Tag Archives: Salad

Banh Mi Meatball Salad

Banh Mi Meatball Salad

Today continues my themed week on the blog of turning classic dishes into dinner salads, it’s been so much fun for me! I hope y’all have enjoyed it too. What’s next? A banh mi. Oh yes.

Read up on the origins of a banh mi here, where I posted the original, which is a sandwich. And one of the best sandwiches on planet earth, I might add. I never had one until my early thirties, but it’s pretty much one of the best things I’ve ever tasted. So last summer I purchased Mark Bittman’s The VB6 Cookbook, and upon flipping through it I came upon an entry entitled “Banh Mi Meatball Salad.” Oh, I cannot tell you how excited I then became, and somehow it’s taken me this many months to actually sit down and make the blasted thing.

Banh Mi Meatball Salad

Better late than never – I’m incredibly happy I finally brought this cookbook page to life, as it was everything it promised to be and then some. If you also go completely gaga over banh mi flavors, then you simply MUST make this salad. It tastes precisely as advertised, and each bite just explodes spicy flavor in your mouth!

Banh Mi Meatball Salad

Speaking of spicy… you can tailor the heat to your personal preferences by adjusting the amount of sriracha used. You can make the meatballs themselves without it, for instance. You can add a little less to the mayo, though it’s not much there and I wouldn’t recommend cutting that back. You can also omit the final sriracha drizzle. If you want this to taste very authentic without extra heat, I’d leave the sriracha out of the meatballs and omit the drizzle at the end but keep it in the mayo. But if you’re like me, and can’t think about a banh mi without also dreaming of an overload of sriracha, then please use all of it as directed. You won’t be sorry.

Banh Mi Meatball Salad

This is just absolutely beyond delicious, I hope y’all enjoy it!

{One Year Ago: Hot and Sticky Slow Cooker Chicken Wings}
{Two Years Ago: Blood Orange-Braised Pork Shoulder}

Source: slightly adapted from The VB6 Cookbook by Mark Bittman

1/3 cup rice vinegar
1 tsp honey
1 tsp kosher salt, plus more to taste
1 medium carrot, peeled and coarsely grated
¼ of a large daikon, peeled and julienned
½ medium red onion, thinly sliced
About ½ a baguette, cut into 1-inch cubes
Olive oil
1 lb. ground sirloin
1 tbs minced garlic
1 tbs plus 2 tsp sriracha, plus more for drizzling, divided
Fresh cracked black pepper
1 tbs fish sauce
1 large heart romaine lettuce, coarsely chopped
1 pint cherry tomatoes, halved or quartered if large
½ a large cucumber, seeded and chopped
2 tbs mayonnaise
1 handful each of fresh mint and fresh cilantro, minced
Lime wedges, for serving

First you will need to quickly pickle your vegetables. Whisk the vinegar, honey, and ½ tsp salt together in a medium bowl. Add the carrots, daikon, and onion and toss gently. Refrigerate at least 30 minutes; stir occasionally to evenly distribute the brine.
Preheat your oven to 450 F. Place the cubed baguette on a baking sheet and drizzle with a little bit of olive oil. Lightly season with kosher salt and black pepper to taste. Toss with your hands. Shake the pan so that the bread is in a single layer, then toast in the oven for 5-10 minutes, until lightly browned and crispy. Remove the croutons from the oven and transfer to a plate or bowl. Carefully dust off any crumbs from the baking sheet, then spray it generously with cooking spray.
In a large bowl, combine the beef, garlic up to 1 tbs sriracha if desired, black pepper to taste, fish sauce, and ¼ tsp kosher salt. Gently shape the meat mixture into 16 evenly sized meatballs and transfer each to the greased baking sheet, making sure to space them evenly apart so they are not touching. Bake the meatballs, undisturbed, until browned and just cooked through, 8-12 minutes. Let them cool a bit while you assemble the salad.
At this point, add the mayonnaise and 2 tsp sriracha to the pickled vegetables and stir to combine thoroughly.
In a large salad bowl, add the romaine, cherry tomatoes, and cucumber. Add the pickled dressed vegetables and toss to combine and dress the salad. Add the croutons and toss gently again. Divide the salad among dinner plates and top with 4 meatballs apiece. Drizzle with sriracha if desired, then garnish with the herbs and lime wedges. Serve immediately.
Makes 4 servings.

