substitutions to this salad as the seasons change: blood orange segments would be an obvious choice, or peaches in the summer, or figs in the fall; just something to add that note of freshness and sweetness to the salad.

And if you don’t have or can’t find the blood orange olive oil, use a good extra virgin with a splash of fresh-squeezed blood orange juice instead.

Ingredients:

• 2 tablespoons blood orange-infused olive oil
• 4 teaspoons balsamic vinegar
• salt and pepper, to taste
• 1 (4-5oz) bag mixed greens
• 3 fuyu persimmons, peeled, cored, and sliced
• 1/4 cup crumbled goat cheese
• 2 tablespoons roasted and shelled pistachios

Directions:

1. An a small bowl, whisk together olive oil and vinegar. Season to taste with salt and pepper. Toss dressing with salad greens until evenly coated, and divide among salad bowls. Top with sliced persimmons, crumbled goat cheese, and pistachios.

Recipes Honey-Roasted Carrot and Quinoa Salad

Another day, another unique salad. This one combining some rather unusual ingredients, including honey-roasted carrots, pickled beets, and dill. The beets and carrots make for a delightfully sweet salad. Darn right pretty too, with Trader Joe’s rainbow quinoa blend and some stunning rainbow carrots.

Just keep an eye on the carrots as they are roasting otherwise you’ll end up with a big mess and a ruined cookie sheet. Curses!

I only realized after the fact that we forgot the arugula the second time we made this, so I’m going to go ahead and call it completely optional (since the salad didn’t suffer without it). We liked the addition of the fresh mozzarella, but feta or goat cheese would be other good options.

Completely un-food-related but definitely relevant if you follow this blog, Google Reader is shutting down as of July 1st. If you use Google Reader to follow me or other blogs, be sure you have a replacement lined up.

Over at Purr Design, I wrote a post entitled “Life After Google Reader” that compares two alternatives and will walk you through the process of making the switch. And remember, you can always subscribe to Love & Olive Oil by Email and get new posts emailed directly to you (if you prefer!)

Ingredients:

• 1 cup quinoa, rinsed well in a fine-mesh sieve
• 1/4 cup olive oil plus more for baking sheet
• 2 tablespoons apple cider
• 2 tablespoons honey
• Freshly ground black pepper
• 3 medium carrots (about 1/2 pounds) peeled, thinly sliced on a diagonal
• 1 tablespoon apple cider vinegar
• 2 teaspoons finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 cup pickled beets, cut into matchsticks
• 2 tablespoons coarsely chopped fresh dill
• 1 head butter lettuce, leaves torn, or a few handfuls of fresh arugula
• 4 ounces fresh mozzarella, cut into cubes (optional)

Directions:

1. Preheat oven to 400 degrees F.
2. Cook quinoa according to package directions, until tender. Fluff with a fork and transfer to a large bowl; let cool.
3. Lightly coat a large rimmed baking sheet with oil. Whisk cider and honey in a large bowl to blend; season with salt and pepper. Add carrots and toss to coat. Transfer to prepared baking sheet, spreading into a single layer, and roast until tender, about 15 minutes. Let cool.
4. Whisk vinegar, lemon zest, and lemon juice in a small bowl. Gradually whisk in 1/4 cup oil until blended. Season to taste with salt and pepper.
5. Add beets, dill, carrots, and half of vinaigrette to quinoa mixture and toss to coat. Arrange lettuce among serving bowls, top with quinoa mixture and drizzle with remaining vinaigrette. Top with mozzarella cubes, if desired, and serve.

Recipes Heirloom Tomato and Burrata with Spicy Greens

These next few weeks are pretty much going to be one long, drawn out farewell to summer. My feeble attempt to get these last seasonal recipes posted while the stuff in them is still in season.

More than one recipe has come out of my late-summer gluttony, gorging myself on ripe plums and juicy melons and savory okra in a last ditch effort to thwart fall. I’ll be darned if I let summer pass be by without it being fully (and deliciously) appreciated.

And not least of all that means gorging myself on tomatoes. Because we all know as soon as that first frost hits (which, admittedly, seems like a world away with this unusual September heat and humidity) all that will be left are crisp green tomatoes that someone had the foresight to pluck off the vines before the frost hit. Sure, green tomatoes have their uses, but nothing can compare to a ripe summer tomato.

And so it is with a fond farewell that we bid summer adieu… and I couldn’t think of a better way to do that than with this super simple—and super delicious—salad.

The heirloom tomatoes might be seasonal, but burrata is forever. And I’m not complaining.

I mean, mozzarella is good and all, but burrata is so much more.

If you’ve never had it before, burrata is a ball of freshly made mozzarella with a mixture of mozzarella curd and fresh cream hidden inside.

It’s like the Kinder egg of the cheese world, a seemingly plain ball of mozzarella with an unexpected surprise inside. Creamy, milky, and almost buttery in flavor, it’s this divine combination of flavor and texture that will have your eyes rolling back in your head.

