Raw Zucchini & Chickpea Salad with Tahini Yogurt

I loved everything about this beautiful salad. We ate it with Turkish Grilled Chicken– such a wonderful meal. It was one of the best zucchini dishes I’ve ever made.

This recipe was adapted from Milk Street, contributed by Elizabeth Mindreau. It was re-created from a salad served at Coal Office, a modern Middle Eastern restaurant in London.

Yield: Serves 4 to 6

  • about 3/4 to 1 cup plain whole-milk Greek yogurt
  • 2 T tahini
  • zest from 1 large lemon, plus 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 tsp plus 2 T extra-virgin olive oil, divided, plus more to serve
  • Kosher salt and ground black pepper
  • 15 1/2 ounce can chickpeas, rinsed and drained
  • 1 small shallot, halved and thinly sliced
  • 2 T red wine vinegar
  • 2 tsp za’atar
  • 2 small/medium zucchini (12 to 16 ounces total), quartered lengthwise and thinly sliced on a steep diagonal
  • 1/4 cup lightly packed fresh mint, finely chopped
  • 1/4 cup lightly packed fresh dill, finely chopped
  • 1/4 cup lightly packed fresh cilantro
  • ground sumac, to serve, optional
  1. In a medium bowl, whisk together the yogurt, tahini, lemon zest and juice, 1 1/2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
  2. In a large microwave-safe bowl, stir together the chickpeas, shallot, vinegar and za’atar. Cover and microwave until the shallot is wilted, 1 1/2 to 2 minutes. Uncover and cool to room temperature, stirring occasionally. (see Tip)
  3. When the chickpeas have cooled, stir in the remaining 2 tablespoons oil, the zucchini, mint, dill and cilantro. Taste and season with salt and pepper.
  4. Transfer the chickpea-zucchini mixture to a platter, spooning it around the edge.
  5. Scoop the yogurt mixture into a mound in the center of the chickpea-zucchini mixture.
  6. Drizzle with additional oil and sprinkle with sumac, if using.

Tip: Don’t forget to cover the bowl containing the chickpeas and shallots when microwaving. Covering traps steam that helps wilt the shallots and soften the chickpeas. And remember to occasionally stir the chickpea-shallot mixture as it cools. This helps ensure the chickpeas evenly absorb the seasonings pooled at the bottom of the bowl while also hastening the cooling.

Cowboy Caviar

My daughter was absolutely obsessed with making cowboy caviar this summer. This recipe made a large volume. The leftovers were perfect to have available to eat as a side, a dip, or over salad greens. Everyone loved it.

This version was adapted from The New York Times, contributed by Margaux Laskey. We ate it with tortilla chips and grilled chicken sausages for dinner. 🙂 I served the diced mango as an additional topping on the side to please everyone in my crowd.

Yield: 8 cups

  • 5 T olive oil
  • 4 T freshly squeezed lime juice or red wine vinegar
  • 3 to 4 garlic cloves, minced
  • 1 tsp granulated sugar
  • Kosher salt and freshly ground black pepper
  • 1/2 beefsteak tomato, seeded, cored, and diced plus 1/2 cup cherry tomatoes, halved (or any combination of tomatoes resulting about 1 cup diced)
  • 1/2 red onion, finely diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto beans or black-eyed peas, drained and rinsed
  • 1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)(I used kernels from 3 ears of corn)
  • 1 red, orange, or yellow bell pepper, seeded and finely diced
  • 1 jalapeño, seeded and finely diced
  • 1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
  • 1 avocado, diced, optional
  • 4 oz feta cheese, crumbled, optional
  • 1 mango, diced, optional
  • 1-2 scallions, white and green parts, chopped, for garnish, optional
  • tortilla chips, for serving
  1. Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
  2. Cut the corn kernels off the cob directly into the bowl with the dressing.
  3. Add the tomatoes, red onion, black beans, pinto/black-eyed peas, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste.
  4. Cover with plastic wrap and refrigerate for 2 hours before serving.
  5. To serve, toss well and season to taste. Add the diced avocado, crumbled feta, and diced mango, if using.
  6. Transfer to a serving dish. Sprinkle with scallions and serve with tortilla chips. (Alternatively, the avocado can also be served over the top.)

