This easy chopped salad is full of textures and flavors, and only gets better as the mustardy dressing soaks into and softens the raw broccoli. It’s called a spoon salad because the apple, cheese, pecans and cranberries are chopped bitesize. You could substitute another grain for the quinoa, such as brown rice or farro; just cook each according to the package directions. Lasts in the refrigerator up to 3 days. I found it best at room temperature. Thanks to Sohla El-Waylly of the NYTimes for this tasty recipe! KARI LOVES
when capers are not just gently sautéed but aggressively fried, they’re even better. On my list of “Foods Very Good Fried,” capers rank up there, along with green tomatoes, mozzarella, olives, tofu, pizza dough, and choux pastry (which, when fried, becomes a French cruller!). Frying causes capers to open, like flowers blooming in slow motion (and the Dominique Ansel marshmallows they’ve inspired). The insides retain some moisture, but the exteriors dry out, turning brown and crisp. Now, they’re not just a salty contrast, but a salty, crunchy contrast—a logical crown atop SALADS, polenta, brothy beans, charred, roasted cauliflower, yogurt dip, tomato toast, and, of course, creamy chowder.
Then: caper-infused oil. For Christian’s soup, he uses that flavorful oil as the base for his sautéed aromatics. Use it as the base of a salad dressing or drizzle it over smashed potatoes or a big plate of sliced tomatoes. HAVENT AF YET
SHRED CABBAGE. USE LOTS OF PARM. ADD GARLIC TOASTED BREAD CRUMBS, AND/OR FRIZZLED CAPERS PER SONYA
Nappa cabbage has a mild sweetness that’s perfect in a salty, cheesy Caesar salad. The leaves stay crisp when coated with the dressing, which comes together in minutes.
Sriracha Honey Roasted Cashews make the perfect snack food. They are slightly spicy, with plenty of sweet, sticky, caramelized honey. This is a really easy ADD TO SALADS
a staple at so many Japanese restaurants. Try it as a marinade for grilled chicken or serve it on cold soba noodles; a staple we use to brighten up everything from salad greens to vegetarian bowls, pita sandwiches, soups.
This drink comes from Charles H. Baker’s 1939 The Gentleman’s Companion, which traces its roots back to Manila, circa 1920. The drink originally called for pineapple juice, which we’ve replaced with Small Hand Foods’ pineapple gum syrup, which is a mixture of pineapple juice and sugar thickened with gum arabic. We’ve also replaced the heavy cream with orgeat. The key to making a good fizz is to use three or four large ice cubes in your shaker and shake the drink longer than you might think necessary. Fifteen seconds is about right.
This Peruvian staple is traditionally made with lime juice, but we preferred a brighter blend of lemon and lime. “Dry shaking” the cocktail with one ice cube (to seal the shaker) helps create the sour’s signature foam.
American-style buttercream, made by beating butter with powdered sugar and a little milk, is one of the easiest types of frosting to make, but it tends to be cloyingly sweet, with a noticeable granularity from the sugar. This 1-2-3 formula—1 cup cream, 2 sticks of butter and 3 cups of powdered sugar—is nearly as simple and failsafe, but the cream, beaten in at the end, yields a more elegant frosting with a lighter flavor and fluffier, more supple texture. If you like, replace the vanilla extract with a tablespoon of grated lemon or orange zest, or make the chocolate variation below. Note that the recipe calls for the paddle attachment, not the whisk, as the frosting may wind up with too many air bubbles if whisked, making it difficult to achieve a smooth, satiny appearance when icing the cake.
Add fresh veggies: Such as avocado, cucumber, carrots, bell peppers, radishes, or red onion.
Add fresh or dried fruit: Such as fresh apples, berries, grapefruit, grapes. Or dried cranberries or apricots.
Add jarred veggies: Such as sun-dried tomato, roasted red peppers, or artichoke hearts.
Add beans: Such as chickpeas or white beans.
Add croutons.
Use a different cheese: In lieu of Parmesan, feel free to add crumbled blue cheese, feta cheese or goat cheese.
Use different nuts/seeds: Such as pepitas, pine nuts, walnuts, pecans or sunflower seeds.
and make this one your own:
Add a protein: Cooked chicken, steak (or barbacoa), pork (or carnitas), shrimp, salmon, tofu (or sofritas) would all be great in this salad.
Add extra fresh veggies: Such as bell pepper, cucumber, jicama, radishes or corn.
Add extra jarred veggies: Such as sun-dried tomato, roasted red peppers, or artichoke hearts.
Add fruit: Such as diced fresh mango, pineapple, orange or grapefruit.
Add beans: A handful of black or pinto beans would also be delicious in this salad.
Add tortilla chips: I love also crumbling a handful of corn tortilla chips into this salad!
Trader Joe’s Wonton Dipping Sauce;
2 T soy or tamari sauce
2 T water
1/2 T rice or white vinegar
1 T brown sugar
few drops of sesame oil
finely sliced scallions for garnish
If you think you don’t like gazpacho, I beg you to try this version, which is inspired by the pureed style of gazpacho that originated in the Andalusia region of Spain. In addition to ripe tomatoes, cucumbers, olive oil, bread, and garlic, my version has a roasted pepper which adds a little bit of roasty-toasty depth to the bright flavors. Cilantro, serranos, and a bit of balsamic kick things up a notch, and the blender assures a lovely texture.
You’ll need time for chilling the soup; it can be made a day ahead. It should be served very cold. Don’t forget the garnishes for the contrasting textures.
Beefsteak tomatoes vary a lot in size, be sure to use the final measurement of 3 cups chopped in the recipe. Don’t be tempted to use more than 3 cups, though, or the proportions will be out of whack.
This recipe was originally published in Fresh From the Farm: A Year in Recipes and Stories, by Susie Middleton
Rub the sage sprigs with your hands to release their essence before using them
Dark meat is always juicier, but if you prefer breast, braise it 6 to 8 minutes less or it will be dry. Rosemary, savory, or thyme is a good stand-in for sage, and any type of black olive will do.
Add cubed, trimmed celeriac. Parsnip, & little potato. Grate a clove of garlic into hot mixture.
Parsley and/or dill or not
The mashed rutabagas have a buttery texture, and the amount of seasoning is just wonderful! I always forget that peeling and chopping a rutabaga is not as intimidating as it first appears. I just lopped off the ends and then peeled the waxy skin off using a Y-peeler
These potato croquettes are the perfect way to use leftovers. If your mashed potatoes are high in liquid (such as milk), the mixture will give off steam as it fries, which may cause the croquettes to fall apart. You may wish to fry one potato croquette as a tester before you shape the entire mixture, to check the texture and seasoning. If your tester falls apart, mix in a couple more tablespoons of flour, allow it to sit for five minutes, then fry another tester until you’re satisfied with the results.
We use sodium citrate, a salt that’s a key ingredient in the production of processed cheese, to keep the sharp cheddar silky and smooth even when heated and combined with liquid. Sodium citrate can be purchased online. We pair a pilsner or lager, beers that are light in flavor and color, with the bite of sharp cheddar, but you can use whatever type of beer and cheese you like. Leftover beer cheese can be refrigerated in an airtight container for up to three days. It reheats well in the microwave.