It’s going to be a hot week so there are lots of cool and salad-y recipes here with very minimal, if any stove time. Happy summer eating!

Tzatziki
“Beetziki”
Super Quick Onion and Summer Squash Gratin
Potato and Celery Salad
Blanched Kale Salad
Kale Salad with Garlicky Beets and Sunflower Seeds
Zucchini and Onion Pizza w/ or w/out Bacon
Cucumber Salad with Smashed Garlic and Ginger

Tzatziki

This cool, creamy Greek side/spread/dip is good with/on most anything. Scoop it on toasted bread, add it to pita or regular sandwiches. Top boiled potatoes with it or thinly sliced broiled beef or dollop it on toasted baguettes (sliced the length of the loaf) after you’ve rubbed the bread with garlic and layered with tomatoes and sprinkled with salt.

You can invert the ratio of cucumber to yogurt or change it in any way you want just taste and be sure it has plenty of garlic, salt and acidity. And when I don’t have dill I use cilantro, basil, parsley oregano–not authentic but all delicious!

Yields about 2 1/2 cups

2 medium cucumbers, peeled, seeds scooped out and fairly finely chopped
1 1/2 cups Greek yogurt or plain whole milk yogurt strained in cheese cloth of 2-3 hours to remove the whey and make it dense and richer (or use less if you’re changing the ratio of veg to yogurt–see headnote)
2 cloves garlic, minced
2 tablespoons olive oil
2-3 tablespoons chopped dill (or cilantro, oregano, basil or parsley–see headnote)
1 tablespoon white wine, cider or champagne vinegar (or lemon juice)
Salt and freshly ground pepper

Scooping out the cucumber’s seeds may seem silly but you want to remove as much moisture as possible for this dish and keep the firm-fleshed part. Sprinkle with a little salt and set in a strainer over a bowl and let drain for 20 minutes if you have the time.

Mix all the ingredients together. Taste and adjust seasoning. Chill for 15 minutes if you can to let the flavors marry. It keeps well for about 3 days and gets a bit stronger (from the garlic) as it sits.

Beet “Tzatziki”

Dill, garlic, and nice creamy yogurt combined with yogurt makes Tzatziki, above left. Substitute cooked beets for the cucumbers and you get a fuchsia-colored version that’s rich and earthy yet bright.

This cool, creamy dip/dressing is delicious on any kind of cracker, bread or toast. It’s nice with boiled or roasted potatoes and hard cooked eggs. It’s lovely as a part of an appetizer spread or a meal made of many little things.

Yields about 2 cups

1 1/2 cups very finely chopped/diced, cooked beets
1 cup Greek yogurt or plain whole milk yogurt strained in cheese cloth of 2-3 hours to remove the whey and make it dense and richer
2 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons chopped dill (or cilantro)
1 tablespoon white wine, cider or champagne vinegar (or lemon juice)
Salt and freshly ground pepper

Mix all the ingredients together in a bowl. Taste and adjust seasoning. It keeps well for about 3 days and gets a bit stronger (from the garlic) as it sits. Serve cold.

Super Quick Onion and Summer Squash Gratin

This is a very quick, fragrant and delicious side dish.  You could dress it up with buttered bread crumbs and/or change the herbs. Parsley and oregano would both be great.

Serves 4

2 medium zucchini or other summer squash, trimmed and cut into 1/4-inch rounds on the bias
1 medium/large sweet onion, cut into quarters and then thinly sliced
2-3 thyme sprigs, leaves stripped (or 1 teaspoon dried thyme)
Salt and freshly ground pepper
2 tablespoons olive oil
1/3 cup grated Parmesan
3 tablespoons basil, thinly sliced
Set the oven to broil.

Put a layer of onion slices on the bottom of an oven proof dish. Sprinkle with salt and pepper, half the thyme and a good drizzle of olive oil. Repeat with the squash slices. Set on a rach about 8 inches under the broiler. Broil until the squash just begins to color and then mix the onions and squash gently. Continue broiling, checking every few minutes to ensure the vegetables aren’t burning and toss to keep the browning even. Cook this way for about 6-7 minutes until you have some nice browning and the vegetables are just tender. Remove dish from oven and evenly sprinkle with the cheese and basil. Return to the broiler for about 15 seconds. Remove and serve hot or at room temperature.

Potato and Celery Salad

If you, like me have celery leftover from last week, make this salad. It’s so crunchy and good and the celery leaves add a lovely depth.

Serves 4 +

2 lbs potatoes, scrubbed
4-5 stalks celery with leaves attached, if possible, stalks halved lengthwise and stalks and leaves finely chopped
3 eggs hard cooked (covered with cold water, brought to a boil, taken off heat and left to sit for 9 minutes, then drained in cold water)
2 scallions, trimmed and thinly sliced
1/3 cup fresh dill, finely chopped (or parsley or cilantro)

Dressing:
4 tablespoons Greek or whole milk yogurt
1 tablespoon Dijon-style mustard
3 tablespoons apple cider vinegar
1/3 cup olive oil, more if too dry
1 large clove garlic, minced and mashed with the side of chef’s knife
Salt and freshly ground pepper, to taste (you’ll need at least 1 1/2 – 2 teaspoons salt)

Cook the potatoes in salted, boiling water until tender. Drain and set aside to cool. Then cut into bite-sized pieces and put in a serving bowl. Peel eggs, roughly chop and add to potatoes.

Mix the dressing ingredients in a small bowl. Add celery, herbs and scallions to cooled potatoes and eggs. Add dressing and gently mix. Taste and adjust seasoning.

Blanched Kale Salad

I made this with last week’s kale and it was a nice and very simple variation on typical raw kale salads.

Serves 4

1 bunch kale, tough stems removed and remaining stems and leaves sliced very finely crosswise

Dressing:
2 teaspoons honey
2 tablespoons apple cider vinegar
1 clove garlic, minced and mashed with the side of chef’s knife
4 tablespoons olive oil
Salt and freshly ground pepper

Bring a pot of lightly salted water to a boil. Drop the finely chopped kale in and blanch for 30 seconds. Drain well and put in a serving dish.

Mix all the dressing ingredients together. Drizzle over warm kale, toss well. Taste and adjust seasoning.

Kale Salad with Garlicky Beets and Sunflower Seeds

Grated raw beets marinated in a garlicky vinaigrette (recipe below salad recipe) are a fantastic addition to green salads, grain or bean salads or as a sandwich filling with goat cheese, to name just a few possibilities.