Seriously, you need try it. I’ve been buying balls on a weekly basis and adding it to everything from salads to pasta, bruschetta to fancy flatbread. It’s usually best when it’s fresh, as I feel it tends to lose its unique character and texture when exposed to high heat (so stick to mozzarella for your main pizza cheese… although I wouldn’t object to some fresh burrata scattered on top when it’s done baking.)

We could all use a little more burrata in our lives.

We used a mix of spicy greens for the base of this salad, including arugula, baby radish greens, micro basil and micro sorrel for a bit of color. The spiciness of the greens was a perfect counterpart to the creamy burrata and sweet ripe tomatoes, but you could certainly whatever greens you had available to you.

What else is there to say about this simple salad… drizzled with a thick and sticky balsamic glaze (we like DeLallo’s, but you can also make your own by reducing balsamic vinegar with a bit of brown sugar), and topped off with flake sea salt and freshly ground black pepper.

It’s a miracle I was even able to photograph this salad before diving head first into those wedges of burrata and stuffing my face with as many ripe cherry tomatoes as I possibly could (because that, well, that would not have made for a pretty picture).

Ingredients:

• 5 ounces spicy mixed greens (such as arugula, radish greens, or watercress)
• freshly torn basil or micro basil
• 1 pint heirloom cherry tomatoes, halved
• 1 ball burrata cheese, cut into wedges
• extra virgin olive oil
• balsamic glaze
• sea salt and freshly ground black pepper, to taste

Directions:

1. Toss greens and basil with a splash of olive oil. Arrange on serving plates. Top with halved tomatoes and burrata wedges. Drizzle with more olive oil and balsamic glaze as desired; season to taste with salt and pepper.

Recipes Fregula Sarda Salad with Tart Cherries and Smoked Trout

Taylor has decided that dried tart cherries are his new favorite thing this side of Disney World.

“If you didn’t need these for a recipe,” he told me, “I’d have devoured the entire bag by now.”

To which I replied that we can always buy more, and if it makes him happy, by all means, eat away. (It’s the little things, right?)

And in fact, I’m inclined to agree with him.

I’ve never been a fan of raisins (which have absolutely NO place in cookies), and dried cranberries are often too tanic and overpowering (especially when you accidentally buy the orange-flavored ones, they overtake your entire meal).

Dried tart cherries, however, are miracles. Little wrinkly miracles; pockets of flavor that compliment and enhance without overpowering. And unlike the chewy/leathery/tough texture of other dried fruit, cherries are tender and supple and won’t break your teeth in the process.

Contrast is king in this colorful salad, which pairs bitter and sweet, salty and smoky, bright and crunchy: multiple dimensions of flavor and texture that make it come alive. It might seem like an odd combination of disparate ingredients, but each one becomes a piece in the greater whole and does so with purpose and intention.

We wanted a salad that would satisfy as an entree, and that meant adding some sort of protein to compliment the fresh and fruity flavors.

Not wanting to stick with the same-old-same old (meaning, flaked salmon or canned tuna, mostly like) we stumbled across some smoked trout that looked intriguing. It’s actually very similar in flavor to smoked salmon (not cold smoked/cured salmon like

Lox, but rather the stuff that’s actually smoked until opaque and flaky) and in fact you could easily substitute one for the other here if necessary.

While we originally planned to use pearl couscous, we found a stray bag of Fregula in the back of our cabinet that we had picked up on our trip to DeLallo foods last fall and promptly forgot.

Fregula sarda is a semolina-based pasta, similar to Israeli or pearl couscous that has been toasted until it’s 50 shades of golden brown. I remember being intrigued by the idea of a toasted pasta, and indeed, it carries a subtle toasted flavor not unlike a piece of crisped bread.

It makes me wonder, can other kinds of pasta be toasted too?

This toasty base serves as the foundation for a unique and satisfying salad.

With bright and bitter arugula, crunchy raw fennel, and sweet dried tart cherries, it’s a trifecta of toppings that are perfected even more by the smoky salty fish and the tart and creamy cherry vinaigrette (a dressing which, might I add, would be great to have on hand for last minute salads… so make a double batch if you so choose).

Quick. Healthy. Flavorful. Unique. What more could you want in a meal?

Ingredients:
For Dressing:

• 2 tablespoons white wine or champagne vinegar
• 2 tablespoons dried tart cherries (optional)
• 2 tablespoons sherry vinegar
• 1 shallot, minced
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1/4 teaspoon each salt and freshly ground black pepper
• 1/2 cup olive oil (extra virgin or a combination of extra virgin and light or grapeseed oil for a lighter flavor)

For Salad:

• 16 ounces fregula sarda, cooked according to package directions*
• 1 bulb fennel, cored and very thinly sliced
• 4 ounces baby arugula
• 4 ounces smoked trout, skin removed and flaked
• 1/4 cup dried tart cherries

Directions:

1. Optional: soak 2 tablespoons dried tart cherries in champagne vinegar for at least 6 hours or overnight. Drain and discard cherries (you can use them on the salad if you like, however they are very potent, so taste them first beforehand).
2. Combine cherry-infused or plain champagne vinegar, sherry vinegar, shallot, mustard, honey, salt, and pepper in a blender or food processor; pulse to mix. Slowly drizzle in olive oil, mixing on low speed until emulsified and thickened.
3. Prepare fregula sarda according to package instructions until just al dente. Drain and let cool to room temperature or refrigerate.
4. In a large bowl, combine cooled fregula with arugula and sliced fennel. Toss with dressing until evenly coated. Divide among serving dishes. Top with flaked trout and sprinkle with remaining dried tart cherries. Serve at room temperature.

