You're getting a three-for-one post here as each element of this dinner is blog worthy in my opinion. One of my staple meals is this simple salmon with lentils dish which I like to serve with the tzatziki sauce that I recently posted about. Alongside I prepared my spinach salad with everyday honey balsamic dressing . Each of these recipes is such a cinch to make and it's so easy to adjust the quantities to accommodate for more people.
I was inspired to make this dish because the wild Sockeye salmon looked too good to pass up at the store today!
I definitely recommend keeping an open mind when visiting the grocery store to pick up items - especially when it comes to something like seafood. Buy what's fresh - you can ask your fish monger to find out when things arrived to learn what the freshest catch is. Also, learn what day they get their deliveries that way you'll know the best days to buy fish.
Note before you start: To get the timing right with these three dishes, start by preparing the lentils as they need about 30-45 minutes to cook. Then make the tzatzki as the flavors get stronger when it has some time to marinate together. After the lentils have been cooking about 25-30 minutes start preparing the salmon and while the salmon is cooking you can work on the salad which will only take a few minutes to assemble.
Spiced Lentils with Fresh Herbs
1 Cup french lentils 3 Cups water 1 Teaspoon sea salt 1 Teaspoon cumin 1 Teaspoon curry powder 1 small handful of fresh basil, chopped 1 Tablespoon fresh rosemary, chopped 1 Tablespoon fresh sage, chopped Freshly cracked black pepper
Note: you can use any combo of fresh herbs that you like or happen to have on hand. Sometimes I'll add some dried rosemary if I don't have the fresh available and it works well. I do like to have at least one fresh herb though.
1) Begin by adding the water and lentils to a pot, cover them, and place them over high heat and bring to a boil. Once they reach boiling, lower the heat to a simmer. I leave the lid off at this point.
2) Add the salt, cumin, curry powder, and black pepper. Allow them to cook and absorb the water. About 30 minutes.
3) Once the lentils have finished cooking and all of the water has been absorbed taste them to see if they need more salt/pepper. Add in the chopped herbs and stir in - the heat from the lentils will awaken the fragrant aromas from the herbs and they will slightly wilt.
Simply Seasoned Salmon
1/2 lb. Fresh salmon filet (I figure about 1/4 lb. of fish per person) 1 Tablespoon Olive oil Sea salt Freshly cracked black pepper
1) Allow your grill pan or skillet to heat on the stove over medium heat while you prepare the salmon. Drizzle the olive oil over the fish and using your hands rub it over both sides of the fish so that it is lightly coated all over. This will prevent it from sticking to the pan and also help the seasoning adhere to the fish. Then sprinkle a pinch of sea salt on both sides of the fish as well as the freshly cracked black pepper.
2) To test the pan to make sure it's hot enough I usually just run my hand under the tap and flick a little water on the pan - if you hear and see an immediate sizzle then you know the pan is ready for the fish. Place the salmon skin side up and leave it for about 5-7 minutes. You'll be able to see the part of the fish that's cooked along the side of the fillet - it turns from the raw fish into light pink cooked salmon. It's ready to flip when the flesh side on the pan is golden brown and caramelized and the fish looks about half cooked through. Flip and allow it to cook about another 5-7 minutes. Depending on how thick your fillet is this time can vary slightly. With salmon you'll know if it needs more time because the inside will still be raw or undercooked - so rather than being light pink and flaky it'll be darker red and well, not flaky. Sometimes you just need to take a little peak with a knife to know for sure - cooking times can vary depending on how hot the pan gets and how thick the fish is.
Simple Baby Spinach Salad with Everyday Honey Balsamic Dressing
For the salad:
A few handfuls of baby spinach leaves A handful of grape tomatoes, leave whole or chop in half A few Tablespoons worth of chopped red onion
1) Add the baby spinach to a salad bowl, add the grape tomatoes and chopped onion
For the dressing:
1 Tablespoon extra virgin olive oil 1 Tablespoon balsamic vinegar 1 Teaspoon honey 1 small pinch coarse sea salt Freshly cracked black pepper
1) Add all of the ingredients and mix well. Add to the salad and toss!
