Heirloom Tomato Peach Salad

I live a double life. Most days, when I'm in the office, I eat a protein bar for lunch. Yes, it's kind of nasty and tasteless. Yes, it's an embarrassment to the people who look up to me as a good home cook. But it works. 

It gives me the calories and nutrients I need to get through my day, with a minimum of fuss. Am I proud of this habit? Not really.

But here's the saving grace. Once or twice a week I work from home. And when I do, I can usually take a 15 minute break from the never ending meetings and documents to make myself a less-nasty and usually-less-tasteless lunch. 

Last night's leftovers are sometimes involved. 

Beautiful produce is always involved. 

This salad happened on a work-from-home day. But not just any. I had gone to the farmer's market the day before. And I had these absolutely gorgeous heirloom tomatoes in just about every color. Also some beautiful purple basil from my herb garden. Also some perfectly ripe peaches. 

This salad WAY beats a protein bar. Any day. 

Heirloom Tomato Peach Salad 

Although the recipe has 'heirloom' in the title, you have my permission to use regular tomatoes if that's what you have on hand. Your tastebuds won't know the difference (although your plate will feel a little less pretty). This recipe makes one large serving (enough for a one-person main dish) or 2-3 side dish servings. 

4 small tomatoes, cut in large chunks

2 ripe but not mushy peaches, cut in large chunks

1 scallion, minced

a handful of basil, chopped

½ a lime

1 tablespoon olive oil

⅛ teaspoon kosher salt

¼ cup feta cheese, crumbled

Put the cut tomatoes and peaches into a large bowl.

Add the scallions and basil. 

Squeeze the lime over the salad, and then add the olive oil and salt. Toss gently but thoroughly to combine. (At this point, you can leave it sitting for about 15-20 minutes. This salad will get a little mushy if left longer.) 

Right before serving, gently toss in the cheese. 

Linking this up to Wednesday Roundup at Savory Experiments. 

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Corn Tabouleh

I am under strict orders. Here is what I have been instructed to say. This salad is lovely. It is pretty and colorful. It looks like summer itself.

It is not, however, Kid Friendly. In fact, it is decidedly Kid Unfriendly. Children, for example, who do not like pepper will NOT like this dish. Neither will children who do not like bulgur. Or children who don't like olive oil, lime juice, or corn (is there really anyone who doesn't like corn?).

But I ask you. Should I refrain from posting this lovely recipe just because a certain almost-twelve-year-old Miss Particular doesn't happen to like any of the ingredients therein?

Wouldn't that be a shame?

So my instructions to you are as follows. Make this recipe. Soon. Before the local corn is gone. Savor it. Enjoy it. But don't serve it to your particular children. They might not be so nice about it.

Corn Tabouleh
Makes 4-6 generous servings

1/2 cup bulgur wheat
4 ears of corn, husks removed, cooked and cooled
2 peppers (I used one green and one red)
3 scallions
a handful of basil, parsley or cilantro
1/4 teaspoon salt
juice of 1 lime
2 tablespoons olive oil

Cook the bulgur according to the package instructions. Or, if you don't have the package, do what I did: bring some water to a boil and pour it over the bulgur so it covers it and then some. Cover and let soak for about 15 minutes. Fluff with a fork and let cool.

Cut the corn off the cobs. Chop the peppers, dice the scallions, and mince the herbs. Combine the vegetables in a large bowl, and then add the salt, lime juice, and oil.

Add the cooled bulgur and then refrigerate for at least an hour (overnight is fine too) to let the flavors meld.

Serve within a day or two.

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Garbanzos with Polenta Cakes

I recently cut my hours at work. My husband's starting a full time Physician Assistant training program which means he'll be away from home lots and lots and lots. And lots. So I went from being a full time working mother of four with lots of help from my husband, to being an almost full time working mother of four with almost no help from my husband. Somehow I thought that working six hours less a week, cramming the same amount of work into less hours, would feel relaxed. Slow paced.