Beans and Greens Salad

Beans and Greens Salad

Happy Hump Day! What classic dish did I turn into dinner salad today? The simple Italian soup of Beans and Greens, a wonderful soup that shines with very few ingredients: escarole, broth, cannellini beans, and parmesan cheese. Pancetta optional. I’m happy to say these same ingredients (minus the broth, of course), absolutely shine in a salad too.

Beans and Greens Salad

I did not include pancetta in my salad, although you absolutely could if you wanted to. Escarole is a fantastic green to use for salads. It doesn’t need to be cooked or wilted, and the texture is just buttery. And, it’s more nutritious than lettuce, so I think we win all around today!

Beans and Greens Salad

Beans and Greens Salad

This salad is hearty and filling, nutritious and sooooo tasty. We always love it. The dressing is a tangy vinaigrette that adds some punch without obscuring the original flavors of the soup itself. I hope you love it! And stay tuned for tomorrow and Friday – I have some *amazing* classic-dishes-turned-dinner-salads coming up that you absolutely cannot miss!! Enjoy!

Beans and Greens Salad

{One Year Ago: Chocolate-Chipotle Braised Chicken Wings}
{Two Years Ago: Spicy Calamari Stew with Garlic Rubbed Ciabatta Toasts}

Source: adapted, ever so slightly, from Rachael Ray’s Big Orange Book by Rachael Ray

Zest and juice of 1 lemon
2 tsp Dijon mustard
1 garlic clove, finely minced or run through a garlic press
¼ cup olive oil
Kosher salt and black pepper
1 large or 2 small heads of escarole, coarsely chopped
1 (15 oz.) can cannellini beans, drained and rinsed
Grated parmesan, plus a few shavings from a wedge (optional)

First, make the dressing. In a small bowl, combine the lemon zest and juice, mustard, garlic, and olive oil. Whisk well, then season to taste with salt and pepper.
In a large salad bowl, toss together the escarole, beans, and as much or as little grated parmesan as you like. Drizzle the dressing over the salad, a little at a time, and toss until dressed. Beware of overdressing the salad. Garnish with a few parmesan shavings if desired. Serve immediately.

Blackened Catfish Salad

Blackened Catfish Salad

So, who’s snowed in today? Yeah, me too. I have lots of work to keep me occupied, but sometimes I get cabin fever on snow days anyway – I think it’s the whole not having the option to get out that does it. Hopefully today is sane enough for us all! All of you snowed in – what’s cooking and/or baking? I’ve got a very ambitious list, in the hopes that it will stave off cabin fever. We’ll see what gets accomplished!

Blackened Catfish Salad

In the meantime, I’m turning the classic dish I grew up eating, Blackened Catfish, into a main dish salad! This was incredibly delicious. I love blackened anything, I do stop short of just licking blackening seasoning off the countertops, but that should give you an idea where I stand. So of course this salad is right up my alley.

Buttermilk Dressing for Blackened Catfish Salad

A few recipe notes: take the time to dredge your catfish pieces in the seasoning. Don’t just toss the catfish with the seasoning in a bowl. That might make it evenly coated, but it won’t really blacken up for you, and the flavor won’t be as strong. This particular recipe uses a Cajun seasoning blend, which was very tasty, but feel free to sub in any other blackening rub you prefer. And lastly, don’t be like me and forget to add the pecans at the end!! I couldn’t believe I did that. They would add that amazing salad crunch we all love, like croutons, so please don’t miss out on them.

Blackened Catfish Salad

And I think that’s it! Enjoy and be safe today!