One of my all-time favorite meals is a simple one of bircher muesli accompanied by some hearty bread and delicious cheeses. This is what I would enjoy as a light supper on summer evenings with my Grossmami in Switzerland. Now, you might be wondering what this bircher muesli thing is that I'm talking about (pronounced BEER-kher MYEWS-li). While it's a mouthful to say, it is certainly a mouthful you'll enjoy to eat. This dish is a simple combination of grated apples, yogurt, rolled oats, and an assortment of fresh fruit and nuts. I love bircher muesli for breakfast and made it today to enjoy with our friends Alicia and Dan who joined us for Sunday brunch. It's super easy to make a large amount and you can keep it in your fridge to enjoy during the week.
Now in addition to bircher muesli we served Italian prosecco with freshly squeezed orange juice and we also made French crepes - as a neutral Swiss I felt compelled to fairly represent both Italy and France in honor of today's World Cup match. (Congrats, Italia!)
Bircher Muesli
4-5 Apples, finely grated 2 Tablespoon lemon juice (this adds great flavor but also helps prevent the apples from browning) 8 Tablespoons of plain yogurt 8 Tablespoons of rolled oats 1 ripe banana sliced 1-2 Cups of grapes 1/4 Cup chopped walnuts Small handful raisins 1 Tablespoon sugar - taste to adjust for sweetness, depending on the apples and other fruit you may need more/less
Add any other fruits that you have on hand that you enjoy, I added:
1/2 Cup blueberries 1/2 Cup raspberries 1 Nectarine chopped
1) Begin by peeling and grating your apples (this is the only part of the recipe that requires any effort) - add to a medium-large bowl. Add the freshly squeezed lemon juice and stir into the apples. Add all of the other ingredients and stir together. Taste to adjust for sweetness. Also, you can add more oats or yogurt to change the consistency depending on how you like it.
This is one of those dishes that my Grandmother would make and she'd use whatever fruits she happened to have on hand. You don't have to use exactly the fruits that I've mentioned here - use what you like best. I recommend the banana and grapes though because both add great flavor and the grapes offer a nice crispy burst of flavor in contrast with the softer texture of the oats and yogurt. Another thing that my Grandmother would add is cream - about a few tablespoons to smooth out the consistency and add richness. I usually don't do this because I rarely have cream on hand and I find that yogurt works well on it's own. Feel free to add the cream if you like, though!
Tzatziki combines the refreshing ingredients of silky yogurt, crisp cucumber, and lively dill (I've noticed some recipes call for mint instead of dill too). I love this dip served simply with some toasted pita but another great way to enjoy tzatziki is as a condiment alongside salmon or with falafels. It's a breeze to whip up and gets even better the day after you make it as the flavors will intensify as they marinate together.
Here's my simple version of tzatziki:
1 Cup Greek style yogurt (I used some that I found at Trader Joe's and it was delicious, another brand that you can look for is called Total)
1/4 finely chopped English cucumber - I like to use English cucumbers because you can leave the skins on them and they don't have too many seeds, I scrape out the seeds
1 Tablespoon dried dill (or mint if you prefer)
1 clove garlic finely minced
1/2 teaspoon sea salt
Freshly cracked black pepper
1) I begin by preparing the garlic, mincing it as finely as possible and then sprinkle with the sea salt and continue to mince. The coarseness of the sea salt will help further mince the garlic and then you can use the side of the blade of your knife to mush the garlic and salt into a paste. Creating a paste will allow the garlic and salt flavors to permeate the yogurt sauce without overpowering it or causing anyone to bite into a chunk of raw garlic. Add this paste to a small bowl.
2) Chop the cucumber lengthwise and using a spoon scrape out the seeds - you'll notice that the English cucumbers don't really have many seeds compared to the regular cucumbers so this part is easy. Then finely chop the cucumber and add it to the small bowl with the garlic.
3) Add the yogurt, dill, and a few turns of the pepper mill. Stir all of the ingredients together. Taste and adjust the seasonings to your liking. Keep in mind that the garlic flavor will get stronger the longer it has a chance to marinate in the yogurt. Store in the refrigerator until ready to serve.
I had gone for a long walk yesterday when the idea for gazpacho soup popped into my head. The cool soup with refreshing flavors of cucumber, tomato, peppers, and herbs would be the perfect way to cool off after a long busy day of work.
I had made gazpacho a few times in the past but was never entirely thrilled with the finished product. I perused a few recipes online and did a little mixing and matching until I came up with something that looked like it would work. I dashed out to my local grocery store to pick up a few items that I'd need such as a serrano pepper and avocado.
