Israeli Salad – 23/67

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This salad encompasses many of my favorite things. 

1. My CSA. Yes yes, I know, I have waxed not-so-eloquently on here before about the joy I get from receiving a local fruit and veggie haul each week. This year’s CSA, in our new neighborhood, is even more bountiful than previous versions. We have been loving their tomato varieties, pepper assortments, greens, corn, beans, squashes, herbs, melons, and more all summer. This salad, though this time around not fully comprised of CSA goodies, is indicative of the type of salads I’ve been loving all summer. (team #nolettuceinsalads) If you let me ramble about vegetables, I will.

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2. My obsession with Yotam Ottolenghi. I have also droned on on here ad nauseam about my adoration of celebrity chef Ottolenghi. I have 3 of his cookbooks, which I regularly look through and which often end up open in the middle of our living room. I follow him and his hashtag on Instagram. We saw him talk a year ago-ish, which was a highlight of the year. He has a basic chopped tomato salad recipe in Simple, where he says “The addition of tahini paste to a familiar tomato and cucumber salad is a revelation.” Okay, hyperbolic much, Mr. Ottolenghi? But, uh, he’s right. It’s so good. I added tahini to this one and don’t regret a thing.

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3. New shiny technology. This if my first post written on my shiny new computer! I haven’t had my own new computer since at least 2012, and that one unfortunately met a quick demise a year or so later by cup of water 😦 Since then, I’ve been cycling through Daniel’s hand-me-downs. It feels so nice to have my own, brand new computer to set up and get to know. Hopefully it lasts for a good long while because apple has enough money. (I also just got a new phone, so I’m enjoying fast internet connection and RAM speeds (am I using that word right?) all over the place.)

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4. My grandma! Love you! Truly one of my favorite cooks, who always knows how to bring community together through food and care. I have had this salad, or a variation, at a hundred casual dinners and gatherings. It’s so homey, yet the dressing is bracing and assertive. I wouldn’t have expected it’s a mixture of lemon juice and regular old white vinegar. But it’s going to be a go-to from here on out. Glad to have this version in my repertoire. 

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one and two years ago: nothing of note, but I made this cheesy zucchini orzo from half baked harvest for dinner the other night and dang that was a great dinner
three years ago:
chopped summer salad with feta, mint, and lime (made this for dinner a couple nights ago)
four years ago: roasted green pepper and smoked gouda pasta
five years ago: roasted radish and pepper pizza and caramelized fennel with dill and goat cheese (another Ottolenghi-inspired dish!) 

Israeli Salad

A la my grandma, plus Ottolenghi 

Salad
2 cucumbers, peeled, quartered the long way, some seeds removed, and chopped small
3 tomatoes, chopped (I added extra baby tomatoes because yum they’re my favorite)
1 red onion, diced (Vidalia would also be good)
1 bell pepper, chopped (red is sweeter than green, and looks pretty!)

Dressing
⅓ cup olive oil
⅓ cup white vinegar
juice from 1½ lemons (¼ cup)
generous portions of salt and pepper and dried oregano
Small handful freshly chopped parsley,
1 ground up large garlic clove (or garlic powder)

Put all salad veggies in a big bowl.

In a small bowl or measuring cup, combine all dressing ingredients thoroughly with a whisk. Taste and adjust as needed.

Add dressing to salad veggies and toss toss toss. Now this is a perfect side dish! To bulk it up a bit:

To make it extra
Add feta. Top with za’atar and a swirl of tahini.
OR boil up about a cup of orzo. Add to veggies. Lemony Israeli Pasta Salad!
OR both! 

Gochujang-Roasted Squash Pasta Salad

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Some things that have happened since July 3rd (the last time I posted here… yikes!)

  • I saw the total eclipse on my birthday on a ranch in Idaho, after two days of amazing hikes with my family. Can’t think of a better way to ring in my 28th year. Also, Hanna made me an amazing red wine chocolate cake that I might need every year from here on out…

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  • I made another wedding cake! (Although this one not of the tiered, and therefore uber-impressive, variety.) Despite its’ singular level, it was a giant success and work of love, and I couldn’t be happier to bestow it upon dear friends. Congrats, Michael and Joanna!

