Watermelon, Strawberry and Bacon Salad

This is a simple salad that has summer written all over it. Watermelon and strawberries--find fresh local ones if you can--are the perfect ripe red fruits of summer. The feta cheese adds some tang and the bacon adds its wonderful smoky crisp meatiness.

Feel free to mix this up as you please. Some sweet sungold tomatoes would be good in here, as would fresh blueberries.

I made this for lunch while we were on the Oregon coast a couple of months ago. For whatever reason, we tend to almost always buy watermelon while we're there, but don't get it much when we're home at D.C. (which is a shame, since watermelon is so good). See below for more watermelon salad recipes.

Watermelon, Strawberry and Bacon Salad

1/4 lb. thick-cut hickory-smoked bacon
3-4 cups arugula leaves
2 cups cubed watermelon
1 cup fresh strawberries, hulled and sliced
1/4 cup feta cheese cubes
1/4 cup coarsely chopped pecans
3 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
1/2 tsp. honey
Salt and freshly ground black pepper, to taste

1. Heat a medium frying pan over medium heat and cook the bacon until crisped. Set the cooked bacon aside on a paper-towel-lined plate, then transfer to a cutting board and chop into 1/2-inch pieces.

2. In a large bowl, combine arugula, watermelon cubes, sliced strawberries, feta cheese, pecans and bacon pieces. In a small bowl, whisk together olive oil, vinegar, honey, salt and pepper. Pour over salad and toss to coat with dressing. Serve salad in large shallow bowls.

Related

Watermelon and Blueberry Salad with Goat Cheese

Watermelon and Watercress Salad with Prosciutto, Goat Cheese and Mint

Watermelon and Pepperoni Salad

Garlicky Chicken Caesar Salad

I often cook chicken for salads by pan frying chicken breast cutlets--those chicken breasts that have been sliced in half, making them easier and quicker to cook. I usually do this in a stainless steel frying pan with some olive oil and season the chicken with salt and pepper, maybe a sprinkle of garlic powder, a dash of dried oregano and a pinch of Aleppo pepper flakes. It's easy, quick and delicious.

What's also delicious is the olive oil left over in the pan: seasoned and dotted with little bits of chicken, including whatever chicken fat might have been clinging to the edges of the chicken cutlets. My husband discovered the joy of swiping a piece of bread through the seasoned olive oil and thus was born a favorite ritual whenever I make a chicken-based salad.

This Caesar salad was born from that ritual. Rather than hover around the stove with the seasoned olive oil after dinner, what if I could incorporate it into the salad itself by frying croutons in it? Chicken and croutons immediately made me think of chicken Caesar salad and the rest was easy.

Well, almost. I wanted a good dressing. Caesar dressing traditionally is made with anchovies--which I'm all for--and raw eggs--which I'm not. So I substituted mayonnaise for the egg yolk, considering that commercial mayonnaise is, after all, an emulsion of raw eggs and oil, albeit one that's been pasteurized, alleviating safety concerns about raw egg.

Caesar salad is also traditionally made with romaine lettuce, but I went with a comparatively hardier mix of baby spinach and baby kale (despite the "baby" these are more substantial greens than lettuce).

Garlicky Chicken Caesar Salad

Makes 2 dinner portions

2-4 tbsp. extra-virgin olive oil
3/4 lb. chicken breast cutlets
1/4 tsp. garlic powder
1/2 tsp. dried oregano leaves
Salt, to taste
Pinch of Aleppo pepper flakes
2 slices of sandwich bread, crusts removed, cut into 1/2-inch cubes (I used Ultimate Grains Ancient 12 Grain)
3 cups hardy mixed greens (such as baby spinach and baby kale blend)
1/4 cup finely grated parmigiano-reggiano cheese (note: if grating on a microplane, you may want significantly more, like about a cup, since the microplane makes such fine shavings)

Dressing:
1 garlic clove, minced
2 anchovy fillets, rinsed of salt and patted dry
Pinch of salt
1 tbsp. fresh lemon juice
1/2 tsp. Worcestershire sauce
1 tbsp. mayonnaise
Salt and freshly ground black pepper, to taste
2 tbsp. extra-virgin olive oil

1. Heat 2-4 tbsp. olive oil in a medium frying pan over medium heat (I recommend using a stainless steel pan and not a nonstick pan to get better browning on the chicken). Add the chicken and season with garlic powder, oregano, salt and Aleppo pepper. Cook the chicken until browned and cooked through, about 10 minutes total, turning after the first 5 minutes. Transfer chicken to a cutting board. Allow to cool a bit, then cut into bite-size chunks.

2. Add the bread cubes to the pan and stir to coat with oil. Toast in the pan until browned, about 3 minutes, stirring every minute or so. Set the toasted bread cubes aside to cool.

3. Make the dressing: Add the garlic, anchovies and a pinch of salt to a small bowl (such as a 1-cup Pyrex measuring cup), use a blunt instrument (like the rounded end of a wooden cocktail muddler) to grind the garlic and anchovies into a paste (alternatively, do this in a a mortar and pestle if you have one). Add the lemon juice, Worcestershire sauce, mayonnaise, salt and pepper and beat with a fork to combine. Add the 2 tbsp. of olive oil and beat with a fork until combined and thickened.

4. Combine the greens, chicken, dressing and half the parmesan cheese in a large bowl. Toss to combine. Divide between two plates, top with the croutons, additional parmesan and more freshly ground black pepper.

Faux Pho Salad (Vietnamese Chicken Salad)

Pho, the popular Vietnamese noodle soup made with beef, a spiced broth and fresh garnishes is wonderful but also wonderfully filling. Sometimes a little too much. Yet the flavors are so good. I created this salad as a way to enjoy them without filling up on noodles. The salad also uses chicken instead of beef, although I bet a version with beef, such as broiled flank steak, would be really good too. Since there aren't noodles here, this isn't pho. More like "faux" pho.

Faux Pho Salad (Vietnamese Chicken Salad)
Makes two entree portions

1 star anise pod
3 cardamom pods
1/2 tsp. coriander seeds
1/2 tsp. ground cinnamon
1/2 tsp. fine garlic powder
4 tbsp. vegetable oil
3/4 lb. chicken breast cutlets
Salt, to taste
Gochugaru (Korean red pepper flakes), to taste (may substitutes red chili pepper flakes or Aleppo pepper flakes
3-4 cups torn romaine lettuce leaves
1 carrot, peeled and shredded
1/2 English cucumber, cut in quarters lengthwise then sliced into 1/4-inch pieces
1 tbsp. lime juice
1/2 tsp. dark sesame oil
1 inch peeled ginger root, finely minced (I use a Microplane)
1/2 tsp. honey
1/4 cup unsalted roasted peanuts, coarsely chopped
1/2 cup fresh cilantro leaves, coarsely chopped

1. Combine star anise, cardamom and coriander in a small frying pan over medium and toast until the spices are fragrant, shaking the pan occasionally, about 2-3 minutes. Allow to cool then transfer to a spice grinder and grind until fine. Combine with the cinnamon and garlic powder and set aside.

