Kale & Date Salad

A fall salad with raw kale, sweet dates, and salty parmesan cheese

Weirdly enough, some of the foods I've been drawn to most often during my pregnancy are leafy greens. There's definitely still a lot of carbs and ice cream going on in my diet, but my body has been craving vegetables and hearty greens like kale are at the top of my favorites list. This is certainly not the first kale salad I've featured on this site but it's special enough to be added into the rotation. We get catered lunch from Lemonade at one of my company's offices, and this is my version of one of the salads they provided. The combination of sweet, caramel-y dates with the salty cheese and crispy capers add lots of flavor to the raw kale. I pair it with a pretty acidic dressing to counterbalance the sweetness, which also makes this a good salad to pair with a rich main course. This would be delicious alongside braised meat or a fall stew but is hearty enough to have for a light lunch with some good bread.

Note: I am lucky enough to buy dates from a vendor at my local farmers market. If you can do the same or buy them from a specialty store, it's worth seeking out really good ones. If not, medjool dates from the grocery store will work fine - just make sure they aren't too soft since you need to slice them and mix them in the salad.


More Kale Salads:
- Kale, Brussels Sprouts, & Hazelnut Salad
- Kale Ribbon Salad with Parmesan & Garlic Vinaigrette
- Delicata Squash, Pepita, & Baby Kale Salad


Kale, Date, & Parmesan Salad:
Ingredients
- 1 bunch lacinato kale, washed, dried, stems removed and thinly sliced into ribbons
- 1/3 lb. dates, pitted and thinly sliced
- 1/4 c. parmesan cheese, shaved into pieces with a vegetable peeler
- 1/4 c. olive oil + a little more
- 3 tbsp. capers, drained and patted dry
- 2 tbsp. red wine vinegar
- 1/2 tsp. honey
- kosher salt
- black pepper

Recipe

• Heat a small pan over high heat. Add in a glug of olive oil and add in the capers.
• Cook the capers, shaking the pan often, for 2 minutes, or until crispy. Set aside.
• In a large salad bowl, whisk together the vinegar, honey, and a big pinch of salt and pepper. Slowly whisk in the olive oil until combined.
• Add in the kale and mix very well with the dressing, working it through the leaves with your hands to massage and tenderize the kale.
• Add in the dates, parmesan, and capers and mix again. Check for seasoning and adjust if necessary.
• Serve and enjoy. This salad can sit in the fridge or at room temp for several hours.

Serves four - six (side dish)

Late Summer Corn Chowder

A rich and creamy soup made with corn, potatoes, tomatoes, and peppers

It seems that fall comes later and later each year, with the warm summer weather lingering well into October and often even November in L.A. This year has been especially hot, so the whole city was thankful for the first cool day of the season over the weekend (and by cool, I mean 70 degrees and scattered showers). We made the most of it with a lazy day spent inside and a big pot of soup simmering on the stove. This corn chowder, which I adapted from Food52, is the perfect soup to take you from summer to fall. It's warm and hearty for cool evenings but it uses the best produce of late summer - sweet corn, ripe tomatoes, and colorful peppers. The soup calls for no broth or stock of any kind but instead gets most of its liquid from the vegetable juices that accumulate as the chowder slowly cooks over a low flame. The result is a thick, deeply flavored chowder that's full of texture. Serve it with crusty bread and you have the ideal one-pot dinner for the season.

Note: To make this vegetarian, omit the bacon and add more oil to sweat the vegetables.


Related Recipes:
- Sweet Corn Bisque
- Lobster, Corn, & Bacon Chowder
- Jalapeño-Corn Soup with Seared Scallops


Late Summer Corn Chowder:
Ingredients
- 7 ears of corn, shucked (6 if large)
- 1 1/2 lb. Yukon Gold potatoes, peeled and diced
- 2 tomatoes, peeled, seeded, cored, and diced
- 1 yellow onion, diced
- 1 poblano pepper, seeded and diced
- 1 jalapeño pepper, minced
- 2 strips thick-cut bacon, diced
- 6 sprigs of fresh thyme
- 1 1/2 c. heavy cream
- 1 1/2 c. milk (low-fat is fine)
- olive oil
- 1 tsp. kosher salt
- pinch of sugar
- fresh chives, minced

Recipe

• Cut the kernels off the corn, going about halfway deep on the cob. Then use the back of your knife to scrape the cobs and get as much corn "milk" off as possible. Collect both the kernels and juices in a large bowl.
• Heat a large pot or dutch oven over medium high heat.
• Add the bacon and cook for 5-10 minutes, stirring occasionally, or until fat has rendered and bacon is crisp. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
• Add the onion and a little oil if necessary and cook for 4-5 minutes, or until softened and translucent.
• Add the poblano and jalapeño and cook for another couple minutes.
• Add in the corn and juices, tomatoes, potatoes, and thyme and stir to combine. Season with salt and sugar. 
• Let the mixture sizzle, then turn the heat to low and cover with a lid. Cook for 40 minutes, stirring every 15 minutes or so, or until potatoes are very tender.
• Add in the milk and cream and bring to a boil. Check for seasoning and adjust if needed.
• Fish out the thyme stems and ladle into bowls. Garnish with the bacon and chives.

Serves six, generously

Zucchini Ribbon Spaghetti

Thinly shaved zucchini and spaghetti with lots of garlic and crunchy breadcrumbs

This dish is a late summer's take on this romanesco pasta. Super thin slices of zucchini are sautéed in a garlicky aglio olio sauce and tossed with spaghetti. The ratio I like is about half zucchini and half pasta with a good handful of toasted breadcrumbs on top. I don't own a spiralizer and haven't quite jumped on the bandwagon where vegetable "noodles" are an acceptable substitute for real pasta, but this dish is a good compromise between the two. You can use a wide vegetable peeler or mandoline to shave the zucchini into thin slices (or if you do have a spiralizer, this is the time to use it). This is a simple weeknight meal, but the addition of toasted breadcrumbs and fresh basil add texture and flavor to make it feel special. Leftovers manage to taste even better once reheated - just keep the breadcrumbs separate or they will get mushy.


