I love grilling.  Oh, I don’t grill, myself.  But it’s one of the only ways to get my husband to do the cooking.

That’s not the only reason I like it though.  Everything tastes better after it’s been on the barbecue.  The smoky, caramelized flavor that [...]]]>

I love grilling.  Oh, I don’t grill, myself.  But it’s one of the only ways to get my husband to do the cooking.

That’s not the only reason I like it though.  Everything tastes better after it’s been on the barbecue.  The smoky, caramelized flavor that comes from food cooked on a direct flame is so summery and redolent of the great outdoors.  And cooking outdoors (and eating on the balcony) makes me feel like I’m channeling Ina Garten, strangely.  Speaking of whom, did you all see the last episode of this season’s 30 Rock and Ina Garten’s cameo?  LOVED it.

I’ve been trying to cook with more variety on the grill, so that cooking on the barbecue isn’t just a meat-fest with burgers and sausages.  So last night I decided to grill a piece of wild salmon, and since white corn is in season, I bought a few ears to grill alongside.

While I personally like corn-on-the-cob, I always get stuff stuck between my teeth when I’m trying to tear off those corn kernels, so I decided to cut the kernels off and toss it with some avocados, tomatoes, onion, cilantro and lime juice.  The resulting salsa?  Phenomenal.  Absolutely better than I thought it would be.  The sweetness of the white corn marries perfectly with the tartness of the lime juice, with the avocados giving it some creaminess.  We had it on top of the salmon, but I could have sat there and eaten the whole bowl of corn salsa by itself.  I loved the hint of smokiness imparted by grilling, but you could make this salsa with boiled corn too with great results.

We tried grilling 2 ears of corn with husks on, and 1 ear of corn without the husks, and we both liked the corn grilled in the husk.  The husks seemed to protect the corn kernels from drying out too much, leaving them plump even after grilling, and the corn still got those lovely grill marks through the husk.  It gets a bit messy when you’re trying to pull the charred husks off the corn though, so you might want to do it outside.  Alternatively, you could boil the corn first, and then finish the ears on the grill.

Grilled Corn Salsa

3 large ears sweet white corn
1 avocado (ripe but not mushy), diced
1 tomato, diced
1/2 cup cilantro, chopped
1 jalapeno pepper, minced
1/2 small yellow onion, chopped
1 juicy lime (or two not-so-juicy limes)
salt

Preheat the grill on medium. Pull off all of the corn husks except for 2 layers next to the corn kernels. Be sure to remove all of the corn silk (this will catch fire). Place corn on grill. Cover and cook on medium to medium-low (depending on your barbecue) for 10-15 minutes, turning frequently, until kernels are soft and husks are charred. Check frequently to ensure husks aren’t catching fire, and keep a spray bottle on hand for flare-ups.

When cooked, remove corn from grill. Cool a few minutes, then use a sharp knife to slice off the kernels into a bowl. Combine with avocado, tomato, cilantro, jalapeno, onion and lime juice. Season with salt to taste.

Serve warm, or let cool to room temperature before serving.

A while back, I saw a feature in the New York Times about seared or roasted radishes.  Roasted radishes!  Well, I knew you could roast just about anything and it would taste good, but I never thought of roasting radishes!  I put the thought out [...]]]>

A while back, I saw a feature in the New York Times about seared or roasted radishes.  Roasted radishes!  Well, I knew you could roast just about anything and it would taste good, but I never thought of roasting radishes!  I put the thought out of my head, until now.

We love radishes.  Raw, sliced into a salad, or just whole ones for snacking – they are so peppery and delicious.  Cooked, their sugars are brought to the forefront and they are warm and comforting.  Our local grocery carries nice fresh lovely radishes, and I’ve been buying them every week, and today I decided to play with them a little.  Change it up.  Sear them.  I thought of roasting but the thought of heating up the oven for a few radishes seemed wasteful.  Searing is just as good.

It’s amazing how their spiciness is mellowed by cooking, how their sugars caramelize into a nice, smoky, crispy crust.  I decided to serve them with organic arugula (for some reason, organic arugula has wayyyy more flavor than generic, in my opinion) to help punch up their original pepperiness, and some avocado for creaminess.  Making the dressing in the hot skillet allows the lemon juice to pick up all those lovely caramelized bits for a smoky tasting dressing.

The arugula is pretty sturdy, so stands up well to a tiny bit of wilting as you pour the warm dressing over the salad.

Pan-Seared Radish and Avocado Salad

1 bunch radishes (about 15), halved and trimmed
1 ripe avocado
4 ounces baby arugula (about 3 big handfuls)
1 lemon
vegetable oil
salt and pepper

Heat a cast-iron skillet over medium high heat. Add about 2 tablespoons oil. When hot, add the radishes. Season well with salt and pepper. Sear about 3 minutes per side until the radishes are nice and browned, and even blackened in places.

