Cucumber & Tomato Salad with Chickpeas & Herbs

Niece Slone arrived at the boat weighted down with Portland Chef Joshua McFadden's amazing new cookbook, Six Seasons: a new way with vegetables. This treasure presents nearly 400 pages of interesting commentary and appealing recipes for vegetables raw and vegetables cooked; a chapter of go-to recipes for tasty sauces and accompaniments to enhance fresh vegetables; a scattering of tempting recipes that incorporate meat, sausage and/or seafood; plus an occasional dessert. All of that and photos for most dishes. 

Co-author Martha Holmberg adds considerable talent and experience to this cookbook. An award-winning food writer and editor, former publisher and editor of Fine Cooking magazine and most recently food editor of the Oregonian newspaper, her guidance is felt throughout. I would love to hear this team share the back story of creating this book.   

The six seasons title reference acknowledges the overlap and variability of our Pacific Northwest growing seasons. McFadden notes "summer is where the action is", emphasizing different vegetables for early summer, midsummer and late summer. I flipped through the Late Summer chapter, waiting to see which photo drew my tastebuds' attention. Oh my, how to choose between sweet corn, peppers, chiles, tomatoes and more?! 

Ingredient availability made the decision an easy one. I went with a modified, ship's galley version of McFadden's 'Israeli-Spiced Tomatoes, Yogurt Sauce, and Chickpeas.' Six just-picked, garden-fresh cucumbers sat on the countertop, recently shared by a dock neighbor. Local markets offered mounds of fresh, in-season tomatoes and herbs, and my pantry held za'atar. Olive oil and vinegar substituted for the yogurt sauce, changing the flavor blend and consistency somewhat. A topping of feta cheese added to our second servings restored the savory edge quite nicely. I'll use yogurt and feta next time.     

The Seattle Times included the same recipe in their review of Six Seasons; "A menu for all seasons - and then some." Obviously, a popular choice. We agree! Thank you, Slone, for the inspiration. 

Cucumber & Tomato Salad with Chickpeas & Herbs

from a Joshua McFadden recipe in Six Seasons

For the tomatoes:
4 medium tomatoes, cored & cut in fat wedges
1 rounded tsp za'atar
1/2 tsp ground cumin
1 rounded tsp garlic, minced or pressed
1/2 tsp red pepper flakes

For the cucumbers:
1 or 2 cucumbers, cut in fat wedges
1 handful each of fresh basil, mint & Italian parsley leaves; rough chopped; divided
1/2 cup plain yogurt (or substitute oil & vinegar mix)
Salt & freshly ground pepper, to taste

For the chickpeas:
1 cup cooked chickpeas (I used canned)
1/4 cup red onion, sliced thin (or use green onions)
2 TBS red wine vinegar (or white balsamic)
Splash of extra-virgin olive oil
Sprinkle of the mixed fresh herbs from above
Salt & freshly ground pepper, to taste

Optional: crumbled feta cheese to sprinkle on top.

Directions:

1. Place the tomatoes in a wide, flat-bottomed bowl. Add the remaining 4 ingredients, toss to coat, and let sit at room temperature while preparing the cukes and chickpeas.
2. In another bowl, add the cucumbers, fresh herbs, yogurt, salt and pepper. Toss gently together, taste and adjust seasoning. Let sit at room temperature while you prepare the chickpeas.
3. In a third bowl, add the chickpeas and remaining ingredients. Toss, taste, and adjust seasoning.
4. Spread the tomatoes and their juices on a serving platter; layer the cucumbers plus any juices over the tomatoes; scatter the chickpeas and their dressing evenly over all. 
5. Sprinkle feta, if desired, over the top and serve. OR toss and serve in individual bowls.

McFadden suggests serving with warm "Slightly Tangy Flatbreads" - sounds good to me!

Poppyseed Dressing

Today marks the official start to Summer 2017 and there's cause to celebrate; strawberries abound at our local farmers' markets and TV weathercasts predict warm, sunny days for the rest of this week. Weather forecasts aside, freshly picked berries can brighten any day with their distinctive floral aroma, and sweet/tangy bursts of flavor. No doubt about it, in-season strawberries sing "Summer!" and will brighten a variety of dishes. 

