3000 miles 'til dinner.

Prep time:  20 minutes + 30 minutes for apples to marinate

Servings:  4

Prep time:  1 hour (includes boiling & cooling potatoes)

Servings:   6 hearty servings

♥PANTRY, FRIDGE, MARKET♥♥

9 medium to large, red-skinned potatoes

Dressing

4 green onions, finely chopped (tops included)

3-4 T fresh dill weed, finely chopped (sprigs and delicate stems included)

1 T. Dijon-type mustard

1 C. Best Foods mayonnaise (east coast = Hellmans)

1 C. sour cream

2 t. sea salt

2 t. ground black pepper

3 T. fresh lemon juice  + extra 

♥PREP - boil potatoes (approx 20-25 minutes)

Rinse potatoes and cut away any dark spots. Do not peel. Place potatoes in a pot large with cold water to cover them by at least 1”.  Add  2 t. sea salt and bring to a boil, covering  the pot partially with a lid; boil until tender. Note: potatoes are tender when pierced with thin sharp knife tip and the tip slides through easily with no resistance.

Remove potatoes from heat and drain.  Lay potatoes on a paper towel lined sheet pan to cool just enough to be handled; cut into 1/2” cubes.

♥PREP - dressing 

While potatoes are boiling, mix together the remaining ingredients.  Note: The dressing will taste salty but the salt will be absorbed by the potatoes.

In a large bowl, place the “slightly warm or room temperature” cubed potatoes. Add half the dressing and mix, continuing to add dressing until the desired consistency is reached. The potatoes will absorb the dressing after an hour or so. If you have extra dressing, keep it on hand incase you want to add more.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider “new/early” white or yellow potatoes, such as Yellow Finns

*consider a combination of fresh herbs in addition to, or in place of,  dill 

*substitute (in a pinch!):  1 T. dried dill

♥ Helpful Hints♥

*do not refrigerate the potatoes prior to adding the dressing

*the dressing (with less salt) is a delicious accompaniment to fish

*left over dill?  lay sprigs on paper towels or hang upside-down, leaving until completely dry;  crumble and store in a jar OR try our MINTED ZUCCHINI & FETA PANCAKES with HOMEMADE CREME FRAICHE *using dill and mint 

 

(MIL post)

Prep time: 45 minutes

Servings:  5 (1/3 C servings)

♥PANTRY, FRIDGE, MARKET♥♥

1-1/4 C. Harvest Grains Mix —- dried mix from Trader Joes (blend of Israeli-style couscous, orzo, baby garbonzo beans, yellow split peas, red quinoa)

1/2 C. parsley, finel chopped

1/3 C. fresh herbs mix, finely chopped (choose any or all: cilantro, basil, thyme, sage,oregano, chives, dill, marjoram)

1/2 C. carrots, finely diced

1/2 C. celery, finely diced

Juice from 1 lemon

1/3 -1/2 C. olive oil

1-1/2 T. vinegar (white balsamic, rice wine or other)

sea salt, cracked pepper

♥PREP - Cook Harvest Grains:  Bring 1-3/4 C water and 1 tsp. sea salt to a boil. Add Harvest Grains, bring back to a boil, reduce heat and simmer, covered for 10 minutes. Remove from heat, remove lid,  stir grains  with a fork and 1/3 C. add olive oil. Cool to room temperature.

When grains have cooled, add remaining ingredients. Taste and adjust olive oil, lemon juice and vinegar. Add salt and pepper to taste.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitute:  make your own grains mix if you do not have a Trader Joes in your neighborhood with these approx. proportions:  1/3 orzo, 1/3 Israeli-style couscous, 1/3 red quinoa, baby garbonzo mix & split yellow peas combo

*consider: gluten-free salad using approximately 1/3 brown or white rice (cook separately)  and 1/3 yellow split peas & baby garbonzo combo — following cooking directions for Harvest Grains

*consider: adding other veggies, such as small dice cucumber, peppers, fennel and or tiny tomatoes

