Tag Archives: Salads

Desserts, Rice, Salads

Stuffed Green Peppers, Salad with Corn, Tomato, and Goat Cheese, and Sweet Potato Pie

I know I’ve been watching too much Mad Men when I start craving cigarettes and pull out my Betty Crocker’s Cookbook from 1969. I can’t figure out how women ate these dishes and still managed to squeeze into their wool pencil skirts. Good girdles? Maybe it was the chain smoking.

Feeling housewifely after an evening marathon of Season 1 (thank you Netflix), I decided dinner needed a pie finale. Though sweet potato pies are more Mississippi than Manhattan, I couldn’t resist trying out this southern favorite. This was my first taste of sweet potato pie. I enjoyed it, a very nice alternative to a pumpkin pie. Unfortunately, the day after I made it, the pie fell out of my overstuffed fridge so I lost the leftovers as well as my favorite Le Creuset pie plate. I’m sure Betty Draper would be appalled by balancing dessert on top of a dozen ears of corn wedged between nearly expired yogurt.

Stuffed Green Peppers
adapted from Betty Crocker’s Cookbook/40th Anniversary Edition

Serves 6

6 large green bell peppers
1 lb (450 g) ground beef
1/2 small onion, minced
1 clove garlic, minced
1 teaspoon salt
1 1/2 cups cooked rice
1 x 15-oz (425‑g) can tomato sauce

Preheat the oven to 350°F (180°C). Cut a thin slice from the stem end of each pepper. Remove the seeds and membranes; rinse. Cook the peppers in enough boiling salted water to cover for 5 minutes; drain.

Cook the ground beef and onion in a large skillet until the hamburger is light brown; drain. Add the garlic to the pan and cook over a medium-high heat for 1 minute, until fragrant. Stir in the salt, rice and 1 1/3 cups of the tomato sauce; heat through.

Stuff each pepper with the beef/rice mixture, then stand upright in an ungreased 8 x 8 x 2‑inch baking dish  Pour the remaining sauce over the peppers. Cover and bake for 45 minutes. Uncover and cook for 15 minutes longer.

***

Salad with Corn, Tomato, and Goat’s Cheese with Sherry Vinaigrette

Serves 4

2 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
5 oz (140 g) mixed salad greens
2 ears of corn, cooked and kernels removed
2 small or 1 large tomato, diced
2 oz (60 g) goat’s cheese

To make the vinaigrette, whisk together the vinegar, mustard, salt, pepper, and olive oil (or shake to combine in a screw-top jar).

For the salad, mix together the greens, corn kernels, and tomato. Drizzle the vinaigrette on top and gently toss. Garnish with the goat’s cheese.

***

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Sweet Potato Pie
adapted from Bon Appétit, September 2002

Serves 8

2 large or 3 small red-skinned sweet potatoes (about 1 1/2 lb/680 g)
1 cup (packed) (170 g) golden brown sugar
1 cup (240 ml) whipping cream
3 large eggs
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 x 9‑inch prepared pie crust (Note: this recipe has a wonderful crust according to the online reviews, but I’m lazy and always use Pillsbury refrigerated pie crusts)
1 large egg white, beaten to blend
freshly whipped cream, to serve

Pierce the potatoes with a fork. Cook in the microwave on high until tender, about 6 minutes per side. Cut open and allow to cool completely. Scrape the potato flesh into a bowl and mash until smooth. Measure enough potato puree to equal 1 1/2 cups.

Preheat the oven to 400°F (200°C) and position the oven rack in the bottom third of the oven. Place the puree in a large bowl. Whisk in the brown sugar, cream, eggs, vanilla, cinnamon, nutmeg, and salt. Brush the pie crust with the beaten egg white. Transfer the filling to the crust.

Bake the pie until the filling is puffed around the edges and set in the center, about 45 minutes. Transfer to a rack and allow to cool. (Can be made 1 day ahead. Cover; refrigerate.) Serve with freshly whipped cream.