{One Year Ago: Balsamic-Lacquered Baked Chicken Wings}

Source: adapted from Chile Pepper Magazine, March/April 2012

1 lb. catfish fillets, halved lengthwise and cut into 2-3” strips
4 tbs Cajun spice rub, or more to taste, plus 2 tsp, divided
Kosher salt, IF your blackening rub doesn’t already have it
Olive oil
½ cup buttermilk, well shaken
2 tbs mayonnaise
1 tbs apple cider vinegar
1 large romaine heart, chopped
¼ head of red cabbage, cored and shredded
About 2/3 pint of cherry tomatoes, halved
1 roasted red pepper, sliced
3 tbs chopped toasted pecans

Prep the catfish as instructed and dry really well on paper towels. Sprinkle the 4 tbs Cajun seasoning in a pie plate. Add salt if your rub doesn’t contain it. One at a time, dredge each catfish strip in the seasoning, getting all sides coated. Set aside on a plate.
Preheat a cast-iron or other nonstick large skillet over high heat. Drizzle in some olive oil. When the skillet is good and screaming hot, cook the catfish strips, in batches as necessary, for about 2-3 minutes per side. Don’t walk away here, they cook up very quickly. Remove with tongs to a plate and let them cool a bit.
Make the dressing: in a small bowl, whisk together the buttermilk, mayonnaise, vinegar, and the remaining 2 tsp Cajun seasoning. Add salt if your seasoning mix doesn’t have it. Refrigerate if not using very soon.
Now assemble the salad. Add the romaine, cabbage, tomatoes, and pecans to a large salad serving bowl. Drizzle in a little dressing and toss to coat. Lay the catfish strips over top and drizzle on a little more dressing. Serve immediately.

Muffulletta Salad

Muffulletta Salad

And a happy blizzard to you too! Yeesh. How many of y’all will be affected by this snowstorm? My area is supposedly getting over two feet of snow, and pretty much *everything* is cancelled tomorrow. Please, please stay safe and warm!! And will you be doing lots of cooking and/or baking during the storm? I’m sure I will!

Muffulletta Salad

But, since it’s snowing outside, let’s talk salads. HA! I’ve decided that this will be a themed week, one I’ve really had fun with – I’m turning classic dishes into salads! The first is the Muffulletta sandwich. It’s a New Orleans classic, made of deli meats, sliced cheese, and an olive salad packed in between a special bread loaf. I have yet to meet anyone who dislikes them. Every visit I make to New Orleans, I simply cannot leave until I’ve had a muffulletta.

Muffulletta Salad

And today, we shall turn the iconic sandwich into a salad! One of my lovely Christmas presents, from my sis and her family (thank you all!!!), was Chef Gabrielle Hamilton’s highly-anticipated cookbook, Prune – and that’s where I found this recipe. Tasting exactly as advertised, this salad was hearty, satisfying, salty, briny, crunchy, and of course, oh so tasty.

Muffulletta Salad

Highly recommend the book. And that you make this salad! Stay tuned, because every day this week we are turning classic dishes into salads!! Enjoy!

Muffulletta Salad

{One Year Ago: Blackberry Jam Toaster Pastries, Frijoles Borrachos, Meyer Lemon Pudding Pops}
{Two Years Ago: Maple Glazed Baby Back Ribs, Blood Orange Margaritas}

Source: adapted from Prune by Gabrielle Hamilton

1 tsp dried oregano
½ tsp crushed red chile flakes
Heavy grind of black pepper
Light sprinkle of kosher salt
1/3-1/2 cup extra-virgin olive oil
3 tbs green olive brine
Splash of liquid from the jar of piquillo peppers
Splash of white wine vinegar
2 cloves garlic, peeled
1 small red onion, sliced
1 large romaine heart, chopped
2 celery ribs, sliced, with their leaves
1 (10 oz.) frozen artichoke hearts, thawed and drained
4-6 oz. deli-sliced ham (make sure you get a good quality ham here – so many of them are processed with tons of extra sugar and sodium), sliced
4-6 oz. deli-sliced soppressata, sliced
4 oz. deli-sliced mortadella, sliced
4 oz. deli-sliced provolone cheese, sliced
3-4 oz. roasted piquillo peppers, sliced
2 oz. pimento stuffed green olives, sliced
2 oz. Kalamata olives, pitted and sliced

First make the dressing: in a medium bowl, combine the oregano, crushed chile flakes, black pepper, kosher salt, olive oil, green olive brine, piquillo pepper liquid, and vinegar. Grate the garlic cloves into the dressing using a microplane. Add the sliced onion, stir to coat, and set the bowl aside while you prep the rest of the salad.
In a large salad bowl, add the romaine, celery, artichoke hearts, ham, soppressata, mortadella, provolone, piquillo peppers, green olives, and Kalamata olives. Lift the sliced red onion out of the dressing with a slotted spoon and add to the salad. Season with a pinch of salt. Gently toss with your hands, combing through with your fingers; integrate all the ingredients so it doesn’t look clumpy and jumbled. Drizzle the dressing over the salad and gently toss to dress. Add the dressing judiciously, a little at a time to ensure you do not overdress your salad. You can always add more, but you can’t take any out. Serve immediately.

