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Posts from the ‘Salads’ Category

Well, well, well… (remember me?)


This poor little blog has been neglected the last couple of months by yours truly.  Blame my new job!  I’ve been traveling like crazy and have hardly been home to cook.  So to talk you into sticking around…here’s as much of a post as I can get out there.

Let’s start with the most recent addition to our kitchen…

For my birthday, Woody gave me a baking steel, from Modernist Cuisine. Which is very cute and thoughtful…he really knows the way to my heart.  It’s through Pizza!  And a couple of nights ago…the first time, we’ve both been in town at the same time in weeks, we made one of these…

…actually we made two…and left only crumbs!

This is the closest we have come to making Neapolitan style pizzeria pizza, with a blistered crust, fresh buffalo mozzarella, San Marzano tomatoes and fresh basil.  I can’t wait to have it again!

I recently taught a 10 day course in Chico, CA and during a free afternoon, found myself touring the Sierra Nevada Brewery, which of course finishes with a tasting.  The hoppier the beer the better!  I loved the Hoptimum – it has an IBU (International Bitterness Unit) 100.  And their dry hop cold storage room smelled amazing!

Their operation is impressive, even more so because of their emphasis on being green! (Large solar array, hydrogen fuel cells, water treatment plant, etc.)  I really enjoyed Chico…quite a fun little town.  Of particular note is Chico Chai, Avocado Peach Margaritas at this place, and breakfast at Cafe Coda.

Feeling like something on the lighter side…

I experimented with a cold Soba noodle salad with seared tofu, sautéed mushrooms, steamed broccoli and fresh snow peas with a carrot, ginger miso dressing.  It needs a little tweaking, but certainly filled our bellies!

In early May, I had a craving for Chicken Tortilla Soup and whipped this up!

Those are house-fried tortilla strips on top, and the bowl is not ready until you’ve squeezed some fresh lime juice over the top and added fresh avocado as well!

Woody ordered some chile powders from New Mexico and was intrigued by this Blue Corn Pancake Mix.  We threw a batch together one morning, and can now speak from experience…it’s delicious!

Reaching way back (like late April), we made this awesome salad with roasted golden beets, fresh hazelnuts from Oregon, bacon and goat cheese!

I’m about to hit the road again tomorrow and I’ll be gone until the end of June.  I’m SOOOOO looking forward to July, summer produce at the farmer’s market, time to cook, patio sitting and a few slow weeks!

Until July…

Cheers!

 

Stuffed Squash Blossoms with Shaved Baby Zucchini & Toasted Pepitas


When someone utters the words “…this is the best thing we’ve made…ever!”  ’nuff said.

Squash blossoms are available for only a short period of time in the summer and are the epitome of ‘seasonal’.  They are typically picked in the morning and brought to the farmer’s market that day and are best used within a couple of hours.  This dish is perfectly simple and refreshingly light without being short on flavor.

I spotted the original recipe on epicurious as we were walking through the farmer’s market trying to solidify our dinner plans.  Our modified recipe is shown below.

Besides squash blossoms, in looking for shallots, we stumbled upon green shallots, which I don’t believe I’ve used before.  I am positive the dish would have been delightful with regular, good ‘ole shallots…but I believe the green shallots made it just a touch more special!

Let’s talk tomatoes!  Tomatoes in the summer are serious business.  It is not summer without tomatoes that need nothing other than to be plucked from the vine and tossed in one’s mouth and with a tiny squeeze of the jaw burst forth with flavor and juice.  These miniature (sometimes referred to as Sweet 100’s) citrusy orange delights would have been so offended had we tried to cook them…they would have sprouted legs and walked right out of the kitchen (original recipe called for roasting the tomatoes).

I am often made fun of for appreciating things that come in small proportions (read: I love anything that is small or comes in a miniature size).  Prime examples of such behavior: I refuse to use anything other than the mini-taster spoons when eating ice cream from a shop; we shouldn’t even talk about the number of small bowls that crowd my cupboards; and I am addicted to small notepads and mini-books and have recently discovered some half-size mechanical pencils; so my love for baby vegetables should not surprise anyone!