30-minute meals, Italian food, Pasta and noodles, Salads

Tortellini with Spinach and Toasted Garlic and Caprese Salad

This is my go-to weeknight meal. You can prepare the whole menu in about 15 minutes, yet it’s tasty enough to serve at dinner parties. I frequently serve it alongside a broiled or grilled steak for extra protein. I made this menu for my good friend and first-time mom, Christie. Anabelle and I had the pleasure of visiting her and her darling daughter, and instead of showing up empty handed, I brought along the makings for this simple meal. Cooking is the last thing a new mom needs to worry about.

Tortellini with Spinach and Toasted Garlic

Serves 3

1 x 13-oz (370‑g) package cheese tortellini (Barilla recommended)
1/4 cup (60 ml) olive oil
3 to 4 cloves garlic, minced
7 to 12 oz (200 to 280 g) baby spinach, washed and drained
freshly grated Parmesan cheese

Cook the tortellini until it’s al dente, according to package directions. Drain the tortellini (but do not rinse) and rinse out the pan. Add the olive oil and minced garlic to the pan and heat on medium, stirring occasionally, until the garlic is golden. Watch the pan carefully, as the garlic will go from golden to burnt in a matter of seconds. If the garlic burns, start over with new olive oil and garlic. Just as the garlic turns golden, add the spinach to the pan. Saute the garlic and spinach together over a medium-high heat, stirring frequently, until the spinach is just wilted. Return the tortellini to the pan and toss with the spinach, garlic, and olive oil. Serve with grated Parmesan cheese.

***

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Caprese Salad

Serves 3

2 vine-ripened tomatoes (about 1 lb/450 g), sliced 1/4 inch thick
1/2 lb (225 g) fresh mozzarella, sliced 1/4 inch thick
8 to 10 large fresh basil leaves
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper, to taste

Arrange the tomato, mozzarella, and basil leaves on a serving platter, overlapping them. Drizzle with olive oil. Season the salad with salt and pepper and serve immediately.

30-minute meals, Poultry, Salads

Grilled Lemon Chicken with Summer Corn Salad and Green Beans

Where I grew up in northern Illinois, there was a fabulous farm stand nearby at a busy intersection. My memory of it is that it always seemed to be on the verge of falling to pieces and I was always surprised when it reopened, having somehow made it through another punishing Midwestern winter. I remember getting huge watermelons there, and gallon jugs of apple cider in the autumn, but mostly my family bought all our sweet corn there in the summer. No barbecue or big family get-together was complete without someone getting sent outside to shuck all the ears of corn, piling the husks and corn silk into paper grocery bags at your feet.

Corn on the cob doesn’t feature much in Ireland. It’s actually kind of hard to find, and if you do, it tends to come in pairs, wrapped in cling film on a Styrofoam tray like you often see with exotic fruit. So when my organic fruit and veg supplier* started carrying it a few weeks ago, I bought some purely out of nostalgia, just so I could shuck a couple ears of it again. I guess you can take the girl out of the Midwest, but you can’t take the Midwest out of the girl.

*Don’t forget, it’s National Organic Week in Ireland. Click here for a listing of events throughout the country.

Grilled Lemon Chicken
adapted from The Barefoot Contessa Cookbook by Ina Garten

Serves 4

1/2 cup (120 ml) freshly squeezed lemon juice (2 or 3 large lemons)
1/2 cup (120 ml) good-quality olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons minced fresh thyme leaves (or 1/4 teaspoon dried thyme)
4 boneless, skinless chicken breasts

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill or griddle pan. Remove the chicken from the marinade, shaking off any excess. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2‑inch-thick slices.

