Arugula Salad with Corn & Burrata

I am in love with burrata. My blog friend, Johanne @ French Gardener Dishes, just posted a fabulous (anonymous) quote about the subject, “Burrata improves the flavor of summer and the flavor of life!” Apparently, I share my fondness of the creamy cheese. 🙂

The creamy burrata added a wonderful richness to this lovely summer vegetable salad. I served it to friends for lunch along with Grilled Garlicky Eggplant Sandwiches with Basil & Feta. We -along with all of our kids- also enjoyed Back to School Blondies with an ice cream terrine inspired by Nancy @ Feasting with Friends Blog for dessert. It was quite a feast for lunch!

The salad recipe was adapted from Food and Wine, contributed by Chef Brian Clevenger of Raccolto in Seattle. I substituted edamame for the fava beans, increased the tomatoes, and omitted the mint. It was a crowd pleaser.

I’m bringing this lovely vegetable-loaded dish to share with my friends at Angie’s Fiesta Friday #136 this week hosted by Judi @ Cooking with Aunt Juju. Enjoy!

Yield: Serves 4 to 6

  • 1 cup frozen shelled, pre-cooked edamame, thawed
  • 1/4 cup extra-virgin olive oil
  • 3 ears of corn (preferably white), shucked and kernels cut off the cobs (3 1/2 cups)
  • coarse salt
  • freshly ground black pepper
  • 1 T sherry vinegar
  • 4 ounces baby arugula (6 cups lightly packed)
  • 10 ounces mixed cherry tomatoes, halved
  • 1/2 cup coarsely chopped mint, optional
  • 1/2 cup coarsely chopped basil
  • 8 ounces burrata cheese

  1. Place the frozen edamame on a plate or rimmed cookie sheet to thaw.
  2. Once the edamame is thawed, heat 2 tablespoons of the oil in a large skillet.
  3. Add the corn and edamame and cook over moderately high heat, stirring occasionally, just until the corn is crisp-tender, about 3 minutes. Season with salt and pepper. Transfer to a plate and let cool to room temperature.
  4. In a large bowl, whisk the vinegar with the remaining 2 tablespoons of oil.
  5. Add the arugula, tomatoes, mint (if using), basil and the corn mixture and season with salt and pepper.
  6. Toss to coat, then spoon onto plates. Scoop or tear the burrata into pieces and gently spoon it onto the plates.
  7. Season with pepper and serve.

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Watermelon Salads

My kids and I love summer watermelon. We usually just chomp on slices of it at the beach, but I recently incorporated it into two refreshing summer side salads.

The first was an adaptation of the classic Middle Eastern Tabouli Salad substituting watermelon for tomatoes. What a great idea! 🙂 The second was another classic Middle Eastern way of serving watermelon- with feta and basil. I made it for a party and was unable to capture it in a photo. You can (will have to!) imagine how pretty it looked. I had been unaware of how wonderful watermelon pairs with feta cheese- so simple and tasty.

The tabbouleh recipe was adapted from Martha Stewart Living and the watermelon-feta salad recipe was adapted from Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi by Yotam Ottolenghi. Fresh, seasonal and delicious.

Tabbouleh with Watermelon

Yield: Serves 4

  • 1 1/4 cups water
  • coarse salt
  • 3/4 cup bulgur wheat (I used coarse red bulgur)
  • 1 1/2 to 3+ cups peeled and coarsely chopped watermelon
  • 2/3 cup coarsely chopped fresh flat-leaf parsley
  • 2 scallions, thinly sliced on the bias
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 2 ounces soft goat or feta cheese, crumbled
  1. Bring water and 1/4 teaspoon salt to a boil in a medium saucepan. Stir in bulgur, and remove from heat. Let stand, covered, for 15 minutes. Fluff with a fork, and let stand, uncovered, until cooled, 15 to 30 minutes. (I spread the cooked bulgur out on a rimmed baking sheet to speed the cooling process.)
  2. Transfer bulgur to a bowl, and toss with watermelon, parsley, scallions, oil, lemon zest and juice, and 1/4 teaspoon salt.
  3. Gently fold in cheese. Serve.

