A little catching up to do here. The semester ended with our work sleeves rolled up. Our last three recipes were all on the menu for our end of the semester party in late January. It was slightly nerve wrecking piling all our party recipes at the end. A lesson to next semester. My students were great sports through it all though, it seems they have learned to handle parties. No more, “this is boring” after completing two rolls! I even heard a few, “this is really fun.”

Grape Leaves

The grape leaves were great fun to roll. “Leaves?! We’re going to be eating leaves?”

“Sure, you eat lettuce don’t you, that’s a leaf.”

“So this is going to taste like lettuce?”

“Not exactly.”

While most of my older students– third, fourth and fifth graders, really enjoyed these, my younger students weren’t so sure. I think this has to do with a shortened cooking time I decided on to fit this into our 1 hour class schedule. I steamed these for a quick 20 minutes and think an oven-braised approach in a little chicken stock-tomato combo would have been more successful. Ironically, when the K to 2nd graders made their own pomegranate-only grape leaves and ate them uncooked they thought they were right on target. On the other hand, these were a huge success with parents at our end of the semester party. Multiple families followed me to the kitchen to nab some leftovers post-soiree. (Recipes at bottom.)

Arepas

These were more of a success than I was ready for. Okay, I love arepas from the local Venezualan hole-in-the-wall. I love corn and cornmeal. I know kids love corn, but I wasn’t so sure about a cornmeal-like patty slathered in an addictive (according to me) avocado sauce. These were super easy to make. The best part– the kids loved them and they loved making them. While they were mixing they were begging for a taste- “Just a little longer!” I kept saying, “We’ll warm them up in the oven and they’ll be much better.” Still, I caught some pre-cooked dough getting into the mouths.

Once we finished how many times did I have to repeat what we made? “Wait, how do you say these, rapas?”

“A-re-pas.”

“A-rapas.”

Close enough. They all have a cookbook and can review and learn. (Recipes at bottom.)

Brownie Bites

I had two kids that didn’t like these. One didn’t like chocolate. (What?!) The other thought they were cold and he threw his out because he doesn’t like to eat cold things (”Unless it’s ice cream.” “Oh, of course.”). I combined a few recipes I found online then adapted them into something I was happy with. I cut the sugar content and added preserves for a fruity flavor. If they were in season, I would have added fresh fruit too. I had some dehydrated powdered cherries (it looks like pink powdered sugar and tastes like cherries) that we dusted on top the final for our party.

Needless to say, these were beyond a hit at the end of the semester party. I kept receiving phone calls in the kitchen, “Send more brownies up!” I think my kitchen helpers (my 4th and 5th graders) slipped a few more in their mouths then I was aware of– By the end of the night they were so drunk on sugar they got a little sloppy in their presentation going upstairs to the party.

Pomegranate Grape Leaves
Makes about 40 grape leaves

3 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, crushed
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon pepper
1/2 teaspoon cardamom
2 cups wild rice, rinsed (or 1/2 cup wild rice plus 1/2 cup brown rice)
2 cups low-sodium chicken stock
1 cup pomegranate seeds
1/4 cup pomegranate molasses
2 tablespoons dried mint
1 jar grape leaves, rinsed well and lightly dried
lemon wedges

Heat oil in a sauce pan on medium high heat. Add onions, sauté 3 minutes. Add garlic, salt, cinnamon, pepper and cardamom, sauté 2 minutes more. Add wild rice, mix to coat evenly. Add chicken stock, cover and cook until rice is almost fully cooked, slightly al dente. Stir in pomegranate molasses, pomegranate seeds and mint. Season with more salt to taste if necessary. Cool slightly, 10 minutes.
Spread grape leaves flat on a work surface, veins up. Place one tablespoon rice filling in the center, fold up bottom edges then sides, then roll up tight. Continue with remaining grape leaves and filling.
Bring 2-inches of water to a boil and set a steamer basket inside. Layer grape leaves (can be placed on top of each other). Cover and steam 20 minutes. Serve warm or chilled sprinkled with lemon juice.
NOTE: Replace half to all of the pomegranate seeds with pine nuts. Add ground lamb or beef for extra flavor. Serve as an appetizer or with pita, meze dips and carrot salad, above.

