It’s almost Thanksgiving! My folks are already in town doing shopping and advance preparations for tomorrow’s cooking and feasting. This year, we are excited to welcome my friend Margaret’s family over for our celebration on Mendenhall. Merging of traditions is always a fun time – especially, when mixed with North Carolina oysters, Florida stone crabs and a bourbon cocktail. I can’t wait to report with recipes, photos and stories.
Now to brussel sprouts. There is no doubt that both kale and brussel sprouts have been at center stage on Mendenhall this year. I love their hearty nature and I’ve recently discovered their perfection in almost all forms – cooked and raw. I’m looking forward to preparing my favorite Balsamic Roasted Brussel Sprouts with Bacon tomorrow. They are now famous too – featured in this week’s Triad City Beat! Check out the article today on local foodie’s favorite Thanksgiving sides. And, if you’re interested in the recipe – check it out here.
Now, back to my love of kale. Lately, I’ve been making an extremely delicious and healthy salad with raw kale and raw brussel sprouts. I found the recipe on Just a Taste. It’s crunchy, has a wonderful dressing of lemon and shallots and will shock anyone with it’s deliciousness. If you’re looking for a last minute Thanksgiving recipe – this might be it. Or, you could commit to only eating this salad the day-after-turkey-day for an appropriate cleanse.
Shredded Kale and Brussels Sprout Salad with Lemon Dressing, Just a Taste
1 Tablespoon minced shallots
2 Tablespoons Dijon mustard
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons lemon zest
2 teaspoons honey or agave nectar
1/4 cup olive oil
4 cups finely shredded Lacinato kale (loosely packed)
4 cups finely shredded Brussels sprouts (loosely packed)
1/2 cup sliced almonds, toasted
1/2 cup grated Parmesan or Pecorino cheese
In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey. Stream in the olive oil while whisking continuously until well combined. Season the dressing with salt and pepper to taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)
In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately
Hey Friends! I’ve had a crazy couple of days between a research trip to Richmond, VA for the Richmond Folk Festival, to back home to enjoy Elsewhere’s annual fundraiser, to a catch up sprint at work. Life is moving quickly, sprinting through Fall with travel and friends and lots of hustle in the workplace. I’m having to schedule time for cooking in addition to improvisation on week nights post work and gym.
I recently came up with a tasty new salad of Tuscan Kale, dried cranberries, walnuts and chopped hard boiled egg. The dressing is simple too – a teaspoon each of honey and tahini, the juice of one lemon, salt, pepper and a good drizzle of garlic infused olive oil. It’s quite tart and savory but stands up well to the bitter kale. The cranberries and honey are an absolute must to balance the flavor.
This salad is great one it own but also good with shredded chicken, a nice piece of grilled steak or a roasted and sliced turkey sausage. Oh, and a glass of red wine, obviously.
Here’s to civilized meals in the midst of chaos!
If you’re looking for a different spin on a side or salad, this coriander carrot salad might just be the trick. A healthy crunch of carrot and pistachio, a nice bite of acid and spice from lemon juice and coriander, you’ll need to season to taste – I thought it needed more salt and lemon juice. This would be delicious on a leftover sandwich the next day – BBQ, Bahn Mi, you know.
Coriander Carrot Salad
¼ cup unsalted, shelled raw pistachios
¾ teaspoon coriander seeds
½ garlic clove, finely grated
3 tablespoons fresh lemon juice
¼ teaspoon crushed red pepper flakes
⅓ cup olive oil
1 pound carrots, peeled, julienned or coarsely grated
1 cup fresh cilantro leaves with tender stems
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.
Toast coriander in a small dry skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; coarsely chop.
Whisk garlic, lemon juice, red pepper flakes, and coriander in a large bowl, then whisk in oil; season with salt. Add carrots, toss, and let sit at least 30 minutes. Toss with cilantro and pistachios just before serving.
I hope you’re eating enough fresh corn right now. If not, you’re going to regret it. It’s so delicious raw, cut off the cob and sautéed or grilled and slathered with compote butters. I highly suggest getting creative. Or just using this simple recipe for a warm salad of corn, onion, feta and lime juice.
Hop on it. Pronto.
