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Farro + Salmon + Asparagus

3/19/2017

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     Yes... it's another farro "dish".  That's what happens when I go out and buy farro in bulk.  And having no idea what dinner was going to be the other night, it eventually ended up as a Farro + Salmon + Asparagus Salad, since that is what I had in my pantry and fridge.
     This is a fly-by-the-seat-of-your-pants recipe.  Make changes or additions as you see fit.  I gently boiled the asparagus, and I'm not sure quite why I did that... It's my least favorite way to make and eat asparagus.  I won't do it again.  My favorite asparagus preparation is either roasted with olive oil in a 375˚- 400˚F oven, or sautéed in an olive oil-butter mix.  So much more flavor than steamed or boiled. 
     RECIPE:  1.  Measure 1 cup of farro (see NOTE below) and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 1 minute.  Drain.  Place a two quart saucepan over low heat and add the farro.  Toast the farro, stirring, for about 3 minutes.  This adds wonderful flavor to the grain.  Add 3 cups of cold water plus a generous pinch of salt.  Bring to a boil, then reduce heat to low.  Simmer for about 15 minutes or until farro becomes tender.  Turn off heat and allow farro to rest for 5 minutes.  Turn the farro into a mesh strainer and drain off any remaining water.  2. While the farro is cooking squeeze the juice from half a fresh lemon into a small dish.  Whisk in some good extra virgin olive oil (the same amount as the lemon juice or slightly more... your preference) and kosher salt and freshly ground pepper to taste.  Combine with the drained farro in a large bowl.           3.  Preheat oven to 400˚F.  Place 2  5-ounce pieces of salmon in a baking dish.  Sprinkle with salt and freshly ground pepper.  Chop some fresh dill and generously scatter over the salmon pieces.  Lightly drizzle with extra-virgin olive oil, then place the baking dish on the middle rack of the oven.  Roast the salmon until it flakes easily with a fork.  Remove from oven.  4.  Slice the tough ends from a bunch of asparagus and rinse the stems under cold water.  Cut the stems into pieces about 2-inches in length.  Either roast or pan fry the asparagus (see second paragraph on preparing asparagus).  Sprinkle with kosher salt.       5.  Remove the roasted salmon from its skin and break into chunks.  Add the salmon to the farro along with the cooked asparagus pieces.  Gently fold into the farro. Adjust seasoning.  Using a block of Parmigiano-Reggiano, take a vegetable peeler and slice large chards of the Parmesan.  Sprinkle chards generously over the top of the salad.  Top the salad with toasted sliced almonds or pine nuts.  

NOTE:  Farro is an ancient grain.  Look for the semipearled variety of farro for this recipe.  It has had some of the bran removed for quicker cooking.  The whole grain variety will need overnight soaking before you can proceed. 




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Garden Pea & Salmon Tart

7/3/2016

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     It's been a glorious summer so far.  There have been few days when it is so hot, I question whether I should be in my kitchen baking.  That's not the case at all this year.  I've been able to bake like crazy.  The dew point, much of the time, would even allow meringues!  My kitchen has produced many sweet and savory tarts, and one of my favorite has been this Pea and Salmon Tart that made use of freshly picked peas from my garden.  For me, there is just nothing better than walking out back and picking dinner.

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     We have been eating every evening meal alfresco.  Until a couple of nights ago, we weren't even bothered by Minnesota mosquitoes.  Ideal conditions!

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     Fresh dill from my herb garden, above.  Hydrangea, below, also from my backyard gardens. 

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     This is the first time in many years that we have been home in Saint Paul over the 4th of July holiday.  As my husband knows, I really dislike going anywhere during the summer months.  I wait all winter... long Minnesota winters... for my kitchen garden.  And to leave just when the haricot verts are ready to pick turns me into quite the curmudgeon.

