5 Recipes for Delicious Spring Eating

Spring is here! And while some days it's not easy to tell if it's Spring, Summer, or Fall by the range in weather, the calendar reassures us that Spring has, indeed, arrived.

 

As the daylight lingers longer and the temperatures become warmer, before morphing into all-out hot Summer, I enjoy the segue from the heartier foods of the colder months into lighter, fresher fare.   From pastas, to soups, to desserts, and more, Spring eating is a delight.

 

And to get you going along these lines, I’ve rounded up five of my favorite dishes that are perfect for Spring. 

Pasta Primavera

Spring Popsicles - Coconut x Lime x Rose x Raspberry

Shaved Vegetable Salad

Chilled Red Pepper Soup

Prosciutto-Wrapped Asparagus

 

I hope you enjoy this ready-made Spring menu and all of the Happy Eating it’s sure to bring! xx

 

{Green Goodness}: Kale and Apple Salad with Lemon Vinaigrette

Now that September is here, there is an obvious (if not annoying) pull by merchandisers, social media--everyone, it seems--to forget about the remaining weeks of Summer. And being one who is resistant, if not defiant, to give into the pumpkin spice spell before its time, I'm continuing my summer-ing ways until the very end. But that doesn't mean I won't give a slight nod to my favorite season in time for its arrival.

Here enters a fresh, good-to-you, good-for-you, kale salad that keeps on the light side of things (summer vibes, indeed), while showcasing crisp, green apples that point the way to the autumn eats just around the corner.  Crowned (or garnished) with freshly grated pecorino romano shavings and dressed with a punchy lemon vinaigrette, this salad is a veritable ode to the best of both seasons.

I whipped it up in sheer minutes last night and it seemed to be all gone in just as many minutes following.  It seemed to be, but not quite :), however there were no leftovers to relish today, so I'll absolutely be doing a "make, eat, repeat" until I can't anymore.  I think you'll feel the same once you make it--and who can blame us?

So go ahead and live out your remaining Summer days with a wink at Fall that makes for...

Happy Eating!

Kale and Apple Salad with Lemon Vinaigrette

Ingredients:
Fresh kale greens
1 Granny Smith apple (or apple of choice), sliced
1/3 cup of freshly grated pecorino romano (plus more for extra garnish)
1 large lemon
1/2 cup extra virgin olive oil
1 teaspoon dijon mustard
1 teaspoon honey
Kosher salt 
Freshly ground black pepper

Method:
Place greens in a large bowl, layer in apple slices and dress with vinaigrette (recipe to follow) and toss together to combine.  Sprinkle in cheese and toss again.  Serve on individual platings and finish with a final garnish of cheese.  Enjoy!

Lemon Vinaigrette
Add the juice of the lemon, dijon, honey, and salt and pepper to taste in a small bowl and whisk together.  In a slow stream, whisk in the olive oil until fully combined.  Enjoy. (Cook's Note: Vinaigrette can be made ahead and stored in the refrigerator in an airtight container for up to a week.)


  
 

{Taste of Paris}: Warm Goat Cheese Salad

Recently back from my winter getaway, the memories are still quite vibrant.  So much so, it feels like I can reach out and touch them.  And my travels are as much a food diary, as they are cultural and recreational indulgences.

It's no secret that Paris is one of my most favorite places (if not the) in the world.  And spending time there again this month only cemented this sentiment further.  It was the last leg of an amazing mini European tour of sorts, beginning in Rome, followed by Florence, and finally culminating in the City of Lights.  The holiday spirit was still very much alive in each city making for an extra special bonus aura.

My last full day in Paris found me in the well-regarded Saint-Germain-des-Pres of the 6th arrondissement (how Paris classifies its neighborhoods).  Emerging from the Metro, I walked the short block to settle in at the famous Cafe de Flore for some lunch vittles.  Sips of warm cappuccino, friendly banter, a few obligatory photo opps, and a scrumptious warm goat cheese salad later, I was satiated and ready to take on a quick stroll along the cobblestone streets.

The salad was a simple, yet elegant, bite that makes for French food at its best.  Almost immediately upon my return home, I took to my kitchen to recreate it with my own twist.