Serves 4

1 bunch kale, any tough stems removed, washed, dried and sliced very thinly crosswise
1 1/2 cup grated, marinated beets (see below)
2 scallions or a shallot or small chunk of onion, thinly sliced
1/3-1/2 cup toasted sunflower seeds (toasted for 8-15 minutes on a sheet pan in a 350 oven, tossed with a little olive oil and salt until golden).
3 tablespoons apple cider vinegar
2 teaspoon apple cider syrup or honey
4 tablespoons olive oil
Salt and freshly ground pepper to taste

Put the shredded kale in a large bowl. Add onion, grated marinated beets and toasted sunflower seeds. Mix vinegar with syrup or honey, olive oil, salt and pepper in a small bowl. Pour dressing over salad and toss thoroughly. Taste and adjust seasoning. This salad keeps well though the seeds get more chewy than crunchy after a while.

Grated and Marinated

Raw beets are delicious and particularly so when grated and marinated in a dressing of minced and mashed garlic, lemon juice (or vinegar), salt and olive oil. Grating beets can make a big mess–the red juice splattering all over the place and potentially staining things. Use the grating blade on the food processor to contain the mess or set your box grater in the sink and grate them that way. Then, all they need is a soak in lemon juice or vinegar, garlic, salt and olive oil, 20 minutes will do it but longer is fine too. Then you can toss a cup of them into any green salad, add a bit of crumbled feta and maybe a few handfuls of toasted, coarse breadcrumbs and you have the perfect winter/spring salad.

You can also mix them with grated carrots and marinate the whole thing and then stir in lots of parsley leaves for a wonderfully refreshing side/salad.

Zucchini and Onion Pizza w/ or w/out Bacon

A lovely combination! If you’re buying pizza dough and are near a Grand Central Bakery, I highly recommend buying their pre-made frozen dough.

Serves 4

2 medium or three small zucchini, washed, trimmed and thinly sliced (I use the slicer on my box grater)
1/2 Walla Walla sweet onion, thinly sliced (or use whatever onion you have on hand)
2 slices bacon, diced (optional)
1/2 cup grated Parmesan or other hard cheese
1 14-oz (more or less) ball pizza dough
Olive oil
Salt

Preheat your oven to 500 degrees or as hot as it goes, with a pizza stone (if you have one) on a rack in the bottom third of the oven. You can use a large cookie sheet if you don’t have a stone.

Sprinkle the sliced zucchini with a little salt and let them sit on a dish towel for 10 minutes to soften up while you prep the other ingredients. Since my husband is not fond of raw onions I sometimes saute half the onions and bacon for just a few minutes to take the edge off and make half the pizza with the sautéed onions and bacon and half with the raw. Both versions are enjoyed by all eaters so skip the sautéing step if you’d like.

Stretch or roll your dough into  a large thin round and place it on a well floured pizza peel or a well floured cookie sheet (with no sides–use the back of one if you don’t have one without sides).

Gently squeeze some liquid out of the zucchini slices.  Brush the dough with a little olive oil, sprinkle it with salt and then scatter on the squash, onions, bacon (sautéed or not) and the grated cheese. You can also add the grated cheese at the very end if you don’t want it to get too brown. Slide the pizza onto the hot stone or cookie sheet with an emphatic jerk of your wrist. Bake for 10-15 minutes, depending on your oven and stone until the edges are browning. Enjoy immediately.

Basic Pizza Dough
–adapted from Jim Lahey

Yields 2 14-ounce balls of dough

Pizza dough freezes beautifully. So if you’re only going to use half of it or want to make a double batch and save some for future use, just lightly oil a 1 qt freezer bag and put ½ a recipe worth of pizza dough in. Thaw it thoroughly and bring it to room temperature before using. Then handle exactly the same as fresh dough.

I have tried this recipe with half whole wheat flour and half white. It turns out fine but is a bit of a different animal—not as crisp and bit nuttier and chewier—as you might expect.

500 grams bread flour (3 3/4 cups)
2 1/2 teaspoons instant or active dry yeast (10 grams)
3/4 teaspoon table salt (5 grams)
3/4 teaspoon sugar, plus a pinch (about 3 grams)
1 1/3 – 1 1/2 cups room temperature water

In a medium bowl, stir together the bread flour, yeast, salt and sugar. Add the water and, using a wooden spoon or your hand, mix until blended, at least 30 seconds. The dough should be able to contain all of the flour, if it seems dry or if there is excess flour at the bottom of the bowl, add water a tablespoon at a time.

Cover the bowl with a dish towel and let sit at room temperature until the dough has doubled in volume, about 2-3 hours. Remove the risen dough from the bowl, knead it gently and cut it in half and shape into two balls and proceed with above recipe.

Cucumber Salad with Smashed Garlic and Ginger
–inspired by Plenty by Yotam Ottolenghi

This salad is fresh, and strongly flavored from the garlic and ginger. It needs a little marinating time so start the dressing right away if you have other things to prepare.

If you don’t have a mortar and pestle chop the garlic and ginger as finely as you can and then mash them a bit with some salt on your cutting board with the side of a chef’s knife.

Serves 4

3 tablespoons rice vinegar
2 teaspoons sugar
1 tablespoon olive oil, peanut or sunflower oil
2 teaspoons toasted sesame oil
½ cup onion, very thinly sliced
1 ½ inches fresh ginger, peeled and chopped (see headnote)
2 garlic cloves, peeled, and chopped
1 teaspoon sea salt
2 medium – large cucumbers, washed
1 tablespoon toasted sesame seeds
3 tablespoons chopped cilantro

In a medium bowl, whisk together the rice vinegar, sugar,  until the sugar is mostly dissolved.  Whisk in the oils. Mash the ginger with some salt in a mortar and pestle until it breaks down a bit and then add the garlic and mash a bit more until it’s a rough paste or put the ginger, salt and garlic on a cutting board and smash with the side of a chef’s knife until well-smashed. Scrape the contents from the board or mortar into the bowl with the dressing.  Stir to combine. Add the sliced onion, and toss to coat.  Let sit for at least 15 minutes and for as long as 4 hours.

Slice the cucumbers in half lengthwise, place them cut-side down on the cutting board, and slice at an angle into ¼ inch slices. Put the cucumber, sesame seeds, and cilantro in serving dish/salad bowl and stir in the dressing.  Let sit a few minutes to develop the flavors. Taste and adjust with salt.

Summer is here—the share is getting bigger and bigger!

You might have noticed that I often call for mashing a clove of garlic with coarse see salt with the side of chef’s knife into a smooth paste to add to dressings, etc. OPB did a stop-motion video of me doing this trick in case you’ve been curious. This comes in handy in the Green Bean and Potato dish with Basil Parmesan Dressing. Happy cooking!

