Caprese salads are simple by definition, and usually only consist of tomatoes, basil, fresh mozzarella cheese and olive oil. But here’s the thing… fresh mozzarella, in spite of all of its many virtues, can be a bit of a yawner in the flavor department. In this recipe, the fresh mozzarella is given a little more personality by marinating it in olive oil, garlic, lemon zest and tons of herbs. I think you will find this to be a game changer in all things Caprese. The only thing missing here is a loaf of artisan bread and a bottle of wine…….
Salads
Potato Salad For A Crowd
Do you have a crowd to feed this 4th of July? Me too. It is tradition in our family that I make the potato salad, and that I make enough for a ton of people so everybody can take some home. This was also one of my dad’s favorite dishes, and since the 4th of July was his favorite holiday, he has been on my mind a lot lately.
I miss my dad. Every single day. He was a prince among men, disguised in a rumpled shirt, reading glasses covered with paint splatters, bits of sawdust and motor oil, and a baseball cap that looked like it had been run over several times.
My dad put training wheels on my first bicycle, and bought me a pony when I was too little for a big horse. He bought my first car, a three speed, 1965 Mustang that had seen much better days. Then he took his life into own his hands and taught me how to drive it. He helped buy my first house, and spent an entire year fixing it up. We fought like cats and dogs during that year, since we each had a different perspective on how the place should look. He favored white, black, and red. I despised them. One day, I was painting the dining room ceiling a vivid rose color (looking back, it was hideous and I eventually did it over in another color). Grandpa Bob walked in, saw what I was doing, and had a fit. Then he stomped out and slammed the door. Thirty minutes later he came back with two giant ice cream cones. That is how the year progressed. We went through a lot of ice cream, and he never gave up on me.
Our dad loved every single moment of his life, had an amazing sense of observational humor, and could sell you the Brooklyn Bridge even if you already had one. He loved to eat, and this Potato Salad was always one of his favorites. He would always ask for seconds, but would caution, “Just a little spoonful. I’m delicate, you know”. Happy 4th of July, Grandpa Bob. I love you. …now let’s get going on this recipe!
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Asparagus Salad with Sugar Snap Peas, Strawberries & Double Strawberry Vinaigrette
They say what grows together goes together, and those words couldn’t be truer than when combining these seasonal flavor powerhouses: fresh asparagus, juicy sugar snap peas, and sweet, ripe strawberries. The asparagus stalks are peeled into ribbons, and the tips are sautéed until just crisp/tender – the best of both worlds. I’ve also thrown in some roasted pumpkin seeds for crunch, and slightly sweet Double Strawberry Vinaigrette for dressing. Oh – and then there’s the blue cheese…. Good stuff, Maynard. …
Massaged Kale Salad with Delicata Squash & Smoked Gouda
What do you say we take a small time-out before the holiday food frenzy and be good to ourselves in a healthy, but delicious way? I see my friend Rebecca every few weeks, and after catching up on family stuff, we usually jump right in to recipe ideas. Rebecca is a serious Pinterest explorer, and one day she started telling me about this great massaged kale salad she was experimenting with. I just had to try the concept, to see how this attempt to tame the savage beast we know as kale could be possible. Sound weird? It’s not – really. Massaging kale that has been sprinkled with salt helps it to release moisture and also seasons it, which means improved flavor. This results in a lot less bitterness and a more tender texture, which is very helpful for those of us who can find kale to be challenging to embrace as the nutritional powerhouse that it is. We add some sweetness too – we’ll be roasting some rings of Delicata Squash to add to the top. Delicata is not only delicious, but is a dream for lazy cooks like myself. It’s so tender you can even eat the peel – no kidding! But wait…. As good as this was, the salad just needed a little something more, so you’ll find plenty of crumbled Smoked Gouda cheese. Finally, the whole thing is topped off with a Fig Balsamic Dressing for a sweet and savory kick. Now we’ve got ourselves a serious salad we can feel good about eating.
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Green Bean and Grilled Corn Salad with Cherry Tomatoes & Lemon Vinaigrette
This is one of those salads that you really can make your own – it all depends on what’s crying out to you from your garden in desperate need of picking, or less dramatically – what looks really good at your local farm stand or supermarket. This one takes advantage of the best of summer – fresh green beans, steamed until just tender, sliced cherry tomatoes and grilled corn that has just begun to char and caramelize. Add a few more touches here and there, and whip together a light, creamy lemon and mustard vinaigrette, some tangy blue cheese, and you are good to go. This salad travels well and fits right in at any picnic or barbecue.