Recipes Fig, Blue Cheese, and Bacon Salad with Fried Shallots

Well that’s a mouthful.

In more ways than one.

Shortening the ‘name’ of this recipe would be doing a disservice to one of the amazing ingredients it contains. Figs? Majorly important. Bacon? Always. Blue cheese? Yep. And the fried shallots? Anything but an afterthought.

It’s salty and sweet. Fresh and tangy. Soft and crispy. Meaty and fruity. Substantial enough for a meal or special enough to hold its own on the side

While we’ve chosen to use figs this time, this recipe would really work with any fresh fruit. In fact, the first time we made this salad this past winter, we used pears. I’d also imagine plums or blackberries would be suitable substitutions.

Anything to provide a subtle sweetness in contrast to the other flavors and textures in this stunning salad.

Ingredients:
For Dressing:

• 2 tablespoons champagne vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 1/2 tablespoon honey
• 1/4 cup olive oil
• salt and pepper, to taste

For Salad:

• 5 slices bacon
• 1 large shallot, sliced into thin rings
• 6 ounces (1 bag) mixed baby greens
• 8 ounces fresh figs, halved
• 1/4 cup blue cheese crumbles

Directions:

1. For dressing, whisk together vinegar, lemon juice, mustard, and honey in a small bowl. Slowly drizzle in olive oil, whisking constantly to combine. Season to taste with salt and pepper.
2. Cook bacon in a large skillet over medium-high heat until crispy.  Transfer to a paper towel-lined plate and set aside to cool, then crumble into pieces. Add sliced shallots to hot bacon fat and fry until golden brown and crispy, about 1 minute. Take care not to overcook the shallots or they will become bitter. Remove with a slotted spoon and transfer to a paper towel to drain.
3. To assemble salad, toss lettuce with dressing until evenly coated. Divide among serving dishes and top with figs, bacon, shallot, and blue cheese.

Recipes Fennel and Arugula Salad with Candied Orange Peel

The perfect balance of sweet, spicy, and crunchy all in one bowl, this fennel and arugula salad won’t disappoint.

Just in case your salad game is getting a little bit stale, here’s another unique salad recipe to spice up your repertoire, complete with raw fennel, baby arugula, and ribbons of candied orange peel.

You might be thinking, two salads in a row? Did Lindsay bump her head or something?

What can I say, I must be in a salad kind of mood lately.

Of course, the fact that the farmers’ markets are booming doesn’t hurt – all that fresh produce is just too tempting.

This one is obviously completely different (but no less impressive) than the lettuce-less Cumin-spiced Beet Salad I posted two weeks ago (another recipe inspired by my farmers’ market finds).

While this one might be more of a conventional salad (seeing that it starts with a pile of greens and all) it’s by no means boring. Spicy arugula, crunchy raw fennel, and sweet candied orange peel create a trifecta of awesome (and awesome is not a word I often use in the same sentence as salad, so take note).

(And don’t worry, I’ve got plenty of sweet recipes coming soon to break up all this healthy stuff. I’m not dumb, I know why y’all are really here.)

The dressing is fresh and light, made with champagne vinegar, shallot and a bit of honey. After I photographed this I added in some orange zest for a bit of extra orange oomph and to tie the flavors together with the orange peel (I tried using orange juice, but it just doesn’t have the same bright tang as the lemon in this case). Totally optional though, the dressing is stellar without it.

This recipe makes enough dressing for a double batch; any left over can be easily refrigerated in a jar or airtight container for up to 2 weeks.

I’d argue that the candied orange peel is non negotiable here, though you can certainly buy some rather than making your own (I, however, find most store bought to be too thick and chewy. When I make it myself I use this little zester to create super thin, delicate ribbons of peel which are much easier on the teeth).

The touch of sweetness and subtle crunch of the sugar granules are the perfect finishing touch. I mean, let’s face it, without the candied orange this salad wouldn’t be Boring with a capital B.

And if you have leftover, which I doubt you will, this candied orange peel is also great on waffles, homemade yogurt, or custard tarts.

I love raw fennel just as much as I love caramelized, with the hint of licorice and delightful crunch it brings too recipes like these. We used a mandoline to get super thin slices, but if you’re skilled with a knife you can use that too.