Grilled Corn & Scallion Salad

We shopped at the farmers market to get beautiful corn and scallions for this summer side dish. I could happily eat corn and basil every day all summer long. 😉

This salad was very fresh and light. It was a perfect accompaniment to our dinner of grilled burgers (and Impossible burgers), pickles, tomato slices drizzled with basil vinaigrette, and potato chips, of course. We even had brownie ice cream sandwiches for dessert. A summer feast.

This recipe is from Bon Appetit, contributed by Zaynab Issa. I incorporated my CSA tomatoes and backyard basil. We ate it immediately but the components can also be made in advance. Perfect.

Yield: 4 to 6 servings

  • cooking oil spray, for grill grates
  • 5 T extra-virgin olive oil
  • 4 ears of corn, husked
  • 1 bunch scallions (I used 4 huge scallions)
  • 2 T freshly squeezed lime juice (I used 1/2 of a large lime)
  • 2 T sherry vinegar or red wine vinegar
  • 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt
  • freshly ground black pepper, to taste
  • 12 oz mixed heirloom tomatoes, chopped, and/or cherry or grape tomatoes, halved
  • 1 cup sweet basil, chiffonade, plus more for garnish
  1. Prepare a grill for medium-high heat; oil grate (before heating).
  2. Grill husked corn and scallions, turning occasionally, until very tender and charred and blackened in spots, 10–12 minutes for corn, 5–7 minutes for scallions. (Alternatively, you can cut kernels from cobs in slabs and slice scallions into ¼”–½” pieces; cook together in a dry large cast-iron skillet over medium-high heat, turning and stirring occasionally, until charred in spots, about 4 minutes.)
  3. Transfer to a cutting board and let cool.
  4. Meanwhile, whisk lime juice, sherry vinegar, salt, and olive oil in a large bowl to combine; season vinaigrette generously with freshly ground black pepper.
  5. Cut corn kernels from cobs in slabs and slice scallions into 1/2-inch pieces.
  6. Add corn kernels, scallions, tomatoes, and basil to vinaigrette and gently toss to combine.
  7. Top corn and scallion salad with more basil just before serving.

Do ahead: Corn and scallions can be grilled and vinaigrette can be made 3 days ahead; wrap corn and scallions separately and chill. Cover and chill vinaigrette. Salad (without basil topping) can be assembled 3 hours ahead; cover and chill.

Eggplant & Tahini Dip (Mutabal)

This roasted eggplant dip is similar to baba ghanoush. In Jordan it is called mutabal, mutabbal or moutabbal. It was silky, creamy, and delicious.

This recipe was adapted from Milk Street Magazine, contributed by Courtney Hill. I modified the method and proportions and omitted the pomegranate seeds. We ate it with warm naan.

According to Milk Street, restaurants in Jordan often top the dip with a simple tomato-cucumber salad. We ate it without the additional topping but may try that next time. 🙂

Yield: Serves 4

For the Mutabal:

  • 1 large eggplant (about 1 to 1 1/4 pounds)
  • 1 T extra-virgin olive oil
  • 2 1/2 T tahini
  • 2 T boiling water
  • 2 medium garlic cloves, finely grated, or pushed though a garlic press
  • 3/4 T freshly squeezed lemon juice
  • about 2 T fresh flat-leaf parsley, finely chopped, plus more for garnish
  • Kosher salt and freshly ground black pepper
  • 1 T pomegranate seeds, optional
  • 1/2 T pomegranate molasses
  • warm flatbread, such as naan, for serving
  1. Heat the oven to 475°F with a rack in the middle position. (I set my oven to convection roast.)
  2. Line a rimmed baking sheet with foil.
  3. Cut the eggplant in half and pierce the skin several times with the tip of a knife.
  4. Coat each half all over with 1/2 tablespoon of the oil.
  5. Set the eggplant cut side down on the prepared baking sheet and roast until collapsed, wrinkled and blistered all over, 20 to 30 minutes.
  6. Remove from the oven and cool on the baking sheet for about 20 minutes.
  7. With the eggplant still on the baking sheet, trim off and discard the stem.
  8. Using a spoon, scoop the flesh from the skin onto a cutting board; discard the skins.
  9. Finely chop the eggplant but don’t break it down to a puree; it should retain some texture.
  10. In a medium bowl, stir together the tahini and boiling water.
  11. Add the roasted and chopped eggplant, garlic and lemon juice; stir until well combined. Mix in the parsley. Taste and season with salt and pepper.
  12. Transfer to a serving bowl and top with pomegranate seeds, if using, pomegranate molasses, and garnish with parsley.
  13. Serve with warm flatbread. Top with tomato-cucumber salad, if desired. (recipe below)