***

Summer Corn Salad
adapted from Allrecipes.com

Serves 4

6 ears corn, husked and cleaned
1/2 red onion, diced
3 large tomatoes, diced
2 oz (60 g) feta, crumbled (optional)
1/4 cup (10 g) chopped fresh basil (or parsley)
1/4 cup (60 ml) olive oil
2 tablespoons white wine vinegar
salt and freshly ground black pepper

Bring a large pot of lightly salted water to a boil. Cook the corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut the kernels off the cob with a sharp knife.

Deflame the onion by placing the chopped pieces into a strainer, rinsing under cold water, and shaking off the excess.

In a large bowl, toss together the corn, onion, tomatoes, feta, basil, oil and vinegar. Season to taste with salt and pepper. Chill until ready to serve. 

Cakes, Salads, Soups and stews, Vegetarian main dishes

Cream of Fresh Tomato Soup with Parmesan Toasts, Cape Cod Chopped Salad, and Honey Whole Wheat Pound Cake

It never fails — no sooner do I accept that summer is over and order a delivery of oil for the boiler, get the sweaters out of storage and think about swapping the summer-weight duvets for the winter ones than a spell of sunny, warm weather comes our way. I’m certainly not complaining about getting a break from the relentless rain we’ve had in Ireland for the third summer in a row, but it’s thrown me for a loop in planning out dinners for the week. I had already turned my thoughts to autumn casseroles and stews and Sunday roasts, but now I’m scrambling to make a few last salads and lighter meals while the good weather holds, or even clean off the grill to have one token barbecue this year.

This menu is the best of both worlds, perfect for this in-between time of year. If you’ve already had your fill of fresh tomato salads or pasta sauces and have canned enough to last you through the winter, this soup makes good use of the abundance of fresh tomatoes that are still available at this time of year. Keep it light but still seasonal by serving it with this salad, with its nod towards autumn in the apples and maple syrup. The honey whole wheat pound cake works perfectly to round off this late summer/early autumn dinner, especially if you dress it up with something like a cinnamon or maple ice cream.

It’s National Organic Week in Ireland! Click here for a listing of events throughout the country.

Cream of Fresh Tomato Soup with Parmesan Toasts
adapted from Barefoot Contessa Back to Basics by Ina Garten

Serves 5 to 6

3 tablespoons good olive oil
2 red onions, chopped
2 carrots, chopped
3 cloves garlic, minced
4 lb (1.8 kg) vine-ripened tomatoes, coarsely chopped
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup (10 g) packed chopped fresh basil leaves
3 cups (720 ml) chicken or vegetable stock
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1/2 cup (120 ml) heavy cream
julienned fresh basil leaves, for garnish
Parmesan toasts, to serve (or croutons)

Heat the olive oil heat in a large, heavy-bottomed pot over a medium-low heat. Add the onions and carrots and sauté for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.

Add the cream to the soup and blend with a hand-held blender until smooth (or transfer to a blender or food processor and blend in batches). Reheat the soup over a low heat just until hot. Serve with julienned basil leaves scattered on top and Parmesan toasts or croutons.

Parmesan Toasts

1 French baguette
good olive oil
salt and freshly ground black pepper
freshly grated Parmesan cheese (grated on a box grater)

Preheat the oven to 400°F (200°C).

Slice the baguette diagonally into 1/4‑inch-thick slices. Make as many slices as you like to serve with the soup.

Place the slices on a sheet pan lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper. Sprinkle a thick layer of grated Parmesan on the toasts and bake for 5 to 10 minutes, until the toasts are lightly browned. Allow to cool to room temperature. The toasts can be made a few hours in advance and crisped for a few minutes in a warm oven.

***

Cape Cod Chopped Salad
adapted from Barefoot Contessa Back to Basics by Ina Garten

Serves 4 as a starter or 2 as a main course with soup

for the salad:
8 oz (225 g) thick-cut bacon
8 oz (225 g) baby arugula (or spinach)
1 large Granny Smith apple, peeled and diced
1/2 cup (50 g) toasted walnut halves, coarsely chopped
1/2 cup (80 g) dried cranberries (or raisins)
6 oz (170 g) blue cheese, such as Roquefort, crumbled

for the dressing:
3 tablespoons apple cider vinegar
1 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
salt and freshly ground black pepper
2/3 cup (160 ml) good-quality olive oil

Preheat the oven to 400°F (200°C).

Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool, then chop into bite-sized pieces.

In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese. Add the chopped bacon to the salad.

For the dressing, whisk together the vinegar, orange zest and juice, mustard, maple syrup, salt and pepper in a bowl or shake to combine in a screw-top jar. Slowly whisk in the olive oil (or shake to combine in a screw-top jar).

Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

***

honey whole wheat pound cake

Honey Whole Wheat Pound Cake
adapted from Joy the Baker

Makes 1 loaf cake

The original recipe calls for 2 1/4 cups white whole wheat flour or whole wheat pastry flour. I can’t get either of those in my supermarket, so I used a combination of white and wholemeal flours instead. I had also just been looking at the Barefoot Contessa’s recipe for honey vanilla pound cake, which is similar to this but with lemon zest too, so I added it in here and it worked well.

1 cup (120 g) white flour
1 1/4 cup (200 g) wholemeal flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks (170 g) butter, softened
1 cup (200 g) sugar
1/2 cup (120 ml) honey
2 teaspoons vanilla extract
zest of 1 lemon
3 large eggs
1 cup (240 ml) buttermilk (shake it well first)

Preheat the oven to 350°F (180°C). Butter and flour a 9 x 5‑inch loaf pan.

Sift the flours, baking powder and salt together in a small bowl and set aside.

Cream the butter, sugar and honey together until light and fluffy, about 3 to 4 minutes. Add the vanilla extract and lemon zest. Add the eggs one at a time, beating for about 1 minute after each addition. Scrape down the sides of the bowl as needed.

Add the dry mixture and buttermilk in three additions, beginning and ending with the dry ingredients. Scrape the bottom of the bowl with a spatula to make sure everything is evenly incorporated.

Pour the batter into the prepared loaf pan. Smooth the top and bake the cake for 50 to 60 minutes, until the cake is a lovely golden brown and a tester inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Desserts, Fruit, Pasta and noodles, Salads, Vegetarian main dishes

Ravioli and Tomato Salad and Honey Vanilla Poached Apricots

One of the quintessential smells of summer for me is a bunch of fresh basil — I’m sure I’m not alone in this. When I had gardens in the Midwest, it grew so quickly that I often couldn’t use it all fast enough. In Ireland, though, it’s so cool in the summer that it won’t grow outside at all, which means you either have to be content with whatever you can fit on your windowsill or grow it in a greenhouse or polytunnel. That’s been a huge disappointment for me, since having a nonstop supply of basil throughout the summer was one of the things I’d been looking forward to when we started our garden three years ago. I also couldn’t wait to grow tomatoes, but after losing all of our plants during the past two summers due to record-breaking rain, we didn’t even bother planting any this year (and good thing too, seeing as how this July was the wettest for 50 years). It’s just another thing that will have to wait until we get a tunnel, hopefully next year. In the meantime, I begrudgingly buy meager packets of fresh herbs, instead of the heaps I’d hoped to be growing myself. But for anyone with basil to spare, and tomatoes too (lucky you!), this recipe is for you.

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Still looking for more ways to use up tomatoes? Try Chicken Cacciatore, Tomato and Goat’s Cheese Tart, Oven-roasted Ratatouille, Spaghetti with Fresh Tomato Sauce or Spaghetti with Roast Cherry Tomatoes, Chili and Basil.

Ravioli and Tomato Salad with Masses of Basil
from Vegetarian Cooking for Everyone by Deborah Madison

Serves 4 to 6

This will be even better if you can make it ahead of time, giving the flavors plenty of time to blend together. It would be perfect for a picnic.