I was introduced to warm goat cheese salad many years ago by Ina Garten, and it instantly became a favorite of mine. I've even served it at dinner parties to wow friends and guests.  That preparation is slightly different, so perhaps I'll share it in a future post.  Either way, this salad will forever remain a staple in my cooking and entertaining repertoires--and a cherished taste of Paris.

Happy Eating!

Warm Goat Cheese Salad
Ingredients:
4 oz. herbed goat cheese
4-6 slices of sourdough bread
Mixed salad greens
Cherry tomatoes, halved
Vinaigrette
Kosher salt
Extra virgin olive oil
Freshly ground black pepper
Honey, for drizzling
Fresh thyme, for garnish

Method:
Preheat the oven to 450 degrees F.

Slice the goat cheese log into individual rounds.  Place the bread on a baking sheet and season lightly with a drizzle of olive oil and sprinkle of salt. Place a slice of goat cheese on each piece of bread and bake for 8-10 minutes, until the cheese is warm, soft and gooey to the touch.

To serve, toss the salad greens with some of the vinaigrette to moisten.  Divide the greens among lunch plates and place the goat cheese toasts on each.  Finish with freshly ground black pepper, a drizzle of honey, and sprig of thyme.  Enjoy!

Adapted from Ina Garten
   

Roasted Red Peppers and Cherry Tomatoes with Goat Cheese

Tomato season is finally here--and if that excites you as much as it does me, then you'll be happy to add a simple, but superbly fresh and delicious recipe to your Summer eats rotation.  Vibrant, roasted red peppers provide the perfect canvas for ripe cherry tomatoes, sweet basil, tangy goat cheese and other savory flavorings.

The tastes of Summer are on full display in this simple, yet scrumptious, salad.

Happy Eating!

Roasted Red Peppers and Cherry Tomatoes with Goat Cheese

(Recipe adapted from Bon Appetit)

 

Ingredients:

• 4 red bell peppers, halved, seeds and ribs removed
• 6 oil-packed anchovy fillets, finely chopped
• 4 garlic cloves, thinly sliced
• 1 cup basil leaves, divided
• Kosher salt, freshly ground pepper
• 2 tablespoons plus ⅓ cup olive oil
• 1 pint cherry tomatoes, halved

Method:

• Preheat oven to 375°. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.

• Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper. 

• Arrange bell peppers on a platter. Top with tomatoes, goat cheese, and more basil, then drizzle with basil oil and season with sea salt and black pepper.
   
   

 

Grilled Caesar Salad with Homemade Caesar Dressing

This past weekend marked the unofficial start of the Summer season.  There were festivals, concerts and BBQs galore to soak in the beautiful weather and holiday weekend good vibes--and that means food (specifically what to eat) was never too far behind.

A family BBQ was on my agenda for Memorial Day and I contemplated what to contribute to the menu.  I briefly considered doing a dessert, but then decided to go in a different (but equally delicious) direction with a classic Summer staple: salad.  But not just any salad.  If it was going to be a salad that could hold its own among burgers and franks and sides and, yes, dessert, it had to be one that I was sure could deliver.   So I decided to dust off my my recipe for Grilled Caesar Salad with homemade Caesar dressing.  I fell in love with this salad years ago, and it was a hit at last year's Spring Pop-Up Cooking School, so it had already passed the taste test many times over.

There's nothing quite like making your food from scratch. The homemade effect is hard to beat and that couldn't be truer when it comes to homemade salad dressings.  Caesar dressing is especially wonderful with a bold, deeply savory and scrumptious flavor that can single-handedly elevate your classic Caesar Salad to other-worldliness-and when coupled with grilled, slightly charred greens, you'll never see this salad the same again.

Here's to a beautiful Summer filled with lots of Happy Eating!

Grilled Caesar Salad with Homemade Caesar Dressing

Ingredients:
2-3 tablespoons fresh lemon juice
1 garlic clove, peeled and finely minced
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
Few dashes of Tabasco (optional)
3 tablespoons grated Parmesan, plus extra for sprinkling
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk
1/2 cup extra virgin olive oil, plus extra for drizzling
Romaine hearts

Method:
Add the lemon juice, garlic, mustard, anchovy paste, Worcestshire, hot sauce (if using), egg yolk, salt, and pepper to a blender to combine.  With the blender on low, slowly drizzle in the olive oil to incorporate until dressing is thickened.  Remove dressing from blender and whisk in 3 tablespoons of Parmesan.  Set aside.