Arepas with Avocado Sauce & Black Beans
Makes about 40 1-inch arepas

Arepa:
1 cup whole milk
4 tablespoons butter
1 tablespoon honey
1 teaspoon salt
1 cup masarepa (pre-cooked corn flour, sometimes called Harina precocida or Masa al instante)
1 cup grated queso fresco
1/2 cup sweet corn kernels (if frozen, thawed)
grape seed or peanut oil for cooking

Avocado Sauce (Guasacaca):
1 avocado, rough chopped
1 cup fresh cilantro, rough chopped
2 cloves garlic
1/2 cup fresh parsley, rough chopped
2 tablespoons mayonnaise
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon salt

1 can black beans, washed and drained

Stir milk, butter, honey, salt and allspice in a small saucepot over medium heat until it simmers. Stir in the masarepa and queso fresco. Stir until very thick, about 5 minutes, remove from heat. Stir in corn kernels until evenly incorporated. Set aside to cool and thicken, about 10 minutes.

While cooling, make the avocado sauce. Blitz avocado, mayonnaise, cilantro, lime juice and salt in a blender until smooth.

Scoop up balls of the arepa batter, slightly smaller than a golf ball. Transfer to a tray, flattening into 1/4-inch disk. Continue with remaining batter, setting on a tray as you finish. Heat about 3 tablespoon of oil in a large skillet over medium-high heat. Sear arepas in batches, careful not to crowd, until golden, 4 minutes, turn, then cook another 4 minutes. To serve: add a dollop of the avocado sauce then top with a few black beans. Serve warm or at room temperature.
NOTE: You can alternatively brush the arepas with butter or oil and bake about 15 minutes until golden.

Cherry Brownie Bites

5 ounces dark chocolate, broken into 1/2-ounce pieces
4 tablespoons unsalted butter, plus more for coating pan
3 eggs
3 tablespoons sugar
1 teaspoon pure vanilla extract
3/4 cup seedless cherry preserves
1/4 cup sour cream
2 tablespoons whole wheat flour
2 tablespoons all-purpose flour plus 1 tablespoon for coating pan
2 tablespoons unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 325 degrees F. Coat a 9″x 13″ x 1-1/2″-inch pan with butter. Flour the pan with 1 tablespoon flour, shake out excess.
Melt chocolate pieces and butter over a double boiler (place a heat-proof bowl over a small saucepot with boiling water). Stir periodically to prevent burning, about 4 minutes. Remove from heat when almost totally melted, stir to finish melting, set aside. With an electric mixer on high, whisk eggs, sugar and vanilla until thick, about 2 minutes. Add chocolate mixture, preserves and sour cream, mixing until fully incorporated. Sift in flour, cocoa powder, baking powder and salt. Mix until just combined.
Transfer batter to prepared pan. Bake 30 minutes, until toothpick inserted in the center comes out clean. Cool at room temperature for 5 minutes then refrigerate 15 to 20 minutes before slicing.
NOTE: Use your favorite preserve here. Raspberry, blueberry, apricot, peach would all taste great!

(Sadly, I didn’t take photos this past week. If I remember I’ll bring home one of my students drawings to scan and post– when we have down time I have students draw dishes we made to put in the cookbook next to the recipes.)

The week before winter break I took it easy with my students. I perhaps should not seeing we have our end of the semester party coming up at the end of January. At the moment we have three items frozen for the party: empanadas, veggie wontons and this week entries meze dips. I’m being given vague answers on the numbers to expect (anywhere from 50 to 300 adults), how much is consumed (the food is always finished early) and what’s been done in the past (the truffles were a hit). On top of it, I’ve only catered my own parties with help yourself/buffet service and the last time I passed food was for Girl Scouts. For this event I have fifth graders passing food. All that combined I’m starting to get a little nervous.