Strawberry/spinach salads rank high on my list of favorite June lunches. A recent salad bowl featured my version of Poppyseed Dressing, a trial-and-error experiment that I'll definitely make again. 

The same Poppyseed Dressing was delicious with a mixed bowl of fruit featuring strawberries (of course), plums, cantaloupe and grapes. The dressing highlighted the individual flavors of the fruits without masking or overpowering the various tastes.

More of the same sauced fruit won raves as a perfect waffle topper, along with a portion of cottage cheese. Forget the maple syrup and butter and pile your waffles with Poppyseed Dressing and fruit... really!

This dressing might not win any awards for appearance, but it does merit high marks for taste and versatility.

Poppyseed Salad Dressing

1/4 cup honey

1/4 cup red wine vinegar (or apple cider vinegar) 

1 teaspoon dry mustard (Coleman's)

1/4 cup mayonnaise (Best Foods)

1/2 cup canola oil (divided)

1 teaspoon dried mint

2 teaspoons poppyseeds

Blend together (with blender or a whisk and small bowl) the honey, vinegar, dry mustard, and mayonnaise. Add half of the oil in a very thin stream while blending or whisking. Check the consistency; add the remaining oil as desired to thicken slightly. Note: this will be a very loose dressing.

Stir in the mint and poppyseeds. Taste; add salt if desired (I don't). 

Soba Noodle Salad with Chicken and Vegetables

Buckwheat soba noodles plus chicken and assorted vegetables equals a whole-meal salad with an abundance of tastes and textures. Yum!

A new medication has radically changed my tastebuds, making cooking and meal planning a whole new adventure. Citrus bites, too harshly acidic. Shrimp tastes metallic and no longer pleases. My favorite chile peppers and sriracha sauce now burn my mouth. Even coffee seems too bitter to enjoy. Aaaargh! So I'm playing with different spices, fearlessly swapping out ingredients in recipes old and new, and occasionally have to resort to a bowl of cereal for dinner when the new approach does not work. RL  hasn't complained yet, so the process continues. What a perfect time to work my way through my new Patricia Wells cookbook, Salad as a Meal: fresh ingredients, healthy eating, and an opportunity to tailor a new recipe to my taste.

I skimmed the chapters, glanced at the index and found many tempting choices. Buckwheat soba noodles and chicken sounded interesting, so I began with my own version of Wells' "Chicken and Soba Noodles with Ginger-Peanut Sauce". Swapping peanut sauce for peanut butter and adding 3 cups of chopped raw vegetables were the major changes. Cilantro has now joined parsley on my new list of Not-So-Good herbs, so I will omit it in the future.

 Visually interesting, this colorful Asian noodle dish rated two thumbs up today at lunch. The sauce pleasantly surprised my tastebuds with layers of flavor; sweet, sour, salty, faintly bitter and perhaps even a hint of umami (savory/meaty) as well. Smooth buckwheat noodles contrasted nicely with the assorted vegetables and peanuts for crunchy, toothsome bites, and it all came together quickly with ingredients already on hand. Win! It might even be healthy, but today it was all about the taste.

Half a package of noodles filled two bowls at lunch with enough left for another meal, or to use as filling for Asian pancakes or Thai spring rolls.

Slivered chicken, cilantro, onion, red pepper, cucumber, and cabbage are ready to go.  

4-minute noodles plus vegetables and an Asian sauce 

One lunch noodle bowl and a platter of leftovers to enjoy a another meal.

Soba Noodle Salad with Chicken & Vegetables

Adapted from Salad as a Meal by Patricia Wells

yields about 4 servings

Sauce:

6 Tbs tamari or other Japanese soy sauce

2 Tbs sesame oil

1 Tbs sweet Thai peanut sauce (optional)

4 Tbs seasoned Japanese rice vinegar

1 Tbs grated fresh ginger (or Gourmet Gardens ginger in a tube)

1 Tbs Gourmet Gardens lemongrass (optional)

2 cloves garlic, peeled & pressed or minced

1+ Tbs mirin (optional)

1 Tbs lime juice, more if needed as a finish

6-oz soba noodles (about ½ a package for me)

1 cup shredded cooked chicken (about 4 small thighs)

3 fat scallions, green and white parts, sliced thin

2-3 cups sliced raw vegetables of your choice (cabbage, carrots, cucumber, peppers, etc.)

