Tomato, Avocado and Chick Pea Salad

Tomato, Avocado and Chick Pea Salad

Thanks to my vegetable garden, I’ve made this salad several times over the summer. The last of my beefsteak tomatoes will be perfectly ripe in a day or so and I’ve got a bit of basil left (and I aways have avocados) so this will be on my menu for break-the-fast. I might add some crumbled feta or goat cheese.

Tomato, Avocado and Chick Pea Salad

• 2-3 medium tomatoes, cut into bite size pieces

• 1 avocado, cut into bite size pieces

• 1 cup rinsed and drained canned or cooked chick peas

• 2-3 scallions, chopped

• 1 tablespoon chopped fresh basil

• 1 tablespoon olive oil

• 2 tablespoons wine vinegar

Place the tomatoes, avocado, chick peas, scallions and basil in a mixing bowl and toss the ingredients to distribute them. Pour in the olive oil and toss to coat the ingredients. Add the wine vinegar, toss again and let rest for 5-10 minutes before serving.

Makes 4 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

Pico de Gallo

I’m doing a demo for the Foreverwell program at the New Canaan, CT YMCA next week. Just a fun class, nothing elaborate, for seniors (of which I am one of course!).

The recipes will be for three “dips” or snacks for the summer, including this one for Pico de Gallo (Salsa Cruda) (Tomato Salsa).

Pico de Gallo

• 4 medium tomatoes, chopped

• 2-3 scallions, chopped

• 1-2 small chili peppers, deseeded and chopped

• 1 medium avocado, chopped

• 2 tablespoons chopped cilantro, parsley or celery leaves

• 1 large clove garlic, finely chopped

• 2 teaspoons olive oil

• 2 tablespoons lime juice

• salt to taste

Place the tomatoes, scallions, chili peppers, avocado, cilantro and garlic in a bowl. Pour the olive oil over the vegetables and toss the ingredients to distribute them evenly. Add the lime juice, toss again and let rest for at least one hour. Taste for seasoning and add salt as needed.

Makes 6 servings

Asparagus with Ponzu

Yup, more asparagus. Because it’s so good this time of year. And the weather is perfect for grilling too, so …. grilled asparagus! Plain is fine of course, but asparagus and Ponzu Sauce are a really delicious combo. You can save leftover Ponzu in the fridge for a couple of weeks and use it on more asparagus (grilled, steamed or roasted) or whatever.

My Ponzu recipe is a bit jazzed up with chili pepper, scallion, ginger and coriander. You can make the sauce without these ingredients but it’s so much tastier with….

GRILLED ASPARGUS WITH PONZU SAUCE

• 6 tablespoons Ponzu Sauce

• 2 pounds asparagus

• 2 tablespoons olive oil

• salt to taste

PONZU SAUCE:

• 1/2 cup orange juice

• 1/4 cup lemon juice

• 1/4 cup lime juice

• 1/2 cup soy sauce

• 1/4 cup rice vinegar OR Mirin

• 1 tablespoon fresh ginger, grated

• 1-2 teaspoons chopped fresh chili pepper

• 2 scallions, finely chopped

• 1/4 teaspoon ground coriander

Make the Ponzu Sauce and let it rest for at least one hour. Preheat an outdoor grill or indoor grill pan (or oven broiler). Wash and trim the asparagus and dry the stalks on paper towels. Rub the olive oil over the asparagus. Grill the asparagus for 6-8 minutes, or until they are tender, turning them occasionally and brushing with the Ponzu Sauce. Makes 4-6 servings

To make the Ponzu Sauce: place the orange juice, lemon juice, lime juice, soy sauce and rice vinegar in a bowl. Add the ginger, chili pepper, scallions and coriander. Mix well and let rest for one hour or more before using.

Makes about 1-3/4 cups

Golden Beet Salad with Horseradish Vinaigrette

Golden Beet Salad

I usually make beet salad with red beets but the golden beets at the market looked so good I used them instead.

Same thing, different color. It’s all good.

Keep this in mind for Passover. You’re probably going to have some horseradish in the fridge.

Golden Beet Salad with Horseradish Vinaigrette

• 3 medium golden beets

• 3 cups packed baby arugula

• 1/2 cup chopped red onion

• 1-1/2 tablespoons chopped fresh dill

• 1 tablespoon freshly grated white horseradish

• 3 tablespoons avocado oil or olive oil

• 2-3 tablespoons apple cider vinegar

• salt and freshly ground black pepper to taste

Preheat the oven to 425 degrees. Scrub and trim the beets, cutting away the greens, if any. Wrap the beets tightly in aluminum foil and roast for about one hour or until the beets are tender. Remove the packet from the oven, open the foil and let the beets cool. Peel the beets, cut them into bite-size pieces and place in a bowl. Add the arugula, red onion, dill and horseradish and toss the ingredients. Pour in the olive oil and 2 tablespoons of the cider vinegar and toss the ingredients. Season to taste with salt and freshly ground black pepper. Let rest for 10-15 minutes before serving. Taste and add more vinegar if needed.

Makes 4-6 servings

Dairy-free Mashed Potatoes

Dairy-free Mashed Potatoes

Some people say that on Thanksgiving, the mashed potatoes are more important than the turkey. Well, I don’t know about that but if mashed potatoes are a thing at your feast, check out this dairy-free version.

