White Bean Salad with Preserved Tuna and Parsley Vinaigrette

Because of Seamus Mullen's Hero Food book, Michael's gotten really into cooking with dried beans instead of canned ones.  I heard about this cookbook from Gwyneth Paltrow's newsletter Goop - I know what you're thinking... why is M-W reading a celebrity newsletter... I hear ya... but it's actually really interesting! (You can read her interview with him and get some recipes here).

And of course Michael preserved his own tuna like the book suggests, but since then we've seen good-quality preserved tuna (no, not Chicken of the Sea!) at Whole Foods that we may try next time we make this.

The recipe says flake the tuna, but I really like Michael's presentation with the whole chunk of tuna showcased on top.  (In my opinion, it looks fancier than flaked tuna!)

Any way you want to eat it, this salad is hearty, healthy, and perfect for spring... definitely one of our favorites.

INGREDIENTS
For the salad:
1 cup dried cannellini beans, soaked overnight
1 large carrot, peeled and roughly chopped
2 stalks celery, divided
1 onion, quartered
2 bay leaves
1 cup preserved tuna or good-quality canned tuna
1 head radicchio, finely chopped
Salt
Freshly ground black pepper

For the parsley vinaigrette:
A handful of fresh parsley leaves and stems
1 clove garlic
Juice of 1 lemon
1/2 tablespoon Champagne vinegar
1/4 cup Arbequina or other good-quality olive oil
Salt
Freshly ground black pepper

Combine the beans, carrot, 1 celery stalk, the onion and bay leaves in a pressure cooker. Add 4 cups water, close, and heat over high heat until it starts to whistle. Reduce the heat and simmer for 45 minutes, until the beans are tender. Alternatively, cook in a covered heavy-bottomed pot for 2 hours over medium-low heat. Once the beans are tender and cooked through, drain and discard the veggies. Set the beans aside to cool.

Thinly slice the remaining stalk of celery on the bias. Flake the tuna into a bowl and combine with the celery, beans, and radicchio. Season with salt and pepper and toss with the parsley vinaigrette (recipe follows). This salad can be eaten right way, but the flavor is even better if you let it sit in the fridge for a few hours.

For the parsley vinaigrette: A parsley vinaigrette is a terrifically versatile thing, perfect with all sorts of salads, like potato salad and bean salad. But I also use it to spark up a sautéed piece of fish or grilled meat and vegetables. All hail Lady Parsley.

Combine the parsley, garlic, lemon juice and vinegar in a Vitamix or blender. Process until smooth and bright green; remove to a bowl and whisk in the olive oil. Adjust the seasoning with salt and pepper.

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And just because I'm lucky enough to spend all day with my sweet little Heath and everyone loves pictures, here's the cute Shrek hat that Auntie Linda and Uncle Jim sent him!  I like to think that he's dreaming of lots of adventures when he smiles while sleeping like a perfect little angel...

...but he can be a cranky, little ogre sometimes too (usually when mommy forces him to take pictures with silly hats and he's tired or hungry or both!)...

...either way, he's just darling and we can't get enough of our little man!  More pictures and recipes to come!

Roasted Carrot and Avocado Salad with Citrus Dressing

When I first saw this Roasted Carrot and Avocado Salad with Citrus Dressing in Food & Wine I thought: "Hmmmm... interesting but it looks like a lot of work for a salad."  Thank goodness Michael is not so easily discouraged.  It was DELICIOUS and unique and totally worth the little bit of extra time!

INGREDIENTS
1 pound medium carrots
2 teaspoons cumin seeds
1 chile de árbol or other small red chile
Kosher salt
Freshly ground pepper
2 garlic cloves
1 teaspoon thyme leaves
1/3 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 orange, halved
1 lemon, halved
Four 1/2-inch-thick slices of ciabatta bread
3 Hass avocados, pitted, peeled and cut into 6 wedges each
8 ounces assorted greens, such as watercress, spinach or mesclun
2 cups baby arugula
2 tablespoons unsalted roasted sunflower seeds
1 tablespoon roasted sesame seeds
1 tablespoon poppy seeds
3 tablespoons low-fat sour cream mixed with 1 tablespoon of water

Preheat the oven to 375°. Bring a deep skillet of salted water to a boil. Add the carrots and simmer, covered, over moderately low heat until crisp-tender, 10 minutes. Drain and transfer the carrots to a large roasting pan.

In a mortar, crush the cumin seeds, chile de árbol, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the garlic and thyme and pound into a paste. Stir in 2 tablespoons of the oil and 2 tablespoons of the vinegar.

Pour the cumin dressing over the carrots and toss. Add the orange and lemon halves to the roasting pan, cut side down. Roast for about 25 minutes, until the carrots are tender.