Any recipe that involves a serrano pepper is macho in my books. (I should add that I happen to be a complete wimp when it comes to hot foods but I'm trying to improve my tolerance.) The rule of thumb with chili peppers is that the smaller they are, the more heat they pack. Well, the serrano pepper that I bought at the store only cost 2 cents after it was weighed if that is any indication as to how small it was!
What resulted from my gazpacho "experiment" was, in my opinion, a complete success. The different ingredients that were inspired by a few different recipes really added great flavors - the avocado which was something I'd never experienced in a gazpacho before was delicious and the chick peas which I added for the sake of protein were as good for texture as they were for flavor. This soup can be made a day in advance as it will intensify in flavor the longer the ingredients get to hang-out together. You can pair this gazpacho with some sandwiches, eat as is, or serve as a starter.
Macho Gazpacho
1 28 oz. can of whole fire roasted tomatoes 1 14 oz. can of chick peas, drained and rinsed with water 1 fresh vine-ripened tomato, cut into a small dice 1 red pepper, cut into a small dice 1 red onion, cut into a small dice 1/2 English cucumber, cut into a small dice 1 Avocado, cut into a small dice 3 cloves of garlic, minced Small handful of cilantro, chopped Small handful of basil, chopped Juice from 1/2 lemon 3 Cups of free range organic chicken stock 2 Tablespoons red wine vinegar 1/2 Teaspoon finely minced serrano pepper (feel free to add more than this if you like things hot) 1 1/2 Teaspoon ground cumin 1 Teaspoon sea salt, add to taste Freshly cracked black pepper 1 Tablespoon extra virgin olive oil
Since gazpacho conveniently doesn't need to be cooked you are essentially just adding all these ingredients together, stirring, chilling in the fridge, and then eating! So this is super simple to prepare!
1) Begin by setting aside a large bowl in which to mix this soup. I started with the messiest and more labor intensive things first, i.e. those things that required chopping. I opened the can of fire roasted tomatoes and you can either chop them on your cutting board or just use your (clean) hands to squish them into the bowl so that they are crushed. Add all of the liquid from the canned tomatoes and add it to the bowl as well. Next chop the fresh tomato and add that in the bowl. Drain and rinse the chickpeas and add them in the bowl. I learned that by rinsing the canned beans you remove about 40% or more of the sodium. Also, you remove that syrup in which they are preserved.
2) Go ahead and chop all of the next listed ingredients and as you could probably guess, add to the bowl. (I told you this was simple). The only ingredient that I want to comment on is the serrano pepper. Now, you're going to feel like a surgeon doing this but I highly recommend that you wear latex gloves if you happen to have a pair around. The reason being is that these peppers have natural oils that are difficult to wash off completely and if you accidentally rub your eyes etc. you aren't going to be a happy camper. I saw Nigella Lawson do this once and I adopted this method and found that it worked quite well. Slice the pepper length-wise and scrape out the seeds and the white fleshy parts which is where most of the heat is - then finely mince the pepper. I only added a 1/2 teaspoon because as I mentioned before, I'm a wimp. Feel free to add as much or as little pepper as you like. Also, taste to add more salt or pepper as needed.
3) When all the ingredients have been added, stir and place in the refrigerator for about a half hour so that the flavors have a chance to intensify. I like to take the gazpacho out a little bit before serving just to remove the chill.
One of the best things that I did upon graduating McGill back in 2001 was make plans to travel by myself around Europe instead of looking for a job. My travels took me to famous cities and memorable little towns. One of my favorite spots was a quaint little village in the Tuscan countryside called Certaldo. It wasn't listed in my Lonely Planet guide, but many travelers I'd met along the way insisted it was a place I should visit.
There was one meal that was so simple yet has stood out in my memory. The hostel where I was staying had a pizza night and had ordered several types of pizza. I made a concerted effort to try a rectangular slice of each flavor while also keeping in mind that there was also a dessert pizza of Nutella and powdered sugar to try. The potato and rosemary pizza was one that I'd never seen before nor have I encountered since my trip to Certaldo, and it was one of the best pizzas that I'd ever tried. It was so simple yet so flavorful and fragrant from the rosemary. It was light and perfect for a hot summer's eve.
