Category: Salads

Farro with Orange, Avocado, and Arugula

2/28/2018

I've become a farro fanatic. I have been making salads lately with farro and whatever fruits, vegetables, and nuts are available in my kitchen. Last night's dinner consisted of farro with Cara Cara oranges, avocados, arugula... etc. I will show -- with approximate amounts used -- my recipe below. It's hard to go wrong creating your own signature salad. Just fill it full of combinations you love. From January until spring, my diet contains large amounts of citrus. I just crave it this time of year. If I'm eating a green salad, it most likely contains oranges (blood orange + CaraCara being my favorites), very thinly sliced red onion, and almonds... and a vinegrette using the juice of the oranges and a peppery olive oil; basically how I made my farro salad. Tonight, possibly a farro risotto!

Feel free to change the amounts of the ingredients to your liking...
• 1 cup farro
• 3 cups water
• Salt & pepper
• 2 cups shredded rotisserie chicken
• 3 large oranges, supremed, and any juices (from the cutting and squeezing of supremed oranges) reserved
• 2 avocados, sliced
• 1/2 cup (more or less) thinly-sliced red onion
• 2 handfuls arugula
• Good quality extra-virgin olive oil
• 1/2 cup toasted, slivered almonds
• 3/4 cup Feta cheese, crumbled

1. Toast the farro in a dry saucepan over medium-high heat, stirring frequently, until it smells nutty, about 3 minutes. Add the water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover partially, and cook until the farro is tender but still chewy, about 40 minutes. Drain farro in a colander.
2. In a large serving bowl, combine the farro, chicken, orange segments (see above to learn how to supreme an orange), avocados, red onion, and arugula.
3. Using the reserved orange juices, make a vinegrette with equal amounts of juice and olive oil whisked together. Add salt and pepper to taste. Add vinegrette to the farro mixture and toss gently.
4. Top the salad with the crumbled Feta and toasted almonds.

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Farro Salad with Kale, Figs, and Goat Cheese

9/13/2017

16 Comments

I often think, I'm taking all this time to photograph a meal I have never eaten before. What if once I taste it, I don't like it -- time wasted! But instead I am wondering... will figs still be available to me in the coming weeks so I can make this salad over and over again?
My husband started on his salad long before I did mine, and I was probably rolling my eyes when he kept telling me how good it was. I usually put a lot more effort into our evening meals and thought this might be his way of telling me -- I like a good lunch; make a hearty salad more often! But it didn't take me long once I started eating to agree with him and wonder... who do I thank first? Sylvia Fountaine for the recipe? Trader Joe's for the beautiful figs I've had trouble locating all summer? Cypress Grove for my favorite goat cheese, Humboldt Fog? Actually, I probably made this salad because I have more kale in my garden than I know what to do with... So, thanks, Eileen!

It all comes down to the ingredients. Purchase the freshest figs that are firm and wrinkle free. Toast the farro grains in a dry pan for about 2 minutes before you add the water. Bypass the logs of goat cheese and get some Humboldt Fog by Cypress Grove -- you will love it! Most of the groceries around me sell the Humboldt Fog for $29.00./lb. COSTCO has Humboldt Fog at $17.00/lb. I hope they never discontinue carrying it because I will always continue to buy it.

I've been thinking long and hard lately about the future of LivingTastefully. This fall it will be 10 years since I started my blog. Back then, there weren't many food blogs compared to the number there are now worldwide. Is LivingTastefully even relevant any longer? Several people I have mentioned this to seemed very disappointed. I really appreciate everyone that has followed LivingTastefully over the years. The one comment that has stayed with me (and I do not remember the exact words) was, "It's still relavent. We all need beauty, style, and good taste", (was that close A. R.?). Knowing it means a lot to someone else, means a lot to me. Maybe all I needed was a little time off. There are just so many other things I want to do, but I suppose I can do a little of each. As of now, I will continue with L.T and see where it goes...