How can you resist these little guys!?!

Make sure to roast the pepitas, the nuttiness and the crunch are very important for the final dish!

For squash blossoms

2 teaspoons olive oil
1-2 oz mild fresh goat cheese (6 tablespoons) at room temperature
1 tablespoon heavy cream
2 tablespoons chopped green (hulled) pumpkin seeds (pepitas), toasted until they puff
1/4 cup chopped fresh basil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
6 male squash blossoms with stems (not with baby zucchini), stems trimmed to 1 inch

Filling:

Stir together goat cheese, cream, pumpkin seeds, basil, salt, and pepper in a bowl and set aside.

Pipe filling into each blossom and twist ends of petals gently to close.  We used a ziplock bag and cut off the tip to pipe the filling into the squash blossoms.  Chill them covered, until ready to fry.

*We realized that we should have made the mixture immediately upon returning from the farmer’s market and filled the blossoms as soon as possible as the flowers were open when we bought them and closed up tighter and tighter as the day went on making it more difficult to fill them later on without ripping the delicate petals.

For vinaigrette and shaved squash

1 tablespoon rice vinegar (not seasoned)
1 tablespoon minced green shallots
2 tablespoons mild extra-virgin olive oil
1/8 teaspoon black pepper
3/4 teaspoon kosher salt
3-4 baby zucchini, rinsed and stems discarded

Purée vinegar, shallot, oil, pepper, and salt in a blender until smooth and emulsified.

Slice squash paper-thin (lengthwise) using a mandoline, then overlap squash slices decoratively on 2 plates.  Do this shortly before frying the blossoms and plating the dish, otherwise the slices will dry out.

For tempura batter and frying

6 cups vegetable oil (preferably canola or grapeseed)
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup chilled sparkling water

Make tempura batter and fry blossoms:
Heat 2 inches of oil in a 3-quart saucepan to 350°F on thermometer.

Set a bowl in a larger bowl of ice and cold water, then whisk together flour and salt in smaller bowl. Then whisk in sparkling water until combined well.

Working in batches of 2 or 3, coat blossoms in batter, lifting each out by its stem and letting excess drip off, then fry, turning, until batter is crisp (it will not brown), 1 to 1 1/2 minutes. Transfer blossoms as fried with a slotted spoon to paper towels, drain, then season with salt.

For topping

2 tablespoons green (hulled) pumpkin seeds, toasted until they puff
Handful of small basil leaves (preferably Thai) or sliced larger leaves
1 cup small cherry tomatoes (sweeter the better), halved lengthwise or served whole 

Assemble plates:

Drizzle vinaigrette over squash slices, then arrange 3 fried blossoms in middle of each plate. Sprinkle remaining oven-dried tomatoes, pumpkin seeds, and basil around blossoms and season with salt and pepper.

Serve immediately and enjoy with a glass of white wine – we went with a 2008 Russian River Chardonnay.

The crisp raw zucchini where perfect paired with the crunch of the tempura and the richness of the goat cheese…add in the juicy tomatoes and the acid from the vinaigrette…and it was perfection!  Seriously…perfection!

We are dying to make this again…but just might have to wait until squash blossoms are back in season next summer!

What are your favorite completely seasonal dishes for summer?

 

Refeshing Chopped Italian Salad


Raise your hand if you like salt…?  Yup, I see a few hands out there.

Salty or Sweet…????  I count myself in the salty category and in fact have been given various nicknames that reflect my affinity for the natural crystal, including ‘old salty’.  I would much rather snack on tortilla chips or popcorn than have a cookie.  I crave salt.  This salad is just perfect…a fresh (and a little bit salty) salad for summer with a hint of sweetness from golden raisins.

I was inspired to make this salad after dining out with my husband here and enjoying a dish very similar…we both remarked “why don’t we eat more chopped salads?”  This is, in fact, a very good question!  Salads can be tricky…I like them dressed and tossed; they can be awkward to eat if the greens aren’t cut to an appropriate size; and they can so easily be ruined by too much dressing.  The chopped salad is the answer to all of these issues.

