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Watercress and Hot Shiitake Mushroom Salad

I always get a little thrill when I see a new vendor at the farmers' market. Last week at the Silver Spring market, I zeroed right in on the new mushroom stand, North Cove Mushrooms. I zipped over there faster than Buddy runs when he hears food drop off the dining room table.

There were two types of mushrooms, dried oyster mushrooms and fresh shiitakes. I went for the shiitakes with the thought that Gabe and I could add them to a kid-friendly meal to dress it up a little.

Gabe had bought a beautiful bunch of watercress, though, and I started to think that the peppery crunch of the watercress would make a nice contrast to those earthy, tender mushrooms. To add another contrast to the salad, I decided to make a hot dressing and pour it over the watercress to wilt it just slightly (I had that amazing shiitake and spinach salad from Sushi Ko in mind).

When I first served this, the mushrooms and dressing had cooled by the time we ate. It was better the next time, when we ate it while the mushrooms and the dressing were still hot.

We skipped back over to the mushroom vendor again this week and bought even more mushrooms this time. They're still in their brown paper bag in the refrigerator. What should we make next?

2009: Pea Shoot Pasta with Lemon Cream Sauce
2010: Artichokes with Quick Hollandaise Sauce
2011: Simple Crusty Peasant Wheat Bread
2012: Avocado and Radish Quinoa Salad

Watercress and Hot Shiitake Mushroom Salad

Serves 4 as a side salad
15 minutes preparation time
15 minutes cooking time

1/2 pound shitake mushrooms, cleaned, stems removed, and sliced (about 3 cups)
1 large bunch watercress, rinsed (about 6 heaping cups)
4 tablespoons olive oil, divided
1 garlic clove, sliced into a few big pieces
1 tablespoon sherry vinegar
3 tablespoons puffed rice
salt and pepper to taste

Heat a tablespoon of oil over medium-high heat. Add the mushrooms and garlic and spread them as evenly as possible across the pan. Let them sit for a minute or two until the mushrooms sear slightly. Keep cooking, stirring only occasionally so that the mushrooms become golden brown, until the mushrooms are tender, about 10 more minutes. Remove the mushrooms from the pan and set them aside.

Just before you are ready to serve the salad, snip the watercress with scissors into bite-sized pieces and arrange it on a platter. (I prefer using scissors rather than a knife because it better keeps the shape of the cress).

If the mushrooms are no longer hot, heat them again in the pan over medium heat just long enough to get them piping hot. Scrape them out of the pan onto the watercress.

Add the remaining 3 tablespoons of olive oil to the pan and, using a wooden spoon, scrape up any bits of mushroom. When the oil is hot, remove the pan from the heat. Add the vinegar, salt and pepper, and whisk. Drizzle the dressing over the mushrooms and watercress. Sprinkle the puffed rice over the top and serve immediately.

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Kale and Clementine Salad

Raw kale salads are everywhere now and I'm jumping onto the bandwagon. In experimenting with this recipe, I tried a few different approaches to preparing the kale. First I tried just adding the dressing to the kale. This wasn't bad, but the dressing didn't incorporate very well into the salad and didn't do much to soften the kale.

One recipe I found calls for pouring boiling over the kale to soften it. I liked this approach because it was straightforward. The salad tasted good and the kale was a bit softer, but, again, the dressing mostly ended up in the bottom of the bowl.

The last approach I tried was massaging the dressing into the kale. I resisted this approach because, well, kale just didn't seem like something I wanted to massage. I barely have time to massage the people that I love and only rarely -- and usually as the result of a gift -- have I had a massage myself. So, kale? Who has time for that?

But when my other approaches didn't work, I resigned to give it a try. The good news/bad news is that it worked very well. The dressing incorporated well into the kale and along the way, it softened the kale just a touch. The kale was still good and chewy, but the massaging took the edge off. The even better news is that it really didn't take that long. Just a few minutes of working the kale with my fingers was enough to get the job done.

This salad has been perfect for this time of year, when I'm craving the taste of spring, but the spring vegetables aren't yet available at the farmers' market. There is still a lot of kale available, but, instead of cooking it into a heavier dish, eating it raw freshens it up. The citrus and sweetness of the clementines is a bright foil for the kale, too, giving the salad a lighter touch that has seemed just right to us as the days get longer and warmer.

And when I say "us," no, I do not mean the kiddies. Although Olivia and Chloe do like kale, they haven't been wild about this salad. But Gabe and I have been happily munching through it, feeling it do its work as the antidote to the excesses of many birthday celebrations and vacation eating.
2009: Kale Chips
2010: Greens and Basil Risotto
2011: Green Lasagne
2012: Green Apple Fizz

Kale and Clementine Salad
15-20 minutes preparation time

Unlike lettuce salads, this salad can be made in advance. The salad keeps well after the dressing has been added, even for a day or two.

2 teaspoons freshly squeezed lemon juice
2 teaspoons soy sauce
2 tablespoons olive oil
1 bunch kale (about 8 cups after it is sliced)
2 scallions, trimmed and thinly sliced
4 clementines, peeled and broken into sections

In a small bowl, whisk together the lemon juice and soy sauce. Slowly drizzle in the olive oil, whisking continuously.

Remove the spines from the kale. Lay the pieces flat on a cutting board and slice the kale across into very, very thin strips. Toss the kale strips in a salad bowl with the dressing, rubbing the leaves between your fingertips until all of the dressing is incorporated.

Add the scallions and clementine sections, and toss gently. Serve immediately or refrigerate for a day or so.

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Autumn Green Salad with Roasted Beets, Pears, and Almonds

I've already confessed that I'm terrible at following through with my intentions to make a snazzy drink for dinner party. I might as well get this out on the table, too: salad is usually an afterthought.

I love, love, love, having salad with dinner or -- even better -- as its own course, but I start with dessert, the most important course, and then usually get sidetracked making the main course and the side dishes.

The next thing you know it's 10 minutes before our guests arrive, we have no salad, and I combing through the bottom of the vegetable bin to see what is left there that I can turn into something salad-worthy. Sometimes the result actually works and is an unusual combination that I never planned. But usually it's less than inspiring.

A little crunch from a fresh green salad is especially key at Thanksgiving to balance out all those soft comfort foods. Mashed potatoes, stuffing, sweet potatoes, even roasted vegetables. All great stuff but not much there in the way of texture. For us vegetarians, there isn't even the chewiness of the turkey.

This year I'm going to do it right.

This salad uses beets and pears to celebrate the season, alongside fresh greens. I added a bit of arugula for its peppery flavor, but not enough to overwhelm the milder flavors of the pears and beets. I even bought dill. At the store. Instead of frantically dashing out at T minus 3 to the herb garden to see what was still growing, I actually planned in advance and put dill on the list.

I'm guessing that this forethought will be an aberration in my planning approach. But this year, anyway, we'll have a tasty seasonal salad at Thanksgiving.

And now I can turn my attention to dessert.

Autumn Green Salad with Roasted Beets, Pears, and Almonds

The parts of this salad can be made in advance. The beets can be raosted, the almonds toasted, the greens washed, and the dressing whisked. The pears can even be diced a few hours in advance. Just toss them with a bit of the dressing to keep them from turning brown.