Farro Salad with Kale, Figs and Goat Cheese
recipe by Sylvia Fountaine, adapted

SERVES 2
• 1 1/2 cups cooked farro
• 2 large handfuls of chopped lacinato kale
• 4 figs, sliced
• 2-3 tablespoons chopped, toasted walnuts
• 2 2-ounce slices goat cheese, preferably Humboldt Fog
BALSAMIC MAPLE MUSTARD DRESSING
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic
• 2 teaspoons maple syrup
• 1 teaspoon whole grain mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
1. Whisk dressing ingredients together in a small bowl
2. Divide farro among two bowls.
3. In a mixing bowl, massage lacinato kale to tenderize it with a pinch of salt and drizzle of olive oil until coated and pliable, about 1-2 minutes.
4. Divide kale among the bowls. Top with the figs and the goat cheese. Spoon the dressing over the farro, figs, and kale. Sprinkle with the walnuts. Serve with some good, crusty bread!

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Summer Panzanella Salad

7/7/2017

5 Comments

This Summer Panzanella Salad was perfect for dinner last night. I'll be making it often while stone fruits and garden tomatoes are available.

SUMMER PANZANELLA SALAD
recipe for Summer Panzanella shared by The Judy Lab

• 1 pint cherry tomatoes, cut into half
• 1 large shallot, finely sliced on a mandoline
• 2 garlic cloves, finely minced
• 1/4 cup red wine vinegar
• Extra-virgin olive oil
• Flaky sea salt
• Cracked black pepper
• 1 small loaf rustic Italian bread, torn or cubed into bite sized pieces (I used a baguette)
• 2 peaches, or any stone fruit, pitted and finely sliced
• 1 cup sliced strawberries
• 1/4 cup chiffonade of basil, plus additional sprigs of fresh basil for garnish
1. Preheat oven to 375˚F. Line rimmed baking sheet with parchment paper.
2. In a large bowl, gently toss together tomatoes, shallots, garlic, red wine vinegar, 1/2 cup olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
3. Place bread in a bowl and drizzle well with olive oil. Fold bread cubes with a rubber spatula to distribute olive oil all over the bread. Add additional oil if bread seems at all dry. Spread the bread in an even layer on the sheet pan and season with salt and pepper. Bake until golden brown and crispy. Set aside to cool.
4. Add peaches, strawberries, chiffonade of basil and toasted croutons to the tomato mixture. Gently fold together. Top with sea salt, black pepper and additional basil. Serve at room temperature.
NOTE: Croutons can be made in advance.

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Salade de Chévre Chaud + a garden tour

6/21/2017

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Salade de Chévre Chaud, or warm goat cheese salad, is one of my favorite meals when in France. And it's something I don't make nearly enough when at home. But with a garden spilling over in lettuces and a log of French chévre in the refrigerator, it seemed a natural choice for my mid-day meal.

My salad was very basic -- just my fresh garden lettuces, the breaded goat cheese disks and a vinaigrette made with my best olive oil and minced fresh tarragon from the garden. It really didn't need anything more. But I've eaten this salad many times with tomatoes, walnuts and lardons, as well. You can make it what you want it to be.

To make the salad... Cut disks of goat cheese about 1/2-inch thick. (I use sewing thread to slice my cheese to avoid crumbling of the goat cheese. ) I plan two slices of goat cheese per salad serving. Dip the disks of goat cheese into a beaten egg, covering the disks completely. Fill a shall bowl with fine, fresh bread crumbs. Add the disks to the crumbs, turning gently until both sides and edges of the goat cheese are lightly coated with the crumbs. Place the breaded disks on a parchment-lined baking sheet and bake at 350ˆF until the bottom of the disks have turned a gold brown. Flip the disks and bake a bit longer, until bottoms again are golden. Toss lettuces with vinaigrette. For my vinaigrette (enough for two servings), I mixed about 3/4 teaspoon of Dijon mustard and some minced fresh tarragon with equal amounts of red wine vinegar and extra-virgin olive oil. Season with salt and pepper. Divide dressed lettuces between two plate and top each salad with two disks of the baked goat cheese. Add additional (and optional) ingredients of toasted walnuts, tomatoes and bacon, if desired.

There have been a few additions to our vegetable garden. This spring we planted a Honey Crisp apple espalier which was placed at the back of our yard and vegetable gardens. The grape vines crawling on our fence were pruned back to frame the espalier.

