It’s Summer! Spoonbread’s Potato Salad Plus MVK’s *Like* of the Week

It's berry season in Vermont! Yummy!

It’s berry season in Vermont! Yummy!

It’s summer and the weather has finally caught up with the calendar! Tis the season for grilling, picnics, and lots and lots of salads. I love potato salad, but rarely do my salads turn out to be anything spectacular. Until now. I think I’ve found a new favorite!

In the past, my potato salad is the traditional potatoes, eggs, and mayonnaise, and quite honestly is a bit on the boring and bland side. It needed something that gave it a little zing and oomph. I was lamenting this fact and wanted to make a potato salad that would be a sure hit with guests, so I turned to The Essential New York Times Cook Book, a cook book where I’ve yet to be disappointed with a recipe. Named after the Manhattan catering company that created it, it’s everything a potato salad should be: creamy, tangy, with just the right amount of onion and crunch of celery. The Eater of the House was especially pleased with it, going back for seconds, thirds . . . complimenting me by saying, “you used more mayonnaise than you usually do.” (I tend to scrimp for calories a lot!) I bypassed the celery salt since I don’t like the flavor and optional garnishes and just had a delicious potato salad, which I served on 4th of July eve to good friends. Make a batch of this for your next picnic, it’s perfect!

pot sal
Spoonbread’s Potato Salad

This recipe appears in The Essential New York Times Cook Book, by Amanda Hesser, 2010.

2 pounds white potatoes, scrubbed
5 tablespoons vegetable oil
2 tablespoons cider vinegar
1 teaspoon salt
¼ teaspoon paprika
1 small onion, minced
½ cut diced celery
2 hard-boiled eggs, chopped
½ cup mayonnaise
1 tablespoon Colman’s prepared mustard (I used plain yellow mustard)
1 teaspoon celery salt or to taste
Optional garnish (olives, green pepper rings, and sliced grilled red peppers)

1. Cut the potatoes in half if large. Put them in a pot ad add enough lightly salted water to cover them by 2 inches. Bring to a boil, uncovered, and boil gently for 15 to 25 minutes, until just tender. Drain.

2. When the potatoes are cool enough to handle, peel and cut into coarse chunks. Place in a large bowl.

3. Whisk together the oil, vinegar, salt, and paprika in a small bowl. Mix with the still-warm potatoes. Cover and chill for several hours.

4. Right before serving, add the minced onion, celery, and chopped eggs to the potatoes. Mix together the mayonnaise and mustard, still into the salad, and season with celery salt. If desired, garnish with olives and red and green peppers.

MVK’s Like of the Week: Med Students Get Into the Kitchen

nps

Monica Eng/WBEZ

Is anyone else appalled that doctors receive a mere 25 hours of nutrition education in medical school? I’m of the firm belief of looking at your diet before taking supplements or taking medicine. This story, which you can listen or read, is about a group of medical students who are bridging that gap by learning about cooking and nutrition outside of the traditional classroom. Bravo! You can check it out here.

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Cavatappi Salad with Tuna and Olives Plus MVK’s *Like* of the Week

stormI remember reading last winter that the powers that be who predict weather said it was going to be a cooler than normal summer for the Northeast. I tend to poo poo those predictions, but so far, they are correct. My lilacs weren’t as hardy as they’ve been in the past; I picked one blossom, which immediately started to wilt when I put it in water. I find myself wearing sweaters more than not and I haven’t had one alfresco dinner yet this year. I had planned one for the other evening, but see the above skies right before it was ready. But when I do get a nice evening, this will be the perfect meal to serve; greens, protein, healthy oils, and big, bold flavors all in one bowl.

This is a sort of deconstructed nicoise salad, which I love to make in the summer. This came together quickly; as the water boiled, I chopped the tomatoes and olives and let them steep in their juices. I had exactly six ounces of gluten-free penne in the cupboard, so I chose to use that up instead of opening a new box of cavatappi. This also is a perfect dish to make after a visit to the farmer’s market; fresh tomatoes, green beans, and lettuce, it will taste amazing! As I was cooking this, I thought of lots of ways to change things up; basil instead of oregano; chicken instead of tuna, or if a vegetarian, maybe some sautéed flavorful mushrooms; white beans in place of green beans; or another grain in place of the pasta. I also thought adding some freshly chopped cucumbers or other veggies would be tasty. Once you have an outline of a recipe, adding and substituting is really easy, go with what YOU like!

cavatappi saladCavatappi Salad with Tuna and Olives

This recipe first appeared in the June 2015 issue of Cooking Light magazine.