Don’t waste the fennel fronds! Tear it into coarse pieces and toss it in with the arugula. The fronds are a much milder licorice flavor than the fennel bulb itself, but add a nice textural contrast and visual interest (I tend to prefer salads with a mix of greens, it makes things more interesting).

I also think this salad would be great with some toasted pistachios, fresh citrus segments, or even a bit of crumbled feta or goat cheese.

For a more substantial meal, serve this on the side of marmalade-roasted chicken breasts or some tender fish en papillote with fennel and herbs.

Ingredients:
For Candied Orange Peel:

• 2 medium organic oranges, washed well
• 1/2 cup granulated sugar, plus more for coating
• 1 tablespoon corn syrup

For Vinaigrette:

• 1/4 cup champagne or white wine vinegar
• 1 tablespoon honey
• 2 teaspoons dijon mustard
• 2 teaspoons lemon juice
• 2 teaspoons finely minced shallot (from 1 small shallot)
• 1 teaspoon finely grated orange zest
• salt and freshly ground black pepper, to taste
• 3 tablespoons extra virgin olive oil
• 3 tablespoons light olive oil or grapeseed oil

For Salad Assembly:

• 1 medium fennel bulb, cored and very thinly sliced (fronds reserved)
• 3 ounces baby arugula, washed well
• coarse flake salt, for finishing

Directions:

1. For candied orange peel, wash and scrub oranges in warm water. Use a ribbon zester to scrape off thin ribbons of peel; alternatively, use a vegetable peeler to peel off thin swaths of peel, then slice into thin strips.
2. Place orange peel in a medium saucepan and cover with filtered water. Bring to a boil, then drain off liquid. Cover peel with fresh water and bring to a boil again. Drain once more.
3. Set saucepan over medium heat; add 1/2 cup filtered water to blanched orange peels, along with sugar and corn syrup. Bring to a simmer, stirring occasionally just until sugar dissolves. Once the mixture comes to a boil, reduce heat to low and let simmer for 45 minutes to 1 hour (slightly more if your pieces are larger/thicker), until orange peel is tender and starting to turn transparent.
4. Using a slotted spoon or fork, remove orange peel from syrup and spread onto a wire rack, letting excess syrup drain off. (Orange syrup can be reserved and use for another purpose – it’s great for sweetening tea or mixing with club soda for a quick refresher!)
5. Once orange peel is cooled and dry, toss with granulated sugar until pieces are fully coated (this will prevent them from sticking together). Store orange peel in an airtight container at room temperature for up to 2 weeks.
6. To prepare vinaigrette, whisk together vinegar, honey, mustard, lemon juice, shallot and orange zest in a bowl or jar. Slowly drizzle in olive oil, whisking vigorously to emulsify the mixture. Once all the olive oil has been incorporated, drizzle in the light oil. Season to taste with salt and pepper. (Dressing can be stored in a jar or airtight container in the refrigerator for up to 2 weeks).
7. To assemble, toss thinly sliced fennel together with arugula. Divide among serving bowls. Coarsely tear fennel fronds over top. Drizzle with vinaigrette and top with candied orange peel.

Recipes Deconstructed Pesto Couscous Salad

It seems Taylor and I are getting pickier as we get older (I joke that it’s glad we found each other in high school because we might not meet each other’s ever-elevating standards today).

But especially when it comes to food. Or maybe it’s just Taylor who seems to be getting pickier, since he used to be the guy who would eat anything. Now he doesn’t like polenta. Or crispy rice. Or beets.

Or pesto.

I’d often whip up a batch of my favorite homemade pesto and toss it with pasta or couscous for a quick weeknight dinner.

Sure, he’d eat it, but more than once he commented that it wasn’t his favorite thing. He liked all the ingredients separately, but for some reason, when mixed and processed together they suddenly became unappetizing.

I don’t quite get it (since I love me some pesto) but it did get me thinking…

Why do you have to mix up the pesto anyway?

And thus we arrive at this, what I am calling ‘deconstructed’ pesto. Basically, it’s got everything you love about pesto, without the mess of having to clean up the food processor (and now that I think about it, maybe washing the food processor is what ultimately turned Taylor off to pesto in the first place).

Served cool or at room temperature, the tiny orbs of pearl couscous are tossed with good quality olive oil, pine nuts, fresh basil (we used micro-basil but thinly sliced basil will work as well), and shaved pecorino cheese. We also added ribbons of zucchini for some extra texture and substance.

And you know what? It really does taste like pesto. When you get one of those perfect bites, your fork piled high with a little bit of everything, it’s just like the pesto you love but with a more variable texture.

There’s nothing lacking, no missing secret ingredient that makes regular pesto different from deconstructed pesto. Other than the fact that you didn’t have to wash the food processor. And I know no one (Taylor especially) will complain about that.

Side note: I’m excited to be an official contributor at FoodFanatic.com, where I’ve signed on as the resident olive oil expert (I mean, it only seemed natural.) This delightful salad is the first of many olive oil recipes I’ll be sharing there in the coming months.