2. Heat 2 tbsp. vegetable oil in a medium frying pan over medium heat. Pat chicken dry with paper towels and add to the pan. Season with the ground spice mixture, salt and gochugaru. Cook until the chicken is browned and cooked through, about 10 minutes, turning halfway through. Set chicken aside on a cutting board, then slice into bite-size pieces.

3. Combine lettuce, carrot and cucumber in a large bowl. In a small bowl (I like to use a 1-cup glass measuring cup), whisk together the remaining 2 tbsp. of vegetable oil, lime juice, sesame oil, ginger, honey and a small pinch of salt. Pour dressing over the salad and toss to combine.

4. Divide the salad between two bowls and top with half the cooked chicken, peanuts, cilantro and pickled jalapeño slices.


Quick-Pickled Jalapeño Slices

2 jalapeño peppers
1/2 cup water
1/2 cup white vinegar
1 tbsp. sugar
1/2 tbsp. kosher salt

Cut off both ends of the peppers. Using a paring knife, carefully cut through the ribs on the inside of the pepper and remove the ribs and seeds, leaving the peppers as long tubes. Slice the peppers into 1/8-inch rings.

Bring remaining ingredients to boil. Add the sliced jalapeños and remove from the heat. Allow to cool for about 10 minutes, then transfer to a container to store in the refrigerator until ready to use (can be made up to a 1 day in advance).

Pecan, Grape and Chicken Salad with Microgreens

If I was going to do one of those blogs where you cook every recipe in one cookbook, I'd probably choose Julee Rosso and Sheila Lukins' The New Basics Cookbook. The book was published in 1989, and the recipes do show their age sometimes, but for the most part it's still an amazing collection of tasty recipes that focus on fresh ingredients prepared well.

I find their recipes to be quite flexible too, and I often treat them as a starting point for something just slightly different. Take this salad, which I adapted from the book's recipe for Pecan Chicken Salad. The essence of this recipe is the pairing of celery, grapes, pecans and chicken with fresh dill. It's a wonderful spring chicken salad combination. I changed the chicken cooking technique to make if faster, pan-frying chicken breast cutlets instead of braising chicken breasts in the oven. I also changed the dressing by using nonfat Greek yogurt instead of mayonnaise and sour cream, which lowers its calories and fat significantly, and by adding lemon juice and zest. I also served the salad with sunflower microgreens instead of watercress. If you haven't tried these microgreens yet, they are wonderful in salads. I see them at Whole Foods a lot lately.

Pecan, Grape and Chicken Salad with Microgreens
Adapted from Pecan Chicken Salad recipe from The New Basics Cookbook by Julee Rosso and Sheila Lukins

Makes 2 entree servings

2 tbsp. extra virgin olive oil
3/4 lb. chicken breast cutlets
1/2 tsp. ground sumac
1/2 tsp. Aleppo pepper flakes
1/4 tsp. garlic powder
Salt, to taste
2 cups sunflower microgreens
1 cup green grapes, cut in half
2 stalks of celery, diced (about 1/2 cup)
1/3 cup chopped fresh dill
2 tsp. lemon zest (zest from about 1/2 a lemon)
1 tbsp. lemon juice (from about 1/2 a lemon)
3/4 cup nonfat plain Greek yogurt
Freshly ground black pepper

1. Heat olive oil in a medium-size pan over medium heat. Pat chicken breasts dry with paper towels and add to the pan. Season chicken with sumac, aleppo pepper, garlic powder and a small pinch of salt. Cook until lightly browned on one side, about 5 minutes, then turn over and continue cooking until browned and cooked through, about 10 minutes total. Remove chicken from pan and transfer to a cutting board, allow to cool slightly, then chop into 1/2-inch pieces.

2. Heat a small frying pan over medium-low heat. Toast the pecans until fragrant, about 6-8 minutes, tossing occasionally to prevent burning. Set the pecans aside on a cutting board to cool slightly, then chop coarsely.

3. Combine microgreens, grapes, celery, all but 1 tsp. of the dill, the cooked chicken and the toasted pecans in a large bowl. Whisk together the lemon zest, lemon juice, yogurt, salt (to taste) and pepper in a small bowl, then add to the bowl. Toss the ingredients until evenly dressed. Serve in shallow bowls topped with an additional sprinkle of fresh dill.

Bacon and Roasted Bean Salad

Roasted chickpeas are a wonderful thing. The little round legumes, when tossed with olive oil and cooked in the oven until their edges dry out and crisp, make a wonderful snack or salad addition (see related recipes below for links to dishes where I've used them).

Turns out you can achieve a similar effect with other types of canned legumes. I got the idea from a recipe by Kay Chun for Warm Escarole-and-Shiitake Salad with Crispy Beans in the latest issue of Food & Wine. For this salad, I drained and rinsed a can of red kidney beans, tossed them with olive oil and seasonings and roasted them until they split open and dried out. They were amazing! I really love their texture and taste. Just like the chickpeas, they would make a great snack or salad topping.

Because canned beans are a little softer than canned chickpeas, they can be roasted at a lower temperature. They're done in about a half hour. If you think about it, give them a stir halfway through to promote even cooking. Check them after half an hour and give them an extra 5 minutes or so in the oven if it seems like some of the beans might still be soft.

This salad is actually inspired by one of my favorite winter soups, Smoky Pinto Bean, Red Wine and Bacon Soup, a recipe from New York Times recipe columnist Melissa Clark. Here, I've taken many of that recipe's ingredients--the bacon, onion and celery, rosemary, the beans, of course, and even the red wine (in the vinaigrette)--and translated them into a salad. If you're getting tired of winter soups, this is great way to put something on the table with similar ingredients but a lighter, fresher profile.

I'm interested in roasting other types of canned beans, possibly with other seasonings. I wonder what roasted black beans tossed with ground cumin and chili powder would be like. Although hominy isn't a bean, this similar treatment for canned hominy, roasted with garlic and chili powder, also sounds tasty. Any other ideas for roasted beans? Please share them in the comments.

Bacon and Roasted Bean Salad

Serves 2

15 oz. can of red kidney beans, drained and rinsed

3 tbsp. extra-virgin olive oil

Salt and freshly ground black pepper, to taste

4 oz. thick-cut hickory-smoked bacon (I recommend Benton's, available online)

3-4 cups of torn green-leaf lettuce leaves

1/3 cup finely diced red onion

2 celery ribs, cut on an angle into 1/8-inch-thick slices

2 tsp. chopped fresh rosemary

1 1/2 tbsp. red wine vinegar

1 tsp. Dijon mustard

1 tsp. honey

1. Heat oven to 350 F. Combine beans with 1 tbsp. olive oil, salt and pepper in a medium bowl and toss to coat. Spread beans in an even layer on a baking sheet (lined with aluminum foil if desired for easy clean-up) and roast until the beans have split open and dried out, about 30-35 minutes. Set aside to cool.