Heat a grill pan over medium-high heat.  Take romaine hearts and lightly drizzle with olive oil.  Grill, face-side down, for up to two minutes, or just until greens start to slightly wilt and char.

Greens can be served whole or chopped.  Add dressing and garnish with a sprinkling of fresh Parmesan.  Enjoy!     

Green Bean Salad with Mustard Seeds and Tarragon

Vibrant green veggies (green beans, snow peas and green peas to be exact), fragrant fresh tarragon, lemon zest, coriander and mustard seed-infused olive oil, red chiles, garlic, red onion and baby lettuce.  Therein lies the magic to a fresh, bright, scrumptious--and perfect for Spring--salad.

I fell in love with the gorgeous colors that makes this salad a stunner, as much as I did with the robust flavors.  Eating in season never tasted (or looked) so good.  So welcome this dish into your Spring eating arsenal.

Happy Eating!

Green Bean Salad with Mustard Seeds and Tarragon
Recipe courtesy of Refinery29

Summer Corn Salad

Each season brings its bounty of good eats, and Summer is filled with more than its share of my favorites.  From stone fruits, to cool treats, to luscious tomatoes, sweet corn and more, there's just so much to relish.  And speaking of sweet corn, I finally slowed down long enough to make proper use of the fresh ears that had been hanging out in my refrigerator for the last week or so.  

Since I believe in letting stellar ingredients speak for themselves, I took a minimalist approach in bringing together an easy, yet vibrant, corn salad, complemented with juicy tomatoes, roasted okra, and fresh basil leaves for garnish.  Corn, tomatoes, okra and basil.  Sounds like a garden party in a bowl, no?  And, it tastes even better!  

So if you're like me and looking for a delicious way to get your Summer corn fix, then this salad is one you'll want to make, likely again and again.  Make it your own and use as much of the ingredients as you like--then enjoy! 

Happy Eating!

Summer Corn Salad

printable recipe

Ingredients:
Fresh ears of corn
Fresh okra
Plum tomatoes, chopped
Kosher salt
Freshly ground black pepper
Butter
Fresh basil 
Olive oil
Sherry Vinegar (optional, for finishing)

Method:
Preheat oven to 425 F.

Place okra on a baking sheet pan, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.  Roast okra for 20-25 minutes in preheated oven.  Remove and set aside.

While okra is roasting, prepare the corn by removing the husks and silk, and then by carving off the kernels. (Cook's Tip: cut off one end of the corn ear to stabilize it and then stand it upright over a large kitchen towel or bowl to capture the kernels as you carve down the ear.)

In a large skillet, melt butter over a medium heat, toss in corn and saute until corn is softened slightly (about 8-10 minutes).  Season with salt and pepper to taste.

Add corn and okra to a serving bowl and toss to combine.  Add in tomatoes and garnish with fresh basil leaves.  Finish with additional seasoning to taste and a drizzle of sherry vinegar, if using.  Serve and enjoy!

Salad Nicoise

With Summer nipping at our heels, my mind and palate are already there--and anticipating the lighter, fresher fare that it offers.  So it didn't take much convincing for me to get a head start in my kitchen recently with one of my favorites, Salad Nicoise.  

I was inspired to put a slight spin on this french classic for a simple, one-pan dish that lacks nothing in taste or wow-appeal from the original.  Now it's your turn to bring this sure-to-be-favorite into your kitchen and enjoy...

Happy Eating!

Salad Nicoise
(Serves 1)
Ingredients:

Tuna steak
Grape tomatoes, halved
Fresh green beans
Olives
Anchovies
Egg
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Vinaigrette (recipe follows)
Fresh herbs, for garnish (optional)

Method:
Preheat oven to 400 degrees F.

Parboil beans in a pot of boiling water for 1-2 minutes, and remove. Place tomatoes, beans, olives, and anchovies in a oven-safe pan, drizzle with olive oil, and season with salt and pepper. Crack an egg into a ramekin, slightly drizzle with olive oil, season with salt and pepper, and place the ramekin in the pan.
 

Drizzle tuna with olive oil, and season liberally with salt and pepper, then place the tuna on top of vegetables. Place the pan in the heated oven and cook for about 15 minutes, until tuna is slightly rare and the egg whites are set.
 