Now let me digress for just one moment. My friend Cathy at A Blithe Palate invited me to partake in an event called "Cookbook Spotlight". She would send me a copy of Mitchell Davis' new cookbook, 'Kitchen Sense' , and I would choose a recipe and blog about it. I was delighted to be asked to participate, and you can imagine my surprise when I came to page 102 of Davis' book and found a recipe for potato and rosemary pizza, which Davis calls Potato Focaccia. I knew immediately that this was the recipe that I was going to try.
There are two dough recipes to choose from, one taking 1h 15min and the other 8h 30 min. If you don't feel like making dough, you can buy some fresh dough from your local pizza place. I wanted to make the dough because I think of yeast as being fickle and I was intimidated by it. I just followed the 1h 15min dough recipe very closely and to my surprise, there were no problems. I left the soft dough in an oiled bowl by my stove to rise and lo and behold it did just that! I was ecstatic!
A small quibble with the cookbook at this part of the pizza-making process: the section on pizza requires that you flip to a different page to learn how to roll out the dough, and determine the temperature to bake the pizza. I found that a little confusing.
Once you have the dough however, the rest is a cake-walk. Dealing with the toppings was a breeze since they require a few simple ingredients. When I took the pizza out of the oven it was golden brown around the edges and easily slid off the baking sheet onto my wooden cutting board so that I could slice it into rectangles. The pizza looked beautiful. So did the pizza live up to the revered memory I have from my trip to Italy?
Absolutely!
This is such a fantastic combination - the crust is light and crisp, the potatoes soft, and the rosemary fragrant. The coarse sea salt that I used added a nice surprising burst of flavor while the extra-virgin olive oil was a discrete but a noteworthy flavor on this pizza. While this pizza is a departure from the typical tomato and cheese-based variety it has strong flavors that are complimentary and it is extremely versatile. This pizza can be served as hors d'oeuvres, alongside a filet mignon, or as is with a simple salad of mixed greens.
I should also mention that this pizza recipe is consistent with my theme of simple meals - the dough is the only element that could require a little extra time to prepare (if you choose not to buy it), but it makes such a terrific crust that I highly recommend that you try it once. This is also a very inexpensive recipe that can easily be made for a large number of people.
Quick Pizza Dough from Kitchen Sense by Mitchell Davis
Ingredients:
4 Teaspoons (1 1/2 packets) active dry yeast or 3 teaspoons instant yeast
1 1/3 cups lukewarm water (110F) - I used very warm tap water
6 Tablespoons extra-virgin olive oil, plus extra for greasing the bowl
4 Cups all-purpose flour or a combination of 2 cups all-purpose flour and 2 cups bread flour
1 1/2 Teaspoons kosher salt - I used coarse sea salt because that's what I had on hand
To make by hand:
Place the yeast in the bottom of a large bowl and add the lukewarm water. Stir with a whisk or wooden spoon to dissolve and then add the 6 tablespoons of olive oil and 1 cup of flour - whisk until smooth. Add another cup of the flour and the salt and mix well. Add the rest of the flour and stir with the spoon to incorporate as much of the flour as you can - then transfer onto a clean surface - all of the dough, flakes of dough, and flour. Begin kneading the dough with both hands - folding the dough over and pressing it out - turn and fold again. Incorporate all of the flour into the dough. After about 10 minutes of kneading the dough should have a soft, smooth texture, and it won't be sticky. Shape the dough into a ball.
To make with an electric mixer:
Place the yeast in the bowl of the mixture fitted with the paddle attachment. Add the lukewarm water and stir with the paddle on low to dissolve the yeast. Add the 6 tablespoons of olive oil and 1 cup of flour and beat on medium-low speed for a minute or so until smooth. Switch to the dough hook. Add another cup of flour and the salt and mix well. Add the last 2 cups of flour and put the machine on low until the dough forms a mass around the hook. Let the machine knead the dough for 2 minutes. Turn the dough out onto a clean work surface and scrape out the bowl. Knead for a few minutes until the dough is smooth and elastic. Shape the bowl into a ball.
Place a teaspoon of olive oil in the bottom of a large, clean bowl. Place the ball of dough in the bowl and move it around to coat with the oil - this will prevent the dough from sticking and make it easy to remove from the bowl after it's risen. Cover the bowl with a clean kitchen towel and set in a warm place such as near a preheating oven, or in an oven with a pilot light. Leave the dough to rise - it should double in size after about 45min to 1h. Punch down the dough and divide in half or quarters depending on how large you want your pies.
