Zucchini Salad with Pecorino, Basil, & Almonds

This raw zucchini salad was lovely. I loved the contrasting texture from the crunchy almond topping. The dressing was also wonderfully bright and flavorful.

This recipe was adapted from The New York Times, contributed by Alexa Weibel. I used a mini food processor to quickly prepare the dressing. We ate this as a side with grilled chicken but it would also be perfect to serve as a light lunch.

Yield: 4 to 6 servings

• 3 T extra-virgin olive oil
• 1 small to medium shallot
• 2 T capers, chopped, plus 2 teaspoons caper brine
• zest of one lemon (about 1 tsp)
• 1 T freshly squeezed lemon juice
• 1 garlic clove
• Kosher salt and freshly ground black pepper
• 3 medium zucchini or summer squash (6 to 7 ounces each), or a combination
• 1/3 cup shaved Pecorino-Romano cheese
• 1/4 cup torn fresh basil, plus more for garnish, if desired
• 1/4 cup chopped flat-leaf parsley, plus more for garnish, if desired
• 1/3 cup roasted salted almonds, chopped

1. In the bowl of a mini food processor, mince the shallot and garlic.
2. Add the oil, capers, caper brine, lemon zest, and lemon juice. Pulse to combine.
3. Season with salt and pepper, pulse again. Set aside. (Alternatively, the dressing can be made in a small bowl.)
4. Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
5. Just before serving, season the zucchini with salt and pepper and toss to coat.
6. Stir in the cheese, herbs and dressing and season to taste with salt and pepper.
7. Sprinkle with the almonds. Garnish with additional herbs, if desired. Serve immediately.

Farro & Arugula Salad with Herbs

I made this wonderful salad for my birthday dinner celebration at home. This salad was not only published by Melissa Clark in The New York Times, Ina Garten also shared it in her book, Cook Like a Pro. What endorsements!

The original recipe is from Charlie Bird in NYC. It is a signature dish on the menu. The New York Times article stated,

 “There are two essential steps to a stellar farro salad. The first is cooking the farro with enough salt and aromatics so that it delicious before you combine it with the rest of the ingredients. The second is to use very good olive oil in the dressing. This farro salad, from the restaurant Charlie Bird in SoHo, hits both these marks. The chef Ryan Hardy cooks the farro in apple cider seasoned with bay leaves and plenty of salt, which renders it good enough to eat on its own. But it’s even better after he adds loads of olive oil, plus pistachio nuts and Parmesan cheese to make it even richer. Then, before serving, he folds in fresh vegetables to brighten it up: juicy tomatoes, radishes, arugula and plenty of herbs. There are many farro salads of this ilk out there. This is one of the best.”

I had to make it- it sounded incredible! It was loaded with so many of my favorite ingredients.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the amount of arugula in the salad and served it over a bed of arugula. It was for my birthday. 😉 I also incorporated my CSA cilantro and modified the proportions in the dressing. Next time, I would reduce the amount of salt in the farro, noted below.

I served it with rotisserie chicken to make it a complete meal for my crowd. Happy Birthday to me. 🙂

Yield: Serves 6 for lunch/side dish or 4 as a main course

• 1 cup farro (I used Trader Joe’s 10 minute farro)
• 1 cup apple cider or unfiltered apple juice
• 1 to 2 tsp coarse salt, more as needed
• 2 bay leaves
• 6 T extra-virgin olive oil
• 3 T fresh lemon juice
• 70 grams Parmesan cheese, shaved with a vegetable peeler (about 1/2 cup), divided
• 70 grams chopped pistachio nuts (1/2 cup) (I used salt & pepper pistachios)
• 2 cups (2 large handfuls) arugula leaves, plus more for serving, as desired
• 1 cup parsley or basil leaves, torn or chiffonade
• 1 cup mint or cilantro leaves
• 1 cup halved cherry or grape tomatoes
• 1/3 cup thinly sliced radishes (I used my CSA French breakfast radishes)
• Maldon or other flaky sea salt, for finishing

1. In a medium saucepan, bring farro, apple cider, salt, bay leaves and 1 cup water to a simmer.
2. Simmer until farro is tender and liquid evaporates, about 20 to 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. (If using regular pearled farro, increase the water to 2 cups.)
3. Let farro cool, then discard bay leaves.
4. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt.
5. Add farro, 2/3 of the shaved cheese and pistachio nuts. Mix well. (This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving.)
6. Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.
7. Garnish with remaining shaved cheese.
8. Serve over additional arugula, if desired.