Serves 8
20 minutes preparation time
20-40 minutes roasting time

8 handfuls of a mix of seasonal greens and arugula
4 medium-sized beets, red or golden
2 Bosc pears
1/4 cup Champagne or white wine vinegar
3/4 cup olive oil
1/2 cup sliced almonds
2 tablespoons chopped dill
salt and freshly ground pepper

Preheat oven to 425 degrees.

Wrap the beets in foil and arrange them on a baking sheet. Roast until the beets are tender. Depending on the size of the beets, this will take anywhere from 20 to 45 minutes.

When the beets have cooked, set them aside until they are cool enough to handle. Peel off the foil and slip the skins off with your hands.

Slice the beets into bite-sized chunks. Wash the pears, slice and core them and cut them into bite-sized pieces.

Whisk together the oil, vinegar, salt pepper, and dill.

Put the greens in a large bowl. Add about half of the dressing and toss with the greens. Taste and, if needed, add additional dressing. You may not need it all. Sprinkle the pears, almonds, and beets over the top of the salad.

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Avocado and Grapefruit Salad with Pistachio Vinaigrette

For the first time in more than 12 years, I spent a few days home alone. Those words still don't seem like they go together to me. Home. Alone. 

I had been away from the family before when I have traveled for work or for fun, but I had not been home without the children for more than a few hours since... well, since I had children. It's hard to believe. Last week, Gabe and the kids went down to Miami to visit his family, but I only had enough vacation time to go for a few days.

I was apprehensive before they left. I thought that I might feel a bit lost, that the house would feel eerily quiet, that I would get lonely. I made a list of about 6,000 projects that I wanted to get done, everything from gardening to reorganizing the basement. There are always more things to do than we have time for in the hustle and bustle of our everyday lives, but I also wanted to make sure that I had enough to do to fill the quiet hours. Just in case I felt lonely.

But it didn't happen. I kept waiting for a feeling of loneliness to wash over me or for the house to creak and creep me out. But it didn't happen. I had Buddy to keep me company, and I talked to Gabe and the kids every day. I even looked at pictures of them and felt that tug of love. But at the end of the day, it was just me. And I loved it. 

I had forgotten how free it can feel to lie in bed and read for a few uninterrupted hours. Or to take a long bike ride in the middle of the day. Or to garden until dark just because I felt like it. Or to eat when I felt hungry, not when I thought it was necessary to avoid a meltdown. Or to make a salad for lunch that I knew I would love and not have to worry whether anyone else would eat it.

My mini staycation reminded me of myself in my younger days. I was transformed back to that young woman who lived alone, who had her life in front of her. The experience recharged me. And when I saw the children in Miami a few days later, they were even more charming than ever. Amazing that after a few days alone, they are the most beautiful, clever, funny people. Again. At least to their mama.

2009: Almond Granola
2010: Vietnamese Cucumber Salad
2011: Grilled Fava Beans with Pepper and Pecorino

Avocado and Grapefruit Salad with Pistachio Vinaigrette

Gabe and I first had this salad at The Inn at Little Washington, back before we had children and such things were in the realm of possibility. The tartness of the grapefruit is the perfect counterpoint to the creaminess of the avocado and the pistachios add crunch.

If you can't find raw pistachios, it's fine to use the roasted and salted ones. Just skip the toasting step.

Serves 4 as a side dish
20 minutes preparation time

3 tablespoons raw pistachios
2 tablespoons olive oil
1 ruby red grapefruit
1 perfectly ripe avocado
2 teaspoons champagne vinegar
sprinkle of salt

Toast the pistachios in a skillet over medium heat until they are fragrant and just begin to deepen in color, about 4 minutes. Remove from the heat and let them cool for a couple of minutes.

Measure 2 tablespoons of the pistachios into a mortar and pestle and crush them until they are small but not completely pulverized. Pour them into a small bowl, add the olive oil, and whisk. Set aside.

With a serrated knife, first cut the top and bottom off of the grapefruit. The idea is to cut as much of the pith off as possible without removing too much of the flesh. Continue to remove the remaining peel by cutting from top to bottom around the entire grapefruit. Next, remove each section of flesh by cutting along each side of the membranes that separate the sections. Remove the sections and arrange them on a platter, leaving a space in between each piece.

Cut the avocado in half and separate the two halves. Remove the peel. with your hands Slice the avocado the long way into slices (I leave the seed in while I do this) and arrange the slices between the grapefruit sections.

Sprinkle a pinch of salt over the grapefruit and avocado and then sprinkle the toasted pistachios on top.

Add the vinegar to the olive oil-pistachio mixture along with a pinch of salt and whisk until it emulsifies. Spoon the dressing over the salad. Serve and eat!

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Shaved Asparagus Salad with Parmesan and Pine Nuts

I've been seeing recipes for shaved asparagus pop up here and there. They are made with raw asparagus shaved thinly and mixed with any number of ingredients. I finally decided that I better try one to see what all the fuss is about.

I used parmesan because I thought the nutty saltiness would complement the freshness of the asparagus and I wanted to shave it to mirror the shape of the asparagus. Parmesan and pine nuts go well together so I added pine nuts to my list. I decided to keep the dressing simple, using lemon and chives to enhance the freshness of the raw asparagus.

The result was very refreshing. Leaving the asparagus raw brought out the green, new flavor rather than highlighting the sweeter side that you would get from blanching or roasting. That bright new flavor was perfect for spring.

Shaving the asparagus is a bit fiddly, but it wasn't as hard as I expected it to be. Just dig in and give it a try and by the third one, you'll be a pro. If you want some more tips, Amanda and Merril at Food 52 offered this helpful tutorial. The only change I would make is that I keep the ends on my asparagus before I shave them as a handle.

Oscar doesn't like asparagus and Chloe can't tolerate much lemon, so they weren't fans. But Olivia joined the adults at the table in giving it two thumbs up.

2009:  Roasted Asparagus and New Potatoes with Tarragon
2010:  Olivia's Warm Goat Cheese Salad
2011:  Asparagus and Cannellini Bean Salad

Shaved Asparagus Salad with Parmesan and Pine Nuts

Fatter asparagus will be easier to shave than the ultra thin ones, although the thin ones still work. I like to leave the shavings long because they look pretty curled into a tangle in the bowl. They are too long to be bite-sized, however and if you'd like to save your dinner guests some work, cut the lengths into thirds or quarters after shaving them.

Because the asparagus shavings are more sturdy than lettuce greens, they can be tossed with the dressing ahead of time and they will not wilt. I'd wait to add the pine nuts and cheese, though, or they will lose their texture.

Serves 4 as a side dish
20 minutes preparation time2 tablespoons pine nuts

1 bunch asparagus (about a dozen)
2 tablespoons olive oil
salt and pepper to taste
2 teaspoons fresm lemon juice
1 tablespoon chives
chunk of pramesan for shaving

Put the pine nuts in a single layer in a pan over medium-low heat. Toast until they are fragrant and begin to turn golden, 3-5 minutes.

Rinse and drain the asparagus. Leave the ends on. Lay an asparagus stalk on a cutting board. Using a potato peeler, begin shaving the asparagus lengthwise from the base, beginning where the aspargus stalk starts to change color from white or pale green to a deeper green. Depending on the shape of your potato peeler, as the stalk gets flatter, you may need to shift it to the edge of the cutting board to get a better angle. Continue all the way to the tip so that the result is a long thin sheet of slightly curled asparagus. Discard the handle end of the stalk (or save it for stock).