We also planted two sour cherry trees that were not purchased as espaliers. If you desire to train fruit trees as espaliers, it is ideal to purchase the plant as a bare root whip. We, however, purchased young trees and are, for that reason, very limited in what we will be able to achieve. Our cherry trees will be fanned espaliers instead of the more traditional espaliers of horizontal branches. When we finally got around to the initial trimming of branches this spring, the trees had dropped their white blooms and were covered with tiny green cherries. Truly, between the two trees I would have had enough fruit for a sour cherry double crust pie (sigh...). My husband and I traded off clipping of the branches because it was too painful seeing the cherries fall to the ground. I was also informed yesterday by a friend, who is also a residential landscaper, that it's every other year when you receive a bountiful crop of cherries from your trees. I took that to mean that I probably won't be making that sour cherry double crust pie next year, either...

Zucchini

I think my nick-name could be, "Basil Farmer"

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Farro Salad with Chicken

3/5/2017

2 Comments

     I've been on a farro kick lately. In addition to this farro salad with chicken, green beans and radishes, that I've made twice in the past week, I've also made a farro, orange and avocado salad two times. Just feels like the perfect thing to eat right now...

• recipe by Russ Parsons | featured in the L.A. Times

• 1 cup farro
• 3 cups water
• Salt
• 1/2 pound green beans, trimmed
• 5 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 3/4 pound rotisserie chicken, cut into bite-sized piece
• 3 cups lightly packed arugula, torn into bit-sized pieces
• 1 cup thinly sliced radishes
• 1/3 cup toasted slivered almonds
1. Toast the farro in a dry saucepan over medium-high heat, stirring frequently, until it smells nutty, about 3 minutes. Add the water and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover partially, and cook until the farro is tender but still chewy, about 40 minutes. Remove from the heat and let stand covered 10 minutes to allow the grain to remove any excess moisture.
2. While the farro is cooking, add the green beans to a medium saucepan of rapidly boiling, liberally salted water and cook just until the color brightens, about 3 minutes. They should still be crisp. Drain and plunge immediately into ice water to stop the cooking. Pat dry, cut into bite-sized pieces and set aside.
3. When the farro is done and while it is still warm, Add the olive oil and vinegar and stir to mix well. Add the chicken and black pepper to taste.
4. When ready to serve, fold in the green beans, arugula, radishes and almonds. Taste, and adjust seasonings if necessary.

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Christmas Dinner... 2016

12/27/2016

6 Comments

This was an unusual Christmas for my husband and me. It's the first year neither one of our daughters was here to celebrate -- with one visiting in-laws in Milwaukee and the other with her boyfriend's family in Chicago. Christmas Eve for us was spent at our neighbor's; a tradition, now that we are no longer traveling over the holidays. We have amazing neighbors and I've made it clear to all of them that they can never move away from me...

When we finally gathered yesterday with family, our Christmas dinner was French Onion Soup and a Salad of Arugula, Roasted Peppers, and Steak. Dessert... a Lemon Meringue Tart.

To start off our midday meal, we drank small glasses of spiked eggnog. Fortunately, the rich aperitif didn't seem to kill anyone's appetite... I stirred a good sprinkling of Chinese 5 Spice into organic eggnog, then added golden rum... to taste. The top was covered in a thick coating of whipped, heavy cream, along with a generous grating of nutmeg.

Whitney with her Frenchie, Midge

As usual, Bisous waiting for anything edible to drop from above.

This will now be my go-to French Onion Soup. The best I've ever made. I made some slight changes to a recipe by Ina Garten.
(recipe below)

When finishing the soup, you will want to top it with the best Gruyére cheese you can fiind. It really makes a difference. I could eat this soup every day...

This is one of my favorite "hearty" salads, and I make it often during the summer for our alfresco meals.