Ingredients

• 1/4 cup Extra Virgin Olive Oil, Divided
• 2 cups Couscous, Israeli or pearl
• Sea Salt and Freshly Ground Black Pepper, To taste
• 2 cloves Garlic, Large, finely minced
• 1 medium Zucchini Squash, Peeled and ribboned
• 1/4 cup Fresh Basil Leaves, Thinly sliced
• 1/4 cup Pine Nuts, Lightly toasted
• 2 ounces Pecorino Romano Cheese, Shaved
• Micro Basil, Optional, for garnish

Directions

1. Heat 1 tablespoon olive oil in a saucepan set over medium-high heat until shimmering. Add dry couscous and a hearty pinch of salt and pepper and cook, stirring occasionally, until lightly toasted, about 3 to 4 minutes.
2. Meanwhile, heat 2 1/4 cups of water in the microwave until very hot or barely boiling (about 90 seconds at high power should do it). When couscous is toasted, stir in hot water (careful, as it will steam and sputter). Cover, reduce heat to medium-low, and simmer for 8 to 10 minutes or until water is absorbed and couscous is al dente. Transfer to a bowl and let cool.
3. When couscous is cool, toss with remaining 3 tablespoons olive oil, zucchini ribbons, sliced basil, and pine nuts. Season generously to taste with salt and pepper. Divide among serving bowls and top with shaved Pecorino and micro basil (if desired).

Recipes Chopped Romaine Salad with Blue Cheese

Is it just me, or did this summer go by way too fast? I mean, technically summer lasts for another month, although I know many see Labor Day as the official end to summer. That or back to school (which around here seems to be August 1st… seriously? What is that nonsense?)

Either way, there is still time to enjoy fresh summer produce while you can.

What better way to send off the season than with a big ol’ salad full of all its wonderful flavors: juicy cherry tomatoes, sweet late-summer corn, charred to perfection, tossed with chunky blue cheese dressing and topped with delightfully crunchy homemade croutons.

When it comes to toppings, the best salads are an exercise in contrast: tender and crunchy, salty and sweet. The best salads should have all four, and this one does. 

Sweet, tender corn and ripe cherry tomatoes, crunchy croutons seasoned generously with garlic salt, tangy blue cheese dressing and crisp romaine lettuce. It’s simple and unfussy, but oh-so-flavorful.

You may not think that corn belongs on a salad, because frankly, it’s not all that common. But surprisingly, the corn gives the salad a fresh pop of summer flavor and a surprising sweetness. 

Charring the corn brings a robust smokiness that can only be achieved in the great outdoors (or indoors with the aid of a kitchen torch, lol). You definitely want fresh summer corn for this recipe, the sweeter the better; the frozen stuff just doesn’t compare.

You can grill your corn, rotating on the cob until there is an even char over the surface of the kernels. If you don’t have a grill or don’t feel like firing it up, simply cut the kernels off of the cob, toss them with a bit of olive oil, and then broil until tender. 

You might get some char depending on your broiler, but I like to take a creme brûlée torch to the corn at the end to really give it that speckled, blackened look.

Homemade croutons are Taylor’s specialty. It’s a great way to use up stale bread, though his are so good we often find ourselves buying bread specifically for the purpose of making them. You’ll want a bread that’s lighter than a sourdough, but denser than regular sandwich bread. 

It should have a noticeable crust, but not one that’s so tough that you have to really tear into it. Italian or French breads are probably your best bet. 

Our favorite crouton bread is an Italian-style bread called Pane Bello from Whole Foods. Buy it unsliced and cut it yourself into nice thick pieces.

Not all blue cheese dressings are created equal. Some are thin and watery. Some are just plain funky. Some barely taste like blue cheese at all. But Marie’s® Chunky Blue Cheese Dressing is gloriously thick. Thick and chunky. It’s got a robust blue cheese flavor, tangy without being sour.

The thickness means this is not a dressing for drizzling; rather, use a big bowl and a pair of tongs to toss the lettuce and a few spoonfuls of dressing together until the lettuce is evenly coated, ensuring that each and every bite you take will be equally flavorful. No pockets of naked lettuce here!

While it’s not unusual for us to devour a salad like this as a main course, this recipe would be perfect served alongside a grilled chicken breast or steak, or even as a cookout side dish with hot dogs or burgers.

If making ahead of time, I recommend keeping all the components separate, waiting until the very last minute to chop the lettuce and toss it with the dressing; this will keep the lettuce fresh and crispy.