Celery and Walnut Risotto
Sweet Onion and Parsley Salad
Cucumber and Avocado Salad
Green Beans and Potatoes with Basil and Parmesan
Fried Tofu with Cucumbers and Green Beans
Grilled Summer Squash with Salsa Verde (Italian Parsley Sauce)
Summer Squash with Lentils, Parsley and Bacon

Celery and Walnut Risotto

This is a strikingly good combination of flavors.

Serves 4

2 tablespoons butter
1 onion, finely diced
6 large stalks celery, preferably with some leaves still attached, divided
3/4 cup walnuts, divided
2 teaspoons dried oregano
3 teaspoons fresh sage, finely chopped (or 2 teaspoons dried)
Salt
1 rounded cup risotto rice (arborio, carnaroli, or the like)
2/3 cup dry white wine
1 quart chicken stock
2 tablespoons parsley, finely chopped
3/4 cup grated Parmesan
Freshly ground black pepper

Finely chop 1/4 cup of the walnuts and set aside.

Toast the remaining 1/2 cup of the walnut pieces in a dry skillet over low heat until a shade darker and toasty smelling. Chop fairly finely and set aside.

Heat the chicken stock in a saucepan.

Separate the leaves from the celery stalks and set the leaves aside. Cut 5 of the celery stalks into 2 or three thinner stalks lengthwise (depending on how large/wide your stalks are) and then cut them crosswise into small dice.

Chop the remaining celery stalk very finely along with the celery leaves and set aside separately.

Heat the butter in a heavy pot or deep skillet. When foaming add the onion, celery, oregano, sage and finely chopped, raw walnuts and several pinches of salt. Stir well and cook over medium high heat for about 8 minutes, stirring often. Don’t brown the vegetables. Add the rice and cook for 3 more minutes and then add the wine. Stir well and cook for a few minutes until the wine has been absorbed. Now begin adding the hot chicken stock one ladle at a time. Stir regularly after each addition and add the next one, when the rice begins to dry out. Continue cooking in this manner until the stock is used up. When you add the final ladle of stock also add the remaining finely chopped celery stalk and leaves and parsley. Stir well, turn off the heat and cover the pan. Let rest for a few minutes.  Then stir in 1/2 the parmesan and the black pepper and taste for salt. Adjust as needed. Serve hot topped with the toasted walnuts and more Parmesan.

Sweet Onion and Parsley Salad
–inspired by Saveur

This is so refreshing a delicious.

Serves 4

2 tablespoons finely chopped mint
1 small to medium Walla Walla Sweet, halved and thinly sliced lengthwise
Sea salt and freshly ground black pepper, to taste
2 cups lightly packed parsley leaves
2 tablespoons salt-packed capers (or brined), rinsed well and drained
¼ cup best olive oil you have
2 tablespoons fresh lemon juice
Zest from one lemon, finely grated on a micro-plane
Grilled crusty bread, to serve

In a medium bowl, toss together mint, onion, lemon juice and salt and pepper; let sit until onion softens, about 10 minutes. Add parsley, capers, oil and zest, and toss until evenly combined. Serve immediately with grilled or toasted bread.

Green Beans and Potatoes with Basil and Parmesan

Serves 4

4-5 medium firm fleshed potatoes, scrubbed
3/4 lb green beans, trimmed
Salt
3/4 cup basil leaves
2 medium cloves garlic
1/2 – 2/3 cup coarsely grated Parmesan (I use the large holes on a box grater)
1/2 cup good-tasting olive oil

Cook the potatoes in a large pot of salted water until tender but not falling apart. Remove from pot when tender and set on a cutting board to cool. You can cut them in half to speed cooling. When the potatoes are done, add a bit more salt to the water and bring to a rapid boil. Add the green beans and cook for 3 1/2 – 4 minutes, depending on size of beans and your taste. Drain and rinse with cold water or set in a bowl of cold water to stop the cooking. Drain again and set aside to dry off a bit.

Mince the garlic and mash it with the side of a chef’s knife like so. In a small bowl mix the garlic paste, basil, Parmesan, olive oil and salt to taste to make the dressing. Toss it with the beans and potatoes and adjust seasoning to taste.

Cucumber and Avocado Salad
–inspired by smittenkitchen.com

I didn’t have parsley but had dill leftover from last week and used it and chives.

There are a many ways to adapt this quick salad. Use plain yogurt instead of mayo or use a vinaigrette instead of the mayo and hot sauce.

Serves 2 -4 depending on what else is being served

1 large cucumber, washed and chopped into chunks
3 tablespoons finely diced Walla Walla Sweet (or 2 scallions or a 3 Tbs chopped chives)
1 large avocado, pitted and diced
2 tablespoons mayonnaise
Juice of half a lime, plus more to taste
Salt and hot sauce (Sriracha, Tapatio etc. ) to taste
1/3 cup chopped parsley

Combine cucumber, onions and avocado in a bowl. Whisk together mayo, lime, parsley and seasonings, adjusting levels to taste. Drizzle salad with dressing and gently toss.

Fried Tofu with Cucumbers and Green Beans

This is a perfect summer dish when cucumbers are prolific. It’s a nice one-dish meal with minimal fuss.

It serves quite a few so halve the recipe if you’d like. I like to make it with cucumbers and green beans but carrots cut into matchsticks or thin half rounds, briefly cooked, would make a great substitute.

Serves 4, generously

Sauce:
1/2 cup soy sauce
2-3 medium garlic cloves, minced
2 tablespoons minced onion
1 jalapeno, minced (seeded if you want it less spicy)
1/4 cup fresh lemon or lime juice or part rice vinegar (more to taste)
1 teaspoon sugar

Salad:
1 12-14-ounce package firm tofu, cut into 3 slabs, pressed and patted dry
Oil for frying
4 cups cooked rice—hot, warm or at room temperature but not cold|
2-3 cucumbers, cut in half lengthwise, seeded and sliced about 1/4 inch thick on a severe diagonal
2 cups green beans, cooked in salted boiling water for 3-4 minutes and cut into 2-inch lengths or 2 cups carrots, thinly sliced and cooked in boiling, salted water until just tender (optional)
1/3 – ½ cup toasted peanuts, roughly chopped

In a small bowl, mix together sauce ingredients and taste to get a good balance of hot, salty, and sour. Sweeten with sugar if you like. Everything else in this dish is fairly mild/bland, so the sauce should be strong.

Cut each slab of tofu diagonally both ways to form diamonds. Pat the tofu dry again. Heat about 2-3 tablespoons oil in a wok or frying pan and, when it is hot, fry the tofu until golden brown. Drain on paper towels. Don’t crowd them or they’ll stick together and cook more slowly.

On a platter or individual plates, place first some rice and then the fried tofu with a drizzle of the sauce. Add the cucumber and carrots or beans, if using, and pour on some more of the sauce and garnish it with the peanuts. Be generous with sauce and pass it at the table as well.