2 Tbs toasted sesame seeds, white or black

handful of salted peanuts, chopped

handful of fresh cilantro leaves 

1. Whisk together the sauce ingredients; taste and adjust as needed (RL added lime juice to his bowl). Place in a large, shallow bowl and set aside.
2. Add the soba noodles to a large pot of salted, boiling water; stir to prevent noodles from sticking. Cook according to the package directions until tender, about 4 minutes – keep an eye on the pot and adjust heat to avoid foaming and boiling over! Drain in a colander, then rinse thoroughly until the water runs clear. Rinsing is important, keeping the noodles from sticking and clumping. Drain thoroughly.
3. Add the drained noodles to the bowl containing the sauce. Toss to coat evenly and thoroughly. Add the chicken, scallions and sliced raw vegetables; toss to mix and distribute the sauce.
4. Garnish with the sesame seeds, peanuts and cilantro. 

Notes: 

1. Any leftovers will incorporate well into an Asian pancake/omelet or make a great filling for rice paper spring rolls.

2. Serve with lime wedges for an added pop of flavor.

Update: June 9, 2016
Spring rolls are the way to go with leftovers. The Asian omelet was edible, but nothing to get excited about.

Orange, Fennel and Olive Salad

One lone fennel bulb remained in the crisper, it's green-grocer partners already used in German potato salad (link), potato hash with sprouts and fennel (link), and a seafood soup (link). One fennel bulb... now what? Fennel has a pronounced anise-like flavor, one that takes center-stage in most dishes, but one small bulb wasn't much to work with. The Flavor Bible lists oranges, black olives and coriander among suggested pairings with fennel so I went with those ingredients to whip up a fast fennel salad. It was a good decision; we loved that flavor combination and the crunch. Salty olives, licoricey fennel and the sweet-tart tang of citrus play well together.   

Orange, Fennel, and Olive Salad

Serves 4        

1 fennel bulb, trimmed, reserving 1 to 2 tablespoons fronds

2 tablespoons fresh lemon juice

2 oranges (or 4 clementines)

1/4 cup small olives, pitted and halved 

2 tablespoons extra-virgin olive oil
1/4 teaspoon coriander 

Coarse salt and ground pepper

Red-pepper flakes (optional, but recommended)

Directions:

Halve, core, and thinly slice bulb (preferably on a mandoline). In a bowl, toss fennel with 2 tablespoons fresh lemon juice. 

Slice away peel and pith of oranges and cut flesh into segments. Add to bowl with fennel and stir in small olives such as Nicoise, reserved fennel fronds, and extra-virgin olive oil. Season with coriander, coarse salt, freshly ground pepper, and (optional) red-pepper flakes.

Note: this pairs well with fish, as a side dish or as the flavorings in a fish-in-parchment entree.

Kale and Quinoa Pilaf, a One-Pot Treat

February offers so many opportunities to overindulge: Super Bowl parties, Lunar New Year celebrations, over-the-top Mardi Gras feasts, and Valentine's Day sweets all conspire to make poor nutrition choices inevitable. Or is it just me? It's time to increase my healthy daily protein and vegetable intake. Time to choose dishes that are fresh, affordable, tasty and not overly complicated to prepare. Kale plus quinoa just made the rotation with this delicious pilaf recipe. Kale + Quinoa = delicious, really? Absolutely, I wouldn't fool you. So here's one more recipe utilizing these ubiquitous ingredients. 

Food blogs, pinterest pages and restaurant menus feature tons of kale and quinoa dishes; some tasty, others not so much. My Recipe Index holds several kale recipes and a few that incorporate quinoa. None called for a combination of the two. Are kale and quinoa over-hyped food fads or essential super foods? Maybe both, but nutritious plus tasty makes a great combination... as long as it isn't repeated too often with the same ingredients. RL might would definitely not be thrilled with a daily dose of kale. 