Ingredients:

For Croutons:

• 2 slices Italian bread, cut into 3/4-inch cubes
• 2 tablespoons olive oil
• Italian herb seasoning
• garlic salt
• freshly ground black pepper

For Salad:

• 2 ears fresh corn (about 1 cup of kernels)
• 2 teaspoons olive oil
• salt and freshly ground black pepper, to taste
• 2 hearts of romaine lettuce, chopped
• 1/3 cup Marie’s Chunky Blue Cheese Dressing
• 1 cup cherry tomatoes, halved or quartered if large

Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil; lightly oil foil.
2. Toss bread cubes with olive oil, plus a few dashes of Italian seasoning, garlic salt and pepper to taste. Spread in a single layer on baking sheet. Bake until crisp and golden brown, stirring once half-way through the cooking time, about 10 minutes total. Remove from oven and let cool.
3. Turn on oven broiler to high or preheat a grill. If you are using a grill, brush corn with olive oil and grill on the cob until charred in spots; let cool slightly, then cut off kernels. If using the broiler, cut kernels off the cob, toss with olive oil and spread in a single layer on a lightly oiled baking sheet. Broil for about 3 minutes or until sizzling. If you want charred spots using this cooking method you can always torch the corn with a creme brûlée torch. Season to taste with salt and pepper.
4. Wash and spin lettuce and transfer to a large bowl. Toss with chunky blue cheese dressing until evenly coated. Divide among serving bowls. Top with grilled corn, cherry tomatoes, homemade croutons and serve.

Recipes Chicken Caesar Salad Pitas

Everyone loves a good chicken Caesar salad, but now you can enjoy it in a handy-dandy pita package (no fork necessary!) It’s a perfect make-ahead lunch or an easy weeknight dinner that the whole family will love!

Flavorful yogurt-marinated grilled chicken breasts packed into a soft pita pocket along with romaine lettuce, cherry tomatoes, and a homemade yogurt-based Caesar salad dressing that you’ll simply adore.

So, what’s for dinner? It’s a common question around here. We plan our menus once a week, and sometimes putting together 7 days worth of breakfasts, lunches and dinners can be an extremely trying task.

We find ourselves returning to a few basic staples each week, until we get tired of that staple, then we’re left with a gaping void in our meal plan and sometimes wind up eating boxed mac and cheese for dinner (I fully admit it).

But your (and our) new favorite dinnertime staple is here to save you from boxed pasta purgatory: it’s perhaps the perfect meal, complete and satisfying, with flavorful grilled chicken tucked inside a warm pita pocket along with romaine lettuce, cherry tomatoes, and a homemade Caesar dressing.

Ok, so it’s not technically a true Caesar (there are no anchovies, for one, and we used Greek yogurt as our base) but the flavors are delightful and more than a little Caesar-ish: just in a slightly healthier, easier, and less fishy form.

This same dressing does double duty as a marinade as well, infusing the chicken breasts with moisture and flavor before grilling. Talk about a time-saving trick!

The chicken is best when left to marinate for at least 3 hours, but feel free to let it go overnight if that’s easier for you.

Cutting the breasts into easy-to-manage strips (you can also use chicken tenders) lets the flavors absorb more fully, and expedites the cooking process.

We cooked our chicken on the grill (gotta love that charcoal flavor!) but this recipe works just as well inside with a grill pan or nonstick skillet.

For this recipe we picked up pretty much everything we needed at our neighborhood ALDI, including fresh chicken breasts, romaine lettuce, juicy cherry tomatoes and thick, creamy nonfat greek yogurt.

In all honesty, I wasn’t really a regular ALDI shopper before. I’d been a few times, found a few delicious deals, but stuck to my usual store routine most of the time.

I know I definitely hadn’t been there since the store was remodeled (ALDI has been completely remodeling many of its stores nationwide.)

But when I walked in this time… well, I was really blown away.

The beauty of ALDI is not having to run around town to find the best quality and best priced ingredients, which, for one, is a huge time-saver (and I’m the type of person who will drive 20 minutes for the superior product and/or to save a few bucks).

The brands might not be ones you recognize (most of the products are private label which is one way ALDI can offer such competitive prices) but the quality is nothing short of what I’d expect from name brands, at a fraction of the cost (talk about #winning).

ALDI is really an unexpected treasure trove of natural and organic foods, so if you haven’t been yet, or haven’t been lately, it’s definitely worth the trip.

The newest products available at ALDI expand their already large selection of fresh, healthy, and organic product offerings, like the Never Any! line of meats which are raised free from antibiotics, added hormones, steroids and animal byproducts.

The L’oven Fresh White Pita Bread at ALDI is one of the better packaged pita brands we’ve tried (and we’re very picky about our pita!) But even the best packaged pita bread can be dry and hard to open, luckily the solution to bring it back to life is simple.

Wrap the pita bread in damp paper towels and place on a plate, then cover tightly with plastic wrap. Microwave for 30 to 45 seconds to ‘steam’ the pita, warming it and softening it at the same time.

So, there you have it.

A delicious answer to the pesky “what’s for dinner” question…

At least for tonight.

