Macaroni Salad with Lemon and Herbs

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We all know that fresh food tastes good and is good for you.  That was never up for debate.  But you might not know why that’s the case.

First and foremost, fresh ingredients offer vitamins and minerals that might get leached out during a preservation process. Fresh fruits and vegetables have a high content of water and offer you natural hydration, which helps with digestion and nutrient absorption. Preserved foods are generally nutritionally inferior, so try to avoid them if possible. This does not apply to canned tomatoes. they are the exception to the rule. They have more lycopene, which is an ingredient that can lower your risk of cancer. By canning the tomatoes, it breaks down the fiber structures, making it easier to absorb into the body.

Be assured your food will taste much better too. Preservatives can make food lose taste over time, but the fresh ingredients will provide a truer flavor– they will taste more brilliant and flavorful than the preserved equivalent.

Fresh produce is best if the produce is in season. If you go to your farmer’s market, (I pray they will open soon) you will likely be saving money than if you purchase your food at a grocery store. The food straight from the farm will be at their best when it comes to flavor, texture, and nutritional value. If you cannot buy fresh, then always choose frozen. It is as close as you will get to the real thing, and when prepared correctly, can retain a lot of the nutritional value as well.

This dish has so many fresh ingredients and so many fresh herbs. It is a light and refreshing salad, packed with flavor. This is a lighter version of the old standby–replacing some of the mayo with buttermilk gives it a creamy, glossier base. The sugar is the sweet and the lemon is the tart in this lovely dish. The celery and pickles provide a delicious crunch. What makes this salad so especially special is the capers and mustard, which gives it a little kick. And don’t forget all the delicate herbs that make this salad perfection– they might be hard to get right now, but it’s worth the hunt.  This is a “must try” new take on an old staple.

This recipe is courtesy of The New York Times and will serve 8 people who will love this for the first cookout of the year.

Ingredients for Macaroni Salad with Lemon and Herbs:

Kosher salt and freshly ground pepper
2/3 cup minced pickle relish
2 large stalks celery, peeled and finely chopped
4 scallions, trimmed and thinly sliced, plus more for garnish
1/2 cup mayonnaise
1/2 cup buttermilk (see Tip)
1/3 cup finely chopped fresh Italian parsley, plus more for garnish
1/4 cup chopped fresh dill, plus small sprigs for garnish
1/4 cup drained jarred capers, chopped, plus 3 tablespoons caper brine
4 teaspoons Dijon mustard
1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)
1 teaspoon sugar
16 ounces elbow macaroni

Bring a large pot of salted water to a boil.

While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.

Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.

Once cooled, toss macaroni with dressing, season to taste with salt and pepper.

 

Serve immediately or refrigerate until chilled.

Top with extra scallions, parsley and dill to garnish just before serving.

Tips: If you want to streamline the ingredient list, you could skip the buttermilk, increase the mayonnaise to 3/4 cup and use 1/4 cup milk.

It’s that simple!

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Roasted Potato Salad with Mustard-Walnut Vinaigrette

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Preparing for the holidays can be fun, but it also can be stressful if you don’t have a plan. Even the most seasoned hosts need one. The planning and organizing, shopping and buying, cleaning and preparing…  it really wears you down. Remind yourself, no matter how crazy the lead up, everyone will appreciate your effort and the finished product. I will offer more detailed tips closer to the holidays, but there are a couple things you can do now to make things easier for you down the line.

Start organizing your things. Have you ever spent hours looking for something you know you own, just don’t know where it is?  I know I have. Put an end to that by getting rid of all the clutter. Go through it and begin by throwing out what you do not use or need. Create a space for the things you want to keep. Buy nice baskets that match your decor, label them, and fill them with useful things. I recently redid my pantry this way, and now I can find what I need when I need it. 

Go through all of your dishes and serving ware and make sure they are in order. Maybe you don’t remember breaking a plate or losing a fork. Count them all and order more if you need to. This goes for glasses and bar items as well. I am sure you made a mental note to replace something or other, but time goes by so quickly, and you may not have actually done it. 

Go through your tablecloths. Make sure you have the right size for each table you are using, as well as matching patterns. Take a look at all your napkins. Do you have enough of the same? You may want to buy them in advance if you know approximately how many people you will be having.

Check your spices. Over time spices will lose their essence and will not flavor your food correctly. As a rule, whole spices will stay fresh for 4 years, ground spices for 2 to 3 years and dried herbs for 1 to 3 years. Basically, if you can’t remember when you purchased it, it is probably time for a new one. 

Doing these few things now can relieve stress, let you focus on your holiday and may even give you more time to relax as the big day comes closer and closer.

This dish is definitely one you can use for a holiday. The potatoes roast up beautifully. The walnuts add a nice crunch, and the basil and scallions give it savory flavor. The dressing is the star of this salad, as it lights up the potatoes with bursts of tart, tangy, and an aromatic flavor. Smashing the potatoes really lets the dressing get into all the little crevices so you get scrumptious flavor in every bite.

This recipe is courtesy of Food 52 and will serve 6 to 8 people who will be grateful for all the work you put in to making your gathering so special. 

Ingredients for Roasted Potato Salad with Mustard-Walnut Vinaigrette:

For the Salad:

4 pounds mixed marble potatoes, or other small potatoes
1 cup walnuts, toasted and roughly chopped
1 bunch basil, leaves torn into bite-sized pieces
1 bunch scallions, white and green parts thinly sliced crosswise

For the Vinaigrette:

2 cloves garlic, peeled
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 tablespoon red wine vinegar
2 tablespoons roasted walnut oil
1/4cup extra-virgin olive oil
1 pinch sea salt and freshly ground black pepper, to taste

Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.

Wash and dry potatoes, then spread evenly between baking sheets.

Drizzle with olive oil and toss to evenly coat potatoes.

Sprinkle with freshly-ground black pepper and sea salt, then roast, shaking the pans occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).

Make the vinaigrette:

Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.

Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar.

Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine.

Taste and adjust seasoning with additional sea salt and pepper.

When potatoes are done, transfer to a large bowl.

Add scallions, and dressing, and toss to coat.

Using the back of a mixing spoon or the end of a wooden spatula, roughly smash some of the potatoes to break the skins.

Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour.

Just before serving, stir in walnuts and basil.

It’s that simple!

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Broccoli-and-Kraut Slaw

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My husband and I are taking our annual summer vacation to the beach. Being at the beach is the one and only place I see him let go of everything and truly relax. I can see the way his mind and body change when he is sitting by the ocean.

The sights and sounds of the Atlantic Ocean have always conjured a sense of tranquility. I love the vast, beautiful sand and the strength of the ocean as the waves crash into the shore. I love the sound of the seagulls calling to each other and the children playing. Watching different generations of families all together makes my heart sing. The exquisite blue ocean, the endless shoreline, the delicate shells, and colorful rocks make me happy. Feeling that light ocean breeze and the warmth of the sun give me peace. 

All of this is not quite by accident, as scientists have proved. Being at the beach really does improve our overall health. The ocean makes us feel calm; the crashing of the waves provides a natural rhythm that puts our minds at ease. Walking barefoot on the sand triggers sensations of “grounding” with the earth that makes us feel happy.  I am no exception.

This recipe is for those who want to match the lightness of the sea air with a beautiful vegetable dish. The sight of the vegetables blending elegantly together will make you feel you need to have some just by looking at it. It is wonderful to look at and tastes even better. The onions and raisins add a savory sweetness, and the sauerkraut brings a nice tangy surprise to every bite. The dressing is very light and compliments it perfectly.

Please remember to add the dressing in small amounts. I only added a quarter to the salad and it was nicely dressed.

This salad is loosely adapted from Cooking Light and will serve 4-6 people who will enjoy it after a long day under the sun.

Ingredients for Broccoli and Kraut Slaw:

1/3 cup plain whole milk yogurt
3 tablespoons rice vinegar
2 tablespoons canola oil
1 1/2 tablespoons honey
1 tablespoon white miso
2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
1 medium head broccoli (about 24 ounces), stems cut off and florets cut in half or thirds
2 cups grated red cabbage
1 cup shaved red onion
1/2 cup thinly sliced scallions
1/3 cup golden raisins
1/3 cup drained refrigerated sauerkraut

Whisk together yogurt, vinegar, oil, honey, miso, garlic, and pepper in a small bowl.

Bring a pot of water filled a quarter of the way to a boil.

Place broccoli in a steamer and place in pot to steam, about 3-4 minutes.

You want broccoli to be a beautiful bright green and firm when it is done.

Pour into an ice bath to stop the cooking process.

Place broccoli, cabbage, red onion, scallions, raisins, and sauerkraut in a large bowl.

Add miso-yogurt dressing in small amounts.

Mix and taste before adding more. 

When salad is just glistening, you have added the right amount.

Let stand 10 minutes before serving.

It’s that simple!

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Tarragon Chicken Salad

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Have you ever been served a soggy salad? So have I.  The sad, unappealing lettuce haunts my nightmares. Even if you put the lettuce through a salad spinner, it does not dry completely. Some of the water stays on the lettuce, and when you prepare a salad with it, you are adding the water as well. You need to make sure all of the ingredients you wash are dried thoroughly so your salad does not come out mushy. People who do not understand this need to be enlightened.

I prefer to “dress” my salads so that they have a thin coat of dressing that makes the salad bright and glistening. If you overdress, the salad will be goopy and wilted. It will have a heavy, thick liquid, that, when combined with the water, will create a dish that is visually unappealing as well as unappetizing. It is important to add the dressing in small amounts, just until the salad is bright and shiny. You can always place some dressing on the side for the guest who prefers more, but please educate them as you do.

For this salad, I halved the amount of mayonnaise and added some mustard to lighten it up. It still has that creamy goodness, just less of a heavy mayo flavor. I also used chicken thigh meat, because it is more moist and just tastes better than white meat. It is perfect on a bed of lettuce, baguette, or in a sandwich.

This salad has become one of my favorites. It is a classic that combines juicy, tender bites of chicken with ingredients that complement it. The mustard and tarragon give it a savory essence. The onions and celery make every bite crunchy, and the apples complete this salad with a little bit of tang. It is super easy to make, and really is chicken salad perfection.

This recipe will serve 4 to 6 people who will adore every bite of this (not overdressed) salad.

 Ingredients for Tarragon Chicken Salad:

3 cups chopped cooked chicken thighs
1/2 cup red onion, thinly sliced
1 1/2 cup Granny Smith apples, diced
1 cup celery, diced
1/2 cup mayonnaise
1/4 cup whole grain mustard
3 tablespoons fresh tarragon, chopped
1 cup toasted pecans, chopped
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Kosher salt
Freshly ground black pepper

Preheat oven to 350 degrees F.

Trim any fat off of chicken thighs.

Line a baking sheet with parchment paper.

Place chicken thighs on baking sheet.

Set timer and bake for 20-25 minutes.

Place chopped pecans on another baking sheet lined with parchment paper (or you could just use a small aluminum pan for easier clean-up).

Set new timer and roast in the same oven as chicken for 5 to 8 minutes. 

Do not forget about the pecans!

When chicken is finished, cut into 1-inch cubes.

Whisk together the mayonnaise, whole grain mustard, lemon zest, and juice in a small bowl.

Set aside.

In a large bowl, mix together the chicken, 1/2 cup pecans, celery, onion, tarragon, and apples.

Slowly begin to add the dressing, small amounts at a time, until salad is lightly coated.

Taste, taste, taste!

Add more dressing as needed, bearing in mind that you do not want to overdress.

Now add salt and pepper to taste.

I recommend at least 1 teaspoon or more of the salt, and 1/2 teaspoon of the pepper, but you are the best judge.

Cover and chill for 2 to 24 hours to allow flavors to combine.

Sprinkle with remaining pecans.

It’s that simple!

 

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Roasted Carrots, Brussels Sprouts and Cranberry Salad

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Spring is in the air! Recently, a friend of mine who moved to the city came to visit me. As I greeted her by the door, she asked: “What smells so good?” I told her she was smelling Spring. She was so surprised. Now that she lives in the city, she doesn’t realize that different seasons come with these subtle changes. When you live in the suburbs, you don’t notice it as much.

When I lived in Florida, I came back north around this time of year for a bridal shower. As I was walking to the celebration, I knew I smelled something wonderful and wondered what it could be. Then it dawned on me; like my friend, I was smelling Spring. When you live in Florida, there are no seasonal changes. At that moment, I realized how much I missed that. Fortunately for me, I got the chance to move back to the northeast and I always look forward to the seasons changing.

Spring is inspiring to me because it is a time of renewal. The trees and flowers are blooming, their colors bursting with the richness of the season. The air is sun-kissed and you can feel the warmth for the first time in so long. The sky becomes the most beautiful shades of blue. The birds come back, caterpillars become butterflies and the children are playing little league once again. Most importantly, there is the promise of summer soon to come!

Yes, bathing suit weather will be upon us before we know it. So, I thought I would start us off with a nice healthy recipe. This is one good, hearty salad. The roasted carrots are rich in flavor and texture. The paprika and cayenne pepper give it a little bit of heat and the red wine vinegar and the cranberries add just enough tang to make your mouth pucker. This salad is packed with flavor and will not leave you feeling hungry. I could not find poppy seeds in the supermarket, so I substituted sunflower seeds. You could add any seed that you enjoy and it will still be amazing.

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This recipe is courtesy of Epicurious and will serve 2-4 people who will be able to taste the changing season.

Ingredients for Roasted Carrot, Brussels Sprouts, and Cranberry Salad

4 medium carrots (about 8 oz.), sliced on a diagonal 1/4″ thick
1/4 tsp. smoked paprika
1/8 tsp. cayenne pepper
2 Tbsp. extra-virgin olive oil, divided
3/4 tsp. kosher salt, divide
2 Tbsp. red wine vinegar
1/4 cup dried cranberries
1 tsp. poppy seeds
6 oz. Brussels sprouts, leaves separated 

Preheat oven to 350°F.

Toss carrots, paprika, cayenne, 1 Tbsp. oil, and 1/2 tsp. salt on a rimmed baking sheet.

Roast until carrots are tender and golden brown, about 20 minutes.

Meanwhile, bring vinegar and 2 Tbsp. water to a boil in a small saucepan over medium heat (or microwave in a medium heatproof bowl).

Remove from heat, add cranberries, and let sit 10 minutes.

Strain cranberries through a fine-mesh sieve into a medium bowl; set cranberries aside.

Pour out all but 1 Tbsp. soaking liquid from bowl and whisk in poppy seeds and remaining 1 Tbsp. oil and 1/4 tsp. salt.

Add Brussels sprout leaves, carrots, and reserved cranberries and toss to combine.

It’s that simple!

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