Chopped implies a certain size…so no worries with the giant lettuce leaf sticking out the side of your mouth smearing dressing up and down your cheek.  Chopped salads also typically are chock full of ingredients going beyond greens…which makes them heartier (better as a whole meal), and more flavorful…so the need for a lot of dressing is significantly reduced.  Chopped salads are also a great way to use up leftovers…perhaps you have one baked sweet potato left and a couple crumbles of blue cheese along with some pecans…add greens and a light vinaigrette and poof – dinner.

This particular chopped salad is distinctly Italian with dry salami, black and green olives, radicchio, and feta. The saltiness is countered with golden raisins and the unexpected but totally necessary nutty component – pistachios and a good handful of Italian parsley.

Nice Chopped Italian Salad

1 head iceberg lettuce
1 head radicchio
½ cup of golden raisins
1/3 cup of canned black olives, sliced
1/3 cup of green olives, sliced
¼ to 1/3 of a small dry salami, cubed
½ cup of pistachio meats (shells removed)
1/3 cup of feta cheese, crumbled
handful of chopped flat leaf parsley

Slice green and black olives and cube the salami.  Next, slice and chop the iceberg lettuce and radicchio and put in a large salad bowl.  Throw in all the toppings – olives, raisins, pistachios, and salami.  In a small bowl, whisk your dressing together.  I went with a very simple red wine vinaigrette which I never measure…just eyeball the amounts and always taste as you go…it consists of olive oil, red wine vinaigrette, a tiny bit of salt and some pepper – just whisk it all together before drizzling it over the salad.  Make sure to err on the side of too little dressing as you can always add more.  Once dressed, add in the feta and most of the chopped parsley, toss again and then serve up with another sprinkling of parsley and some toasty crisps.

Do you like chopped salads?  What are your favorite additions?

PS:  Don’t underestimate the importance of the raisins!!!  I’m not always a giant raisin fan…but I wouldn’t imagine eating this salad without them.

Salade Niçoise


Salad.  The word is ripe with meanings.  Could be dessert, breakfast, a hearty meal, a light spring side, could be greens and a little dressing or contain nothing green at all…might be the whole meal or just a nibble to whet your appetite.  I’m a big fan of savory salads that have intention, I love a composed salad, have a sweet spot for any salad with a hit of protein, and of course…add olives to anything and I’m in!

A niçoise salad hits every mark and is easily made almost any time of year!

This recipe comes from Around My French Table by Dorie Greenspan.  I first learned about this book via NPR and The Splendid Table with Lynn Rossetto Kasper who interviewed Dorie.  However, this salad hardly needs a recipe at all (but I posted it below).

We were inspired to make a niçoise after reading a Cook’s Illustrated review of canned tuna focusing not only on taste but also on sustainability and ethics of the company.  American Tuna came out on top…and when we spotted it while grocery shopping…we knew just what we would be making with it.

The tuna is worth the additional cost and the quality is outstanding.

Recipe (courtesy of Around My French Table by Dorie Greenspan)

8-12 small potatoes, scrubbed
2  5 to 6 oz. cans tuna packed in oil, drained
4 tomatoes, cut into chunks or 20 grape tomatoes, halved
3/4 lb. green beans, trimmed
4 hard-boiled eggs
about 20 Niçoise olives, pitted
2 tbsps. capers, drained and patted dry
8 anchovies, rinsed and patted dry (we skipped the anchovies)
4-6 handfuls of bibb lettuce
1 shallot, finely chopped
olive oil
light vinegar or lemon juice
chopped fresh parsley for garnish
salt and freshly ground pepper

Since it was just the two of us, we halved the recipe and the portions were very generous!

Start by cooking the potatoes in boiling and salted water.  You’ll want to cook the potatoes whole, they will hold their shape and look crisper for the salad.  Depending on the size, they should take between 10-15 minutes…and I would err on the shorter side.  You can test the doneness by piercing one of the potatoes with a paring knife.

