Summer Salad Full of Fruits

Now that the weather seems to be cooperating and we have returned to summer, it's time to reset our menus back to regularly scheduled programming of offering foods of the season again.

Batter up: Fruits and Vegetables.  How many times have you heard your mom say "eat your fruits and veggies"? As we have all come to learn, moms know best.  These two food groups are the real powerhouses of the food chain, packing all the nutrients, vitamins and minerals you could ever want.  So it made perfect sense that I would combine both in a summer salad to take full advantage of all those heathy benefits.  

I think it's pretty evident by now that my salads contain the not so obvious ingredients.  Thus today's combo should not come as a surprise.  No lettuce and tomatoes pairing here.  Call me odd, that's ok.  I am, but in a good way.

I have an intense fondness of combining textures and flavors.  Sweet and savory.  Soft and crunchy. The fruits and vegetables of summer hit all the right notes,  checking those objectives off my list with the extra bonus of adding freshness and interesting flavor profile

My thoughts on this salad were how many seasonal stunners of the moment I could put together in one dish. Corn, blueberries, nectarines, arugula.

Not much more to this story, other than flavor, flavor, flavor.

Summer's bounty of the moment.

Ingredients                                               Dressing

1 bunch arugula  (6-7 c)                                                       2/3 nectarine
3 nectarines (1 for the dressing)                                          1/4 c scallion, rough slice
1/3 c blueberries                                                                  1/2 T balsamic vinegar
1 ear of corn, grilled                                                             4 T olive oil
1/3 c blue cheese                                                                 1/2 t course sea salt
1/4 c red onion, thinly sliced                                                1/4 t cracked black pepper

Instructions

Wash the arugula well.  It tends to have a ton of sand, so soak it in cold water in a strainer and lift it out of the water so the sand stays on the bottom.  You may need to do this several times. Dry and arrange in a large platter.

Oil, salt and pepper the corn, then grill it.  I like using a cast iron grill pan but use whatever is most readily available.

While the corn is grilling. Slice the onions and nectarines.

Once the corn is done, you can begin assembling the salad, layering all the different ingredients atop the arugula in a pleasing manner.  I cut some of the kernels off of one side of the cob, then cut the cob in half and place onto the salad.

For the dressing, blend the nectarine, scallion, salt and pepper into a paste. Add the vinegar, oil and pulse until blended. It will be a thick dressing.

You can serve the dressing on the side or drizzle on top.

The flavors of this summer salad creates little flavor bombs in each bite.  The arugula provides a peppery note perfectly juxtaposed to the sweetness of the nectarine and blueberries.  The red onion has a spicy bite that stands up to the crunchy, savory kernels of corn. Then the salty, sharpness of the blue cheese is mellowed by the creamy sweetness of the dressing.  This is party in your mouth kind of salad. Perfect to celebrate summer's bounty.  Ideal pairings: hamburgers (with cheese & caramelized onion), grilled pork chops, grilled white flesh fish (ie: Rainbow Trout, Flounder). Summer fun in a bowl. The easiest, and best way to eat your fruits and veggies!

Something from Nothing Asian Style Noodle Soup

I'm sure you are thinking, "hot soup in the summer?"  But as Charles Grodin's character in the movie Midnight Run so famously proclaimed, " What the hell? What the hell?"  I, too, ask the same.  

Global Warming
Climate Change
Mother Nature Screwing Around

Title it however your heart desires, but the weather is playing havoc with my normal summer cooking patterns. One week it's so hot that the act of eating food is almost a chore, let alone preparing it.  The next week is rainy, chilly and desperately screaming out for warm soup to thaw the soul.  Lucky thing for me I had some items that produced the perfect remedy for the fickle temperature swings occurring in my zip code.  Come to think of it, there are plenty of food items that can go from cold to warm food preparations with just a few adjustments.  

If you are still in a time zone that offers true summer weather, God bless, and just push the pause button on this post and save it for a rainy day in your area code.  Or you can make this as directed then let the soup come to room temperature and add a peanut sauce, for a cold noodle dish. Versatility is the name of this game and the items I purchase and keep stocked in my house better know that going in... Otherwise they are OUT.

Embarking on a food adventure to remove the chill from a rainy Monday put the something from nothing mantra to the test.  I started out knowing I wanted to make soup. That usually cures any of my belly aching about the cold. I knew for sure I had:

If you don't have these curly garlic scapes, garlic will do just fine.