Grilled Summer Squash with Salsa Verde (Italian Parsley Sauce)

Simple, delicious and beautiful on a hot day, any day, really. You can use other summer squash in place of the zucchini if that’s what you have.  I began making this dish for my family when I was in high school and it’s remained a standby.

This will make more salsa verde than you need but it’s so good with grilled meats, seafood, eggs, as a sandwich spread. .. you’ll surely find a use for the rest of it. 

3 medium zucchini or other summer squash, thinly sliced long-ways into planks about ¼-inch thick or into rounds at a steep angle (as in photo)
Olive oil for brushing squash
1 smallish bunch parsley, finely chopped
2 cloves garlic, minced
2-3 tablespoons lemon juice
1/2 cup or more good olive oil
Salt and freshly ground pepper

You can cook the squash one of three ways. You can brush with olive oil and broil on sheet pan, flipping once browned on one side until slightly browned and tender on both sides. You can grill on the barbeque or you can cook in a large heavy skillet on the stovetop in just a touch of olive oil. All work great. The stovetop is probably the fastest. However you cook them, once cooked spread them out on a platter in a single layer if you cut the squash in planks or tossed if you cut them into rounds.

Mix all the salsa verde ingredients together, taste and adjust seasoning. Then drizzle/spread/toss sauce over squash. Let rest for 15 minutes if you can before serving. Serve at room temperature.

Summer Squash with Lentils, Parsley and Bacon

Lentils get overlooked a bit in the summer but I especially love salads with small green lentils in the summer. You can make them ahead of time and then have a robust, room temperature dish for whenever you need it.

Serve 4+

1 cup small French green lentils or other small lentils that keep their shape when cooked
Splash of olive oil
1 Walla Walla Sweet, diced
4 cups summer squash, cut into small chunks –for zucchini I quarter them lengthwise and then cut them into 1/3-inch chunks (more or less depending on how much you need/want to use)
4 slices bacon, diced
2 ½ tablespoons sherry vinegar or red wine vinegar or a combination (or more to taste)
2 small-ish garlic cloves, crushed and then minced
3 (or more) tablespoons good olive oil
Sea salt and pepper (to taste)
1/3 cup chopped parsley

Cook the lentils until tender, about 15-20 minutes (this will vary depending on the kind of lentil you have). You want them to be tender but keep their shape so check frequently.

Drain them and immediately toss them with the vinegar, garlic and olive oil. Set aside.

In the largest skillet you have, heat a splash of olive oil over high heat and add the bacon and onion and sauté for 5-7 minutes, stirring frequently. You want the onion softened and bacon rendered but not crisp. Remove the onions and bacon from skillet and add to lentils.

Add another splash of olive oil and the summer squash and a few generous pinches of salt. Cook the squash over high heat for about 7-8 minutes until browned and beginning to soften.

Add the warm squash to the lentils along with the chopped parsley and the additional olive oil. Taste and adjust seasoning with salt and/or vinegar.

The first of the season’s summer squash is always a treat—sweet and tender. I tend to prepare it simply and the quick sauté, below, with dill and a lemon zest is just that. And make the chard rolls, if you eat meat. They’re fun to make, easier than they look and so delicious. And serve simply dressed salads with all of it. Happy cooking!

Chard Rolls with Spiced Ground Beef (Lamb)
Cucumber Dill Salad (with Salmon)
Roasted Fennel and Potatoes with Lettuce and Sausages
Green Curry with Summer Squash and New Potatoes
Sautéed Summer Squash with Dill and Lemon
Carrots and White Beans with Yogurt and Dill

Chard Rolls with Spiced Ground Beef (Lamb)

These are surprisingly quick to pull together and doable for a weeknight. Vary the beef seasonings to suit your taste/what you have on hand. Or use lamb, pork or any combination of ground meat. I’ve served it with quinoa to which you can add the savory juices that collect in the pan in which you cook the rolls.

Yields 10-12 rolls (depending on how many leaves in your bunch of chard) which serves 3-4

1 bunch chard, preferably with large leaves (10-12 leaves), stems removed and saved for another purpose
1 lb ground beef
1 1/2 teaspoons fish sauce
1 1/2 teaspoons soy sauce
1/4 teaspoon red pepper flakes, more to taste
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt

For sauce:
1/3 cup Greek yogurt
1/2 cup cilantro, finely chopped (or dill, though I havent tried it will dill I think it would be great)
2 tablespoons olive oil
2 teaspoons lemon juice
Salt, to taste

Quinoa or rice to serve

In a medium bowl gently mix the beef with all the seasonings. Stir together the cilantro with the yogurt, lemon juice, salt and olive oil and set aside.

Rinse the chard leaves. Bring a large pot of water to a boil. Add 1 teaspoon salt. Blanch the chard leaves, 3-4 at a time, for about 45 seconds. You want to soften the ribs enough to be pliable but you don’t want the leaves to get too tender and fall apart. Drain and repeat until all are blanched.

On a cutting board, spread out a leaf, as pictured above, and place a scoop about 2 tablespoons worth, centered in the bottom quarter of the leaf. Roll the bottom up half a roll and fold the sides in and then continue rolling until the leaf if used up. Proceed with all the leaves. If you have filling leftover you can just pan-fry a patty with the remainder and serve with the same sauce.

Heat a medium skillet over high heat with a splash of olive oil in it. Place the chard rolls in one layer in the hot pan. Cover and cook for a couple of minutes. Uncover, add about 1/4 cup water to the pan–it will sizzle and spit–cover again, turn down to medium and cook for about 7 minutes or until the beef is cooked to your liking. The rolls will be firm to the touch when the beef is well cooked but you can also slice them open and check. If you’re making rice or quinoa pour all the juices that have accumulated in the chard roll pan into the grains.

Serve hot with the cilantro sauce.

Cucumber Dill Salad (with Salmon)

Cucumbers and dill are a classic combination. And if you have some smoked salmon, or salmon of any kind, this is the perfect side.

For the quickest preparation of salmon pan-fry salmon fillets seasoned with nothing but salt and pepper, skin side down in a hot cast iron pan or other heavy skillet in just the a little oil. Flip and finish on the other side. This will only take 4-5 minutes on the first side and another 2 or 3 on the other, but will depend on the thickness of the fillet.

1 large cucumber, scrubbed, halved lengthwise and then sliced into very thin ½ rounds
3 tablespoons chopped dill
1 ½ tablespoons lemon juice (or to taste)
Salt and freshly ground pepper
1/3 cup Greek yogurt or sour cream
1 tablespoon olive oil

Toss the cucumbers with the remaining ingredients. Taste and adjust seasoning and serve.