Keep shaving until the asparagus is too thin to yield another piece. Repeat with the remaining stalks. Toss the curled asparagus pieces into a shallow bowl. If there are any short pieces or tips that didn't get curled, toss then in as well.

Put the lemon juice, salt, and pepper in a small bowl. Whisk it together and, while you are whisking, slowly add the olive oil. Using a pair of scissors, snip the chives into the dressing, pour the dressing over the asparagus, and mix gently.

Just before you are ready to serve, sprinkle the pine nuts over the top of the salad. Using that same potato peeler (rinse it if you must), shave some parmesan over the salad. Use as much as you like, but I'd count on at least 12 to 16 pieces to ensure that each serving gets three or four pieces of parmesan.

Gently mix the salad and serve.

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Curried Apple Slaw

Gray skies, brown grass, bare trees. Even in a low-snow winter, they leave this girl pining for fresh, green and crisp. Never mind that there are already green shoots pushing up from bulbs that have rightfully earned several more weeks of hibernation. There is something about winter that makes me crave salad.

And so I have been eating salad like a rabbit. Since many of our meals lately have been as guests of others, I almost always eat more than my share, looking both ways before picking up the salad bowl to ask, "Does anybody want more salad?" Who would dare say yes after seeing the the glint in my eyes?

Usually, I am satisfied with a green salad, often with greens from Chesapeake Greenhouse bought at the Farmers' Market (I have written before about them here). I don't even need many toppings, maybe just some carrots and a sprinkle of nuts. But recently I strolled the farmers' market looking for more seasonal vegetables for my creation. There was cabbage everywhere and apples are still in abundance. A slaw was born.


Oscar's reaction when I tried to tell him that he would just love the slaw ("You love apples! You love curry!") was unenthusiastic: "I love apples and I love curry, but they just don't go together." He stuck to that line and gave the slaw a pass, but the rest of us disagreed. All that crunchiness was excellent and the warmth of the curry played well with the sweet-tart of the apples.

It would go very well with one of those winter soups that I have also been eating in great quantities. We recently had it with Lemony White Bean Soup and the result was a table of happy rabbits.

February 2009: Suppli
February 2010: Fennel-Orange Slaw

February 2011: Lemony Jerusalem Artichoke Stew with Biscuit Top

Curried Apple Slaw

Serves 6
15 minutes preparation and cooking time

I chopped the vegetables for this slaw by hand because I like some variety in size and texture, but you could, by all means, use a grater or food processor. The choice of whether to peel the apples is yours. I peeled one and left the peel on the other for more color.

1 tablespoon curry
1 tablespoon cider vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 cup olive oil
1/2 half small red cabbage (about 2 cups sliced)
2 granny Smith apples, peeled if you like, cored, and cut into matchsticks
2 scallions
1/4 cup toasted walnuts

Heat the curry in a small pan over medium heat, just until it becomes fragrant, about 1 minute. Pour it into a small bowl. Add the vinegar, lemon juice, and salt. Slowly whisk in the olive oil. Set aside.

In a medium-sized bowl, mix together the cabbage, apples, and scallions. Pour the dressing over the vegetables and stir well. Just before serving, add the toasted walnuts and stir again.

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Creamy Hummus Salad Dressing

My favorite lunch these days is a bed of lettuce topped with whatever veggies we have in the refrigerator. Lately this has included cucumbers, peppers, green beans, and of course those excellent tomatoes. I often throw on a few crumbles of feta, some olives, and some toasted nuts and I have myself a delicious little (or not so little) lunch.

The only dilemma has been the salad dressing. I wanted something light and fresh that wouldn't overwhelm all of those great seasonal vegetables but I still wanted something tasty. And preferably creamy. Usually creamy dressings are so heavy, though, and with out new fall routine, we have been trying to eat healthier with more emphasis on fruits and vegetables.

Hummus already has a smooth and creamy texture, and thinned with a oil, vinegar and lemon juice and just a splash of water it made a salad dressing that fit the bill. The first time I made it, I added too much water to thin it, so I cut that back a bit and added more olive oil instead. I tossed in a handful of fresh herbs for some added flavor.

Think of the dressing as a base for whatever other flavors you'd like to add. Minced garlic or shallot, a pinch of hot pepper flakes, a dash of Sriracha sauce, a splash of soy sauce... the possibilities are endless. If only this produce season were too.

Second helping: Pea Shoot, Feta, and Olive Sandwich
Thirds: Classic Basil Pesto (much on my mind because I need to make a few batches to freeze.)

Creamy Hummus Salad Dressing

Makes approximately 1 cup
15 minutes preparation time

1/2 cup hummus
1 tablespoon water
1 tablespoon lemon juice or red wine vinegar
2 tablespoons olive oil
1/4 to 1/2 cup fresh herbs such as chives, parsley, basil, thyme, or oregano
any other seasonings you'd like to add, such as minced garlic or shallot, a pinch of hot pepper
    flakes, a dash of Sriracha sauce, a splash of soy sauce
salt and pepper to taste

Whisk all the ingredients together in a measuring cup or small bowl. Just before serving, drizzle the dressing over the salad and toss. The amount of dressing that you need will depend on the size of your salad. I like to make sure that each lettuce leaf is coated.

Leftovers will keep in the refrigerator for about a week.

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Sushi Rice Salad

This time of year when we often take our meals with us -- to the pool, the park, or even to the back porch -- I'm a big fan of those all-in-one-bowl meals. Sushi is perfect for the summer weather, too, because it is light and refreshing when it is too hot to have a heavy meal.



This salad fits the bill. It is cool, crunchy and refreshing. I made it recently and was shocked to realize that I hadn't posted it here yet. It is definitely worth sharing and has become a family favorite.

The original recipe, from Moosewood Restaurant Lowfat Favorites calls for brown rice, but we often make it with white rice. Sushi rice is available at our Whole Foods, but if you can't find it, another short grain -- even arborio -- would do. The wasabi can be adjusted to make it as hot as you like. I like the salad cold, though, and try to make it in advance so that it has plenty of time to cool off in the refrigerator before we want to serve it.

Second Helping: Brown Buttered Zucchini with Spaghetti
Thirds: Purple Cauliflower Soup

Sushi Rice Salad

Adapted from Moosewood Restaurant Lowfat Favorites
Serves 8
20 minutes preparation time
30 minutes cooking time, plus time for chilling

The amount of wasabi in this recipe adds just a touch of flavor without too much heat. It's perfect for children, but if you like a stronger punch, add more. Either way, make some extra to serve on the side with the salad.

2 cups sushi (short grain) rice
3 1/2 cups water
2/3 cup rice vinegar
4 tablespoons granulated sugar
2 teaspoon salt
4 teaspoons freshly grated ginger
4 small carrots, peeled and diced
2 red (or yellow or orange) bell peppers, seeded and diced
3 medium cucumbers, peeled, seeded, and diced
3 teaspoons wasabi powder, plus more for serving
1 sheet nori seaweed
2 tablespoons black sesame seeds, toasted
2 ripe avocadoes, peeled and sliced lentghwise

Rinse the rice,  and add it and the water to a medium-sized stockpot,. Bring the water to a boil. Lower the heat to simmer, cover the pot and cook for 20 minutes. 