• Onions & Shallot (ever in abundance in my house)

• Garlic scapes** (bought them at the farmer's market because they are only in season for about 2 weeks)

• Ginger (because I've been making ginger mint tea to heal myself from sinusitis)

• Rice Noodles (another staple in my pantry)

Thinly slice the garlic scapes. I like the diagonal, as it gives more surface area when sautéing. Also, cut off the end of the garlic scape and toss out, as this part, much like that of an asparagus, can be tough.

I combined a tad of sesame oil and olive oil and salt to soften up the aromatics.

After I diced up, chopped and sliced up the aromatics (onion, shallot, ginger slices and garlic scapes), they all went into a pot to sauté with some sesame and olive oil. Whilst that was happening, I soaked the rice noodles.  

Rice noodles are easy. Just soak in hot water for 5-10 minutes, then add to boiling water or soup.

As with any something from nothing escapade, I continue to think and build on an idea as I go. So while those were doing their thing, I starting rummaging through my fridge. Next set of items found and destined to be added:

• Jalapeño pepper

• Scallions

• Curly Kale

After all those went into the pot with some water, salt and tumeric, I tasted it and felt it needed a bit more flavor.  I decided to grate some of the items already present in the pot.  (Cilantro would be a great addition but I was happy with just the kale.)

Grating can really intensify the flavor, so garlic scapes, ginger and even the onion got the rasping treatment.   Flavor essence enhanced and into the soup.  Then in went the noodles and just like that I had Asian Style Noodle soup.  

As I mentioned, you can certainly enjoy this one hot, as I did.  Any protein could be added to this. Think grilled shrimp, or chicken or steak even.  But if it's not cold where you are and these flavors are calling out your name, add some peanut sauce and enjoy a cold noodle dish.  This hot, steamy pot did more than just shoo the chills away, it soothed my soul.

Something from nothing is just that darn easy.  

**Garlic scapes you ask?  I am drawn to produce that looks different from the usual fair.  So it should come as no shocker that I would grab these curly, wiry thangs.   Garlic scapes are the actual flower bud of the garlic plant.  They are only in season a short while in late June when the bud is removed to encourage the bulbs to thicken up.  Scapes taste just like garlic, but I feel they are a bit milder. 

When It's Hot... Jump into a Lettuce Boat

I don't know where you live but it's a scorcher right about now in NY.   We've been waiting for summer to really arrive and now it's officially a swamp.  Speaking of weather, I've been under it for some time now. So before this heat wave landed upon us (even though it's summer) I made a ginormous batch of soup.  I have been eating it for days. And since it was a ginormous quantity, I figured I would be enjoying it again and again as well as serving it to my hubby and sister.  But with the thermometer outside soaring damn near human body temp, I don't care how much soup I have left over. Frigging 95 degrees screams for something cooler.

I had some ideas. Well, I always have ideas.  Main one.  Use up the egads amount of tomatoes and basil I bought last week.  It's a fact that I am very easily enticed at the farmer's market by produce's beauty.  But in all fairness,  I bought them in anticipation of hosting guests for a Pizza Sunday Party. Those plans were foiled.  Which left me with more tomatoes and basil than two people can comfortably eat unless forced by some game show stunt. Since last week's basil-ed potatoes went over so well, I made another batch of that sauce and quickly got to figuring out the rest.

The abundance. Don't be fooled. That is only half the tomatoes and 1/3 of the basil I STILL HAVE!! (Plus some went into that ginormous soup. And don't forget to look at that beautiful blue bowl by Miller Pottery

I had romaine lettuce.  Perfect as boats to fill with good shit. (The heat made me curse.)
I had zucchini and yellow squash.  
I had hearts of palm and chick peas. Ever present in my pantry.
I had thoughts. (sometimes good; other times, well...)

Zucchini and Yellow Squash cubed.

Even though it was hot out, the zucchini and squash needed to be cooked in my opinion.  Reason: I just really wasn't feeling their raw essence for this dish.  Since it was cleaning day and the house was gleaming, no way was I going to make a mess of the stove.  In the oven went the squashes.  And a few tomatoes whole, too.  I roasted them at 400 degrees until nicely caramelized.