2. Cook the bacon in a frying pan over medium heat until browned and crisp. Set aside to cool and drain on a paper-towel-lined plate. Chop into bits.

3. Combine lettuce, onion, celery, rosemary and bacon bits in a large bowl. Whisk together the vinegar, mustard and honey, then whisk in the remaining 2 tbsp. of olive oil. Pour over the salad and toss to combine. Divide the salad onto two plates and serve topped with a generous handful of the roasted beans (serve any remaining beans on the side--they make a great snack).

Related

Smoky Pinto Bean, Red Wine and Bacon Soup

Parsnip-Carrot Soup with Tahini and Roasted Chickpeas

Crispy Kale and Roasted Chickpea Salad

Snap Pea and Bacon Salad with Ricotta and Roasted Chickpeas

Reconstructed Hummus Salad

Roasted Chickpea "Potato" Salad

Lucky Peach 101 Easy Asian Recipes

"...the magazine equivalent of throwing an M-80 into a bowl of ramen and taking a crime-scene photo of the results." That's how--writing in the second issue--editor Peter Meehan described the first issue of Lucky Peach, the irreverent food quarterly launched in 2011 by Meehan and Momofuku chef David Chang.

Each issue revolves around a theme, such as the apocalypse (#6), gender (#8), and obsessions (#14). The magazine's recipes range from the exotic to the simple, including cultural mash-ups like a recipe from issue #1 for Instant Ramen Cacio e Pepe. They once created an issue-within-an-issue (for #9) called "Mad/Guts" about a René Redzepi food conference and stuffed the small-size book inside an insert with a photo of a woman's belly--so extracting the book was like conducting a c-section.

And they haven't shied away from complicated recipes, like the holiday issue's (#13) 11-page spread on constructing an elaborate Tuscan-style Christmas gingerbread house, complete with blueprints. Or the Roast Chicken, 2034, a.k.a. "The Frankenbird" (#6),  a chicken that had its skin carefully removed, its meat replaced with pork glued in place with meat glue, the skin carefully reattached, and the whole thing roasted.

So when Peter Meehan and the editors of Lucky Peach put out the cookbook Lucky Peach 101 Easy Asian Recipes, I wondered how "easy" the recipes would really be. After all, a chef like Chang probably has a different idea of what's "easy" than a home cook like me.

Chineasy Cucumber Salad

Thankfully, the recipes in the book really are pretty easy with one important caveat: the ingredients. This isn't the kind of Asian cookbook that instructs you to make Pad Thai with ketchup; recipes call for authentic ingredients, the kind you can maybe find in the Asian foods aisle, although more likely you'll need to visit an Asian market. Recognizing this, the cookbook opens with a helpful section explaining the ingredients called for in the recipes. Substitutions are sometimes provided in this section. Take Shaoxing wine, for example. The book acknowledges that many cooks substitute sherry for this ingredient, which is similar in some respects. But they also note that shelling out for the authentic stuff will make the dish taste better, however, they also acknowledge that the cheap Shaoxing wine you can find in the Asian aisle, which has salt added to make it non-potable, will also work fine.

The book's recipes are divided into 12 categories, with a dozen or so recipes for most categories save for dessert, which features only two--well, really only one, since the first recipe is sliced oranges. The other is Egg Custard Tarts, a very simple recipe that uses puff-pastry cut-outs baked in a muffin tin to form molds for a simple vanilla-egg custard. It doesn't strike me as particularly Asian, but it does sound good and quite simple if you use store-bought frozen puff pastry. The book acknowledges that the default Asian dessert is cut fruit (hence the oranges recipe).

Elsewhere, the recipes are clearly Asian and run the pan-Asian gamut of Chinese, Japanese, Korean and other cuisines. Many of these you'll probably recognize, like Beef Satay, grilled skewers of flank steak marinated in a mixture of coconut milk, garlic, ginger and spices and served with a simple peanut sauce made with creamy peanut butter, soy sauce, garlic and water. I made a sampling of the recipes from the book and was pleased with all of them.

Jap Chae with added chicken

I started with Jap Chae, one of my favorite dishes to order in Korean restaurants. It's a noodle and vegetable dish made with sweet potato noodles, which are a translucent gray color when dry and even first cooked but, but once tossed with a a brown sauce, they pick up that color, turning a beautiful golden brown. The book notes that the dish is often a side, although I added chicken to mine and served it as a main. The hardest thing about this recipe was finding the noodles, which weren't to be found in the Asian aisles at Giant or Whole Foods but which I did acquire from an Asian market in Chinatown. This recipe was easy to follow and the resulting dish was tasty and exactly what I expected.

Next, I went for a soup-and-salad combo of the "Chineasy" Cucumber Salad and the Hot and Sour Soup. The salad is super easy--it's just cut up cucumbers with peanuts, cilantro and dressing, but again assembling the dressing could prove the most difficult task, as it calls for Chinkiang vinegar (also known as "black" vinegar) and Sichuan chili oil. Lacking the latter ingredient, I sprinkled my salad with a pinch of gochugaru, which is Korean chili pepper flakes. This gives the salad just a bit of kick. It's a wonderfully simple and refreshing side to something spicier.

For the soup, I was so excited the book had a recipe for Hot & Sour Soup, the Chinese staple that is one of my favorite soups and among the first Chinese dishes I learned to love as a child. I remember, as a teenager, making a version of Hot & Sour Soup from a packet that was absolutely terrible (I actually made it multiple times, despite the fact that it didn't taste anything like the soup from a Chinese restaurant).

Hot and Sour Soup

Thankfully, the Lucky Peach version is really good, a faithful rendition of the soup that's hot (although not too much) and flavorful. A couple weeks after making this, I ordered hot and sour soup from a Chinese restaurant. It was hot--far hotter than this--but had an unpleasantly thick texture, likely thickened with cornstarch. The Lucky Peach recipe doesn't thicken the broth, and it doesn't need it. In making this, I made a substitution regarding the pork. The recipe calls for 8 oz. of pork shoulder cut into matchsticks. For simplicity, I substituted ground pork. I also ended up substituting  an additional 8 oz. of ground pork for the tofu, since Giant was out of tofu the day I made this. Flavorful-wise, the soup was still tasty, although I definitely would recommend making the soup with a mixture of pork and tofu, as I like the combination of textures. Lastly, there's a mistake in this recipe: dried wood ear mushrooms are soaked in step 1, but then never reappear. They should be added after returning the soup to a simmer in step 3 (this was corrected in the online version). Here again, I made a substitution, as I couldn't find dried wood ear mushrooms, so I used fresh shiitakes. Still delicious.

Other soups in the book include miso (located in the short "breakfast" section), chicken noodle (similar to the chicken soup that ran in Lucky Peach issue #1), beef noodle soup (a recipe that looks like a simpler version of the delicious soup at Momofuku CCDC), a miso version of clam chowder, a slow-cooker version of pho and, of course, ramen.