1 lb (450 g) cheese ravioli or tortellini
2 lb (900 g) ripe tomatoes
1 x 6‑oz (170‑g) jar artichoke hearts, drained and halved (optional)
1 bunch basil, leaves torn into pieces
1/2 cup (90 g) olives, pitted and halved
3 tablespoons capers, rinsed
1/4 cup (60 ml) extra virgin olive oil
salt and freshly ground black pepper
red wine vinegar

Bring a large pot of water to boil for the ravioli. Meanwhile, skin the tomatoes. (To do this, cut a shallow X in the bottom of each tomato with a sharp knife, then pour boiling water over them and leave until the skin around the X starts to curl away, about 1 to 2 minutes. Drain and allow to cool, then slip off their skins.) Deseed them and chop them into large pieces. Put the tomatoes and artichokes in a large bowl along with the basil, olives, capers, and oil.

Once the water is boiling, add the ravioli or tortellini and cook according to the package instructions, then drain well. Add the pasta to the tomato mixture in the bowl and toss gently with a rubber spatula. Taste for salt, season with pepper and sprinkle with vinegar to taste. Serve warm or at room temperature.

***

honey vanilla poached apricots

Honey Vanilla Poached Apricots
from Gourmet, June 1996

Serves 2

1 cup (240 ml) water
3 tablespoons honey
3 tablespoons sugar
1/2 vanilla bean, halved lengthwise
3/4 lb (340 g) fresh apricots (about 9 or 10 apricots), halved lengthwise and pitted
vanilla ice cream, to serve

In a 1 1/2‑quart saucepan, simmer the water, honey, sugar, and vanilla bean, covered, for 5 minutes. Add the apricots and simmer, covered, until just tender but not falling apart, 2 to 5 minutes (mine were done after 2 minutes), depending on how ripe the fruit is.

Transfer the apricots with a slotted spoon to a bowl and boil the syrup until it has reduced to about 1/2 cup (120 ml). Pour the syrup over the apricots and chill for 25 minutes. Serve with vanilla ice cream, with the syrup spooned over.

Potatoes, Salad dressings, Salads, Vegetarian main dishes

Tomato and Goat’s Cheese Tart with Potato, Spinach and Red Pepper Salad with Warm Bacon Vinaigrette

In all honesty, I could never be a vegetarian again simply because I like bacon too much (and sausages and chorizo rank pretty highly too). After 10 years of living abroad, I’ve stopped craving most of the foods I used to miss when I first moved to Ireland, but I’ve never stopped missing American-style bacon, the kind that gets crispy and will easily crumble once cooked. Irish bacon (or rashers) is more like what I grew up calling Canadian bacon, thick cut and something you have to eat with a knife and fork, and just isn’t the same at all. But a few weeks ago, I noticed that my local grocery store had started carrying pancetta, so I gave that a try. Who would have guessed that expensive imported Italian pancetta is such a good match to the Oscar Mayer stuff I’ve been hankering after all these years? I’m going to have to try hard not to buy some every week now to make up for lost time. This salad was a good place to start, and I happily tripled the amount of bacon called for (granted, the original recipe only calls for 1 slice).

tomato and goat's cheese tart

Still looking for ways to use up tomatoes? Try Chicken Cacciatore, Ravioli and Tomato Salad, Oven-roasted Ratatouille, Spaghetti with Fresh Tomato Sauce or Spaghetti with Roast Cherry Tomatoes, Chili and Basil.

Tomato and Goat’s Cheese Tart
adapted from Barefoot Contessa Back to Basics by Ina Garten

Makes 2 large tarts or 4 individual tarts

This recipe is open to endless variations. I’ve modified the original to use cherry tomatoes, but you could just as easily use 2 or 3 large tomatoes, cut into 1/4‑inch-thick slices. A mix of yellow and red cherry tomatoes would look especially nice. The original also calls for garlic and herb goat’s cheese, though I used a plain soft goat’s cheese (as opposed to a log) dotted around the tart. If you aren’t a fan of goat’s cheese, you could try this with garlic-and-herb cream cheese or even mascarpone.