The week before winter break we were supposed to make stuffed grape leaves. I realized our week was shortened and knew some students would be taking longer breaks and not be in class. I needed those grape leaves for the party and frankly, I need the motor skills of my older students (classes that would be canceled due to break). A quick rearrangement and I had meze dips ready for my students in the shortened week.

Meze dips are a perfect no hassle party food. Easy to make in large quantities and take hardly any time to prepare. (Seriously, I had so much time at the end of class I started asking everyone what they wanted to make next semester. Unfortunately, the ideas for the most part didn’t go past a traditional kid’s menu.) The dips for the most part also freeze well. This meant the students could kick out large quantities of dips in small numbers.

Another great thing about these meze is that the kids are familiar with the ingredients or at least final product. Hummus? Sure I eat that all the time. What?! Made out of beans, gross! Red peppers? Delicious. Tzatziki? I can’t say it, but cucumbers are my favorite food. Meaning? These dips are a great way to get kids eating good food they like. (Recipes below)

The first week back was also an easy time for my students. I was on vacation. That didn’t mean my students got a vacation though. I forwarded a no-cook Moroccan salad to school, bought all the ingredients and prepped work areas. We’ll see how that turned out when I return Monday.

Pita Wedges
1 packet pita
olive oil
za’atar*

*Za’atar is a wild thyme-based spice mixture available at Middle Eastern or specialty markets or in the International section of high end groceries. Each blend is slightly different based on the producer, but other spices include sesame seeds, sumac, salt and Aleppo pepper.

Preheat oven to 350 degrees F. Slice pita into 8 wedges. Brush with olive oil and sprinkle with za’atar. Use as a base for the following meze dips:

Tzatziki
4 Persian cucumbers (or 1 regular, seeded), diced
2 pints Greek-style yogurt
2 lemons, juiced
3 cloves garlic, crushed
5 sprigs fresh dill, washed and chopped
salt to taste
paprika, for garnish

Mix first six ingredients. Place a dollop on a pita wedge, sprinkle with paprika to serve.

Hummus
1 16 ounce can chickpeas, washed and drained
2 cloves garlic
1 lemon, juiced
3 tablespoons olive oil
2 teaspoons ground cumin
salt to taste
za’atar, for garnish

Place first 6 ingredients in a blender. Blitz until smooth, adding water, 2 tablespoons at a time as needed to process. Salt to taste. Place a dollop on a pita wedge, sprinkle with za’atar to serve.

Roasted Red Pepper Dip
2 cups roasted red peppers (if using jarred, drain and pat dry)
1 lemon, juiced
1 shallot, peeled and roughly chopped
1 clove garlic
1 cup tahini
salt to taste
capers, for garnish (or a single caper berry)

Place first six ingredients in a blender. Blitz until smooth. Salt to taste. Place a dollop on a pita wedge, sprinkle with capers to serve. Note: Replace tahini with yogurt, feta, almonds or walnuts for a totally new dip.

Moroccan Carrot Salad
1/2 pound carrots, washed, peeled and grated (about 4 large carrots)
1/2 cup plain yogurt
1/2 cup golden raisins
2 tablespoons olive oil
1 tablespoon honey
1 lemon, juiced
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon grated ginger
1/2 teaspoon salt

Mix ingredients until combined. Season with more salt to taste if desired. Serve as a side dish or with pita wedges (above). Note: Try this salad stuffed in a pita with roasted chicken or one of the above dips.

Holidays and colds have put me a little behind these days but the kids continue to cook. I’ll round up our wonton week here and follow it up later tonight with our holiday cooking from last week and this week.

The first thing one must realize when cooking with kids is that your final dish will probably look nothing like you envisioned. You know those perfectly wrapped wontons that were demonstrated about six times? Not going to happen. What does happen is something much better and something the kids can be proud of. I just provided one rule: Seal the edges. Wonton shapes that came out were fabulous– from cinched up purses to envelopes. Eventually some boys decided their wontons were looking like spaceships, which became an even easier rule: Astronauts cannot be exposed to space! Seal them in!

