Summer Squash Salad
🌿 🌼 🌿 🌼 🌿
Zucchini and Yellow Crookneck Squash
Burrata, Radish, Lemon, Red Chile, Pistachios, Edible Flowers
Sometimes it’s nice to serve a salad sans lettuce. Here, bountiful and seasonal summer squash step in for the ubiquitous mixed lettuces. Fresh and light, the salad is dressed simply with lemon juice and good olive oil.
Thinly sliced radish adds crunch and peppery notes, while cilantro leaves add the herbal character. A ball of burrata makes the salad fabulous with its mozzarella milky, grassy, floral notes and oozy creamy center. A few edible flowers make this salad even more summery.
Summer Squash Salad with Burrata Recipe
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Creamy Tomato Cucumber Salad
How about a simple dinner that is summery, sustainable, super-easy, and super-tasty? Grilled swordfish with a creamy tomato cucumber salad fits the bill.
Certified sustainable wild-caught swordfish steaks from Whole Foods are excellent. The swordfish is caught in the pristine waters off the eastern shore of Nova Scotia where they work with fourth generation fishermen at a Marine Stewardship Council Certified Fishery. The fish are only caught during peak season, September through November, processed into 5 to 6 oz. portions, then frozen individually.
Place the frozen fish fillets in their packaging in an air-tight baggie. Submerge the baggie in cold water for 30 to 45 minutes. Remove the fish from packaging. Rinse with cold water and pat dry with paper towels.
Let fish come close to room temperature. Coat with olive oil and season with sea salt and black pepper. Cook on the grill over medium-high heat for approximately 3 minutes per side. The packaging says to cook to an internal temperature of 145°F, but many chefs recommend 135°F. Just be sure not to overcook the swordfish.
Creamy Tomato Cucumber Salad
The store-bought buttermilk ranch dressing from Trader Joe’s is perfectly creamy, dilly, and garlicky. No need to make the dressing from scratch when composing this easy-going summer meal!
- cherry tomatoes – halved
- persian cucumbers – quartered lengthwise, then sliced bite-sized
- red onion – thinly sliced
- pitted kalamata olives – halved lengthwise
- fresh dill, chopped
- buttermilk ranch dressing
- sea salt and fresh ground pepper
Combine equal amounts of tomatoes and cucumber in a mixing bowl. Add a lesser amount of onion and olives. Sprinkle with dill. Dress liberally with buttermilk ranch dressing. Season with salt and pepper to taste.
Spoon tomato cucumber salad into shallow bowls. Top with a grilled swordfish fillet and garnish with a sprig of dill.
As Ina would say, “How easy is that?”
Salad Course: Don’t Be Late
Grilled Peach with Smoked Paneer, Mustard Greens, Mint–Basil Salad,
Pistachios, Goan-Spiced Watermelon Vinaigrette
Main Course: Trial by Fire
Berbere-Spiced Lamb Loin with Preserved Lemon Couscous,
Katchkie Farm Cherry Tomatoes, Zucchini, Cucumber, Moroccan Mint Yogurt
Dessert: High on the Cob
Dark Chocolate Bon Bon with Grilled Corn and Salted Caramel Ganache
James Beard always welcomed students, authors, chefs, and other guests into his home—his kitchen was truly at the heart of America’s burgeoning food scene. After his death in 1985, a group of his friends and colleagues heeded a call from Julia Child to do something with Beard’s house.
The James Beard Foundation officially opened the James Beard House in New York City’s Greenwich Village on November 5, 1986 “to provide a center for the culinary arts and to continue to foster the interest James Beard inspired in all aspects of food, its preparation presentation, and of course, enjoyment.”
For decades, cooking at the James Beard House has been an aspiration for many chefs and considered a career milestone. In May of 2021, they launched the Beard House Fellows program, which re-envisions the potential of the historic space into a hub of training and professional development for talented emerging chefs.
May 2021 – Nicole Merino
June 2021 – Mimi Chen
July 2021 – Theodore Coleman
Curated Meal Kit by Chef Theodore Coleman
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Quinoa Salad with Pineapple, Blueberries, Toasted Almonds
Spinach, Arugula, Red Onion
Here is a harmonious salad that I developed for my friends at Great Giant Pineapple, one of the top three global producers of premium pineapples. It is perfectly balanced, with a variety of flavors, textures, and colors. And it’s simply delightful for summertime al fresco dining…
We will be sampling this salad along with other pineapple products at the IDDBA Convention on June 2, 3, and 4 at the Orange County Convention Center in Orlando, Florida. IDDBA is the largest industry-only show for dairy, deli, bakery, and food services industries. Please visit us at Booth 3444 where I’ll be preparing this Quinoa Salad plus a fabulous Goat Cheese Flatbread with Pineapple Salsa and Fresh Herbs.
Quinoa Salad Recipe
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Another Farmers Market Summer Salad
Israeli Couscous, Wilted Kale, Grilled Corn, Nectarines
Pickled Red Onion, Fresh Mozzarella, Toasted Pecans
Labor Day has come and gone… it was the official end of summer you say? Not so fast! We still have a bounty of lovely summer produce at our Farmers Market; juicy sweet aromatic nectarines and corn that is at its best just-picked, when it is high in sugar and low in starch. These beauties are the inspiration for this colorful fruit & vegetable summer salad.
Israeli couscous is airy, toasty, and kind of fun. Perfect for summer. This roasted pasta is shaped like little balls, it makes a pasta salad that’s light and not too pasta-y. Fruit and vegetables are the stars, but the couscous makes it into a pleasingly varied and balanced meal. A vibrant healthy meal for summer’s waning hot days…
Farmers Market Summer Salad Recipe
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