Roasted Butternut Squash Salad with Apple Cider Vinaigrette

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So, growing up, I don’t think we ever served a salad at Thanksgiving. Or did we? Perhaps we did, and I just didn’t eat it. It wouldn’t have been the only thing at the spread that I declined (stuffing/dressing, cranberry sauce…). Care to weigh in, Mom? 🙂

But, even if my family of origin (probably) didn’t have salads at our Thanksgiving table, it doesn’t mean you couldn’t, or shouldn’t. If you want a seasonal, light yet satisfying salad before carving your bird, please look no further. This one is fantastic. I was so in love…

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I served just this as our dinner one night last week (a good option if you also decline salads at the Thanksgiving table) and I had zero problems plowing through two plates of it. The sweetness of the squash balances out with the bitterness of the baby arugula, and then you play off those flavors with a slightly sweet apple-y vinaigrette and salty cheese. The crunch of toasted pecans plays in perfectly, rounding out the bowl and proving that a good salad is a thoughtfully-constructed feat.

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I highly recommend you make this one before the season is up. It is soooo unbelievably good. Enjoy!

{One Year Ago: Pumpkin Apple Cake}

Source: slightly adapted from Barefoot Contessa Back to Basics by Ina Garten

1 (1 ½ lb.) butternut squash, peeled and diced
Olive oil
1 tbs maple syrup
Kosher salt and black pepper
3 tbs dried cranberries
6 tbs cloudy apple cider
1 tbs apple cider vinegar
1 tbs minced shallots
1 tsp Dijon mustard
4 oz. baby arugula
½ cup pecans, toasted
½ cup grated Parmesan cheese

Preheat your oven to 400 F.
Place the squash on a sheet pan. Drizzle with about 2 tbs olive oil, the maple syrup, plus salt and pepper to taste. Toss well. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan in the last 5 minutes of roasting.
While the squash is roasting, combine the apple cider, cider vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook about 6 minutes, until reduced to 2-3 tbs. Remove from the heat, whisk in the mustard, ¼ cup olive oil, plus salt and pepper to taste.
Place the arugula in a large salad bowl and add the roasted squash mixture and the pecans. Spoon the vinaigrette over the salad and toss well. Garnish with the cheese and extra black pepper, if desired. Serve immediately.

Massaged Collard Greens Salad with Smashed Croutons

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Allow me to please post … my new favorite salad of all time! This is just beyond. It’s a salad to make you forget about the steak on your plate. I could eat a whole bowl for lunch. Yeah, it’s one of those.

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The original recipe called for young, or baby collard greens, and that seemed important as you’re eating them raw in this salad. And collards can be a bit bitter; usually they are cooked to avoid too much of the bitter factor. Except that I couldn’t find anything but regular old adult collards at my grocery store. Do the babies have a particular season? I haven’t yet googled anything on this subject.

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All I know is that I picked up the regular collards with a hint of trepidation, wondering if this would work, and then I walked past the kale and had an “aha!” moment that would make Oprah beam with pride (okay, maybe not): I remembered that massaged kale salads are/were all the rage (are they still? We don’t eat kale here thanks to Matt’s allergy/”allergy”), and I figured that I could just massage collard greens and make them much more palatable in their raw state.

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Maybe you already knew this, but turns out – my hunch was correct! You can totally massage collards the same way as kale, and it turns them delicious and perfectly at home in a salad. I am now officially obsessed with massaged collard greens salads. You simply must try this one, very, very soon. Enjoy!