I envisioned walks in the park with my sweet babies. Hours of play-doh and nursery rhymes. I was wrong (and not only because my kids would throw eggs at me if I tried singing nursery rhymes. Do you even sing them?).

So where does an almost full time working mother of four find time to make polenta cakes? Well, I'm somewhat schizophrenic in the kitchen. Most days I prepare basic, simple recipes that feature less than five ingredients and take two pots or less. But every once in a while I tell myself that I have to prove something to someone. That making complex dishes that require shaping and stewing and dirtying 16 pots proves that I'm a good mother. So I do. And then I collapse in bed - sink full of dishes and table barely cleared - and promise that I won't do it again. I will not make buttery tarts for dessert on weeknights. I will not roast beets for salad and stain both my hands and all my counters.

Interestingly, this dish, fancy as it sounds, was not all that difficult. Yes, it takes a bit of advance prep. But it doesn't use all that many pots, and the ingredient list isn't all that long. And it's good. Really, really good. Prove that you're a good mother / father / husband / wife. Make some today.

Garbanzos with Polenta Cakes
Serves 4-6

Polenta Cakes: 
3 cups water
1 cup polenta / corn grits (here are the ones I like)
1/2 teaspoon salt
1 tablespoon butter
2 tablespoons grated cheddar cheese
1 tablespoon olive oil for frying


Garbanzos: 
1 tablespoon olive oil
1 onion, sliced in rings
4 cloves garlic
a generous handful of cherry or grape tomatoes, cut in half
1-2 teaspoons chopped fresh oregano
1 can of garbanzo beans, drained
salt and pepper

First, start the polenta cakes. Bring the water to a boil in a small saucepan. Add the polenta and salt and reduce the heat to a gentle simmer. Stir often to prevent scorching, and cook for about 1/2 hour until the mixture is very thick and doesn't pour. Remove from the heat and stir in the butter and cheese. Spoon the polenta into a large flat baking dish and smooth it out. Set aside to cool for at least an hour. (Longer is fine.)

Next, start the garbanzos. Heat the oil in a large frying pan, and then saute the onion till translucent. Add the garlic, tomatoes, and oregano. Cook for about 5 minutes longer. Add the beans and cook till heated through, about 15 minutes. Season and set aside.

Now, shape and fry the polenta cakes. Use a round glass to cut the polenta - which should be hardened by now - into even circles. (I use a 3-or-so-inch round.)  Heat the oil in a frying pan and saute the polenta cakes for about 5 minutes per side. They should take on a nice golden color.

Serve the garbanzo beans next to the polenta cakes, garnished with yogurt or guacamole if desired.

Linking this up to Weekend Bloggy Reading.

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Lemon Mint Zucchini Pancakes

This is my last resort. I tried Godiva chocolate. I tried homemade bread dipped in super fine olive oil. I even tried a fresh hot sugar cookie followed by two Advils.

My last hope for getting my mind off of my aches and pains is to sit down and write this here post. See, I had a root canal - my fifth one (!) - last week and am going through some serious after effects right about now.

We're talking a throbbing jaw. Aching gums. A completely mauled tongue. Not pretty. Not fun. 

Nothing seems to be cheering me up right now, and sadly, writing this post doesn't seem to be helping either. Thinking back to the day I made these Zucchini Pancakes, just over a week ago, before I had lost a piece of my tongue to the dentist's drill (ok, slight exaggeration there), makes me sad. Nostalgic. And maybe just a little hopeful that I might feel better sometime soon. 

Maybe, just maybe, my mouth will heal and I might one day enjoy a dinner of something other than fruit smoothies, cottage cheese, and soft bread. I'm not sure that day will ever come, but it's nice to dream. 

Lemon Mint Zucchini Pancakes, adapted from Love and Olive Oil

makes 8 large pancakes 

My adaptation of this recipe calls for 1/4 cup of fresh herbs. I used a combination of lemon verbena, mint, and chives. The result was lemony and minty - just perfect with the zucchini. Other herbs would work well (oregano or dill). But if you don't have lemon verbena, try adding some lemon zest instead. The original recipe calls for that, and I think it would do a lot to brighten the flavors in the absence of lemon verbena. 