Sweet Summer Corn Salad
- 5 ears of fresh corn, kernels cut off
- 3 tablespoons (or more), olive oil
- 1/2 red onion
- salt & pepper
- parsley, chopped
- feta cheese crumbles
- 1 lime
Sauté onion in olive oil. Once tender, add corn and cook until bright yellow and sweet. Season with salt, pepper, parsley, feta and a good squeeze of lime juice.
It’s really feeling like summer lately – flags on porches, sunshine until nine at night, lots of rose wine pouring and an interest in never turning on the stove. Last night, I made a layered cobb salad for an easy weeknight meal with a friend – and lots of lunch leftovers. This salad can be made with all store bought ingredients – rotisserie chicken, precooked eggs and precooked bacon. Or you can take the time to cook each ingredient – it takes little to no time but requires a little heat in the kitchen.
This salad is perfect for a casual party (serve with a good crusty bread) or a picnic in the park. Get chopping!
Layered Cobb Salad:
- 2 split chicken breasts (roasted in the oven at 400 for about 30ish minutes – or buy a rotisserie bird!)
- 1 avocado, cubed
- 1 head romaine, chopped
- 5 bacon slices, cooked until crisp and finely chopped
- a handful of grape tomatoes
- 1/2 cup crumbled blue cheese
- a handful or two of greens (baby kale, watercress, arugula)
- 4 hard-boiled large eggs, chopped
- 3 or 4 scallions, chopped
- 1/2 English cucumber sliced
Layer the salad in a large bowl (I love the glass to show the layers). Romaine lettuce, chicken, bacon, tomatoes, cucumbers, scallions, avocado, greens, egg and cheese! Dress with your favorite dressing.
Just another manic Monday. My summer has been packed with projects and I can’t seem to make more than 15 minute meals on a week night. And I’m not talking about the kinds on TV that involve weekend prep, freezing and crockpots. My 15 meals mostly look like the above – a salad combination of greens, items from the olive bar, roasted cauliflower or broccoli and a piece of grilled fish. All in all, pretty healthy and sophisticated for a Monday night after a long day and a trip to the gym. I highly recommend getting creative. It makes busy living seem much more like ‘easy living.’
What is your goto weeknight meal?
The best thing about the arrival of grilling season is saying farewell to some dish washing. I use the grill as an excuse to not use the stove top or clean my cast iron pan. And, grilling is a lot of fun, a nice way to spend time in the garden and add a great flavor to meals. This Sunday I prepared a simple meal of Blackened Salmon on the grill, Caesar salad and a Sweet Pea and Prosciutto Crostini. Oh, and single barrel bourbon vanilla ice cream that will change your world.
I’m a big fan of my friends at Savory Spice Shop at Friendly Center. Not only are they super knowledgeable about spices and blends – they sell great fresh spices that can make a big difference in your cooking. Since I discovered them, I’ve dressed up all kinds of dishes from simple oven fries to dry rubs for all kinds of meats. I made up this spice mixture for salmon and it was a great flavor addition and formed a lovely crust on the salmon.
This is a very quick and healthy dinner for a weekend or weeknight! Fire up the grill!
Blackened Salmon Caesar Salad
Homemade Blackening Season Rub
- 1 heaping tablespoon sweet & spicy paprika
- 1 teaspoons salt
- 1 teaspoon brown sugar
- 1 heaping teaspoon garlic powder
- 1 teaspoon crushed fennel
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons black pepper
- 1/2 teaspoon leaf thyme
- 1/2 teaspoon dried oregano
- 1 lemon, juiced
- 2 cloves garlic
- 2 anchovy filets, minced and smashed into a paste
- 3-4 splashes worcestershire sauce
- 1/2 cup olive oil
- salt and pepper to taste
Prepare the rub my mixing all spices. Graciously coat the salmon. Grill to your desired temperature. Mix a salad of greens (I love torn romaine lettuce), cucumber, tomatoes and anything else you like. Top with salmon and serve with a piece of great bread.
This is my new friend Aysim. She is the most enthusiastic women in Greensboro and I adore her crazy personality. She grew up making pasta with her family and joined in pasta making last week. On top of loving the pasta making (I haven’t seen Aysim NOT love something), she also was the only person with experience cooking with fennel. But, only eating cooked fennel! So, I was glad to introduce her to something new.
We made this super easy, fresh and seasonal salad to go along with the homemade pasta and double ragu sauces. It’s crisp and perfect for Fall dinners. Aysim loved the fresh fennel just as much as cooked – although she was, of course, an easy convert.
