Corn & heirloom tomato salad

I thought I'd share another tomato recipe today. I've used heirloom tomatoes but feel free to substitute cherry or sungold tomatoes instead.

This salad came together because of two leftover ears of corn. The night before I boiled them before rubbing with butter, sprinkling with smoked paprika and a squeeze of lime. I didn't think the corn could taste much better until I whipped up this salad the next day.

I cut the kernels from the cob, mixing them with heirloom tomatoes, avocado, cucumber, basil and a simple lemon vinaigrette. This salad is perfect eaten as is or added to your veggie tacos like salsa.

Corn & heirloom tomato salad
2 ears of corn (I used red corn)
2 medium heirloom tomatoes, diced
1 small cucumber, diced
half an avocado, diced
2 tbsp basil, chiffonaded
half of a lemon, juiced
1 lime wedge, juiced
1/4 tsp chili flakes
sea salt and pepper to taste
2 tbsp olive oil
2 tbsp pumpkin seeds, toasted

Boil the 2 ears of corn in a pot of water until tender. Slice kernels off the cob into a large bowl (omit this step if you're corn is already cooked). Stir in the tomatoes, cucumber, avocado, and basil.

Mix the lemon and lime juice into a smaller bowl. Add the chili flakes, salt, pepper, and olive oil. Stir well and drizzle over the corn and tomato salad.

Sprinkle with pumpkin seeds and serve.

Thanks again for your participation in Tomato Tuesday. Hopefully you signed this petition and are spreading the word about buying slave-free tomatoes from the right sources (Whole Foods, Trader Joe's, farmer's markets, CSAs). Happy Friday friends!

Thomas' tomato salad

Every summer my mom would pack us three kids into the white Ford Aerostar. We'd drive eight hours south before arriving in a very small town in Georgia to visit her side of the family. My grandparents were divorced and lived 40 minutes apart, so we spent half of the week with each of them.

His name was Thomas, but to us he was Grandaddy. A jovial man with a heart of gold. He'd whip up amazing farm-to-table meals before I even understood what that meant. There would be a low country boil thrown out onto newspaper-covered picnic tables and freshly-caught catfish shaken in paper bags of cornmeal and flour before throwing into the deep fryer. The man could cook.

One of my favorite things he would make was probably the simplest. He would cut ripe tomatoes from the garden into wedges, cover with Italian dressing, and set aside to marinate on the lazy susan in the middle of the dining table. Oh, how I loved those tomatoes.
Slowly tomatoes are starting to appear at the farmers market. I've been anticipating this moment for months. Last weekend I decided to make my Grandaddy's tomatoes for an afternoon snack, but instead of store-bought Italian dressing, I made my own vinaigrette. I think he would approve.

Thomas' tomato salad 
Serves one
1 large local ripe tomato, cut into wedges
2 tbsp olive oil
1 tbsp white wine or champagne vinegar
pinch of sea salt & cracked pepper
1/4 tsp oregano, dried
1 tbsp fresh dill
2 basil leaves, chiffonade

Put the tomato into a small bowl. Mix the oil, vinegar, salt, pepper, and oregano. Pour over the tomatoes and sprinkle with dill and basil.

I prefer the tomatoes at room temperature, so I eat them immediately. A few goat cheese crumbles wouldn't hurt either.

Try new things

I was introduced to this salad by the farmer (and a friend), Ollie, who runs our CSA. I honestly have never had radicchio until she gave me a huge beautiful head of it a few weeks ago. The leaves are deep magenta, similar to cabbage, with thick white veins. Radicchio is a chicory which is part of the daisy family. Its leaves have a bitter flavor, which is mellowed by grilling or roasting. 

But the salad I'm suggesting is raw, making it perfect for summer barbecues. You don't need to turn on the oven or fire up the grill. It's easy, almost too easy.

Simply drizzle—rinsed, dried, chopped leaves—with raw honey, balsamic, and olive oil. Don't be stingy with the honey, it helps cut the bitterness. Add a dash of sea salt and pepper, and a handful of pistachios to garnish. Enjoy! 