Roasted Fennel and Potatoes with Lettuce and Sausages

Roast at 425 degrees a pan of fennel and onion wedges alongside some potatoes, all lightly coated in olive oil and sprinkled with salt. When tender and a bit caramelized, toss them in a mustardy dressing (whole grain mustard, red wine vinegar, olive oil, salt and pepper) and serve over some lightly dressed lettuce. Grill some sausages and you’ve got a substantial dinner.

Green Curry with Summer Squash and New Potatoes
–adapted from Super Natural Everyday by Heidi Swanson

This recipe uses a good number of summer squash. It’s great warmed up the next day for lunch either eaten as soup or over rice. I can imagine this being delicious with other veggies as well as the season changes so experiment as you see fit. It would also be delicious with some chicken or prawns if you want to dress it up a bit and make it even heartier.

Serves 4

4-5 medium zucchini or other summer squash like yellow crookneck or patty pan, sliced into 1/2 inch slices
1/2 a medium onion, thinly sliced
4-5 small potatoes, scrubbed and cut into small dice (optional but very good)
3 cloves garlic, minced
1 1/2 – 2 heaping teaspoons green curry paste
1 can full fat coconut milk
2 cups vegetable or chicken stock
1/4 cup Thai basil or regular basil leaves, packed and roughly chopped (saving a bit for garnish)
Salt
Squeeze of lime juice to taste (optional)

Cooked white or brown, long grain rice

Put a large soup pot on medium high heat. Add about 3-4 tablespoons of the solid part of the coconut milk that makes up about the top fourth of the can, to the hot pan. Add the 1 1/2-2 teaspoons (depending on how much heat you want) of green curry paste and mash it up with the back of a spoon and blend it into the coconut milk. Fry this mixture for a couple of minutes until it becomes fragrant.

Add the sliced onion and fry for a few minutes until it softens. Add the squash and potatoes, several generous pinches of salt and cook, stirring often for 3-4 minutes. Then add the garlic, the remainder of the coconut milk and the broth. Bring to a boil, then turn down and simmer for about 10 minutes until the vegetables are tender. Add most of the basil (reserving some for a garnish) and cook for another minute or two. Adjust seasoning and add a squeeze of lime juice, if using.

Serve hot over rice and garnished with more basil.

Sautéed Summer Squash with Dill and Lemon

Quick, fragrant and nicely cooled by the yogurt on a hot summer evening. Make as much or as little as you want as it’s easily scalable.

Serves 3-4

4-5 summer squash, sliced fairly thinly
1 onion, quartered and thinly sliced
Olive oil
Sea salt
2-3 tablespoons chopped fresh dill
Zest of half a lemon, finely grated
1/3 cup Greek yogurt
1/2 small garlic clove, minced
2 teaspoons good olive oil

Sauté onions in some olive oil in a large skillet over medium high heat. Add the squash and some salt and continue cooking, stirring occasionally until the vegetables are tender. Stir in the dill and zest.

Meanwhile stir the yogurt, garlic, a bit more salt and olive together in a small bowl.  Serve the squash topped with the yogurt.

Carrots and White Beans with Yogurt and Dill
–inspired by 101cookbooks.com

This is a wonderful combination of flavors and textures. The sweetness of the carrots and creaminess of the beans is balanced with the fresh garlic and dill and finally the cool creaminess of Greek yogurt.

If you have cooked white beans (or canned) on hand this dish comes together in 15 minutes.

Serves 4

Olive oil
2 cups cooked white beans (or canned, rinsed and drained), drained
1 lb carrots, scrubbed, cut on the bias into 1/3-inch slices
1/2 cup whole milk plain or Greek yogurt
Juice of half a lemon
1 garlic clove, minced and mashed with a little salt on a board with the side of a chefs knife
2-3 tablespoons chopped dill
Salt and freshly ground pepper

In a large skillet sauté the carrots over medium high heat in a bit of olive oil until tender and browning. Add the beans and a few pinches of salt and cook for a few minutes to heat through. Meanwhile whisk the yogurt, garlic, lemon juice, half the dill and a bit of salt and pepper in a small bowl.

When the beans and  carrots are warm and tender place on a serving dish. Top with the yogurt sauce and a bit more dill.

Your turnips are so sweet and tender they may well disappear before you get around to cooking them but if they don’t, by all means make the dish below with miso. The Salsa Verde—Italian Parsley sauce with lemon, garlic, oil—is an annual favorite and it enhances everything! Make a big batch of it, use it with the potato, chard and chicken recipe . . .

Napa Cabbage with Toasted Almonds and Cider Vinegar
Sautéed Chard with Jalapeno, Ginger and Sausage
Red Lentil Dal
Salsa Verde (Italian Parsley Sauce)
Turnips and their Greens with Miso
Chicken and Turnip Greens Stir-fry
New potatoes with Aioli/Mayo and Parsley
Chard, Herb-roasted Chicken and Potatoes with Scallion Mint Vinaigrette

Napa Cabbage with Cider Vinegar and Toasted Almonds

Only three ingredients in this simple dish. The crunch and depth of the deeply toasted nuts is critical. You could certainly try other nuts or seeds–I imagine walnuts and pine nuts would be good and probably also hazelnuts. This dish does not keep terribly well as the nuts lose their crunch so make it several times if you want, rather than a larger batch.

Serves 4

2 teaspoons olive oil
6 cups thinly sliced Napa cabbage
Scant 1/2 cup slivered or chopped almonds, toasted nice and dark (I do this in a small skillet with just a little oil and salt–keep them moving so as not to burn or if you’re not in a rush do them over lower heat for longer)
1 1/2 tablespoons apple cider vinegar, more to taste
Salt

Heat the oil in a large skillet over high heat. Add the cabbage and a couple pinches of salt. Stir well and cook for about 90 seconds. You just want to warm it through and soften is just a touch. Add the cider, stir well and remove from the heat and transfer to a serving dish immediately. Toss with the almonds. Taste and adjust seasoning for salt and vinegar if you want a touch more acidity. Serve immediately.

Sautéed Chard with Jalapeno, Ginger and Sausage

This pairs very nicely with a very quick red lentil dal (below) and a cooling dollop of yogurt. You can also omit the sausage and fry a couple of eggs in the pan instead or just serve as is with dal or rice.

Serves 4

1 tablespoon oil
2 cloves garlic, minced
1-inch piece of ginger, grated or minced
1 small jalapeño, minced and seeded if you want less heat (taste the pepper before adding it all–they vary so widely in heat level and add according to taste)
1 large bunch chard, washed, stems finely chopped and leaves halved lengthwise and then cut cross-wise into bite-sized pieces
2 4-oz sausages, cut into rounds or crumbled
Salt

Heat the oil in a large skillet over medium-high heat. Add the chard stems, ginger, jalapeno and garlic and sausage and sauté for about 7 minutes, stirring often. Take care not to burn the garlic. When the sausage is nearly cooked through add the chard leaves and mix well. Add a pinch or two of salt. Stir well and cook for another 3-4 minutes until chard is tender but still bright.