4 small zucchini (try to get the bright orange/yellow variety)
2 garlic cloves, chopped
1 small shallot, chopped
1/2 cup whole-milk ricotta cheese
2 large eggs
1/4 cup mixed fresh herbs (I used a combination of lemon balm, chives, and mint)
salt to taste
2 tablespoons bread crumbs
1/8 cup olive oil
Optional: Greek yogurt or sour cream, for serving

If you're using yellow or bright orange zucchini, just wash the zucchini and then grate them coarsely. If you're using green, you may want to peel it before grating. The green color of the peel can turn a little 'muddy.'

In a large bowl, combine the grated zucchini, garlic, shallot, ricotta, eggs, herbs, salt and bread crumbs. Stir well.

In a large, preferably cast iron, skillet, heat the olive oil. When it's nice and hot, add the zucchini batter in about 8 mounds. Each pancake should be 4-5 inches in diameter. Fry over medium heat, turning once, until browned and crisp. This will take about 10 minutes per side. Serve the pancakes right away, with yogurt or sour cream if desired.

Linking this up to Weekend Bloggy Reading and Ultimate Recipe Swap. 

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Blackberry Fig Salad with Balsamic Vinaigrette

Is there a support group out there for people who are addicted to cookbooks?

I kid you not when I tell you that my current cookbook count is at 89 books, and is showing no signs of slowing. The collection has long since outgrown the bookshelves I bought especially for it two years ago. Now the books spill over onto the couch, windowsills, and night table. Yes, I read cookbooks in bed, like normal people read novels and magazines.

The point of this confession, though, is to say this: When I came home on Friday with some magnificent blackberries and figs, not a single one of the 89 cookbooks on my shelf had a recipe for the salad I was envisioning. So I concocted it myself. I take all the credit.

The combination of blackberries and figs might be unexpected, but boy, did it work. The addition of basil in the vinaigrette was a wonderful touch, too. If you can get a hold of some seasonal blackberries and figs, please try this salad. And, if you own anywhere near as many cookbooks as I do, please offer your support by commenting on this post. Your words will be a comfort to my addicted soul.

Blackberry Fig Salad with Balsamic Vinaigrette

Serves 4; 15 minutes prep

1 head of green or red leaf lettuce

4 figs

16 blackberries, cleaned and dried

a handful of pecans, toasted

goat cheese, optional

1/4 cup olive oil

2 tablespoons balsamic vinegar

3-4 leaves of basil (more if they are small)

1/4 teaspoon salt

some black pepper

1/8 teaspoon sugar

1 clove garlic, chopped

Clean and dry the greens and then set them aside in a large bowl. 

In a mini blender, combine the olive oil, vinegar, basil, salt, pepper, sugar, and garlic. Blend till smooth. (You can use a jar instead. The texture will be a bit less smooth and you'll want to crush the garlic and chop the basil.) 

Immediately before serving, toss the greens with the dressing. Put 1/4 of the greens on each of four plates. Arrange the blackberries, figs, and pecans on top of the greens. Crumble on some goat cheese, if desired. Serve immediately. 

Linking this up to Weekend Bloggy Reading, Mingle Monday, Fit and Fabulous Fridays and Ultimate Recipe Swap.

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Creamy Baby Collards

I know you're thinking it. So just say it. What does a nice Jewish girl from Brooklyn know about collard greens? They're as Southern as you get. They just seem out of place on this blog, in her kitchen.

You're right. I don't know much about collards.

But when they showed up on my front porch this morning (in my CSA box), I knew I was in for a good Southern meal.

And I enjoyed every minute of it.

Creamy Baby Collards
Serves 2; about 15 minutes prep
I used baby collards but I think the dish would work well with more mature greens too. Just increase the cooking time by a couple of minutes to get them nice and soft. 

1 large bunch baby collards
2 tablespoons olive oil, butter, or a combination
2 scallions or spring onions, sliced thin
a handful of chives, snipped
2 tablespoons cream
salt and pepper to taste

Bring a small pot of salted water to a boil. Clean the collards and remove any stems. Cook the greens for about 2 minutes (longer if you're using more mature greens). Drain and set aside.