Kung Pao Chicken

The last thing I made from the book was Kung Pao Chicken, an adaptation of the Kung Pao Shrimp that appears in the book (substituting cubed raw chicken for shrimp is an easy swap). Like Hot and Sour Soup, this is another of my long-time favorite Chinese recipes, one that I have a good go-to recipe for. When I make it, I use red chili pepper flakes, whereas this recipe calls for 10 small dried red chilies. The challenge with this instruction is which chili pepper to use. I used chiles de árbol, which I found at Whole Foods. They gave the dish a mild spiciness (unless you eat one--then wow, be careful, as they are hot). The recipe states that they intentionally dialed back the heat, but it would be easy to ramp back up. If you like the look of a few whole chilies, you could always use both the 10 (or more) dried chilies plus a generous pinch of chili flakes. I liked the heavy use of vegetables in this recipe, which includes red and green bell peppers and celery, in addition to the usual scallions.

There are lots of other dishes I want to try. Thumbing through the book while writing this article, the Miso-Glazed Explant caught my eye. Again, this is super-simple: cut Japanese eggplant in half, brush with oil, roast and glaze with red miso and mirin. Sounds delicious, Asian and easy, just as promised.

Jap Chae
Adapted from a recipe in Lucky Peach 101 Easy Asian Recipes by Peter Meehan and the editors of Lucky Peach; also available online

Note: The original recipe does not include chicken, which I added. Other substitutions I made are noted below.

10 oz. sweet potato noodles
2 tbsp. vegetable oil (the original recipe called for grapeseed oil), plus more as needed
1 lb. boneless-skinless chicken breast cutlets, cut into 1/2-inch cubes (this was not included in the original recipe)
1 large or 2 small yellow onions (about 3 cups), thinly sliced (the original recipe called for red onion)
2 red bell peppers, thinly sliced
Salt and freshly ground black pepper, to taste
1 large carrot, peeled and cut julienne
8 oz. shiitake mushrooms, stems removed and caps thinly sliced
4-5 scallions, cut into 1-inch pieces
4-5 garlic cloves, minced (about 2 tbsp.)
1/2 cup mirin
1/2 cup low-sodium tamari (the original recipe calls for standard soy sauce)
2 tsp. sugar
1 1/2 tsp. dark sesame oil
3 tbsp. toasted sesame seeds

1. Cook the noodles in boiling water according to package directions. While they cook, prepare a large bowl of ice water. When the noodles are done, drain them, then transfer to the ice water to cool. Once cooled, set aside in a large bowl until ready to use.

2. Heat oil in a large skillet over medium heat. Add the chicken and sauté until cooked through, about 8 minutes, stirring occasionally. Remove chicken from pan. Add additional oil to the pan if needed. When the oil is hot, add the onion and bell peppers and sauté until the vegetables have softened, about 5-6 minutes. Season to taste with salt and pepper, then add the carrot, mushrooms, scallions and garlic and cook, stirring occasionally, until the vegetables are lightly browned, about 10 minutes.

3. Add the mirin to the pan, and stir to combine and deglaze the pan, scraping off any browned bits on the bottom of the pan with a spatula or wooden spoon.

4. Add the cooked chicken and vegetable mixture to the bowl with the noodles. Add the soy sauce, sugar, sesame oil and sesame seeds and toss to combine.

Hot and Sour Soup
Adapted from the recipe in Lucky Peach 101 Easy Asian Recipes by Peter Meehan and the editors of Lucky Peach; also available online

1/2 cup wood ear mushrooms (note: wood ear mushrooms are generally sold dried; I couldn't find them, so instead, I used 8 oz. fresh shiitake mushrooms, stems removed and caps thinly sliced)
2 tbsp. vegetable oil
3 garlic cloves, chopped
1 tbsp. chopped fresh ginger (about 1 1/2 inches of peeled ginger root)
4-5 scallions, chopped (about 1/2 cup)
8 oz. ground pork (the original recipe called for  pork shoulder, cut into fat matchsticks)
4 cups low-sodium chicken broth (the original recipe didn't specify low-sodium)
8 oz  soft tofu, cut into 1/2-inch cubes (as my grocery store was out of tofu, I substituted an additional 8 oz. of ground pork, but I really recommend making the recipe with tofu, as it adds texture)
1 tsp.  sugar
1/2 cup rice vinegar
3 tbsp. soy sauce
1 tsp. freshly ground  black pepper
1 tsp. dark  sesame oil
Sriracha (1 tbsp. or more to taste)
2  large eggs, lightly beaten (optional)
Fried Chinese noodles (optional, not in the original recipe)

1. If using fresh shiitake mushrooms, heat 1 tbsp. of oil in a large sauté pan over medium heat. Add mushrooms and sauté until lightly browned, about 5 minutes, then remove from the pan and aside. If using dried wood ear mushrooms, place them in a bowl and cover with warm water. Soak until plump and pliable, about 30 minutes. Drain and set aside.

2. Heat remaining oil in the pan over medium heat. Add the garlic, ginger, scallions, and sauté, stirring occasionally, until the meat is cooked through, about 5 minutes. Add the broth and increase heat to medium-high to bring to a simmer, then reduce heat to medium-low and continue simmering.

3. Stir in the tofu (if using), sugar, vinegar, soy sauce, pepper, sesame oil and sriracha. Return the mixture to a simmer. Adjust to taste with additional salt, srirarcha and/or vinegar, and stir in the mushrooms.

4. Slowing add the beaten eggs to the soup while gently stirring, which will set the egg into strands. Serve immediately. I like to add a side of crunchy fried Chinese noodles.

Lunching with Snowzilla: Making Due with What's on Hand

If you're like me and millions of other East Coast dwellers this weekend, you're snowed in. Restaurants, if you can walk to them, are probably closed. Markets are closed and completely wiped out of food anyway. In short, you gotta make do with what's in the fridge.

In the days leading up to this weekend's big storm, we stocked up as best we could, but I also view this as an opportunity to clean out and use up a few things that might have otherwise gone to waste.

Take today's lunch. Feeling like something other than a peanut butter & jelly sandwich, I looked through the fridge to see what odds and ends might yield a decent lunch. I found half a cucumber from a salad I made earlier in the week, some celery and scallions left over from kung pao chicken, half a block of feta cheese from last week's salad, my husband's mostly empty tub of hummus and a almost-empty jar of sundried tomatoes.

Together with a few new items--a fresh loaf of bread, a tub of arugula and a few other condiments and seasonings--I turned this motley crew of scraps into a delicious vegetarian lunch, a cucumber, hummus and feta sandwich and an arugula, celery and peanut salad, both of which were quite tasty.