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PASTRY
• 1 1/2 cups unbleached, all-purpose flour
• 1/2 teaspoon kosher salt
• 8 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
• 4 tablespoons ice water
• extra flour for rolling pastry
FILLING
• 1/2 cup fresh garden peas
• 1 poached, baked, or grilled wild salmon fillet, skin removed, and cut into pieces
• grated zest of 1 lemon
• 2 tablespoons chopped fresh dill
• 1 tablespoon finely chopped shallot
• 4 large eggs
• 1 cup fresh ricotta
• 1/4 cup heavy cream
• 1/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper
1.  Pulse 1  1/2 cups unbleached, all-purpose flour and salt in a food processor.  Add butter; pulse until pea-size lumps form.  Drizzle 3 tablespoons ice water over the mixture.  Pulse until moist clumps form, adding more ice water by drips if dry.  Gather dough into a ball and flatten into a disk.  Wrap in plastic; chill 2 hours or overnight. 
2.  Roll out dough on a lightly floured surface.  Transfer to a round or square tart pan (I used a 10-inch-by-10-inch pan); gently press onto bottom and up sides of the tart pan.  Wrap in plastic and freeze while preheating oven to 400˚F. 
3.  Line dough with foil; fill with dried beans or pie weights.  Bake for 17 minutes.  Remove foil and beans.  Return to oven and bake until crust is  golden.  Remove crust and reduce oven temperature to 375˚F.

4. In a medium bowl, gently mix together the peas, salmon, lemon zest, dill and shallot.  Transfer the mixture to the tart crust and distribute evenly over the crust.  In another bowl, whisk the eggs to break up.  Add the fresh ricotta, heavy cream, Parmesan and salt and pepper to taste; whisk to combine.  Pour evenly over the peas and salmon.
5.  Place the tart on the middle rack of the oven and bake until set, about 25 minutes.  Serve warm.





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Grilled Salmon with Rhubarb and Red Cabbage

5/18/2016

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     I finally got around to making this colorful dish of Salmon with Rhubarb and Red Cabbage.  I have had this recipe squirreled away for years, always running across it when rhubarb season was over and all of my red cabbage had been used up or given to friends.  But this time my (rather unorganized) recipe files (found on all three levels of my house) didn't get the better of me.  I ran across the recipe at the most opportune time -- when I was again wondering what I should do with all of my rhubarb.  Of course, it is far too early to be eating red cabbage from my garden; the plants only went in two weeks ago.  But this dish will certainly be on my menu again this summer. 
     I made some slight changes to the original recipe.  Instead of roasting the salmon in the oven, it was grilled outdoors on a cedar plank.  And assorted garden lettuces were tucked under the tender red cabbage that was simmered in a syrup of orange and spices.  I can also see this rhubarb and cabbage served with an herb encrusted pork tenderloin, seared and finished in the oven.  So many possibilities.


+ Grilled Salmon with Rhubarb and Red Cabbage +

• adapted from a recipe in Bon Appetit | April 2010
• 4 teaspoons black or yellow mustard seeds
• 1 1/4 cups fresh orange juice
• 1 cup sugar
• 1/3 cup water
• 2 tablespoons finely grated orange peel
• 4 teaspoons coriander seeds
• 1 tablespoon caraway seeds
• 1 tablespoon minced peeled fresh ginger
• 3 cups 2-inch-long, 1/4-inch-thick matchstick-size strips of rhubarb (from 12 ounces trimmed rhubarb)
• 8 cups thinly sliced red cabbage (from about 1/2 medium head)
• 1/2 cup Sherry wine vinegar
• 1/2 cup dry red wine
• 6  6-ounce salmon fillets with skin
• 2 tablespoons olive oil
• 3 cups assorted lettuces
• 3/4 cup plain Greek-style yogurt

1.  Stir mustard seeds in small dry skillet over medium heat until beginning to pop, about 3 minutes.  Transfer to small bowl; reserve.
2.  Bring orange juice, sugar, 1/3 cup water, and orange peel to a boil in a large skillet, stirring until sugar dissolves.  Reduce heat to medium; add reserved mustard seeds, coriander seeds, caraway seeds, and ginger.  Simmer until syrupy, 10 minutes.  Add rhubarb; reduce heat to medium-low.  Cover and simmer until rhubarb is tender but intact, 2 minutes.  Using a slotted spoon, transfer rhubarb to microwave-safe bowl; reserve. 
3.  Bring syrup in skillet to a simmer.  Add cabbage, vinegar, and wine; bring to a boil.  Reduce heat to medium, partially cover, and simmer until cabbage is soft and most of the liquid is absorbed, stirring frequently, about 45 minutes.  Season to taste with salt and pepper.  Remove from heat.
4.  Place salmon pieces on a pre-soaked cedar plank.  Brush salmon with olive oil; sprinkle with salt and pepper.  Grill salmon over medium-low heat until it is just opague in center.  Rewarm reserved rhubarb in microwave just until warm.
5.  Divide lettuces among 6 plates or shallow bowls.  Scoop cabbage onto the lettuce.  Lift the skins off of the salmon fillets and place a fillet atop the cabbage.  Spoon a dollop of Greek yogurt onto the salmon; arrange strips of rhubarb on the yogurt.