(recipe HERE)

La Fin... Lemon Meringue Tart. Perfect any time of the year...
(recipe below)

French Onion Soup

Serves 8
• 3 3/4 pounds yellow onions, halved, and sliced 1/4-inch thick
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 bay leaves
• 3/4 cup medium-dry sherry
• 3/4 cup Cognac
• 2 1/4 cups good quality dry white wine
• 3 quarts organic beef stock
• 1 1/2 tablespoon kosher salt
• 3/4 teaspoon freshly ground white or black pepper
• 2 teaspoons concentrated beef base (such as Better Than Bouillon brand)
• 1-2 French baguettes, sliced 1/2-inch thick
• 4 tablespoons unsalted butter, melted
• 4-5 cups grated Gruyére cheese
1. In a large stockpot, over medium heat, sauté the onions with the butter and bay leaves until the onions turn a rich golden brown color. Take your time with this -- approximately 45+ minutes. You want to slowly caramelize the onions and not burn them.
2. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for an addition 15 minutes. Preheat the oven to 375˚F.
3. Add the beef stock, salt and pepper. Bring to a boil, then simmer over low heat for 45 minutes. Stir in the concentrated beef base, starting with 1 teaspoon. Taste, and add additional base if needed. Adjust salt and pepper; remove the bay leaves.
4. Brush the baguette slices with the melted butter and place on a baking sheet. Transfer to the middle rack of the preheated oven and bake until the bread slices begin to lightly toast and turn golden. Remove from oven. Ladle soup into oven-proof bowls. Place several slices of baguette onto each bowl of soup, then generously cover with grated Gruyére. Place several bowls on a baking sheet with 1-inch sides and slide onto middle rack of oven. Broil until cheese is melted and gooey. Repeat with remaining bowls. Serve.

Lemon Meringue Tart

TART PASTRY:
• 2 T. sliced almonds
• 1 cup unbleached flour
• 1/4 tsp. salt
• 5 1/3 T. very cold butter, 1/2" dice
• 3 T. ice water
FILLING:
• 3/4 cup sugar
• 1/4 tsp. salt
ˆ 1 cup water
• 3 T. cornstarch
• 2 egg yolks
• 1/4 cup lemon juice
• 2 T. butter
• 2 tsp. grated lemon rind
MERINGUE:
• 5 egg whites
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 teaspoon cream of tartar
1. Make pastry dough and chill for 2 hours. Line a 9-inch tart pan and bake blind at 400˚F until golden brown.
2. Dissolve sugar with salt in 3/4 cup of the water in a saucepan and bring to a boil. Mix the cornstarch with the remaining 1/4 cup water and stir into the sugar-water mixture. Stir constantly until thick and clear. Remove from heat. Beat egg yolks with lemon juice until slightly thickened and stir into cornstarch mixture. Return to heat and bring back just to a boil. Take from heat and stir in the butter and grated lemon rind. Cool slightly and fill the baked tart shell.
3. To make meringue: Place egg whites, at room temperature, in the bowl of an electric mixer. Add salt and start beating with a whisk attachment. Once frothiness has been achieved, slowly start adding the granulated sugar and the cream of tartar. Continue to beat at high speed until the egg whites just begin to hold stiff peaks. Do not overbeat or the whites will become dry and start to separate. Mound the billowy, cloud-like meringue onto the tart and bake in a preheated 375˚F oven until golden.

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Sunday Dinner

11/6/2016

1 Comment

     A simple dinner with family on a recent Sunday night couldn't have been any easier. The main dish was a hearty "salad" of roasted potatoes, sausages and shallots, all tossed with arugula and a drizzle of lemon juice. Prep for the vegetables and sausages takes practically no time at all, and the oven roasting adds an additional 45 minutes. It is going to become my fall and winter go-to meal when I want something quick, delicious and filling.
     And the molded Crème Caramel is my kind of dessert. Since I was a small child, custard has been my favorite way to end a meal. At a restaurant, I will most likely choose crème caramel or crème brulée before a chocolate dessert, or anything else. This recipe belongs to Manger's Mimi Thorrison and is in her newly-released cookbook, French Country Cooking. Here is the link to her original recipe. She has changed the ingredients/recipe slightly in her newest cookbook, and I will just say... purchase that book. This may be the best Crème Caramel I've ever eaten. What I loved about it was the addition of lemon zest.
     Mimi Thorrison uses a large brioche mold for her Crème Caramel. I took a risk on a highly detailed copper mold with tin lining. It unmolded beautifully, but next time, I think I'll use a simple, large Charlotte mold (it took many hours of soaking and gentle scrubbing to remove the hardened caramel from the mold's crevices). Also, use the best quality ingredients you can in this custard. It's worth it and always makes a difference!