Celery, Fennel, and Pear Salad with Pecorino and Walnuts, from Franny’s Simple Seasonal Italian
¾ cup walnuts
2 small fennel bulbs, trimmed, quartered lengthwise, cored, and sliced crosswise ¼ inch thick (1 cup)
2 to 3 celery stalks, cut on the bias into ¼-inch-thick slices (1 cup)
1 large Bosc pear, quartered, cored, and cut lengthwise into ¼-inch-thick slices (1 cup)
2 tablespoons roughly chopped celery leaves
Juice of 1 lemon
Kosher salt and freshly cracked black pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
A 2-ounce chunk of Pecorino for shaving
Preheat the oven to 350°F. Spread the walnuts out on a rimmed baking sheet. Toast until fragrant and golden, about 8 minutes. Cool, then roughly chop.
In a large bowl, toss together the fennel, celery, pear, walnuts, and celery leaves. Season with the lemon juice, salt and pepper, and the olive oil.
Divide the salad among four serving plates. Use a vegetable peeler or a wide-bladed Microplane to shave the cheese over the salad. Finish with cracked pepper and a drizzle of olive oil.
Happy Happy Weekend! It’s beautiful here in North Carolina and I feel like I’m up in the air with this guy! My mom and her BFF Debbie are visiting this weekend to work in the yard, cook good food and drink wine. I’m ready to get some rest and enjoy the slow weekend. I’m sure I’ll have great recipes to share.
If you are looking for a refreshing seasonal salad for a picnic or outdoor dinner, this could be it. Slightly pickled, this cucumber salad is crisp cold and a little salty. It’s perfect to make in advance and serve with grilled meats or antipasto. Hope this can inspire you to get in the kitchen and enjoy the weekend! Cheers!
Sorta-Pickled Cucumber Salad
- 2 lbs assorted cucumbers
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- red onion
- red wine vinegar
- olive oil
- fresh parsley, mint and basil
In advance, halve and remove seeds from the cucumbers. Slice into 1/4 inch pieces. Toss with salt and sugar and sit for 45 mins. Drain, rinse and dry the cucumbers. Refrigerate. An hour before serving, add thinly sliced red onion and minced parsley, mint and basil. Dress with oil and vinegar. Refrigerate again and serve!
It’s a good thing white jeans are out for the season because this Labor Day resulted in a little red wine spillage. I’m just back from another summer holiday at Overlook Lodge with friends. This weekend was no exception to our typical mountain mayhem including overextended cocktail hours and culinary indulgences. Over two nights, we prepared a variety of delicious dishes including this fresh no-cook summer gazpacho with fruits, fresh crab and avocado. My mom sent me this recipe several weeks ago with a “must make” recommendation. She was right (duh). This recipe paired perfectly with grilled steaks but would work perfectly for a nice lunch with tasty sandwiches. Save it for your end of season parties or flag the recipe for next year. It is different than your average tomato gazpacho with an interesting kick of fruits (peaches, strawberries AND watermelon!). So fresh and light – with a nice vinegary kick of seafood.
More recipes for appetizers, grilled meats and fig sauces to come!
Southern Living’s Summer Gazpacho
- 1 medium-size red heirloom tomato
- 1 cup diced seedless watermelon
- 1 cup diced strawberries
- 1 Kirby cucumber, diced
- 1 cup diced peaches
- 1 jalapeño pepper, seeded and minced
- 1 1/2 cups fresh orange juice
- 1/3 cup finely chopped sweet onion
- 1 1/2 tablespoons chopped fresh basil
- 1 1/2 tablespoons chopped fresh mint
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
Cut tomato in half; gently squeeze to remove seeds. Discard seeds, and chop tomato. Combine tomato and next 12 ingredients in a large pitcher. Serve immediately, or cover and chill up to 24 hours. Meanwhile, prepare Avocado West Indies Salad. Spoon gazpacho into bowls. Top with Avocado West Indies Salad
Avocado West Indies Salad
- 1medium avocado, chopped
- 8 ounces jumbo lump crabmeat, drained
- 1/3 cup diced sweet onion
- 2 tablespoons, chopped fresh basil
- 3 tablespoons, apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Gently stir together avocado, crabmeat, onion, basil, vinegar, olive oil, kosher salt, and freshly ground black pepper. Serve immediately, or chill up to 2 hours.