Kale can lower cholesterol, diminish the risk for several cancers, provides antioxidant and and-inflammatory benefits and offers a host of vitamins and nutrients. Surprising factoids: one cup of kale and more vitamin C than a medium orange, is a good source of omega-3 and protein, and has more calcium than an equivalent quantity of milk. Google "kale" for additional data, it's interesting reading.


Consumed for centuries by the Incas, quinoa has only become popular in our culture in this century. 

The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as "The International Year of the Quinoa".

Quinoa is very high in protein and, unlike most grains, it is a complete protein containing all of the essential amino acids we need for good health. Like kale, it provides antioxidant and anti-inflammatory benefits and a host of nutrients. Google "quinoa" for more information on this amazing gluten-free grain. Back to the recipe. 

Kale and Quinoa Pilaf is a quick and easy, one-pot wonder that takes less than 30 minutes to prep and cook. Its a terrific solution when you are pressed for time. Bonus! it doubles easily and holds well in the refrigerator. Enjoy the pilaf warm as an entree or side dish, or chill it to serve later as a room temperature salad. Add slivers of cooked chicken for the meat-lovers and it is a filling meal. 

Even the leftovers are versatile components to other dishes.This morning I added a cup of leftover pilaf (minus the grapes) to a frittata. Or use the pilaf to stuff peppers, chiles or tomatoes and roast in the oven. Or...  Don't ignore kale and quinoa; this is a protein-packed duo.

One-Pot Kale and Quinoa Pilaf

adapted from a recipe on Food52

Serves 2-4

2	cups lightly salted water
1	cup quinoa, rinsed and drained
1	bunch curly kale, washed and chopped into bite-size pieces
1	large lemon, zested and juiced (about 4-oz juice)
2	fat scallions, green and white parts, minced
1	tablespoon walnut oil or extra virgin olive oil
3	tablespoons toasted pine nuts (I used pepitas) fresh parsley, minced
1/4	cup crumbled feta cheese red grapes, halved (optional)
	salt and freshly ground pepper Bring the water to a boil in a covered pot. Add the quinoa and cover. Lower the heat and let simmer for 10 minutes. Top with the kale, cover and, without stirring, simmer another 5 minutes. Then turn off the heat and allow to steam for 5 more minutes. While the quinoa cooks, make the sauce. In a large serving bowl combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, oil, pine nuts, parsley, grapes (if using) and cheese. Check the pot 5 minutes after you add the kale; the water should be absorbed, the quinoa barely tender. If the quinoa still retains a hard white center, steam a while longer, adding more water as needed. When the quinoa and kale are done, fluff the pilaf and add to the serving bowl holding the sauce,. Toss to combine and season with salt and pepper. Taste and adjust seasoning, adding the remaining lemon juice if needed.  Below are some other quinoa or kale recipes on this blog:

Strawberry, Spinach and Quinoa Salad with Roasted Pecans

Quinoa Mediterranean Salad

Savory Quinoa Patties

Pasta with Kale, Mushrooms and Walnuts

Kale Salad with Pine Nuts, Raisins and Parmesan

Chicken Florentine with Kale and Mushrooms

Smoky Kale and Beans

Braised Kale and Ham Bits with Grits

Kale and Artichoke Grilled Cheese Sandwich

Kale Gratin

Colcannon with Kale

Kale and Egg Skillet

Turkey and Kale Bread Pudding

Awesome Asian Turkey Sliders

...with a side of Sesame Rainbow Slaw

Not too excited about ground turkey? Get over it - the taste of these delicious Asian sliders might be reason enough to fill the freezer with this healthy protein. Healthy? Turkey contains vitamins B-6 and B-12, niacin, choline, selenium and zinc. That is good to know, but our attention was on the palate-pleasing flavor when these cuties hit the tastebuds. Lime, sugar, fish sauce, basil and garlic meld nicely with the turkey into a delicious Asian bite, one that easily handled the heat from any added sriracha and jalapenos. The generous handful of apple matchsticks provided a welcome crunch to the otherwise soft sandwich.   