Ingredients:

• 1 1/2 cups Friendly Farms Plain Greek Yogurt
• 5 garlic cloves, finely minced
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon dijon mustard
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 2 large boneless skinless Never Any! ABF B/S Chicken Breasts (about 1.25 pounds)
• 2 tablespoons grated parmesan cheese
• 2 hearts of romaine, cut into 1/2-inch ribbons
• 4 L’oven Fresh White Pita Breads
• 4 ounces cherry tomatoes, quartered

Directions:

1. In a bowl, combine yogurt, garlic, lemon juice, mustard, salt and pepper and whisk until smooth. Spoon about 1/2 cup into a gallon-sized zip-top bag. This will serve as your chicken marinade. To the rest, stir in parmesan cheese (this will be your dressing). Cover and refrigerate dressing until ready to use.
2. Slice chicken breast diagonally into long, 3/4-inch wide strips. Place cut chicken into plastic bag with marinade. Seal, then smush around until chicken is evenly coated. Refrigerate for at least 3 hours or overnight; take chicken out of refrigerator about 30 minutes before you plan to cook it.
3. Preheat a grill to high, or a grill pan or skillet set over medium-high heat. Lightly oil grill or skillet.
4. Remove chicken from bag, scraping off excess marinade. Cook, flipping only once, until both sides are browned and internal temperature (measured using a digital thermometer inserted in the thickest part of the piece) reads 165 degrees F. Cook time will vary depending on the cooking method used. When done, remove from heat and let cool slightly, then coarsely cut into bite-sized pieces.
5. Wash and dry romaine, then cut crosswise into 1/2-inch wide ribbons. Place in a bowl along with 1/2 cup of reserved yogurt dressing. Toss until evenly coated.
6. To warm pita, wrap in a single layer of damp paper towels and place on a microwave-safe plate. Stretch a layer of plastic wrap tightly over top. Microwave for 30 to 45 seconds or until pita is heated through. Carefully remove plastic wrap (it will release hot steam). Slice each pita in half and gently pry open the pocket.
7. Spread a spoonful of yogurt dressing on the bottom of each pita. Stuff with lettuce and tomatoes and top with grilled chicken. Enjoy immediately.

Recipes Blueberry Caprese Salad

Because we have blueberries coming out of our ears right now.

Because we’ve pretty much been eating caprese non-stop since the first tomatoes showed up at the market, and the blueberries seemed like a logical addition (I mean, we’ve done a peach caprese before, and if that worked so well, why not other fruit too?)

Because this blog is seriously lacking in the red-white-and-blue food department (said blueberry surplus has the blue food covered, for sure, but that’s the extent of it).

Just ignore the green, or uh, pretend it’s the grass behind the flag?

Because sometimes these spontaneous non-recipe recipes are better than the recipes we slave over for weeks. There’s something to be said for spontaneity, for sure.

We served this salad with some lightly toasted crusty bread and ate it bruschetta-style, but you can also just grab a fork and dig right in.

Either way, this was too good  of a (non)recipe not to share.

Especially considering the timeliness of it in the midst of peak blueberry season and just in time for your 4th of July celebration.

Ingredients:

• 12 ounces cherry tomatoes, halved or quartered if large
• 6 ounces (1 cup) fresh blueberries
• 8 ounces mozzarella balls (ciliegine or bocconcini), halved or cut into bite-sized pieces
• 1/4 cup fresh basil leaves, torn if large
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• sea salt and freshly ground black pepper, to taste

Directions:

1. Combine tomatoes, blueberries, and mozzarella balls in a bowl. Toss with basil leaves, olive oil, and balsamic vinegar. Season to taste with salt and pepper. (Can be made a few hours ahead of time, just cover and refrigerate until ready to serve.)

Recipes Black Rice Salad with Mango and Peanuts

Why, I do declare, this is the prettiest dinner we’ve made all year.

But unlike other superficial dishes whose beauty is disappointing, this one actually tasted as good as it looked.

Better even.

I think I might start using black rice in everything from now on, if only to gaze lovingly at the deep purple grains that contrast so beautifully with their surroundings. It’s mild and nutty, not unlike brown rice in terms of flavor, texture, and nutritional value. But ten times as pretty.

Also called forbidden rice or purple rice, you can find black rice at asian markets and specialty food stores. We got ours in the bulk bin section of Whole Foods. You can also get it online.

After being tossed with a tart dressing of orange and lime juice and soy sauce, the rice intermingles with chunks of juicy mango and orange segments (we used pink-fleshed Cara Cara oranges, blood oranges would be stunning as well), along with red onion, green onion, fresh cilantro, and a sprinkling of crunchy peanut. With flavors as bright as the colors, one bite will have you singing its praises and dying to make it again.

Did I mention it’s quick and healthy to boot? Seriously, I can’t remember the last time a recipe fit all the criteria (quick, healthy, pretty, delicious) for the perfect recipe so well.

Ingredients:

• 2 oranges
• 1/4 cup fresh lime juice
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 2 cups black forbidden rice
• Kosher salt
• 2 mangoes, peeled, pitted, cut into 1/2″ dice
• 1 cup fresh cilantro leaves
• 1 cup finely chopped red onion (about 1/2 large onion)
• 1/2 cup unsalted, dry-roasted peanuts
• 6 scallions, thinly sliced
• 2 jalapeños, seeded, minced

Directions:

1. Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
2. Add 1/4 cup lime juice, oil, and soy sauce to bowl with orange juice; whisk to blend. Set dressing aside.
3. Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
4. Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.