Meanwhile, toast the ciabatta until the edges are golden brown. Tear the bread into bite-size pieces and, in a large bowl, gently toss with the avocados, greens and arugula. In a small bowl, combine the sunflower, sesame and poppy seeds.

Using tongs, squeeze the hot orange and lemon halves into a measuring cup until you have about 1/3 cup of juice. Whisk in the remaining 1 tablespoon of red wine vinegar and 1/3 cup of olive oil and season with salt and pepper. Add the warm carrots to the bowl along with the citrus dressing and toss to coat. Transfer the salad to plates and drizzle with the sour cream. Sprinkle the salad with the seed mixture and serve.

Beet and Orange Salad

I've been obsessed with oranges lately.  They're always on sale this time of year and so yummy!  One of our favorite salads that I just threw together is so simple, easy and delicious.  Just mix the following together:

Salad greens (I usually use spring mix or baby arugula)
Sliced beets (I boil and slice, but you can roast or buy it pre-cooked at Trader Joe's)
Coarsely chopped pecans (You can use walnuts or pine nuts too)
Dried cranberries (or golden raisins)
Goat cheese, sprinkled on top
Freshly ground pepper
Balsamic Vinaigrette (We love Trader Joe's brand)
Peeled and sliced oranges, arranged on top

So pretty and so yummy.  Enjoy!

Shortcut Shredded Caesar Salad on Toast

Another appetizer on the menu at this year's cookie swap was this great way to serve salad.  As you probably know, salads are rather cumbersome to eat in a buffet-style party so this was a great way to serve salad that can be eaten with one hand!

This is the shortcut way to make this based on the recipe I saw in Food & Wine.

INGREDIENTS
2 romaine lettuce hearts, finely chopped
1 bottle of your favorite Caesar salad dressing
Parmesan cheese, shredded
1 baguette
Olive oil
Garlic powder

Chop lettuce and toss with Caesar salad dressing in large bowl (don't put too much dressing in, but just enough to coat the lettuce evenly).

Slice baguette, brush each side with olive oil, and broil the slices 6 inches from the heat for about 3 minutes, turning once, until crisp and golden on the outside but still slightly soft in the center.  Sprinkle one side with garlic powder.

Pile salad on toast and sprinkle with cheese on top!

Chickpea and Tomato Salad with Fresh Basil

This recipe was a Pinterest find... and it's definitely a keeper!  My only regret is that I didn't try this earlier in the summer when fresh cherry tomatoes and basil were coming up in our balcony garden.

But better late than never!  This recipe is so super easy and really fast - AND it's even better as a leftover for lunch the next day after all the flavors sit over night.  Great alternative to a boring side salad!

INGREDIENTS
1 can chickpeas, drained and rinsed
About 1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp honey
pinch of salt

Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.

Warm Scallop Salad with Mushrooms and Zucchini

Here's another Food & Wine favorite!  Perfect for a Sunday night dinner in the summertime.

INGREDIENTS

2 anchovies, minced
1 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 medium zucchini, halved lengthwise and sliced crosswise
1/4 inch thick
1/2 pound oyster mushrooms
16 large sea scallops
1 large shallot, thinly sliced
1/4 cup dry white wine
1 tablespoon unsalted butter
1 small head of Boston lettuce, torn into pieces
2 tablespoons minced chives
2 teaspoons chopped tarragon
Finely grated bottarga (optional)

In a small bowl, combine the anchovies with the lemon zest, lemon juice and 2 tablespoons of the olive oil. Season with salt and pepper.

In a large skillet, heat 1 tablespoon of the olive oil. Add the zucchini, season with salt and cook over high heat until browned in spots; transfer to a large plate. Add 1 tablespoon of the olive oil and the mushrooms to the skillet; season with salt and pepper, cover and cook over moderate heat until starting to brown. Uncover and cook until tender and browned; transfer to the plate.

Season the scallops with salt and pepper. Heat the remaining 1 tablespoon of olive oil in the skillet until shimmering. Add the scallops and cook over moderately high heat until browned on the bottom. Turn the scallops and cook for 1 minute longer; transfer to a small plate. Add the shallot to the pan and cook until softened. Add the wine and simmer, then stir in the zucchini and mushrooms and reheat. Swirl in the anchovy dressing, any scallop juices and the butter.

Arrange the lettuce on plates and top with the scallops and vegetables. Garnish with the chives, tarragon and bottarga and serve.

Betterave Rotie Au Fromage De Chevre

This recipe is one of our all-time favorites and definitely a crowd pleaser at dinner parties.  This is one of many recipes that we love in Cooking in Provence and the perfect recipe to use up my autumn arugula!