Watermelon, Basil & Feta Salad

Yield: Serves 4

  • 10 oz block feta (preferable sheep’s milk)
  • 4 to 5 cups of large-dice watermelon cubes
  • 3/4 cups basil leaves, chiffonade
  • 1/2 small red onion, very thinly sliced
  • olive oil, for drizzling
  1. Slice the feta into large but thin pieces, or just break it by hand into rough chunks.
  2. Arrange all of the ingredients, except for the olive oil, on a platter or bowl, mixing them up a little.
  3. Drizzle olive oil over the top and serve immediately.

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German Potato Salad with Dill

I make potato salad just for my husband who would love to eat potatoes in some form on a daily basis. I often say that I really could give or take a potato… but… I’ll have to admit that this potato salad was quite tasty! The dressing was really delicious. It’s a perfect summer side.

This recipe was adapted from Bon Appetit, contributed by Alison Roman. I used baby Yukon gold potatoes and cut them after cooking so that they would take on less water. We ate it with Pasta Salad with Peas and Summer Beans and Grilled Salmon and Bacon Sandwiches for our Memorial Day cookout. Delicious.

IMG_4441

Yield: Serves 6

  • 2 pounds small waxy potatoes, scrubbed clean (I used baby Yukon golds)
  • ¼ cup extra-virgin olive oil
  • ½ yellow onion, chopped
  • coarse salt and freshly ground black pepper
  • ¼ cup apple cider vinegar
  • 5 scallions, white and green sections, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • 1 teaspoon caraway seeds, toasted (directions below)
  1. Cover potatoes with cold salted water, bring to a boil, and cook until tender (about 10-12 minutes); drain, cut in half, and transfer to a large bowl.
  2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.
  3. Remove from heat and mix in vinegar.
  4. Add to potatoes along with scallions, and dill, and toss, crushing potatoes slightly; season with salt and pepper to taste.
  5. Add the caraway seeds to the remaining dressing in the pan. Heat gently until fragrant and add to the potato mixture. Mix gently.
  6. Serve warm, at room temperature, or chilled, as desired.

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Pasta Salad with Peas & Summer Beans

This dish is going to be the beginning of an appetizer and side dish extravaganza of belated posts I have been wanting to share. Perfect timing (I’d say!) right before the Fourth of July and the peak of cookout season. 🙂

I especially loved this pasta salad because it had an equal ratio of vegetables to pasta. It was super garlicky, without even modifying the original recipe, and fresh. I loved the use of whole wheat penne too.  This recipe was adapted from Martha Stewart Living. I increased the peas and green beans and omitted the wax beans. We ate it with grilled salmon sandwiches but it would also pair well with grilled chicken or tuna. Nice!

Yield: Serves 8

  • 8 ounces whole-wheat penne
  • coarse salt and freshly ground pepper
  • 12 ounces haricots verts or green beans, trimmed and cut into thirds
  • 7 ounces frozen peas (about 1 1/2 cups)
  • 1/4 cup extra-virgin olive oil
  • 4 large cloves garlic, thinly sliced (2 tablespoons)
  • 1 1/2 teaspoons grated lime zest, plus 1 tablespoon fresh juice (about 1 1/2 limes)
  • 1 cup packed cilantro, finely chopped
  1. Cook pasta in a large pot of boiling salted water for 4 minutes.
  2. Add beans; cook until pasta and beans are al dente, 4 to 5 minutes more.
  3. Add peas and immediately drain. Run cold water over pasta and vegetables until completely cool; drain and transfer to a large bowl.
  4. In a small skillet, heat oil over medium-high. Add garlic; cook, stirring often, until golden, 30 seconds to 1 minute.
  5. Remove from heat; stir in lime zest and juice (it may splatter).
  6. Add dressing and 3/4 teaspoon salt to pasta bowl; season with pepper. Toss with cilantro.
  7. Adjust seasoning, if necessary, to taste.
  8. Serve, or refrigerate in an airtight container up to 1 day.