Cucumber, Hummus and Feta Sandwich
Makes 2 sandwiches

4 slices whole-grain bread
2-4 tbsp. hummus
2-3 scallions, chopped
1/2 cucumber, thinly sliced
1/4 cup crumbed feta cheese
2 tbsp. sundried tomatoes, cut into small pieces
Freshly ground black pepper, to taste

Toast the bread, then spread two slices with a generous 1 to 2 tbsp. of hummus. Top with scallions, slices of cucumber, crumbled feta, sundried tomatoes and a sprinkle of freshly ground pepper--plus the other toasted slices of bread.

Arugula, Celery and Peanut Salad
Serves 2

2 cups arugula leaves
2-3 celery stalks, sliced at an angle into 1/8-inch thick slices
1/3 cup unsalted roasted peanuts, chopped
2-3 scallions, chopped
1/2 tsp. Aleppo pepper
1 tbsp. rice vinegar
1 tsp. honey
2 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper, to taste

Combine the arugula, celery, peanuts, scallion and Aleppo pepper in a large bowl. Whisk together the other ingredients, pour over the salad and toss to coat with the dressing.

Autumn Freekeh Bowl with Chicken and Brussels Sprouts

The roasted even smoky flavor of freekeh, a Middle-Eastern roasted wheat grain, is a wonderful match for late fall as the weather cools and we spend more time indoors roasting and baking. I call this a "bowl," but it's easily a salad too, especially if you serve it cold.

Autumn Freekeh Bowl with Chicken and Brussels Sprouts

2 oz. fresh baby spinach leaves
1 cup freekeh, rinsed
12 oz. Brussels sprouts, ends trimmed and sprouts halved
4 tbsp. extra-virgin olive oil
Salt, to taste as indicated below
3/4 lb. boneless-skinless chicken breast cutlets
1/2 tsp. finely ground garlic powder
Freshly ground black pepper
1/2 sweet onion, diced
2 tbsp. apple cider vinegar
1 tbsp. maple syrup
1/4 cup coarsely chopped pecans
1/4 cup dried cranberries

1. Place spinach leaves in a large bowl.

2. Cook freekeh according to package directions. Add to the bowl with the spinach while still warm.

3. Preheat oven to 425 F. Combine Brussels sprouts, 1 tbsp. olive oil and a pinch of salt in a large bowl and stir to combine. Spread sprouts in a single layer on a rimmed baking sheet (I recommend lining it with foil). Turn over any sprouts so that the cut-side is down. Roast until the bottoms and edges are browned, about 20 minutes. Add to the bowl with the spinach and freekeh while still warm.

4. Heat 3 tbsp. olive oil in a large deep-sided skillet over medium heat until quite hot. Pat the chicken dry with paper towels and add to the pan. Season with garlic powder and salt and pepper, to taste. Cook until browned, then turn over and continue cooking until the other side is browned, about 10 minutes total. Transfer chicken to a cutting board, allow to cool slightly, then slice into bite-sized pieces. Add the onion to the pan and sauté in the remaining olive oil and chicken drippings until soft and lightly browned, about 7-8 minutes. Add the onion to the large bowl.

5. Whisk together the apple cider vinegar and maple syrup in a small bowl, then pour it over the ingredients in the large bowl. Add the pecans and dried cranberries and stir all the ingredients together to combine (the heat from the warm ingredients should have partially wilted the spinach by this point). Serve either warm or cold in shallow bowls.

Quinoa Salad with Chicken and Vegetables

Do you find it a struggle to eat healthy? It can be difficult, especially if you do a lot of traveling. Fresh fruit and vegetables can seem rather scarce when you're on the road. When you get back home, it's a good time to dig into something delicious but also more virtuous.

Grain salads are perfect for this. This quinoa salad was inspired by a recent lunch at Spring Street Natural, a cafe in Soho where Chris and I like to go for lunch after a morning of shopping and gallery hopping.

This recipe is quite versatile. Consider it more like a suggestion. The combination of the cashews, avocado and quick-pickled onion are what make it special, but you could use other pickles, other nuts, other vegetables, etc.

Quinoa Salad with Chicken and Vegetables
Inspired by the Organic Rainbow Quinoa Salad at Spring Street Natural, with quick onion technique from The Kitchn

Makes 3 dinner portions

Pickled onion:
2 cups water
1/2 red onion, cut into thin slivers
1/2 cup apple cider vinegar
2 tsp. sugar
1/4 tsp salt

Quinoa:
3/4 cup rainbow quinoa (may use other colors of quinoa), rinsed under cold water
1 cup water

Chicken:
2 tbsp. extra virgin olive oil
3/4 lb. chicken breast cutlets
Salt and freshly ground black pepper, to taste

Other salad ingredients:
2 cups baby arugula leaves
1/2 cucumber, partially peeled, seeded and chopped (see note) into 1/2 inch cubes
1 avocado, peeled, seeded and chopped into 1/2 inch pieces
1/3 cup roasted unsalted cashews
1/4 cup roasted unsalted pepitas (pumpkin seeds)
1/4 cup fresh mint leaves, cut into thin ribbons
2 tsp. aleppo pepper flakes
1/4 cup small feta cheese cubes

Dressing:
1 tbsp. fresh lime juice
2 tsp. honey
Pinch of salt
1/4 cup extra virgin olive oil


Note: To partially peel cucumber, use a vegetable peeler to cut parallel stripes along the side of the cucumber.

1. Bring 2 cups of water to boil. Place onions in a mesh sieve and slowly pour the boiling water over the onions. Add the onions to a jar or other small container. Combine the vinegar, sugar and salt until the latter two ingredients are dissolved and then add to the container with the onions. Allow the onions to pickle for at least 30 minutes (you can set them out on the counter for this time, but if you're going to let them pickle longer, I suggest putting them in the refrigerator).

2. Heat a medium saucepan over medium-high heat. Add the quinoa (it's okay if it's still damp from rinsing) and toast, stirring occasionally, until the quinoa makes a frequently popping sound, about 5 to 7 minutes. Add the water and bring to a simmer. Cover the pot, reduce heat to low and simmer for about 18 to 20 minutes until the quinoa is tender. Remove from heat and keep covered for about 5 minutes. Remove lid, stir and allow to cool a bit.

3. Heat 2 tbsp. olive oil in a medium pan over medium heat. Pat the chicken breast cutlets dry and add to the pan. Season with salt and pepper and cook until cooked through and lightly browned, about 10 minutes, turning halfway. Set aside on a cutting board to cool a bit, then cut the chicken into cubes.

4. In a large salad bowl, combine arugula, cucumber, avocado, cashews, pepitas, mint, aleppo pepper and feta cheese. Drain the pickled onions and add then the bowl. Add the cooked chicken and quinoa. Whisk together the dressing ingredients and pour over salad. Toss to combine and serve in large shallow bowls.

Summer Kale Chicken Caesar Salad

Today is Labor Day, which is the unofficial "end of summer." But technically, it's still summer for another couple weeks, and summer produce is still in full swing. The farmers market is loaded with tomatoes, sweet corn, leafy greens and other wonderful vegetables and fruits. The bounty will be gone soon, but for now, enjoy it.