Roasted Beetroot with Fresh Goats' Cheese

INGREDIENTS
2 large cooked beetroot (you can also find pre-cooked beets at Trader Joe's that work great)
Salt and freshly ground black pepper
4 tbsp walnut oil
7 oz. fresh goats' cheese
1 bunch arugula (or rocket salad)
3.5 oz. sun-dried tomatoes (we use the ones in a jar)
3.5 oz. olive oil
2 tbsp balsamic vinegar

Pre-heat oven to 375 degrees.

Cut beets into wedges and lay flat on a casserole dish.  Season them with salt and pepper and pour oil over the beets.  Roast the beets for 15 minutes on each side.

Chop goats' cheese into chunks and julienne sun-dried tomatoes if not yet sliced.

Sprinkle cheese, arugula and sun-dried tomatoes over the warm beet wedges.  Drizzle with olive oil and vinegar, add more freshly ground black pepper, toss, serve, and ENJOY!

Mussels Saint-Ex with Easy Strawberry Arugula Salad

One of our favorite new recipes from For Cod and Country is Mussels Saint-Ex (referring to Cafe Saint-Ex in DC) and the only thing Michael substituted was fresh chorizo for dry chorizo because we couldn't find that dry type.  The broth was amazing and the spiciness was perfectly balanced.

We've learned from the book that farmed mussels are delicious and very sustainable.

Like oysters and clams, mussels leave the water cleaner than they found it. Because they're relatively disease-free, they don't require treatment with antibiotics, and they're grown on ropes hanging from rafts, so they have no impact on the ocean floor.

Mussels are also super healthy, even though they are a shellfish and linked with high cholesterol.

Mussels are a rich source of many essential vitamins and minerals, such as the B vitamins, vitamin C, folate, iron, phosphorus, manganese, selenium and zinc. They outshine most other foods when it comes to their vitamin B12, selenium and manganese content.

And because you shouldn't just eat a bunch of mussels with a baguette dipped in broth (as much as you'd like to), I threw together this super easy summer salad with 4 ingredients.

Sliced strawberries
A bag of baby arugula lettuce ("rocket" salad)
Chèvre (I used a half log)
A bag of candied pecans

That's it!  Then just put some balsamic vinaigrette on top and toss. 

Romaine Salad with Creamy Lemon Dressing

If you're bored of caesar salad, here's a delicious alternative from Food & Wine (of course)!

Ingredients:
1/3 cup mayonnaise
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and freshly ground pepper
1 pound romaine lettuce, torn into bite-size pieces
1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions:
In a small bowl, whisk the mayonnaise with the lemon zest, lemon juice, olive oil, mustard and garlic and season with salt and pepper.

Plate the lettuce, drizzle the dressing over, then sprinkle the cheese on top. Enjoy!

Wild Rice and Brown Rice Salad With Walnuts and Asparagus

Spring is finally here... and so is asparagus!  We made this for Mom and Dad Merschat and it was an overwhelming hit.  So easy, delicious, and healthy!  This is the perfect side dish in any season.

From the NYTimes:


I love the contrast of textures and colors in this salad. The wild rice is earthy, and the brown rice nutty; both are chewy in different ways. Walnuts and walnut oil not only add perfect complementary flavor and crunch, but also contribute healthy omega-3 fats to the mix.

INGREDIENTS:
For the walnut vinaigrette:
2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar or champagne vinegar
Salt, preferably kosher salt, to taste
1 teaspoon Dijon mustard
1 small garlic clove, finely minced or pureed
1/4 cup walnut oil
1/4 cup extra virgin olive oil

For the salad:
5 cups chicken stock, vegetable stock, or water
1/2 pound asparagus, ends trimmed, cut in 1-inch pieces and steamed 4 minutes
1 cup wild rice
Salt, preferably kosher salt, to taste
1/2 cup short-grain brown rice
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh herbs such as chives, dill, tarragon or marjoram
1/3 cup shelled walnuts
Freshly ground pepper to taste

DIRECTIONS:
In a medium saucepan, bring 3 1/2 cups of the stock or water to boil. Add salt to taste and the wild rice. When the water returns to the boil, reduce the heat, cover and simmer 40 to 45 minutes, until the rice is tender and has begun to splay. Drain and transfer the rice to a large bowl.

Meanwhile, in another saucepan, combine the brown rice, the remaining water and salt, and bring to a boil. Reduce the heat, cover and simmer 35 to 40 minutes, until the rice is tender. Remove from the heat. If any liquid remains in the pan, drain. Add to the wild rice.

While the rices are cooking, make the dressing. Whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the oils, taste and adjust seasonings. Toss at once with the warm rice. Add the asparagus and the remaining ingredients, and toss together. Taste, adjust seasonings and serve.

Yield: Serves six (if served as meal. Serves more if served as side dish)

Advance preparation: You can make this up to a day ahead of time, but don’t add the asparagus and herbs until shortly before serving.