“Is this correct?”

“Can you see the astronauts?”

“No.”

“Then we’re set for take off.”

Our semester finishes at the end of January with a big party where all the clubs in the after school program show off what they’ve been doing with their time. Ceramics has an art display, dance shows off their dance and cooking provides the food for everyone with the 4th and 5th graders as servers. So far we’ve made butternut squash empanadas and the other week it was the wontons pictured above (our upcoming weeks are all party-centric). Most of the kids were really good sports saying how much fun it was to fill and shape these packets. (I told everyone they had to make at least 20 wontons.) Of course, some tuckered out, “planning for a party is hard work! Two more!” I told them. Some of the students even started setting up production lines: “I just made 10 at once!” My response: “Good job! See if you can now do 15 at once!”

The best part is that not only did the kids find these fun to form, they really enjoyed eating them. I had them grating ingredients by hand and while they were exclaiming how tiring it was, I caught many sneeking nibbles of shredded carrots and edamame. Once cooked, they were clamoring for more than their alloted two– “Sorry! We need to save the rest for the party!”

During the party, we’ll be frying these up and serving them with dipping sauce. In class, we boiled them, put a dash of miso in our water and had an Asian fusion dumpling soup that the kids dug.

Vegetable Wonton Soup
Makes about 60 wontons

Filling:
1 cup edamame beans, shelled
3 cloves garlic
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon ginger
6 scallions, sliced
2 carrots, shredded
2 stalks celery, finely chopped
1/4 head of cabbage, shredded
1/4 cup tablespoons cilantro, chopped
2 teaspoons red pepper flakes

Wonton wrappers

Blitz edamame, garlic, soy sauce, honey and ginger in a blender until smooth. Transfer to a bowl and fold in remaining filling ingredients. Place a wonton wrapper on a work surface. Use your finger to brush the edges with water. Add approximately 1/2 tablespoon to the center of the wonton, fold in half, corner to corner, forming a triangle and sealing edges. Pinch the triangle corners together. Place on a cookie sheet and repeat with remaining wontons. Freeze the wontons overnight on the cookie sheet then transfer to a freezer bag or cook them to eat immediately.

To cook: (Fried) Heat sesame oil over medium high heat. Add in a few wontons. Cook 2-3 minutes each side until lightly browned. Serve with dipping sauce. (Boiled) Bring water to a boil. Drop in a few wontons. Boil 5-6 minutes. Add hot water over 1 teaspoon of miso paste (optional) and a few pieces of seaweed, stir to combine. Add wontons and garnish with chopped scallions and cilantro.

Growing up in the midwest, I hated potato salad. It’s true. The staple side dish gracing every BBQ was the bane of my outdoor dining existence. It occurred at some point in when I hatched a distaste for mayonnaise.

I believe this decision formulated shortly after I made myself a tuna fish sandwich: In attempts to get the fishy tuna flavor out of my sandwich, I mixed in close to 2 cups of mayonnaise (into a single-serving can of tuna). It didn’t help, and I ended up discarding the sandwich, two bites of which gave me a horrible stomach ache. (Who would have thought with all that mayonnaise?)

Next, mayonnaise-heavy potato salad popped into my vision at every deli counter. There is something about prepared deli counter salads that has always told me to stay away. Is it the resemblance to the lunch line at school? Or perhaps the display that gives everything a brownish-blue hue and make nothing appear to be refrigerated?

Let us pinpoint these moments as the beginning of my mayonnaise banishment.

Obviously, this dislike of mayonnaise, living in the midwest, brings me to my hatred of potato salad. Because we all know midwest potato salad and mayonnaise go hand-in-hand.