Recipes Beef Taco Salad with Homemade Tortilla Bowls

I honestly can’t tell you the last time I had taco salad.

Oh wait, yes I can… two weeks ago. When we made these.

But before that I mean. Taco salad was always this oddly unappealing concept, something my mom would order when we’d go out to eat, that I’d side-eye skeptically as I plowed down my greasy cheese enchiladas.

Because when you’re craving Mexican food, salad is usually the last thing to come to mind.

Maybe I’m maturing in my tastes because these days, I can definitely see the appeal. I thought it might just be a grown-up thing, this Americanized dish we call taco salad, but then I realized, you can eat the entire bowl. I mean, c’mon. What kid wouldn’t enjoy that? (And actually, now, maybe I do remember slyly cracking bits off my mom’s bowl, taking care to avoid the lettuce at all costs).

This recipe comes from The Best Mexican Recipes, the newest release from the Editors at America’s Test Kitchen. Their Complete Cooking for Two is still one of our favorite cookbooks to date, and so we were confident this book of Mexican recipes would not disappoint.

There are a number of very authentic-sounding recipes in the book, which I appreciate, but it does mean that they are often time consuming and complex, which was surprising to us for an ATK cookbook (like the Swiss chard burritos we tried. I’m all for a complicated meal if it is worth it in the end, but alas, these were not.)

This beef taco salad is a different story, and it’s a stellar example of the kind of delicious, impeccably flavored food I expect from ATK. It’s simple AND flavorful. Even after making your own tortilla bowls, you’ll be sitting down to eat in about 30 minutes.

It may very well change your impression of taco salad forever.

Taylor still talks about this taco meat like it was yesterday (and this from the guy who can’t even remember what we actually ate yesterday). When a recipe resonates with Taylor, for whatever reason (and I can never predict exactly what recipes will stick) I know I’ll be hearing the echoes for years. This is one of those recipes.

Actually, I think Taylor liked this recipe way more than our own go-to taco meat, which is not as saucy and has a different flavor profile altogether.

“It’s like Hamburger Helper, only not.” (While I can’t see how that’d be a good thing, he is insistent that it is.)

While I’m not a huge fan of drippy tacos, for a taco salad, though, the sauciness of the meat serves as both topping AND dressing and makes complete sense.

It’s surprisingly easy to make your own baked tortilla bowls. You can either drape the tortillas over an up-turned soup bowl (be sure the bowl is oven-safe!) or you can use a small 6-inch cake pan and nest the tortilla inside of that. If your tortillas fall in on themselves, put a lightly crumpled foil ball in the center to help hold the shape.

Looking at these photos now I’m kicking myself, because I know I had two perfectly ripe avocados sitting on the counter, just waiting to be adorn for these homey-looking taco salads. Alas, all you get is a dollop of sour cream and a pile of shredded cheese. Avocado is totally optional, of course, but I think it’d be a fabulous addition.

Ingredients:
Tortilla Bowls:

• 4 10-inch flour tortillas
• vegetable oil spray

Taco Meat:

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 tablespoons chili powder
• 3 garlic cloves, minced
• 1 pound lean ground beef
• 1 (8-ounce) can tomato sauce
• 1/2 cup chicken broth
• 2 teaspoons cider vinegar
• 1 teaspoon packed light brown sugar
• salt and pepper

Salad:

• 2 romaine lettuce hearts, shredded
• 1 (15-ounce) can black beans, drained and rinsed
• 8 ounces cherry tomatoes, quartered
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1/2 cup shredded Mexican cheese blend
• salt and pepper
• avocado, for topping (optional)
• sour cream or Mexican crema, for topping (optional)

Directions:

1. To make homemade taco shells, adjust oven racks to upper-middle and lower-middle positions; preheat oven to 425 degrees F. Arrange 4 oven-safe soup bowls, flattened foil balls, or 6-inch cake pans on two rimmed baking sheets.
2. Warm tortillas slightly until pliable. Spray both sides with cooking spray, then drape over soup bowls or nest inside cake pans. Bake until crisp, 10 to 15 minutes, rotating sheets half way through baking. Let cool completely before moving.
3. Heat oil in a nonstick skillet set over medium-high heat. Add onion and cook until softened, about 5 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds. Add ground beef and cook, breaking up meat with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes. Stir in tomato sauce, broth, vinegar, and sugar and simmer until slightly thickened, about 5 minutes; mixture will be saucy. Remove from heat and season with salt and pepper.
4. Combine lettuce, beans, tomatoes, scallions, and 2 tablespoons cilantro in a large bowl; toss with lime juice and season with salt and pepper to taste. Place tortilla bowls on serving plates. Divide salad among bowls. Top with taco meat and sprinkle with cheese and remaining cilantro. Garnish with sour cream and avocado, if desired.