This recipe will make 2 1/4 pounds of dough, enough for making two 14 inch pizzas or 4 10 inch individual ones.
Potato Focaccia from Kitchen Sense by Mitchell Davis
Ingredients:
1 Large Red Bliss or Yukon Gold potato (12 oz) - I was using half of the pizza dough and found that one large Yukon Gold was just barely enough to cover the pizza - just to be safe I'd suggest using 2 large potatoes
3 Tablespoons extra-virgin olive oil
1 1/2 Teaspoons minced fresh rosemary
Kosher salt and freshly ground black pepper - I used coarse sea salt here
Preparation:
Preheat the oven to 350F.
Bake the potato for about 35 to 40 minutes - it should give ever slightly when pressed, but still be firm.
Remove from the oven and allow it to cool. Then peel and slice it very thin. You can use a mandoline to get the super thin slices.
Meanwhile adjust the oven rack to the highest setting and preheat oven to 500F. Prepare the dough on your baking sheet or pizza pan - you can either roll it out with a rolling pin or use your hands to stretch out the dough - you want a thin evenly distributed crust. I used half of the dough to make this pizza as I was only cooking for two. Davis offered information on storing ready made dough - either in the fridge for up to 3 days or in the freezer for up to two months.
Arrange the potato slices in an attractive pattern on the crust - spoon or brush half of the olive oil evenly over the potato. Sprinkle with the rosemary, salt, and pepper. Bake for about 25 minutes until the potatoes and crust are nicely brown and crisp. Remove from the oven and brush or drizzle with the remaining olive oil. Enjoy!
Thoughts on the cookbook:
I appreciate Davis' philosophy about cooking: all one needs is a little common sense. I find that the way Davis writes and how he explains things are very easy to follow and encouraging. There are many recipes, like the pizza recipe, that offer different versions allowing one to explore and try out different flavors. Davis also includes practical advice on how to store things and prepare them in advance. I would love to see photos of his dishes as that is often what entices me to try a particular recipe in the first place. Looking through each page though, I am intrigued by many of the dishes I came across and I've ear-marked them for future reference. Next on my list to make: peach galette (peaches are in abundance at the local market), and charmoula sauce to accompany grilled fish.
As a little nibble before dinner or as a mid-day snack nuts provide a nutritious and satisfying treat. I wanted to spice up the usual nut mix (pun intended) by adding the exotic flavors of ginger, cumin, curry, and chili powder. This is a really simple way to add a twist on the regular ol' nuts in a bowl and they will fill your house with the aromas of freshly roasted nuts and spices. This takes just a little amount of effort but will be very impressive to those you decide to share these delectable treats with.
Spicy Nuts
1/2 Teaspoon ground cumin 1/2 Teaspoon chili powder 1/2 Teaspoon curry powder 1/4 Teaspoon Cayenne pepper 1/4 Teaspoon ground ginger 1/4 Teaspoon pepper 1 Tablespoon salt 2 Tablespoons butter 2 Cups raw mixed nuts (use whatever kind you like, Trader Joe's offers a bag of raw mixed fancy nuts that include hazlenuts, brazil nuts, cashews, almonds, pecans… I added some raw pistachios too)
1) Preheat oven to 325F.
2) Measure the dry spices, salt/pepper, and nuts into a medium sized bowl. Meanwhile, melt the butter in a small pan on the stove.
3) Add the melted butter to the bowl and stir the nuts and spices so that everything becomes evenly coated. The aromas will be fantastic!
4) Pour the nuts onto a baking sheet and spread them out so that they are all in one layer. Bake in the oven for 15 minutes - stir every 5 minutes so that they will roast evenly. Depending on your oven you may want to take them out even before 15 minutes - keep an eye on them after 10 minutes and when they start to look toasted they can be removed from the oven. Allow to cool and then enjoy!
Stay tuned for another great way to enjoy these spicy nuts…
I am very excited to share the first ever video segment on my blog. I hope to make this a regular feature on my site. As you'll notice when watching I'm a total newbie at the whole cooking on camera thing. (Most notably, I was so overly concerned with prepping my area that I completely forgot to get myself camera-ready!) My aim is really to help share tricks, techniques, tools, and recipes in way that will be useful to people. I am open to any comments or suggestions! When brainstorming about a yummy, easy recipe to prepare for my debut on camera I quickly came up with the idea of guacamole. It wouldn't require me to turn on a stove so that meant that we could easily stop and restart without interrupting the cooking process. Guacamole is always a welcome addition to any gathering. There is so much to love about this dip: the creaminess of the avocado, the zing from the lime juice, the freshness from the cilantro - all of this pairing so nicely with a salty, crispy tortilla chip. I hope that you'll enjoy this!