Related Recipes:
- Spaghetti with Asparagus & Poached Egg
- Couscous with Zucchini & Feta
- Whole Wheat Pasta with Grated Zucchini


Zucchini Ribbon Spaghetti with Toasted Breadcrumbs:
Ingredients
- 4 large zucchini, sliced lengthwise into 1/8" ribbons, then cut in half lengthwise
- 1/2 lb. spaghetti
- 1/2 c. fresh breadcrumbs or panko
- 1/4 c. grated parmesan cheese
- large handful of fresh basil leaves, cut into ribbons
- 2 anchovy fillets
- 4 cloves garlic, peeled and very thinly sliced
- 5 tbsp. olive oil
- pinch of red chile flakes
- kosher salt

Recipe

• Bring a large pot of water to a boil and season generously with salt.
• Meanwhile, add 2 tbsp. olive oil to a small skillet over medium heat.
• Add in the breadcrumbs and a pinch of salt to the skillet and toast, stirring occasionally, for about 5 minutes, or until crunchy and golden. Set aside.
• Add in the pasta to the water and cook until al dente, about 1 minute before the recommended time on the package.
• While the pasta is cooking, heat the remaining olive oil with the garlic, anchovies, and red chile flakes in a large pan over medium heat.
• Cook for 2 minutes, or until the garlic is fragrant and the anchovies have melted, then add in the zucchini and a big pinch of salt. Cook for 4-5 minutes, or until the zucchini is tender.
• Drain the pasta, reserving 1/3 c. pasta cooking liquid and add the pasta and some of the pasta water to the pan with the zucchini.
• Add the basil and parmesan and toss everything to combine. Check for seasoning.
• Divide pasta onto plates and top with breadcrumbs.

Serves four

Grilled Summer Vegetable Lasagna

Fresh summer vegetables layered with noodles and lots of cheese

We've been grilling a ton of vegetables this summer to use in tacos, grain bowls, and as simple side dishes. I love the variety of fresh produce available at our market this time of year when everything is in season and at its peak. This lasagna showcases some of my favorite summer vegetables - eggplant, squash, greens, and carrots - and layers them between tender noodles and lots of cheese. The recipe, which I adapted from Food52, calls for a few steps: grilling the vegetables, making a homemade tomato sauce, creating the ricotta filling, and soaking the noodles before assembly, which makes it a project to dedicate a couple of hours to on a weekend. That said, the results are worth the effort and the lasagna will feed a boatload of hungry people. My husband and I ate this for almost a week straight before it was finished and the leftovers taste even better than the original!


Related Recipes:
- Grilled Eggplant & Ricotta Roll-Ups
- Mushroom & Lamb Bolognese Lasagna
- Homemade Spinach & Ricotta Ravioli


Grilled Summer Vegetable Lasagna:
Ingredients
- 3/4 lb. no-boil lasagna noodles
- 1 lb. fresh mozzarella cheese, cut into thin slices
- 15 oz. ricotta cheese
- 28 oz. crushed canned tomatoes
- 14 oz. canned tomato puree
- 1 egg
- 3 large or 4 medium zucchini or summer squash, cut in half lengthwise
- 1-2 large Japanese eggplant, cut in half lengthwise
- 4 c. baby spinach or arugula or other similar green
- 1 onion, diced
- 1/2 bunch medium carrots, cut into coins
- 1/2 c. olive oil
- 1/4 c. grated parmesan cheese
- 1/4 c. white wine
- 1 tsp. dried oregano
- kosher salt
- black pepper

Recipe
Tomato Sauce

• In a large pot, heat 2 tbsp. olive oil and add in the onion and carrots. Cook for 4-5 minutes, or until starting to soften and brown.
• Add in the white wine and let it reduce by half, then add in the crushed tomatoes, tomato puree, oregano, 1/2 tbsp. salt, and a pinch of pepper.
• Bring the sauce to a boil, then let simmer for 20-30 minutes. Check for seasoning and add salt and pepper if needed.

Ricotta Filling

• Add the greens and a splash of water to a microwaveable container and microwave for 1-2 minutes, or until wilted. Wrap in a kitchen towel to squeeze out as much water as you can and roughly chop.
• Combine the greens with the ricotta, parmesan, egg, and a large pinch of salt and pepper.

Grill Vegetables

• Heat a grill or grill pan to high.
• Brush the squash and eggplant with olive oil and season with salt and pepper.
• Grill for 4-5 minutes, then flip and cook for another 4-5 minutes. Let cool slightly, then dice.

Assemble Lasagna

• Preheat the oven to 350F.
• Fill a large bowl with hot water and add in some of the lasagna noodles (don't add too many at a time or they will stick together).
• Add a layer of tomato sauce to the bottom of a large baking dish.
• Add a layer of noodles that have soaked for a minute in the hot water, overlapping them slightly in the pan and adding more noodles to soak in the water as you go.
• Add 1/3 of the ricotta mixture, then half of the grilled zucchini. 
• Add another layer of sauce, noodles, and ricotta and then all of the eggplant.
• Repeat with another layer of sauce, noodles, ricotta, and zucchini.
• For your final layer, add more sauce, noodles, sauce, and then cover the entire top with the mozzarella. Sprinkle with parmesan.
• Cover the pan with foil and bake for 30 minutes, then uncover and bake for another 30 minutes.
• Let cool slightly before slicing and serving.

Serves ten-fourteen

Italian Frittata Sandwiches

How Europeans do an egg sandwich

Almost every country in Europe seems to have their own take on a frittata, which is basically a baked dish of eggs with various other ingredients mixed in. I've featured many frittata recipes on KSD over the years but love how this recipe from Giada DeLaurentiis takes things a step further by putting it on a sandwich. The frittata has two of my favorite Italian ingredients, prosciutto and parmesan, along with potatoes, onion, basil, and garlic. It cooks until set and then is cut into squares and sandwiched between buttery garlic bread with some peppery greens. It can be served room temperature or warm and is one of those recipes that works equally well for breakfast as it does for lunch or dinner.

Note: As previously mentioned, I hate do not like mayonnaise. However, both my husband and I agreed that this sandwich might be great with some mayo or aioli in place of butter on the bread. Do as you wish.


