Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs

swiss chard salad

I have been eating raw kale salads for four years now. I remember the first one I had. I was in California, shocker, with my aunt, enjoying lunch at a place called, wait for it, True Food Kitchen. We loved the Tuscan kale salad so much that we asked the server for some details. We learned, if I remember correctly, that the kale had marinated in lemon and olive oil before it was tossed with breadcrumbs and parmesan. In 2010, eating kale raw (for many of us) was revolutionary.

I have eaten and prepared many many many raw kale salads since, and yet, not once — not once! — has it occurred to me to try treating Swiss chard, a green I seem to have on hand at all times, in the same manner. For whatever reason, I have relegated chard to the vegetables-that-require-cooking family, and just last week I learned that this placement was seriously misguided.

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Chicken Salad with Olive Oil & Herbs

chicken salad with olive oil and herbs

The quantity of herbs heaped onto nearly every dish at every Vietnamese restaurant never ceases to amaze me. And this time of year, I crave nothing more than eating this kind of food: fresh, light, fragrant. Summer rolls lined with mint, green papaya salad speckled with Thai basil, chicken salad loaded with scallions and cilantro — oh Nam Phuong! You feel so far away.

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Tacos with Grilled Poblano & Corn Salad

tacos with grilled poblano salsa

Over the weekend I received the best kind of email. It not only came from an individual, living, real person, but also from a friend. She had written to tell me about her new favorite thing to eat, a salad of marinated fennel, burrata, and mint. She also casually mentioned she had made a grilled poblano, corn-off-the-cob and cotija cheese salad to serve aside some grilled New York Strips.

I still haven’t made the fennel, which sounds utterly delicious, but I can’t find enough uses for this grilled poblano salad. On its own, as my friend made it, sprinkled with cotija cheese, the sweet, smokey, charred vegetables combine to make a wonderful summer salad.

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Cauliflower, Broccoli & Pepita Salad

tossed broccoli, cauliflower & sesame salad

I’ve heard that trying to please everyone, as a general life strategy, may at best lead to disappointment and, at worst, failure. Eek.

But what if, say, without even trying, you just happen to please everyone? Hmm.

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Spring Wheat Berry Salad

spring wheat berry salad

About this time last year, I learned how to properly cook quinoa, a revelation that not only gave the ancient grain a permanent spot in my pantry, but also inspired a number of grain salads I made all summer long.

While the ingredients in each salad varied from radishes and peas to cherry tomatoes and cucumbers to roasted squash and wilted mustard greens, the formula was always the same: something fresh, something crunchy, something spicy, something sweet. The dressing was simple too: extra-virgin olive oil and minced red onions macerated in vinegar or lemon juice. Cheese never entered the equation, nor was it missed.

Here, wheat berries and walnuts combine with asparagus and radishes in an addictive, chewy, crunchy, colorful combination, a simple salad to herald the arrival of spring, which at last appears to be here to stay.

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Brussels Sprout Salad with Pomegranate, Walnuts & Jalapeno

Brussels sprouts, walnut & pomegranate salad

About this time last year I discovered a most-delicious salad, a Greg and Lucy Malouf creation, a mixture of green olives, walnuts and pomegranate seeds tossed in a spicy, sweet, salty dressing, a combination I find irresistible.

It’s light. It’s fresh. It’s just the sort of thing we all found ourselves craving about three hours after our Thanksgiving lunch when we found ourselves back in the kitchen, hungry once again, faced with so many delectable options, but scrounging for something else: something crisp, something raw, something juicy.
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Bulgogi with Cucumber-Apple Pickle

bite of bulgogi

Last Friday, Ben and I arrived at our friends’ house to find a beautiful scene: a rice cooker sitting on the counter, a serving dish spilling with pickled bean sprouts, a plate towering with sheets of roasted seaweed, and a jar glistening with brilliant red pickled cabbage. All week we had been looking forward to Korean bbq, a meal we learned to love many years ago at Kim’s, a hole-in-the-wall in North Philadelphia.

At Kim’s we could always count on a few things: a blazing hot charcoal grill, replaced several times over the course of the evening; an array of banchan ranging from spicy pickled daikon to steamed egg custards to scallion pancakes; and a table surrounded by a crew — friends, family, coworkers, anyone willing to spend an evening charring whole cloves of garlic, slices of jalapeno, and platters of paper-thin beef.