6 ounces uncooked cavatappi pasta

12 ounces green beans or yellow wax beans, trimmed and halved

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon freshly ground black pepper

3/8 teaspoon kosher salt

2 cups tomato wedges

1 tablespoon chopped fresh oregano

20 pitted kalamata olives, halved

4 cups chopped romaine lettuce

5 ounces canned or jarred sustainable white tuna packed in oil, drained and flaked

1. Bring a large pot of water to a boil over high heat. Add pasta; cook 5 minutes. Add beans; cook an additional 3 minutes or until beans are crisp-tender and pasta is done. Drain and rinse under cold water; drain.

2. While pasta water comes to a boil, combine oil, juice, pepper, and salt in a large bowl, stirring with a whisk. Add tomato, oregano, and olives; let stand 10 minutes. Stir in pasta mixture and lettuce. Divide among 4 plates; top evenly with tuna.

Serves 4 (serving size: about 2 1/2 cups pasta salad and 1/4 cup tuna)

MVK’s Like of the Week: To Lose Weight Eating Less is Far More Important Than Exercising
We’ve all heard the adage, if you want to lose weight, eat less, move more. But a recent op-ed piece in the New York Times examines how eating less (and healthy) may actually be more important for your waistline than just relying on exercise. While I won’t throw out my Fitbit any time soon, I always read these sorts of articles with a wary eye. Of course, exercise has its health benefits and just because you’re exercising doesn’t give you free rein to eat whatever you want (trust me, I know!). I can say for myself, cooking at home, walking, and really watching what I eat away from home are three tips that have worked well for me through the years. But it’s always a challenge, especially the older you get.

And while I read this cautiously, I found it interesting, whether or not you believe it. You can read the article in its entirety by clicking here, To Lose Weight Eating Less is Far More Important Than Exercising.

Italian Chickpea Salad Plus the Endorsement of the Week

Don’t have time to make dinner? Too hot outside? All of the above? This recipe will fit both of these scenarios. All you need is a can of beans, some veggies, olives, basil, and some dressing and you are well on your way to supper! And trust me, this takes about 15 minutes to put together!

I play trivia every Tuesday night (don’t ask how my team “Loose Lips” does; while we are usually at the bottom of the leader board, we always have lots of fun) and on these evenings, if I don’t eat in town, I end up eating when I get home close to 9 p.m. And even I don’t want to fix something for dinner that late, so it tends to be an egg, some cereal, or a glass of milk before I head up to bed. A couple of weeks ago, I started to feel this was bad nutrition; I really needed to eat a light dinner. I had in my mind a bean salad with a tangy vinaigrette would be a simple and healthy dish to serve on top of some greens. So before I headed out the door, I created this dish that was ready to eat when I got home!

Leaving it in the fridge for an hour or two to let the flavors marry is perfect, but you can also eat it right away. If you serve later, add the basil right before serving. I’ve made this with sweet onions in place of the shallots, and black olives in place of kalamatas, it’s all good. Whatever you have on hand (or don’t) will work. Add extra cucumber if you don’t have the tomatoes, or vice versa. And if you don’t have basil, fresh oregano would be a lovely alternative. Substitute white beans or another light bean if that’s what you have in the cupboard. And while this salad is vegan and gluten-free, I don’t think adding some tuna packed in olive oil is such a bad idea. Or some crumbled feta or ricotta salata cheese. It will all taste delicious!

Happy Eating!

italian beanItalian Chickpea Salad

I realized after I started working on the ingredients for this salad that it is reminiscent to one I posted last summer, Cucumber and Tomato Salad with Chickpeas, with a few additions and subtractions. Either salad is a quick and nutritious meal, whether it’s for lunch or dinner!

1 can chickpeas, drained and rinsed, or roughly 2 ½ cups
2 small tomatoes, diced
1 cucumber, peeled, cut horizontally, seeded, and roughly chopped
¼ cup chopped kalamata olives
1-2 TBS finely chopped fresh basil

Dressing

1 tablespoon finely minced shallot
2 tablespoon olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

In a mixing bowl, add the chickpeas, tomatoes, cucumber, and olives. In a small bowl, whisk the oil, vinegar, mustard, and shallots. Add to the chickpea mixture and toss gently. Add the basil before serving if you’re letting it sit for a couple of hours. Or eat immediately.