While the rice is cooking, prepare the sauce. Add the vinegar, sugar, salt, and ginger to a small saucepan. Bring it to a boil and let it simmer for 5 minutes. Set aside.

When the rice is done, toss the sauce with the rice. Add the 3 teaspoons of water to the wasabipowder and mix. Stir the wasabi into the rice. Put in the refrigerator to cool.

Fill a medium half full of water and bring it to a boil. Add the carrots and cook for a minute, then add the bell peppers and cook for about another two minutes. The vegetables should have softened, but retain a bit of texture (they shouldn't be mushy). Drain and set the veggies aside to cool.

Toast the sesames by putting them in a saute pan over a medium flame until they are fragrant, about 5 minutes. Pour them out of the pan onto a plate to cool. Toast the sheets of nori in the same saute pan until they darken, about 1 or 2 minutes. When they are cool enough handle, crumble them into small pieces.

When the carrots and peppers have cooled, stir them into the rice. Add the cucumbers. Just before serving, stir in the sesames and nori. Peel and slice the avocadoes and serve them with the salad.

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Asparagus and Cannellini Bean Salad

I haven't been at all creative in the kitchen lately. In fact, I've barely been in the kitchen lately. The end of school year activities, along with overlapping sports seasons (soccer/baseball/softball/swimming) have left my head spinning with very little time to think, let alone to cook. And I find it very difficult to be creative without some time to sit and let my thoughts percolate.

It was just this past weekend, then, when I finally had a chance to go to the farmers' market and get inspired to get going again. I also had a chance to do more than crack the spine of Vegetables from an Italian Garden, which Gabe had given me for Mothers' Day. The book is beautiful with lots of creative recipes organized by season.

I flipped to Spring and found this lovely little recipe that I immediately tried. It was very quick and the result was excellent. Adding the cannellini beans made the salad more hearty, so that it could be eaten as a side salad or as a main course.Olivia suggested that we have ours with a fried egg on top which I thought was fabulous plan. It made for a perfect, quick Spring dinner.

Best of all, I feel much more balanced after having had some time in the kitchen.

Second helping: Lemony Potato Salad
Thirds: Linguine with Garlic Scape and Pea Pesto

Asparagus and Cannellini Bean Salad

Adapted from Vegetables from an Italian Garden

Serves 6 as a side dish
20 minutes preparation and cooking time

2 bunches of asparagus
2 15-ounce cans cannellini beans
5 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice (from about 1/2 of a lemon)
3 tablespoons chopped parsley (a small handful before chopping)
1/4 teaspoon salt
 a few grinds of fresh pepper
fried eggs (optional)

Bring a small pot of water to boil. Snap off the woody ends of the asparagus, and rinse them. Salt the boiling water with a few dashes of salt and add the asparagus. Cook until the asparagus is tender and still a vibrant green, about 5 minutes. Drain the asparagus in a colander as soon as it has finished cooking.

While the asparagus is cooking, drain the cannellini beans and rinse them under cold water.

In a medium-sized bowl, whisk together the olive oil, parsley, lemon juice, salt, and pepper. Add the cannellini beans and stir. When the asparagus has finished cooking, toss it into the bowl and stir again. Serve warm or at room temperature. A fried egg on top is optional.

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Warm Garlicky Lentil and Potato Salad

Several cultures have a tradition of eating legumes on or around New Years' Day. In the South, it's tradition to eat black-eyed peas for good luck. In Italy and Brazil, lentils are thought to bring luck. One theory is that the round legumes are symbolic of money and eating them will bring you good financial fortune for the new year. In these economic times, it may be worth a try.

But kicking off the new year with legumes is also a way to break with the indulgences of the last couple of months. After all those sumptious meals and decadent desserts, I always find myself wanting to scale back a bit in January. Many of us will make resolutions to eat healthier, exercise more, maybe even lose a few pounds. We may want to tighten the belt financially even as we are loosening the belt to account for our holiday splurges.

Lentils offer it all. They are healthy and inexpensive. Maybe they do bring luck after all since they offer health at a discount. Much cheaper than a gym membership.

When a friend told me that she had made a warm lentil and potato salad recipe that she found in the Washington Post's archives, it sounded like it would be perfect for the new year. This recipe laces the warm lentils and potatoes with a vinaigrette made with roasted garlic. The result is a simple, delicious salad with an earthy sweetness from the garlic that is hard to beat. The chopped parsley adds a counterpoint of freshness that makes this dish seem more of a treat than a resolution.

The children in this house love lentils, and we make our lentil-feta salad all year, but we love it best as a picnic food in the summer. I think this recipe will stand in nicely in the colder months. If it brings us luck of any sort throughout the year so much the better.

Second Helping: Cuban Harina with Broccoli Rabe and Crispy Fried Eggs
Thirds?: Black Bean and Monterey Jack Casserole

 

Warm, Garlicky Lentil and Potato Salad

Adapted from The Washington Post

Serves 6
15 minutes preparation time
20 minutes cooking time

1 head of garlic
1/2 cup olive oil, plus a drizzle more
2 1/2 cups small French lentils
2 teaspoons salt, or more to taste, divided
4 medium potatoes, peeled, and cubed (about 4 cups)
4 tablespoons red wine vinegar
1 teaspoon dried thyme
1/2 teaspoon ground black pepper, or more to taste
1/4 cup chopped fresh parsley

Preheat oven to 400 degrees. Peel the outer layers off of a head of garlic, but leave the skin on the individual cloves of garlic and leave them attached in the head. Cut off the top of garlic head so that you can see the tops of the individual cloves. Place the head of garlic on a piece of foil and drizzle it with olive oil. Wrap the foil around it and bake it until it is tender and fragrant and the cloves are soft and brown, about 30 minutes.

While the garlic is roasting, in a small saucepan, cover the lentils water and bring them to a boil over medium-high heat. When the pot begins to boil, lower the heat, add half a teaspoon of salt, and let the lentils simmer until they are tender, about 15 minutes.

In a separate saucepan, cover the potatoes with water and bring them to a boil over medium-high heat. When the pot begins to boil, lower the heat, add half a teaspoon of salt, and simmer until the potatoes are tender, about 15 minutes.

When the garlic is finished, remove it from the oven and let it cool enough so that you can handle it. Peel back the foil and remove the individual garlic cloves from the skin with a knife or fork. Mince them finely.

Wisk the garlic, red wine vinegar, thyme, remaining teaspoon of salt, and pepper together in a small bowl. Slowly drizzle in the remaining 1/2 cup of olive oil, wisking continuously, so that the dressing emulsifies.

When the lentils and potatoes have finished cooking, drain them and pour them into a large serving bowl. Add the dressing and toss everything together gently. Add the parsley and mix again. Serve warm.

Jobs for Children: Children can drizzle the olive oil over the garlic, wisk the ingredients for the dressing and scrub the potatoes. Older children can peel the potatoes, too, and chop them or the parsley.

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Lemony Potato Salad

There are so many things I thought I knew before I had children. Like how to raise well-behaved ones. You know, ones that would be polite, and kind, and generous with their siblings. Without being nagged reminded. And yet I still expected that they would be interesting, creative, and engaged. Oh yes, I was sure that I could have it all. But I find that I am so often one step behind. I'm just figuring out how to handle the challenge of the day, when they move on and I am faced with a new problem to solve.