Remove pan from oven and drizzle salad with vinaigrette. Garnish with a sprinkling of fresh herbs, serve, and enjoy!

Vinaigrette

Ingredients:

3 tablespoons red wine vinegar
1/2 teaspoon dijon mustard
1/2 teaspoon honey
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil

Method: 
Add the vinegar, mustard, honey, salt, and pepper to a bowl, and whisk to combine.

Slowly drizzle in the olive oil while whisking to incorporate and until dressing is thickened.

 

  

Shaved Vegetable Salad

Spring on a Plate: Shaved Vegetable Salad

With Spring finally making its arrival, one of things I relish most is the lighter touch I can give to dishes.   With this inspiration in mind, and with the kinder weather in tow, I plan to ramp up my visits to local farmers markets to enjoy more of the fresh, vibrant produce that’s perfect for spring eating.

I got a slight head start recently with this simple, yet elegant and delicious, Shaved Vegetable Salad.  Driven by the vegetables’ vibrant colors, I love bringing this dish together, in a matter of minutes, and enjoying it as an appetizer or light lunch course.  Oozing with the vibrancy of this season, it is nothing short of Spring on a plate.

Happy Eating!

Shaved Vegetable Salad with Classic Vinaigrette

Ingredients:

Zucchini

Yellow Squash

Asparagus

Brussels Sprouts

3 tablespoons red wine vinegar

½ cup extra virgin olive oil

½ teaspoon Dijon mustard

Generous pinch of sugar

Salt and pepper, to taste

Sprinkling of fresh herbs (optional)

Method:

For Salad: Using a vegetable peeler, shave raw zucchini, squash, asparagus and brussels sprouts. Stack the zucchini and squash shavings and roll into small circles.  Stand the circles up on the serving dish and adorn with the asparagus and brussels sprout shavings.  Drizzle with the vinaigrette (recipe follows) and garnish with a sprinkling of fresh herbs. 

For Vinaigrette: Combine the vinegar, mustard, sugar, salt and pepper and whisk to combine.  Slowly drizzle the olive oil into the vinegar mixture and continue whisking until the dressing thickens.  Store refrigerated in an airtight container.

Spinach, Pear and Pomegranate Salad

Spinach, Pear and Pomegranate Salad

Over the holidays I was on the hunt for the perfect green salad to bring to the table.  Then I recalled one of my recent Pinterest additions that fit the bill perfectly.  It was a hearty, yet elegant, spinach salad that combined sweet pears, a slight tang (and gorgeous color accent) from pomegranate seeds, blue cheese and walnuts, for one spectacular dish.  

I knew it was the salad that I wanted to prepare and share with family and friends, as well as one that I happily carried over into my permanent salad repertoire.  With a few slight tweaks--I substituted the blue cheese for the goat cheese that I had on hand and made a sherry vinaigrette to dress the dish--it has become a new (and likely perennial) favorite.  

Hearty enough for a satisfying bite during the cold weather, scrumptious enough to merit regular menu appearances--and chocked full of nutrients!--you'll love bringing this dish to your table.

Happy Eating!

Spinach, Pear and Pomegranate Salad -- recipe courtesy of Williams-Sonoma

Sherry Vinaigrette
Ingredients:
1/4 cup sherry vinegar
1 teaspoon dijon mustard
1 small shallot, finely diced
1/2 teaspoon honey
1/2 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

Method:
Whisk together the vinegar, mustard, shallot, honey, and salt and pepper to taste.  Slowly drizzle and whisk in the olive oil.  Drizzle desired amount over salad and toss to coat.  
  

Panzanella Salad

Summer is on the wind-down, but I'm determined to relish the fresh and vibrant tastes it offers until the very end.  Scrumptious, juicy tomatoes, currently in season, play a star role in everything from soups to sauces to salads and makes Summer especially delicious.

Combined with perfectly toasted, golden homemade croutons (what could be better?) and a host of fresh vegetables, herbs and other special touches, a beautiful and classic Italian tomato bread salad, known as Panzanella, is born.

Panzanella is a cinch to make and transports well, making it an ideal dish for al fresco dining, picnics, beach outings and more.  Or, in my case, right in the comfort of my home kitchen.  And it's one more reminder of how delicious Summer can truly be.

Happy Eating!