*consider:  adding fresh cooked shrimp,  scallops or seared tofu 

♥ Helpful Hints♥

*if grains are cooked and allowed to sit for a few hours or overnight, they will stick together; add a little more olive oil and “crumble sticky clumps” apart with your fingers

(MIL post)

Prep time:  30 minutes (includes 15 minutes to toast bread cubes)

Wait time for salad to “marinate”:  20-45 minutes

Baking temp for toasting bread cubes:  400 degrees 
Servings:   6 generous servings

♥PANTRY, FRIDGE, MARKET♥♥

2/3  loaf of a rustic baguette, at least 1 day old

2 C.  diced juicy summer tomatoes

3 medium cloves garlic

1 bunch fresh basil (2 oz)

1/2 C. olive oil, fruitier the better

3 T. white Balsamic vinegar or red wine vinegar

1 t. sea salt

cracked black pepper — 4-5 grinds

♥PREP - toast bread cubes

*set oven temp - 400 degrees

    *cut baguette into bite size cubes and put on baking sheet

    *drizzle with 1/4 C. olive oil

    *bake in oven until toasted and light golden in color, 15 minutes or so

    *toss into a large bowl

♥PREP - prep and add to bowl of bread

  *tomatoes - dice into medium size pieces (no need to seed),adding any accumulated juices to the bowl

  * basil - remove stems; bunch / roll leaves together and chiffanade (chiffanade: cut into thin ribbons)

  * garlic cloves - mince

  * olive oil with vinegar, salt and pepper

TOSS together and set aside for 20 minutes or longer so bread can absorb flavors and juices. Toss again and adjust seasoning, garlic and olive oil to your taste. Serve within 45 minutes if you want a crunchy texture or wait longer for softer bread salad

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*substitue: use “un-toasted” day old bread for a much softer texture OR pieces of pita bread

*consider: adding other fresh herbs, such as oregano, thyme, marjoram and/or chives

*consider: flavored olive oil, such as truffle or rosemary 

*consider leftover salad for breakfast or another lunch/supper:

     ~ although salad changes consistency and is much juicer a day later, it is still delicious. Consider scooping a serving or two into a skillet (add a little olive oil first) and fry until crisp. Crack several eggs on top and cook through. 

♥ Helpful Hints♥

*olive oil - definitely need to use a full-flavored, fruity olive oil

*tomatoes - the more flavorful the better the salad; truly a ‘tomato season’ dish

MIL Mission

MIL MISSION #37:  4 SUMMER SALAD ideas with 4 SUMMER DRESSINGS

My DILS live on opposite coasts, LA and NYC, where it’s hot and truly summertime! not to mention that it’s warm and sunny in Cannes where they’re both traveling next week (jealous….the French Riviera!) So even though it’s been raining for four straight weeks here in Portland, I’m getting with the program and thinking about crisp, cool salads and light, healthy suppers.  

   (1)   Caesar Salad ~ Mock Caesar & Homemade Croutons

       (2)   Butter Lettuce & Radicchio ~ Lime & Green Peppercorn Vinaigrette

            (3)  Greek Salad ~ Red Balsamic & Roasted Red Pepper Vinaigrette

                  (4)   Cabbage & Arugula Slaw ~ Orange & Champagne Vinaigrette

_______________________________________________________________

CAESAR SALAD ~ romaine hearts, grated Parmesan, homemade croutons 

1) MOCK CAESAR DRESSING and  CROUTONS

                   Prep time:  15 minutes

                   Quantity:     1 1/2 C.

♥PANTRY, FRIDGE, MARKET♥♥

1 C. Best Foods (Hellman’s) or heart healthy Veganaise

 3-5 large cloves garlic

1 medium anchovy or 1 t. fish sauce

1/4. C fresh squeezed lemon juice, strained

6-7 grinds black pepper

1 t. sea salt

1/2 C. good quality olive oil

1 C. grated Parmesan or Asiago

♥PREP

In processor bowl, blend mayo, garlic and anchovy until all is smooth.

Add lemon juice, salt &pepper and blend. With process on, pour olive oil and a steady slow stream through the feed tube until it is incorporated. Taste and adjust seasoning.  