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Salmon, Grapefruit, and Avocado Salad

3/22/2016

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     I've made this salad twice in the past week.  It's loaded with citrus that I crave this time of year, plus two of my favorite things... salmon and avocados. 

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     And I serve the salad with another favorite of mine... Pain aux Olives.  I try to keep these olive rolls in my freezer at all times.  I keep containers of olives in my refrigerator, just in case I run out of the rolls and needs to bake more. 

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     And in case you're wondering why I haven't been posting as often... it's all because of little Bisous, below.  He's been keeping me very busy, which is just the way I like it.

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+ Salmon, Grapefruit and Avocado Salad  +

• an adapted recipe from Martha Stewart
• Serves 4 as a first course, or 2 as a main course


• 2 skinless salmon fillets (each about 8 ounces, 1-inch thick)
• Coarse salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1/4 cup thinly-sliced red onion
• 1 large Ruby Red grapefruit, peel and pith removed, segmented
• 1 to 2 ripe avocado, pitted, peeled, and sliced
• 3 handfuls arugula
• 1 tablespoon fresh lime juice
1.  Preheat oven to 375˚F.  Season salmon with salt and pepper.  Place in a baking dish and drizzle with 1 tablespoon oil.
2.  Bake salmon until partially opaque in center, approximately 10-12 minutes.  Transfer salmon to a dish and let cool.
3.  Break the salmon into large pieces and divide among serving dishes.  Top each with arugula, grapefruit, and avocado.  Scatter sliced red onion over the top.  Season with salt and pepper.  Whisk remaining 2 tablespoons oil with the lime juice; season with salt. and drizzle dressing over each salad.
+  Feel free to increase, or decrease ingredients to your liking.  I'm usually heavy on the grapefruit and avocado.




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I've got beans!

7/13/2015

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     I cannot let a summer pass without making a big Salade Nicoise at least once.  The timing of a Salade Nicoise depends on just one thing... whether or not my green beans are ready.  WELL... they're ready!
     I plant two beans each spring.  One is a bush, French Haricot Verts -- the thinnest of green beans -- and the bean that I use in my Salade Nicoise.  I always plant two beds from seed with their rectangular plots surrounded by 20-inch-tall bamboo fencing to keep hungry rabbits out.


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     This year I planted one bed of the Haricot Verts in mid-April, followed by a second planting three weeks later.  But I've come to realize I should have waited even longer.  Both beds are going gangbusters right now.  And in addition to the Haricot Verts, the heirloom purple pole beans I planted this spring are coming on with a vengeance as well.  Needless to say... we will be eating a lot of beans this week at my house!

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     Too bad these beautiful purple beans turn green once thrown into a pan of boiling water.

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     This is a fantastic recipe for Salad Nicoise.  Get some really good bread and salted butter, pour yourself a glass of Provencal Rosé and enjoy a long, leisurely al fresco meal this summer!