Panzanella Salad

Ingredients:
Small Ciabatta or other loaf bread, cut into 1-inch cubes
1 hothouse cucumber, sliced
2 tomatoes, chopped
1 bell pepper, chopped
Fresh mint, shredded or torn
Fresh basil, shredded or torn
Red onion, sliced
3 tablespoons olive oil
Salt
Freshly ground black pepper
Capers, drained
Champagne Vinaigrette

Method:
Heat olive oil in large skillet over medium-high heat.  Toss in bread cubes and sprinkle with salt and pepper.  Saute bread until golden and crispy in texture.  

In a large bowl, combine croutons, vegetables, herbs, onion and vinaigrette to taste.  Toss to mix thoroughly.  Serve and enjoy!
Recipe adapted from Ina Garten

   

Link Love: A Southern Living Summer

While visiting my mom for Mother's Day weekend, I indulged in my usual habit of leafing through her decor and lifestyle magazines.  At some point along the way, I landed on a Southern Living issue that seemed to transport me right into the middle of Summer -- a scrumptious, mouth-watering, refreshing Summer to be exact.  

It's true that we eat with our eyes first. (At least that's true for me.)  And page after page presented recipes that spawned an inner excitement followed by the exclamation, "Oooh, I'm going to make that!"  It's the raw inspiration that keeps me excited about the joys of cooking and eating.

To make sure I could follow through on my new found excitement, I asked my mom if I could "borrow" her magazine and bring it home with me. :)  She graciously obliged and as the days of Summer unfold, I look forward to making many of the vibrant dishes that will make this one of the tastiest seasons yet.

While I have my mom's August 2012 hard copy edition on hand, I wanted to share the love with these links to some of my favorite recipes from that issue via SouthernLiving.com.

Here's to a Summer of Happy Eating...Southern Living Style!

Sip:
Iced Hibiscus Sweet Tea 

Nibble:
Chipotle Shrimp Cocktail 

Grilled Watermelon with Blue Cheese and Prosciutto 

Salad:
Three Sisters Salad

Main Dish:
Chicken Enchiladas 

Beef-and-Watermelon Stir-Fry

Sweets:
Icebox Butter Cookies

Mexican Chocolate Ice-cream Pie

Photo Credit

{Quick & Easy}: Soup and Salad

If you're like me, you encounter times when you want to cook, but you're short on time or energy or both.  When that happens, my mind usually goes into overdrive and begins thinking of what quick, but nonetheless delicious, dish I can muster to satisfy my desire for a home-cooked bite, without a lot of fuss.  

Almost without question, soup and salad (served together or as individual meals) always meet the challenge.  And I'm excited to share two recipes that offer the best in these easy, quick and delectable eats.  You can enjoy them for lunch, dinner, on their own (as I did), or combined to form a two-course "combo" meal. :)

So here's to home-cooking, even when it seems like a tall order, ...and always to Happy Eating!

Seared Tuna Salad
This salad delivers oodles of delicious flavor--and wow appeal--and comes together in a matter of minutes. 
 

Seared Tuna Salad

Ingredients:
Tuna steak, preferably sushi grade
Coarse salt
Freshly cracked pepper
Olive oil
Mixed salad greens 
Vinaigrette

Method:
Pre-heat non-stick skillet over high heat.  Lightly drizzle olive oil over tuna and massage onto one side.  Season liberally with salt and pepper and place tuna seasoned side down in hot skillet.  Sear for two minutes and flip and sear for another minute on the other side. (Cook's Note: While tuna is searing on the first side, season the second side with the olive oil, salt and pepper before flipping.)  Remove tuna from skillet and allow to rest for at least five minutes or so.  Slice and serve over salad greens dressed with the vinaigrette.  Enjoy!

Spanish Pea Soup with Crispy Ham
This soup recipe heralds from Ina Garten and couldn't be easier to pull together for a satisfying and tasty slightly sweet soup paired with the salty bite of the ham.

Spanish Pea Soup with Crispy Ham

Ingredients:

Good olive oil
1/2 cup chopped shallots (2 large shallots)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock, preferably homemade
2 pounds frozen peas
Kosher salt and freshly ground black pepper
6 thin slices Spanish Serrano ham or Italian prosciutto

Method:

In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. (I allow it to retain some texture, so it's not totally smooth.) Alternatively, use a blender to puree the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, you may want to add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.