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{One Year Ago: Ancho Tomatillo Chicken Enchiladas, Duck Fat Chex Mix}
{Two Years Ago: Hatch Chile White Cheddar Scones, Molasses Mustard Pork Chops}

Source: adapted from Man Made Meals by Steven Raichlen

4 (3/4 inch thick) slices of Italian white or semolina bread, cut on the diagonal
1 clove garlic, cut in half lengthwise
¼ cup extra-virgin olive oil
1 bunch of collard greens
Juice of 1 lemon
About ½ cup grated Parmesan cheese
Kosher salt and fresh cracked black pepper

Preheat your oven to 400 F.
Lightly brush about 1 ½ tbs olive oil on one side of the bread slices. Rub the garlic clove on the oiled side. Arrange the bread on a rimmed baking sheet and bake until the slices are golden brown and crisp, 3-5 minutes per side. Remove the baking sheet to a trivet and prop the slices of bread up on the rim and let them cool. Cooling this way prevents steaming.
Rinse the grit off the collards and shake or spin them dry. Use a knife to cut the tough stem out of each leaf. Roll the collards lengthwise into a cigar-shaped tube, then thinly slice them into ¼-inch ribbons. Transfer to a mixing bowl. With clean hands, massage the greens for about 1 minute, tossing as you go and making sure you get all of them.
Use the garlic halves and rub the salad bowl you’ll be serving in with them. Discard. Add the collard greens, separating the ribbons as needed. Add the remaining 2 ½ tbs olive oil and the lemon juice. Don’t toss yet.
Just before serving, chop the bread slices into chunks, and then crumble the chunks over the salad. Add the Parmesan cheese, plus salt and pepper to taste, and then toss everything together. Serve immediately.

Seared Tuna Salad with Nectarines and Cherry Tomatoes

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Happy Friday!!! So, I love discovering new food blogs. There are so many food blogs out there that I don’t think any one individual has any hope of reading, or even knowing about, all of them. And sometimes that fact makes it easy to get in your own patterns and even forget there are tons of great food blogs out there of which you’re completely unaware!

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Thanks to joining a few food blogging related Facebook groups, I met Melissa at The Front Porch Gourmet, a great southern lady featuring delicious recipes and mouth-watering photos. When she posted this seared tuna salad with summer plums, I immediately started drooling and knew exactly what I was making for dinner.

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I ran out to the grocery store and started shopping. Tuna, check. Greens, check. Then I got to the plums, and at that particular store on that particular day they were looking rather Meh-not-so-much-thanks-but-no-thanks. Fortunately they were sitting next to some beautiful nectarines, so problem solved!

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This salad completely lives up to its billing. It’s light, healthy, summery, and perfectly balanced. The nectarines worked very nicely, but really I’m sure any stone fruit would do here. And if you don’t groove on tuna, I’m thinking salmon would be nice as a stand-in. Enjoy this one, while we can still get the last bit of seasonal stone fruit! Before it’s all eggplant and tomatoes (not that I’m complaining). And be sure to check out Front Porch Gourmet!

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{One Year Ago: Peach and Cherry Frittata}
{Two Years Ago: Squid Ink Fettuccine with Shrimp and Chorizo, Peach Cobbler, Fettuccine Alfredo}

Source: adapted from Front Porch Gourmet

2 small to medium sushi-grade tuna steaks
1 sprig rosemary, minced
About 3 tbs olive oil, plus extra for dressing the greens
Kosher salt and fresh cracked black pepper
1 bag of mixed salad greens, whatever your preference
2 nectarines, pitted and sliced into wedges
1 pint cherry tomatoes, halved
Balsamic vinegar

Pat the tuna steaks very dry with paper towels. Preheat a skillet, preferably non-stick, over high heat. In a small bowl, combine the olive oil, rosemary, and salt and pepper to taste. Brush this over both sides of the tuna steaks. Carefully add the tuna steaks to the hot pan. Leave them to cook undisturbed for about 1 minute. Flip them (it works best with a thin spatula) and cook on the other side for about 30-45 seconds for rare.
Remove the tuna steaks to a plate and let them rest about 5 minutes. Then, with a very sharp knife, slice them thinly against the grain.
Pile the greens into a large salad bowl. Add the nectarines and cherry tomatoes, then drizzle with olive oil and balsamic vinegar, just enough to coat. Season lightly with salt and pepper and toss to combine.
Transfer the salad to 2 large salad plates and top each with slices of tuna. Serve immediately.
Makes 2 servings.