Quick Red Lentil Dal

This takes 20 minutes (at the most) to make and is richly flavored. It’s delicious just with rice or with Sautéed Chard with Ginger, Jalapeño and Sausages, above, or with stewed meats or other vegetables or grains. It is superb the next day and freezes well so by all means double the recipe.

Serves 4

1 1/2 cups red lentils
1/2 an onion, diced
4 cloves garlic, thinly sliced
1/2 jalapeño, thinly sliced (omit seeds if you’re nervous bout the heat level) or a whole one if you like spice
Salt
3 cups water

1 1/2 tablespoons oil or ghee (clarified butter)
1 1/2 teaspoons cumin seeds
2 teaspoons brown/black mustard seeds
1 1/2 teaspoons ground turmeric

Put the lentils in a large sauce pan with the garlic, onion, Jalepeño and water. Bring to a boil and then turn down to a simmer and cover partially. Cook gently for about 12-15 minutes until the lentils are tender and beginning to fall apart.

In a small skillet heat the oil or ghee. When it’s shimmering add the mustard and cumin seeds and stir well. They will begin to pop and spit after 20 seconds or so. Add the turmeric, stir well and cook for another few seconds. Take off the heat and pour all of the spices and oil (scrape out well with a spatula) into the lentils along with 1 teaspoon salt and stir in well and cover. Garnish with chopped cilantro and season to taste with more salt if needed.

Turnips and Their Greens with Miso

I didn’t have turnip greens for this batch but by all means use them in this dish.

This is one of my favorite ways to prepare these tender turnips.  This recipe makes quite a bit so feel free to halve it–which you’ll need to do anyway if you get a half share.

2 1/2 tablespoons white miso
3 tablespoons butter, softened, divided
3 pounds turnips, scrubbed and trimmed. You likely don’t need to peel them but taste and see if the skin is at all fibrous or tough and peel if it is.
1 or 2 bunches turnip greens, washed and chopped
Generous 1 cup water
2 tablespoons mirin (Japanese sweet rice wine)
Chopped fresh shiso leaf (optional–I happen to grow it in my garden and it’s a nice addition here but by no means essential)

Stir together miso and 2 tablespoon butter.

Halve or quarter the turnips and put in a large heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, about 10-12 minutes.

Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 3 minutes. Stir in miso butter and cook 1 more minute. Serve hot.

Chicken and Turnip Greens Stir-fry

In this version I used pea shoots and turnip tops but just use all turnip tops.

–slightly adapted from Kitchen Diaries II by Nigel Slater

Chinese five-spice powder is a spice mix often made with fennel, star anise, cloves, cinnamon and Sichuan pepper.   This stir fry comes together quickly and is fresh, spicy and delicious.

If you don’t have Chinese five spice do your best to make your own with spices in your pantry that include some of the above–use black pepper instead of Sichuan, skip the anise or add some coriander. . .

Serves 2

1 or 2 large bunches turnip greens, washed, dried and roughly chopped
2-inch piece of ginger, peeled and finely grated on a microplane
1 small Serrano or jalapeño chili, minced (seeds removed unless you want it quite spicy)
1 1/2 teaspoons Chinese five-spice powder (see headnote)
3/4 teaspoon salt
2 garlic cloves, minced
2 tablespoons peanut or sunflower oil
3/4 lb (or slightly more) diced, raw chicken (you can use thigh or breast or a combination)
1/2 teaspoon sugar
Juice of one lime

In a medium bowl mix the ginger, garlic, hot pepper, spices and oil well. Add the chicken to the spice mixture and mix well. Heat a large skillet or wok until very hot. Add the chicken and cook for 6-7 minutes, stirring occasionally. Cover the pan to help the chicken cook through quickly. Add the sugar and cook for another minute and then add the lime juice and the greens. Cook for just for 1 minute. Taste and adjust seasoning and serve immediately.

New potatoes with Aioli/Mayo and Parsley

And I didn’t have parsley for this one but use lots!

New potatoes, simply boiled and tossed with butter, parsley and/or chives is a classic preparation in Germany where I grew up. This recipe doctors them up just a bit more with some mustard and a little garlicky mayo.

Serves 4

6 medium potatoes (or more or less –scaled as needed), well scrubbed
2 tablespoons chopped chives (optional)
3 tablespoons parsley, chopped
1/3 cup (more or less) homemade aioli or store-bought mayo doctored with minced/mashed garlic and a little salt
2 teaspoons Dijon-style mustard
1 tablespoon red or white wine vinegar or cider vinegar
Salt and freshly ground pepper

Cook the potatoes until just tender, drain and let cool. Cut into bite-sized pieces when cool enough to handle.

In the bottom of a salad bowl mix the aioli/mayo, mustard, salt, pepper and vinegar. Add the potatoes and herbs and gently mix. Taste and adjust seasoning.

Salsa Verde (Italian Parsley Sauce)

This is a versatile, zippy Italian sauce. I often just make it with parsley, garlic, lemon juice or vinegar, oil and salt but the addition of capers and little onion makes it even more fun. Some versions include a couple of anchovies so by all means use them if you have them. And some include a hard boiled egg, the yolk mashed and combined with the other ingredients and the white, finely chopped and stirred in at the end.

You don’t need to use a food processor and I actually prefer the slightly rougher texture of it when all is chopped by hand but I often use the processor.

1 medium bunch parsley, well washed and stems removed (but don’t bother picking all the leaves off the remaining stems)
Grated zest of 1/2 lemon (optional)
1 small shallot or chunk of onion, finely diced (optional)
2 tablespoons capers, rinsed (optional) and chopped up a bit
2 small garlic cloves, minced
½ cup good olive oil
2-3 tablespoons fresh lemon juice or white or red wine vinegar
Salt and freshly ground pepper

Either finely chop everything and zest the lemon (if using) and mix well or combine all the ingredients except the oil in the food processor and pulse until fairly uniformly and finely chopped. You don’t want to end up with a puree so don’t overdo it. Drizzle in the olive oil and pulse a couple more times. Taste and adjust with salt, pepper, lemon juice or vinegar if needed. 

