Arugula Salad with Honey-Drizzled Peaches
Rich, nutty pecans complement the creamy tang of the goat cheese and peppery arugula balances the sweet juicy peaches and drizzle of honey in a simple, satisfying salad that lets the pure flavors of the ingredients shine.
4 servings | Active Time: 20 minutes | Total Time: 20 minutes
- 1/4 cup finely chopped toasted and pecans, (see Tip)
- 1/2 teaspoon kosher salt, divided
- Freshly ground pepper to taste
- 1 4-ounce log goat cheese
- 6 cups baby arugula, (about 4 ounces)
- 1 tablespoon extra-virgin olive oil
- Zest and juice of 1 lemon
- 4 but firm peaches, halved and pitted
- 4 tablespoons honey
- Place pecans in a shallow dish. Season with 1/4 teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds.
- Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining 1/4 teaspoon salt and pepper.
- Divide the arugula among 4 shallow bowls. Nestle 2 peach halves into each portion of greens, top each half with a round of pecan-crusted goat cheese and drizzle each salad with 1 tablespoon honey.
Tips & Notes
- Tip: To toast chopped pecans, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
From EatingWell: July/August 2008
Basic Soaked Rice
2 cups long grain or short grain brown rice
4 cups warm filtered water, plus 4 tablespoons whey, yogurt, kefir or buttermilk
1 teaspoon sea salt
2-4 tablespoons butter
Place rice and warm water mixture in a bowl, cover with a kitchen towel, and leave to sit in a warm place for at least 7 hours or overnight.
Put this mixture into a pan and bring to a boil, skim and reduce heat, stir in salt and butter and cover tightly. Cook covered for approx. 45 minutes on low heat.
Note: For those with allergies to milk, replace the whey, yogurt, kefir or buttermilk, with lemon juice or raw apple cider vinegar.
You can also soak in bone broth rather than water to add additional flavor and benefits of the broth. I actually love the taste of this method the best, but entirely up to your preferences and of course your pantry.
If you are like most, you have a plethora of these in your garden. If not, your local Farmer’s Market will. They have grown in abundance this year. Enjoy this wonderful recipe.
Makes about 18 fritters
Coconut oil for cooking in
1½ cups flour, of your choice
¼ teaspoon salt
1 tablespoon baking powder
1 cup shredded zucchini
2/3 cup milk
1 egg beaten
1 teaspoon vanilla extract
Powdered sugar for dusting, if you choose
Maple syrup to serve with fitters
In a heavy cast-iron skillet, add about 3 inches of oil. Heat to 350 degrees. Use a candy thermometer. While the oil heats, prepare fritter batter as follows:
In a medium bowl, sift flour, salt and baking powder together. Add shredded zucchini and toss to coat.
Combine milk, beaten egg and vanilla extract
Add wet ingredients to the bowl with the dry ingredients and stir just to combine.
Using an ice cream scoop or ¼ cup measuring cup, drop fritters into hot oil in two batches. Make sure to heat the oil back to 350 degrees between batches.
As they cook, keep turning with some tongs until they have cooked for about 3 minutes. Remove one and break it open to check that it is cooked through.
Remove to a paper towel and cook second batch.
Serve with powdered sugar dusted over the top, if desired and maple syrup.
Recipe and Photo courtesy of www.afamilyfeast.com
Summer squash Salad with radishes, Manchego and lemon vinaigrette.
By Seamus Mullen, Tertulia
From The New Greenmarket Cookbook by Gabrielle Langholtz and Grow NYC and photo courtesy of CoconutandQuinoa.com
Use whatever summer squash look the best, I used zucchini, avocado squash, eight ball and some patty pan. Since I couldn’t resist the radish sprouts at the market I added some to garnish the salad. The recipe calls for champagne vinegar and horseradish but without either of these on hand I used white balsamic vinegar and left out the horseradish with delicious results.