We happen to have some hard-boiled eggs on hand from earlier in the week, but if they are not a standard in your fridge…go ahead and hard boil the eggs using your preferred method and make sure they have time to cool down before peeling and quartering them.  Depending on the size of tomato you use, quarter or half the tomatoes.

The green beans need only a very quick blanch in salted boiling water and a quick cool-off in some ice water.  Once you have all your ingredients ready to go – it’s time to pull it all together.  Mix up the dressing…a little olive oil, shallots and vinegar seasoned with salt and pepper.

Toss the lettuce with the dressing and pile high on the plate and then top with all the fixings…in whatever fashion grabs you in the moment.  Open a lovely crisp bottle of white wine to cut through the oil of the tuna, olives and anchovies and the salt of the capers and olives and you’ve got dinner on the table!

Bon Appétit!

2011 Meals in Review | part two


as promised…

2011 Meals in Review | part two

July

Gorgonzola Chicken Pasta Salad (a la D’Amico & Sons)

German Potato Salad

Summer Tomato Caprese Stacks

Bastille Day & a Little Liberté with Scallion and Chive Smoked Salmon Spread

 

August

Sour Cream Verde Enchiladas

 

September

Heirloom Tomatoes Bread Salad with Burratta

Zucchini, Summer Squash and Brown Rice Casserole

 

October

Tomato and Gruyere Tart

served with a little salad

Fresh Linguine with Mizithra Cheese and Lightly Dressed Arugula

Traditional Beef Empanadas (made mini!)

A little sampling of delicious items…cheese, olives, toasts, etc.

Niçoise Salad

 

November

Pumpkin Pecan Biscotti

Brioche French Toast

No-Knead Bread

Gougeres

Red Tea, Beef & Sweet Potato Stew

Pumpkin Stuffed with Everything Good

Excuse the phone photo…but that’s what’s left of a scrumptious braised rabbit with pappardelle from this place.

Chestnut Pancetta Stuffing for Thanksgiving

My Thanksgiving plate…and no I didn’t overdo it!

Couldn’t be complete without a slice of pecan pie!

The morning after was no let-down with Pheasant and Waffles topped with a Fried Egg and Mushroom Thyme Gravy!!!

 

December

A weekend trip up north found us eating at the Culinary Institute of America’s restaurant in St. Helena.  The Tasting included 5 delectable bites to whet our appetites.

The polenta sitting under the magnificently cooked piece of beef was quite possibly the best thing on the table.

Duck Confit with a Poached Egg and Frisee

Krumkake Christmas Cookies

Christmas Eve bites including Cremenelli Salami – a little hometown pride!

Christmas Dinner – Tenderloin of Beef, Creamy Dill Carrots and Brussel Sprouts with Bacon

Turkey Tetrazzini

The BEST use of leftover beef ever…sliced beef tenderloin topped with a cold Bernaise sauce

And last but not least, Short Ribs Italiano served over Pappardelle!

 

We’re making some artichoke dip and about to head over to friends to ring in the new year!  Tonight is for looking back and tomorrow, we start fresh.

A Whole New Year!

Happy New Year!

2011 Meals in Review | part one


As I’m a bit behind these days, I noticed while perusing my photos from the past year in search of a couple photos for a new year’s card to send out, how many delicious moments we had in 2011.  What follows is not only what we made, but what we enjoyed! 

The delicious moments of 2011…


January

Rosemary Sea Salt Dinner Rolls (recipe credit: Pioneer Woman)

Creamy Pheasant and Wild Rice Soup

Orechiette with Pheasant, Bacon and Spinach

Butternut Squash, Shallot and Goat Cheese Pizza

Pot Roast…good the first time, better the second…

Cumin-scented Butternut Squash with Onions and Wild Rice

Pot Roast Ravioli

Homemade Fettuccini

Boboli’s done right…!  (yes, you are correct…that is an egg cracked on top peeking out from underneath the arugula and parm!