•  Salade Nicoise
      adapted from a recipe in The New Basics Cookbook
                                         by Julee Rosso & Sheila Lukins
                                    Recipe adjusted to feed 6 to 8 people


• 16 new potatoes
• 1 pound haricot verts, trimmed, or if using regular green beans trimmed and halved lengthwise
• 6 cans (4 1/2 ounces) tuna (packed in olive oil), drained
• 8 tablespoons finely chopped red onion
• 4 tablespoons tiny capers, drained
• 7 tablespoons, plus 1 1/2 teaspoons fresh lemon juice
• 7 tablespoons, plus 1 teaspoon mild extra-virgin olive oil
• Freshly ground black pepper, to taste
• 2 generous tablespoons fresh rosemary, chopped
• 1 cloves minced garlic
• Coarse (kosher) salt, to taste
• 4 cups grape tomatoes, halved
• 4 tablespoons parsley, chopped
• 8 hard-boiled eggs, peeled and halved
• 1/2 cup Nicoise olives

1.  Preheat oven to 350˚ F.
2.  Prick the potatoes with the tines of a fork, and place them in a baking dish.  Bake for 1 hour, or until tender.  Set aside to cool.
3.  Bring a saucepan of water to a boil and add the beans.  Simmer until just tender, 4 to 5 minutes.  Drain.  Wrap in a dish towel and set aside.
4.  Place the tuna in a mixing bowl, and break it into large chunks.  Add the red onion, capers, 4 tablespoons of the lemon juice, 1 tablespoon, plus 1 teaspoon of the olive oil, and pepper.  Toss gently until well-combined and set aside.
5.  Cut the cooked potatoes into 1/4-inch-thick slices, and place them in a mixing bowl.  Add 4 tablespoons of the olive oil, 1 tablespoon plus 1 1/2 teaspoon lemon juice, rosemary, garlic, pepper, and coarse salt.  Toss to combine, and set aside.
6.  Place the halved grape tomatoes in a bowl.  Sprinkle with pepper, coarse salt, and the parsley.
7.  Just before you are ready to serve, toss the beans with the remaining 2 tablespoons lemon juice and 2 teaspoons olive oil.  Season with coarse salt.
8.  Arrange tomatoes, tuna, potatoes, and green beans on a large platter.  Place hard boiled eggs throughout and toss Nicoise olives over the top. 






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Salmon and Potato Hash with Poached Eggs

1/13/2015

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     Plan a lazy weekend brunch and make this Salmon and Potato Hash with Poached Eggs!  Whenever I have some leftover salmon, I tend to use it in risotto, but this hash is now the new contender for that piece of fish.  Every ingredient can be prepared ahead, making assembly, the morning of, very easy.


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... an adapted Food & Wine recipe


• 1 pound small Yukon Gold potatoes
• 4 slices of bacon
• 2 tablespoons unsalted butter
• 1 small red onion, finely chopped
• 3/4 pound cooked, skinless salmon fillet, flaked
• 2 tablespoons snipped chives
• Salt and freshly ground pepper
• 4 eggs


1.  Place potatoes in a pot of water and bring to a boil.  Cook until tender.  Drain and let cool briefly.  Peel the potatoes, then cut them into 1/2-inch cubes.
2.  Dice the bacon.  In a large cast iron or nonstick skillet, cook the bacon until browned.  Transfer the bacon to paper towels to drain.
3.  Add the butter to the bacon fat in the skillet. (If not making hash immediately, save bacon fat or substitute olive oil when proceeding with recipe.)  Over moderate heat add the onion and potatoes. Cook, stirring and gently mashing the potatoes occasionally, until the potatoes are beginning to brown in spots.  Add the bacon, salmon, and chives and cook gently until the salmon is heated.  Season with salt and pepper.  Remove from heat and cover to keep hash warm.
4.  Meanwhile, bring a skillet or sauté pan full of water to a vigorous simmer (start heating the water while potatoes are browning).  Crack eggs into individual bowls and add them to the simmering water.  Poach the eggs until the whites are set, but the yolks are still runny, about 5 minutes. (Read how to make poached eggs ahead HERE.)
5.  Divide salmon hash between 4 plates or bowls.  With a slotted spoon, lift eggs from water, drain, and place on top of hash.  Serve immediately.





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Roast Salmon with Sautéed Radishes and Sorrel Cream

9/12/2014

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     This Roast Salmon with Sautéed Radishes and Sorrel Cream has been on my "to make" list for over a year.  After several failed attempts to purchase fresh sorrel, I gave up -- only to find it, last week, growing in my neighbor's herb garden!  Of course, our neighbors gave me the sorrel and joined us for dinner.  Savory Tomato-Thyme Shortbread with Olive Gremolata was the appetizer served before this meal; Chocolate & Lavender Tartlets, the dessert.
     The original recipe calls for making the sorrel cream sauce while the salmon is roasting.  I cooked the sauce ahead and held it in my blender container at room temperature until I needed to finish it off.  I use a Vitamix which also allowed me to heat the sauce when I was blending.  I will show the recipe as printed, but if you do want to make the sauce slightly ahead of time, know that you may do so.