Spring carrot salad with harissa, herbs, and feta

Hope you all had a happy Easter weekend. We spent Saturday in Asheville, walking around, stopping in a bookstore, a gallery, and a brewery with the in-laws. It's amazing what a few days away can do. It's refreshing to turn the smart phone off (unless we needed directions), and do nothing but talk, walk, eat, and sleep.

We had dinner at Mela, an excellent Indian restaurant on Saturday night. It was then that I realized there are two camps: bread people and condiment people. I fall into the condiment camp, my husband into the bread camp. As everyone was enjoying the pappadum sans chutney, I was using it to scoop up (a lot) of mint cilantro chutney. This has also occurred at home, when I found myself standing at the kitchen counter with a spoon in the jar of romesco, raita, and recently in this harissa.

I've seen a few recipes with harissa over the past year and I finally made my first batch. I made Luisa's recipe, (see above for my exact changes) substituting chipotles for New Mexico chiles and adding the entire roasted red pepper. My sun-dried tomatoes were tiny, so I added about six in total, and used walnut oil (husband allergic to raw olive oil). My harissa wasn't too spicy, I think the walnut oil helped. Adding fat—like oils, nuts, avocados, cheese—to spicy foods, reduces the heat factor.

I bookmarked this carrot salad many months ago, because it reminded me of a salad I had on our honeymoon at a cafe in Copenhagen. A chilled carrot salad with smokiness from the peppers, sweetness from the mint, crunch from the almonds, and saltiness from the feta.

We ate the carrot salad with this spring panzanella last night for dinner. It was perfect. Oh and you'll have some harissa leftover, so mix it into scrambled eggs, slather on roasted potatoes, or on your next grilled cheese.

Spring carrot salad with harissa, herbs, and feta 
Adapted from Smitten Kitchen
6 medium carrots, grated
1 tbsp olive oil
1 garlic clove, minced
2 tbsp harissa
juice of 1 lemon
1/4 c curly parsley, mint, and chives
2 tbsp almonds, toasted and chopped roughly
Garnish with feta, optional

Put the grated carrot into a large bowl. Heat the olive oil over medium heat. Once hot, add the garlic. When the garlic is fragrant, add the harissa, stirring frequently. Turn off the heat. Add the lemon juice and pour over the carrots along with the herbs. Mix well. Refrigerate for at least an hour so the flavors meld. Garnish with almonds and feta before serving.

Kale + brussels sprout salad with mustard vinaigrette

Spring is here in North Carolina. The yellow dust has settled on our cars, herbs are being planted, inch worms are taking over the city. The day's are getting longer and temperatures are warmer. I feel like I've shed winter's cocoon—refreshed and positive—ready to tackle what comes my way. It's invigorating. Not only has the time changed, but our diets are shifting from those cooked, warm meals of winter to cool, lighter meals of spring. Have you noticed?

We signed up for our first CSA last week! This calls for another exclamation point! I visited the farm and came home with storage garlic and sweet potatoes, and a huge bunch of kale. I made homemade ravioli stuffed with kale pesto that night (recipe coming soon!). A friend I met at CCCC last semester is working on the farm and gave me a tour of what's been planted so far. I'm so excited and ready for the arrival of asparagus, fresh eggs, radishes, lettuces, strawberries, and herbs! Anybody else ready for spring vegetables or fruits?

I didn't make the Food Matters Project recipe since I was out of town, so check out this week's recipe over at the Fifth Floor Kitchen. Instead I decided to share a salad I can't get enough of lately. Don't worry if you don't have brussels sprouts, just add more kale. Hazelnuts, almonds, or sunflower seeds can replace the toasted pine nuts. You really can't go wrong with this salad. I've made variations of it with avocado and pecorino, and it's just as good.