Serves 2 to 4
1 ½ pounds zucchini and or summer squash
1 small spring onion, peeled
1 small clove garlic, crushed
Zest of one lemon
2 tablespoons fresh lemon juice
1 tablespoon white balsamic vinegar
Large pinch of flakey sea salt
Freshly ground black pepper to taste
¼ cup extra virgin olive oil
¼ cup torn mint leaves
¼ cup torn basil leaves
Grated Manchego to serve.
Shave the zucchini, summer squash, radishes and spring onion on thinnest setting of a mandolin and place in a salad bowl or platter. In a small bowl combine garlic, lemon zest, lemon juice, vinegar, salt and pepper. Stir in olive oil and pour over the shaved vegetables; toss gently. Top the salad with mint and basil leaves and a generous sprinkle of cheese (if using). Serve immediately.
Yield 4-6 servings
2 pounds baby new red potatoes, skin on
3 tablespoons extra virgin olive oil, divided
1 teaspoon salt, divided
2 tablespoons butter
½ tablespoon chopped fresh parsley
Directions: Preheat your grill to hot or your oven to 425 degrees.
Wash and dry potatoes and then toss in a bowl with two tablespoons of olive oil along with ½ teaspoon of salt.
If cooking on the grill, place them on an upper rack or on the cooler side of the grill and cover the grill. If using oven, pour them on a sheet pan and place in oven.
Roast for about 20 minutes for the really small ones and 25 minutes for the slightly larger ones.
Remove to your cutting board and with the back of a heavy spatula, press down slightly. One of the sides will burst and they should be about a half inch thick once pressed.
Heat a cast iron skillet either over the hottest part of your grill or on top of the stove and melt butter with one tablespoon of olive oil.
Place flattened potato coins in butter/oil mixture and cook at about medium high for approximately 2-4 minutes on each side or until crisp and golden on both sides Season with salt and pepper, and additional salt if needed.
Remove to serving platter and top with chopped parsley.
ROASTED CABBAGE WITH CHIVE-MUSTARD VINIAGRETTE
½ medium cabbage (1–1 ½ pounds), outer leaves removed
1 tablespoon extra-virgin olive oil
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
2 teaspoons Dijon mustard
2 teaspoons white balsamic or white-wine vinegar
1 teaspoon lemon juice
¼ teaspoon freshly ground pepper
1/8 teaspoon sea salt
3 tablespoons minced fresh chives
2 tablespoons extra-virgin olive oil
Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
To prepare cabbage: cut cabbage half into 4 wedges and cut out the core, leaving the wedges as intact as possible. Drizzle the cut sides with 1 tablespoon oil and sprinkle with ¼ teaspoon each of salt and pepper. Place the wedges flat-side down on the prepared baking sheet.
Roast the cabbage for 12 minutes. Carefully flip over and roast until browned on both sides, about 8 more minutes.
To prepare the vinaigrette: Combine the mustard, vinegar, lemon juice, pepper and 1/8 teaspoon salt in a small bowl. Add chives and oil, stir until well combined.
Transfer the cabbage to a serving plate and drizzle with the vinaigrette while still hot.
Recipe and photo courtesy of Eating Well
Cultured Potato Salad
1 pound red potatoes
¼ cup Kefir cheese
¼ cup mayonnaise
1 to 2 tablespoons prepared horseradish
1 tablespoon chopped chives
1 celery stalk, chopped
Celtic Sea Salt, to taste
Black pepper to taste
Cooked the potatoes in a large pot of boiling water until fork-tender. Drain. When cool enough to handle, cut the potatoes into cubes. Place them in a large bowl.
Mix together the cheese, mayonnaise, horseradish and chives in a small bowl to make the dressing.
Pour the dressing over the potatoes and mix until the potatoes are evenly coated.
Stir in the chopped celery and season with salt and pepper.
NOTE: I used a Kombucha mayonnaise which added more cultured goodness and added a little extra pizzazz.
Recipe courtesy of Donna Schwenk