You could also use this recipe as a base to make a new potato and goat’s cheese tart: Omit the tomatoes and instead thinly slice 10 oz (280 g) of baby new potatoes. Boil the potato slices for about 5 minutes, until just tender, then neatly layer them over the Parmesan and onions on the puff pastry so that they slightly overlap, then dot the goat’s cheese over the potatoes. Use fresh chopped chives, parsley and tarragon instead of the thyme and basil and cook at 400°F (200°C) for 18 to 20 minutes.

1 package (17.3 oz/2 sheets) ready-rolled puff pastry, defrosted
3 tablespoons good-quality olive oil
2 large onions, thinly sliced yellow onions
3 large garlic cloves, cut into thin slivers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves (or 1/4 tsp dried)
4 tablespoons freshly grated Parmesan, plus 2 oz (50 g) shaved with a vegetable peeler
4 oz (100 g) goat’s cheese
1 lb (450 g) cherry tomatoes, halved
3 tablespoons julienned basil leaves

Preheat the oven to 425°F (220°C).

Gently unroll the sheets of puff pastry and place the pastry rectangles on 2 baking sheets lined with parchment paper and refrigerate until ready to use. (Alternatively, you could make 4 individual tarts by cutting 4 circles out of the 2 sheets of puff pastry, using a 6‑inch saucer or other round object as a guide, though you might have to roll out the puff pastry a little in order to get 2 good-sized circles from each pastry sheet. Or just cut each ready-rolled rectangle in half. If you wanted to serve this as a light first course, you could cut each rectangle into quarters, and get 8 servings.)

Heat the olive oil in a large skillet over a medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet (this is important, because you don’t want the mixture to be too wet and make the pastry base soggy). Add the salt, pepper, wine and thyme and continue to cook for another 10 minutes, until the onions are lightly browned and the wine has mostly evaporated. Remove from the heat and set aside.

Using a sharp paring knife, score a 1/4‑inch-wide border around each pastry rectangle. Prick the pastry inside the score lines with the tines of a fork and sprinkle the grated Parmesan on each rectangle, staying inside the scored border.

Place half of the onion mixture on each rectangle, again staying within the scored edge. (Don’t be tempted to overload the pastry base with too much topping, or again, it will go soggy, especially if you’re making 2 large tarts.) Crumble 2 oz (50 g) of goat’s cheese on top of the onions. Scatter the halved cherry tomatoes evenly over the tart. Sprinkle with basil, salt and pepper. Finally, scatter the Parmesan shards on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom baking sheet may need an extra few minutes in the oven. Serve hot or warm.

***

Potato, Spinach and Red Pepper Salad with Warm Bacon Vinaigrette
adapted from Bon Appétit, August 1999

Serves 4

1 lb (450 g) new potatoes, halved or quartered
1 red pepper
3 bacon or pancetta slices, chopped
4 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 cup (2 stalks) thinly sliced celery
2 cups (packed) baby spinach leaves (about 90 g)

Steam or boil the potatoes just until tender, about 5 to 7 minutes. Drain and transfer to a large bowl.

Roast the pepper over a flame or in the broiler until blackened on all sides. (Alternatively, line a baking tray with foil, cut the pepper in half and deseed it, then place the two halves, cut side down, on the foil and roast at 400°F (200°C) for about 30 minutes, or until the skin starts to blacken.) Enclose in a paper bag or wrap up in the tin foil you roasted it on and allow to stand for 10 minutes. Peel, seed and chop the pepper, then transfer to the bowl with the potatoes.

Sauté the chopped bacon in a small skillet over a medium heat until crisp, about 3 minutes, until cooked through. Using a slotted spoon, transfer the bacon to a paper towel and drain.