Kale salads have been quite the fad in recent years, and there aren't any signs they'll be going away anytime soon. One of the first recipes I made for this site was a wintery Kale Caesar Salad based on a recipe I saw in GQ magazine. I wanted to revisit that dish but with a summery spin, given that kale is available year-round.

Toasted hazelnuts provided crunch in the winter salad, but here I've gone the more traditional route with croutons, although they are oven-toasted from fresh bread, so they aren't as dry. For the cheese, I substituted fresh mozzarella balls for the usual parmigiano-reggiano and added sungold tomatoes. The garlic-lemon anchovy dressing imparts savory notes while still giving the salad a zesty brightness.

Summer Kale Chicken Caesar Salad

2 tbsp. plus 1/4 cup extra virgin olive oil
3/4 lb. boneless skinless chicken breast cutlets
1/2 tsp. aleppo pepper flakes
Salt, to taste
2 cups good-quality bread cubes (I use a sourdough-like bread called Palladin from my local bakery)
Extra virgin olive oil spray (or 2 tbsp. olive oil)
1/4 tsp. garlic powder
Freshly ground black pepper, to taste
1 bunch of kale
1 cup sungold cherry tomatoes, halved
1 cup bite-size fresh mozzarella balls
1 tbsp. capers
2 tbsp. fresh basil leaves, torn or cut into pieces
2 anchovy fillets, rinsed and dried
2 garlic cloves
1 tbsp. white wine vinegar
1 tbsp. fresh lemon juice

1. Heat 2 tbsp. olive oil in a medium frying pan over medium heat. Add chicken, season with aleppo pepper and salt and cook until the chicken is cooked through and lightly browned, about 10 minutes, turning halfway. Set cooked chicken aside to cool a bit, then chop into 3/4-inch pieces.

2. Adjust an oven rack about 9 inches from the broiler and preheat the broiler. Place the bread cubes in a large bowl and spray with olive oil, tossing the bread to evenly coat the cubes (alternatively drizzle with about 2 tbsp. of olive oil). Season bread cubes with garlic powder, salt and pepper. Arrange the bread cubes on a baking sheet (line with foil for easy clean up) and broil until the tops of the bread cubes are toasted, about 2 minutes. Turn over the cubes and broil for another 45 seconds to 1 minute until the cubes are toasted on other side.

3. Cut the stems from the kale and discard. Using your hands, squeeze and rub the kale leaves together until they have softened. Cut the kale into strips about 1/2-inch wide and add to a large bowl. Add the tomatoes, fresh mozzarella, capers and basil to the bowl.

4. Combine the anchovies, garlic and a small pinch of salt in a small bowl (I use a Pyrex 1-cup measuring cup) using a blunt instrument (like a cocktail muddler), mash the anchovies and garlic into a paste. Add freshly ground pepper, vinegar and lemon juice and stir to combine, then add 1/4 cup olive oil and whisk until emulsified. Pour over the salad and toss to combine. Stir in the cooked chicken and croutons. Serve the salad on large plates.

Related

Kale Caesar Salad

Manhattan "Chowder" Salad

As a kid, I loved clam chowder, and it's still one of my favorites. It's a wonderfully creamy soup flavored with the briny clams, butter and (in the best versions) a little smoky bacon. But I'll never forget the time I ordered Manhattan clam chowder, not knowing it was something different altogether.

"What is this?" I'm sure I asked my mom.

What I think of as clam chowder is the New England variety, which is also popular on the West Coast: a creamy broth with onion and other vegetables, potato, clams and (if you make it right) bacon. Did I mention it's supposed to have bacon in it? My mom's version was so bacon-y, we called it her "bacon chowder."

And Manhattan clam chowder is not these things. It has a thinner, tomato-based broth instead of a thick, creamy base. Frankly, it's just not as good, despite the fact that it's composed of so many things I love: onions, celery, potatoes and tomatoes (plus clams, which I don't "love," but are good when used right).

With this in mind, I decided to take the parts I like about Manhattan clam chowder and re-fashion them as a salad. I kept the onion and celery, but included them raw. I fried the potatoes into cubes, which makes them a bit like croutons. Instead of tomato broth, I used raw beefsteak tomatoes. And I replaced the clams with salmon, which is much more flavorful for a salad. A garlicky white-wine vinaigrette pulls the whole thing together.

Manhattan "Chowder" Salad

1 large russet potato, peeled and cut into 1/2-inch cubes
6-7 tbsp. extra-virgin olive oil, divided
Salt, to taste
Freshly ground black pepper, to taste
12 oz. salmon fillet
2 beefsteak tomatoes, cut into bite-size pieces (may use other tomatoes, you want about 2 cups)
2 celery stalks, cut into 1/8-thick pieces on a sharp angle
1 large carrot, peeled and cut into strips with a julienne peeler or shredded
1/2 small red onion, cut into thin slivers
1 tbsp. fresh thyme leaves
1 tbsp. chopped fresh parsley
1/2 tsp. aleppo pepper flakes
1 garlic clove, very finely minced or pounded into a paste
1 1/2 tbsp. white wine vinegar

1. Fill a medium with 1 1/2 inches of water and bring to a boil. Add the potato cubes and cook until just tender, about 2 minutes. Immediately drain the potatoes and set aside in the colander for 5 minutes.

2. Heat 2 to 3 tbsp. of olive oil in a large skillet (use enough oil to coat the bottom of the skillet) over medium-high heat. Add the potatoes, season with salt and pepper, and allow to cook undisturbed for 5 minutes, then stir the potatoes occasionally until they are browned and crisp on all sides, about 10-12 minutes total. Remove with a slotted spoon and set aside on a paper-towel-lined plate.

3. Preheat oven broiler. Brush a foil-lined baking sheet with olive oil. Place the salmon fillet skin-side down on the baking sheet and brush the salmon with olive oil. Sprinkle with salt (if you have it, smoked sea salt is great here) and pepper and broil about 5 inches from the broiler for about 5 minutes. Turn the fish over and broil about another 5 minutes until the salmon is cooked through. Remove and discard the skin and any gray layer. Transfer the salmon to a cutting board and flake with a fork into bite-size pieces.

4. In a large bowl, combine the tomatoes, celery, onion, thyme, parsley, aleppo pepper flakes and salmon. In a small bowl, whisk together the garlic, vinegar and 3 tbsp. of olive oil. Pour the dressing over the salad and toss to coat evenly. Divide the salad into shallow bowls and top each with a handful of fried potato cubes.

Asian Slaw with Ground Cherries and Chicken

 Pretty much any American child knows that cherries grow on trees. After all, besides after 1) being the first U.S. president, 2) leading the American army in the Revolutionary War and 3) appearing on the $1 bill, Washington's fourth most famous act was chopping down that cherry tree (or rather 'fessing up about it). Thus, we all knew from a very early age that cherries grow on trees, before we knew that berries grow on vines or that potatoes grow on the ground (and sometimes in 2nd grade classroom water glasses).