•

Sausage + Potato Pan Roast
recipe by Justin Chapple (adapted) | Food & Wine, October 2016

• 2 large red potatoes, cut into 1 1/2-inch pieces
• 2 Yukon Gold potatoes, cut into 1-inch wedges
• 1 large baking potato, cut into 1 1/2-inch pieces
• 10 medium unpeeled shallots, halved
• 1/3 cup extra-virgin olive oil, plus more for brushing and drizzling
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds sweet Italian sausage, links cut into 3 pieces
• One 5-ounce container of arugula
• 1 tablespoon fresh lemon juice

1. Preheat the oven to 425°F. On a large rimmed baking sheet, toss all of the potatoes with the shallots and the 1/3 cup of olive oil. Season generously with salt and pepper. Roast for about 15 minutes, until the potatoes are lightly browned. Brush the sausage with olive oil and add to the baking sheet. Roast for 20 to 25 minutes longer, until the potatoes are tender and the sausage is cooked through.
2. On a large platter, toss the arugula with the lemon juice and a drizzle of the olive oil. Add the mixture on the baking sheet to the arugula: season with salt and pepper and gently toss to combine. Serve.

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Peach & Honeydew Salad with Prosciutto

8/2/2016

2 Comments

Wow... this is my kind of meal! I absolutely loved this Peach and Honeydew Salad with Prosciutto. In addition to this salad, I roasted chicken breasts and seared a large pan of green beans from my garden. I, however, didn't eat any of that. I started out with this salad and ended with this salad. And when it was gone, I was very sorry I didn't have more. I don't purchase honeydew often -- usually cantaloupe instead. I'm now craving it; along with peaches...
Next time, it will be only this salad. A very large salad. And there will be baguettes with French salted butter... perfect! Make it now. It's a summer salad.

• recipe (adapted) from Chef Andy Glover of Mission Estate Winery
SERVES 4

• One 1 1/2-pound honeydew melon -- seeded, peeled, and thinly sliced
• 1 ripe peach, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons balsamic vinegar
• Sea salt and freshly ground pepper
• 2 tablespoons chopped basil
• 1/2 pound fresh mozzarella, small cubes
• 8 thin slices of prosciutto (2 ounces)

1. Arrange the honeydew melon and peach slices on a platter. Drizzle with the olive oil and balsamic vinegar. Sprinkle with salt and pepper. Scatter the basil and fresh mozzarella over the fruit; drape the slices of prosciutto over the top. ENJOY

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Brown Rice Salad with Cherries and Chicken

6/18/2016

8 Comments

This salad is becoming a summertime staple at my house. Perfect for the hot days we are experiencing this weekend. So glad it's cherry season!

+ Brown Rice Salad with Cherries and Chicken +

• recipe from Whole Foods Market

• 3/4 cup basmati rice, rinsed
• 1 1/2 teaspoons fine sea salt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 shallot, finely chopped
• 1/2 teaspoon freshly ground black pepper
• 1 pound cherries, pitted and quartered
• 1 pound prepared grilled or roasted chicken breasts, diced (about 3 1/2 cups)
• 2 cucumbers, peeled and diced
• 1/2 small red onion, thinly sliced
• 1/2 cup pecan halves, toasted and chopped
• 1/2 cup finely sliced basil leaves

1. Bring 2 1/2 cups water to a boil in a small saucepan and stir in rice and 3/4 teaspoon of the salt. Bring back to a boil, stir again, cover and simmer until the rice is just tender but not mushy, about 40 minutes (not all the water will be absorbed). Drain rice and rinse briefly under cold water. Drain again.
2. Meanwhile, in a large bowl, whisk together oil, vinegar, shallot, pepper and remaining 3/4 teaspoon salt. Add cherries, chicken, cucumbers and onion; toss. Add rice and pecans and toss again. Serve at room temperature garnished with basil.

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Salmon, Grapefruit, and Avocado Salad

3/22/2016

2 Comments

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.

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.

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.

+ 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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