Summer Bean Salad

I have a serious thing for vinegar. I can't get enough of it. It took Nic years to get used to eating my salads because of the amount of vinegar I put on them. In middle school, our science teacher asked who wanted to volunteer to drink a tablespoon of straight vinegar, and obviously I volunteered. (I have no idea what that had to do with science, or what it was supposed to teach us.)

I think my love of vinegar was ingrained in me as a child. My great grandmother used to make green salads that had so much salt and vinegar on them, they made your jaw ache just to eat them. Her salad was always my favorite: romaine leaves, salt, red wine vinegar, olive oil. I don't even think she put black pepper on it. It was glorious.



I've been making this bean salad all summer, ever since string beans showed up at the farmer's market. I make it every week, and eat it for days until I finish off the batch. It gets better every day, as the beans soak up the vinegar. This weekend, I finally made myself measure what I put in the salad so I could share it with you. I toned down the vinegar to a respectable half of a cup, still quite strong, but I think most people can handle it... Then I secretly added more.


Summer Bean Salad
Sort of a riff on this recipe, I posted last year.
Serves 6.

You can use string beans or a combination of green beans and wax beans (yellow) for this salad. I like to have both for the color if I can find them. You can also sub out some of the chick peas and kidney beans for cannelloni beans, if you prefer.
Ingredients:
10 oz. string beans
15 oz. chick peas
15 oz. kidney beans
3 cloves of minced garlic
1 scallion, minced (or 1/4 cup minced onion)
1/2 cup chopped fresh parsley (or 2-3 tbs. dry parsley)
3/4 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 cup cider vinegar
3 tbs. olive oil

Directions:
-Steam or blanch the green beans, cooking for only a few minutes. They should still be crisp and brightly colored.
-Rinse the green beans with cold water, and chop into 1/2 inch pieces.
-In a large bowl combine all of the ingredients. Let sit for at least one hour in the fridge to let the flavors meld.
-Serve cold or at room temperature. Lasts for 2-3 days in the fridge.

Keen-WHAT?! Keen-Waaaaaaah (Quinoa)

I have been waiting to use that headline for a blog post for almost an entire year, basically since right after I started this blog. Say it out loud. Isn't it great? (For a time I walked around the apartment saying it out loud whenever I was making quinoa. I favored a sort of rap-esque cadence.)

So why did I wait so long to write a post about quinoa, the tiny little grain from South America? Because every time I made it, it tasted like poo. But don't worry! I have finally found a few fool proof ways to make this healthy, crunchy, protein-packed little grain delicious. *



But first, two indispensable prerequisites to any cooking with quinoa.

1) Soak it! The box won't tell you you need to do this, but if you don't, it will have a decidely bitter taste. (If you like that kind of thing, I guess you don't need to soak it.) The longer the better. I like to drop it in a bowl, cover it with water, and let it sit for an hour and a half or longer if I'm out of the apartment. But if you're short on time, at least soak it for 30 minutes.

2) Red quinoa is better than "traditional" or white quinoa. Ok, so that isn't really an indispensable prerequisite; I suppose it is a matter of taste. But what I'm getting at is, they taste very different, so if you try one variety and don't like it, still try the other.

So here is quinoa two ways. One for breakfast, the other for lunch or as a side with dinner.

Breakfast isn't so much a recipe. I just cook about 1/4 cup of quinoa, mix in a very small amount of butter while it's hot, then let it cool and store it in the fridge. I add a scoop to the top of my oatmeal in the morning. The heat from the oatmeal is enough to heat up the quinoa. Add some nuts and berries and you have lots of vitamins, whole grains, and protein.

Quinoa and Herb Salad
Inspired by 101 Salads

This is the quantity that I make. It is enough for two people for lunch, or for four people as a side. It can easily be doubled, and it keeps really well in the fridge for a few days. I like it even better the day after it is made.

Ingredients:
1/2 cup red quinoa, soaked and rinsed (or traditional quinoa)
1 cup chicken stock or water
1 tablespoon olive oil
1/3 cup chopped fresh mint
1 cup chopped fresh parsley
1/2 cup cherry tomatoes, halved
1/3 cup chopped red onion (or to taste)
1 cup canned or cook chickpeas, drained and rinsed (about half a can)
1/2 tsp. salt
juice of one lemon
fresh ground black pepper to taste

Directions:
-Cook the quinoa according to the package directions with the chicken stock or water.
-Drain any excess liquid when the quinoa is finished cooking and stir in the olive oil to prevent it from clumping.
-Chop your vegetables while the quinoa cools.
-Add all the remaining ingredients to the quinoa and stir.
-Serve at room temperature or cold. Keeps for several days in the fridge.

*Some notes about quinoa: It contains more high-quality protein than any other grain, it is the only complete protein grain, it is gluten free, and it was so important to Inca culture that they called it the Mother Grain. This is all according to the box, but I've read similar descriptions of this "superfood" elsewhere.

Fennel & Apple Salad w/Pecans

I never got around to posting that leftover turkey potpie recipe, did I? But I have a good excuse. I made it, but I didn't measure anything or take a picture. Then I was going to make it again to write down the measurements and snap a few photos...but then I realized I was so. sick. of. turkey. O well, you are too, right?

Here is something better--a light and beautiful salad with a really interesting combination of flavors. The hint of licorice flavor from the paper-thin slices of fennel plays off the sweet apple, which is also sliced into thin leaves. The simple lemony dressing brings the salad together, and the pecans add the perfect crunchy compliment. This dish includes seasonal ingredients without being heavy, which can sometimes be a challenge this time of year when the fresh produce lends itself more to hearty, heavy foods.

I served this salad with pan-seared halibut, simply seasoned with salt and pepper and served with ginger butter. Nic decided to make his into a sandwich, and I'm so glad he did. The halibut, ginger butter, and fennel and apple salad made a truly delicious fish sandwich, even if it was not particularly photogenic. Nic loved it so much, he called his dad to tell him about it before he even finished eating. (The halibut came from Nic's dad after all of ours went bad in the aforementioned freezer debacle.)

When my mom left a bulb and a half of fennel in my fridge last weekend, I had no idea what I was going to do with, but I'm so glad that she left it. Otherwise, I would have never thought to make this. I grew up eating fennel or finocchio, the Italian word for this vegetable (I didn't know the name for it in English until I was an adult), but only around Christmas time and usually by itself, picked from a plate with celery sticks and black olives.


I got to use my slicer for the first time to create the leafy apple and fennel slices. You could also use a mandolin, but this little guy is cheaper. You can get one at most kitchen stores, this one is from Williams-Sonoma. You might even be able to use a good vegetable peeler, but I haven't tried that. The best part about dinner tonight? The entire meal came together in 20 minutes.

Fennel & Apple Salad
Makes 2 large servings

Ingredients:
1 bulb fennel
1 apple (about the same size as the fennel bulb)
juice from one lemon
1 to 2 tsp. olive oil
1/8 to 1/4 tsp. salt
1/2 cup roughly chopped pecans

Directions:
- Cut off the root end of the fennel. Using a mandolin or another kitchen gadget, thinly slice the the bulb of the fennel, stopping when you get to the stalks. (These can be reserved for another use.) Use the tool to do the same thing with the apple, turning to slice all sides and stopping before you get to the core.
-In a large bowl combine the fennel and the apple with the lemon juice, olive oil and salt and toss to combine.
-Plate the salad and top with chopped pecans. Garnish with fronds from fennel top.

Tried and True: Greek-ishly Good Salad

Tried and true foods are those staples you just keep going back to. They are quick, easy, and for some reason you tend to have all the ingredients in the fridge or cabinets without a special trip to the store.

For my first tried and true post, I picked my favorite salad to throw together when I want something satisfying and tasty but light and healthy. Great by itself or with a side of soup to round out the meal, Greek salad just tastes too good to be salad.



Greek-ishly Good Salad
Ingredients:
romaine lettuce
red onion
tomato (I like cherry tomatos cut in half)
red or orange peppers
greek feta
olive oil
balsamic vinegar (if use white balsamic vinegar)
salt/pepper

Directions:
Wash all the vegetables. Thinly slice the peppers and onion. Throw the sliced tomatos, peppers, and onion on top of the lettuce. Crumble the feta cheese on top. Dress the salad with a pinch of salt, fresh ground pepper, a drizzling of olive oil, and a splash of vinegar.

A solid salad. Uncomplicated and delicious every time.