Place the arugula into a large salad bowl or coupe plate. Slice the avocado in half, cut it into slices, and then scoop out chunks of avocado flesh and add to the arugula.

When radishes are done, remove from heat. Squeeze in the juice of one lemon and toss with hot radishes.

Using a slotted spoon, remove the radishes and add them to the arugula and avocado. Drizzle with the lemon juice from the pan (This is the dressing. Don’t add it all at once – start with a little in case it’s too acidic). Toss the salad together with the dressing. Taste, and adjust seasonings if desired.

When you live in China, it’s hard sometimes to find leafy greens for a salad. Not that there is a lack of leafy greens, but in Chinese cuisine, greens are served cooked, not raw, and therefore Chinese greens are generally sturdier and a little [...]]]>

When you live in China, it’s hard sometimes to find leafy greens for a salad. Not that there is a lack of leafy greens, but in Chinese cuisine, greens are served cooked, not raw, and therefore Chinese greens are generally sturdier and a little bitter, with tougher stalks. They’re not tender enough to eat raw, except for romaine lettuce, which isn’t my favorite salad green anyway.

So, I have to be creative. Without mesclun lettuces, arugula, or other common salad greens, I’ve had to look at what is available at the market and improvised, resulting in salads like this Napa cabbage salad, and now, this watercress salad. I found a nice fresh bunch of watercress at the local vegetable market (and it was a steal at $0.50 a pound!), and served it with sweet orange segments and a honey mustard dressing. And it was REALLY good! I will definitely add this salad to my repertoire even when we don’t live in China anymore.

Watercress is a slightly bitter, peppery-tasting green in the mustard family with small leaves. It tastes quite a bit like arugula – perhaps a bit sharper tasting but very similar. Generally there is a tough central stalk that you will want to remove, pinching off the tender shoots and leaves. Since watercress usually grows in shallow water, the stalks may have sand and even teeny tiny snails clinging to the leaves. Remove any sand or little critters by rinsing the watercress in a sink half-full of water with 1-2 tablespoons of salt. The salt will cause any bugs to fall off the plants. Then remove the watercress from the salt water and rinse several times in a sink full of fresh water.

To avoid waste, you can keep the stalks to make vegetable stock later.  (stalk stock…hee hee!)

Because watercress is a crunchy, sturdy green, it holds up well to a robust dressing, like this easy honey-mustard dressing that is a cinch to throw together.

Orange-Watercress Salad with Honey-Mustard Dressing

Salad
1 large bunch watercress (about 1.5 pounds), rinsed and spun dry
2 oranges

Dressing
3 tbsp olive oil
1 tbsp honey
1 tbsp prepared mustard (not Dijon)
1 tbsp apple cider vinegar (or white wine vinegar)
salt and pepper

Pinch off the tender shoots and leaves of the watercress, discarding the tough central stalk.

Peel oranges with a sharp knife, removing any of the white pith. Remove the sections of the orange by sliding a paring knife into the orange just beside the white membrane, right to the center, then turning your knife to “pop” the orange segment right out.

Arrange watercress and orange segments on a plate or in a bowl. Whisk together dressing ingredients and season to taste with salt and pepper. Drizzle over the salad and serve.

Watercress

Growing up, my mom often made stir-fried Napa cabbage as part of our meals. In my mind, Napa cabbage always came cooked, as part of a Chinese family-style meal, with rice and the works. And it IS really good cooked, simply stir-fried with [...]]]>

Growing up, my mom often made stir-fried Napa cabbage as part of our meals. In my mind, Napa cabbage always came cooked, as part of a Chinese family-style meal, with rice and the works. And it IS really good cooked, simply stir-fried with some minced garlic. It has a slight sweetness to it, and doesn’t make you as gassy as normal cabbage (oops, did I just say “gassy” on a food blog? That’s gotta be a big no-no).

It took a trip to California to visit the in-laws for me to learn about this simple, no-brainer, and absolutely delicious way to prepare Napa cabbage. IN A SALAD!!! Hello, light sweet flavor? Crisp, refreshing texture? Wrinkly leaves perfect for catching and holding the flavor of a light sesame dressing? Napa cabbage salad, where have you been all my life? Thank you, thank you, mother-in-law!

It’s so easy to make. Just slice up a whole cabbage with a big knife (discarding the bottom 2 inches or so which are mainly stem), then rinse the leaves and spin them dry. Chop up a cucumber and a yellow pepper – oh how I love the crunch of this salad – and add some soy candied walnuts for extra crunch and sweetness (you can get these pre-made at your local Asian supermarket). A slightly sweet honey-sesame dressing rounds out the flavors and makes this salad distinctly Asian.