Even after I had one child and thought that I had learned a thing or two, it took children two and three to fully clue me in to just how little I actually know. Like how to potty train them. It was so easy with the first that I was shocked to find that the second and third had ideas of their own.

Or how to get them to be interested in trying new foods. Because Olivia was such an adventurous eater, Gabe and I were sure that we had unlocked the secret to getting kids to eat. But then Chloe came along and deflated any pride I had developed by showing me that she would. Not. Eat. One. Bite. Period.

I'm sure that many of you are much more clever than I and have mastered this parenting thing after just one or two children. But me, I feel like I'd probably have to have a dozen to really figure it out. (Not that that will happen.)

Are you wondering what -- if anything -- this has to do with potato salad? Well, potatoes turned out to be one of those parenting surprises. Potatoes are one of the (many) foods that I adore.  They are earthy and starchy, can be dressed up or eaten simply, and they never fail to satisfy. Not only that, but they're relatively bland so they seem like the perfect kid food. Maybe it's my Irish genes, but I thought they had universal appeal.

Or I did, anyway, before I had children.

For years, the only potatoes that my kids would eat were the fried variety. And I'm not sure those count because they are not really identifiable as potatoes and because anything fried tastes good. It has more to do with the fry than the potato. They wouldn't eat mashed potatoes, boiled ones, or baked ones. I have no idea why. They just didn't like them, no matter how much butter I added.

But, slowly they have been coming around. The first breakthrough was the baked potato, which was inspired by the Little House series. Now they even will try potato salad once in a while which makes me happy because it is one of my favorite summer dishes. And you know how much I love those dishes that can be taken along for a picnic or eaten outside in the park, on the diamond, or at the pool. The lemon in this version is bright and lightens up the salad.

I guess we are all growing here. Because let's face it, even with all the time that I spend learning that I have much more to learn, these little people are fantastic beyond my wildest imagination, and I love their company. They are funny, sweet, affectionate, inventive, and just downright adorable in ways that I never could have imagined.

At least until they throw me that next curve ball.

Lemony Potato Salad

I used a combination of chives and their flowers which, if you can find them, are wonderful. They have a chive flavor but add a lovely lavender color scattered over the top of this salad.

Adapted from Gourmet
20 minutes preparation time
25 minutes cooking time

3 pounds small new potatoes
1 cup chopped celery
1/2 cup mayonnaise
1/4 cup chopped chives
1 teaspoon grated lemon zest
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper

In a large stockpot, cover the potatoes with water and bring them to a boil.  Simmer until the potatoes are tender, between 10 and 20 minutes, depending on their size. They are done when they pierce easily with a knife but still hold their shape.

While the potatoes cook, stir the celery, mayonnaise, chives, lemon zest, sugar, salt, and pepper together in a large bowl bowl.

When the potatoes have cooked, drain the water and let them cool to room temperature.  If they are not already small enough, cut them into bite-sized pieces.  You can leave the skins on, but if any pieces of the skins come off as you cut them, discard them. Add the potatoes to the bowl with the dressing and gently toss the salad. 

The salad can be made a day in advance. Just cover it tightly and store it in the refrigerator until you are ready to serve it.

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Olivia's Warm Goat Cheese Salad

As you know if you have been reading this blog for a bit, I love nothing better than to cook with our children. Not with them as an ingredient, of course, but with them in the kitchen with me. Just in case you were wondering. I even like to cook with other people's children, although I do have a bias towards my own. But once in a while Olivia likes to take over.

There are many Saturday mornings that I have come downstairs to find her in the kitchen, shooing me away while she whips up a surprise. Often it has been pancakes but most recently it was lemon meringue pie. And if you have never had lemon meringue pie for breakfast, let me be the first to recommend it.

When I got home from work on Monday, Olivia had a plan in action. She had written up a menu for us on a chalkboard, café style. Gabe and I were happy to cede the kitchen to her. Among the menu items was this simple but delicious salad, a reminder that sometimes the best meals are simply prepared with high quality ingredients. The greens were from the farmers' market, and I love the way she noted on the menu that the goat cheese was from Cherry Glen.

Olivia was clearly energized by the process and proud of making the dinner herself, and we were eager to step into the role of her grateful customers. I'm thinking that this summer we should turn over the kitchen to the kids more often, although I think I can't encourage this too much or it will become more like a chore and less like their own creative initiative. But I'm hoping a hint or two will do the trick. 

In Olivia's own words, here is the salad with warm goat cheese toasts that she made. She made the dressing, too, but didn't measure the ingredients so you're on your own there. She also uses a secret ingredient in her dressing which I have sworn not to reveal, but it will be much more fun if you add your own secret ingredient anyway. Every meal should have one, don't you think?

Olivia's Warm Goat Cheese Salad

This is for 6 people

about 2 tablespoons of goat cheese
12 little pieces of bread
some salad

some salad dressing:
red wine vinegar
olive oil
shallots
a lot of Dijon mustard
salt and pepper
a secret ingredient

Warm the goat cheese in the microwave for 15 seconds or until it is a little melted. Brush a thin layer of warm cheese onto the bread. Put the breads onto a cookie sheet and bake them at 400 degrees for about 5 minutes or until the bread is a little crisp.

Whisk together the salad dressing ingredients and dump it on the salad.

For each personal serving, put the salad in the middle of a plate and put the breads on the west and east sides of the plate.

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Vietnamese Cucumber Salad

We had an exhausting weekend, running here there, and everywhere. I charted it all out because I was afraid that I would forget to show up somewhere, or bring the necessary gift/equipment/snacks, or worst of all, forget to pick up one of the children and leave someone stranded somewhere. At one point, I tallied that we had 14 places to go and things to do over the course of the 2 days. But it was good stuff, sports, friends, music, family. And nobody got left behind.

At some point, I did squeeze in time to make this incredibly simple salad. The recipe comes originally from my sister Sarah and her husband, Ed. They traveled to Vietnam several years ago and after eating this salad several times, they watched the chef make it so they could figure out how to reproduce it at home.


I've changed it up a bit because. . . well, because that's what I do. I love the way the cool cucumbers play off the heat of the hot peppers. In this version, I use a jalapeno pepper because that's what I found this week, and I was making it for children, but if your palate can take it, substitute a hotter pepper. Just for the record, it's also quite portable. In case you're eating on the go.

Vietnamese Cucumber Salad

Serves 6
20 minutes preparation time, plus 30-60 minutes to marinate

2 teaspoons minced ginger
2 medium garlic cloves, minced
1 jalapeno pepper (or a hotter pepper if you like), seeded and thinly sliced
1/8 teaspoon sugar
1/2 teaspoon salt
1 cup natural rice vinegar (not seasoned)
2 long English cucumbers (about 6 cups sliced)
1 cup thinly sliced red onion 

Mix all of the ingredients except the cucumbers and onion in a large bowl and whisk until the salt and sugar have dissolved.

If the cucumbers have tough skin, peel them. Cut them in half length-wise and remove the seeds. Slice them across diagonally. Add the cucumbers and red onion to the bowl and mix thoroughly. Add enough water to the bowl to submerge the cucumbers completely and place the bowl in the refrigerator to sit for 30 minutes to 1 hour.

