I used to make this Greek salad at the “Souvlaki Stand” on the island of Corfu. To this day, it remains my favorite summer salad. It’s classic. It’s simple. It can be a meal or a side. It’s the epitome of summer vegetables in their simple glory.
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Not everyone is an eggplant lover. But this eggplant recipe may change that. Long, slender Asian eggplant are no-fuss, and soak up the spicy, sweet, sticky sauce they’re doused with when creamy and tender. This is a hearty, gluten-free, vegetarian main course paired with brown rice, quinoa or even wheat berries, but would also make a terrific side dish.
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This tomato salad is the perfect fresh-from-the-garden all-purpose summer side dish for the season. It’s bursting with green beans, tomatoes, corn and cucumbers, with toothsome bulgur adding just a touch of heft (and healthy whole grain) while soaking up the tangy dressing.
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This potato salad recipe is a bit like a Nourishified stuffed potato. It’s got all the fixins you love — sour cream, bacon, chives, and even goat cheese — but in proportions that amp up flavor without making you feel like you just ate a house. Take it to your Fourth of July picnic, or serve it with barbecued ribs and Slow Cooked Molasses-Honey Baked Beans.
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Fregola is an Italian rolled pasta similar to Israeli couscous, and it’s wonderfully toothsome in this summer salad. Think of it as a new twist on old-school pasta salad. If you can’t find fregola (or wanted to go gluten free), millet would be a great substitute. Top with a few chunks of good quality tuna packed in olive oil (unless you want to keep it vegan) and you’ve got a nice, hearty, nourishing meal.
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Deborah Madison’s Vegetable Literacy came in the mail yesterday and I had about 40 recipes tagged within the first 40 minutes. This dish featuring carrots was one of them. I’ve been on the lookout for seasonal vegetable recipes that take a different direction than I might, while keeping everything short and simple for busy nights. This one from Deborah Madison hit that spot perfectly. I’ve embellished a bit to make it into vegan main dish, but you could pull back to the basic carrots, coconut oil and lime and serve it as a side dish. Either way, I cannot recommend heartily enough.
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I’m always on the lookout for a good whole grain dish. This whole wheat couscous is a winner on several fronts. It’s tart and tangy, savory and sweet. It’s super simple, and it plays as well as a side dish as it does a salad.
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Christopher and I pulled this together on a whim one night when we were dialing back to just veggies, healthy fats and whole grains. We had eggplant and tomatoes in the garden, onions in the pantry, and a brand new Magic Bullet on the counter. This grilled eggplant recipe demonstrates that all it takes to make a healthy dinner is a few simple ingredients!
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I got an e-mail this week from a reporter for our local paper asking about heirloom fruits and vegetables that are native to Sonoma County. I mentioned the famed Gravenstein apple. And the Crane melon. But what got both of us the most excited was the Bodega Red potato. Our local Slow Food chapter has been actively involved in bringing this humble spud back from the brink of extinction. And I have two plants growing in my backyard. Long story short, John the photographer and I unearthed a few potatoes last night for the article and I was chomping at the bit to cook them up in a way that would showcase their flavor and texture, rather than mask it. And I have to say, this is it. These potatoes are creamy and rich with a bite that pushes back, lifted by a freshness from the lime and salt. I’m going to give a disclaimer here, though; if you’re using store-bought potatoes you’ll probably need to amp up the flavor (I’d add a dash of cider vinegar or Dijon mustard or even soy sauce). This one is meant for potatoes from garden or farmers’ market, as close as you can get to being pulled from the ground.
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Need I say “use the freshest, in-season tomatoes you can possibly find, and don’t even think about making this outside of summer”? I didn’t think so. If you wanted to go beyond this basic bruschetta recipe, you could add chopped olives or capers, or sneak a slice of buffalo mozzarella under each mound. This is a classic summer appetizer.
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