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DAIRY FREE MASHED POTATOES

• 5 medium all-purpose potatoes such as Yukon Gold

• 1/4 cup olive oil

• 1 medium onion, finely chopped

• 1 large clove garlic, chopped

• 3 tablespoons lemon juice

• 3 tablespoons chicken or vegetable stock

• salt to taste

• pinch or two of cayenne pepper, optional

Preheat the oven to 400 degrees. Peel the potatoes, cut them into chunks and cook them in lightly salted water for about 15 minutes, or until they are fork tender. While the potatoes are cooking, heat the olive oil in a sauté pan and add the onion. Cook, stirring occasionally, for about 3 minutes, then add the garlic. Cook for another 1-2 minutes, or until the vegetables have softened. Set aside. Drain the potatoes and mash them with a ricer or potato masher until the lumps have disappeared. Add the vegetables and olive oil and continue mashing u til the mixture is fairly smooth. Stir in the lemon juice, stock, salt and the cayenne pepper. Place the mixture in a baking dish. Bake for about 10 minutes or until heated through.

Makes 6 servings

#vegetarian#thanksgiving#vegan#mashed potatoes#side dish#thanksgiving side dishes

Grilled Corn and Green Bean Salad

Grilled Corn and Green Bean Salad

I’ve made this corn salad many times — changing the veggies depending on what I have on hand. Also, I love the way it tastes with corn that’s been grilled, but if I have leftover steamed corn I use that and occasionally make the salad with defrosted frozen corn kernels.

Other changes: asparagus for the green beans, cherry tomatoes for large tomato, scallion for the red onion. Don’t like spicy food? You can leave out the chili pepper.

Have it your way:

Grilled Corn and Green Bean Salad

• 3 cups grilled corn kernels (from 2 large grilled ears of corn)

• 1 cup cut up cooked green beans

• 1 cup cut up tomatoes

• 1 avocado, peeled and diced

• 1/4 chopped red onion


• 1 small chili pepper, deseeded and chopped

• 3 tablespoons extra-virgin olive oil


• 2 tablespoons lime juice


• 1/4 cup chopped fresh basil

• salt
 and freshly ground black pepper 
to taste

Place the corn kernels, green beans, tomatoes, avocado, onion and chili pepper in a bowl. Pour in the olive oil, lime juice and basil and toss. Season to taste with salt and pepper.

Makes 6 servings

Quickie Cole Slaw (Dairy)

I had some buttermilk leftover from a baking class I taught at the New Canaan YMCA. I made some biscuits but still had a bit more buttermilk left so I made a dairy version of cole slaw which was perfect with grilled salmon and a tomato-avocado salad.

Great warm-weather goodies.

This is a simple recipe because I used what I had — no parsley garnish, alas! Since I was cooking for just the two of us, this recipe —- half the amounts I usually use for cole slaw — took almost no time! And it was perfect for two people for two nights of dinner.

Buttermilk Cole Slaw

• 1/2 cup buttermilk

• 2 tablespoons mayonnaise

• 1 teaspoon Dijon mustard

• 1 teaspoon sugar

• 1-1/2 tablespoons apple cider vinegar

• 3 cups packed shredded cabbage

• 1 large carrot, shredded

• 2 tablespoons chopped fresh basil

• 2 teaspoons fresh thyme leaves

• salt and freshly ground black pepper to taste

Mix the buttermilk, mayonnaise, mustard, sugar and apple cider vinegar together until smooth and well blended. Set aside. Place the cabbage and carrot in a bowl. Pour the buttermilk mixture over the vegetables. Add the basil and thyme. Toss the ingredients until the vegetables are thoroughly coated. Season with salt and pepper to taste. Let rest for at least one hour before servinve.

Makes 4 servings

Grilled Pineapple Strips

Grilled Pineapple Strips

What goes with chicken? This for sure: grilled pineapple. Try a side dish that’s a bit different:

GRILLED PINEAPPLE STRIPS

One whole pineapple
2 tablespoons brown sugar
2 tablespoons coconut oil or avocado oil
2 tablespoons orange juice
1 teaspoon grated orange zest
sea salt or kosher salt

Cut the leaves off the pineapple. Remove the outer fibrous rind. Cut the pineapple into strips and place them in a plastic bag or bowl. Heat the brown sugar, coconut oil, orange juice and orange zest in a saucepan over medium heat, stirring until the sugar is dissolved. Pour into the bag over the pineapple. Let rest for at least 45 minutes. Preheat an outdoor grill to medium (or use a grill pan or the oven broiler). Grill the strips for about 4 minutes per side or until well glazed and tender, brushing occasionally with some of the liquid. Sprinkle lightly with sea salt.

Makes 6 servings

Roasted Asparagus with Zatar

When I was a kid, vegetables were always boiled (usually to death) and served with a pat of butter or margarine and it was no wonder that most people hated them.

We’ve learned a lot since then.

Whether you steam, poach or roast them, it’s incredibly easy to dress up any vegetable and make it a delicious side dish or even the star of your dinner.

Like this:

Roasted Asparagus with Zatar

• 1 pound medium-thick asparagus

• 1 tablespoon extra-virgin olive oil

• 1 clove garlic, finely chopped, optional

• Salt and freshly ground black pepper

• 2 tablespoons lemon juice

• 1 teaspoon zatar

Preheat the oven to 450 degrees. Trim the ends of each asparagus spear. Rinse and dry the spears and place them on a rimmed baking sheet. Drizzle the olive oil on top and scatter the optional garlic on top. Roll the spears to coat each one. Sprinkle with salt and pepper. Roast the asparagus for about 10-15 minutes or until tender. Drizzle with the lemon juice, sprinkle with zatar and serve.

NOTE: these are fine whether served hot or at room temperature.

Makes 4-6 servings