Before serving, drain off the liquid, which you can reserve for future salads. Serve cold or at room temperature.

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Fennel-Orange Slaw

 
In the winter, I gravitate towards soups and casseroles, dishes that warm me to the core.  But those dishes have a soft texture, and after a while I am craving a bit of crunch.  I know that cole slaw is traditionally a summer dish, but its core elements, cabbage and carrots, are more winter than summer vegetables.  All in all, this is a great time of year to make slaw. 

Slaw can be made with any combination of shredded vegetables and is infinitely variable.  The flavor profile of this dish is decidedly wintry.  Fennel and cabbage are widely available this time of year, and with the walnuts they add that crispness that I'm craving.  The oranges add a sweet juciness and a hit of vitamin C.

 
And for those of us on a budget, cabbage is an excellent value.  A cabbage the size of your head can be the base for several meals. 

The children all ate this slaw.  Chloe, of course, picked out all the walnuts.  But otherwise, they devoured it.  Maybe they wanted that crunch too, or maybe they were just willing to try it because it wasn't actually called a salad.  I'm just hoping that the slaw has conjured up enough of summer to carry us through until the snow melts. 

Fennel-Orange Slaw

Serves 6
15 minutes preparation time

2 oranges
4 cups cabbage, thinly sliced
1 fennel bulb
1/2 cup toasted walnuts

3 tablespoons freshly squeezed orange juice
1 teaspoon white wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt

Hold the orange upright on a cutting board and cut off the peel by cutting through the peel and pith in sections.  Slice out each section.  

Cut a few fronds off the top of the fennel bulb.  Chop until you have one to two tablespoons to use as a garnish.  Remove any tough or discolored layers from the fennel bulb and trim the end.  Slice thinly.

Combine the orange slices, cabbage, fennel and walnuts in a large bowl.  In a small bowl, whisk together the orange juice, vinegar, olive oil, and salt.  Pour the vinaigrette over the vegetables, add the chopped fennel fronds and toss gently until the salad is well mixed.  Serve immediately.

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Roasted Beet, Cucumber, and Feta Salad

There are lots of ways to divide the world.  You know, those who love cats and those who don't; those who wear turtlenecks all winter and those who won't.  But lately, I've been thinking about those who love beets and those who hate them.  There doesn't seem to be anyone in between. 

I happen to be one of the ones who loves them.  They are a gorgeous color, easy to cook, and have a wonderful, sweet, earthy taste.  What's not to love?  Beets and goat cheese are an excellent combination.  This salad combines those sweet beets with tangy feta, crunchy cucumbers, and a dill vinaigrette.  It is the perfect fall salad. 

I had high hopes that the children would enjoy this dish.  Last fall, they were willing to try beets after they harvested their own.  We were at a pick-your-own farm and the kids went wild pulling the beets out of the ground.  I had to stop them after they had pulled about 30 beets because, even for a beet lover like me, that is a lot of beets. 

But my hopes were a bit too high.  Olivia was willing to try the salad and loved it.  We convinced Oscar to eat some of the cucumber that had touched a beet, but the beet itself went uneaten.  And Chloe just stared that salad down without even a nibble.  But Gabe and I thought it was delicious, so I thought it was worth sharing, just in case there are some beet lovers in your house.

Roasted Beet, Feta, and Cucumber Salad

Serves 6 as a side salad
10 minutes preparation time
20-45 minutes baking time

6 medium beets, preferably an assortment of colors, scrubbed
1 1/2 seedless cucumbers, washed
1/2 pound feta

2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
1 tablespoon chopped fresh dill

Preheat oven to 425 degrees.  Wrap beets in foil and roast them on a cookie sheet until they are tender when pierced with a fork.  The cooking time will vary according to the size of the beets, but will likely take between 20 and 45 minutes. 

While the beets are cooking, make the dressing.  Whisk together the vinegar, salt, and pepper.  Slowly drizzle in the olive oil, whisking continuously, so that it emulsifies.  Add the dill, and whisk again.

When the beets are finished cooking, remove them from the oven and let them cool.  When they are cool enough to handle, remove the foil and slip off their skins.  Slice the beets across into rounds (latitudinally) and then cut the rounds into quarters (the result will be pie-shaped pieces).  Slice the cucumber the same way, first into rounds and then into quarters. 

In a medium-sized bowl, toss the cucumbers with half of the dressing.  Add the beets and toss briefly.  Break the feta into chunks and stir them gently into the cucumbers and beets.  Taste.  Add more dressing and adjust the seasoning to your liking.

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Peach, Tomato, and Mozzarella Salad

As I have mentioned before, one of our favorite summer meals is tomato and mozzarella salad.  Of course we wait until really good tomatoes are available at the farmers' market (or in our garden!)  and use the best mozzarella we can find.  When we had the salad for the first time this season, Olivia said, "Oh, I've waited so long for this!"  Yes, you have, sweetie.  Waiting for those tomatoes to come in can seem to take forever, especially in the long years of a child.

But now tomatoes are here with a vengeance.  My goal is to eat so many of them that by the time the summer ends, I am happy to see them go.  It has never worked before, but maybe this will be the year. 

This recipe is a variation on that standard tomato-mozzarella salad.  With perfectly ripe peaches thrown in, it is quintessentially summery.  The peaches add sweetmess, and the balsamic vinegar adds a mellow, sweet, tangy flavor.  The balance of the flavors works extremely well together.

I have to confess that Olivia was the only child who loved this salad as much as Gabe and I did.  Oscar was not wild about the one bite that I cajoled him into trying, and Chloe wouldn't even have a taste.  But I loved the combination of flavors so much that I wanted to pass it on.  And maybe in some households, the appeal of peaches for dinner will be enough to entice the children?

Peach, Tomato, and Mozzarella Salad

Serves 6 as a salad
15 minutes preparation time

2-3 medium-sized ripe tomatoes, sliced into rounds
2-3 medium-sized ripe peaches, sliced into rounds
1 pound fresh mozzarella, sliced into rounds
a few sprinkles of salt
5-6 basil leaves, torn or cut into thin strips
balsamic vinegar

Layer alternating slices of tomato, peach, and mozzarella on a large platter or plate.  Sprinkle with salt and basil, and drizzle with balsamic vinegar.   

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Lentil and Feta Salad

Sometimes a combination of simple tastes adds up to more than you would expect.  This salad is one of those dishes.  It has very few ingredients, but somehow the flavors work extremely well together.  The chewy earthiness of the lentils makes a delicious background for the salty feta, and the Italian parsley adds a touch of brightness.  Because there are so few ingredients, it is key to use the highest quality ingredients you can find.  It is best with the small, black French lentils, a French feta if you can find it, and very fresh parsley.

This salad transports well and is delicious at room temperature.  It is perfect for a pot luck or dinner by the pool.  It would also make an excellent addition to any Fourth of July picnic.

I got the idea for this salad from the Bread Line, a restaurant in downtown D.C. that was right around the corner from my old office.  They have fantastic sandwiches and baked goods, but it is this lentil salad that brought me back day after day.  They serve it over a bed of undressed greens with a crusty roll, and that is still my favorite way to eat it.  One day I asked one of the guys who was scooping the salad what was in it, and he leaned over and whispered, "the secret is the cider vinegar in the dressing."  He may be right because this version comes very close to the original. 