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Grilled Caesar Salad with Jumbo Shrimp & Ciabatta Croutons
This is what I call the perfect solution for a hot summer evening. I am all sweaty and not in the mood to cook, but since I am forever in the mood to eat, let’s just throw everything on the grill. Skewer some big shrimp and slice up some hearts of romaine lettuce, grab some blackberries and your favorite Caesar dressing, Parmesan cheese and croutons and you are good to go. Grilling the romaine to a slightly smoky char gives this salad a whole new identity. Use your favorite best-quality Caesar dressing to make this a nearly effortless endeavor, which is critical during this time of year. Jump right on over to the blog and I’ll show you how you can get this on the table in no time flat.
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First Harvest Garden Salad with Parmesan Croutons & Jelly Vinaigrette
This is the first in a series of Harvest Salads, and is meant to optimize what is in your garden or what strikes your fancy at the Farmer’s Market or Supermarket. It also happens to be one of those ‘Cooking By The Seat Of Your Pants’ recipes we love to make. The ingredient list provided are just suggestions, so no quantities are listed. The idea here is: effortless, fast, and fun. Oh, and delicious too. It’s summer after all – let’s go a little easy on ourselves.
And then there are the Parmesan Croutons. This quite possibly could be one of the easiest recipes you will ever make, but it never ceases to amaze anybody I serve it to. Why? Simple. It has only one ingredient, which happens to be cheese. It’s really hard to find a cheese hater out there, and even more difficult to find a melted cheese hater. I love horsing around with this recipe. For starters, you don’t have to use super expensive Parmigiano-Reggiano cheese. My favorite way to make them is to use a combination of cheeses, and love a combination of Asiago, and Provolone. Often I will throw in a little bit of Sharp Cheddar too – It just depends on what is hanging around the house when the mood strikes.
A Jelly Vinaigrette recipe is included because it happens to be my favorite – not to harsh with vinegar, but more smooth and fruity. This means it will encourage you to eat more salad, and that’s a very good thing. Let’s hop right on over to the blog and check it out!
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Purple Potato Salad with Pickled Red Onions & Feta
Funky. Pretty. And a nice break from an everyday Potato Salad. This guy is full of just-tender steamed purple potatoes, fresh oregano, sliced Castelvetrano olives, feta cheese and super-easy to make pickled red onions. Let’s not forget the edible flowers if you happen to have any hanging around. Top it all off with a lemony, mustardy vinaigrette and you’re in business. How about we jump right on into the blog and get this party started?
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Chicken Salad with Blueberries in Crispy Filo Baskets
If you are hosting a brunch, luncheon, shower, or any of those types of things and are in need of a recipe you can make pretty quickly that will keep you out of the kitchen on the big day, this one might just do the trick. I am speaking from experience since I first made this for Mother’s Day for my mom, otherwise known as Neeners. This worked particularly well in that event, since Neeners must eat each meal on time or all hell breaks loose. Neeners usually gets up at 6:00, is wolfing down a lumberjack sized breakfast by 6:10, then takes off in a squeal of tires to do whatever she has up her sleeve for that day. She is home by 11:00, has a linebacker sized lunch, and then a glass of wine and dinner by 5:00. This is her schedule, and woe be to anyone who veers from it. This makes holiday dining somewhat of a challenge in our family, since we do not typically adhere to her feeding schedule. Let’s say we decide to have dinner at 6:00. Just like clockwork, she will come stomping into the kitchen at 4:45…”When are we going to eat??!! I am on my face!!” I think ‘on my face’ means she is faint with hunger, but it could also be that she was feeling the results of happy hour. She is, after all, pushing 87 and a little wine goes a long way. If there is a Neeners in your life, never fear. This recipe can be all done ahead of time and assembled in seconds right before serving. Problem solved. Let’s get organized…..
Spring Vegetable Ragu with Rough Cut Lasagna Noodles
This is most definitely one of those recipes you can make all your own. You pick the vegetables and how much of each, and you pick the pasta and how much of that you want. It all comes together in a light buttery, lemony, mustardy sauce the pasta drinks right up. You’ll want to make sure you chow down while the vegetables are still in a crisp/tender state, which should not be a problem. This goes down easy.
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