MVK’s Endorsement of the Week: Picnic in Provence, a Memoir in Recipes by Elizabeth Bard

provenceIn 2011, it was just dumb luck that I came across Elizabeth Bard’s first food memoir, Lunch in Paris, A Love Story with Recipes, while I was perusing the food memoir section at a bookstore. A story of living in Paris, meeting the man of your dreams, it was a truly fun story and one of the better food memoirs I’ve read. So imagine my delight when I was in the same section of the same bookstore (the Northshire in Manchester, Vermont. It has the BEST food memoir selection I’ve ever seen!) to find that Bard has continued writing and has moved to Provence!

Picnic in Provence, a Memoir in Recipes is a true delight. Now married to Gwendal and in tow with tiny Alexandre, Bard retells the story of finding the small town of Céreste in the heart of Provence, where she and her family move into the home of poet René Charr. Now she’s not a visitor, she is entrenched in day-to-day village life. And what I liked about this is Bard shows us life in another country as well as her vulnerable side; as a new mother, she writes about her questions and fears with her son when it appears he prefers his father to her. The back and forth of should she give up her U.S. citizenship to become a French citizen? (She does.) What it’s like to be an American living in a country where there is a certain “style,” ie. French women don’t get fat. One of my favorite chapters was when her friend, Courtney, visited. A woman who suffered from bulimia and binge-eating, Bard turns to look at her own eating habits and those of France vs. the U. S. “A French diet is a balancing act. If you eat a little extra dessert at dinner, you have a bowl of soup or a plate of steamed vegetables the next day for lunch. I call it the quiet diet. It’s nobody’s business but mine.”

Throughout it all, Bard gives us mouth-watering recipes and food descriptions. “There’s something a little greedy about roasted tomatoes. Slick with olive oil and mellowed with garlic, pulpy like a supermarket romance novel, they are my attempt at pleasure hoarding. I want to be able to peek into the freezer in December and know I can use this spark of sunshine to light up a winter pasta sauce or guarantee a sensational base for braised veal shank or white beans.” (I’ll be doing that this summer.) French cooking isn’t about fancy cooking with sauces, most of it is simple, local, fresh food since you go to the market regularly throughout the week. White Beans with Tomatoes and Herbs, Zucchini Gratin, Lentil and Sausage Stew, Arugula Salad with Chicken, Fresh Figs, and Avocado, Mulled Wine Roasted Plums. (Is your mouth watering yet?)

I won’t spoil the ending for you like the book jacket did for me (grrr), but I have a feeling in the next few years I will find yet another chapter in Bard’s food life on the shelf of a bookstore. If I’m lucky enough.

Asian Green Bean Salad

Doing dishes is more fragrant with the Lily of the Valley and lilacs that are out! Next are the peonies!

Doing dishes is more fragrant with the Lily of the Valley and lilacs that are out. Next are the peonies!

I am always looking for new-to-me salads to make. When I recently was invited to a potluck garden party, my first thought was to make the first of the season macaroni salad. But given that I’m trying to be careful with the carbs these days, even if I was going to be offering it to others, I wanted to make something that had a little bit of carbs, lots of veggies, and lots of flavor.

This recipe, found on cookinglight.com was a perfect solution. Any time there are veggies in a salad, I never measure; my rationale is a salad is never hurt by adding too many vegetables! With some whole grain linguine and lots of green beans, red pepper, celery, ginger, plus a flavorful dressing, I made a choice that was a hit! I also dusted it with sesame seeds for a little more flavor and crunch.

One note, I have only chili pepper sesame oil in my cupboard at the moment, so I thought using it for the dressing would give the dish a little kick. Well, even I thought it had too much kick when I tested it! I actually thought about including a warning disclaimer with it! But it turned out, there were other chili heads at the party who liked it because I came home with an empty bowl! Use tamari sauce in place of soy sauce and either gluten-free noodles or all veggies for a gluten-free alternative. I thought this would be great with a piece of salmon or chicken. Would be tasty in the salad as well!

asian green bean saladAsian Green Bean Salad         

This recipe first appeared in the March 2008 issue of Cooking Light and is by reader, Linda Dalton of Stoughton, Massachusetts.