It was not until college that I tried potato salad again. My good friend A made me her family’s Lebanese Potato Salad, which she described as simply adding the Lebanese basic seasonings: garlic, lemon juice, olive oil, parsley, salt and pepper. Light, simple and totally delicious, it awakened me to a whole new world of looking at potatoes: Did you know potatoes don’t need to be mashed with butter or fried and dipped in ketchup to taste good?

My preferred method of cooking potatoes now is making a potato salad using the Lebanese trio (trio because in my book, an herb, salt and pepper are given). Sometimes I spice it up with some hot chili flakes, sometimes I add other vegetables to bulk it up, as in this case. You cannot go wrong when you work with these basic, yet deliciously pure ingredients.

Please note: I have recently found new appreciation for mayonnaise. While I still do not use it in a tuna sandwich, I can understand its place in a vinegar-based coleslaw (just a little fat, not saturated in mayonnaise). I also admit that I recently made my own mayonnaise and highly suggest a homemade version over anything store bought. (Further, I prefer homemade because I know I will actually finish it– the smallest bottle of store bought mayonnaise has gone bad in my refrigerator. With a shelf life over one year, you do not want to know what rancid mayonnaise smells like.)

Potato Salad with Corn and Green Beans
Serving size= 6-8. Cook time=  15 minutes. Prep time=  10 minutes.
1 pound potatoes, halved or quartered depending on size (I prefer the texture of new potatoes in potato salad because they hold shape and texture)
1 cup corn, sliced from cob  fresh (or canned)
1 cup green beans, cleaned and halved
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup parsley, chopped
salt/ pepper to taste

Boil potatoes in salted water for 10-15 minutes, until soft when pricked with a fork. While potatoes are cooking, place fresh corn, green beans, olive oil and garlic in the serving bowl. When potatoes finish cooking, drain, but do not rinse with water. Place hot potatoes in the serving bowl and toss. The residual heat will steam the corn and beans, leaving the beans snappy (if you prefer beans more done you can steam them for 30 seconds before you add them to the hot potatoes). Finish by tossing with the parsley, salt and pepper to taste. Serve warm, at room temp, or cold.

I am a big fan of bean dips and sauces. A healthy great tasting snack that is easy to whip up in seconds cannot be wrong. Personally, I always keep an emergency can of beans in the cabinet for meals in a pinch, when friends drop in hungry or to thicken up soup stock. So when D told me about a new bean dip his friend was working on I thought it was a great idea. Why not a ready-made dip for all those emergency instances and everything in between!?

Brothers Big Guy and Little Guy, makers of Cool Beans, were nice enough to send over some samples for review as well as host a giveaway to one lucky Just Braise reader for a 3-pack sample of some beans (read on!).

(more…)

Need some last minute inspiration planning your Super Bowl Party?

Follow this link to see my latest Queens Chronicle article for some easy and delicious plays on party favorites. Recipes include spicy sausage chili, crab deviled eggs, your standard guacamole and a brownie recipe that will have you doing a Super Bowl Shuffle.

Super Bowl Food Plays, Queens Chronicle, 1/31/08.

Here is another short sweet piece I wrote for The Queens Chronicle (linked below). If you’re throwing a New Year’s Eve party don’t stress! See my article for a few great recipe suggestions, including white bean rosemary dip, a simplified figs in a blanket and taramosalata (caviar dip).The Queens Chronicle, Holiday Recipes for An Appetizing New Year’s Eve

I know, I know, more soup?! This one is almost entirely leftovers and maybe something you can make with those holiday leftovers of your own.

Soup is a great excuse to get rid of leftovers, as a way to move through vegetables before they go bad, as a quick fix when you don’t want to cook, when sick, for an easy work lunch, and more. It’s just so easy to make a big batch of soup and freeze it away for a cold day.

Our freezer is stockpiled with all sorts of soups: carrot ginger, coconut pumpkin, cauliflower and so many subtle variations of these I often don’t see a reason to post them (like butternut sage, broccoli or carrot parsnip). I recently started labeling the containers with masking tape, marking soup type and date made. It sounds totally neurotic, but when you have two single serving sizes and carrot ginger looks a lot like carrot parsnip, it makes a difference.

