A Good Dish

making food simpler

Make Artichoke Heart And Roasted Red Pepper Salad Anytime You Don’t Want To Heat Up Your Kitchen

Artichoke and roasted red pepper salad
Porcelain bowl by Chris Staley

It is that time of year when the heat and humidity discourage me from turning on the stove or oven. We have air conditioning in the bedroom (thank goodness!!) but not in the kitchen so often it gets too hot to think about cooking. As a result, every summer we eat a lot of cold vegetable salads, which I try to vary to avoid boredom and increase nutrition. Green salads, of course, but cabbage, kale, fennel, carrot and raw beet salads all take their turn on our table. Because most of these hold up in the fridge for a few days, they are even more desirable since that means leftovers and even less hot kitchen time.

There are lots of grocery store options for
artichoke hearts in water and roasted red peppers
Artichoke/red pepper salad (the next day)
with added lettuce

My new favorite combination is a true pantry salad meaning it can be made from ingredients from my cupboard shelves – artichoke hearts, roasted peppers, capers and red onion.  Easily enhanced with a few refrigerator items – arugula, celery and parsley, possibly olives, basil or pepperoncini, depending on your preferences, it all comes together very quickly. Add walnuts and either feta or Parmesan to make a main course salad. Dressed with a mustardy balsamic vinaigrette, I wouldn’t have any hesitation about toting it along in warm weather for a picnic or potluck. This savory Italian-esque recipe is reminiscent of a dish you would find in an old school antipasto buffet, but lighter and fresher with the added veggies and less oil. Hmm, eating in Italy-now that would be delightful….

Artichoke and red pepper salad
Porcelain bowl by Chris Staley

ARTICHOKE/ROASTED RED PEPPER SALAD

Combine in a medium salad bowl:

  • 2 cups rinsed brined or frozen (and thawed) artichoke hearts, cut in bit-sized pieces
  • 1 cup roasted red pepper, seeded and sliced in bite-sized pieces
  • 1/4-1/2 cup thinly sliced red onion
  • 1 TBs capers, rinsed
  • 1/2 cup chopped fresh parsley
  • 2-3 stalks celery, thinly sliced
  • 1-2 cups arugula (or any bite-sized lettuce)

Possible add-ins:

Fresh basil, toasted walnuts, crumbled Feta or goat cheese, coarsely grated Parmesan, sliced pickled jalapeños or pepperoncini

Whisk together:

  • 1 TBs Dijon mustard
  • 1 TBs wine vinegar
  • 1 TBs balsamic vinegar
  • 2 TBs olive oil

Pour vinaigrette over vegetables and toss.

Serves 6-8 as a side dish and keeps 2-3 days refrigerated.

Verso of porcelain bowl
by Chris Staley

Chris Staley’s work continues to grow and change while always questioning the definition and perception of a pot. This porcelain bowl is from summer 1985 when he was my teacher at Alfred. Our first assignment was a collection of 12 inch cylinders and it was that exercise that really taught me how to throw. He has been teaching at Penn State for decades and helped shape some of today’s best clay artists as well as recently serving as NCECA president and continuing to make thoughtful and thought provoking work. 

Field of poppies

French Lentil Salad – Easy To Make, Nutritious, Tasty Cold And At Room Temperature – What More Could We Ask?

French lentil salad
Earthenware bowl by Michael Connelly

Lentils are one of the most important pantry provisions in my kitchen. Because they cook quickly, I can take a cup or two of dry lentils and have a meal ready in an hour. I might curry them, sauté with veggies, use them to make soup, cook with rice or simmer 20 minutes and then dress them to make a salad. Lentil salad is a hot weather favorite because you cook once and eat several times, avoiding the repeated heat of the stove. It is also perfect picnic and lunchbox food as it can sit out awhile and tastes good cold or at room temperature.