Related Recipes:
- Swiss Chard, Potato, & Aged Cheddar Frittatas
- Egg, Bacon, & Cheese Breakfast Sandwiches
- Chorizo, Egg, & Potato Breakfast Burritos


Italian Prosciutto & Potato Frittata Sandwiches:
Ingredients
- 1 baguette, cut in 8 and halved lengthwise
- 1 large russet potato (7 oz.)
- 6 large eggs
- 1/2 onion, thinly sliced
- 2 oz. prosciutto, chopped
- 1 1/2 c. baby arugula, loosely packed
- 1/4 c. heavy cream
- 1/4 c. grated parmesan cheese
- 3-4 tbsp. butter, at room temperature
- 3 tbsp. olive oil
- 2 tbsp. basil, sliced or torn
- 2 garlic cloves, minced
- 1 garlic clove, peeled and left whole
- kosher salt
- black pepper

Recipe

• Poke holes all over the potato with a fork and microwave for 3 minutes, or until partially cooked. Let cool until you can handle it, then peel off the skin and dice into bite-size pieces.
• Meanwhile, whisk together the eggs, cream, parmesan, prosciutto, and a big pinch of salt and pepper in a large bowl.
• Heat the olive oil in a medium skillet over medium high heat and add the onion. Cook for 3-4 minutes, or until starting to soften, then add in the potatoes and minced garlic and cook for another 5-7 minutes, or until the potatoes are cooked through and brown in some places. Season with salt and pepper.
• Preheat the broiler to high.
• Add the eggs to the skillet with the potato mixture and reduce the heat to medium low. Cook for a few minutes, or until the edges are starting to set but the top and center are still jiggly.
• Transfer to skillet to the broiler and broil until the top is golden and the center is set, about 3-5 minutes.
• Let the frittata cool slightly and toast the bread.
• Rub the toasted bread with the whole garlic clove and spread with butter.
• Loosen the frittata with a spatula and cut into squares. Place the frittata slices and a bit of arugula between the bread and serve.

Serves six-eight

Twice-Baked Sweet Potatoes

Show-stopping twice-baked sweet potatoes with creamy taleggio cheese

Baked sweet potatoes have been on permanent rotation as a weekly side dish at our house. I love the way they taste and they have more fiber and vitamins than regular potatoes. While delicious on their own, this twice-baked sweet potato recipe is on a whole other level. The recipe comes from the latest Barefoot Contessa cookbook (I'm a huge fangirl and love every single one of her cookbooks) and calls for mashing the cooked sweet potatoes with buttery sautéed shallots, creamy taleggio cheese, and thyme before baking them a second time until puffed and golden. The potatoes are the perfect mix of salty and sweet with creamy pockets of melty cheese running throughout. These make a great side dish to a simple roasted chicken, grilled meat, or even a sturdy fish like salmon. Or pair this with a green salad for a satisfying vegetarian meal.


Related Recipes:
- Crispy Baked Sweet Potato Fries
- Chicken & Broccoli Stuffed Potatoes
- Molasses-Chile Butter Sweet Potatoes


Twice-Baked Sweet Potatoes with Taleggio Cheese:
Ingredients
- 2 large sweet potatoes, scrubbed and poked with a fork a few times
- 3 oz. taleggio cheese, rind removed and diced
- 1 egg, lightly beaten
- 3 tbsp. butter
- 1 shallot, minced
- 1/2 tsp. fresh thyme leaves, plus a few sprigs for garnish
- kosher salt
- black pepper

Recipe

• Preheat the oven to 400F.
• Line a baking sheet with foil and add the sweet potatoes. Bake for an hour, or until tender and cooked through.
• Remove and let cool slightly. Cut the potatoes in half lengthwise and scoop out the flesh into a bowl, leaving a 1/2" border around the edge of each potato half. Season the potato shells with salt and pepper.
• Meanwhile, heat the butter in a small pan and add in the shallots. Cook for 3-4 minutes, or until softened. Add the thyme and cook for another minute.
• Add the shallot mixture and a big pinch of salt and pepper to the bowl with the sweet potatoes and mash with a fork. Stir in the egg and cheese until incorporated.
• Scoop the sweet potato mixture back into the potato skins and lay a sprig of thyme on top of each half as a garnish (optional).
• Bake for another 20-30 minutes, or until puffed and lightly browned.
• Cool slightly and serve.

Serves four

Veggie "Eggs Benedict"

Looks like eggs benedict, tastes like nothing you've had before

I'm going to start by saying that although this recipe looks a whole lot like eggs benedict, it tastes nothing like it. And if you're craving eggs benedict, this is probably not going to satisfy that craving. However, if you're looking for a veggie-packed breakfast with soft poached eggs and a tangy sauce, this is the recipe for you. Taken from Sprouted Kitchen, this dish swaps the uber rich and difficult-to-make hollandaise sauce with a tangy-sweet mix of roasted peppers (using yellow ones will yield the color you see above), goat cheese, and lemon. The meat is substituted for lemony sautéed spinach and tender asparagus. The only remains of a traditional egg benedict is the well-toasted English muffin base and the poached eggs with warm, runny yolks. It's a lighter way to enjoy breakfast or brunch and it makes a beautiful main course that will wow your friends and family.

Note: Scared to poach eggs? See my favorite, fool-proof method for making them here.