Although I am determined not to become a short order cook at home and steadfastly refuse to make each child their own dish, it is very easy to leave the feta out of this salad for Chloe.  She loves the lentils, but not if she can detect a speck of feta among them.  Olivia, on the other hand, loves the feta, as do Gabe and I.  Oscar used to be firmly in Chloe's camp, but the last couple of times we made the salad, he enjoyed the feta version.  Who knows, maybe one day Chloe will come around, too, and we'll all share the same bowl.

Feta and Lentil Salad 

If you would like to prepare this salad in advance, cook the lentils ahead and toss them with the dressing.  They will keep well for several days in the refrigerator.  Just before you are ready to serve the salad, chop the parsley and add it with the feta.

Serves 4 to 6
25 minutes preparation time, plus 30 or so minutes cooling time

2 cups small French lentils
2 1/2 teaspoons sea salt, divided
1/2 shallot, minced (about 3 tablespoons)
1/4 teaspoon freshly ground black pepper
1/4 cup cider vinegar
1/2 cup olive oil
1/2 cup (or more) fresh Italian flat-leaf parsley, finely chopped
1/2 pound feta
salad greens for serving (optional)

In a medium saucepan, generously cover the lentils with water.  Bring them to a boil, add about a teaspoon of the salt, and let them simmer until they are tender to the bite but still hold their shape, 15 to 20 minutes.

Meanwhile, make the dressing.  Whisk together the shallots, remaining salt, pepper, and cider vinegar.  Whisking continuously, slowly add the olive oil.  Adding the oil slowly will ensure that it emulsifies, that is, fully integrates into the vinegar.

When the lentils are cooked, drain the water and pour the lentils into a large bowl.  Immediately add the dressing (you may not need all of it), and stir.  Put the lentils aside to cool for at least half an hour.  If you are making the lentils ahead, cover them at this point and store them in the refrigerator for up to a few days.  When the lentils are cool, crumble the feta into the salad, leaving it in fairly large chunks.  Add the parsely and mix.  Serve over salad greens, if you like.

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Minted Bulgur with Tomato and Roasted Chick Peas

I have been wanting to include more grains in our meals so when I heard a discussion about bulgur on NPR's Splendid Table, I was intrigued.  Janet Fletcher, who writes for the San Francisco Chronicle, traveled to Turkey and delved into the history of bulgur.  Her article, Ancient Grain for Modern Times, is full of interesting facts (the average person in Turkey eats a half pound of bulgur each week!) and includes several recipes. 

I found her technique for cooking bulgur particularly interesting.  Normally, I would just add hot water, stir, and let it sit.  But she toasts the bulgur first, adds the hot water, then covers it with a pot lid wrapped in a towel.  The towel absorbs the steam so that the bulgur does not come out gummy.  I tried this approach and liked the results.

Bulgur is, of course, best known as the base of tabouli, a salad made with parsley, tomato and cucumber, but I wanted to try something a bit different.  This combination of cumin, tomato, and mint is refreshing.  When roasted, the chick peas develop a toothy texture.  Their skins become crisp, and the insides develop a chewiness that I really like.  Roasted this way, they are even good on their own as a snack.

If you want to prepare the dish in advance, make the bulgur and the chick peas and store them separately.  Since the tomato would lose its flavor in the refrigerator and the mint bruises, chop and mix them in just before serving.  If you skip roasting the chick peas, you can chop the tomato and mint while the bulgur soaks and have dinner ready in minutes.

This dish can be served either hot, cold, or at room temperature.  I made it for a Memorial Day picnic, and it was very popular at the buffet table.  It will definitely be a regular poolside meal for us this summer.

Oscar in particular has been loving his bulgur.  When we had it for dinner the other night he said, "Mommy, do you know how much bulgur I'm going to make when I grow up?  I'm going to quintuple the recipe!"  And then he polished off four bowls of it.

Minted Bulgur with Tomatoes and Roasted Chick Peas

Serves 6
45 minutes preparation and cooking time, plus cooling time if desired

2 15-counce cans chick peas, rinsed and drained
1 tablespoon plus 1 teaspoon cumin, divided
salt to taste
1 tablespoon olive oil, plus a splash for the chick peas
2 cups bulgur
1 cup coarsley chopped mint
4 tomatoes, chopped

Preheat the oven to 425 degrees.  In a casserole dish,  toss the chick peas with 1 teaspoon of cumin, a few shakes of salt, and a splash of olive oil.  Bake the chick peas for 40 to 45 minutes, stirring occasionally, until they are crisp on the outside, but still tender on the inside. 

Heat 2 cups of water in a kettle or saucepan.  In a large skillet, heat the olive oil and add the tablespoon of cumin. Stir for a few seconds until the cumin is fragrant.  Add the bulgur and a teaspoon or so of salt, and stir it for a few seconds until it is uniformly coated with the cumin and olive oil.  Remove the pan from the heat, add the hot water, stir, and cover with a pot lid wrapped in a kitchen towel.  After 10 minutes, remove the lid, fluff the bulgur with a fork, and set it aside.

Meanwhile, chop the tomato and mint.  Just before you are ready to serve, mix the tomato and mint with the bulgur.  Mix in about half of the chick peas and sprinkle the rest over the top.

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Asparagus with Shallot Champagne Vinaigrette

I love this time of the year at the farmer's market.  Every time I go, there is something new making its appearance for the season.  When I first saw asparagus there a couple of weeks ago, I nearly did a little dance.  Local, fresh asparagus are so delicious.  There are so many different things that you can do with them, and I hope to offer a few more recipes before the season ends, but the first time I have them for the season, I really want to savor the pure taste of asparagus.  One of my favorite ways to do this is to quickly blanch them and serve them at room temperature with a vinaigrette.  This dish is perfect for a dinner party because you can do it in advance and asparagus are always a treat.

We bought both green and purple tipped asparagus at the farmer's market.  Olivia wanted to try white asparagus too, so I picked up a bunch of those when I saw them at Whole Foods.  The purple color turned to green when cooked so we couldn't tell whether there was any difference in flavor between the purple and green asparagus.  The white asparagus were milder in flavor, crisper, and jucier than the green.  

There are lots of different theories out there about how best to trim asparagus.  In Mastering the Art of French Cooking, Julia Child recommends peeling them with a knife to penetrate deeper than a potato peeler would.  Harold McGee wrote a fascinating piece for the New York Times saying that his research showed that the most effective method was to cut the asparagus 6 to 7 inches from the tip.  He then cut all but the very end of the stalk into very thin rounds and cooked and ate those too.  Personally, I have always been a snapper, and I just can't break myself of the habit.  There is  something organic about bending that stalk and letting it snap on its own that feels right to me.  Coincidentally, it seemed that I did get about 6 or 7 inches of tip left.  And I saved the stalks to try cooking them later.

The dressing that I made is a favorite basic vinaigrette.  The recipe makes more than you need for the asparagus, but I just keep the extra on hand and we use it for other salads.  It was perfect to drizzle over the asparagus.  Everyone tried them and the girls were definitely won over, although Oscar still needs a bit more convincing.  Fortunately we made a huge plate of asparagus and, when no one was looking, I polished them off.  Aaaaah, spring!