Whisk the vinegar, oil and garlic in small saucepan. Stir over a low heat just until warm, about 1 minute. Stir in the bacon.

Add the warm vinaigrette to the potato mixture. Mix in the celery and spinach and toss together well so that the dressing coats everything. Season to taste with salt and pepper and serve.

30-minute meals, Beef, Mexican food, Miscellaneous, Salad dressings, Salads

Beef and Bean Tostadas and Tossed Salad with Tangy Avocado Dressing

The problem: It’s hot. I’m tired. I have a two year old that “needs dinna momma.” The solution: Tostadas. Fast, fresh, fun, and infinitely variable, tostadas are on regular rotation in my dinner arsenal. I usually make vegetarian tostadas (sin carne) but had a taste for something a bit richer tonight.

Beef and Bean Tostadas

Serves 4

1 lb (450 g) ground beef
1 large clove garlic, minced
1 shallot, minced
1/2 teaspoon ground cumin
1 teaspoon chilli powder
1/2 teaspoon salt
1 teaspoon tomato paste
3 tablespoons water
8 tostada shells
1 x 15 oz (425 g) can refried beans, heated
about 1 1/2 cups (110 g) shredded cheddar or Monterey Jack cheese

suggested toppings: avocado, salsa, shredded lettuce, diced tomato, sour cream or whole milk yogurt, sliced jalapenos, sliced black olives

In a large skillet, brown the beef over a medium heat. Stir in the garlic, shallot, and spices. Cook for 2 to 3 minutes, until the garlic just begins to turn golden and the spices become fragrant. Stir in the tomato paste and water. Cook for about 5 minutes, stirring occasionally.

To assemble each tostada, spread a thin layer of refried beans on a tostada shell. Top with cheese, then beef. Add whatever additional toppings you like. I personally like all of the toppings listed but rarely have them all in the house at the same time.

***

This creamy avocado dressing tastes best with heartier greens and vegetables such as chopped romaine and radishes. If serving with more delicate greens (like in the photo), thin the dressing with a few additional tablespoons of water.

Tangy Avocado Dressing

Tangy Avocado Dressing
adapted from Mexican Everyday by Rick Bayless

Serves 8

1/4 cup (60 ml) vegetable oil
1/4 (60 ml) olive oil
3 tablespoons fresh lime juice
1 clove garlic, minced
1/2 cup (120 ml) mayonnaise
1 teaspoon Worcestershire sauce
1 avocado
1/2 cup (10 g) cilantro leaves, chopped
2 green onions, chopped (white and green parts)
3/4 teaspoon salt
3 teaspoons cold water

Add all the ingredients to a food processor or blender. Process until smooth. Season with salt and pepper to taste and serve.

Beef, Entertaining, Grains and pulses, Middle Eastern food, Miscellaneous, Salads

Beef Kofta Kabobs, Tzatziki, Tabouli Salad, and Vegetables in Foil

This menu is best suited for a weekend or other day off work as you will need to start the kofta and tabouli a few hours before serving. I love to make this on a Sunday and then have leftover tabouli salad for lunch the next day with pita. A food processor will cut down on the prep time immensely, especially for chopping the parsley. A special thanks to my aunt-in-law, Holly Fortier, for her fabulous tabouli salad recipe. It has become one of our favorite dishes.

Beef Kofta Kebabs
adapted from Food Network Kitchens Cookbook

Serves 4

4 cloves garlic
1 tablespoon kosher salt, plus a pinch
1 lb (450 g) ground beef chuck or lamb
3 tablespoons grated onion
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
freshly ground black pepper
olive oil, for brushing the grill

Smash the garlic cloves, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste (or crush in a mortar and pestle). Mix the paste and the remaining 1 tablespoon salt with the meat, onion, parsley, and spices.

Divide the meat mixture into 6 rough balls. Mold each piece around the pointed end of a skewer (if you use wooden ones, soak them in water for 15 minutes before threading them), making a 6‑inch oval kebab that comes to a point just covering the tip of the skewer. Lay the skewers on the pan, cover, and refrigerate for at least 30 minutes and up to 12 hours.