The best part of making soup is that it is so cheap to make a filling and delicious meal. I have many friends who purchase soups at stores or restaurants for lunch or dinner and I just have to laugh. I have one friend who calls local restaurants asking each one what kinds of soups they have until he finds one he likes. In the 30-45 minutes it took him to make those calls he could have made his own soup! I know, not everyone thinks he has the time to make soup (really, just 30 minutes), but when you’re dropping $6 or more for a small bowl of soup and know it really only costs about $10 for a 16-serving pot you would laugh too.

I should go into the soup business.

I made the above soup with Thanksgiving leftovers and froze it immediately because I could not eat another bite of turkey. I de-thawed it today for a quick lunch and thought it can just as easily be made with Christmas leftovers. (Especially easy if you served a turkey or chicken and still have the carcass to make a rich stock.) The kale was leftover from another dish, but can just as easily be leftover green beans, broccoli, spinach or Brussels sprouts. The broth looks so creamy because it is enhanced with leftover mashed potatoes. The overall result is a delicious soup that brings holiday cheer back to a bowl.

Tuscan Kale & Bean Soup
Serving Size= 8 servings. Prep/cook time= 20 minutes. Inactive time= 15 minutes.
3 tablespoons olive oil or butter
1 leek or yellow onion
4-6 cloves garlic
2 tablespoons parsley (or combination of aromatics like sage, rosemary, basil, oregano)
1 bay leaf
1 tablespoon salt
1 bunch, 2-3 cups packed, Tuscan kale (also called dinosaur kale or any leftover green vegetables)
4 roma tomatoes (optional) (can substitute 1 4 ounce can tomato paste)
1 can kidney beans, washed and drained
1 can butter beans, washed and drained
5 cups chicken or turkey broth and meat (if any is leftover), can substitute low-sodium boxed stock
leftover mashed potatoes (optional) can substitute heavy cream if desired

1) Warm olive oil in a stock pot on the stove top over medium-high heat. Slice onion thinly and add to pot. Saute 3-4 minutes. While warming, smash and chop garlic. Add to pot and saute 2 minutes more. Add dried parsley, bay leaf and salt.
2) Role 3-4 kale leaves at a time into cylinders and slice into 1/4 inch strips. Continue until all kale, including stems, are cut. Add to pot, saute until darkened and slightly wilted, 5 minutes.
3) Roughly chop tomatoes and add to pot along with washed and drained beans. Stir to incorporate.
4) Add broth and mashed potatoes. Stir to break potatoes into broth. Add water if too thick. Cover and bring contents to a boil. Reduce heat and simmer 10 minutes. Taste and season with salt/ pepper if needed. Serve with good crusty bread.

I realize this salad sounds all too simple. It is a variation of the classic Greek Salad that has become all too common in our restaurant going (or home) lives. Just below the “house salad” we now often find the “Greek salad.”

The downfall I find with the Greek salad is it leaves me wanting more. The cucumbers fail to fill me and there are only so many tomatoes I can eat before the acid hits my stomach and turns me the wrong way. I realize many folks have their own versions of this clasic salad, but this is my simple take on it (rather, one of many simple takes on it).

I made this a few weeks ago when I was alone. D often objects to eating salad as a mid-day meal, complaining the energy doesn’t last. I was so captivated by this salad I decided to try it out on D the following day. I knew he would love it, but would it fill him for a day running around?
The result… You bet so. Not only was D satiated until dinner, he even made several exclamations about the flavor combinations (which are really nothing so unique).

The trick is in the bread. Homemade croutons are a must. For this salad I used old sourdough bread cut into “fingers,” brushed with olive oil, sprinkled with sea salt and pepper and toasted until golden. They are great to pick up and munch on between bites, or used to scoop up leftover cheese and olive oil. They work in any salad and act as a tasty filler.