Meanwhile, preheat the oven to 425 degrees. Place the ham in a single layer on a sheet pan and roast for 5 to 8 minutes, until crisp.

Reheat the soup and serve in shallow bowls with a slice of crispy ham on top. Drizzle with a little olive oil and serve hot.  Enjoy!

   

Grilled Steak Salad

Although the Summer is winding down, there's still a place for lighter--yet hearty--fare like delicious salads.  My grilled steak salad abundantly showcases the season's bounty of juicy, flavor-drenched tomatoes and peppers, along with the freshness of crisp romaine and hothouse cucumbers, topped with perfectly grilled skirt steak, garnished with blue cheese crumbles and dressed with a classic vinaigrette.

Now that's a salad!  One that's as easy to pull together as grabbing the fresh produce from your fridge, grilling your steak and combining the ingredients into a scrumptious dish that can hold its own as a light and satisfying entree.

So while Summer may be on its way out, delicious and healthy eating is always on the menu.

Happy Eating!




Grilled Steak Salad

Ingredients:
Romaine lettuce
Fresh tomatoes
Red bell peppers 
English cucumber
Fresh jalapeno pepper slices (optional)
Blue cheese crumbles
Grilled skirt steak
Vinaigrette or dressing of choice

Arrange the produce on a large plate or platter, top with the steak, and garnish with the cheese crumbles.  Finally, lightly dress with the vinaigrette (or dressing of choice) and enjoy!

Summer On a Plate: Delicious Roasted Pepper Salad

Roasted Pepper Salad

I'm in love with the bright, fresh and delectable tastes of Summer.  And this roasted pepper salad screams Summer on a plate.  The beauty alone is enough to make you want to grab a fork and dive in, but the tastes are what will keep you coming back for more.

This simple, yet elegant, salad boasts of the wonderful sweetness of roasted peppers, fresh basil and grape tomatoes contrasted with the briny goodness of capers, seasonings and a light dressing of balsamic vinegar and extra virgin olive oil.


It's perfect as a light vegetarian meal or as an elegant side dish or appetizer course.  And it's a cinch to pull together, with little more fuss than turning on the broiler and gathering your ingredients.  So let the tastes of Summer come alive in your kitchen with this recipe...and Happy Eating!

Roasted Pepper Salad
Ingredients:
2 bell peppers
Fresh basil leaves, torn
1 tablespoon capers
1/4 cup grape tomatoes, halved
Salt and pepper, to taste
Drizzle of balsamic vinegar and extra virgin olive oil

Instructions:
Pre-heat broiler to high.
Place peppers on a lined baking sheet and place under pre-heated broiler.  Broil until the skin of the peppers is charred, about 15-20 minutes, rotating peppers occasionally to ensure all sides are charred.
Transfer roasted peppers to a bowl, cover with plastic wrap, and allow them to steam and cool for 15-20 minutes.  (This will make removing the skin a cinch.)  Peel the skin from the cooled peppers, remove the seeds and stem, and slice the peppers into thick strips.
Arrange the peppers on a plate and garnish with the basil, tomatoes, capers, vinegar, and olive oil.  Season to taste with salt and pepper and serve at room temperature or chilled.  Enjoy!


 

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

This salad has become a favorite of late.  It takes one of my best-loved winter vegetables, butternut squash, and makes it a genuine star.  And although the backdrop is a salad, it's anything but boring or unfulfilling.  To the contrary, it's full of flavors and textures that will keep your taste buds popping.

Combine the sweet, maple-roasted squash with the crunch of toasted walnuts, the slight tartness of dried cranberries, the zing of Parmesan cheese and the brightness of cider vinaigrette, and you've got one flavor-texture explosion after another.  And besides the time it takes to roast the squash, it comes together rather quickly.

I like it so much, in fact, that it's made its way to my table as a satisfying entree, as well as a decadent side dish during the holiday season.  Give it a try; I think you'll become an adoring fan, too.

Happy Eating!


Roasted Butternut Squash Salad with Warm Cider Vinaigrette


Ingredients:

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces mixed field greens
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan

Instructions:

Preheat the oven to 400 degrees F.


Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 30 to 35 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. 

While the squash is roasting, combine the vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup.  Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the field greens in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

*Recipe Adapted from Ina Garten