Ground cherries, most still in their husks.

Along come ground cherries to throw a big ol' monkey wrench in our early education. Cherries? Growing on the ground?! What madness is this?!

Physalis is the genus name for a group of flowering plants, some of which bear edible fruit. Many of the fruit are referred to as ground cherries, and they are also related to the larger tomatillo, which shares the same papery skin. Ground cherries are smaller, resembling golden cherry tomatoes. They don't taste like tomatoes, however. They have a sweet flavor and tart tanginess reminiscent of pineapple.

Ground cherries with husks removed.

Because pineapple pairs nicely with Asian flavors such as soy and ginger, I thought these little beauties I picked up at the New Morning Farm farmers market recently would be good in an Asian-inspired slaw. They were delightful actually. If you see some at your market, I hope you pick them up, and please let me know how you use them.


Asian Slaw with Ground Cherries and Chicken

Makes 3 dinner portions

2 tbsp. olive oil

2/3 lb. chicken breast cutlets

1/4 tsp. garlic powder

Salt, to taste

Pinch of red chili pepper flakes

Half a head of green cabbage, shredded

1 yellow or orange carrot, peeled and cut into fine strips with a julienne peeler or coarsely shredded with a grater

1/4 yellow onion, thinly sliced

2 tbsp. fresh cilantro leaves (stems removed and discarded)

1/2 cup ground cherries, skins removed

1/2 cup peanuts, coarsely chopped

1 tbsp. black sesame seeds

Dressing:

1 to 2 inches of fresh ginger, peeled and finely grated (should yield about 2 tsp.)

2 tbsp. olive oil

2 tsp. toasted sesame oil

2 tbsp. fresh lime juice

2 tsp. soy sauce

1. Heat 2 tbsp. olive oil in a medium frying pan over medium heat. Add the chicken breasts and sprinkle with garlic powder, salt and red pepper flakes. Pan fry until cooked through, about 10 minutes, turning the chicken breasts over after about 5 minutes. Set aside to cool, then chop into 1/2-inch cubes.

2. In a large bowl, combine the cabbage, carrot, onion, cilantro, ground cherries, peanuts, sesame seeds and cooked chicken. 

3. Whisk together the dressing ingredients and pour over the slaw. Toss to coat. Serve in large bowls.

Loaded Quinoa Bowl

If you live in Washington, D.C., I hope you've gotten to try Beefsteak, José Andrés' vegetable-focused fast-casual restaurant located on the George Washington University campus. Shortly after I visited it a few months ago, I was inspired to make a sugar snap pea salad. More recently, after seeing Andrés quinoa bowl recipe in Food & Wine magazine, I was inspired again to revisit the Beefsteak approach.

What I like about the Vegetable Quinoa Bowls with Garlic Yogurt recipe is the combination of lightly cooked and raw ingredients tossed together with a grain (or seed, in this case, since the base is quinoa). I used a similar combination of ingredients but added a few of my own and left out the lettuce and garlic yogurt--my bowl had enough going on with the honey-lemon dressing.

I also used a combination of white and red quinoa--mostly because I had just a little bit of red left in a bag I wanted to use up--but I like the resulting color contrast. Feel free to use just one color.

Loaded Quinoa Bowl
Inspired by Vegetable Quinoa Bowls with Garlic Yogurt by José Andrés, Food & Wine

Kale chips:
12 kale leaves, thin part removed from stem (stems discarded) and torn into 2-inch pieces
1 tbsp. extra-virgin olive oil
Seasoned salt and fresh-ground black pepper, to taste

Quinoa:
3/4 cups white or red (or a mix) quinoa, rinsed (it's okay if it's still a little damp from rinsing; it will dry out quickly in the hot pan)
1 cup water

Cooked ingredients:
1/2 lb. green beans, ends trimmed and cut into bite-size pieces
1 tbsp. extra-virgin olive oil
1 medium yellow onion
2 garlic cloves, minced
2-3 zucchini, cut into 1/8- to 1/4-inch slices

Raw ingredients:
1 beefsteak tomato, cut into 1/4-inch thick pieces
1 cucumber, partially peeled, seeded and sliced into 1/4-inch thick pieces
1 avocado, peeled, seed removed and sliced into 1/4-inch thick pieces
2 tbsp. unsalted toasted pumpkin seeds

Dressing:
3 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
2 tsp. honey (substitute agave nectar to make the recipe vegan)
Salt and freshly ground black pepper, to taste

1. Roast the kale chips: Preheat oven to 250 F. Spread kale leaves evenly across two baking sheets. Toss or spray with olive oil. Season with seasoned salt and pepper. Bake until dried and wilted, about 30 minutes. Set aside to cool.

2. Cook the quinoa: Heat a medium saucepan over medium-high heat. Add the quinoa and toast, stirring frequently, until the quinoa is fragrant and makes a popping sound almost continuously, about 5 to 7 minutes. Add the water and bring to a simmer. Cover, reduce heat to low, and simmer until the seeds are just tender and the liquid is absorbed, about 18 to 20 minutes. Remove from heat and allow pan to sit covered for 5 to 10 minutes.

3. Cooked ingredients: Bring a medium saucepan half-filled with water to boil. Add the green beans and cook until tender, about 3-5 minutes. Drain, rinse with cold water to cool and set aside. Heat olive oil in a large frying pan or sauté pan over medium heat. Add the onion, garlic and zucchini, and sauté until softened and lightly browned, about 8-10 minutes.

4. Combine ingredients: In a large bowl, combine the kale chips, quinoa, green beans, onion, garlic, zucchini, tomato, cucumber, avocado in  large bowl. Whisk together the dressing ingredients and pour over the vegetable-grain mixture. Toss to combine. Serve in large bowls.

Related

No Beef with Beefsteak

Crunchy Sugar Snap Pea Salad

Roasted Chickpea "Potato" Salad

It's almost summertime, the season of picnics, cookouts and family get togethers. In some ways, that season began Memorial Day weekend and is therefore already underway.

This is a variation on a previous recipe that I've made a couple tweaks to, which I think makes it even better. I call it a "potato" salad because it includes ingredients common to the traditional picnic potato salad: sweet onion, red pepper, sweet pickles, fresh herbs and a tangy-sweet dressing.

First, I roasted the chickpeas, which subtly changes their texture and flavor, making their exterior almost crunchy and their interior softer while softening and warming their flavor. I also eliminated the mayonnaise in favor of an olive-oil-and-vinegar dressing. This also makes the salad vegan--a welcome thing if you have vegans in your group given how "meaty" outdoor cookouts can be. This recipe is also delicious enough to please the nonvegans.