Related Recipes:
- Roasted Asparagus with Prosciutto & Hollandaise
- Kale & Smoked Salmon Baked Eggs
- Scrambled Eggs Florentine


Vegetable "Eggs Benedict" with Roasted Pepper & Goat Cheese Sauce:
Ingredients
For Sauce
- 3/4 c. (scant) roasted bell peppers (from a jar is fine)
- 2 oz. fresh chèvre goat cheese
- 2 tbsp. milk, warmed in the microwave
- 1/2 tbsp. dijon mustard
- 1/2 tbsp. lemon juice
- dash of hot sauce
- pinch of kosher salt
- pinch of black pepper

For Eggs Benedict
- 2 English muffins, toasted well
- 4 eggs
- 3 c. loosely-packed baby spinach leaves
- small bunch of asparagus
- 1 tbsp. olive oil
- zest of 1/2 lemon
- splash of vinegar (white, rice, or apple cider)
- kosher salt
- black pepper

Recipe

• Preheat the oven to 500F.
• Toss the asparagus with 1/2 tbsp. olive oil and season with salt and pepper. Roast on a sheet pan for 5-8 minutes, depending on thickness, or until tender but not limp.
• Meanwhile, in a blender or food processor, combine all ingredients of the sauce and blend until smooth. Check for seasoning.
• Add 1/2 tbsp. olive oil to a small pan over medium heat and add in the spinach, lemon zest, and a pinch of salt and pepper. Cook for a couple minutes, or until wilted.
• In another pan, bring 3"- 4" water to a simmer and add the vinegar.
• Crack an egg into a small bowl, then slip in to the water and cook for 3-4 minutes, or until the whites are set. Carefully remove with a slotted spoon and set on a paper towel to drain. Repeat with remaining eggs.
• To assemble, place muffin halves on plates and top each with some spinach, asparagus, a poached egg, and a spoonful of sauce.

Serves two, easily doubled

Bacon, Egg, & Spring Veggie Fried Rice

Use up leftover rice in this quick and easy one-pot meal

I shared my go-to fried rice recipe as one of my first posts on this blog and still make it often, sometimes tweaking it based on whatever leftovers I have around the house. This version comes from a recipe I saw in Food52 and includes a medley of vegetables, lots of egg, and - most importantly - bacon. The salty bits of pork with the soft scrambled egg and fresh vegetables are a delicious combination, but it's the addition of one non-traditional ingredient, honey, that really sets it over the top. The honey adds a touch of sweetness that helps to enhance the savory flavors of the dish, but it also sticks the rice to the pot to form some nice caramelized bites. I use brown rice because I figure it's an easy way to make the dish a little healthier, but any leftover rice will do. This holds up well in the fridge for a day or two and can be reheated for leftovers.

Note: As with any stir-fry, the cooking time goes by fast and it's essential to have all your ingredients prepped before you turn on the stove.


More Fried Rice Recipes:
- Chicken & Broccoli Fried Rice
- Fried Brown Rice with Broccoli & Egg
- Chicken & Mushroom Fried Rice


Bacon, Egg, & Spring Veggie Fried Rice:
Ingredients
- 4 c. cooked brown rice
- 3 eggs, lightly beaten
- 4 slices of thick-cut bacon, diced
- 1 small onion, thinly sliced
- 2 c. baby kale, spinach, or other sturdy green
- 1 c. shiitake mushrooms, sliced
- 3/4 c. peas, fresh or defrosted
- 4 garlic cloves, peeled and thinly sliced
- 3 tbsp. low-sodium soy sauce
- 2 tbsp. canola oil
- 1 tbsp. ginger, peeled and minced
- 1 tbsp. toasted sesame oil
- 1/2 tbsp. honey

Recipe

• Add the bacon to a wok or large skillet over high heat and cook for 3-4 minutes, or until browned. Transfer bacon to plate with a slotted spoon, leaving the fat in the pan.
• Add in the beaten eggs and cook, stirring occasionally, for a minute or two, until lightly scrambled. Do not overcook.
• Scrape the egg on to a plate and return the wok to the heat. 
• Add in the canola oil and onion. Cook for 2-3 minutes, or until softened, then add in garlic and ginger.
• Cook for a minute, then add in the mushrooms and cook for another 2 minutes. 
• Add in the kale and cook for 30 seconds, or until wilted.
• Add in the rice, soy sauce, and toasted sesame oil and toss together, making sure to break up any big clumps of rice.
• Add in the peas and cook for another minute, then add in the bacon and egg.
• Drizzle with honey and check for seasoning.

Serves four

Grilled Asparagus with Lemon, Breadcrumbs, & Burrata

A meatless main of creamy burrata, grilled asparagus, and lemony breadcrumbs

Yes, hidden under all that grilled asparagus and toasted lemony breadcrumbs is a mound of soft burrata cheese. This is exactly the type of meatless Monday meal that I can get excited about - tender, slightly charred asparagus, crunchy homemade breadcrumbs with lots of zest and herbs, and one of my favorite creamy cheeses. I saw a version of the asparagus and breadcrumb mixture at Gjusta the other weekend but was too preoccupied with their smoked brisket sandwich (it's worth the long wait in line) to try it. In my opinion, adding a ball of burrata to any salad makes it a meal and both my husband and I were full from this plate of food, although you could certainly serve this on a platter and let a larger group share at a potluck or dinner party.


Related Recipes:
- Snap Pea, Arugula, & Burrata Salad
- Asparagus & Arugula Salad with Pecorino Dressing
- Grilled Eggplant with Burrata Cheese & Romesco


Grilled Asparagus with Lemon, Breadcrumbs, & Burrata Cheese:
Ingredients
- 2 balls of burrata cheese, preferably left at room temperature for a few hours
- 2 bunches of asparagus, woody ends trimmed
- 1/4 stale baguette, cut or torn into small pieces
- 1 lemon, zested
- 1/4 c. olive oil + extra for drizzling
- 2 tbsp. fresh parsley, minced
- kosher salt
- black pepper

Recipe

• Heat a grill to high.
• Toss the asparagus with 2 tbsp. olive oil and season with salt and pepper.
• In a food processor or blender, pulse the bread until large crumbs form. Don't grind them too fine into a powder. You should have 3/4 c. - 1 c. of breadcrumbs.
• Heat 2 tbsp. olive oil in a skillet and add the breadcrumbs and a pinch of salt and pepper. Toast the crumbs until crispy and golden. Turn off the heat and add in the lemon zest and parsley.
• Grill the asparagus for 3-4 minutes, then flip and grill for another 3-4 minutes, or until charred in some spots and tender. Chop the asparagus into thirds.
• Tear open a ball of burrata on the bottom of each plate and season with salt and pepper.
• Top each plate of burrata with half of the asparagus and half of the breadcrumbs.
• Drizzle with olive oil and enjoy.