Asparagus with Shallot Champagne Vinaigrette

Serves 5 as a side dish
15 minutes preparation and cooking time

approximately 1 pound fresh asparagus
1 medium shallot, minced (3-4 tablespoons)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup champagne vinegar (red or white wine vinegar may be substituted)
1/2 cup good quality extra virgin olive oil

Set a large pot of water to boil.  Snap off the ends of the asparagus and reserve then for another purpose.  When the water boils, generously salt the water and add the asparagus.  Let the asparagus boil for 4-6 minutes, until you can pierce them easily with a sharp knife.

Meanwhile, make the vinaigrette.  Whisk together all of the ingredients except the olive oil.  Continue whisking while you slowly add the olive oil.  It is important to add the olive oil very slowly so that it emulsifies (incorporates into the vinegar mixture). 

When the asparagus have finished cooking, drain them in a colander and immediately run cold water over them to stop the cooking.  Arrange them on a platter and drizzle some of the dressing over them.  Reserve the remaining dressing for another purpose.

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Egg Salad with Tarragon and Shallots

Now that Easter has passed and our eggs have been decorated, hidden, and found, we have a refrigerator full of eggs.  Fortunately, we all like egg salad.  We found a delicious recipe in the Gourmet Cookbook a few years ago that uses tarragon and shallots, and the combination is wonderful.  We have adapted the recipe to suit ourselves, and it is now one of our regular weeknight meals.  The hint of tarragon adds an unusal freshness and the shallots add a subtle onion flavor and texture without being overpowering.  Although fresh tarragon is best, when it is not available at the store (like today), dried tarragon still works well.  Because we often have it for dinner, this recipe makes enough to serve all five of us for dinner, with a bit left over for lunch. 

The egg salad is very quick to prepare.  If you have hard boiled eggs in the refrigerator, it will only take 10 or so minutes.  Even if you have to cook the eggs, you can chop the shallots and tarragon while they cook, and you will have a delicious, filling meal in no time.

The children were a great help in preparing the dish.  They love to use the egg slicer, and Olivia was a good peeler.  We served the egg salad with thick slices of lightly toasted crusty bread and some wonderful microgreens from Chesapeake Greenhouse's stand at the Takoma Park farmer's market.  These tiny greens are a mix of lettuces, harvested when they are small and tender.  The mix includes arugula and red leaf lettuce and it added a great flavor and crunch to the creamy egg salad.

Today I planned to use up all of those Easter eggs, but the children wanted us to hide them for one last egg hunt.  Luckily, I had an extra dozen.  I think we'll be eating a lot of egg salad.

Egg Salad with Tarragon and Shallots
Adapted from the Gourmet Cookbook

Serves 6
10 minutes preparation time
20 minutes cooking time

1 dozen eggs
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried, or more to taste
3 tablespoons finely chopped shallot
1/3 cup mayonnaise
3 teaspoons white wine or champagne vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Bread for serving
Microgreens or other garnish for serving

If you need to cook the eggs, place them in a suacepan and cover generously with water.  Bring the water to a boil, and let it boil for 1 minute.  Turn off the heat and let the eggs sit for 15 minutes.  Drain the water and run cold water over the eggs for a few minutes until they cool.

Peel the eggs and dice them into small pieces.  Add the remaining ingredients, taste to see if you need more seasoning or tarragon, and serve.  Enjoy!

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Creamy Turnip Slaw

Turnips are bountiful at farmer's markets and in Community Supported Agriculture shares in the winter. So much so that within the span of 10 days, not one, but two friends gave us turnips because they couldn't eat them as fast as their CSA could deliver them. I tried to think what I could do with them that would be appealing to the children, and decided to try making them into a gratin, as a substitute for the potatoes. We adults liked it, but it wasn't as fabulous as I had hoped. I think I just kept wanting the texture and flavor of potatoes instead. 

And the children did not care for it. They preferred nibbling on the turnip pieces before I cooked them. When Gabe and I talked about that later, he suggested that the turnips would make a good cole slaw. I loved the idea. Raw turnips have an earthy sweetness that is a delicious complement to the mildness of the carrots and the punch of the red onion.

This slaw is creamy, crunchy, and very quick to make. It tastes better if it has a chance to sit for 30 or more minutes, so I recommend making it before you prepare the rest of your dinner. For a slightly different flavor, substitute fresh squeezed lemon juice for the vinegar. 

It was refreshing to have this cool, crisp dish during the winter, and the children all gave it a thumbs up.

Creamy Turnip Slaw

Serves 6
15 minutes preparation time
30 minutes resting time

4 medium turnips, peeled and quartered
3 carrots, scrubbed and trimmed
approximately 1/10th of a red onion, peeled
3 tablespoons sour cream
1/3 cup mayonnaise
1 teaspoon salt
3 tablespoons cider vinegar
2 tablespoons parsley, chopped

Grate the turnips, carrots, and red onion in a food processor. In a medium-sized bowl, whisk the sour cream, mayonnaise, vinegar, and salt.  Add the grated vegetables and the chopped parsley and stir everything together.  Let the slaw sit for about 30 minutes before serving to soften the vegetables and intensify the flavors.

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Avocado, Red Onion, and Feta Salad

Although we often find tasty treats at the farmer’s market in the winter, the colors usually mirror the season, with brown mushrooms and dark greens. There is only an occasional jolt of orange from a squash or a red apple, and there is very little that is a vibrant, bright green. So when we saw a new farmer offering lettuces in various hues of light green, we had a visceral reaction. The color completely perked me up, and I practically skipped over to the table. It just felt like a blast of spring on an otherwise gray day.

The lettuces are grown by Chesapeake Greenhouse in Sudlersville, MD, and the farmers have been at the market every week so we have become regular customers. Our favorite has been their Boston lettuce, which has a mild flavor and a smooth texture. I wanted to make a salad to feature this lettuce that would complement that mellow flavor and be interesting to the children.

My brother-in-law had made a salad of avocado and onion on one of our visits to Miami that the children still remember, so I thought I would try a similar combination of flavors here. I marinated the onions in lime juice so that they would still add crunch, but also have a tang that would contrast with the mild flavor of the lettuce and the creamy avocado. The feta adds a tart saltiness that makes the entire salad delicious. 

The lettuce and avocado don’t really need a dressing because the salad has so much flavor on its own, but I tossed them each with a splash of olive oil and red wine vinegar to moisten them. I layered the ingredients when serving to allow the children to eat around any parts of the salad they didn’t want. And yet, they didn’t love it as I had hoped they would. But Gabe and I now have had it several times and we do love it, so I decided to share it anyway.  Maybe your children will be more adventurous.

Avocado, Red Onion, and Feta Salad

15 minutes preparation time

Approximately ¼ red onion, sliced
juice of 1 lime
1 head Boston lettuce, washed, dried, and torn into bite-sized pieces
1 avocado, peeled and cut into cubes
olive oil
red wine vinegar
salt and pepper to taste
approximately 1/3 pound feta cheese, crumbled

Marinate the sliced onion in the lime juice for about 15 minutes.  Toss the lettuce gently in a bowl with a splash each of olive oil and vinegar (I used about a tablespoon of olive oil and a teaspoon of vinegar) and salt and pepper to taste.  Do the same for the avocado, using less of each ingredient.

When the onion has finished marinating, layer the salad on a platter or in a bowl:  first the lettuce, then the avocado, then the red onion and, finally, sprinkle the feta on top.

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