Oiled, salted and peppered for the oven roasting.

Everything else, cut up and ready.  I sliced up some more tomatoes raw.  One, because I had a ton, and two because I'm a fan of duality.  Warm tomatoes, cool tomatoes.

Once the  veggies were out of the oven, the only chore that remained; Assembly.  I don't need to hold your hand for this part, do I?  Take your leaf and stuff it with what you love. A little of this and little of that and drizzle some of that banging basil sauce a top.  (Chop up some leftover chicken, or toss in some tuna. Be creative.)

Assembly line. Fill your boats!

Light but satisfying.  Cool yet with just enough warmth to make it feel like dinner and not a snack.  Crap, I think I yanked this one out from nowhere, and hit it out of the park.  (The heat made me say that part, too.)  Jill and JC loved them. Yeah, I won't be eating soup.  I got me some leftover lettuce boats to my rescue.

When the weather is too hot to think.  Just jump in a boat and bring along whatever's in your kitchen. 

Ba Ba Ba Basil-ed Potato Salad

Summertime and potato salad go together like hamburgers and buns. How many picnics, BBQ's and big family gathering tables don this starchy delight during the season?  It's the 'go-to' hearty salad that everyone expects. Yet, serving mayo in the hot sun might not be the wisest choice. Hell, it might be down right dangerous.  

I'm all about giving guests food they love, but I'm also hooked on introducing new dishes or serving old favorites with a twist.

Best approach. Use what's in season to make your statement. You know what's in glorious abundance now? Basil. Oh, that smell.  That floral, herbal bouquet that makes you want to actually BE a green leaf.  (I had an distant uncle who loved basil so much he used to roll it up and shove it up his nose.  As a kid, this grossed me out big time, but somehow now I'm feeling that nasal basil vibe. Funny how time and perspective can change.)

Uses for basil = a Zillion.  That is an understatement. Try infinite.  Given how many ways you can use it I even thought I would write a post entitled 3 ways to basil up your meal.  But settled on the laser focus of revamping potato salad instead.  

I have been making a version of potato salad like this for a while, and even more so now since JC and I don't eat eggs, thus no mayo.   But here are a few motives for you.

1. It tastes frigging AWESOME.

2. Without the mayo, it's less calories and as a bonus won't spoil in the sun.

3. It's super easy with just a few ingredients.

(Seriously, I don't know why I count the reasons down since I could continue on and on. But three should be enough to convince you.)

I would say that basil is the star in this show with potatoes and garlic nudging their way to leading role status.  I'm not going to yammer on too much longer since we need to just get right to making this jacked up flavor bomb for potatoes.   The smell is going to knock you over.

The star, Basil and the rest of the gang: Potatoes, garlic, sea salt, oil. I used course Bevia Sea Salt from Despaña.

Ingredients

8 c Potatoes (any style/ I like using new or fingerlings)
2 c Basil  
3-4 Garlic cloves. medium
1 t course Sea Salt
1/4 t Whole Peppercorns
1/2 c Olive Oil

Instructions

Cut the potatoes in bite sized pieces. Boil or roast them.  

While those are cooking away, prepare the dressing.  I like using a mortar and pestle for small batches but using a mini blender, processor is best for bigger batches as well as gives you a nice consistency.

For the mortar and pestle: Crush the garlic using coarse sea salt to break it down.  Add the peppercorns.  Add a handful of the fragrant basil leaves and crush them to make a paste.  Then pour in the oil and stir together.  

For the mini blender: Smash the garlic first then add all the ingredients minus the oil.  For this method, use crushed black pepper intead of whole peppercorns.  Pulse until minced. Then add the oil to blend.

Chopped up and packed with basil essence.

A very important note that I often times do not write.  Taste as you go. Although I give ingredient amounts, the basil and garlic you are using may be more or less intense than mine. And when using so few and such fresh ingredients it's all about the flavor. It might need a little more salt or garlic.  Taste, taste, taste.  Once you love it, then pour the mixture over the 'taters while they are still warm.  The warmth helps the flavor absorb into the them. Stand back and let the aroma waft over you.

I once made this dish last minute when friends stopped over.  They were so blown away by the intense bouquet of basil and garlic that they could not believe how simple it was and how few ingredients it had. Use this over anything really.  Here I go again with a list that could go on, but this is a start.

