Archives for posts with tag: salad

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Ever notice how your pantry/cupboards/refrigerator seem to accumulate a lot of odds and ends leftover from previous recipes and the best of shopping intentions? I clean out my fridge about once a month and my dry pantries around once per year. That always spurs me to think about how I should use some of those items, but my efforts don’t survive much longer than a week or two, woefully inadequate to make much of a dent.

Ideally, I would keep this effort in mind each week when I plan meals. But right now, I find myself staring at the cupboards trying to figure out how to use items without the extra effort of picking up additional ingredients at the store (the weather hasn’t been conducive to packing up DB for a grocery run lately). So here is a quick recipe I came up with for dinner last night.

Italian White Bean Salad
Makes 3 Servings

1 tbsp olive oil
1/2 of a sweet onion, diced
1-2 garlic cloves, minced
1 can white beans, rinsed and drained
5-6 sundried tomatoes, diced
2 tsp Italian seasoning
1 tbsp balsamic vinegar
Parsley flakes for garnish if desired
Grated Parmesan Cheese

Heat olive oil in a small skillet. Add onions and cook for 5 minutes or until soft and tender. Turn off heat and stir in minced garlic.

In a small bowl, combine beans, onion mixture and remaining ingredients through parsley. Serve while onions are warm and top with grated Parmesan.

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Enjoy this healthy and delicious Italian White Bean Salad!
Beth

Happy Memorial Day weekend! I can’t believe that May is almost over, and yet I’ll be grateful when it is as it will hopefully mean I will be traveling a little bit less. But I have to keep up at my current pace for at least another week. Blech.

I’ve spent my entire weekend doing nothing much at all, which has been wonderful! Sometimes I just need a few days away from the world and home with the kitties. And so far they haven’t gotten too terribly annoyed with me.

When I got home from work on Friday night, I discovered that we had several veggie options in the fridge for this week’s CSA share. So Saturday morning I spent some time thinking about how to use all of them in the most efficient manner possible. And I came up with a Panzanella salad. I want to call this a summer Panzanella since it’s already 98 degrees out, but I feel like that would lead to the traditional Panzanella with tomatoes and basil. This is not that. So I call it my Late Spring Panzanella. It’s delicious and enjoyable even on a hot summer’s night.

Late Spring Panzanella

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Salad
1 head radicchio, shredded
1/2 head cabbage, shredded
1 loaf day old sourdough bread (although I used an Italian loaf I found at WF)
2 pints blackberries
1 bunch green onions, diced
Olive oil
Kosher salt
Black pepper
Grilled chicken (optional)
Feta
Lemon vinaigrette (below)

Steps:
Cube up you bread onto a cookie sheet. Toss with 3-4 tbsp of olive oil, and a dash of salt and pepper. Bake in a 400 degree oven for about 7-8 minutes, or until toasted.

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I’m a sucker for a fresh loaf of bread (as evidenced by the hunk that was already missing by the time I took this picture)

Combine veggies and blackberries in a large bowl. Toss in feta and crusty bread. Top with lemon vinaigrette and serve with chicken.

Lemon Vinaigrette
In a small bowl, whisk together
Zest of one lemon
Juice of one lemon
1/4 cup olive oil
1 tsp dried thyme
Salt and pepper to taste

Hope you are resting easy this Memorial Day weekend!
Beth