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  • And while we’re on this wedding tangent, Daniel and I got engaged! I am the luckiest lady in the whole world. After 4½ years together, he’s not ready to call it quits yet! Thankfully it happened right before the Texan pig roast and not at it, as I can’t believe that would be the most auspicious way to start the next chapter of my life. (But hey, I tried the pig! And didn’t hate it. But no need for any more pig for another 5 years or so.)

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  • Daniel, my adorable fiance, started a new job. He went out to California for three weeks, leaving me by my lonesome. I kept busier than I meant to, but did make some great dinner + leftovers for myself. One week was a giant batch of sweet potato curry, one week featured cauliflower potato soup, but the third week had this salad on repeat: Gochujang-roasted squash pasta salad. Let’s just say it was a week of exciting lunch times. California shmalifornia.

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  • Daniel and I embarked on a gnocchi-making project, a homemade pho adventure, introduced friends to NYC’s best deep dish pizza, had a “battle of the city” (NYC vs SF) pupusa contest (NYCs are cheaper and bigger), discovered the cutest onigiri restaurant near my work, and ate a good many heirloom tomato and white bread sandwiches. I think this is the part of married life I’m looking forward to — the little discoveries we keep finding together, the nightly ritual of sharing a meal, and working side-by-side on projects, big and small. This is how you measure, measure a 5-month-gap. 😉
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Proud of our veggie pho! From Bowl by Lucas Volger

Honestly, when I was making that Gochujang-roasted squash pasta salad I wasn’t really concerned with documenting or taking pictures. But after I ate it for lunch a couple days in a row, I figured it was worth sharing with the world. If you’re looking for something easy, healthy, filling, and cheap, look no further. As such, please allow me a slide for the photos, and use your judgements when following this loose recipe, you talented cooks, you. 

one year ago: key lime pie with salty cracker crust
two years ago: quichon de verdures (Mayan veggie stew)
three years ago: buttermints and mushroom and farro stuffed acorn squash

Gochujang-Roasted Squash Pasta Salad

(squash recipe from Bon Appetit)

1 smallish butternut squash
2 tablespoons sesame seeds (I used black this time but either works)
1 big tablespoon gochujang (Korean pepper paste — could try with sriracha or sambal oelek)
2 tablespoons neutral oil (canola, veg)
2 teaspoons soy sauce
1 cucumber (unpeeled is fine)
1 red bell pepper
Some big handfuls baby spinach, torn
2 scallions, minced
Bow-tie pasta (I boiled up about a ¼ of a box)

Dressing Ingredients:
Honestly I didn’t measure anything here. I’d start with 1 tablespoon soy sauce, ½-1 teaspooon toasted sesame oil, a big squeeze of honey, and some splashes rice vinegar or lime juice.

Step 1: Squash. Preheat oven to 425. Make squash marinade by combining sesame seeds, gochujang, oil, and soy sauce in a big bowl. Peel squash and slice into small disks. Add to marinade bowl and mix so squash is evenly covered. Transfer to a single layer on baking sheets. Roast up for about 25-30 minutes, or until caramelized and soft and nutty and perfect.

Step 2: Salady things. Cut bell pepper into thin matchstrips. And do the same with the cucumber, getting rid of some seeds. Rinse out that bowl you made the squash marinade in and use it to assemble salad ingredients: spinach, bell pepper, cucumber, scallions, cooked pasta.

Step 3: Dressing. Make some dressing! You don’t need much, since squash is already very flavorful. You just want a little something to add some flavor to the greens and pasta. Start with the dressing recipe above and adjust to your liking. (Don’t try adding tahini, it was a total mistake.)

Step 4: Finish and eat! Add cooked, warm squash to salad bowl (it will wilt the spinach a bit). Add dressing. Taste and doctor until you reach your personal Gochujang-Roasted Squash Pasta Salad nirvana.

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Uh, right, not squash pasta salad, you’ve seen enough of that. I wanted to end on a pupusa note. Yum.