 

February

yummm…pancakes

Delicate Scrambled Eggs with Truffle Salt

A Birthday dinner at Bouchon

Cod Brandade with Tomato Confit and Fried Sage Leaves

Frisée aux Lardons et Oeuf Poché

Croque Madame

Back at home…Cheese Soufflé

Lump Crab Cakes

Valentine’s Day Cheese Fondue

Tempura and Cold Soba Noodles

Baby Artichoke Gratin (recipe credit: latimes.com)

 

March

Fancied-Up Burgers

Seared Scallops with Cream of Cauliflower Soup

Welsh Rarebit

 

April

April brought with it a trip to Vienna for Woody’s work…

Käsekrainer – near perfect street food

Beef Tartare with all the appropriate accoutrements

Veal Medallions

Finally in the homeland…a full plate of spätzle just for me!

A celebratory meal at Meinl am Graben began with a Veal Carpaccio for Woody

Tortellini with Consommé and Crisped Prosciutto

Honestly…I can hardly remember what exactly this course entailed…but I DO remember that it  was incredibly amazing!

The third course of our prix fixe…again…perfection!

Although I can’t say the name of the place…the fare was delicious

A trip to Vienna without Viennese coffee would be a crime!

Back at home…Pacific Spiny Lobster with Fava Beans and Meyer Lemon

Grilled Cheese Invitational…who says no to that…?

Burrata with Cherry Tomatoes…there were plenty more sandwiches and a lot more cheese, but most disappeared before I could get a shot!

And of course, an annual batch of Deviled Eggs for Easter!

 

May

Fried Chicken Salad with Goat Cheese

Onion & Bacon Tart

Minted English Pea & Lemony Feta Crostini

Another birthday was cause for a trip to the Los Olivos region, some wine tasting and of course a meal or two…

Bistro Burger

Spring Vegetable Pot Roast

Ebelskivers

Savory Lentil Salad

House guests meant a trip to the Original LA Farmer’s Market and an Oyster Po’ Boy

June

Chicken Garlic Sausage & Swiss Chard Flatbread

Potato Salad – Two Ways

Poppyseed Cake with Strawberries and Mascarpone Frosting

Part two coming soon…

DLW: Fettuccine with Mizithra Cheese and Fresh Dressed Arugula


Very satisfying, very quick and seemingly exquisite.

Fresh fettucine pasta cooked al dente, tossed with butter, sea salt and fresh cracked pepper, piled on a plate and topped with plenty of mizithra cheese.  Mizithra is a greek cheese, almost like an aged and dried version of feta.

In a bowl, squeeze a bit of fresh lemon juice, sprinkle in salt and grind in some pepper, stir a bit and then add some good olive oil…just before serving, toss in fresh arugula and coat with the dressing, pile high on the plate and top with shaved parmesan.

The bite of the arugula balances out the richness of the buttery pasta.

Enjoy!

Indian Summer Tomatoes! (and what to do with them…)


I’m back.  Or at least I’m trying.  Life got in the way these past two months…though I can’t quite pin it down to one thing.  There were house guests, school starting again, typical work stresses, trying to actually have a vacation, last-minute chaperoning of an outdoor ed trip, and life in general.

As I was looking through all the photos that have accumulated over the last two months…a significant portion of the dishes include tomatoes.  Let’s review, shall we!

A lovely typical caprese with fresh tomatoes, basil from the garden, peppery and buttery olive oil, sea salt, fresh black pepper and of course fresh mozzarella and a drizzle of balsamic vinegar!

Then there was the tomato and zucchini herb tart with gruyere…

We can’t forget the late summer farmer’s market heirloom tomatoes…

…and the burrata, oversized buttered croutons and herbed vinaigrette that took these tomatoes from summer treat to inspirational dish!

Although only garnished with tomatoes…this dish seemed to be in line with the others…

Zucchini, onion and pasilla pepper omelet with goat cheese and herbs!