Tortellini Salad with Roasted Peppers, Tomatoes, and Eggplant

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Happy Secret Recipe Club reveal day!!! Always a fun day for me. This month I was assigned…. Feast on the Cheap!

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Feast on the Cheap is a wonderful food blog actually run by two people: “a mother-daughter duo starring a professional caterer and a fledgling foodie.” Mary Anne is the mom and her daughter is Mariel. Both have impressive and distinguished careers, Mary Anne as a nurse and a professional caterer, and Mariel as a professional writer for a number of well-known publications. I thoroughly enjoyed reading through their blog this month!

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I have been jonesing for eggplant lately, so I went through their recipe index specifically hoping to find something eggplant, and I scored big with this pasta salad. Mary Anne created this recipe, and made the brilliant decision to use tortellini for the pasta, which is just beyond delicious. The eggplant is sweated and roasted, so there is no trace of bitterness – just flavor. This salad comes together and just sings. So much flavor, and such terrific textures from the roasted veggies and the chewy, cheesy tortellini.

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As I write this, I’m growing impatient for tomorrow at noon to roll around, simply so I can eat the leftovers for lunch! And I *just* ate dinner, y’all – not even hungry. That’s how good this is.

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I highly urge you to try it very soon, while eggplant and fresh tomatoes are looking lovely for their season. I also highly urge you to check out Feast on the Cheap! It’s definitely going in my reader. Enjoy!

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{One Year Ago: Strawberry Mascarpone Sherbet, Blueberry Crumble, Golden Sheet Cake with Raspberry Butter Cream Frosting}
{Two Years Ago: Classic Barbecue Chicken}

Source: slightly adapted from Feast on the Cheap

1 medium eggplant (about ½ lb.) cut into ½ inch dice, peeled if desired
Kosher salt, to taste
Dried oregano, to taste
Olive oil
1 large shallot, diced
3 medium tomatoes, (about ¾ lb.) cored, seeded, and cut into ½ inch dice
1 clove garlic, minced
2 tsp brown sugar
1 red bell pepper, roasted, peeled, seeded, and diced
1 yellow bell pepper, roasted, peeled, seeded, and diced
¼ tsp red pepper flakes (or to taste)
½ cup fresh basil, roughly torn
1 lb. cheese tortellini, cooked according to package directions
1/3 cup grated Parmesan or Asiago cheese

“Sweat” the diced eggplant: spread the eggplant on a cookie rack lined with paper towels. Sprinkle lightly with salt and allow to stand for 20 minutes. Blot dry with fresh paper towels. Transfer to a cookie sheet and toss with about 2 tsp of olive oil. Spread evenly into a single layer and sprinkle lightly with the dried oregano, as much or as little as you prefer. Cover with aluminum foil.
Meanwhile, preheat the oven to 400 F and position a rack in the bottom third of the oven. Place the foil covered eggplant in the oven and roast for 10 minutes. Remove and set aside, after you remove the aluminum foil.
While the eggplant is roasting, preheat a skillet over medium heat. Add a drizzle of olive oil, then saute the shallot until soft. Add the garlic and saute for 1 minute, then add the tomatoes. Saute for about 5 minutes, then add the brown sugar, crushed pepper flakes, and a pinch of salt. Saute another 5-10 minutes, until the tomatoes are soft and have rendered their juices. Turn off the heat and set aside.
Add the cooked tortellini to a large mixing bowl and drizzle with olive oil. Toss to coat. Now add all the veggies to the pasta: the eggplant, the tomato mixture, and the roasted peppers. Add the basil and the cheese and toss thoroughly and gently to combine. Serve warm or at room temperature.

Chicken Raspberry Salad with Raspberry Vinaigrette

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At the beginning of summer, I compiled all my summer produce recipes and categorized them by produce item for you in a Summer Produce Recipe Round-Up. And that is when I realized just how much I’ve been neglecting the lovely little raspberry on this blog. Oops!

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Since raspberry season has rolled back around, I think it’s time to correct that. And thus, for the remainder of this week, I will be bringing you raspberry recipes. Starting with this scrumptious dinner salad.