For the Optional Tomato-Cucumber Salad:

Yield: about 3/4 cup

  • 1/2 medium ripe tomato, cored and chopped
  • 1/2 Persian cucumber, chopped
  • 1/2 jalapeño chili, stemmed, seeded and minced
  • 1/2 T freshly squeezed lemon juice
  • Kosher salt and ground black pepper
  1. Combine ingredients while eggplant is roasting.

Basil Vinaigrette

I used my beautiful CSA basil to make this flavorful vinaigrette. We ate it drizzled over my CSA tomatoes and cucumbers from a friend. We also enjoyed it on sourdough baguette slices. Great.

This recipe was adapted from Food and Wine, contributed by Melissa Rubel Jacobson. The original recipe notes that it would also be great on grilled chicken or fish, on corn, or in pasta or panzanella salad.

Yield: Makes 1/3 cup

  • 1 small garlic clove 
  • 1 cup packed basil leaves
  • ¼ cup extra-virgin olive oil  
  • 1 1/2 to 2 T sherry or Champagne vinegar 
  • pinch of crushed red pepper 
  • coarse salt and freshly ground black pepper 
  1. In a food processor, pulse the garlic until chopped.
  2. Add the basil and pulse until finely chopped.
  3. Add the oil, vinegar and crushed red pepper and process until smooth.
  4. Season with salt and pepper, to taste.

Citrus Roasted Broccoli & Cauliflower with Queso Cotija Dressing

As soon as I saw Mexican chef Pati Jinich prepare this dish on her PBS show, I had to make it. 🙂 I bought beautiful purple cauliflower and purple broccoli at the farm stand to make it extra special. We ate it with Mexican-Style Chipotle-Lime Pork Cutlets.

The salty, cheesy sauce was absolutely incredible. I loved how the vegetables were sliced into steaks instead of florets as well. I trimmed the tough outer portion of each stem but would remove even more next time to make that portion more tender.

This recipe was adapted from Pati’s Mexican Table and patijinich.com, via kcet.org. It was on an episode featuring dishes inspired by Isla Mujeres. I substituted creme fraiche for the Mexican crema. I also modified the method and proportions. Amazing!

Yield: Serves 6

For the Vegetables:

  • 1/2 cup freshly squeezed lime juice (I used 2 limes)
  • 1/2 cup freshly squeezed orange juice (I used 1 large naval orange)
  • 3 chopped chiles de arbol or 1/2 to 1 tsp red pepper flakes
  • 1/2 cup olive oil, plus more for brushing/drizzling
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 pounds broccoli, cut into 1/4″ vertical slices, including thick part of stem (I used 2 large heads)
  • 2 pounds cauliflower, cut into 1/4″ vertical slices, including thick part of stem (I used 1 large head)

For the Queso Cojita Dressing:

  • 1/2 cup crumbled queso cotija
  • 2/3 cup Mexican crema or creme fraîche
  • 1/2 cup vegetable oil (I used Canola oil)
  • 2 tsp sherry vinegar
  • 2 T water
  • 2 medium garlic cloves
  • 1/2 teaspoon kosher salt, or to taste

To Prepare the Vegetables:

  1. Preheat oven to 475 degrees F. ( I set my oven to convection roast.)
  2. Line 2 rimmed baking sheets with parchment paper.
  3. In a glass measuring cup with a spout, mix the lime juice, orange juice, olive oil, red pepper flakes (or chile de arbol), 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  4. Place the cauliflower and broccoli steaks on the prepared baking sheets in a single layer, making sure that they are not crowded.
  5. Evenly pour the orange juice mixture all over the vegetables.
  6. Place in the oven and roast for 25 to 30 minutes, flipping halfway through, until well roasted and considerably charred. Remove from the oven and set aside.