This salad might sadly be the last viewing of fresh local tomatoes. If you hurry, your local market might still have some end-of-season tomatoes left, but they are fading fast.

Greek Adaptation Salad
Serving Size= 2 persons. Prep time= 10 min. Cook time=3 minutes.
2 slices old sourdough bread
2 tablespoons olive oil
1/4 cup green beans, picked and cut into 2 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 ripe tomato, sliced into 8 wedges
1/4 cup crumbled feta
Kalamata olives
Salt/ Pepper
Parsley

1) Brush sourdough with olive oil and sprinkle with salt and pepper. Slice into 1 inch thick strips and toast until golden.
2) Blanch green beans in boiling water, 30 second to 1 minute, until darkened. Dredge in ice water.
3) Gently toss green beans with sliced tomato, chopped red pepper, crumbled feta, 1-2 tablespoons olive oil and salt and pepper.
4) Sprinkle with parsley and top with Kalamata olives. Arrange croutons around salad or sprinkled over top.
NOTE: Want to make this even more of a meal? Add 1 can washed and drained butter beans!

It’s been a crazy week here at Just Braise. In the midst of some freelance writing on deadline, I filled a friend’s shoes and helped cater a restaurant opening for 200 people. I have never catered an event before (other than my own parties of no more than 25 people) and thought this might be a good experience. Plus, I would get to work with some trained chefs.

Key words are “restaurant opening” with a restaurant (including kitchen) that was not workable until 5 PM the evening before the event. We had to set up and organize not only the kitchen, but the walk-in refrigerator, and dry storage all the night before the event. All prep and cooking for those 200 folks happened day of the event. It was a haphazard day, but we pulled through– with a few menu items nixed, a successful event none the less.

Due to a day a recuperation this post will remain short.

I made this salad the other week with the leftover wild salmon from the Gnocchi with Green Bean Pesto. I even had a little of that delicious pesto left and threw it on top as a dressing. In my mind, this salad is so similar to the Nicoise Salade made almost one month ago, but looks and tastes entirely different. Really, in comparison, these two salads are totally different. Perhaps it is the vivid colorings of both that make it seem so similar? Maybe it is because both use such brightly hued fish.

The salad is a brilliant reminder of a summer departed. At least in the Northeast, one can still find most of these ingredients locally (which equals extra tastiness).

Note: I mentioned previously that I often boil, blanch and prep items when I bring them home, even if I do not know what I will make with them. The work may take an hour or so, but the effort is worth it. With pre-prep I was able to throw this salad together in just minutes– proving you can have a delicious meal even when pressed for time.

While this salad is a great use of leftovers, you can easily make this salad without the green bean pesto. Just toss the salad with olive oil, salt and pepper or your favorite dressing. (My favorite homemade dressing has a base of dijon mustard, tahini and olive oil. Add to that roasted garlic, anchovies and fresh garlic, lemon juice, or anything else you can think of and it’s delicious).

Salmon Pesto Salad (Remember Summer Salad)
Serving Size= 2 people. Active time= 10 minutes.
2 salmon steaks (already prepared or a quick 2 minute sear each side w/ salt and pepper)
3-4 cups loosely packed arugula
1 red pepper
3-4 new potatoes (already boiled or slice into quarters and boil 10 min)
1/4 cup cherry tomatoes
green bean pesto (see Gnocchi w/ Green Bean Pesto)

1) Boil potatoes if not already cooked. Sear salmon if not already cooked.
2) Char red pepper in a skillet set over high heat. Rotate to cook 3-4 sides until blackened, 2-3 minutes each side. Remove stem, core and seeds and chop.
3) Wash arugula and cherry tomatoes.
4) Arrange salad. Place arugula in serving bowl. Add tomatoes, red peppers, potatoes. Set salmon over and top with a scoop of green bean pesto (or favorite salad dressing), salt and pepper.
Optional: Top this salad with chopped walnuts or pecans or blue cheese.