Salsa Verde—Suggestions for using it:

• Drizzle generously over roasted veggies (very good with roasted cauliflower)
• Use as a spread for sandwiches
• Dress hardboiled eggs, canned Oregon Albacore and boiled potatoes
• Use as a dressing for a pasta or rice salad
• Dress white beans with it or stir it into a white bean puree for a delicious spread
• Stir a few tablespoons into a soup when serving.
• Delicious with sautéed shrimp or other seafood or grilled beef

Chard, Herb-roasted Chicken and Potatoes with Scallion Mint Vinaigrette (or Salsa Verde)

This is the loveliest platter of food—blanched chard and roasted chicken are dressed with the same, lemony, minty green onion vinaigrette. You can also roast the potatoes and cook the chard and use perfectly cooked hard-boiled eggs (cover eggs generously with cold water, bring to a boil, turn off heat and let sit in hot water for 8-9 minutes, drain and rinse in cold water) instead of chicken or you could use canned Oregon Albacore. The dressing is really what ties all together.  You could also skip this dressing and use the Salsa Verde–Italian Parsley sauce (above) instead.

Serves 4

3 tablespoons sage, finely chopped
2 tablespoons rosemary, finely chopped
1 ½ teaspoons sea salt
1 large bone-in chicken breast half, preferably at room temperature (use eggs or Tuna instead—see headnote)
2 tablespoons olive oil
5 medium to large potatoes, well scrubbed and cut into thumb-sized chunks
1/3 cup water
1 large bunch chard, well washed and stems separated from leaves

Dressing (or use Salsa Verde–above)
2 green onions (scallions), thinly sliced (greens and all)
Juice of 1 lemon (about 3 tablespoons)
6 tablespoons good olive oil (use the best you have)
8 sprigs mint, leaves picked and finely chopped
Salt and freshly ground pepper

Preheat oven to 450.

Mix the chopped rosemary, sage and salt with the 2 tablespoons of olive oil in a small bowl. Dry the chicken breast well. Use about half the herb mixture to cover the chicken on all sides, using your hands to thoroughly cover.  Place chicken in an 8” x 13” baking dish.

Toss the potatoes with the remaining herb mixture and arrange the potatoes around the chicken. Add the 1/3 cup water and roast for 35 – 45 minutes. You can test the chicken by carefully cutting into the thickest part of the breast and checking for any pink flesh.

Meanwhile, stir together all the dressing ingredients in a small bowl. Taste and adjust seasoning for salt. It should be quite tart so don’t be shy with the lemon juice.

Bring a large pot of salted water to a boil (use about 1 tablespoon of salt for 3 quarts of water). Chop the chard stems into 1-inch pieces. Pile the chard leaves on top of each other and cut the leaves lengthwise once or twice (depending on how big the leaves are) and then cross-wise four or five times.

Add just the chard stems to the boiling water and cook for 3 minutes, then add the chard leaves and cook for another 2 minutes. Drain well and press out as much moisture as you can against the side of the colander. Return the chard and stems to the pan and cover to keep warm.

When the chicken is done carve the breast into slices. You might need to use your hands to carefully loosen the bottom of the slices from the breastbone. Arrange the chicken on a large platter with the potatoes and the chard and drizzle the chard and chicken generously with the shallot vinaigrette. You can certainly dress the potatoes too, if you have plenty of dressing.

Greens (Kale and/or bok choi leaves) with Scallions, Couscous and Nested Eggs
Kale and Carrot Slaw with Garlic Lime Dressing
Roasted Broccoli with Tahini Lemon Sauce
Fried Rice “Pancakes”
Warm Bok Choi with Ginger Dressing
Scallion Flatbread
Lettuce Management

Greens (Kale/Bok Choi leaves) with Scallions, Couscous and Nested Eggs

Sometimes, often actually, limitations are the foundation of creativity. I created this a couple of weeks ago when I had three partial bunches of greens needing to be used (beet greens, spinach, kale) before the next CSA share arrived and it was a keeper.

Serves 4

2 tablespoons olive oil
2-3 scallions, trimmed and white and green parts thinly sliced (optional)
2 cloves garlic, minced
1 teaspoon cumin seeds or 1 generous teaspoon ground cumin
1 large bunch kale (or more), well washed and no need to dry, tough stems removed and roughly chopped
Bok Choi leaves (use the stems elsewhere), roughly chopped (optional)
Salt
1 cup water
2/3 cup couscous
4 eggs
Freshly ground pepper
More olive oil
Hot sauce, for serving (optional)

Heat olive oil in the largest skillet you have over medium heat. Add scallions, if using, and garlic and cook, gently for about 3-5 minutes until softening. Add cumin seeds and cook for another 2 minutes until fragrant. Add the greens and a few pinches of salt. Cover and turn up to medium-high heat. Stir as the greens begin to wilt and be sure not to burn the garlic. Cook covered for a few minutes until wilted, then add the couscous, water and another few pinches of salt. Stir well, cover and cook over medium-low heat for about 8 minutes–longer if the greens are tougher.

When the couscous and greens are just about tender, make four indentations in the greens and crack the eggs into them. Season eggs with salt and pepper, cover pan and cook, gently for 4-5 minutes or until eggs are cooked to your liking. Serve with a good drizzle of olive oil and your hot sauce of choice.

Kale and Carrot Slaw with Garlic Lime Dressing

Bright and delicious.

Serves 4-6

1 small to medium bunch kale, tough stems removed (I leave the ribs in), washed, dried and very thinly sliced
2 cups sorrel (optional), washed, dried and thinly sliced
3 small to medium carrots, scrubbed well and grated on large holes of box grater
3 scallions, trimmed and thinly sliced or 1 small shallot or small piece of onion of any kind, thinly sliced
1 sweet pepper, washed and seeded and thinly sliced (optional)
1/2 cup cilantro, roughly chopped (parsley and/or mint would be good too)

Dressing:
1 large clove garlic, minced and then mashed with a bit of coarse salt on the cutting board with the side of a chefs knife to create a coarse paste (skip this step if you’re in a hurry)
Juice of 1 lime or 1 1/2 tablespoons white, cider or red wine vinegar
Salt and freshly ground pepper
1/2 a small jalapeño, minced (deseeded if you want less heat)
1/3 cup or more good olive oil
1/3 – 1/2 cup toasted sunflower seeds (about 10 minutes at 350 degrees)

Toss all the salad ingredients together in a large bowl. Mix the dressing ingredients in a small bowl. Toss dressing with salad and mix well to incorporate. Taste and adjust seasoning.

This salad holds up well and you can dress it an hour or more before serving. I tend to add the toasted seeds right before serving to preserve their crunch but adding them earlier is fine too.

Roasted Broccoli with Tahini Lemon Sauce

This is so good and so easy. Feel free to double the amount of broccoli—I’m sure it will get eaten.

Serves 4

Preheat oven to 400 degrees.