To Make the Dressing & To Serve:

  1. While the vegetables are roasting, combine the queso cotija, Mexican crema (or creme fraîche), vegetable oil, sherry vinegar, water, garlic, and 1/2 teaspoon salt in the jar of a blender or mixer. Puree until smooth. (I used a Vitamix.)
  2. Serve the broccoli and cauliflower on a large platter and ladle the queso cotija right on top, or let your guests spoon sauce onto their plates and dip their vegetables in the sauce to their liking. (I served the sauce in a bowl on the side.)

Cucumber Caesar Salad with Dill & Crispy-Spicy Panko

This is another flavor-packed adaptation of a classic. It was a wonderful way to enjoy the bounty of delicious summer cucumbers. Although this version is lighter than a classic Caesar, I was initially concerned that the dressing may be too potent. No worries! It was perfect.

The recipe was adapted from Bon Appétit, contributed by Zaynab Issa. I modified the method and proportions, used cucumbers from my CSA share, and used harissa instead of Calabrian chile paste. I loved the generous volume of fresh dill.

We enjoyed it with grilled chicken thighs and and roasted potatoes. Great.

For the Crispy-Spicy Panko Topping:

  • 2 T extra-virgin olive oil
  • 1 tsp Harissa or Calabrian chile paste (or 1/2 tsp crushed red pepper flakes)
  • 1 cup panko
  • 1/4 tsp Morton kosher salt (or 1/2 tsp Diamond Crystal)

For the Salad & Assembly:

  • 4 to 6 garlic cloves, finely grated or pushed through a garlic press
  • 5 T extra-virgin olive oil
  • 4 T freshly squeezed lemon juice
  • 1 T anchovy paste or 5 drained oil-packed anchovy fillets, smashed
  • 1 T Dijon mustard
  • 1/2 tsp Morton kosher salt, plus more (or 3/4 tsp Diamond Crystal)
  • 5 peeled, halved, and seeded cucumbers or 3 European hothouse cucumbers, cut on a diagonal into 1″ pieces
  • 2 oz Parmesan, shaved (I used Parmigiano-Reggiano)
  • 1 cup dill, chopped

To Make the Crispy-Spicy Panko Topping:

  1. Heat the olive oil in a large skillet, preferably cast iron, over medium. (I used a 12-inch cast iron skillet.)
  2. Add the chile paste and stir into the warm oil.
  3. Add panko and salt (and crushed red pepper flakes, if using instead of chile paste) and cook, stirring often, until breadcrumbs are deep golden brown, about 3 minutes.
  4. Transfer spicy breadcrumbs to a shallow bowl; set aside.

Do ahead: Breadcrumbs can be made 3 days ahead. Store airtight at room temperature.

To Make the Salad & To Assemble:

  1. Whisk garlic, olive oil, lemon juice, anchovies, mustard, and salt in a large bowl to combine.
  2. If using regular cucumbers: peel, slice in half, and seed them. (I used a melon baller to seed them.)
  3. Add the cucumber slices; toss well to coat.
  4. Add shaved Parmesan and top with dill. Gently toss to distribute evenly.
  5. Taste and season with more salt, if needed.
  6. Just before serving, transfer cucumber salad to a platter and spoon reserved spicy breadcrumbs on top. (I reserved some of the breadcrumbs to pass at the table.)

Do ahead: Dressing can be made 3 days ahead; cover and chill. Salad (without breadcrumbs) can be made 3 hours ahead; cover and chill.

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