Pour over salad crisp romaine or butter letter, adding grated cheese and crunchy croutons.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider: garnishing a serving of Caesar with  grilled chicken, shrimp or scallops

♥ Helpful Hints♥

*an open can of anchovies will keep for months: put contents in a glass jar or plastic container &  cover fish completely with the oil, adding olive oil if needed.

*caesar will keep, refrigerated, for 2 weeks

CROUTONS - Prep time: 20 min.Quantity: 4-5 C.  Bake:  350 degrees, 25 min. or until golden brown 

1 baguette, cut into 1/2 ” cubes  hearty bread, approx 4 C.

1/4 C. olive oil 

1 T. minced garlic or 2 t.  garlic powder

1/2 t. sea salt

♥PREP - food processor or bowl

Mix oil, salt and minced garlic together or blend whole garlic cloves with the oil and salt in a food processor. In large bowl, add bread and drizzle garlic oil over, tossing as you go, using a rubber scrapper to get all the bits of garlic and olive oil. Spread on baking sheet, single layer and toast until golden. Check every 10 minutes and flip croutons if needed.

♥ Helpful Hints♥

*bread for making croutons can be dry so left over, day-or-two old bread is great for this recipe

*croutons as a snack: great for snacking on their own!

*storing croutons: cool completely and store in zip lock or air tight container

*croutons will keep for 2-3 weeks

________________________________________________________________

BUTTER LETTUCE & RADICCHIO  ~ avocado,  summer berries, red  onion      

(2) LIME & GREEN PEPPERCORN VINAIGRETTE

            Prep time:  15 minutes

            Quantity:     1 1/2 C.

♥PANTRY, FRIDGE, MARKET♥♥

1 medium shallot, cut in quarters

1 T. canned (soft) green peppercorns

1 t. sea salt

1 t. Dijon~style mustard

2 t. granulated sugar

1/8 C champagne or white balsamic vinegar

1/4 C. fresh squeezed lime juice, strained

1 1/4 C. good quality olive oil

♥PREP - food processor or blender

In processor bowl or blender, add shallots, peppercorns, salt, mustard, sugar, and vinegar. Blend until shallot is chopped fine. Add lime juice and blend.  With processor /blender on, add olive oil in a steady slow stream. Continue blending until smooth and oil is incorporated. Taste and adjust seasoning.  

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider: add fresh baby spinach and whole leaves of fresh basil

*consider:  garnishing a serving of this salad with a piece of grilled salmon

♥ Helpful Hints♥

*dressing will keep, refrigerated, for 6 weeks

*excellent marinade for chicken

________________________________________________________________

GREEK SALAD ~butter lettuce, Kalamata olives, feta, green pepper,red onion,             cucumber

(3) RED BALSAMIC & ROASTED RED PEPPER VINAIGRETTE

            Prep time:  15 minutes

            Quantity:     1 1/8 C.

♥PANTRY, FRIDGE, MARKET♥♥

1/2 C. aged balsamic vinegar

4 medium garlic cloves

1 medium to large red pepper - roasted, peeled & seeded

1 T. Dijon-style mustard 

1 t. sea salt

6-7 grinds fresh ground black pepper

1 t. granulated sugar

1 C. good quality olive oil

♥PREP 

* roast red pepper - choose one of four ways

     (1) oven @400 degrees for 20 minutes (2) hold with tongs over gas burner

     (3) place on outdoor or indoor grill (4) place under broiler, turning as needed,   

      until skin blisters over entire pepper

      Place in plastic or paper bag and close. When cool, remove skin and seeds. 

             (do not run under water, oils from peppers will go down the drain!)

*food processor or blender

In processor or blender, add vinegar, garlic cloves, mustard, salt, pepper and sugar. Blend until garlic is chopped fine. With processor/blender on, add olive oil in a steady slow stream. Continue blending until smooth and oil is incorporated. 

Taste and adjust seasoning.  