I sit currently near an open window with blue skies and plenty of sunshine, which means is slightly hard to imagine that the rest of the country is slowly slipping past the height of fall and right into that season the follows autumn (and must not be named yet).  With a radio report of record October snows in the east…I promise, I’ll try to get my fall on out here in SoCal!  I feel the pull of seasons, but when it’s still 80° outside, it’s hard to consciously turn the oven on and roast things, or make soups, or even bake.  The nights are becoming increasingly cool…I even brought out a down comforter for the bed…as lows are in the high 40’s.  (don’t laugh)

I’ve got a few more posts to come and the motivation and inspiration to get back into the kitchen is creeping back!  How is your fall going?  Anybody else still enjoying the last few tomatoes of summer?

Savory Lentil Salad (with a side of dinner on the patio)


Don’t you wish that more dinners looked like this?  I certainly do!  And summer is the perfect time to institute the no-cook, bits-and-pieces, smorgasbord-dinner-on-the-patio, evening!

The heart of the meal is the Lentil Salad (recipe to follow).  Every time I have lentils I end up asking myself why I don’t eat them more often?

Moving on…starting at the top in the center are some Lucques olives – they are a bright fresh tasting and meaty olive from France that needs nothing more than to be popped in your mouth and savored as-is.  Almost out of the picture, we have Brillat-Savarin cheese which can only be described as the most wonderful thing I’ve put in my mouth – creamy, dense and buttery and sweet as all get-out!  Next some crusty bread, sliced nectarines, lentil salad, Bellweather Carmody – a semi-firm young Jersey cow’s milk cheese from Sonoma County, salty-date and almond raincoast crisps (my favorite new cracker), sheep’s milk Brebiou cheese from France, and last but not least some dry-cured Chianti salami!  This is probably enough for at least 4 people…but Woody and I managed to polish it off just fine!  Onto the lentil salad…

Savory Lentil Salad (recipe courtesy…my Dad)

Lentils
2 cups water
1 cup white wine
1 cup chicken broth
1 tsp. salt
1 bouquet garni
1 medium carrot
celery leaves
1 small onion
6 cloves
1 cup lentils

Dressing
1 tbsp. balsamic vinegar
4 tbsp. olive oil (or walnut oil)
½ tsp. Dijon mustard
Salt & pepper to taste

Garnish
2 scallions, sliced
¼ cup chopped walnuts
¼ cup chopped parsley
6-8 sun-dried tomatoes

Start off by measuring your lentils and then putting them in a strainer or colander to rinse them under cold water.  This is an important step because a) it helps rinse off any remaining dirt from the packaging plant and b) sometimes small rocks or stones make it into the bag of lentils…they look very similar…and no one likes to bite down on a small rock!

Stud the onion with the cloves.  Combine all ingredients except the lentils in a pan and bring to a boil.  Add the rinsed lentils and return to boil for 5 minutes.  Cover, reduce heat and cook for 10-15 minutes until lentils are cooked but still crisp.  Drain, remove the vegetables from the cooking liquid.  I cut the carrot up to add a little color to the finished salad…but otherwise, they can just be discarded.

Blend the dressing ingredients – the walnut oil is preferable as it enhances the nutty flavor of the lentils, but olive oil will work just fine – and then pour the dressing over the warm lentils.  We love this recipe and have made it word for word many a time…but we changed it up a bit.  First I kept one of the carrots from the cooking liquid and cut it into a small dice and added it back to the lentils.  We didn’t have any sun-dried tomatoes on hand, so we skipped them entirely…and Woody is not a fan of the walnuts, so we left those out as well.  We added in the scallions and a bunch of parsley.

It’s important to pour the dressing over the lentils while they are still warm, and then you’ll want to let the whole thing sit for a bit, in the fridge or on the counter to let all of the flavors come together.  Before serving, make sure you taste it again, most likely you’ll need a little bit more vinegar…they’ll soak it up and mellow out.  It’s great as a light salad served over a few greens or a slice or two of some crusty bread and sliced tomatoes.

I’m working on having more cold salads to bring for lunch at work – do you have any favorites that work well for you?  Are you a bring-your-lunch-from-home or a run-out-and-get-a-quick-bite person?