Every bit of kitchen island and sink countertop showed signs of action during dinner prep. The dozen plus slider ingredients, and even more for the slaw, called for a lot of chopping, mixing and tossing. Still, dinner came together surprisingly quickly as each major component was prepped and set aside.

   *slice and marinate the apples

   *mix the basil mayonnaise

   *season and form the meat patties or meatballs

   *slice, chop and mix the slaw vegetables

   *whisk the slaw dressing, add to the slaw veggies and toss

Chef de Cuisine Hilary adapted this delicious dish from two recipes she found in the Nov. and Dec. 2015 issues of Shape magazine. Colorful, imaginative and fully loaded with sweet/hot/citrusy/tangy flavors, her turkey sliders were a fiesta on the plate and in the mouth. We politely nibbled the first bites of apple-topped sliders-with-slaw:  bite... pause... register the taste... smile! Mmmmm, yes, we each inhaled the rest of our first slider in another bite or two and hurried back to the stove for more. 

We are eager for another Asian slider dinner, soon please (especially if Hilary cooks).These sliders would make a festive party appetizer as well, with a large batch cooked and held in an electric skillet or on a warming tray. Anyone for a party?

Asian Turkey Sliders

serves 4

Juice and zest of 1 lime

2 teaspoons sugar

1 Tablespoon plus 2 teaspoons fish sauce

1 crisp apple, cored & cut into matchsticks

1/4 cup reduced fat mayonnaise (Best Foods)

2 Tablespoons Gourmet Garden basil paste concentrate, divided

1 pound ground turkey

2 garlic cloves, finely chopped

1 Tablespoon canola oil

1/2 cup water

Sweet Hawaiian rolls, (or mini slider buns) split

Hot sauce, (Sriracha, etc) to taste

*Sesame Rainbow Slaw (recipe below)

Directions:

1. Use a medium bowl to mix lime juice, sugar and 2 teaspoons fish sauce. Stir until sugar dissolves. Add apple machsticks; toss to coat and set aside.

2. Use a small bowl to blend together the mayonnaise and 1 Tablespoon of the basil paste; set aside.

3. In a large bowl mix together by hand ground turkey, garlic, remaining 1 Tablespoon fish sauce, remaining 1 Tablespoon basil paste and lime zest. Shape into 8-12 meatballs or fat patties slightly wider than the slider buns..

4. Heat the oil in a large skillet and brown meatballs over medium heat until browned on all sides, about 10 min.

5. Drain the apple mixture; add the liquid to the skillet with the meatballs. Add water; bring to a boil and scrape up any browned bits from the skillet. Cook, turning occasionally, until cooked through and liquid reduces into a clingy glaze, about 8 min.

6. Spread basil mayonnaise on buns, top with apples and glazed meatballs. Serve with a side of Rainbow Sesame Slaw and offer optional hot sauce and jalapeno slices on the side.

Rainbow Sesame Slaw

2 cups packaged broccoli slaw

2 cups red cabbage, cut in 1/4-inch strips

3 large red, orange & yellow bell peppers, cut in 1/4-inch strips

4 scallions, diagonally sliced

1 Tablespoon fresh cilantro, chopped

1/3 cup golden raisins

1/3 cup peanuts, chopped or minced

2 Tablespoons toasted sesame seeds

2 Tablespoons sliced pickled ginger, minced (optional)

3 Tablespoons sesame oil

1 Tablespoon low-sodium Tamari

2 Tablespoons honey

2 Tablespoons rice vinegar

1 Tablespoon chile paste (more or less to taste)

Freshly ground black pepper (to taste)

Directions:

Use a large bowl and toss together the solids, broccoli slaw through ginger (if using). 

In a small bowl, whisk together the remaining ingredients.

Add the dressing to the mixed slaw; toss gently to combine. If making ahead, toss occasionally to recoat the slaw and redistribute the dressing.