Serves two (main course)

Asparagus & Arugula Salad with Pecorino Dressing

Raw asparagus and greens with a salty, nutty dressing

Asparagus is one of my favorite vegetables and its at the peak of its season right now. It's extremely versatile and available in a variety of colors and sizes. It can be grilled, roasted, steamed, or even served raw. This salad from Canal House Cooks Everyday calls for shaving raw asparagus into thin strips with a vegetable peeler (or excellent knife work) and it's best to use thick asparagus because it has a stronger flavor and is easier to shave into strips. The asparagus is mixed with peppery arugula and a simple pecorino dressing. You may be skeptical about the dressing, which just calls for combining a lot of grated cheese with hot water and olive oil, but trust me - it's acidic and salty and nutty and tastes incredible. This salad makes a bright and fresh side dish that is a nice accompaniment to a rich main course.


More Recipes with Asparagus:
- Spaghetti with Asparagus & Poached Egg
- Asparagus Gratin
- Asparagus Soup


Shaved Asparagus & Arugula Salad with Pecorino Dressing:
For Pecorino Dressing

• Put 3/4 c. finely grated pecorino cheese in a bowl and slowly whisk in 1/4 c. boiling water until smooth.
• Drizzle in 1/4 c. extra virgin olive oil, whisking constantly, until smooth. Season with pepper and salt.

For Salad

• Use a vegetable peeler to shave 1/2 lb. thick asparagus into thin strips and add to a salad bowl.
• Combine with 4 c. baby arugula and toss with the dressing. Check for seasoning and adjust if needed.

Serves three-four (side dish)

Farfalle Pasta with Fava Bean Pesto

A riff on pesto pasta using my favorite spring vegetable

Fava beans are one of my favorite spring vegetables, but they are only available at my local farmers' market for a few short weeks every year during the spring. This recipe transforms the beans into a smooth pesto by cooking the beans with garlic, chile, and olive oil until tender and then blending them with pine nuts, parsley, and parmesan cheese. The pesto is rich and thick and makes a great sauce for hot pasta. There is actually a lot of vegetables in every serving, which makes it a filling one-pot meal. Make extra pesto and spread it onto a sandwich or serve it as a dip later in the week.


Related Recipes:
- Pasta with Mashed Fava Beans
- Creamy Linguine with Peas
- Pesto Orecchiette with Chicken, Peas, & Fava Beans


Farfalle Pasta with Fava Bean Pesto:
Ingredients
- 2 1/2 lbs. fava beans in pods, beans removed from pods
- 1 lb. farfalle pasta
- 3/4 c. fresh parsley leaves
- 1/4 c. + 2 tbsp. extra virgin olive oil
- 1/4 c. grated parmesan cheese, plus more to garnish
- 2 garlic cloves, thinly sliced
- 2 tbsp. pine nuts, toasted
- pinch of red chile flakes
- kosher salt
- black pepper

Recipe

• Bring a pot of water to a boil, add in the fava beans, and cook for 2 minutes.
• Drain the beans and transfer to a bowl of ice water to cool. Peel off the outer skin of the fava beans and discard.*
• Heat 2 tbsp. olive oil over medium high heat and add in the garlic, chile flakes, and fava beans. Season with salt and pepper.
• Cook for 5-7 minutes, or until the fava beans are soft.
• Transfer the fava bean mixture to a food processor and add the pine nuts and parsley. Pulse until this forms a paste.
• Slowly stream in 1/4 c. olive oil, then stir in the parmesan cheese. Check for seasoning.
• Meanwhile, bring a large pot of water to a boil, season with salt, and cook the pasta according to package directions.
• Drain the pasta, reserving 1/4 c. pasta cooking liquid.
• Add the pasta back to the pot and toss with the fava bean pesto and some of the cooking water.
• Divide onto plates and sprinkle with a little more parmesan cheese.

Serves four

*Fava beans can be prepped and refrigerated a few days in advance.

Light & Herby Potato Salad

A mayo-less potato salad with lots of green herbs

As someone who hates mayonnaise, traditional American potato salad (and egg salad, chicken salad, etc.) is one of my worst nightmares. This recipe is a much lighter take on the classic, with perfectly cooked Yukon Gold potatoes, thinly sliced red onions, and lots of green herbs, all tossed in a mustardy vinaigrette. The warm potatoes soak up the dressing and take on the zippy flavor of the vinegar and mustard. The herbs add freshness and the onion adds a sweet crunch for a balanced side dish that's much lighter than the traditional. You can make it ahead and leave it out at all day at a picnic and you don't have to worry about it spoiling because it has no mayo. Bring it to your friends' BBQs all summer long and pair it with ribs, burgers, grilled chicken, and more.

Note: The key to a good potato salad is perfectly cooked potatoes. They should be tender but not falling apart.


More (Not Green) Salad Recipes:
- Grilled Corn Salad with Red Onion, Feta, & Cilantro
- Green Bean Salad
- Farro, Asparagus, & Tomato Salad


Potato Salad with Green Herbs & Red Onion:
Ingredients
- 1 3/4 lb. Yukon Gold potatoes, cut into bite-size pieces
- 1/2 red onion, peeled and very thinly sliced
- 1/4 c. chives, minced
- 1/4 c. parsley, minced
- 1/4 c. dill, minced
- 1 clove garlic, smashed and minced
- 1/4 c. + 1 tbsp. extra virgin olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. rice vinegar
- 1 tbsp. dijon mustard
- kosher salt
- black pepper

Recipe

• Add the potatoes to a large pot and cover with cold water by 1".
• Bring the pot to a boil, then lower to a simmer and cook for 7-10 minutes, or until the tip of a sharp knife easily goes into the potato.
• Drain the potatoes and add to a large bowl. Toss with the rice vinegar, 1/4 tsp. salt, and 1/2 tsp. pepper.
• Add the parsley, dill, chives, and red onion and stir to combine.
• Meanwhile, whisk together the garlic, red wine vinegar, mustard, and a big pinch of salt and pepper in a small bowl. Slowly whisk in the olive oil.
• Pour the dressing over the potatoes and toss to coat. Check for seasoning and adjust if needed.
• Serve warm or at room temperature. This can sit out for several hours or be refrigerated for a few days.