Roasted Chickpea "Potato" Salad

2 28-oz. cans chickpeas, drained and rinsed
1/2 cup extra virgin olive oil, divided
Seasoned salt, to taste
2 tsp. smoked paprika
2 tsp. ground cumin
1/2 sweet onion, minced
1 red bell pepper, cored and minced
2/3 cup minced sweet pickles
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
2 tbsp. wine wine vinegar
2 tbsp. Dijon mustard
2 tbsp. agave nectar
Hickory smoked sea salt, to taste
Freshly ground black pepper, to taste

1. Preheat oven to 425 F. Line two baking sheets with aluminum foil.

2. Combine chickpeas, 1/4 cup olive oil, seasoned salt, smoked paprika and cumin in a large bowl. Stir to coat the chickpeas evenly. Divide the chickpeas among the two baking sheets and spread in an even layer. Bake chickpeas until golden brown, about 35-40 minutes, stirring at the halfway point. Set aside to cool.

3. In a large bowl, combine the roasted chickpeas, sweet onion, bell pepper, sweet pickles, parsley and dill. In a small bowl, whisk together vinegar, mustard, agave nectar, smoked sea salt and black pepper, then whisk in the remaining 1/4 cup of olive oil. Pour dressing over salad and toss to combine. Serve immediately or refrigerate until ready to serve.

Snap Pea and Bacon Salad with Ricotta and Roasted Chickpeas

This colorful spring salad is all about contrast, both in flavor and texture. It mingles smoky chewy bacon with crisp raw sugar snap peas, earthy roasted chickpeas and creamy fresh ricotta. A drizzle of reduced balsamic vinegar adds a touch of sweetness.

Snap Pea and Bacon Salad with Ricotta and Roasted Chickpeas

Makes 2 salads

15 oz. can of chickpeas, drained and rinsed
1 tbsp. plus 2 tbsp. extra-virgin olive oil
Seasoned salt, to taste (about 1/4 to 1/2 tsp.)
Smoked paprika, to taste (about 1/4 tsp.)
4 oz. thick-cut hickory-smoked bacon, cut into 1/2-inch wide pieces
1/4 cup balsamic vinegar
8 oz. sugar snap peas, cut into halves or thirds
3 radishes, thinly sliced
10-12 spearmint leaves, torn into pieces
Salt and freshly ground black pepper, to taste
4 oz. fresh ricotta cheese (if time permits, use homemade)

1. Preheat oven to 425 F. Combine chickpeas, 1 tbsp. olive oil, seasoned salt and smoked paprika in a medium bowl and toss to combine. Spread chickpeas in an even layer on a baking sheet and roast until browned and a bit crispy, about 15-20 minutes, stirring halfway through. Set aside to cool.

2. Heat a medium frying pan over medium heat. Cook the bacon until cooked through (lightly browned and crisp). Transfer bacon to a paper-towel-lined plate and set aside.

3. Heat a small frying pan over medium heat. Add the balsamic vinegar and cook until reduced by half.

4. In a large bowl, combine sugar snap peas, radishes and mint. Whisk together remaining 2 tbsp. olive oil with salt and pepper and pour over salad ingredients. Toss to combine.

5. Divide the ricotta and spread it on the bottom of two plates. Divide the dressed ingredients and place on top of the ricotta. Top each plate with half of the roasted chickpeas, half the cooked bacon and a drizzle of half the reduced balsamic vinegar.

Grilled Caesar Salad

Caesar salad freshly made with quality ingredients has been making a comeback lately. There's no excuse for the mass-produced style with gloppy dressing and too-much parmesan. Caesar should have a bright, briney dressing, crisp, fresh lettuce and something crunchy, usually croutons.

In this version, the classic salad gets a smoky summer twist by spending time on the grill. I first had a grilled Caesar salad years ago at Casey Jones in La Plata, Md., and I loved it. The lettuce doesn't need much time on the grill--between 1 to 2 minutes is enough to char its edges and impart a little smoke while keeping most of the greens crisp-fresh. I also used the grill to toast the bread for croutons.

Because not everyone is fan of anchovies (their loss, I agree), I made the dressing instead with Worcestershire sauce (which, by the way, contains anchovies). You could just as easily mash a tablespoon or so of chopped anchovies into the dressing.

Grilled Caesar Salad

Italian bread, cut into three 1-inch thick slices
1 garlic clove, cut in half
Olive oil
Seasoned salt, to taste
3 romaine lettuce hearts, cut in half through the stem so the leaves stay connected (do not separate leaves)
Grated parmigiano-reggiano cheese

Dressing:
1 tbsp. lemon juice
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
2 garlic cloves, finely minced
Salt and freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil

1. Rub both sides of each slice of bread with the cut sides of the garlic clove. Brush both sides of each slice with olive oil and sprinkle with seasoned salt. Brush the cut side of each romaine heart with olive oil.

2. Prepare hot coals for direct-heat grilling. Arrange the bread slices and lettuce hearts (cut-side down) on the grill. After 1 minute, flip over the bread and check the lettuce. Remove both when done: the lettuce is done when the edges are charred; the bread should be charred on both sides. Cut the toasts into 1-inch croutons.

3. In a small bowl, whisk together the lemon juice, Worcestershire sauce, mustard, garlic, salt and pepper. Add the olive oil and whisk until emulsified.

4. Arrange two lettuce halves on a plate, cut-side up. Scatter a few croutons over the lettuce, drizzle with about 1 tbsp. of dressing and sprinkle with grated parmesan.

Crunchy Sugar Snap Pea Salad

The approach to this salad was inspired by my recent lunch at Beefsteak. The star ingredient is the sugar snap peas, which I boiled briefly (about 3 minutes) to make them crisp tender, in a similar manner to how Beefsteak cooks its vegetables. I then rinsed the peas in cold water before adding them to a salad of Boston lettuce, along with crunchy toasted almonds, toasted walnuts and pepitas.

Crunchy Sugar Snap Pea Salad

Salt
2 cups sugar snap peas, ends trimmed and strings removed
2 tbsp. sliced almonds
2 tbsp. coarsely chopped walnuts
2 tbsp. roasted pepitas (pumpkin seeds)
2-3 cups Boston (bibb) lettuce, torn into bite-size pieces
1/4 cup dried cranberries
2 oz. chèvre (soft goat cheese)
2 tbsp. chopped fresh chives
1 tbsp. white wine vinegar
2 tsp. honey
2 tsp. Dijon mustard
2 tbsp. extra virgin olive oil
Freshly ground black pepper

1. Bring a medium pot of salted water to boil. Add sugar snap peas and cook until tender-crisp, about 3 minutes. Drain and rinse under cold water until cool.

2. Heat a small frying pan over medium-low heat. Toast almonds and walnuts until lightly browned and fragrant, about 5-8 minutes. Set aside to cool.

3. Combine lettuce, cooked sugar snap peas, toasted nuts, pepitas, cranberries, goat cheese and chives in a large bowl. Whisk together vinegar, honey and mustard, then add the olive oil and whisk until emulsified. Add to the salad and season with freshly ground black pepper toss until well combined and the goat cheese has mixed in with the dressing.