Kale, roasted squash, bacon, and date salad

There are some ingredient combinations that get the attention of the pleasure-seeking part of my brain. Dates and bacon, chickpeas and cumin, and harissa or cardamom with anything, and I’m ordering it or making the recipe.kale, bacon, date, and squash salad

It was exactly those combinations that played out in last night’s dinner. Lucky for me, my friend Josh likes making the entree and is happy to leave the sides to me. So when I told him that I wanted make a chickpea and date dish, barley pilaf, and a kale salad, he decided that coriander-spiced grilled lamb steaks would be just the thing. Continue reading

Roasted apple, root vegetable, and pumpkin-seed crusted goat cheese salad recipe

My California brother Chuck is visiting for the weekend, and it’s his birthday! We went to Boston to see the last bits of fall color in the Public Garden and admire the Newbury Street shoppers, outfitted in sumptuous boots and scarves, despite the near 60-degree temperature.

In honor of Chuck’s birthday, I combined his favorite foods–roasted vegetables, butternut squash, and goat cheese–into an entree salad. For a Californian who still has access to fresh tomatoes and corn, this salad seems kind of exotic and unusual. It was also inspired by Wednesday’s farmers’ market haul.

Much of this salad can be prepared in advance. I made the dressing, and peeled and chopped all the vegetables, except the apple and potatoes, earlier that day, so it came together quickly. Continue reading

Roasted squash salad with pomegranate vinaigrette + easy slow-cooker vegetarian chili

Hello! For all my west coast friends and family who have visions of me shivering in a snowsuit, just want you to know that we survived the Nor’easter of October ’11. We were not snowed in and trapped at home, but the frigid cold did not bekon me outdoors, so I stayed inside and made a roasted squash salad and a zesty slow cooker vegetarian sweet potato chili. Continue reading

Eggplant rolatini and salad with peach vinaigrette

I used to hate eggplant. My three brothers and I made a no-eggplant pact. We figured if we banded together we could convince my mom not to make it for us. Who could blame us? How about some bitter spongy slices sawed from those fat purple blobs, then coated in egg and bread crumbs and pan fried, for you?

The eggplant ban lasted for decades and then one day a thin, balsamic-roasted slice ended up in a roasted vegetable sandwich. Hmmmm. Pretty good. Then a friend made honey roasted eggplant and I started to rethink eggplant.

What clinched it was overhearing a recipe described a the farmer’s market: roasted eggplant slices, spread with goat cheese and pesto, rolled up and topped with fresh tomato sauce.

So, now that the eggplant ban is officially lifted, I’m making my favorite eggplant dish with my mom and dad, who always thought the ban was ridiculous but gave in to us because we ate everything else they put on our plates. This is a great dish to make for company because it’s vegetarian and easily made vegan, and you can do most prep ahead of time, which means more time to spend with your friends.

Menu
Artichoke and olive tapenade with crackers
Mixed greens with peaches, almonds, and peach vinaigrette
Eggplant rolatini with tomato sauce over linguini
Strawberry sorbet
Continue reading

Golden beet and raw kale salad

Golden beets have become a recent favorite. I’ve been preparing them using Mark Bittman’s good advice of wrapping cleaned and trimmed individual beets in foil and baking them at 400 degrees until a sharp knife slides easily through them. After they cool, you peel them and eat them or put them in the refrigerator for later. They find their way into salad, sandwiches (with goat cheese and arugula), and maybe even a dessert (shhhhh…).

They also go nicely with raw kale. I tried my first raw kale salad last summer, and it was the NY Times version with raw kale ribbons, lemon juice, and ricotta salata. Pretty good, but not enough to convert non-fans of slighly bitter green leaves. Then there’s the gateway raw kale salad in Melissa Clark’s In the Kitchen with a Good Appetite. I could tear up strips of junk mail and use them in place of the kale and get rave reviews.

Golden beet and raw kale salad
I bunch of lacinato kale, washed and dried
2 1/2 TBS fresh-squeezed lemon juice
2 TBS olive oil
1/3 cup chopped walnuts, toasted
3 golden beets, cooked and sliced into bite-sized pieces
1/3 cup or more, parmesan (finely grated or shaved into ribbons with a vegetable peeler)
salt and pepper to taste

1. With a sharp knife, remove the center ribs from the kale. Then stack leaves and cut them in ribbons of about 3/4 wide. Repeat until all leaves are cut.

2. In your salad bowl, whisk together the lemon juice, olive oil, salt, and pepper.

3. Add to the bowl kale, beets, walnuts, and most of the parmesan and toss until all ingredients are coated. Taste and add more salt and pepper if needed. Top with remaining parmesan and serve.

Serves 4 as a first course or light lunch along with beet, goat cheese, and arugula sandwiches.