Asian Napa Cabbage Salad

1 medium head Napa Cabbage
½ English cucumber, sliced thinly
1 yellow bell pepper, chopped
¼ cup candied walnuts, coarsely chopped
2 tbsp rice vinegar
1 tsp honey
2 tbsp toasted sesame oil
2 tbsp olive oil

Slice the whole head of cabbage crosswise into ½ to ¾ inch sections, discarding the bottom two inches of the cabbage. Rinse the cabbage and spin the leaves dry in a salad spinner. Toss cucumber, pepper, and walnuts with cabbage.

Whisk together vinegar, honey, sesame oil and olive oil. Toss with salad. Adjust seasonings to taste, adding more vinegar if needed.

I love salads that can double as main courses. Sometimes I really crave fresh vegetables, but I’m also really hungry, so I end up eating salad, plus a bunch of other stuff (PB&J, muffins, cookies, etc…). I love it when I can just [...]]]>

I love salads that can double as main courses. Sometimes I really crave fresh vegetables, but I’m also really hungry, so I end up eating salad, plus a bunch of other stuff (PB&J, muffins, cookies, etc…). I love it when I can just scarf down a salad, and it’s good enough and satisfying enough that I’m shoveling it down my throat and don’t need anything more… This Chickpea Veggie Salad is that kind of salad. Definitely shovel-down-the-throat material.

This salad is just plain GOOD! The combination of flavors is bright and fresh, but earthy and nutty at the same time. I forgot how good chickpeas are, even just from a can. The nice thing about this recipe too, is how easy it is to throw together. You don’t need a lot of exotic ingredients; in fact, you probably have everything you need to put this salad together right now.

And of course, you could doll it up a little more. Add some olives and feta for a Mediterranean slant, or some more spices (I feel like a sprinkle of cumin would go well in here) for extra kick.

Chickpea Veggie Salad
Serves 2 as a main, or 4 as a side

1 can chickpeas
1 English cucumber, chopped (seeded if necessary)
1 ½ cups halved grape tomatoes
3 tablespoons thinly sliced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon chopped mint (optional)
1 tablespoon lemon juice
½ tablespoon apple cider vinegar
3 tablespoons good olive oil
salt and pepper

Mix together vegetables (chickpeas, cucumber, tomatoes, onion). Toss with cilantro and mint (if using). Sprinkle with freshly ground pepper.

Whisk together lemon juice, cider vinegar, and ½ tsp salt. Add olive oil and whisk until emulsified. Toss with salad. Taste for seasoning and adjust (you may want to add more lemon juice or vinegar depending on how acidic you like it).

Bulgur wheat is an easy substitute for rice or couscous in many dishes, and it’s really easy to cook. Just simmer it in some water for about 15 minutes, and then leave it while it absorbs the rest of the water. Bulgur wheat is [...]]]>

Bulgur wheat is an easy substitute for rice or couscous in many dishes, and it’s really easy to cook. Just simmer it in some water for about 15 minutes, and then leave it while it absorbs the rest of the water. Bulgur wheat is a whole grain that has been parboiled, dried, and the bran partially removed.  It’s higher in fiber and vitamins than white rice or couscous, so I guess it’s pretty good for you too.

Last night I simmered some bulgur wheat in vegetable broth, added some seasonings, then sautéed a yellow and red pepper, some mushrooms and an onion, and mixed them all together for a satisfying, though still quite light, dinner. We had it with some baked chicken nuggets as well, but I could very well have gone without the chicken.

Bulgur Wheat with Sautéed Vegetables

1 heaping cup bulgur wheat
1 1/2 cups vegetable broth
1 large yellow bell pepper, diced
1 large red bell pepper, diced
½ red onion, diced
6 medium mushrooms of your choice, sliced
2 tbsp olive oil
1 tsp granulated garlic
½ tbsp dried basil
salt and pepper

Simmer the bulgur in the broth, uncovered, for about 15 min, mixing occasionally. Add granulated garlic and basil and stir thoroughly, then set aside so bulgur can absorb any remaining liquid.

Sauté the onions and mushrooms in 1 tbsp of the olive oil until onions are softened and starting to turn translucent. Add bell peppers and continue to cook until peppers are crisp-tender. Season with salt and pepper.

Add the bulgur wheat to the pan with the vegetables and toss to combine, breaking up any lumps. Drizzle with remaining olive oil (or alternatively, stir in some butter). Taste for seasoning and adjust accordingly. Serve immediately while hot.

This quick salad is something that I make often when I want a healthy lunch but one that doesn’t take a lot of effort. Couscous is the perfect no-effort food. The kind you buy in most supermarkets is already cooked and just needs [...]]]>

This quick salad is something that I make often when I want a healthy lunch but one that doesn’t take a lot of effort. Couscous is the perfect no-effort food. The kind you buy in most supermarkets is already cooked and just needs to be rehydrated in hot water – something that takes all of five minutes, during which time you can chop up your vegetables and make an easy dressing. Often when I’m writing an article and I’m “in the zone”, cooking an elaborate meal just isn’t appealing, and this couscous salad is the perfect easy way out.