Serves four-eight (side dish)

Yogurt-Marinated Grilled Chicken with Tzatziki Salad

Mediterranean grilled chicken with a creamy and crunchy cucumber relish

I'm a sucker for anything with tzatziki, a Greek yogurt sauce, and have featured many recipes for it on this blog. So it should come as no surprise that I have been anxiously waiting to make this recipe (which I've actually adapted quite a bit) for grilled chicken with tzatziki from the Sprouted Kitchen cookbook for several months. This version of tzatziki is actually more of a salad than a sauce and features lots of diced cucumbers, red onion, and herbs with just a little bit of yogurt and lemon to bind it. I also added some chunks of feta, mainly because I'm obsessed with the good sheep's milk feta that's packed in water from Whole Foods (first mentioned here) and have been coming up with excuses to buy it as much as possible. The chicken is marinated in many of the same ingredients that are in the tzatziki, plus some additional herbs and spices, and gets nice and charred on the hot grill. Pounding out the breasts allows the meat to cook evenly and provides extra surface area to spoon the salad on top of. This makes a healthy but filling meal, especially paired with some couscous or warm rice.

Note: This recipe is pretty forgiving about being prepared in advance or reheated. The only thing you should not do is add salt to the tzatziki salad until just before eating. The salt will draw water out of the cucumbers and make the mixture watery if it sits for a long period of time.


Related Recipes:
- Salmon with Radish Raita Sauce
- Grilled Lamb Burgers with Feta, Tzatziki, & Arugula
- Beef & Lamb Kofta with Yogurt Sauce


Yogurt-Marinated Grilled Chicken with Tzatziki Salad:
Ingredients
- 4 boneless skinless chicken breasts, pounded 1/4" thin
- 3 Persian or hothouse cucumbers, diced small (about 3 cups)
- 1/4 red onion, diced small
- 3-4 oz. feta cheese, preferably sheep's milk, diced small
- 1 lemon, zested and juiced + 3 tbsp. lemon juice
- 1 1/3 c. whole-milk Greek yogurt
- 1/4 c. fresh parsley, chopped
- 1/4 c. fresh dill, chopped
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 tsp. red chile flakes
- 1 clove garlic, minced
- kosher salt
- black pepper

Recipe

• Whisk together 1 c. yogurt, lemon zest, juice of 1 lemon, 2 tbsp. parsley, 2 tbsp. dill, cumin, red chile flakes, oregano, and 1 tsp. each of salt and pepper.
• Place in a resealable bag with the chicken and marinate for 30 mins at room temperature or up to to several hours in the fridge.
• Preheat a grill to high and remove the chicken from the fridge if it was marinating in there.
• Grill the chicken for 4 minutes, then flip and cook for another 4 minutes. Transfer chicken to a plate and let rest for 10 minutes.
• Meanwhile, combine the cucumbers, onion, garlic, and remaining dill and parsley in a bowl.
• Stir in 1/3 c. yogurt and 3 tbsp. lemon juice and a large pinch of salt and pepper. Mix well and taste for seasoning. Gently stir in the feta, trying not to break it up.
• Divide the chicken onto plates and top each with a generous amount of tzatziki salad.

Serves four

Creamy Linguine with Peas

Pasta and sweet peas bathed in heavy cream

I love coming home from work, preparing dinner, and being able to eat it (preferably with my husband in our backyard) before the sun goes down. The changing seasons and longer days are getting me excited for warm summer evenings when we can dine al fresco every night. I find myself wanting to do less cooking this time of year so that I can fill my after-work hours with more walks and activities before sunset. This pasta comes from Canal House Cooks Everyday and requires barely any time in the kitchen. Pasta and peas (I can get fresh English peas at my farmers market, and they're worth seeking out if you can find them) are tossed with a generous amount of heavy cream and parmesan cheese... and that's about it. The pasta is creamy but not heavy and is especially good with a simple green salad with an acidic vinaigrette. Add it to your weeknight dinner rotation and you won't be disappointed.


Related Recipes:
- Pesto Orecchiette with Chicken, Peas, & Fava Beans
- Garlicky Fettuccine Alfredo with Peas
- Risotto Carbonara with Peas


Creamy Linguine with Peas:
Ingredients
- 1 lb. linguine or fettuccine pasta
- 1 lb. English peas, fresh or defrosted
- 5-6 scallions, sliced
- 1 c. heavy cream
- 1 c. grated parmesan cheese
- 2 tbsp. salted butter
- kosher salt
- black pepper

Recipe

• Bring a large pot of water to a boil, season generously with salt (taste it - it should taste a bit salty), and add in the pasta.
• Cook until 2 minutes before al dente, then add in the peas and scallions and cook for another minute.
• Drain and reserve 1 c. pasta cooking water and return the empty pot to the stove over low heat.
• Add the butter and cream to the pot and cook for a couple minutes, or until the mixture starts to bubble.
• Add in the pasta mixture, parmesan, a splash of the pasta water, and a generous amount of freshly cracked black pepper.
• Toss together for about a minute, adding more pasta water if needed to moisten. Check for seasoning and add some salt or more pepper if needed.
• Divide onto plates and serve.

Serves four-five

Snap Pea & Burrata Salad

Sweet peas, fresh greens, and creamy burrata cheese make a lovely spring salad

Add burrata cheese (the creamier, sexier cousin of fresh mozzarella) to any salad and it becomes an instant hit. It works well with fruit, roasted vegetables, and even with lighter green salads like this recipe from April Bloomfield. The salad is a really fresh combination of raw sugar snap peas, peppery arugula, and mint and basil leaves tossed some lemon juice and olive oil, but the addition of burrata takes it to a whole new level. The cheese adds richness and body and makes this a show-stopping appetizer or side dish for a spring dinner party. I actually had this as a light supper alongside grilled baguette and made little crostini-like bites as I was eating this (highly recommended).