Makes 8 servings (serving size: 1 cup)

3 ounces uncooked linguine
1 pound green beans, trimmed
2 cups diagonally sliced celery
1 cup thinly sliced red bell pepper
1/2 cup (1/2-inch) slices green onions
1/3 cup chopped fresh cilantro

Dressing
1/4 cup rice wine vinegar
1/4 cup low-sodium soy sauce
2 tablespoons dark sesame oil
2 teaspoons grated peeled fresh ginger
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 red jalapeño pepper, seeded and finely chopped (about 1 tablespoon)

To prepare salad, break linguine in half. Cook pasta according to package directions, omitting salt and fat; add beans during last 3 minutes of cooking. Drain and rinse with cold water; drain. Place mixture in a large bowl. Stir in celery, bell pepper, onions, and cilantro.

To prepare dressing, combine vinegar and remaining ingredients in a small bowl; stir with a whisk until blended. Add to salad; toss well. Cover and chill.

MVK’s Endorsement of the Week: France’s New “Food” Law

(Mario Proenca/Bloomberg News)

(Mario Proenca/Bloomberg News)

Just going to my own supermarket, and it is probably small compared to yours, I sometimes look at the abundance of food and am totally blown away that there is that much food in every supermarket in the country, even the world. It’s enough to make my head hurt because of the enormity and makes me ask, how do we do it? And what happens to the food that isn’t that great, but also isn’t saleable?

France recently passed a bill that makes it illegal for supermarkets to throw away food that is edible or passed its sell by date. Grocers either have to donate the food to charity or have it made into compost, energy, or animal feed. Think you can get away with it? The fines are steep, $82,000 if you don’t comply.

According to this op-ed piece in the Washington Post, nearly $160 billion in food doesn’t get eaten each year in the U.S. That is staggering. Interestingly, as I was researching this piece, I found that other European countries may be addressing this issue. I didn’t find one article that talked about the United States thinking about it. I compost, so I always figure I’m feeding my bunnies and other animals that frequent our meadow, but this does make me think twice about tossing out sad-looking veggies. Just more food for thought.

Yellow-Eyed Pea Salad with Springtime Herbs

canada geese

I spotted this family of Canada geese one evening on my walk. It looked like they were going to play a pickup game of soccer!

I realized after I swapped out my winter wardrobe for my springtime clothes that Old Man Winter was not kind to me this year. Given the bitter cold we had, I found myself exercising less and eating (and drinking) more. So given this latest turn of events, I’ve really turned to looking at my diet. I’m even joining two friends in a cleanse in a few weeks; no caffeine, alcohol, sugar, meat, dairy, and only whole wheat products; a vegan diet for two weeks. Which has led me to look at past recipes (I found some here and here) and to start creating delicious meals in preparation!

I’ve been wanting to make a nice bean salad after seeing the cover of the most recent Eating Well magazine. I had some dried yellow-eyed peas I bought earlier in the winter to make baked beans, but decided these would work just as well for a salad. Add my usual vinaigrette and some spring herbs with radishes for crunch, this was light and tasty. Even the Eater of the House liked it! I served it along an argula salad with toasted almonds and olive oil and lemon, but it would be equally delicious as a side dish with a nice piece of fish or lean chicken.

I’ve never seen these peas in a can like their black-eyed relatives; if you want to forgo the soaking and cooking, you can substitute a can of Great Northern or cannellini beans. And a spritz of lemon juice on top before serving adds just a little more brightness to the dish!

bean saladYellow-Eyed Pea Salad with Springtime Herbs
I find this salad is best the day you make it; the radishes become a little soggy when left overnight.  

3 cups yellow-eyed peas
2 TBS extra virgin olive oil
1 TBS red wine vinegar
1 tsp Dijon mustard
3 radishes, thinly sliced
1 chopped TBS each: chives, basil, Italian flat parsley-or a combination of other herbs
Salt and pepper to taste
Lemon juice (optional)

1. In a large bowl, add the beans and radishes.

2. Whisk together the olive oil, vinegar, and mustard in a small bowl. Add to the beans and toss. Add the herbs and top with a spritz of lemon juice, if desired.

(Photo courtesy Burlington Farmer's Market)

(Photo courtesy Burlington Farmer’s Market)

MVK’s Endorsement of the Week: Visit your local farmer’s market!

It is finally the season for farmer’s markets! By the middle of May my favorite market moves from inside to outside, with early greens and vegetables available for purchase.

This great article from cookinglight.com offers the best farmer’s market from each state, plus a recipe to try with fresh produce! While my local farmer’s market didn’t make the top of Vermont’s list, the recipe looks divine!

You can check out all the farmer’s markets and to see if yours made the list by clicking here.

Simple Caesar Dressing

 

 

Spring has finally sprung in Vermont!

Spring has finally sprung in Vermont!