1 1/2 – 1 3/4 lbs broccoli, washed, stems peeled if tough and cut into bite-sized pieces
1 1/2 tablespoons olive oil
1/2 teaspoon salt, more to taste

Sauce:
3 tablespoons tahini (sesame paste)
1 large clove garlic, crushed and minced or mashed to a paste with some salt
Salt
1 1/2 – 2 tablespoons fresh lemon juice
About 3 tablespoons water

Toss the broccoli with the olive oil and salt and spread on a sheet pan and roast until browning around the edges and tender—about 30 minutes. Toss them occasionally.

Meanwhile mix the sauce ingredients in a small bowl. Tahini has a tendency to thicken when mixed with lemon juice and depending on what brand you’re using and how old it is it might be either quite thin or dry and crumbly. You want to end up with a smooth, pourable sauce that’s not too thin. Whisk in water until you have the right consistency.

Arrange the roasted broccoli on a platter and drizzle with the tahini sauce. Serve hot, warm or at room temperature.

Fried Rice “Pancakes” with Bok Choi

Everything I might put into fried rice gets mixed in a bowl and panfried into neat little pancakes. A delicious alternative! And one of the reasons I always make twice as much rice as I need in the moment. . . so you have it ready for this sort of quick dinner.

You can add broccoli this week and maybe some scallions. And be sure to chop everything finely which helps the pancakes hold together when frying.

Yields about 12-15 4-inch pancakes

2 1/2 – 3 cups cooked, cooled rice
2 small to medium carrots, grated on large holes of box grater
About 5 cups bok choi, stems and leaves finely chopped
1/2 cup chopped cilantro
1 small serrano or jalapeño chili, seeded (if you don’t want it very spicy) and finely chopped or 1/4-1/2 teaspoon red pepper flakes (optional)
3 eggs, lightly beaten
2 tablespoons minced onion
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 tablespoon Tamari or soy sauce
2 teaspoons fish sauce
3-4 tablespoons coconut, sunflower or olive oil for panfrying
Spicy mayonnaise (mayo doctored with your favorite hot sauce) if you’d like

In an large bowl mix together the rice, herbs and vegetables. In a smaller bowl beat the eggs with the ginger, garlic, onion, hot pepper, soy and fish sauces. Add the egg mixture to the rice and vegetables and mix well. Taste and add a little salt if needed, though the soy and fish sauce will probably be sufficient.

Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. When hot add about 1/4 cup spoon fuls of the rice mixture and fry until golden brown on each side. Don’t flip them too soon or they’ll fall apart. Keep warm while you fry the remainder. Serve with spicy mayo if you’d like.

Scallion Flatbread

If you want a little bit of a project make these delicious breads. I’ve always wanted to try these  and one of my favorite food bloggers, David Lebovitz, happened to write about them last week. I followed his recipe. And they were delicious and very simple to make.

Warm Bok Choi with Ginger Dressing

The stems retain their bite, the leaves soften and the tangy vinaigrette livens up the whole thing. Good on rice or as is. And it takes about 7 minutes start to finish.

Serves 4 as a side

1 large head bok choi, well washed and both stems and leaves thinly sliced crosswise
2 teaspoons coconut, peanut or other oil

Dressing:
Juice of 1 lime
1 tablespoon rice vinegar
2-3 garlic cloves, minced and mashed up a bit with the side of a chef’s knife with some salt, or pressed (the salt makes it easier to mash)
2 teaspoons finely grated fresh ginger
1 teaspoon fish sauce (optional)
2 teaspoons soy sauce
A little more salt if needed
1 teaspoon toasted sesame oil
1/4 teaspoon red pepper flakes

Heat the coconut oil in a wok or large skillet until very hot. Toss in the bok choy stems and a few pinches of salt. Cook over high heat, stirring regularly, for about 2-3 minutes until the stems are softened but still have some bite. Add the leaves and cook for 30 seconds more. Put the vegetables in a bowl and mix in the dressing. A fair amount of liquid (combination of dressing and liquid from vegetables) will accumulate in the bottom of the bowl and it’s delicious and rice soaks it up well!

*NOTE: The day I created this recipe I needed to somehow make this dish into dinner. I ended up panfrying some broccoli and pork sausage just until cooked through and tender, adding a little fish sauce and soy sauce at the end. I mixed this into the bok choy and served the whole thing over rice for a satisfying one-dish meal.

Lettuce Management

Staying on top of lettuce takes a little work. It’s completely worth it but here are a few tricks/methods I employ to keep things interesting on the salad front . .  and keep those beautiful heads from going slimy and brown.

Washing and storing:

If you’re having a hard time staying on top of the lettuce, wash enough for two big salads soon after you pick up your share. My preferred way to store the washed lettuce is rolled up in clean, dishtowels. This is actually my preferred drying technique and it stores well that way, for a couple of days. You can put the rolled up lettuce-filled towels in a plastic bag and store in the fridge.

Crunchy additions:

Keep sunflower and/or pumpkin seeds, and/or walnuts or hazelnuts on hand. Pumpkin seeds take just a few minutes to toast in a dry skillet and sunflower seeds toast best in a 300 degree oven with some salt and olive oil. Walnuts and hazelnuts toast well in an oven—no salt or oil needed—as well. And they all add so much to salads.

If you have a slice or two of nice crusty bread that needs using you can toast it and then tear it into little pieces and add it your salad for a little chew and heft.

Pickled additions:

I keep a jar of thinly sliced (red) onions covered in red wine vinegar in the fridge at all times. A few slices of these pickled onions brightens up salads and many other dish too.

I sometimes chop up some kimchi and add it to salads, especially ones that include cooked beans.

Fruity additions:

Add chopped sweet cherries, strawberries or blueberries to your green salads. If you have a little goat cheese or feta, that would be a good combo as well.

Dressing variations:

The classic vinaigrette I make is about 1 tablespoon lemon juice or vinegar (red wine, cider, sherry), 3 tablespoons good olive oil; sea salt, freshly ground pepper and if I’m feeling fancy 1 teaspoon Dijon-style mustard and a little minced shallot or garlic and some minced thyme or tarragon. You’ll want to scale this up for larger salads and change the ratio to suit your taste. I don’t ever measure as you can easily adjust as you go and no two salads are every the same size. Make about triple this amount and keep it in a jar in the fridge.

Add a couple of teaspoons of heavy cream, mayonnaise (homemade or store bought) or Greek yogurt to a classic vinaigrette (above) for a slightly creamier dressing. Dress your lettuce with this, add ½ cup of toasted sunflower seeds and some thinly sliced onions for a robust salad.

Add ground cumin, lime or lemon zest and some red pepper flakes to a typical vinaigrette or the creamy version above. This is particularly good for slaws and black bean salads.

Add a couple of tablespoons of smashed avocado to your dressing. Lime or lemon juice and some minced garlic is a good combination for this variation.