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Green Goddess Roasted Chicken

This is a wonderful late summer dish to make when loads of fresh herbs are readily available. The chicken soaks up the amazing flavor of the Green Goddess marinade which is flavored with basil, chives, garlic, lime, and anchovies. Fabulous! The extra dressing can be passed at the table to drizzle on the cooked chicken, over vegetables, or saved for later to use as a salad dressing. We did it all. 🙂

This recipe was adapted from the New York Times, contributed by Melissa Clark. I used boneless, skinless chicken thighs instead of a whole chicken with skin, and, as a result, reduced both the oven temperature and cooking time. We ate it with roasted CSA potatoes (roasted simultaneously- nice!), fresh corn, and Caesar salad on the side.

I’m bringing this delicious green chicken to share at Fiesta Friday #85, hosted by Jenny @ Dragonfly Home Recipes and Kaila @ GF Life 24/7. Enjoy!!

Yield: about 6 servings

  • 1 ½ cups buttermilk or plain yogurt
  • 1 cup packed basil leaves
  • ¼ cup packed chives
  • 2 large garlic cloves, peeled
  • 2 anchovy fillets
  • 1 scallion, white and green parts
  • finely grated zest and juice of 1 lime
  • 2 teaspoons coarse salt
  • 1 teaspoon black pepper
  • 4 pounds (about 15) boneless, skinless chicken thighs
  • 1 to 2 tablespoons extra-virgin olive oil, for drizzling
  1. In a blender or Vitamix, purée buttermilk, basil, chives, garlic, anchovies, scallion, lime zest and juice, salt and pepper until smooth.
  2. Put chicken halves in a bowl or large heavy-duty resealable plastic bag (I used a 2-gallon ziplock bag) and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
  3. Heat oven to 425 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a parchment-lined, rimmed baking sheet. (Discard the used marinade.)
  4. Pat chicken tops dry with paper towels and drizzle with oil.
  5. Roast until cooked through, about 20 minutes, or until an instant read thermometer reads an internal temperature is 165 F.
  6. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.

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Simple Caesar Salad

No anchovies… No raw egg… This Caesar salad dressing is made with everyday pantry staples and is absolutely delicious!

My friend brought this salad for a special lunch at my house and I have made it several times since. My family is addicted. 🙂 The recipe is from RealSimple.com. I added salt and pepper to taste. I usually double the recipe as it keeps well in the refrigerator in a jar- always ready for the next salad!

Yield: Serves 4 to 6

  • 4 to 5 slices sourdough bread, cut into cubes
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1 garlic clove, minced
  • 2 tablespoons freshly grated Parmesan cheese, plus more for shaving or grating over the finished salad
  • 1 (12-ounce) package romaine hearts (3 hearts)
  • coarse salt and freshly ground black pepper, to taste
  1. Heat oven to 350°F. (I used my toaster oven!)
  2. Toss the bread cubes with 1 tablespoon of the olive oil and season with salt and freshly ground pepper. Spread the cubes on a baking sheet and bake 10 to 12 minutes, or until golden. Set aside to cool.
  3. In a separate bowl, whisk together the remaining olive oil, mayonnaise, lemon juice, mustard, Worcestershire sauce, garlic, and Parmesan until well blended. Taste an adjust seasonings as desired. (I place it in a jar and shake to combine.)
  4. Remove any wilted outer leaves from romaine hearts and slice. Wash and spin dry.
  5. Toss washed romaine with croutons and dressing. Top with Parmesan shavings (or grated Parmesan) and season with freshly ground pepper.

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If you like this you may also like:

Greek-Inspired Zucchini Salad

This is a quick and tasty summer side dish. Just when you thought there was nothing new to make with all of your zucchini! 😉

The raw zucchini paired well with the bright dill and lemon as well as the salty feta. We ate it as a side dish with Panko-Crusted Mustard Salmon. Nice. This recipe is from Martha Stewart Living. I increased the amount of fresh lemon juice and dill.

  • 1 medium zucchini, trimmed and cut into 1/2-inch cubes
  • 3/4 cup crumbled feta cheese (3 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 2 to 3 tablespoons small dill sprigs
  • thin strips lemon zest, plus 1 1/2 tablespoons fresh lemon juice
  1. Toss together zucchini, cheese, oil, dill, and lemon juice.
  2. Season with salt and pepper. Sprinkle with lemon zest. Serve.

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