More Burrata Recipes:
- Grilled Eggplant with Burrata & Romesco
- Grilled Peach, Burrata, & Prosciutto Salad
- Burrata, Prosciutto, & Roasted Red Pepper Sandwich


Snap Pea, Arugula, Herb, & Burrata Salad:
Ingredients
- 8 oz. burrata cheese*
- 1/2 lb. sugar snap peas, strings removed, cut in half lengthwise
- 4 c. (loosely packed) baby arugula
- 1/4 c. fresh basil leaves, torn if large, plus more to garnish
- 1/4 c. fresh mint leaves, torn if large, plus more to garnish
- 3 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice
- salt, preferably fleur de sel or large flake salt**

Recipe

• Combine the sugar snap peas, arugula, basil, and mint in a large bowl.
• Add in the lemon juice and then the olive oil and toss to coat. Season with salt.
• On a plate or platter, rip the burrata apart to create a bed of cheese.
• Arrange the salad on top and drizzle with a little more olive oil and a sprinkle of salt.
• Serve immediately.

Serves four-six (appetizer or side dish)

*I like the balls of burrata packed in water, like Angelo & Franco or Trader Joe's.

**Maldon is a great choice - I love this little tin.

Little Gem Salad with Creamy Lemon Dressing

This quick side salad is the perfect mix of creamy and crunchy

Lately, I've been favoring sturdy lettuces in my salads instead of tender baby greens. There are tons of varieties of lettuce available at the grocery store and farmers markets nowadays, so you don't have to choose iceberg if you're looking for green with some crunch. My current favorite is little gem lettuce, which is like a mini version of romaine. Because it's less delicate than mixed greens, heartier lettuce can and should take on a heavier dressing. This creamy lemon dressing gets a richness from heavy cream but still feels light from the lemon juice. It's a great pairing with crunchy radishes and soft avocado and makes a lovely side salad to almost any main course.


Note: You can substitute little gem lettuce with romaine hearts and cream with creme fraiche or plain yogurt if needed.


Related Recipes:
- Green Salad with Grapefruit, Fennel, & Avocado
- Spring Pea Salad with Pea Shoots & Radish
- Butter Lettuce, Radish, & Gorgonzola Salad


Little Gem Salad with Radish, Avocado, & Creamy Lemon-Garlic Dressing:
Ingredients
- 4 heads little gem lettuce, chopped
- 6 radishes, thinly sliced
- 1 ripe avocado, thinly sliced
- 3 tbsp. extra virgin olive oil
- 2 tbsp. lemon juice
- 1 garlic clove, minced or pressed
- 2 tsp. heavy cream
- 1 tsp. dijon mustard
- kosher salt
- black pepper

Recipe

• In a small bowl, whisk together the lemon juice, garlic, mustard, and a pinch of salt and pepper, until smooth.
• Slowly whisk in the cream and then the olive oil. Taste for seasoning.
• Add the lettuce and radish to a large mixing bowl and toss with the dressing.
• Arrange slices of avocado on top and top with freshly ground black pepper.
• Serve immediately.

Serves two-four (side dish)

Spring Pea Salad

A light and refreshing salad using fresh spring peas

I've been traveling so much lately that I hadn't been to my local farmers' market in a month and so much seemed to have changed in the time that I was gone. The same vendors were there, but instead of selling the expected winter greens and squash, everyone had their spring produce and flowers on display. I picked up tons of my favorite spring veggies, including asparagus, baby lettuces, and fresh peas.

This salad is simple, which really allows the produce to shine. The pea flavor is compounded by using freshly shucked peas and their tender green shoots. The radish adds crunch and the lemon and parmesan add acid and salt. It's a pretty salad that is the perfect light side to a warm spring day and adds  a nice balance alongside richer meats or creamy pastas.

Note: I suggest cooking the peas for one minute in boiling water, but this might not be necessary if you taste your fresh peas and they are tender and sweet enough in their raw state.


Related Recipes:
- Butter Lettuce, Radish, & Gorgonzola Salad
- Crab & Fava Bean Omelet
- Risotta Carbonara with Peas


Spring Pea Salad with Radish & Parmesan:
Ingredients
- 1 c. shelled English peas, fresh or de-frosted
- 1 c. pea shoots or tendrils
- 3-4 radishes, thinly sliced
- small wedge of parmesan cheese
- 2 tbsp. minced shallot
- 2 tbsp. extra virgin olive oil
- 1 tbsp. freshly-squeezed lemon juice
- kosher salt
- black pepper

Recipe

• Bring a small pot of water to a boil, add in the peas, and cook for 1 minute.
• Drain the peas and immediately transfer to ice cold water to stop cooking.
• Remove the peas from the ice water and dry with a towel.
• Divide the peas on 2 plates and sprinkle with the shallots, then top with the pea shoots and radishes.
• Use a vegetable peeler to shave a generous amount of parmesan over the salad, then drizzle with the lemon juice, olive oil, salt, and pepper.
• Check for seasoning and serve immediately.

Serves two

Black Bean Soup with Cumin Crema

A filling vegetarian soup with a rich and smokey flavor

I went from avoiding beans my whole life to loving them just a couple years ago. For me, it's all about the texture and I still won't eat them if I think they'll be mushy or slimy in any way. Not surprisingly, I'd never eaten black bean soup until this weekend when I made this recipe from The Smitten Kitchen, and it was so good! The slow-cooked beans have a real depth of flavor and the soup gets a smokey and spicy kick from the chipotles and cumin. It tastes like a vegetarian chili, but with half the ingredients and steps that you'd find in a traditional chili recipe. The cumin seed crema adds richness and the contrasting black and white swirls makes a simple pot of soup look really impressive. I served wedges of caramelized onion and chorizo quesadillas on the side for a twist on grilled cheese and tomato soup.