Kale & brussels sprout salad with mustard vinaigrette
Adapted from Bon Appetit
1 bunch of kale, chiffonade
6-8 brussels sprouts, grated
1 celery stalk, small dice (.25 in)
1 carrot, small dice (.25 in)
half of a small red onion or shallot, sliced thin
1 tbsp mustard
1 tbsp white balsamic vinegar
2 tbsp walnut oil
1/4 tsp cayenne
dash of salt and pepper
1/4 c toasted pine nuts

Put the kale, brussels sprouts, celery, and carrot into a large bowl. Mix the onion, mustard, vinegar, oil, cayenne, salt, and pepper into a smaller bowl. Mix well and let sit for 10-15 minutes, so the flavors meld. Pour over the kale mixture, and massage well with your hands for about five minutes. The kale will start to break down a bit. Toss in the pine nuts, and serve immediately or refrigerate for later.

Friday Favorites with La Buena Vida

Today's Friday Favorites features the very talented Nicole of La Buena Vida. Nicole is a photographer who documents living and eating in NYC (as well as her other travels) through her lens, and I'm so glad she does. Take for example, the recent Kinfolk dinner in Brooklyn, this still life, or a behind the scenes look at Untitled at the Whitney. She takes breathtaking photographs, but she also knows her way around the kitchen. Take a look at her delicious recipes like this grilled cheese (I'm a huge pickle fan, too!) or this winter kale & mushroom salad. Make sure to visit Nicole's blog and her beautiful portfolio site too.

Nicole, what's your favorite food?

Image courtesy of La Buena Vida

Nicole: My favorite food is salads, no matter what time of year. Endless variations, good for you and taste great. 

Thanks, Nicole! Have a great weekend everyone!

Hearty kale salad

In the winter,  I don't crave salads like I do throughout the spring and summer. Colder temperatures make me yearn bowls of piping hot soup, roasted veggies over wholesome grains, or these stuffed sweet potatoes. When I do have a salad this time of year, it needs to be hearty, packed with healthy fats and protein. 

This salad was rather impromptu. I had a big bunch of curly kale, leftover lentils, and a small jar of roasted cherry tomatoes. It couldn't have been more perfect. The lentils and feta gave it substance, the tomatoes added a burst of flavor, and the celery provided that nice crunch. Not-to-mention the heartiness of the kale as compared to your normal salad full of cool romaine or spinach.

Hearty kale salad

2 tbsp walnut oil

1 tbsp red wine vinegar (or lemon juice)

1/4 tsp cayenne

1/4 tsp sea salt

4 cups kale, small bite-size pieces

1 celery stalk, diced small
1 c cooked lentils

1/4 cup roasted cherry tomatoes (or sundried tomatoes)

1 tbsp dill, minced

1/4 c feta, optional

Whisk walnut oil, lemon juice, salt and cayenne in a small bowl. Put kale in a large bowl and drizzle vinaigrette over top. Massage with hands for about 5 minutes or until the leaves have broken down some. Mix in celery, lentils, roasted tomatoes, and dill. Sprinkle feta over top. Makes 2 large salads. 

Horseradish lentils with red cabbage and leeks

Around our house, lentils are a go-to dish. I eat them over a big green salad or with a bowl of roasted veggies while the husband prefers them with his turkey sandwiches. When the weather is warmer, we eat them cold and in the winter months, we eat them warm. The contents of the salad normally depend on what I have in the fridge, but we've kept the dressing consistent lately. 

Josh had a lentil salad he couldn't stop talking about from a trip to Paris a few years ago. Needless to say I had to figure out what was in it. After much tinkering, we determined that it must be horseradish. The spiciness of the cruciferous vegetable mixed with tangy dijon mustard, lemon juice, and nutty walnut oil is irresistible.

You can use green, french or black lentils in this salad, but don't use pink lentils, since they become mushy when cooked. Save those for that dal or curry. I used store-bought horseradish, but you can easily make your own if you can get your hands on some horseradish root. It's really just a mixture of the root with water, salt, and vinegar.

