Tuesday, July 26, 2016

New Potato Salad with White Beans and Herbs

This is another simple salad where the whole is greater than the sum of the parts. It disappeared very quickly at the table. I used a mix of parsley and basil for the herbs, which worked well, but you could also try dill, mint, or oregano.

1 pint new potatoes (ideally small ones)
2-3 Tbsp white wine vinegar
1-2 Tbsp good quality olive oil
1 1/2 cups cooked cannellini (or one can)
1/4 - 1/2 cup chopped fresh herbs
Salt and pepper to taste

Cut the potatoes into bite sized pieces if needed (leave the skin on). Boil then in a pot of salted water until tender but not too soft. Drain.

Combine the vinegar and olive oil and carefully dress the potatoes, ensuring they are all well coated but not mashing them. Refrigerate until cool.

Combine the cooled potatoes with the beans and herbs and toss gently to mix. Season with salt and pepper to taste. Refrigerate until ready to serve.

Serves about 4.

Chickpea Feta Salad with Dill

I got some great aged feta from Upinngil Farm that I used in this salad. Regular feta would work well, too, but I liked that the aged feta was firm enough to dice and had a slightly milder flavor. This salad is simple but hearty, satisfying, and delicious. It can form the basis for a good hot weather dinner when paired with one or more additional salads or alongside some bread, salami, and olives.

3 cups cooked chickpeas
4-6 ounces feta cheese, crumbled or cut into small dice
1 Tbsp chopped fresh dill, or more to taste
2-3 tsp lemon juice
1-2 Tbsp good quality olive oil
Salt and pepper to taste

Combine all ingredients in a bowl and mix well. Chill until ready to serve.

Serves 4-6.

Friday, July 8, 2016

Garlicky Chard with Eggs and Bacon

I had this giant batch of rainbow chard in my fridge than had been sitting there for multiple weeks begging to be used. This was delicious. You can use the stems or not, your choice. Feel free to swap in cooked sausage for the bacon (chorizo would be especially excellent). Do top with hot sauce if you can stand a bit of heat - it really makes the dish.

Canola oil, butter, or bacon fat for the pan
1/2 - 1 cup finely chopped scapes (or several garlic cloves)
1 large bunch chard (1 - 1 1/2 lbs) leaves, coarsely chopped or torn
1 Tbsp cider vinegar, or more to taste
Salt and pepper to taste
1 cup chopped cooked bacon
8 eggs
Hot sauce for topping

If you cook the bacon specifically for this dish, save a bit of the fat in the pan to saute with. Otherwise use a bit of oil or butter.

Saute the scapes in a large skillet or braising pan over medium high heat for 2-3 minutes. Add the chard and saute until wilted. Add the vinegar and continue to saute the chard until tender. Stir in salt and pepper to taste, then add the bacon.

Make wells in the chard for the eggs. Add a bit more oil, butter or fat to each well to help keep the egg from sticking. Crack an egg into each well. With the heat on medium, cover the pan and cook until the egg white are cooked through, about 5 minutes. Remove from heat.

Serve hot, scooping out an egg or two with plenty of chard for each diner. Add hot sauce at the table if you like heat.

Serves about 4.