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•
  recipe from Renee Erickson as printed in The Wall Street Journal

• Four 6- to 8-ounche salmon fillets, pin bones removed
• Salt
• 5 tablespoons butter
• 1 shallot, peeled and thinly sliced
• 1 cup heavy cream
• 2 cups thinly sliced sorrel leaves, stems removed
• 12 radishes with some greens attached, cleaned and halved or quartered lengthwise into bite-size pieces

1.  PREHEAT OVEN to 425˚F.  Season salmon with salt.  Place fillets, skin side down, on a lightly greased sheet pan and transfer to oven.  Roast until salmon easily flakes when pressed on but remains slightly darker in color at its center, 10- 15 minutes, depending on thickness.
2.  Meanwhile, set a medium sauté pan over medium heat.  Swirl in 2 tablespoons butter.  Once butter has melted, add shallots and gently cook until translucent, about 7 minutes.  Add cream and simmer until slightly reduced and thick enough to coat the back of a spoon, about 5 minutes.  Increase heat to medium-high and add sorrel leaves.  Cook until leaves just wilt, 1-2 minutes.  Remove pan from heat and transfer everything to a blender or food processor.  Purée until a smooth, uniform sauce forms, then season with salt to taste.
3.  Wipe out sauté pan and set it back over medium-high heat.  Swirl in remaining butter.  Once butter has melted, add radishes and sauté until just tender and lightly browned, about 5 minutes.  Season with salt to taste.
4. To serve, distribute sauce among four plates.  Place roasted salmon over sauce and top with sautéed radishes.





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Brunch -- January 1, 2014

1/2/2014

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     New Years Day Brunch is now just a memory.  An hour of champagne toasts (of which I no longer partake -- too much of a risk factor in the success of the ensuing meal) were followed by 3 courses and 5 hours at the dining table.   It is a tradition that we have celebrated with the same friends for 25+ years.

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                        MIMOSAS with PROSECCO
                        SMOKED SALMON with LATKES and HARD-BOILED EGGS
                        POPOVERS
                        BRIOCHE with PROSCIUTTO, GRUYèRE, and EGG
                        CITRUS PAVLOVAS with GRAPEFRUIT and MINT

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First course was the Smoked Salmon with Latkes and Hard-Boiled Eggs.  This was an appetizer I had this past summer at a lodge in Glacier National Park and knew immediately I would be including it in my New Years Day Brunch.   I made the latkes ahead and froze them, reheating them directly from the freezer to oven (350˚ for 15 minutes).  They were delicious; tender on the inside with a crispy outside.  Recipe for the latkes HERE.

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Salmon balls were made by mincing Norwegian smoked salmon with a chef's knife, then formed by hand into balls (24 ounces for 8 servings).  The potato latkes were placed upon a dollop of sour cream with additional sour cream to secure the salmon;  another small spoonful on top was sprinkled with chives. 
Surround with sliced hard-boiled eggs and toss on chopped red onion and capers.  Amazing!


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     Second course was Brioche with Prosciutto, Gruyère, and Egg; a recipe by Suzanne Goin.  I chose to make my own brioche that was sliced thick, spread with salted European butter and placed under the broiler.  The bread was then topped with Gruyère, melted under the broiler and finished off with an arugula salad (frisée was called for but what I found at the grocery was disappointing), prosciutto, and a fried egg --  my kind of salad!  With purchased brioche, it would go together quite fast.

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     And for dessert...
    
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                        Citrus Pavlovas with Grapefruit and Mint

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     Just the kind of dessert needed after the rich excesses of the holidays; baked meringues flavored with citrus beneath a cloud of orange marmalade whipped cream, and fresh grapefruit segments.