Guacamole
2 Ripe avocados 1 Lime 1/2 Clove garlic, minced 3 Tablespoons red onion, chopped 1 Pinch coarse sea salt 5 Grape tomatoes chopped or 1/2 tomato diced 1 Small handful chopped cilantro (if you're not a cilantro fan you can omit this) Jalepeno - optional
1) Mince the garlic - when finely minced sprinkle with the coarse sea salt and mince together with the knife using the side of the blade to help mush the mixture into a paste. Creating a paste will help to incorporate the garlic flavor without overwhelming anyone with a bite of sharp fresh garlic. (This is a great technique to use when making tzatziki too.) Add to a small/medium size bowl.
2) Chop the red onion and add to the bowl. When choosing avocados make sure they are ripe - they will give in to the pressure of your thumb when ready. Prepare the avocados by sliding your knife through the top of the fruit until you reach the center pit, then run your knife around the fruit so that it breaks open revealing two halves, one with the large round pit. To extract the pit whack your knife into the pit so that it sticks and then turn the knife to losen it - it should come right out. Just whack the knife against your cutting board if the pit remains stuck to your knife. Using a spoon, scoop out the flesh from the avocado and give it a quick chop before adding to the bowl.
3) Slice the lime and squeeze the juice from the entire lime into the bowl - the acidity from the limes will help prevent the avocado from turning brown. It also adds fantastic flavor. I like to use a fork to help extract the juice from limes - twisting it in the lime as I'm squeezing is very effective I find. (The limes that I used on the video clip had no seeds but if there are seeds in your limes you may want to squeeze the juice into a bowl to make it easier to remove the seeds.)
4) Now, here's the fun part: with a fork "mush" the avocado while also mixing in the garlic, onion, and lime juice. You can make this guacamole as chunky or mushy as you please!
5) Chop the cilantro and tomatoes and add those in - stir to combine. If you want to add some heat to your guacamole you can add some finely minced jalepeno at this point. Be really careful when dealing with the pepper though because the oils from the pepper are what irritate your eyes and cause them to sting! Also, be sure to remove the seeds and ribs of the pepper as that is where a lot of the heat comes from - the rib is that white part that holds the seeds to the flesh on the inside of the pepper. I've seen some people use rubber gloves when dealing with hot peppers - you can use whatever method you feel most comfortable with! Just make sure to wash your hands really well afterwards.
There is now a new feature located at the bottom of each post that will allow you to get a printer-friendly version. I hope that you'll find this useful! (Thanks for helping me with this Kareem, you're the best!)
Although it isn't officially summer according to the calendar, the weather has gotten significantly warmer and I'm seeing all the signs at my grocery store and local market that summer is in fact here. Today I bought a big round emerald striped watermelon for a mere $3.98. They were in a large bin out there for the taking. So I took one, of course.
I was looking forward to enjoying the chin-dripping juicy goodness that I love about watermelons and then remembered a recipe my Mom had sent to me at the end of last summer that she'd come across in the Boston Globe. It was a recipe by Paula Deen for a savory watermelon and mint salad. Now I've seen Paula Deen on TV and I never thought I'd ever cook one of her recipes because each seems to contain a can of condensed milk, at least one stick of butter, and well, you get the idea. But this recipe sounded fresh, light, and summery so I was happy to add this newspaper clipping to my collection of recipes. Until now though I haven't had any watermelon in my possession to try out this simple salad. Since it fits with my low maintenance and simple food philosophy I was anxious to see if the flavors would work together successfully. Also, I loved the idea of using watermelon in a savory dish - how refreshingly different.
So how did the salad turn out? Well for starters since it was just Kareem and myself who were going to be enjoying this salad it didn't make sense to prepare the recipe to exact specifications. The recipe calls for an entire watermelon so while I imagine this would be a great thing to bring to a summer potluck or BBQ - it's not ideal as a starter for two. Also, I wanted to preserve some watermelon for snacking (obviously).