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I tend to associate raspberries either with sweets, or with just snacking. But let us not forget how tart they can be, which makes them perfect for savory summer meals. Here in this salad they are featured twice: pureed as part of the salad dressing, and then left whole and tossed in as a component of the salad itself.

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I *really* loved this one. Even though my northeastern US summer hasn’t been all that hot, taken as a whole, I’ve been obsessing over light dinner salad fare the past couple months. I just haven’t wanted to turn on the stove much, I guess. This one was perfect. Enjoy!

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{One Year Ago: Banana Pudding}
{Two Years Ago: Homemade Ranch Dressing}

Source: adapted from Weeknights with Giada by Giada de Laurentiis

2 whole chicken breasts, butterflied open
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil, plus more for cooking the chicken
1 pint of fresh raspberries, divided
2 tbs fresh lemon juice
1 tbs honey
1 large head of butter or Boston lettuce, cored and torn into pieces
4 oz. baby spinach or baby arugula
¼ cup shelled pepitas, toasted and cooled

Season the chicken with salt and pepper. Preheat a grill pan, outdoor grill, or sauté pan to medium-high heat. Brush or drizzle your cooking surface with oil, then cook the chicken until nicely browned and just cooked through, about 8-10 minutes total, flipping once halfway through. Remove the chicken to a cutting board and let rest for 5 minutes while you make the dressing.
For the dressing, add ½ cup of the raspberries to a blender, along with the ¼ cup olive oil, lemon juice, honey, and salt and pepper to taste. Puree until very smooth. Taste for seasoning and adjust as needed.
Slice the chicken thinly. Now assemble the salad. In a large bowl add the lettuce, spinach or arugula, plus the remaining raspberries. Lay the chicken on top, then drizzle dressing over all. Add the pepitas as garnish. Toss the salad to coat it with dressing, adding more as needed. Serve immediately.

Mango Peanut Slaw #SundaySupper

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Happy Sunday Supper everyone! Today’s theme is Summer BBQ Party – a wonderful theme since I think we can all agree that summer bbq parties (or summer cook-outs, whichever nomenclature you prefer) are one of the most fun things ever. Growing up, such parties were a fixture on the calendar. Sometimes my parents were hosting, sometimes we were guests, but it seemed like there was one on the schedule almost every weekend of the summer. And they’re such a blast.

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I chose to make this delicious side dish for three reasons: 1) coleslaw of some kind is a summer bbq staple everywhere; 2) seeing as this is Asian-flavored, it’s a little bit outside the box for your typical American summer bbq, which appealed to me; and 3) it uses mangos, which are beautifully in season in my area right now, and I’m trying to use up all the summer produce I can, while I still can.

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But I’m actually trying to use all that summer produce in some savory dishes for once. I usually bake desserts or sweet breakfast goods with it, which is always delicious, of course. But this summer I wanted to challenge myself to find more savory uses for this luscious summer produce. Not that there won’t also be sweets on the blog this summer. I mean, please…

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So y’all enjoy this delicious, spicy, summer-bbq-worthy slaw, and do not forget to check out all the loveliness from my Sunday Supper gang! Enjoy!

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Source: adapted from Man Made Meals by Steven Raichlen

2 generous tbs sambal chile paste, or to taste
1 clove garlic, peeled and minced
3 tbs sugar
½ tsp freshly ground black pepper
¼ cup fresh lime juice
¼ cup Asian fish sauce or soy sauce
1 small (about 1 lb.) head green cabbage
1 ripe mango
18 slender green beans (hericots verts)
½ cup coarsely chopped cilantro
1/3 cup coarsely chopped dry-roasted peanuts, salted or unsalted

First make the dressing: in a large mixing bowl, whisk together the sambal, garlic, sugar, black pepper, and fish sauce. Set aside.
Split the cabbage into quarters, and core each section. Thinly slice it with a sharp knife, or I prefer a mandoline slicer. Peel and pit the mango, then slice it into thin strips. To the bowl with the dressing, add the cabbage, mango, green beans, and cilantro. Toss well to combine. Garnish with the peanuts and serve.



Sides and Accompaniments

Main Dishes


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