Horseradish lentils with red cabbage and leeks

2 c lentils, cooked

1 tbsp olive oil or ghee

2 leeks, cleaned and sliced thinly

1 celery stalk, small dice

2 garlic cloves

1.5 c finely shredded red cabbage

1/4 c parsley, chopped

1 heaping tablespoon of horseradish

1 tbsp lemon juice

1 tsp dijon mustard

3 tbsp walnut oil

salt + pepper to taste

Saute leeks and celery in olive oil over medium heat. Cook for about 5 minutes or until the vegetables have softened. Add the garlic cloves and a pinch of sea salt, cooking until fragrant, about a minute. Add the cabbage, cooking for about 5 minutes, or until the cabbage has softened a bit. Add your lentils to the pan and cook until warm. Remove from heat, add to a large mixing bowl along with the parsley. In a smaller bowl, whisk together the remaining ingredients, and pour over the lentils. Mix well. 

Tomato-watermelon salad with feta

Hope you all had a great holiday weekend. I can't believe it's already July. That means the year is already half way over, and we're getting closer to getting married (!).

Here's what I whipped up for a Fourth of July potluck. This salad screams summer. I love the combination of tomatoes and watermelon, especially with fresh herbs and salty feta. A great seasonal salad and a nice change from the regular ol' green salad.

Like tomatoes, watermelon contains the amazing antioxidant, lycopene. Watermelon is also an excellent source of vitamin C. I love how refreshing watermelon is on hot and humid Carolina days (which is everyday lately).

Tomato-watermelon salad with feta
3 large ripe heirloom tomatoes
4 cups watermelon, cut into cubes
1 small cucumber, chopped
2 tbsp balsamic vinegar
juice of 1 lime
3 tbsp olive oil
1/2 cup of herbs (basil, mint, cilantro)
dash of sea salt & cracked pepper
Garnish with feta

Mix the tomatoes, watermelon and cucumber into a large bowl. Drizzle with balsamic, lime juice and olive oil. Toss in the herbs, salt and pepper. Mix well. Garnish with feta. Feel free to omit the feta and add avocado to make this vegan. Enjoy!

Green olive chickpeas

I stopped by my favorite Mediterranean bakery and deli to grab some pita bread last weekend. I didn't realize I was hungry until I stood in front of the counter with hummus, baba ghanouj, tzatziki, bean salads, potato salad and tabouli staring back at me. I normally grab hummus or tabouli, but this time I grabbed a chickpea salad. I took a bite expecting it to taste like an regular chickpea salad with lemon and parsley. But I was wrong. There were salty green olives sprinkled throughout which made it something special. I decided I had to make this at home (as an alternative to this yummy salad).

Green olive chickpeas
2 c chickpeas or 1 can, rinsed
1/4 c green olives, sliced
1/2 c parsley, chopped
1 bunch of scallions, chopped
handful of cherry tomatoes, chopped
juice of 1 lemon
1 tbsp olive oil
1 tsp za'atar
cracked pepper

Mix chickpeas, olives, parsley, scallions and tomatoes into a large bowl. Mix remaining ingredients in a small dish. Stir well and pour over the bean mixture. Let flavors meld before serving. Enjoy as a cold salad or stuff inside a pita for a tasty lunch.

A new favorite

Last Friday was my 27th birthday. I enjoyed it with awesome friends and delicious food. I was also given this amazing cookbook. If you don't know Heidi by now, you should. Her blog is so inspiring, and I believe it's the first I ever read (and still read). I have her first book, but the second has quickly become a favorite. Delicious vegetarian meals, hearty enough for meat eaters and simple enough for anyone to make. She doesn't use many ingredients, but the ones she does are high quality, often local or available at farmers' markets.

She includes a recipe for roasted tomatoes that inspired this impromtu salad last night. I had a carton of cherry tomatoes that were begging to be baked in a sea of olive oil, sea salt and black pepper. I foresee making this recipe a lot as tomatoes start to take over the markets this summer.

I tossed the tomatoes (and their yummy juices) with black beans, avocado, shallot, parsley, celery, lemon and lime juice. Perfect for a day when the temperature almost reaches 90 degrees. I can't believe the heat and humidity of NC summers are almost here. This Sunday is the first day of May!

lazy sunday

Sundays are meant for being lazy. I threw together a late lunch of cabbage salad with cilantro, fresh ginger, olive oil, curry and rice vinegar on top of a bed of mixed greens. Then I diced up (Wild Wood Teriyaki) tofu & garnished with carrots, and a side of red grapes and pears.