Meanwhile, heat the oil or butter in a large, preferably cast iron, frying pan. Saute the scallions and chives for a minute or two, over medium heat.

Add the drained collards and cook for a couple of minutes, stirring from time to time, till all the water has cooked out.

Add the cream and continue cooking, stirring, for about 5 minutes till the cream is thickened and no longer watery.

Serve immediately.

Linking this up to Pennywise Platter Thursday and Weekend Herb Blogging. 

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Radish and Snap Pea Salad

A friend of mine has this really insane eating rule. It goes like this: Never spend more time cooking a dish than you do eating it. 

Well. Let's just say that her rule wouldn't work very well for me. I'd have to start chewing VERY slowly. 

Or cooking in fast forward. 

Or maybe eating plain grass. 

I won't pretend this salad whips up in snap. You've got to slice the radish super thin - preferably with a mandoline if you have one. It isn't the most labor intensive dish to make, but I sure did devour it in less time than it took me to prepare it. Seriously, no sooner had I dressed and tossed it than I proceeded to wolf down forkfuls. 

Please try this. Even if you don't like radish. The radish is sliced thin enough to take out some of its sting. The snap peas are sweet and crunchy. And the mint gives it a lively spring-like flavor.

Radish and Snap Pea Salad

6-8 fresh firm radishes

1 pound snap or snow peas

juice of 1/2 a lemon

1 teaspoon balsamic vinegar

3 tablespoons olive oil

pinch of salt

1/2 bunch of mint

Slice the radishes super thin - preferably with a mandoline. If you're not ready to use them right away, leave them soaking in a bowl of cool water for up to a few hours. When you're ready, drain them and pat them dry. 

In a separate bowl or small jar, combine the lemon juice, vinegar, oil, and salt. Mix well and set aside.  

Chop the mint up really fine. 

Right before serving, combine the peas with the radishes in a large bowl. Stir the mint into the dressing and pour it over the vegetables. 

Mix well and serve immediately. 

Linking this up to Pennywise Platter Thursday, Yummy Mummy, Weekend Bloggy Reading, Melt in Your Mouth Monday, Let's Do Brunch and This Chick Cooks.

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Roasted Beet Salad

Let's say someone, hypothetically, were to spread obscene quantities of Nutella onto obscene numbers of pretzel crisps.  Let's say said someone did that several times a week.

And let's say on off days that person made chocolate chip cookies with real butter.

Do you think that person would be salvaged by eating greens every day? Twice a day? Triple portions laden with healthy oils and protein?

I'm not saying I know anyone like that. (I wouldn't associate with anyone THAT unbalanced.)

But if I did, do you think all those greens would save her soul?

Roasted Beet Salad, inspired by a recipe shared by my wonderful CSA, Earthen Harvest
Serves 2 as a main dish salad

2 beets, scrubbed and unpeeled

1 clove garlic

a couple dozen mint leaves 

4 t red wine vinegar
¼ cup olive oil
¼ teaspoon dijon mustard
a pinch of sugar

salt and pepper to taste
1 head of Romaine lettuce, coarsely chopped

some goat cheese, optional

Preheat the oven to 425*. Wrap the beets in foil and roast until fork tender (45-60 minutes). Allow the beets to cool and remove the skins (you may want to wear gloves).

Cut the beets into small pieces, about 1/2 inch square.

Finely mince the garlic and mint. In a small jar, combine the vinegar, oil, mustard, sugar, salt and pepper. 

Toss the beets with half of the vinaigrette and allow to marinate for at least an hour or two. 

Immediately before serving, toss the lettuce with the other half of the marinade. Put the beets over the lettuce and crumble goat cheese over the top if desired.

Linking this up to Melt in Your Mouth Monday, Hearth and Soul Hop, Let's Do Brunch, Real Food Wednesdays. Also submitting to Weekend Herb Blogging, hosted this week by Mele Cotte.

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