Salad-Topped Hummus Platter

The culmination of my daughter’s summer theatre camp involves days of dress rehearsals followed by matinée and evening performances. She absolutely loves it all and it is worth every second, but it was also difficult to prepare and eat dinner during this time. That’s show business, right? 😉

This genius quick, healthy, and filling appetizer turned dinner saved the day the evening of her final performance. The recipe was adapted from Ina Garten via Smitten Kitchen.com. I made my favorite hummus, added arugula, used a peeled CSA cucumber, and substituted red wine vinegar for lemon juice in the dressing. I could eat it all summer long!

  • 2 cups prepared hummus
  • 2 T olive oil, plus more for drizzling
  • 1 1/2 cups (8 ounces or 225 grams) grape tomatoes, quartered, plus more to taste
  • 1 large cucumber, peeled, or multiple small cucumbers, unpeeled, chopped
  • 1/4 medium red onion, chopped small, optional
  • 1 T red wine vinegar or juice of half a lemon
  • 1/4 tsp sumac
  • coarse salt and freshly ground black pepper
  • 1 to 2 tablespoons finely chopped parsley, or a mix of parsley, mint, and chives, plus more for garnish
  • 2 large handfuls baby arugula, to taste
  • warm naan or pita, for serving
  1. Prepare hummus in a food processor.
  2. Spread hummus on a large plate with the back of a spoon, creating swirls and cavities. Drizzle it lightly with olive oil, just to freshen it up.
  3. Mix tomatoes, cucumbers, onion, red wine vinegar/lemon juice, about 2 tablespoons olive oil, sumac, plus salt and pepper to taste in a bowl.
  4. Stir in herbs.
  5. Top hummus with arugula. Heap salad on top of the arugula. Finish with additional sumac and/or fresh herbs.
  6. Serve with warm naan or pita wedges.

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Iceberg Wedge Salad with Green Goddess Ranch Dressing

This post is belated because I’m still recovering from my husband’s extravagant birthday feast. Recovering from preparing it… and from eating it (for many, many days!). 😉 I must say that it was well worth every minute AND every bite.

His special celebratory feast usually involves fried chicken with biscuits and gravy, macaroni and cheese, and his favorite Vanilla Bean Birthday Cheesecake for dessert. I have made Caesar salad as our “vegetable” in the past, but this year he requested a wedge salad. Yay! I love a change.

This recipe was adapted from Mad Hungry by Lucinda Scala Quinn, via Martha Stewart Living. I used 4 tablespoons of buttermilk to adjust the consistency of the dressing. I also adapted the way the iceberg lettuce was sliced to modify the serving size and simplify the eating process. We all LOVED it!

For the Green Goddess Ranch Salad Dressing:

Yield: Makes 1 1/2 cups

  • 2 tablespoons minced fresh chives and/or scallions, plus more for garnish, optional
  • 2 teaspoons anchovy paste or 1 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, smashed and minced
  • buttermilk or milk (optional)
  1. In a large bowl or blender, whisk or blend all the ingredients except the buttermilk.
  2. Add just enough buttermilk to thin to the desired consistency, if needed. (I used 4 tablespoons.)
  3. Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine. Shake well before using.

Note: Dressing will keep fresh in the refrigerator for up to 1 week.

To Complete the Salad:

Yield: 4 Servings

  • Green Goddess Ranch Dressing (recipe above)
  • 1 head iceberg lettuce, cut into thick slices or wedges
  • 4 slices bacon, cooked until crispy
  • English cucumber, cut into slices
  1. Prepare Green Goddess dressing and set aside.
  2. In a 9 x 13-inch pyrex baking dish, bake bacon at 350 degrees for 20 to 3o minutes, until crispy.
  3. Place 1 iceberg lettuce slice/wedge and 4 to 6 cucumber wedges on each plate.
  4. Pour some dressing over top with crumbled bacon and minced chives over each serving, as desired.

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Turkish-Spiced Halibut Skewers With Yogurt Sauce

Many people grill year-round, but our grill hibernates during the winter. 😦 Thankfully, it is unseasonably warm here this week (Yay!), so I am going to share a couple of belated grilling recipes.

This first recipe is an adaptation of a Turkish dish typically made with local swordfish and fresh bay leaves. This version, from David Tanis of The New York Times, uses firm-fleshed halibut with thinly sliced lemons and onions. The fish is only marinated for an hour, grilled, and served with a wonderful and fresh cucumber-yogurt sauce.

We ate the skewers with hummus, warm naan, Israeli couscous, and steamed spinach on the side. If grilling season is over for you, this dish can easily be replicated using a broiler. Great!

  • 1 ½ pounds boneless halibut or other firm-fleshed fish
  • coarse salt and freshly ground black pepper
  • ½ teaspoon cumin seeds, toasted and coarsely ground
  • ½ teaspoon coriander seeds, toasted and coarsely ground
  • ½ teaspoon paprika
  • pinch red pepper flakes
  • 1 small red onion, thinly sliced
  • 1 small lemon, thinly sliced
  • 2 garlic cloves, minced, plus 1 garlic clove, grated or smashed to a paste
  • 8 bay leaves
  • ½ cup olive oil
  • 1 cup plain yogurt (I used Greek yogurt)
  • pinch cayenne pepper
  • 1 small cucumber, about 2 ounces, peeled and diced
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped parsley

  1. Cut halibut into large chunks of equal size and thread onto skewers. You should have 4 kebabs weighing about 6 ounces each.
  2. Lay them in a shallow dish. Season on both sides with salt and pepper.
  3. In a mixing bowl, put cumin, coriander, paprika, red pepper flakes, onion, lemon, minced garlic and bay leaves. Add olive oil and stir together.
  4. Spoon mixture over fish skewers and leave to marinate for at least 1 hour.
  5. Put yogurt in a small bowl. Season with salt and pepper, then add garlic paste, cayenne and cucumber.
  6. Mix mint, dill and parsley together, add half to yogurt mixture, and reserve the rest. Stir to combine. Set aside.
  7. Heat a grill or broiler. When it is hot, cook skewers for about 2 minutes per side, until just opaque. (Leave some lemon, onion and bay leaf clinging to fish, so they char a bit.)
  8. Transfer to a serving platter. Sprinkle with remaining herb mixture, if desired. Serve with yogurt sauce on the side.

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