Arugula Salad with Grilled Chicken, Corn, Tomatoes & Blue Cheese

I have a couple more arugula summer salads to share. I eat arugula on a daily basis! 🙂 Loaded with toppings, this salad was hearty and delicious. I didn’t grill the corn but may next time. When fresh corn is really sweet, I prefer to eat it raw.

This recipe was adapted from Martha Stewart Living’s Everyday Food. I used boneless, skinless chicken thighs and modified the proportions. I also dressed the salad with my favorite Mustard Vinaigrette.

Yield: Serves 4 to 6

• olive oil, for grates
• 1 pound boneless, skinless chicken thighs (about 3 to 4) or chicken cutlets
• coarse salt and freshly ground black pepper
• 4 ears corn, husks and silks removed
• 12 oz to 1 pound arugula or wild arugula, about 3 bunches, thick stems removed
• 2 large tomatoes, sliced into wedges
• 1/2 cup (2 oz) crumbled Stilton or Gorgonzola (I used Trader Joe’s Cave Aged Blue Cheese)
• 2 T fresh lemon juice, for dressing
• 2 T olive oil, for dressing

1. Heat grill to high; clean and lightly oil hot grates.
2. Season chicken with salt and pepper.
3. Grill until opaque throughout. Let rest 5 minutes; cut into strips. (Grill corn at this point, if desired.)
4. Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
5. In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Alternatively, prepare this Mustard Vinaigrette.
6. Add arugula, tomato wedges, crumbled cheese, sliced chicken, and corn. Toss to combine. Serve immediately.

Zucchini with Farro, Chickpeas & Arugula

I have a couple more zucchini recipes to share. I receive a healthy amount of zucchini in my CSA share and I enjoy finding new dishes to make with all of it. I recently roasted a zucchini or two with fresh thyme and CSA onions, then added my special CSA corn (raw), and used it as a calzone filling. Delicious!

I knew that I would really enjoy this wonderful zucchini dish because it incorporates farro and arugula- my favorites. I ate it as a main course but my husband ate it as a side with grilled chicken and roasted potatoes. Everyone was happy. 🙂

This recipe was adapted from The New York Times, contributed by Sarah Jampel. I roasted the zucchini and increased the amount of arugula. I also decreased the amount of salt and oil and used a combination of basil, predominantly, with parsley, and oregano in the finished dish.

Yield: Serves 4 to 6

• 1 cup farro
• 1 (15-ounce) can chickpeas
• kosher salt
• 1 pound small zucchini (about 2 medium/small) and/or summer squash, ends trimmed
• 4-6 T olive oil
• 1 garlic clove, minced
• 2 T balsamic vinegar
• 1 cup soft, fragrant herbs, such basil, mint, tarragon, or a combination, roughly torn or cut
• freshly ground black pepper
• 2 to 4 large handfuls of arugula
• 1 T freshly squeezed lemon juice
• Parmigiano Reggiano, for shaving

1. Rinse and drain the farro and chickpeas. Add both to a medium pot with 2 large pinches of salt and add water to cover by 2 inches. Bring to a boil, skim foam from the top, then reduce heat to a simmer and cook until farro is tender, about 25 minutes.
2. Meanwhile, divide your squash haul in half. With one group, cut lengthwise into 1/4-inch thick planks. Reserve the other 1/2 pound for later.
3. Place the zucchini planks on a parchment paper-lined rimmed baking sheet. Toss with 1 to 2 T olive oil and season with salt and pepper.
4. In a preheated 425 degree oven, roast the zucchini planks until lightly browned and tender, about 10 minutes per side. (I set my oven to convention roast.)
5. Transfer browned zucchini to a shallow dish and, if desired, cut the planks into 2-inch pieces. (I cut mine.)
6. In a small bowl, whisk together 4 T olive oil, garlic, vinegar, and half the herbs. Season with salt and pepper.
7. Pour about half the dressing over the zucchini and let marinate while you finish making the salad. Set remaining dressing aside.
8. Use a vegetable peeler to shave the rest of the zucchini into ribbons (here’s the easiest way: lay the zucchini on a cutting board, then drag the peeler across it). If your farro is far from done, you can preserve the zucchini strands by soaking them in cold salt water. Drain and pat dry before using.
9. Drain the farro and chickpeas and transfer to a large mixing bowl. (I returned mine to the pot.)
10. Toss with the reserved dressing and season with salt and pepper.
11. Add arugula, zucchini ribbons, marinated zucchini, lemon juice and Parmesan shavings. Gently toss to combine and adjust seasonings, if necessary.
12. Transfer to a serving bowl or platter and top with the remaining herbs and more arugula and Parmesan, as desired.