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*sub:  canned roasted red pepper

*consider adding 1/2 t. dried oregano & 1/2 dried basil

♥ Helpful Hints♥

*dressing will keep, refrigerated, for 6 weeks

*excellent marinade for chicken, pork or beef

________________________________________________________________

 CABBAGE  & ARUGULA SLAW ~ cilantro, green onion red pepper, radishes

(4) ORANGE & CHAMPAGNE VINAIGRETTE

           Prep time:  15 minutes

           Quantity:     2 C.

♥PANTRY, FRIDGE, MARKET♥♥

1/2 C. frozen orange concentrate

1/2 C. champagne vinegar

1 T. Dijon-style mustard

1 t. sea salt

6-7 grinds black pepper

1 1/2 C. good quality olive oil

♥PREP 

In processor bowl or blender, add orange concentrate, vinegar, mustard, salt. pepper and blend. With processor /blender on, add olive oil in a steady slow stream. Continue blending until smooth and oil is incorporated. 

Taste and adjust seasoning.  

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider an Orange-Ginger dressing:   add 1” chunk of peeled ginger and blend with orange/vinegar mix

*sub: red wine vinegar or white balsamic 

♥ Helpful Hints♥

*dressing will keep, refrigerated, for 6 weeks

*excellent marinade for chicken, pork or beef

*delicious served over steamed or broiled fish

(MIL post)

The national dish (meaning “meat salad”) of Laos, it’s popularity quickly spread to northern Thailand and we now see it on Thai menus in the US. This salad is a spicy combination of minced or ground poultry, pork, beef or tofu,  mixed with chilies, lime juice and fish sauce and served hot tucked into chilled lettuce leaves.  It is traditionally served with sticky rice (posting soon!) and is delicious with GREEN PAPAYA SALAD for a light Spring dinner. Vegetarian version: see under WAYS TO JUST “just wing it” below.

Prep time:  30 minutes

Servings:  4

♥PANTRY, FRIDGE, MARKET♥♥

4 T. uncooked sticky rice or brown Japanese sweet rice  (for toasted rice flour)

3 T. oil (canola, light olive oil, corn)

2 large shallots

4 large cloves garlic

1 serrano or Thai chili, cut into a few pieces

1 lb. boneless, skinless chicken breast, cut into 1” chunks

3 T. fish sauce

1 large lime, juiced

1/2 bunch cilantro, leaves and small stems, coarse chopped

2 T. fresh mint leaves, coarse chopped

1/2 C minced green onion, with tops, minced

8 or more lettuce leaves (butter lettuce a good choice)

♥Prep - toasted rice powder -  skillet or wok

In dry skillet or wok, over medium heat, add rice and shake/stir until rice turns golden brown and begins to pop. Cool slightly and grind to a coarse powder, using either a coffee grinder or mortar & pestle. Set aside. 

♥Prep - food processor

In processor bowl, pulse garlic, chilies and shallots. Remove and set aside. 

Add 1/4 the chicken and pulse until chicken is minced into fine pieces, (not mush), similar to “ground turkey or beef”.   Remove from bowl and set aside; continue until all chicken is chopped. 

In large heavy skillet or wok, heat oil until hot. Drop in garlic/shallot mix, stir a few times, then add chicken. Stir-fry chicken until it is just opaque (don’t overcook), approximately 8 minutes.  Remove from heat and immediately stir in fish sauce, and lime juice.  Transfer to a salad bowl and add cilantro, mint, green onions and toasted rice (or peanuts) . Toss gently and adjust seasoning.

♥ Serve hot or room temperature, with crisp lettuce leaves.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*vegetarian version - tofu: follow same directions, but saute until it begins to get crispy, sticking to the bottom of the pan. Continue to fry and scrape up bits. This will take a few minutes longer than chicken. 

*sub: tamari (soy sauce) for fish sauce. 