I’m back! Did you miss your Wednesday dose of Vermont recipes? In the last two weeks I’ve traveled to two states with my best friends and let someone else do the cooking for a change. It was a treat to not have to think about what was for dinner and having to do clean-up duty, but I admit it is nice to be back home in the comfort of my kitchen. The first night back, guess what was on the menu? My comfort standby, roast chicken, my favorite melted green beans, and Caesar salad.

I admit I am a Caesar salad snob. If it is on a menu in a restaurant, I will almost always try it—and am almost always disappointed. For me, Caesar salad dressing needs to be a perfect combination of lemon, fish, and cheese and I find most are not that way. But now I’ve found a perfect recipe that I can make at home that fits my criteria!

Remember around the end of March when I gave you this recipe for Brussels sprouts that used a little bit of fish sauce? If you bought a bottle at that time and wonder what else you can make with it, don’t worry, you’ll be making this recipe once a week from now on! I admit it is a bit more tedious than I like in the kitchen with all the measuring, but in the end it is well worth it! I’ve used it as dressing for other salads and it’s just a good!

I’m not one for croutons on my salad, although I do love the crunch. I’ve been known to add some radishes, but just some fresh romaine lettuce, dressing, topped with a little bit more black pepper and grated cheese, and I’m in heaven!

caesar dressing
Simple Caesar Dressing

This recipe originally appeared in the April 2015 issue of Cooking Light.

2 Tablespoons fresh lemon juice
2 Tablespoons grated parmesan cheese
1 ½ teaspoons fish sauce
½ teaspoon Dijon mustard
¼ teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 crushed garlic clove
1 large pasteurized egg yolk

1. Combine the ingredients in a mini food processor; pulse until combined.

2. With the processor running, slowly pour 3 Tablespoons canola oil, 2 Tablespoons extra-virgin olive oil, and 2 Tablespoons water into egg yolk mixture. Process until just blended and smooth.

MVK’s Endorsement of the Week: Inedible Food Jewelry!

pancakesAren’t these the cutest earrings ever? I friend pointed me in the direction of an Etsy site, where you can buy earrings and necklaces with all things food! Doughnuts, pizza, cookies, pies, pickles, olives, fruits and veggies, it’s all here! Even an everything bagel and a Chicago hot dog! It will take me forever to choose, they are all wonderful!

You can check all the offerings by clicking here.

Perfect for the Season: Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette

My Peter Rabbit is waiting to go back in the green garden!

Peter Rabbit is waiting for spring so he can go back in the green garden!

Rabbit Rabbit everyone! We’re finally in APRIL! Last week I said a big goodbye to winter; this week I’m saying hello to spring! And what better way to do that than with asparagus?

I buy asparagus by the pound this time of year. Last year I believe I actually got the question before dinner, “Asparagus? Again?” I love just roasting it (check out my recipes from last April!), but this recipe just calls for blanching and adding to a salad. A new way to use it!

What’s not to like with this salad? I never use lemon zest in anything, but I just might start. The addition of that brought a certain brightness to the dressing that just said spring. And gorgonzola cheese is one of my favorite cheeses; my favorite salad is romaine salad, olive oil, gorgonzola cheese and salt and pepper. So easy but SO good!

This recipe serves eight, so it would be a perfect side dish for your Passover or Easter dinner if you’re cooking for a crowd, or you can make it as a side salad for a weeknight supper. I just placed everything in individual bowls and topped with the salad dressing. And had some dressing left over for lunch the next day!

spring salad

I don’t usually see white asparagus in the produce section, so I used all green. Just as tasty!

Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette

This recipe first appeared in the March 2010 issue of Cooking Light magazine.

1 pound green and white asparagus, trimmed and cut into (2-inch) pieces
2 1/4 teaspoons salt, divided
2 tablespoons minced shallots
2 tablespoons white balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled Gorgonzola cheese, divided
1 (5-ounce) package mixed salad greens

1. Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender. Drain and rinse asparagus under cold water; drain.

2. Combine remaining 1/4 teaspoon salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Stir in 1/4 cup cheese.

3. Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with remaining 1/4 cup cheese.

easterMVK’s Endorsement of the Week: Suggestions for Easter and Passover Dinner

It’s Wednesday, and if you’re like me and you still don’t know what you’re going to make for your Friday or Sunday dinner, here are some suggestions! These publications have lots of delicious recipes for your Easter and Passover dinners!

Cooking Light

New York Times Easter

New York Times Passover

Food Network

Martha Stewart

Rachael Ray