15-Minute Couscous Salad
This salad is the perfect fast light lunch, and also packs well to bring to work or to a picnic, potluck, or BBQ.  Serves 2 as a light lunch or 4 as a side dish.

½ cup instant couscous
½ cup boiling water
3 tbsp olive oil, plus extra
2 tbsp apple cider vinegar
3 tbsp chopped fresh herbs (I used basil)
1 cucumber
1 ½ cups grape tomatoes
salt and pepper

In a heatproof bowl, rub the couscous with a dribble of olive oil (this will keep the grains from sticking together). Add the boiling water, cover the bowl, and let sit for five minutes.

Cut the cucumber into bite-size chunks and halve the grape tomatoes. By this time, the couscous should be ready. Fluff the cooked couscous grains with a fork, then put the bowl of couscous in the refrigerator to cool for 5-10 minutes.

In a small bowl, whisk together the apple cider vinegar and the olive oil until emulsified (add a little extra olive oil if it isn’t coming together). Season the dressing with salt and pepper.

Toss all the ingredients together (veggies, cooled couscous, herbs and dressing). Adjust seasonings to taste and serve.

This salad can be made ahead of time and stored in the refrigerator until time to serve.

When Chris and I visited Italy this summer, we bought a bag of organic farro and toted that heavy bag of grain around through Italy, Germany, Egypt, Jordan and Israel. THAT’s how dedicated we are to good food, folks.

Farro is a nutty tasting, chewy [...]]]>

When Chris and I visited Italy this summer, we bought a bag of organic farro and toted that heavy bag of grain around through Italy, Germany, Egypt, Jordan and Israel. THAT’s how dedicated we are to good food, folks.

Farro is a nutty tasting, chewy grain kind of reminiscent of barley (which you can substitute in this recipe if you like). Farro grains are actually whole wheat kernels, which means they’re high in fiber and nutrients and low in calories. Italians tend to use them in soups, we noticed, but they’re also great in salads or as a healthy substitute for rice.

You can find farro at Whole Foods and other organic/health food stores, and some supermarkets. It is sometimes sold under other names, such as spelt or emmer wheat. Look for semi-pearled or farro perlato. This means that part of the husk has been removed, making it less crucial to presoak the farro before cooking.

We finally opened up our bag of farro tonight after I was inspired by a recipe for a farro chicken salad on Epicurious. I started with that recipe, but added chunks of roasted sweet potato and changed the portions around a bit (more chicken, etc…).

Speaking of sweet potato, have you ever noticed that after you peel your sweet potatoes they start sweating a sort of milky white liquid? Apparently some kinds of sweet potatoes do this, and it’s completely harmless – it’s just the starch leaking out a bit.  It did freak me out a bit, but the result was just as delicious as non-milky-liquid-sweating ones.

Hearty Autumn Farro Salad (with Chicken and Sweet Potato)
This hearty salad is a meal in itself and uses seasonal vegetables such as green beans and sweet potato. If you can’t find farro, substitute pearl barley instead – it has a similar chewy texture. This salad uses cooked ingredients and requires a bit of multi-tasking, but the end result is just really really good.  I didn’t bother letting everything cool completely, and the warm chunks of sweet potato were the best part, I thought.

Serves 4 as a side dish or 2 as a main course.

½ cup semi-pearled farro
2 chicken breasts, halved
½ pound green beans, ends snapped off
2 medium sweet potatoes, peeled and cubed
2 tbsp chopped fresh chives
2 tbsp chopped fresh basil
1 tbsp mustard
4 tbsp olive oil
2 tbsp white wine vinegar
salt and pepper

Toss the sweet potatoes with 2 tbsp of olive oil and season with salt and pepper. Roast in a 400F/200C oven until crisp on the outside, turning once, about 40 minutes.

Boil the farro in a pot of salted boiling water about 20-25 minutes, until tender but still chewy. Drain and set aside.

Meanwhile, season the chicken with salt and pepper and pan-fry the chicken breasts until cooked through, about 8 minutes on each side (I fried them with a combination of butter and oil, which helped give the meat a nice golden-brown crust). Cool and cut into pieces.

Cook the green beans in a pot of boiling water, about 5 minutes, until crisp-tender. Drain and pat dry with a clean cloth. Cut into 2-inch sections.

Toss the farro, sweet potatoes, chicken pieces, green beans, chives and basil together in a bowl. Whisk together the mustard, olive oil, and vinegar until emulsified, and season with salt and pepper. Toss dressing with salad. Taste and adjust seasonings if needed.