More often than not, the gathering at Kim’s had been organized by Thien, the chef of Fork at the time, who found any excuse to cab north for Korean food, and who somehow managed to pack into his messenger bag both wine (for everyone) and glasses (for everyone) — as much as Thien loved his cheap eats, he pooh-poohed plastic cups. We always stayed at Kim’s for hours. We never left hungry, and upon exiting, we never felt more grateful for fresh air — Kim’s ventilation system (or lack there of) could use some work.

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Cucumber & Green Grape Gazpacho | Quinoa Salad with Mango, Lime & Ginger

Cucumber and grape gazpacho

I arrived at the Albany airport to find my auntie Marcy waiting at baggage claim ready to snatch Wren from my arms and to feed me, as always, immediately.

She led me to her car, and before I could even buckle my seatbelt, she had pulled a ball jar filled with cucumber and green grape gazpacho — one of my favorites — from a cooler and handed me a Lifefactory water bottle — I want one! — filled with ginger-mint-and-orange-flavored water.

Feeling nourished and ready to face the task of the day — find me a place to live — we zoomed off in Marcy’s mobile spa, equipped with coolers holding bowls of quinoa and mango salad, a brown paper bag sheathing a loaf of Shelburne Farms chili cheese ciabatta, and a little baggy holding rice crispy treats for dessert. My auntie spoils me.

I returned home to a heat wave craving nothing more than this cool summery meal. As I mentioned, this white gazpacho, loaded with dill, is one of my favorites. I find nothing more refreshing this time of year, and had I not been so worried about disappointing some of you, I would have shared this recipe ages ago. You see, some of you may be turned off by the zing of the raw garlic. One clove imparts an amazing amount of bite, and while you certainly could leave it out, I fear something would be lost without it. While variations of white gazpacho can be found all over Spain (so I’m told), raw garlic (along with the stale bread) seems to be a constant. This soup makes a wonderful first course, especially when every sip is accompanied by slivers of toasted almonds and sweet grapes.

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Tabbouleh

tabbouleh

I find myself living in a Potemkin village, my cookbooks — clutter! — hidden away, my stand mixer — clutter! — stashed in the hutch, my pots, pans, utensils, teapot — clutter! — boxed up in the garage. Staged by the realtors, our house has never looked cleaner, prettier, or more color coordinated. It also has never been more unlivable.

Even so, today I discovered that with little more than a knife, a cutting board, and a large bowl, a beautiful whole grain salad can materialize in no time. Determined not to eat takeout for the fourth night in a row, I made a big bowl of tabbouleh, a dish my mother made for us all summer long for as long as I can remember, a dish that feels at once light, satisfying and nourishing. With some warm pita and a block of feta, dinner was served.

Unlike many grains, bulgur requires nothing more than cold water — yes, cold! — to fluff up and become edible. You can’t mess it up. There are no grain-to-water ratios to remember; there are no cooking times to adhere to. After an hour of soaking, the cold water is drained and the bulgur is ready to be dressed in olive oil, freshly squeezed lemon juice, salt and pepper.

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Soba Noodles with Peanut Dressing

sobasalad1

My pantry is cluttered with odd ingredients, a reflection of impulse purchases made after seeing recipes for “ultimately authentic” dishes I feel I have to make immediately. As I often don’t make these dishes immediately, I end up collecting tubs of tamarind concentrate and palm sugar (purchased for pad thai) and shrimp paste (for satay sauce) and fermented black beans (for mapo tofu).

Often these ingredients sit untouched for months (years), or they get dipped into, stashed in the fridge, forgotten, and ultimately unnecessarily re-purchased when I see that next completely authentic recipe I have to make immediately. It’s a vicious cycle.

A few unseasonably hot days last week had me craving chilled soba noodles with dashi, a favorite summer meal I first tried at Morimoto, where they make it with green tea soba noodles — SO good. After scouring my pantry and finding myself making the usual note to self — purchase bonito flakes and kombu promptly — I paused. Certainly I could make something that could satisfy this same chilled soba craving without going down my usual pantry-cluttering path.

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