Happy 4th!  Enjoy the weekend…it’s a hot one!

Smoky Peppadew & Paprika Potato Salad


Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

What says summer more than potato salad?  School’s out, the days are long, the weather is delightful okay…actually…our weather is fine…but June Gloom is in full effect!  A quick look outside would make you think it was chilly and dreary…but by 4 o’clock the sun is usually burning through the clouds and making an appearance.  We felt like breaking out our barbecue for the first time this year, throwing some hot dogs on the grill and eating on the patio.  Woody insisted on straightforward sides – as in cheetos…but don’t worry…we bumped the level of sophistication by getting the Baked Cheetos (did you know they make these…and they are delicious…there is hardly any difference in taste from the real fried ones…makes me wonder why they fry them in the first place!…I digress).

I love a good ‘ole standard mayo-based potato salad…but the Daring Cooks challenge calls for a healthier version., and we switched up the flavor profile a bit to make it a little more interesting.  Never a dull day around here!

Smoky Peppadew & Paprika Potato Salad

Servings: 4
Ingredients:
1 pound small red creamer potatoes or any other baby reds
3 peppadew pickled peppers,diced small
3 green onions, sliced thin
1 tbsp. chopped fresh cilantro

Dressing Ingredients:
½ cup greek yogurt (we use Fage Greek yogurt)
½ tsp. smoked paprika
¼ to ½ tsp. harissa paste (to taste)
Dash of Worcestershire sauce
¼ tsp. of Pickapeppa sauce
Squeeze of fresh lemon juice
½ tsp. of sea salt and a grind or two of pepper

Directions:
1. Scrub potatoes and leave on skins, cut into quarters
2. Boil potatoes till tender, about 15-20 minutes
3. Drain and cool
4. Dice peppadew peppers
5. Mix dressing, add peppadew peppers, taste for seasoning, and then toss in the cooled potatoes
6. Add in the sliced green onions and fresh cilantro and toss gently to mix
7. Chill and garnish with fresh cilantro and serve!

Yogurt.  Put it in the bowl.

Peppadew peppers are delicious…a mild and sweet pepper that is pickled and originates from South Africa.  Our favorite way to serve peppadews is whole, stuffed with goat cheese and topped with some fresh ground pepper and parsley.  These peppers have become very available in the last few years, you can find them in jars on the pickle or roasted pepper aisle in the grocery store, or more recently, they are pretty common in the olive bar area as well.

Slice and dice the peppers and set aside.  Harissa is hot chili paste used in many parts of North Africa and adds another complex flavor and a bit of heat to the dressing.

Add the peppadews, paprika and harissa to the yogurt along with a squeeze of lemon.  The peppadews add a bit of vinegar to the dressing, so not much lemon is needed.

Mix it all up.

Add in the potatoes and stir gently.

Add the green onions

Chill and serve.

BONUS!  I didn’t stop at one potato salad…nope…I made two.  ‘Cause I’m crazy like that!  This next one is a bit more traditional but still on the healthy side, recipe is a variation of Jami Sorrento’s Creamy Yogurt and Dill Potato Salad, our hostess for the June Daring Cooks Challenge.

Creamy Yogurt & Dill Potato Salad

Servings: 4
Ingredients:
1 pound small red creamer potatoes or any other baby reds
1-2 Celery stalks, sliced thinly

Dressing Ingredients:
3 tablespoons fresh dill
½ cup greek yogurt (we use Fage Greek yogurt)
1 teaspoon sea salt
Juice of ½ fresh lemon
Dash of Champagne Vinegar
Salt and pepper to taste
Dill for garnish

Directions:
1. Scrub potatoes and leave on skins, and cut into quarters
2. Boil potatoes till tender, about 15-20 minutes
3. Drain and cool
4. Slice celery
5. Mix dressing, taste for seasoning, then add cooled potatoes and celery
6. Chill and garnish with dill sprigs before serving.

Together at last…

Sit down and enjoy…hot dogs, baked cheetos, greens and of course – Potato Salads!

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