French lentil salad
Earthenware bowl by Michael Connelly

Lentil salads are extremely variable depending on how you season or dress them and what vegetables, fruits, seeds, nuts or cheese you add. My favorite lentils for a salad are the black beluga or the du Puy (from the Puy region of France) because they hold their shape when tossed but plain old brown or green lentils will work, too. (Save the red for soups or curries as they turn completely soft when cooked). They must be cooked sufficiently (to get rid of lectins, a kind of protein lost with cooking that isn’t good for you) but not so much that they get mushy. The salad here is based on a recently published recipe by Steve Sando, the Rancho Gordo bean guru, which I enhanced to suit my tastes. (His website has lots of great bean recipes). I change it up each time I make it depending on what vinegars, herbs or additions I have on hand. This week I used parsley, jalapeño, rehydrated sun-dried tomatoes, radishes and feta, because that is what I had on hand. After we’ve eaten it a few days running for lunch or dinner, I put the remaining lentils on toast with arugula and mashed avocado for breakfast or lunch. As with most bean dishes, I always make more than I need in order to have leftovers.

French lentil Salad
Earthenware Bowl by Michael Connelly

FRENCH LENTIL SALAD

  • 3 cups cooked French lentils
  • 2 cups finely diced or grated carrots
  • 1 cup finely sliced or diced celery
  • 1 cup finely diced red, orange or yellow bell pepper
  • 1/2-1 cup chopped preferred green herb – parsley, cilantro, tarragon, mint or dill
  • 1 finely diced jalapeño (optional)
  • 1/2 cup chopped sun-dried tomatoes (optional)
  • 1/2-1 chopped avocado (optional)
  • 1/2 cup finely chopped watermelon or red radish (optional)
  • Crumbled feta and toasted pumpkin seeds (optional)

For dressing blend:

  • 2-3 peeled garlic cloves
  • 1/2 cup chopped onion (or scallion if you prefer)
  • 1/2 cup chopped red pepper (fresh or roasted)
  • 2 tsps capers
  • 1 TBs Dijon mustard
  • 1 TBs fresh lemon juice
  • 3 TBs vinegar (balsamic, wine, sherry or a combination)
  • 4 TBs olive oil
  • Salt and pepper to taste

Toss all ingredients with 1/2 blended dressing and taste. Add more to your preference. Serve at room temperature or chill and serve anytime in the next 3 days.

                                                                    *   *   *

Michael Connelly makes a wide range of artful, beautiful and useful pottery in various clay bodies and fired in different ways. His skillful throwing is enhanced by his masterful painting and glazing. His pots are in heavy rotation in our home. Michael has an upcoming show at Clay Akar in August and at his studio in Philadelphia in November. Here is a link to a wonderful interview with him by the intrepid Ben Carter.

Earthenware pourers by Michael Connelly
Photo courtesy of the artist
Rowhouse plate
Slipped and glazed earthenware
by Michael Connelly
Photo courtesy of the artist
Tall composite clay jar
by Michael Connelly
Photo courtesy of the artist

Simple Sautéed Packaged Greens Are My Back Up When I Am Out Of Everything Else (Including Ideas)

Sautéed pea greens
Dogwood Bowl by Birdie Boone
Glazed dark stoneware

Do you ever feel stymied when trying to plan dinner and have no clue what vegetable to make? Me, too. It is easy to choose when you’ve just been to the market and the seasonal vegetables, (like asparagus and sugar snaps now), were plentiful. But there are times when everything looks a little sad or wilted and not very appealing. I try to stock up regularly with the consistently available broccoli, cauliflower, carrots and kale. And there are always frozen peas. But on the days when my fridge seems bare, I rely on the bags or boxes of pre-washed greens I keep stashed for just such occasions.

All kinds of packaged greens are available and can last a few days in the fridge
Sautéed pea greens in a
Dogwood Bowl by Birdie Boone

I have mixed feeling about these bags and boxes, especially since the packaging is wasteful and they have often traveled long distances. I prefer the bunches of local greens at the farmer’s market if they are available but, if not, I often resort to packaged grocery greens. Recently I’ve found local (within state) brands in stores that make me feel a little better about buying them. And, at least, the plastic is recyclable PET. But so much these days is a compromise and if I want ever-ready greens all year long, I buy the “super greens” mixes or arugula, baby kale, pea shoots or spinach and always have greens ready to sauté or toss into eggs, pasta, beans, sandwiches or soups. I add them to smoothies, juices and even my turmeric latte. Almost any green will make a tasty pesto, with or without cheese. The more greens, the more nutrients and fiber so, in this instance, more is more.

