Salmon and Bean Salad

Here’s an easy-to-prepare salad that’s perfect for summer dinner. I make this a lot, sometimes using salmon or other leftover fish (I’ve even used canned salmon) and sometimes using cheese instead or with. Also? I’ve made this with leftover chicken. And substituted cooked carrots for the peas.

It’s all good. And takes almost no time to put together!

SALMON AND WHITE BEAN SALAD

• 1 15-ounce can white beans

• 1 to 1-1/2 cups crumbled cooked salmon (or other fish)

• 1/2 cup fresh cooked or thawed frozen peas

• 2-3 scallions, chopped

• 1/3 cup chopped toasted hazelnuts or other nuts (or use chopped water chestnuts)

• 3 tablespoons olive or avocado oil 

• 2-3 tablespoons white wine vinegar

• 1 teaspoon chopped fresh rosemary

• salt and freshly ground black pepper to taste

Rinse the beans (save the liquid for use as aquafaba) and place them in a mixing bowl. Add the salmon, peas, scallions and hazelnuts and toss the ingredients gently to distribute them evenly. Pour in the olive oil and toss gently. Pour in 2 tablespoons of the white vinegar, sprinkle with rosemary, salt and pepper, toss. Taste and add more white wine vinegar if needed. Let rest for at least 10 minutes before serving.

Makes 4 servings

#salmon and white bean salad#bean salad#salmon salad#white beans#using leftovers

Blueberry Pie with Streusel Crust

Summer blueberries? 

Pie came to mind first. It's always pie first for me.

My mother, who was a master pie baker, never baked blueberry pie because she said the insides were either too thick and gloppy or too runny. I experimented with the fruit, sweetener and thickening agent a few times before the filling consistency was right.

Here it is! Perfect for summer. Good stuff for July 4th!

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BLUEBERRY CRUMB PIE

CRUMB CRUST:

• 3/4 cup flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 6 tablespoons butter

Combine the flour, sugar and salt. Add the butter in chunks and work it into the dry ingredients with fingertips or a pastry blender until the mixture looks like coarse meal. If you use a food processor, add the ingredients to the work bowl and mix using 18-24 quick, short pulses (enough for the mixture to resemble coarse meal). Set aside.

FILLING:

• 6 cups blueberries, approximately

• 1/2 cup sugar

• 5 tablespoons all-purpose flour

• 3/4 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 2 tablespoons lemon juice

• 1 unbaked pie crust bottom

Preheat the oven to 375 degrees. Mix the blueberries, sugar, flour, cinnamon, salt and lemon juice in a large bowl. Pour the filling into the pie crust. Cover the top with the crumbs. Bake for 50-60 minutes or until  golden brown.

Note: you can use 3 “1-pint” boxes of blueberries. Although a liquid pint equals 2 cups, a dry pint of blueberries from most markets has a bit more.

Makes 8 servings

Roasted Potato Salad

Have you ever made potato salad with roasted potatoes? If you haven’t, you’re in for a treat if you try this recipe!

The crispy edges add a really satisfying texture and the flavor is extra rich because the high heat caramelizes the onions. (I used a cast iron pan and suggest that for best results but your oven is fine (instructions below) and if you have room for the pan on an outdoor grill — go for it and cook the entire feast outdoors.

This dish tastes best at room temperature, although my husband likes it hot, so, either way.

P.S. I told you I have LOTS of recipes for potato salad!

ROASTED POTATO SALAD WITH RED ONIONS AND ROSEMARY

• 2 pounds “new” waxy potatoes (such as Red Bliss or baby Yukon Golds)

• 5 tablespoons olive oil

• 1 small red onion, thinly sliced

• 3 tablespoons lemon juice

• 1 teaspoon Dijon mustard

• 3 tablespoons chopped fresh parsley

• 2 teaspoons chopped fresh rosemary

• salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. If you have a cast iron grill pan or frying pan, preheat it in the oven. Wash the potatoes and cook them in simmering water for 12-15 minutes or until tender. Peel the potatoes when they are cool enough to handle; cut them into bite size pieces. Pour 2 tablespoons of the olive oil over the potatoes, toss them to coat all sides. Place the potatoes in the preheated pan (or use an ovenproof pan or baking sheet). Roast the potatoes for 10 minutes. Add the onion slices, mix and roast for another 10-15 minutes, mixing them once or twice, or until the ingredients are lightly browned and crispy. Place the ingredients in a bowl. While still warm, mix the remaining olive oil, lemon juice and Dijon mustard. Pour over the potatoes and onion. Add the parsley and rosemary. Toss the ingredients. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving.

Makes 4-6 servings

Herby Potato Salad

I could write an entire book of recipes for potato salad.

Here’s a good dairy-free --- maybe mayonnaise-free (your call) version. Perfect for Father’s Day or July 4th or Labor Day or anytime!

I have to confess that occasionally I will mix in the 2-3 tablespoons of mayonnaise if I am serving people who I know prefer their potato salad creamier.