+ Citrus Pavlovas with Grapefruit and Mint
      recipe from the Jewels of New York
• 4 large egg whites
• Pinch of salt
• 1 cup sugar
• 1 teaspoon cream of tartar
• 1 teaspoon orange extract
• juice of half a lime
• 1 cup fully whipped cream
• 1/4 cup orange marmalade
• 2 grapefruits, segmented for garnish
• mint sprigs, for garnish

• honey for drizzling

1.  Preheat the oven to 225˚F. Whisk the egg whites and salt together until firm peaks form. Gradually add the sugar while continuing to whip th e egg whites. Add the cream of tartar, orange extract and lime juice. Mix together until well combined. On a piece of parchment paper, use a teacup to trace six circles, each 4 inches in diameter. Spoon the meringue onto the parchment paper, using the circles as a guide. Place in the oven and bake for about 2 hours, until crisp on the outside and soft in the center.
2.  Fold the orange marmalade into the whipped cream. Place pavlovas on a serving dish and garnish with a generous dollop of the marmalade cream mixture, a few segments of grapefruit, mint sprigs and a drizzle of honey, if desired.






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Summer is for salads

7/9/2013

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     Summer is for salads -- at least at my house.  I make salads in the fall, winter, and spring, but the majority of those don't resemble the salads I make throughout the summer.  In the cooler months I'll combine greens with toasted nuts and dried fruits, fresh pears, apples, or oranges, and toss with flavorful vinaigrettes; salads that are served as a first course, or a side.
     But the salads I prefer during the summer months are meals in themselves -- when it's hot outdoors and I feel like a simple, no-cook meal.


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     This Tuna Salad with White Beans and Arugula is one of my favorites this time of the year.  The salad's ingredients, which combine quickly, are tossed with nothing more than a good quality, extra-virgin olive oil.  Easy enough! 


+ Tuna Salad with White Beans and Arugula
     adapted recipe by Robbi Bartolotta

• Three 5-ounce cans tuna in olive oil, drained and lightly flaked
• One 15-ounce can cannellini beans, drained and rinsed
• 2 cups cherry or grape tomatoes halved
• 1 small red onion, finely sliced
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 large handfuls of arugula


+ Combine the first 4 ingredients in a large bowl.  Drizzle with the olive oil and season with salt and pepper.  The salad can be held at this point in the refrigerator.  Right before serving, add the arugula and gently fold into the salad.  Adjust seasonings and oil.


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Summer in Minnesota

6/26/2013

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     This is what I believe most Minnesotans live for -- summer!  And after what seemed like a winter and spring that would never end, it is now time to celebrate the outdoors.  I bike as often as I can, work in my garden every day, and try to dine on the patio as much as possible.  I just hosted a dinner for friends that I have meant to do for a long, long time.  And, hopefully, I have more of these dinners still ahead during this short span of warmth we now enjoy.
 
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     Pipi believes that if she positions herself below a dining table, she will reap huge rewards.
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     As I've mentioned before... this is my favorite soup, EVER!  I know... you need to plan ahead with this soup.  There are several steps involved.  But you will be SO rewarded!  And a warm, summer's evening is the ideal time to serve this chilled soup with amazing flavors.  (I have left-overs!)
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SERVES 6
For Spice Mix:
• 2 tablespoons chili powder
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon cumin
• 1/8 teaspoon cayenne

• Six 6-ounce pieces salmon fillet
• 1/2 cup tomato juice
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• 1/3 cup finely chopped vine-ripened tomato
• 1/2 pound mixed baby lettuces

Make Spice Mixture:
1.  Stir together all spice mixture ingredients and reserve 1 1/2 teaspoon for vinaigrette.
2.  Divide remaining spice mixture among salmon pieces, rubbing into fish and arrange fish in one layer in a shallow dish.  Chill fish, covered, 2 hours.

PREPARE GRILL

1.  In a bowl, whisk together tomato juice, vinegar, and reserved spice mixture and add oil in a steady stream, whisking until emulsified.
2.  Grill fish until just cooked through.
3.  While fish is cooking, in a bowl toss tomatoes and lettuces with enough vinaigrette to coat lightly and divide among 6 plates.  Divide salmon pieces among plates and pour remaining vinaigrette around each serving.

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                         And if you're wondering... I made THIS for dessert.
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