• Grilled Chicken or Meat

• Grilled or Roasted Fish

• PASTA, duh

• Rice

• Roasted Cauliflower, Zucchini or any vegetable

Well, you get the picture.  No cook, no fuss Basil Blasted Sauce.  Use it on everything. Just a warning, because of the raw garlic, brushing your teeth afterwards is a good idea!

Geez, did I forget to add heirloom tomatoes to the list...  Happy Summer (without spoiled mayo!)

Print Ready Recipe

Zucchini Crudo with Shaved Parmigiano & Mint Oil

I have often heard my husband, JuanCarlos, talk about good design and how keeping it simple is one of the hardest to achieve.  It means that the elements need to stand purely on their own merit. Without any flashy accruements. Without any special effects or distractions. Their very essence must to be outstanding.  The same is true with simple food dishes.  The purity of the ingredients must be superb; because without fancy schmancy sauces or tons of other ingredients there truly is no where to hide.  Fresh flavor front and center. This is at the core of Italian cooking.  Few ingredients but fresh as hell, or we'll take you out at the knees.  

This zucchini crudo dish falls squarely in that corner.  Now you know my love/hate affair with zucchini.  It's a great vegetable but let's face it, it can sometimes be boring.  Over the years I have tried to take the ho hum of the zucch and give it some 'zazz.   (Check the various ways I have used them by searching zucchini on the blog.)  Case in point, last year while staying at our friend's country house I was faced with more zucchini.  I conjured up a Zucchini Carpaccio that featured a gutsy citrus punch of flavor.   For now, I want to stick with the Italian theme and  share the recreation of dish I recently had during our last visit to Tuscany.  In last week's posting I mentioned that I made this dish as part our Sunday afternoon meal in the Tuscan Hills of Montesperoli.  As promised, here it is.

Crudo. What a great word, meaning raw. There are many reasons to love crudo.  The first being... no cooking. Next, it's natural and naked.  Which is ideal for the summer.  I would venture to say that during these sultry months many of us prefer our food as well as our friends crudo - raw, natural and naked!  

Food wise, with the heat pounding down, the kitchen is the last place you want to be.  And consumption wise, who wants your food hotter than the weather? Something cool and refreshing is required.  This dish checks off all those boxes. Plus with 4th of July fast approaching, it's the perfect way to elevate that holiday BBQ.

There are four main ingredients that demand the utmost freshness.  Zucchini, Parmigiano Reggiano, fresh mint and lemons.  If any one of these are old and tired, then figure out something else to do with them.  

Italian Zucchini fresh from the garden

Cool, crisp mint and fresh lemons

I'm not listing quantities because this is one of those platters that you make to the size you need.  For 7 people in Italy I used 3 large zucchini.  For the big party a few weeks ago, I used 5-6.  The amount of Parmigiano is up to you.

Instructions

Shave the zucchini lengthwise using a mandolin. You want long strips.  In Italy, Claudia, the villa owner, gave me a hand slicer which worked just fine. Albeit, it got scary as I reached the last part of the zucchini.  Watch your fingers, folks.  You need all of them.  

Shaving zucchini into ribbons of freshness.

Arrange them on a plate by folding them over onto themselves for create a ribbon like effect. Circle your way around the plate, filling it to the middle. Shave shards of good, sharp Parmigiano Reggiano cheese over top. Shave until your heart's content.  

This was the plate I prepared for a recent family gathering. I just love how the zucchini falls over bowing with grace creating a spiral of garden goodness.

I like to create drama so I rolled a few zucchini slices to add to the middle of platter. It just finishes it in a fun way.

dressing

2 c packed fresh mint
2 T lemon juice
2 t lemon zest
1 c Olive oil
salt/pepper to taste

For the dressing, you can either mince up the mint, buzz it in a small processor or use a mortar and pestle to ground the mint.  Course sea salt, pepper, lemon juice and fruity olive oil are all you need.  Whisk together and drizzle over top.  

The zucchini are crisp and mild. The parmigiano adds the salty bite.The mint is fragrant and the lemon juice brightens it all. ( I would say basil would work just as well for this dish.)  Simple ingredients showcasing their best. Now how simple was that.  I think good design can be simple, and simple design can be good when your star ingredients are just that... the stars.