Herby Potato Salad

• 2 pounds new potatoes or small red Bliss potatoes

• 6 tablespoons white wine (or vegetable stock)

• 2 thick scallions, chopped

• 3 tablespoons chopped fresh herbs such as parsley, basil, savory, oregano, thyme, rosemary  (or a combination)

• 1/4 cup olive oil

• 2-3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 2-3 tablespoons mayonnaise, optional

• salt and freshly ground black pepper to taste

Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat and cook for about 15 minutes or until the potatoes are tender. When they are cool enough to handle but still warm, peel the potatoes and cut them into bite sized pieces. Place the potatoes in a bowl. Pour in the wine, add the scallions and herbs and toss the ingredients together. In a small bowl, mix the olive oil, white wine vinegar and mustard (add 2-3 tablespoons mayonnaise if desired). Pour over the potatoes and toss the ingredients. Sprinkle to taste with salt and pepper. Let rest at least 15 minutes before serving. Best at room temperature.

Makes 6-8 servings

Brisket, Barbecued with Mango BBQ Sauce

Happy Father’s Day! In our family June is loaded with celebrations! Birthdays, graduations, Father’s Day. So today we’ll read lots of cards, open gifts and have a barbecue, including Texas style brisket. I braise the brisket first until it’s tender, then slather it with sauce and grill it until it’s crispy. Here’s one of the sauces I use:

MANGO BARBECUE SAUCE

1 large ripe mango
1 tablespoon vegetable oil
1 small onion, finely chopped
1 large clove garlic, finely chopped
1 cup bottled chili sauce
1/4 cup orange juice
1/4 cup molasses
1 tablespoon soy sauce
1/4 teaspoon cayenne pepper

Peel the mango and puree the flesh in a food processor. Heat the vegetable oil in a saucepan over medium heat. Add the onion and cook for one minute. Add the garlic and cook for another minute. Add the mango puree, chili sauce, orange juice, molasses, soy sauce and cayenne pepper. Stir to blend the ingredients thoroughly. Cook over low-medium heat for about 15 minutes, stirring occasionally, or until slightly thickened. Let cool.
Makes about 2-1/2 cups #barbecuesauce #barbecue #bbq #bbqlovers #fathersday #fathersday2024 #brisket #bbqbrisket #barbecuebrisket

Cole Slaw with Beet Greens

I bought the freshest, most gorgeous beets recently and used the bulbs for some recipes, but — what to do with the greens?

The greens were also crisp and perfect, as if they were just harvested.

However, Ed hates beet greens. I’ve cooked them any number of ways to no avail.

Truth to tell, beet greens are not my favorite either.

But I hate wasting food.

So I shredded the greens, shredded some cabbage, mixed them all together and made them into Cole Slaw.

PERFECT!

Not only did the beet greens add some flavor, they also provided a lovely color, which I usually get from parsley — but I didn’t have parsley, so it all worked out deliciously.

Cole Slaw with Beet Greens

• 1/2 medium green cabbage, shredded

• 2 cups shredded red cabbage

• 1 bunch beet greens, shredded

• 2 medium carrots, grated

• 3/4 cup mayonnaise

• 5 tablespoons apple cider vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon sugar

Place the cabbages, beet greens and carrots in a large bowl and toss to distribute the ingredients evenly. In a bowl, whisk the mayonnaise, vinegar, mustard and sugar together and pour over the vegetables. Toss the ingredients and let rest for at least 15 minutes before serving.

Makes 8 servings

Brisket Wings

I don’t wait for Superbowl to serve chicken-wings. They’re one of our favorite foods to eat and are a regular item for dinner.

I make wings in all sorts of ways, with all sorts of seasonings and all levels of sweetness and spiciness. I’ve made them Korean style and Jewish style and East India style.

Recently I made some “brisket wings.”

What?

Here’s what I mean — I recently made brisket, which I slow-cook to tenderness and then light up our outside grill to cook it Texas-style. I use any one of a number of BBQ sauces I’ve developed over the years. BBQ sauce helps the meat come out with those fabulous crispy edges and burnt ends. (During colder months I use the oven broiler.)

I had some of the brisket sauce leftover so I decided to use it for some wings.

PERFECT!

This is a universal sauce! I have since even slathered some on top of some hamburgers, for extra burger goodness.

Here’s the recipe. I cooked the wings on a medium grill (lightly coat them with vegetable oil first), and then, after about 12-15 minutes, coat them with some sauce and cook them until crispy and done.

These wings would be terrific for Father’s Day!

BARBECUE SAUCE FOR BRISKET, WINGS AND MORE

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 1 medium clove garlic, chopped

• 1 teaspoon finely chopped chili pepper

• 2 cups ketchup

• 1/2 cup orange marmalade

• 1/2 cup cold brewed coffee

• 1/4 cup honey

• 1/2 cup Balsamic vinegar

• 1/2 cup brown sugar

• pinch of ground cloves

Pour the olive oil into a saucepan over medium heat. Add the onion and cook for about 2 minutes or until slightly softened. Add the garlic and chili pepper and cook briefly. Add the ketchup, marmalade, coffee, honey, Balsamic vinegar, brown sugar and cloves and stir to blend them. Bring the mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 12-15 minutes or until thick.