*sub:  chopped peanuts for toasted rice powder

*consider: serving salad cold, with whole lettuce leaves or over shredded romaine

*consider adding:  sautéed and finely chopped mushrooms (any variety)

♥ Helpful Hints♥

*make extra rice powder and store for your next Larb Gai mission

*purchase ground chicken breast (or ground pork, turkey breast, etc)

(MIL post)

Delicious served with  Banh Mi (Vietnamese-style Sandwiches) with Pork or Chicken or COCONUT & GREEN CURRY CHICKEN SOUP

 

Prep time:  30 minutes

Servings:   8

♥PANTRY, FRIDGE, MARKET♥♥

1 large green papaya (approx 8” L x 5” W) = 6 C. shredded papaya

1 bunch Thai basil, leaves and little stems only

1/2 bunch mint, leaves only 

5 green onions, finely chopped, stems included

2 medium cloves garlic, finely chopped

1/2 C. fresh squeezed lime juice

1/4 C + 2 T. granulated sugar

3 T. fish sauce

3/4 t. red pepper flakes, 1 medium serranos chili or 1 small Thai chili

2 t. sea salt

1 1/2 C. unsalted peanuts, coarse chopped

♥Prep

Peel and shred papaya with shredding tool (these little tools are available where you buy your papaya, usually at Vietnamese or Thai markets, and come in different shapes, sometimes with a plastic handle, sometimes with a tiny wooden handles). 

(photos: peeled papaya; shredded papaya)

When the seeds in the center of the papaya become visible, stop shredding. 

Put shredded papaya in a large bowl and toss with chopped mint, basil and green onions. 

In a small bowl, mix garlic, lime juice, sugar, fish sauce, pepper flakes and sea salt.  Pour over papaya, add half the peanuts and toss gently.  

Refrigerate for at least one hour or up to 5 hours (for freshest, crisp texture) Taste and adjust seasoning before serving. 

Garnish with remaining peanuts.

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*sub: cilantro for mint OR use both

*sub:  any variety fresh basil 

*sub: slivered toasted almonds for peanuts; helpful if you have a peanut allergy

♥ Helpful Hints♥

*chop peanuts in food processor

*shred the papaya 1 day in advance and finish the salad the following day

*although not as crisp, left over salad is excellent the next day 

(MIL post)

A tasty salad, delicious served with Coconut & Green Curry Chicken Soup (recipe: MIL MISSION #5)

Prep/cooking time: 50 minutes

Servings: 4 (one bowl dinner)   6 (side salad)

Serving option: serve hot, rather then room temp or cold

♥PANTRY, FRIDGE, MARKET♥♥

1# dried soba noodles (wheat & buckwheat noodles)

Dressing
1 large yellow or white onion
4 large garlic cloves
3 T. vegetable oil
2” piece fresh ginger, peeled
3 T. pure sesame oil
3 T. light or dark brown sugar
1 C. peanut butter, creamy or crunchy
3 C. water
3 T tamari or soy sauce
1 t. red pepper flakes or fresh chili
1 t. sea salt
1 t. black or white pepper
3 large limes, juiced

2 - 8 ou. cans sliced water chestnuts

1 bunch cilantro - reserve 3 T.

1 bunch green onion - reserve 3 T.

1/2 C. chopped peanuts - reserve 3 T.

Prep - food processor
Fine chop garlic and onion. Remove and set aside. Fine chop ginger.
Heat vegetable oil in medium skillet. Add garlic and onion. Saute over medium heat until veg begins to brown.  Add ginger, sugar and sesame oil, stirring for 3-5 minutes. Add peanut butter, water, tamari, red pepper flakes, salt and  black pepper. Simmer for 20 minutes. Remove from heat and add lime juice. Set aside to cool for 15 minutes. 

By hand: fine dice cilantro and mince green onions
Food processor: coarse chop peanuts

Serving
In a large bowl, pour dressing over noodles. Add cilantro, water chestnuts, green onions and peanuts, “lifting” gently to incorporate evenly.  Garnish with reserved cilantro, green onion and peanuts. 

♥♥WAYS TO “just wing it”.♥♥           consider substituting or adding

Almond butter and sliced or coarse chopped toasted almonds

Add sauteed tofu, shrimp or chicken

Udon noodles (thicker whole wheat noodles)

♥ Helpful Hint♥

Keep thin latex/rubber cooking gloves in your kitchen -  use your hands to “lift” noodles

Salad even more delicious made hours or day ahead (garnish when serving)

(MIL post)