Kiss plates with sautéed arugula and mixed greens
Glazed dark stoneware by Birdie Boone

BASIC SAUTÉED GREENS

Sautéing packaged greens is more of a fallback technique than a recipe. I write about it just to remind you that it is easy to add a vegetable to every meal if you have a package at the ready. After a quick washing (I don’t care if it says pre-washed, I always swish at least a few times), I sauté the contents of the whole container or bag, and sometimes 2 (they shrink down to almost nothing), in a little olive oil with minced garlic and a sprinkle of salt and pepper. If you don’t like garlic, use onion or leave it out completely. You can vary them by sautéing mushrooms with the garlic before adding the greens or a dash of soy sauce, lemon juice, vinegar or cayenne at the end. Voila – quick and delicious sautéed greens.

Verso of Kiss Plate
by Birdie Boone

 

Birdie Boone makes the kind of pots I want to use all the time. Not only do they look great on a shelf alone or with food, drink or flowers but also feel great in the hand, wash up well, stack easily and make me happy to use. Could I ask for more? (She will be selling new work at the Hudson Valley Pottery Tour in October).

Trellis Vase with flowers by Birdie Boone
Photo courtesy of the artist
Square shallow bowl by Birdie Boone
Photo courtesy of the artist
Stoneware mug with flowers by Birdie Boone
Photo courtesy of the artist

An Easy Bean Salad To Serve Friends (Or Just For Yourself) This Summer

Lima Bean Salad
Cone 1 Red Clay Bowl By Wayne Branum

I try to cook beans at least once a week as a good source of vegan protein. One pound (about two cups) of dried beans makes several meals, more than you would think when you see them before cooking. Dry beans rehydrate, soaking up a lot of water as they cook along with whatever flavors you add as seasoning. I usually cook them with either a piece of kombu (seaweed) or a bay leaf, following the folk wisdom that says these make them more digestible and have had no complaints. Once cooked, which takes 1-2 hours simmering while I am doing something else, I put the beans, with their cooking liquid, in the fridge and have the makings of many possible dishes for the week ahead. When I don’t get around to soaking and cooking, I rely on a backup reserve of canned beans.

Dry Limas Before Soaking

Some of my favorite bean dishes are also the easiest. Black bean soup, chili and baked beans  as well as cold dishes like hummus or lentil salad, especially great in summer. I add black or red beans to nachos and chickpeas or white beans to green salads. My current obsession is a garlicky and citrusy bean salad I make with Christmas Limas but you could make it with any bean that holds its shape. It is quite versatile in that you can adjust both the vegetables you add and the dressing ingredients. For example, sub scallions for onion, red pepper or carrots for celery, and shallot for garlic. Sweeten it by adding fresh or dried fruit (perhaps chopped apple or apricots) and bulk up the vegetables simply by adding more and serving it on a bed of arugula or lettuce. I first made it last summer for the only time we had visitors stop by and were keeping socially distant. I needed something that could sit out for a while without refrigeration and to which people could help themselves. Not only did this salad work, it was a surprisingly big hit. I hope we’ll be able to see many more friends this year and I will still rely on this dependable make-ahead Lima bean salad.