Makes about 2-1/2 cups

Mango Salsa

When the weather gets warmer I like to make foods that I can bring outside, that can sit for an hour as we nibble and sip a cocktail or two before dinner.

This salsa is a perfect example. It’s fresh fruit, citrus and a bit of heat thanks to the chili pepper. It’s colorful, so it’s nice for company. And it stays fresh for a while.

I use this salsa as an hors d’oeuvre and serve it with corn chips but it also makes and excellent side dish for burgers, grilled chicken or fish.

Remember this for summer picnics. Memorial Day weekend. Father’s Day. July 4th! Labor Day.

What I’m saying —- it’s a keeper!

Tropical Dip and Chip

• 1 large ripe mango

• 1 ripe avocado

• 1/4 cup chopped red onion

• 1 teaspoon chopped jalapeno (or other chili) pepper

• 1/2 teaspoon freshly grated lime zest

• 1 tablespoon lime juice

• 2 tablespoons freshly chopped cilantro (or use parsley)

• salt if desired

• corn or plantain chips

Peel and pit the mango and avocado. Chop the fruit into small pieces (or use a food processor) and place the pieces in a mixing bowl. Add the red onion, chili pepper, lime zest, lime juice and cilantro. If using a food processor, process on pulse to desired consistency. Taste for seasoning and add salt if desired. Serve with chips.

Makes about 2 cups

Korean Style Gochujang Chicken Wings

My husband doesn’t conform to the Hollywood version of the Father’s Day grill master. I do the cooking, including anything made on the outdoor BBQ grill.

He eats.

Fortunately, he eats whatever I serve and loves whatever I cook.

He does have favorites, of course: any kind of Chinese food is in first place. Followed by specialties of several other Asian cuisines such as Korean and Indian. He also loves Jewish deli and Texas Brisket.

So this weekend he’s getting these wings, Korean in origin, made with Gochujang sauce. If you keep a kosher kitchen, check out @koreankosher (Koko brand), which manufactures several kosher Korean ingredients, including a really delicious Gochujang sauce.

I usually bake these but they come out just fine on the grill also, so take your choice.

Korean Style gochujang chicken wings

• 3 pounds chicken wings

• 1/3 cup Gochujang sauce

• 2 tablespoons soy sauce

• 2 tablespoons honey

• 2 tablespoons rice wine vinegar

• 1 tablespoon sesame seed oil

• 2 teaspoons chopped fresh ginger

• 2 large cloves garlic, chopped

• 1-2 tablespoons vegetable oil

• 1 large scallion, chopped, for garnish

• white sesame seeds for garnish

Preheat an outdoor grill or oven broiler. Wash and dry the wings and separate the parts In a large bowl, combine the Gochujang, soy sauce, honey, rice vinegar, sesame seed oil, ginger and garlic and mix the ingredients to blend them thoroughly. Set aside. Pour the vegetable oil over the wing parts and toss to coat all the pieces. Grill the wings, turning once, for about 8 minutes, or until lightly browned. Brush the wings with some of the sauce, and cook for about 12-15 minutes, brushing with more of the sauce, until the wings are crispy and fully cooked. Sprinkle with the scallion and white sesame seeds.

If you don’t have a grill: Preheat the oven to 400 degrees. Eliminate the vegetable oil. Place the wings in a single layer on a foil-lined baking sheet. Pour the sauce over the chicken and toss to coat the pieces evenly. Bake for 12-15 minutes. Turn the wings over and bake for another 15 minutes or until the wings are crispy.

Makes 6-8 servings

Three Cabbage Cole Slaw

These days we entertain outside.

By entertain I mean (other than my kids and grandkids) one couple at a time, six feet (at least) away from us on our back terrace.

Fortunately the weather has been good and the outdoor insects have cooperated by being elsewhere.

We recently had our cousins over for a feast: smoked salmon and really fabulous Long Island bagels (they brought). They also donated homemade potato salad. I made beet salad and this coleslaw. I call it three-cabbage because it has green and red cabbage plus shredded Brussels sprouts which, after all, are baby cabbages.

I like coleslaw made with buttermilk — it has a tang that other dressings don’t quite measure up to — but if you don’t have any, you can substitute plain yogurt plus lemon juice.

This might be nice for Father’s Day or July 4th or even Labor Day.

THREE CABBAGE COLE SLAW

• 3 cups shredded green cabbage

• 3 cups shredded red cabbage

• 2 cups shredded Brussels sprouts

• 2 medium carrots, grated

• 3 scallions, finely chopped

• 1 cup buttermilk (or plain yogurt plus 2-3 teaspoons lemon juice)

• 1/2 cup mayonnaise

• 3 tablespoons apple cider vinegar

• 2 tablespoons honey

• 1 teaspoon dry mustard

• 2 tablespoons chopped fresh parsley

• salt and freshly ground black pepper to taste

Place the cabbage and Brussels sprouts shreds, carrots and scallions in a large bowl and toss to distribute the ingredients evenly. Whisk the buttermilk, mayonnaise, honey and mustard together and pour over the vegetables. Toss the ingredients, sprinkle with parsley, salt and pepper to taste. Let rest for at least 15 minutes before serving.

Makes 8-10 servings