Related Recipes:
- Slow-Cooked Black Beans
- Curried Split Pea Soup
- White Chicken Chili


Black Bean Soup with Cumin Crema:
Ingredients
- 7 c. hot water
- 1 lb. dried black beans
- 1 c. creme fraiche, Mexican crema, or sour cream
- 2 bell peppers, diced
- 2 red onions, diced
- 4 cloves of garlic, peeled and minced
- 1 lime, juiced
- 2 tbsp. olive oil
- 4 tsp. ground cumin
- 1 tbsp. canned chipotle peppers in adobo sauce
- 1 tbsp. cumin seeds
- kosher salt

Recipe

• Heat the olive oil in a large pot over medium high heat.
• Add in the peppers and onions and cook for 5-7 minutes, stirring occasionally, or until starting to brown.
• Add in the garlic and ground cumin and cook for another minute.
• Add in the beans and water, bring to a boil, cover with a lid, and lower to a simmer.
• Cook for 3-5 hours on low,* or until the beans are very tender.
• Transfer 3-4 c. of soup to a blender or food processor and puree until smooth, then stir the puree back into the soup.
• Add the lime juice, chipotle, and 3/4 tsp. salt and stir to combine. Taste for seasoning and adjust as necessary.
• Meanwhile, toast the cumin seeds in a hot dry skillet for a few minutes, or until fragrant. Transfer the seeds to a mortar and pestle and pound until crushed but still coarse.
• Stir the cumin seeds and a pinch of salt into the creme fraiche.**
• To serve, ladle the soup into bowls and swirl in a dollop of the cumin crema.

Serves six

*Black beans can vary in cooking time and the heat of your simmer.

**The crema can be made a day in advance and kept in the fridge in a sealed container.

Roasted Chickpea Salad with Jalapeño Dressing

Roasted chickpeas, cucumbers, baby kale, pomegranate, goat cheese, and a spicy vinaigrette

We eat some sort of side salad most nights during the week, but it's usually an afterthought. I'll toss fresh farmers' market greens with my go-to lemon dressing and maybe one or two other ingredients and that's it. It's delicious, but it can get a little boring. This salad from Sprouted Kitchen is the opposite - it requires more effort and ingredients than I usually cook with, but the results are well worth it. Roasted chickpeas take the place of croutons to add a smokey crunch, which pairs well with the fresh cucumbers and sweet pomegranate arils. The dressing has a serious kick from the roasted jalapeño pepper, but the creamy goat cheese helps to tame the spice. The salad has enough going on to make a filling vegetarian entree, but it's a special side to pair with a simple soup, grilled meat, or pasta.


Related Recipes:
- Beetnik Salad
- Green Salad with Crispy Quinoa & Pomegranate
- Corn & Avocado Salad with Jalapeno-Lime Dressing


Baby Kale Salad with Roasted Chickpeas, Cucumbers, Pomegranate, & Jalapeño Vinaigrette:
Ingredients
For Roasted Jalapeño Vinaigrette
- 1/2 c. fresh cilantro leaves
- 1/3 c. extra virgin olive oil
- 1 lime, juiced
- 1 jalapeño pepper, roasted
- 1 tbsp. chopped shallot
- 1 tbsp. white or rice vinegar
- 1 tsp. honey
- 1/2 tsp. salt

For Salad
- 5 oz. baby kale
- 2 Persian cucumbers, diced
- 1 c. chickpeas, washed and pat dry
- 1/2 c. pomegranate arils
- 2 oz. goat cheese, crumbled
- 1 tsp. smoked paprika
- 1/2 tsp. olive oil
- 1/2 tsp. maple syrup

Recipe

• Preheat the oven to 400F.
• Toss the chickpeas with smoked paprika, olive oil, and maple syrup and place in a single layer on a baking sheet. Rub the jalapeño with oil and add it to the baking sheet too.
• Roast the chickpeas and jalapeño for 20 minutes, turning once, or until the chickpeas are browned and crispy.
• To make the dressing, remove the stem and seeds the from jalapeño and place in a blender or food processor with the cilantro, olive oil, lime juice, shallot, vinegar, honey, and salt and blend until smooth.
• Place the kale, cucumbers, pomegranate, goat cheese, and roasted chickpeas in a large salad bowl and toss with the dressing. Serve immediately.

Serves four

Homemade Spinach & Ricotta Ravioli

Buying fresh pasta at the store makes it quick and easy to make ravioli at home

I love keeping ravioli in my freezer for quick weeknight meals. There are some great store-bought options for ravioli at most supermarkets now, but it's easy and fun to make your own. We had some leftover spinach pasta sheets from a lasagna we cooked with our friends the other weekend and we repurposed them into this recipe for spinach and ricotta ravioli. Mixing the filling only takes a couple minutes and then it's all about assembling the ravioli. I like to make large raviolis because it looks dramatic and it takes less time than making a lot of small ones. This is a great project to do with another person, especially kids. Spend an afternoon and crank out a huge batch that you can freeze and keep on hands for multiple meals.

Note: If freezing your ravioli, set them out in a single layer on a lined baking sheet and freeze completely. Then transfer the frozen ravioli to a baking sheet. If you put the fresh raviolis in a bag in the freezer, they will completely stick together.


Related Recipes:
- Spinach & Ricotta Stuffed Shells
- Butternut Squash Ravioli with Sage Brown Butter
- Best Three-Ingredient Tomato Sauce


Homemade Spinach & Ricotta Ravioli:
Ingredients
- 1 lb. fresh pasta sheets, preferably spinach pasta
- 2 eggs
- 1/3 c. steamed spinach (fresh or de-frosted)
- 1 c. ricotta cheese
- 1/4 c. grated parmesan cheese
- kosher salt
- black pepper

Recipe

• Wrap the spinach in a clean kitchen towel and wring out as much liquid as possible out of the spinach.
• Mix together the spinach, ricotta, parmesan, 1 egg, and a large pinch of salt and pepper in a bowl.
• In another small bowl, whisk together the remaining egg and a splash of water until combined.
• Lay out a sheet of pasta on a flat surface and drop tablespoons of the filling 3"-4" apart.
• Brush some of the beaten egg around each spoonful of filling, then carefully lay another sheet of pasta on top.
• Use your fingers to press the pasta around the filling to form a seal, then cut the raviolis into squares.
• Repeat the process to make the remaining ravioli.
• To cook, bring a large pot of water to a low boil and season with salt. Carefully add the ravioli and cook 2-3 minutes for fresh and 5-7 minutes for frozen.

Makes about twenty ravioli