Heat a grill pan over a medium heat or prepare a grill. Brush the pan lightly with olive oil. Working in batches, grill the kebabs, turning occasionally, until brown all over and just cooked through, about 6 minutes. Transfer to a serving platter and serve with tzatziki and pita.

***

Tzatziki

Makes about 2 1/2 cups (600 ml)

4 cups (960 ml) plain yogurt (whole milk preferably) or 2 cups(480 ml) Greek-style yogurt
1 medium cucumber, peeled, halved, and seeded
1 clove garlic
1 tablespoon extra-virgin olive oil
1 tablespoon white vinegar
1 teaspoon sugar
1 teaspoon kosher salt
freshly ground black pepper, to taste

If using regular yogurt, line a colander with cheesecloth. Put the yogurt in it, set it over a bowl, and refrigerate for at least 1 hour. Discard the expressed liquid and put the yogurt in the bowl. This will create a Greek-style yogurt.

Grate the cucumber on the large holes of a box grater into another bowl. Using a rasp or other fine grater, grate the garlic into the cucumber. Alternatively, make a paste of the garlic by smashing the garlic, sprinkling with a generous pinch of salt, and, with the flat side of a large knife, mashing the mixture to a coarse paste (or crush in a mortar and pestle). Stir the cucumber, garlic, olive oil, vinegar, sugar, salt and pepper into the yogurt. Refrigerate for at least 1/2 hour before serving.

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Holly’s Tabouli

Serves 8

1 cup (190 g) bulghar wheat
1 1/2 cups (360 ml) boiling water
1 1/2 teaspoon salt
1/4 cup (60 ml) fresh lemon and/or lime juice
1 teaspoon crushed, fresh garlic
1/2 cup (20 g) chopped scallions (include greens)
1/4 cup (60 ml) good olive oil
1 cup, packed (20 g) freshly chopped parsley
freshly ground black pepper
2 medium tomatoes, chopped
1 14 oz (400 g) can garbanzo beans, drained
feta cheese, crumbled, for garnish, about 1/2 cup (60 g)
Kalamata olives, for garnish, about 1/2 cup (225 g)

Combine the bulghar, boiling water, and salt in a large bowl. Cover and let stand for 20 minutes or until the bulghar is chewable and the water is mostly absorbed.

Add the lemon juice, garlic, scallions, olive oil, parsley, and black pepper and mix thoroughly. Refrigerate for 2 to 3 hours.

Just before serving, add the tomatoes and garbanzo beans. Garnish with feta and black olives.

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Vegetables in Foil

Serves 6

We throw vegetables on the grill all summer long in foil packets. It’s quick and cleaning up is a breeze. Feel free to experiment with other vegetables. Mushrooms are an especially nice addition.

1 zucchini
1 summer squash
1 onion
1 bell pepper (red, yellow, or orange)
olive oil
sea salt
freshly ground black pepper

Preheat the outdoor grill.

Cut the zucchini and summer squash lengthwise then slice into half moons (about 1/2 centimeter thick). Peel and slice the onion into thin half moons (about 1/4 centimeter thick). Cut the bell pepper into 1/2 centimeter-wide strips. Place the vegetables onto aluminum foil (preferably heavy-duty foil). You will need enough foil to completely wrap up the vegetables, about 18 inches or so.

Drizzle the vegetables with olive oil and season with salt and pepper. Crimp together the foil over the vegetables, starting with the short sides then folding over the long sides. You will end up with a rectangular-shaped packet. The foil should be secure enough to remain closed throughout the grilling process.

Place the foil packet on the grill and cook over indirect heat for about 10 minutes (cooking time will vary depending on the size of the vegetable slices and the heat of the grill). If vegetables are not tender, reclose the foil packet and cook for a few more minutes.