I used the same ingredients that Paula outlines in her recipe and I prepared a smaller portion of the dressing. I assembled individual salads and drizzled with the dressing. I switched out the mint for basil since the basil that I have growing on my balcony was looking a bit fresher than the mint. I found the flavors worked very well together and this is a perfect light starter for any summer menu.
Here's the recipe by Paula Deen taken from the Boston Globe (I add my version below):
Watermelon Salad with Mint Leaves
1 watermelon (I'd recommend getting the seedless kind)
1 Vidalia or other sweet onion (I used red onion)
1/4 C red wine vinegar
1/2 C extra virgin olive oil
2 Tablespoons chopped fresh mint and some whole leaves for garnish
4 ounces feta cheese, crumbled
Salt and pepper
1) Cut watermelon into bite sized pieces - discard seeds (or go with a seedless watermelon) and set aside. Peel and slice the onion into rings.
2) In a small bowl combine the vinegar, salt, pepper - whisking until the salt is dissolved. Quantities of salt weren't provided in the recipe - I used less than a 1/4 teaspoon - just a pinch but just taste and season it to your liking. Slowly whisk in the olive oil then add the chopped mint.
3) In a large bowl combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish the salad with mint sprigs.
Yield: 6 servings
My version:
Watermelon - factor 2 slices of watermelon per person, slice them 1/2 inch thick and cut them into either squares or triangles for the presentation - the length of each side should be approximately 3-4 inches (this is how I made mine but of course you can take liberties here as to how you want to prepare yours)
A few thin slices of red onion
2 Tablespoons extra virgin olive oil
1 Tablespoon red wine vinegar
Salt/Pepper to taste (just a pinch of each will do)
Fresh basil leaves or mint - either one will work really well, since my basil was looking a lot more vibrant I went with basil and it offered a refreshing note to the sweet watermelon and zingy dressing
1/8 - 1/4 cup crumbled feta - as you can see in the photo I just added some crumbled feta in between the layers of watermelon - I'm not sure exactly what precise amount I used so just use your judgement
1) Mix the dressing in a small bowl - whisking together the olive oil, red wine vinegar, salt and pepper. Set aside.
2) Prepare the watermelon slices, the red onion slices, crumbled feta.
3) Assemble the salad by first laying out a slice of watermelon on the plate, add crumbled feta on top, arrange a few thin pieces of the red onion, and then a basil leaf. Follow by adding the other slice of watermelon on top of that and repeat the same arrangement: crumbled feta, a few slices of red onion and then a basil leaf. Taking a spoon drizzle some of the dressing over and around the watermelon tower - I cracked some black pepper to finish as it was a nice stark contrast to see the little flecks of black against the soft pink hues of the watermelon salad. As far as the dressing is concerned I found that less is more so just add a spoonful or two as you drizzle each plate.
The amount of dressing I made would have been enough for 4 salads. This dressing is light and simple and I was thinking it would also work lovely in the tuna and cannellini bean salad I wrote about in my last post.
I'm already starting to feel that summer laziness kicking in. It's that feeling of just wanting to lie on the couch after a long day of work - still hot and sticky from the journey home. I find that I don't have a very big appetite on hot summer days and I definitely don't want to be around the heat of a stove. This is exactly the time of year I turn to some of my favorite light yet satisfying meals that require no cooking - just simple assembly. You'll also appreciate that some of these ingredients are easy to keep on hand. I make several variations of this salad but the main ingredients include: canned cannellini beans, canned tongol tuna packed in water, feta, cucumber, grape tomatoes, red onion, and herbs such as basil or thyme and the dressing is a light and simple lemon vinaigrette. You can serve this salad with a crusty hunk of bread and a glass of chilled white wine. It's the perfect finish to a hot day. These are also great served atop crostini as appetizers.
Summer Salad of Tuna and Cannellini Beans
For the salad:
1 15oz. can cannellini beans
1 6.5oz. can of tongol tuna packed in water
1/4 chopped cucumber (I like to use English cucumbers, also known as Hot house cucumbers or seedless cucumbers)
1/2 cup grape tomatoes (I cut the large ones in half)
1/4 cup crumbled feta (if you prefer you could also use either goat cheese or fresh mozzarella)
1/4 cup finely chopped red onion
Fresh basil leaves or thyme leaves - whatever herbs you have on hand
For the dressing:
1 1/2 Tablespoon olive oil
2 Tablespoons lemon juice (about 1-2 lemons)
Sea salt (I love the coarse sea salt) and freshly cracked pepper to taste - since feta tends to be salty it's a good idea to start with just a little salt and then taste it to adjust the flavor.
