Everyday Dorie: Ginger-Beet Salad Bowls

July 24, 2020 at 9:12 pm | Posted in cook the book fridays, everyday dorie, groups, salads, savory things | 6 Comments
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ginger-beet salad bowls

Oops- I almost forgot about this posting, but luckily I made my Ginger-Beet Salad Bowls a while back, so my photos and my thoughts were ready to go. It was a recipe I jumped the gun on last year, but I should make this cooked beet salad again because I really liked it, and also because the beets are looking pretty sweet at the greenmarket right now. I actually make a lot of composed salad “bowls” all year round. If I have a bit of leftover roasted or steamed veggies from dinner, they find their way into my lunch salad the next day. When I cook quinoa or brown rice, I always make double to keep for the rest of the week. I have a tough crowd here, but I can even get away with salad bowls for dinner if I have a bit of protein to add to the veg and grains.

I really like/need interesting ideas for vinaigrette, and this one’s spiced with ginger and harissa and is sweetened with honey. I have to admit though that it is apparently impossible for me to measure out anything for a salad dressing. I eyeball, I substitute and I adjust according to what I have and what I want the dressing to taste like. This one, for example, calls for both white wine and white balsamic vinegars. I will probably never buy white balsamic vin, so I went with all white wine here, and the flavorings I did to taste. So I guess I’m saying that I don’t know how Dorie’s dressing tastes as written, but I liked what I made using it as a guideline!

I steamed red, yellow and pink beets and added them along with radicchio to quinoa mixed with pomegranate seeds (aka rubies), scallions and herbs. There’s a swoop of Greek yogurt in the bowl, too, and spoonfuls of dressing drizzled about….a very good summer lunch.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our beet bowls this week.

Everyday Dorie: Chickpea-Tahini Salad

February 14, 2020 at 8:08 pm | Posted in cook the book fridays, everyday dorie, groups, salads, savory things | 9 Comments
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chickpea-tahini salad

Happy Valentine’s Day– nothing says “I love you” like a salad! I’m really not kidding, especially if it’s a super-tasty one, like this Chickpea-Tahini Salad. Quick and easy to make (if you use canned chickpeas like I did) and really flavorful, this is my kind of lunch. Just take chickpeas, red onion, red pepper and herbs and mix them up in a lemony, garlicky tahini dressing with all the good spices. Grab a fork and enjoy.

I scaled back the recipe to use just one can of chickpeas. Even so, I had leftovers, and the next day I mixed in some canned tuna, celery and cherry tomatoes. Also yum, and my extra dressing was great drizzled all over a shawarma-ish chicken and Israeli salad pita sandwich thingie I made for dinner the other night.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.

 

Everyday Dorie: Chicken and Salad Milanese Style

October 11, 2019 at 2:59 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, salads, savory things, veggies | 7 Comments
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chicken and salad milanese style

Chicken and Salad Milanese Style was my dinner last night and my lunch today. I can tell you it’s perfect for either meal. I’d probably also eat it for breakfast, not gonna lie. So good.

I have to say, though, that when I got home from work last night, pounding out and breading chicken breasts was not what I felt like doing at all. I felt like eating cereal in front of the TV. Hahaha. But I’m on my own for a couple of days and only needed to do two cutlets, so I sucked it up. I did the prep dirty work, and then let the breaded cutlets chill (Dorie says some chill time makes them cook up crispier) while I loaded up the dishwasher with my messy stuff, put on my PJs and washed my face. In the end it was a pretty simple and quick process.

The cutlets are sautéed in a combo of butter and oil, and you can taste the butteriness in the finished dish. My favorite dude at the neighborhood greenmarket sells a really interesting salad greens mix, with stuff like super peppery arugula, pea shoots, tatsoi, baby kale and purple mizuna. Dressed in a lemony vinaigrette, the salad gives a bit of fresh sharpness alongside the chicken. I’ll make this again for sure, like probably this weekend.

For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see how the group liked this one.

Everyday Dorie: Tomato and Peach Panzanella

September 13, 2019 at 10:58 am | Posted in cook the book fridays, everyday dorie, groups, salads, savory things, veggies | 4 Comments
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tomato and peach panzanella

The days are getting shorter and cooler, but it’s still peak tomato season. This Tomato and Peach Panzanella is the perfect way to keep summer around just a wee bit longer. Use whatever bread you want, use peaches or other stone fruit or even melon, choose your favorite herb, make it as salty or as acidic as you like…it’s a use-what-you-like and taste-as-you-go type of thing.

There is a bit of oven time involved with this salad because you need to make croutons. But chunky homemade croutons are so worth it for any salad, and here they’ll soak up all the beautiful juice from the tomatoes and peaches without decomposing into mush. I used what I guess I’d call “French bread” rolls from the restaurant where I work. We always have a bag of day old rolls left over from the previous night’s dinner service and no one minds if I take a few home. I make croutons with them on the regular, in fact. At the greenmarket, I always get a mix of tomatoes– a variety of sizes, from medium to tiny, and all the colors I can find. I like nectarines more than I do peaches, but the peaches have been exceptional this year, I must say, and I used them here.

This was delicious, and I liked the sweetness from the peaches. I had a big batch of croutons, so I made it a couple of times. A little feta was a good add the second time around. I didn’t have any salad left over either time, but I have in the past made too much panzanella…I’ve found that next-day panzanella, when the croutons are a bit too soggy and the tomatoes have spent the night in the fridge, makes fabulous gazpacho whizzed up in the blender. Pro-tip for ya.

For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see how the group liked this one.

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