Christmas Lima Salad

LIMA BEAN SALAD

  • 1 lb large dry Lima beans (I use the Christmas Lima’s ordered from Rancho Gordo,    bought at the 97th St farmers’ market from J & A Farms,  or from North Bay Trading) cooked and drained
  • 1/2-3/4 cup Vidalia or red onion, finely chopped
  • 1 cup celery, finely chopped
  • 1/2 cup chopped parsley or dill or a combination

Optional add-ins:

Currants or raisins, orange segments, finely chopped carrots, minced jalapeños, finely chopped red, yellow or orange bell peppers, chopped scallions, crumbled feta or goat cheese

Whisk together:

  • 2 large cloves garlic, grated or pressed
  • Zest (about 1 tsp) and juice (about 2 TBs) from 1 lemon
  • Zest (about 1 tsp) and juice (about 2 TBs) from 1/2 orange
  • 1 TBs cider vinegar
  • 1 TBs Dijon mustard
  • 4 TBs olive oil
  • 2 tsps ground cumin
  • 1 tsp oregano
  • 1 tsp black pepper
  • 2 tsps kosher or sea salt (a little less or more according to your taste)

Pour dressing over beans and vegetables and mix well, trying not to mash the beans. Serve immediately or refrigerate for 2-3 days. Like most marinated foods, the flavor is better on the second day.

Cone 1 red clay bowl with white slip and blue stain
by Wayne Branum
Verso of red clay bowl
by Wayne Branum

Flank Steak – Marinating Makes It Tasty And More Tender – Just Don’t Overcook It!

Marinated Flank Steak
Porcelain plate by Bernadette Curran

Flank steak isn’t a cut of meat people generally crave but it can be delicious. It isn’t as tender as other steak types but does tenderize with marinating. Since it was the first cut I learned to prepare so it actually tasted good, I have a fondness for it (plus it is lean and not too pricey). I was vegetarian for so many years that I came late to cooking meat. But when I was pregnant and dreaming of roast beef, I started to eat some meat occasionally. Fortunately, my sister is a very skillful meat cook and she shared her technique for flank steak, one she learned from her ex-husband’s aunt. Marriages may dissolve but great recipes live on.

Best to marinate in a non-reactive
container like glass
Grilled marinated flank steak

We still cook and eat meat rarely (beef as food is not an efficient use of land and water) and only when we can find a local grass-fed source. Even in this strange year, we have found wonderful sources for well-raised, well-butchered meat. Almost every decent farmers’ market has at least one clean meat vendor, many farms sell directly to consumers and there are shops and even websites devoted to clean meat sources. I know no one wants to think about these aspects of food but if we are going to eat another creature, let’s do it in the best way possible. Free-roaming, grass fed beef is also better for our health than feedlot corn-fed meat. Yes, it is more expensive but if it is better for you and the animal, isn’t that worth something?

Grilled flank steak on porcelain plate
by Bernadette Curran

MARINATED FLANK STEAK

Marinade:

  • 1/4 cup soy sauce or gluten-free tamari
  • 2 TBs fresh lemon juice
  • 2 tsps olive oil
  • 1/2 tsp toasted sesame oil (optional)
  • 1 generous tsp granulated garlic or garlic powder
  • 1 generous tsp granulated onion or onion powder
  • 2 TBs sesame seeds
  • 1/2 tsp ground black pepper (optional)

Marinate 1 trimmed flank steak in a shallow non-reactive container (like a glass baking dish) for at least 2 hours and up to 24.

Remove flank steak from marinade and either grill or broil at high heat, flipping after 3-4 minutes, until the meat registers 130-135 degrees F for medium rare, the optimal way to prepare grass fed meat (so it doesn’t taste too grassy as happens when overcooked). Let sit for 10 minutes and then cut into thin strips across the grain.

Easy, flavorful and a crowd pleaser, this recipe feeds 4 generously so if you are feeding more or want some left to top a salad or make a sandwich, it takes no more effort to make 2.

 

Bernadette Curran makes wonderful, animated porcelain pots with lively depictions of animals and birds that really capture their essence. Her work can be hard to find but I have found it at the Philadelphia Potters Urban Studio Tour, the Art School at Old Church Pottery sale and Schaller Gallery.

Porcelain cow plate with slips/underglaze
by Bernadette Curran
Porcelain llama plate with slips/underglaze
by Bernadette Curran
Verso of Curran plates
Super moon this week