1) Drain and rinse the beans to remove the syrup in which they are canned and add to a medium-sized bowl. Drain the liquid from the canned tuna and add to the bowl - flake with a fork to break it up. Chop the cucumber, grape tomatoes, red onion and also add to the bowl. Finally crumble in the cheese.
2) You can either make the dressing in a separate small bowl or you can simply add the ingredients into the salad. The main thing to keep in mind isto combine it all together very gently so as not to break-apart the beans or other ingredients.
Note: The measurements for ingredients in this salad are simply a guideline - change quantities to match your tastes and add other ingredients that you think would be tasty.
Another note: You can replace the lemon juice for 1 tablespoon of balsamic vinegar in the dressing for an entirely different blend of flavors. I love them both!
You're getting a three-for-one post here as each element of this dinner is blog worthy in my opinion. One of my staple meals is this simple salmon with lentils dish which I like to serve with the tzatziki sauce that I recently posted about. Alongside I prepared my spinach salad with everyday honey balsamic dressing .
One of my all-time favorite meals is a simple one of bircher muesli accompanied by some hearty bread and delicious cheeses. This is what I would enjoy as a light supper on summer evenings with my Grossmami in Switzerland. Now, you might be wondering what this 
Tzatziki combines the refreshing ingredients of silky yogurt, crisp cucumber, and lively dill (I've noticed some recipes call for mint instead of dill too). I love this dip served simply with some toasted pita but another great way to enjoy tzatziki is as a condiment alongside salmon or with falafels. It's a breeze to whip up and gets even better the day after you make it as the flavors will intensify as they marinate together. 
I had gone for a long walk yesterday when the idea for gazpacho soup popped into my head. The cool soup with refreshing flavors of cucumber, tomato, peppers, and herbs would be the perfect way to cool off after a long busy day of work. 
One of the best things that I did upon graduating McGill back in 2001 was make plans to travel by myself around Europe instead of looking for a job. My travels took me to famous cities and memorable little towns. One of my favorite spots was a quaint little village in the Tuscan countryside called Certaldo. It wasn't listed in my Lonely Planet guide, but many travelers I'd met along the way insisted it was a place I should visit. 
As a little nibble before dinner or as a mid-day snack nuts provide a nutritious and satisfying treat. I wanted to spice up the usual nut mix (pun intended) by adding the exotic flavors of ginger, cumin, curry, and chili powder. This is a really simple way to add a twist on the regular ol' nuts in a bowl and they will fill your house with the aromas of freshly roasted nuts and spices. This takes just a little amount of effort but will be very impressive to those you decide to share these delectable treats with.
I am very excited to share the first ever video segment on my blog. I hope to make this a regular feature on my site. As you'll notice when watching I'm a total newbie at the whole cooking on camera thing. (Most notably, I was so overly concerned with prepping my area that I completely forgot to get myself camera-ready!) My aim is really to help share tricks, techniques, tools, and recipes in way that will be useful to people. I am open to any comments or suggestions! When brainstorming about a yummy, easy recipe to prepare for my debut on camera I quickly came up with the idea of guacamole. It wouldn't require me to turn on a stove so that meant that we could easily stop and restart without interrupting the cooking process. Guacamole is always a welcome addition to any gathering. There is so much to love about this dip: the creaminess of the avocado, the zing from the lime juice, the freshness from the cilantro - all of this pairing so nicely with a salty, crispy tortilla chip. I hope that you'll enjoy this!
(Thanks for helping me with this Kareem, you're the best!)
Although it isn't officially summer according to the calendar, the weather has gotten significantly warmer and I'm seeing all the signs at my grocery store and local market that summer is in fact here. Today I bought a big round emerald striped watermelon for a mere $3.98. They were in a large bin out there for the taking. So I took one, of course.
I'm already starting to feel that summer laziness kicking in. It's that feeling of just wanting to lie on the couch after a long day of work - still hot and sticky from the journey home. I find that I don't have a very big appetite on hot summer days and I definitely don't want to be around the heat of a stove. This is exactly the time of year I turn to some of my favorite light yet satisfying meals that require no cooking - just simple assembly. You'll also appreciate that some of these ingredients are easy to keep on hand. I make several variations of this salad but the main ingredients include: