Chopped Summer Salad with Feta, Mint, and Lime

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Obviously not the salad of which we speak; just keep scrolling… (But doesn’t that look goooood?)

Well, if lack of posting on here means that my professional life is busy and flourishing, I guess that’s a pretty good sign. I’m embarrassed that my last post was over two months ago… but it has been a two months full of performing, directing, project investigating, grant writing, travel booking, curriculum planning, and creative endeavors. So, perhaps a gap here but my heart is full and my brain is active and my calendar is full of scribbles (and my bank account is … feeling its new role as belonging to a creative freelancer).

But I didn’t go hungry! This was the summer of chopped salads, usually involving corn and radishes and whatever else the CSA bequeathed to us. See end of post for a loose recipe for my go-t0 salad of the season, repeated in many variations during the summer. Also if anyone else has a better way to use up CSA corn, please enlighten me. Who eats this much corn on the cob?!

In the spirit of summer wrap-ups and my absence, here are 10 more-memorable food moments from the past months. Complete with profesh iPhone photography (ha) — fitting for a busy summer, weeks of an over-stuffed backpack, and late-night dinnertimes.

1. Oh, strawberry shortcake. Cloud-like, slightly sweet, and convince-yourself healthy-ish. (If you didn’t make the pound cake and beat together all that butter, that is.) Potentially the most summery of summery foods. Definitely made this past July 4th more legit.img_5945

2. Labor Day weekend was spent motoring around the Northern coast of Long Island, where we found sailboats, mansions, and a pretty darn good brewery complete with varied flights. Also I taught Daniel mancala. And we ate oyyyysters.img_6232

3. Heddy and I celebrated our opening show of “Amelia and her Paper Tigers” with airplane cupcakes! I’m so proud of our little show and the responses we received from audiences at the Fringe Festival. (Thanks, Darrill!)cupcakes

4. These little mushrooms could be my favorite thing I ate this summer, though they were covered in butter and garlic and lemon juice, so its sorta unfair to their competition. But more importantly, they made Daniel change his mind about mushrooms! Victory!img_6227

5. Got TWO amazing off-menu dinners from chef-babe Nichole at Runner & Stone. Spoiled me good, missy. Also, loooook at all that foooood…. (this was just one course of three!!!)
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6. Lots of Texas- (okay, Mexico- but don’t tell Daniel) — inspired breakfasts, like these huevos rancheros that I ate for a week straight. Also I now make pretty perfect soft scrambled eggs, if I do say so myself. (The secret? Uh, it’s butter. Surprise.)img_6051

7. A New Hampshire pilgrimage with friends, dogs, hiking, grilling, and this fun game — catch the cheez ball in your mouth. Hilarity ensued. Top quality eatz of the summer.cheez-ball

8. First time making tater tots! If you’re going to big, GO BIG and stuff those babies with cheddar cheese before frying. Uh, yum. img_6123

9. I love our tradition of making each other birthday cakes 🙂 This year Daniel followed my chocolate-peppermint wishes to a T. And it was perfect.img_6158

10. And behold, it’s not much to look at it, but tada! …don’t be too overwhelmed. Here’s the base of the Chopped Summer Salad with Mint, Feta, and Lime! Make, eat, repeat = Summer. (Also, maybe just click on the link to see Deb’s beautiful photos. Since she, you know, planned to blog this salad someday and I super didn’t.)img_6169

one year ago: roasted green pepper and smoked gouda pasta
two years ago: caramelized fennel with dill and goat cheese

Chopped Summer Salad with Mint, Feta, and Lime

Not really adapted from Smitten Kitchen

Dressing
Juice of 2 limes
¼ cup olive oil
½ teaspoon chile powder
s&p

Other Stuff
1 cup or so quinoa, Israeli couscous, or other grain, cooked and cooled
⅓ cup toasted sunflower seeds
Big handful fresh mint, chopped
At least ½ cup feta cheese, crumbled
About 1 cup lettuce ribbons
2 scallions, chopped or 1/4 of a red onion, sliced thin
3 cups crunchy veggies: corn, radishes, cucumber, peppers, snap peas, tomatoes all good options
1 cup chickpeas, if desired (though unnecessary!)

Stir all dressing ingredients together with a fork in a small bowl. Put all other ingredients in a big old bowl, pour in the dressing, toss it around a couple times, and try to save some for tomorrow.

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…dessert?!

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Mushroom, Olive, and Farro Stuffed Acorn Squash

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This was one of those nights that Daniel decided he didn’t feel like eating vegetarian and would make himself a side of meat from the Homesick Texan cookbook he (aptly) received for his birthday. He chose something that sounded delicious and we ventured out to our two local grocery places (one better for fresh produce, the other better for (ridiculously overpriced) happy meats and fancy cheeses…) around 7:30, and came home and got to work. A slight misunderstanding of the recipe meant that the carnitas actually had to simmer for three hours, a bit of a formidable cooking time when my proposed squash would take under an hour.

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But, stubborn and dedicated as he was, we ended up making both and eating around, oh say, 11:30. (I wish I could say that was rare.)

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This squash was out-of-control good! All my favorite flavors in the filling, which is perfect for lunch the next day. (Double the filling recipe! You won’t regret it!) And acorn squash is just the cutest little squash there is. A ridiculously tasty, cute squash. Also out of our kitchen that night: aforementioned carnitas (which smelled pretty darn good) with a tomatillo-avocado salsa (delicious with just a spoon!) and Dorie Greenspan’s perfect lemon poppyseed muffins. Recipes available upon request 🙂 Happy cooking!

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Mushroom, Olive, and Farro Stuffed Acorn Squash

adapted from What’s Cooking, Good Looking

serves 2

1/2 cup farro
1.5 cups water
pinch of salt
1 acorn squash
olive oil
s&p
1T olive oil
½ a large white onion, chopped small
1 big clove garlic, minced
2 T pine nuts
4 big button mushrooms, chopped small
1 t soy sauce
3 T chopped kalamata olives
2 T parsley, finely minced
¼ cup crumbled feta

Preheat oven to 425 degrees.

Combine farro, water, and salt in a medium sized pot and bring to a boil. Cover, turn heat to low, and simmer for 30 minutes. At this point, water should be absorbed. (If not, drain excess water once farro is sufficiently chewy.) Set aside.

Meanwhile, cut acorn squash in half horizontally. Scoop out the seeds. Trim off the very top and very bottom using a very sharp knife so the squash halves can sit upright on a baking sheet. Drizzle with olive oil and sprinkle with salt and freshly ground pepper. Bake for 25- 30 min, or until a knife cuts through easily.

While squash bakes, heat olive oil in a largeish pan. Add onion and garlic and cook over medium heat for about 8 minutes, until onions are beginning to brown. Add pine nuts and toast for 3 minutes, or until they start to brown as well. Next, add mushrooms and soy sauce and cook for 3 minutes, or until the liquid evaporates. Take off the heat and add olives, parsley, feta, and farro. Season to taste with salt and pepper. Stuff farro/mushroom mixture into scooped out squash halves and consume!

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“Everything Summer” Garden Kale Salad + A Summer Meal

 

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My Grandpa Ronny, a self-made first-generation American and a proud storyteller, grew up in NYC. When I moved to Brooklyn three years ago, I felt compelled to track down some of the places he often mentions in his stories.

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sister drinking date

First up was McSorley’s Ale House, one of the oldest bars in the city, where the floor is covered with straw and there are only two drinks you can order: dark beer or light beer. Supposedly, Ronny once did a headstand on a table in the back room while drinking an entire beer. Who knows if the story is true, but when I went with my sister we scanned some of the photos on the wall, seeing if his story had made it into the bar’s lore. McSorley’s is wonderfully atmospheric, and I’ve been a handful of times. Good choice for a storied bar, Grandpa.

The other place always mentioned is the Rockaways, the beach retreat where he’d spend summers in a bungalow and became a lifeguard when he was older. Today the 95th street stretch (and beyond!) of the Rockaways has turned into a newly recreated hipster “staycation” destination — the boardwalk has been transformed by a famous fish taco stand, bike rental booths, smoothie stalls, Bolivian street food, and the always popular game, corn hole.

And man is it fun! Today was my first trip there, taking the A all through Brooklyn and eventually coming out onto a lovely expanse of ocean and beach, so different from the New York I’ve grown accustomed to. Gone are the cheap bungalows and immigrant-owned amenities, but still tangibly present is the natural beauty and freedom so easily lost on our forgotten concrete blocks. Pretty sweet for a Thursday. Sorry I didn’t go sooner!

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Anyway, in honor of finally visiting my Grandpa’s childhood summer getaway, here is the  delicious, garden-fresh summery meal we enjoyed last night. Special thanks to the roommate’s community garden membership for the herbs and tomatoes. 🙂

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“Everything Summer” Garden Kale Salad + A Summer Meal
barely adapted from from A Sprouted Kitchen

Salad:

  • 1 small bunch kale, ribs removed and torn into small bite-sized pieces
  • 1-3 T fresh mint
  • juice of half a lemon
  • 2 T olive oil, divided
  • 1 small head lettuce, washed, dried, and torn into bite-sized pieces
  • roughly 2 cups freshest possible tomatoes; I used a combination of just-picked cherry tomatoes sliced in half and slices of HUGE tomato (also just-picked)
  • 1/2 cup pitted kalamata olives, cut in half
  • half a crispy apple, cut into matchsticks (although cherries or nectarine slices would be great too!)
  • 1/8-1/4 c red onion, diced tiny
  • 1/4 cup feta, crumbled

For dressing, mix together:

  • 2 T olive oil
  • 2 t dijon mustard
  • 1.5 T apple cider vinegar
  • pinch of red pepper flakes
  • s&p to taste

Put freshly washed kale in a bowl. Add mint, roughly torn, and 1 T olive oil, lemon juice, and s&p. Using your fingers, massage kale for a couple minutes, until greens lose their rigidness and turn a richer shade of green.

Add bite-sized lettuce leaves. Pour in salad dressing and mix thoroughly. Then add all the ingredients, give it a good whirly mix, and serve!

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The whole meal. all delicious individually though perhaps not greater than the sum of its parts.

We ate this salad alongside:

  • In Sock Monkey Slipper’s Herbed Zucchini-Feta Boats. My thoughts: Add cumin and roasted red peppers to the feta-herb mixture in the food processor for a bit of added sweetness. Don’t be shy with the fresh herbs. Use panko instead of regular breadcrumbs for extra crispiness! Needed at least 40 minutes to bake in my oven. Just as delicious with yellow summer squash as with zucchini.

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  • Smoky Mushroom Toasts: Sauté 1/4 c tiny diced onion in 1 T melted butter. Add 10 oz white mushrooms, cut in half and then very thinly sliced. Sprinkle with pepper, fresh thyme, and smoky hickory salt. Mushrooms will let out juices. Take off heat when juices evaporate and mushrooms are browned, about 10 minutes. Serve atop toasted and buttered bread. I used day-old bakery whole wheat oatmeal bread and it was deeelicious.

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  • Pine nut couscous (from a box!)
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ahh, summer…