Arugula Salad with Peaches, Basil, Goat Cheese & Pine Nuts

I have a quite a few summer recipes to share. 🙂  I loved this simple salad so much, I had to post it first. I’ve already made it a couple of times! It is composed of many of my seasonal favorites. Bright, fresh, creamy, crunchy and absolutely perfect.

This recipe is from The New York Times, contributed by Lidey Heuck. I used half of the dressing. I made the salad with white peach slices, but it would also be wonderful with sliced nectarines or mango. The author also suggested substituting cherries, strawberries, plums, raspberries or even cherry tomatoes. Lovely.

Yield: Serves 4 to 6 as an appetizer or side salad

• 1/4 cup (4 T) pine nuts or walnuts
• 2 to 4 T extra-virgin olive oil
• 1 to 2 T champagne vinegar or white wine vinegar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 5 ounces baby arugula
• 2 ripe peaches, pitted and cut into 1/4-inch slices (about 10 ounces)
• 1/2 cup julienned fresh basil leaves
• 2 ounces creamy goat cheese, crumbled (about ½ cup), plus more to taste

1. In a small sauté pan, toast the pine nuts over medium heat, tossing often, until golden brown, about 2 to 3 minutes. (I used a small cast iron skillet.) Remove from the heat.
2. In a small liquid measuring cup or bowl, whisk together the olive oil, vinegar, salt and pepper. (I used 4 T olive oil and 2 T vinegar but used about half of the dressing on the salad and reserved the remaining dressing.)
3. Place the arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat.
4. Add the peaches, basil, goat cheese and toasted pine nuts and toss to coat.
5. Toss gently and serve immediately.

Buttermilk “Fried” Pork Chops

I have learned so much about cooking by watching Sara Moulton, particularly when she had a live cooking show many years ago. I’ve just started watching her PBS series and I’m thrilled. I have to watch a lot of episodes from previous seasons to catch up! 🙂

She cooked this dish on the show with her son who is reportedly obsessed with making it. We absolutely loved it too- it’s a wonderful weeknight dish. I made the “warm weather” version, serving it over salad dressed with Buttermilk Ranch Dressing, but plan to try the “cool weather” version as well, serving it over sautéed apples and cabbage with butternut squash or sweet potato purée.

This recipe was adapted from Sara Moulton.com. I used larger pork chops, used basil, thyme and cilantro in the dressing and topping, and modified the method. I served it with roasted potatoes on the side for my starch-loving husband.

Yield: 6 to 8 servings

For the Pork Chops:

• four 1 inch-thick boneless pork chops
• 1 c buttermilk
• 1 t Tabasco or Chipotle Tabasco
• Kosher Salt
• 1 large garlic clove
• 2 to 2 1/2 c panko bread crumbs
• 6 to 8 T extra virgin olive oil or vegetable oil
• 2 T fresh flat-leaf parsley leaves, cilantro, and/or basil
• lemon wedges, for serving, optional
• Warm Weather Version: green salad with Buttermilk Ranch Dressing, for serving (dressing recipe below)
• Cool Weather Version: sautéed apples and cabbage, for serving
• Cool Weather Version: butternut squash or sweet potato purée, for serving

For the Buttermilk Ranch Dressing:

• 1/2 cup buttermilk
• 1/3 cup regular or low-fat mayonnaise
• 2 T rinsed, dried, and chopped fresh mixed herbs (tarragon, chives, parsley, thyme, basil, cilantro)
• 1 small garlic clove, minced or pushed through a garlic press
• coarse salt and freshly ground black pepper, to taste

To Prepare the Pork Chops:

1. If time permits, freeze the pork chops for 30 minutes to make them easier to cut.
2. Carefully cut each horizontally to make 2 thin chops for a total of 8 chops.
3. Place the meat on a cutting board between 2 layers of plastic wrap.  (Alternatively, sprinkle a small amount of water into a large resealable plastic bag.  Place a pork chop in the bag and close, leaving 1/2 inch open.) Pound with a rolling pin or meat pounder until the chop is about 1/8 inch thick; remove and set aside. Repeat with the remaining chops.
4. Whisk together buttermilk, Tabasco, and 1/2 teaspoon salt in a measuring cup; press in the garlic. Transfer to a large resealable plastic bag.
5. Place the pounded chops in the bag with buttermilk mixture, one at a time making sure each one is coated, and marinate at room temperature, turning several times, for 30 minutes.
6. Spread out the bread crumbs in a pie plate.
7. Remove the chops from the marinade and season them with salt.
8. Working with one chop at a time, toss the chop in the bread crumbs; shake off the excess crumbs.
9. Heat 3 tablespoons olive oil in a large stainless steel, cast iron, or non-stick skillet over medium heat until hot; add half the chops. (I used a 14″ skillet over scant medium heat. Next time I will try a cast iron skillet to ease the clean up!)
10. Sauté them, turning once for 3 minutes per side, or until golden and just cooked through. Remove to a plate and keep warm.
11. Repeat with the remaining 3 tablespoons olive oil and the remaining chops, adding more oil if necessary.
12. Chop the herbs for the topping. (I used cilantro and basil.)

To Serve:

1. Divide the pork chops among dinner plates, top each portion with come chopped herbs, and serve with a wedge of lemon. Alternatively, serve the pork chops over the dressed green salad.

To Make the Buttermilk Ranch Dressing:

1. Whisk together all ingredients in a measuring cup.
2. Season with salt and pepper to taste.
3. Chill until ready to serve.

Note: These pork chops are delicious hot, at room temperature, or even chilled.

Za’atar Chicken Schnitzel with Israeli Salad

I made all of these sautéed chicken dishes months apart, but it seems right to share them at the same time. 🙂

My Austrian sister-in-law has traditional schnitzel with freshly made mayonnaise and cucumber salad for dinner every Christmas Eve. It is absolutely delicious. I loved this Middle Eastern variation.

This recipe was adapted from Bringing it Home: Favorite Recipes from a Life of Adventurous Eating by Gail Simmons with Mindy Fox. I substituted chicken thighs for chicken cutlets and cooked the dish in a 12-inch cast iron skillet. Perfect.

This schnitzel would also be wonderful served as a sandwich in a pita with hummus.

Yield: Serves 4

For the Israeli Salad:

• 1 red, yellow, or orange bell pepper, cut into 1/3-inch cubes
• 1/2 English cucumber, cut into 1/3-inch cubes
• 1/2 small red onion, cut into 1/4-inch pieces
• 1 pint cherry or grape tomatoes, quartered
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup coarsely chopped fresh mint
• 2 T extra-virgin olive oil
• 1 T fresh lemon juice
• 1/2 tsp za’atar
• 1 tsp sumac, optional
• Kosher salt
• freshly ground black pepper

For the Schnitzel:

• 1/2 cup unbleached all-purpose flour
• Kosher salt
• freshly ground black pepper
• 2 large eggs
• 1 cup panko
• 1 1/2 T za’atar
• freshly grated zest of 1/2 lemon
• 5 boneless, skinless chicken thighs or 4 chicken cutlets, about 1 pound
• 1/2 cup extra-virgin olive oil
• lemon wedges, for serving

To start the salad:

1. In a large bowl, combine the bell pepper, cucumber, onion, tomatoes, parsley, and mint.
2. Cover and refrigerate until ready to use.

To make the schnitzel:

1. Heat the oven to 200 degrees. Place an ovenproof platter or a baking sheet int he oven to warm.
2. In a wide, shallow bowl, stir together the flour, 1 tsp salt, and a generous pinch of pepper.
3. In another shallow bowl, whisk together the eggs and a pinch of salt.
4. In a third shallow bowl, combine the panko, za’atar, lemon zest, and a pinch of salt.
5. Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat pounder or a rolling pin, gently pound each piece of chicken to 1/4-inch thickness.
6. Pat the meat dry and season both sides lightly with salt and pepper.
7. Dredge in the seasoned flour, shaking off excess.
8. Dip in the eggs, letting excess drip off, then gently press into the panko mixture to completely coat.
9. Transfer the chicken to a large plate.
10. Heat the 1/2 cup of oil in a 12-inch skillet over medium to medium-high heat, until hot but not smoking. (I used a cast iron skillet over medium heat.)
11. Fry the chicken in 2 batches, turning once, until cooked through and crispy, about 2-3 minutes per side.
12. Drain each batch on paper towel-lined plates, season with salt, then transfer to the platter in the oven to keep warm.

To finish the salad:

1. Add the 2 T oil, lemon juice, za’atar, sumac, and a generous pinch each of salt and pepper to the vegetable mixture.
2. Toss to combine.

To serve:

1. Serve the schnitzel with the salad piled on top (or vice versa!) with lemon wedges on the side.