With this technique for making a quick green salad, I guarantee you and your family will start eating more greens! Using only 5 ingredients and in just 5 minutes, you can whip up a killer green salad any night of the week without relying on bottled dressings. The secret, my friends, is in the bowl. (Hop straight to the Video or Recipe)
A few years ago we had friends over for dinner, and I assembled an ad hoc platter of grilled eggplant topped with a zippy shaved fennel salad, crumbled feta and a spatter of fresh mint. It was simple but unique, outshining the burgers and corn on our plates. I now make this grilled eggplant salad with fennel and feta several times a summer as a welcome departure from—or complement to—the predictable tomato salads and grilled vegetables that dress our table.
I could call this a salad, but it’s so much more. Slices of caramelized pork tenderloin, still warm off the grill, get nestled into a cool and crunchy mix of butter lettuce, sugar snap peas, radishes, herbs and peanuts then drizzled with a rich, rust-hued dressing. The dressing does double duty as the marinade for the meat and is spicy, sweet, salty and ever so addicting. If you’re looking for a dish to wow your people on Memorial Day (or whenever), this is it. (Check out how I make it in the VIDEO below.)
My dear friends, it has been way too long. It’s late, and I’m sitting here with a cup of tea (I’m not going to lie—I just finished a gigantic glass of wine). I feel so glad to be back. I’ve been consumed with a few projects, which I promise to share with you very, very soon (as a hint, one starts with “b” and ends with “k”!!), but in the meantime, did you get the memo that Thanksgiving is next week? How did this fall flash by so fast? My little baby is already almost eleven months old! My oldest is flying through kindergarten! And there are only FIVE MORE MONDAYS UNTIL CHRISTMAS!!!
Corn. Corn. Corn. Corn. It’s August, and that means CORN! As I’ve mentioned in years past, I’m an Illinois native, and corn runs in my blood. I love the stuff, especially since I only have a month or two to gorge on it each year. Corn season began a couple of weeks ago in the Hudson Valley, and we’ve been eating it every weekend slathered with butter and sea salt, straight off the cob. I’ve even trained Ella in the art (read: “chore”) of shucking corn, which she happily (read: “naively”) finds entertaining. While I love steamed and boiled corn, grilled corn is especially appealing right now, since it requires no stovetop action and imparts a fabulous smoky flavor.
How can it be July? Summer always goes by way too fast, but one of the best things about having a garden is that it helps me to savor every stage of this fleeting season. First we had an abundance of arugula, spinach, lettuce, kale and chard. Now the greens have given way to a wild tangle of snow peas, with squash, cucumbers, eggplant, peppers and tomatoes slowly starting to show their pretty little cheeks. The snow peas have been especially generous this year, and Ella likes to stand in the garden in her socks (yes, socks—the girl wears her socks in 80 degree heat) picking and eating the pods. We’ve been eating plenty out-of-hand, but also tossed in salads, pasta and stir-fries. This potato salad is especially fitting for the season, and would be a great accompaniment to a Fourth of July barbeque or picnic.
What is it about spring and cleaning? Last Saturday morning I spontaneously emptied out my pantry, washed down the shelves and reorganized all the food. Meanwhile, James swept out and scrubbed the garage. What’s strange is that we both had fun, and I promise you that these types of activities do not usually fall into the “Sizemore entertainment” category. Maybe it was the warm weather and the open windows, but we had the undeniable urge to de-clutter and freshen. I’ve found that this has extended to food as well. I’ve been craving vegetables and fish, and James has started making himself smoothies in the morning (a serious shocker, if you knew his predilection for pancakes and waffles).
Sometimes it’s the side dish that makes a meal. This adaptation of a classic diner Greek salad is a star in its own right. Pair it with simple salt-and-pepper grilled lamb chops or kabobs (lamb, chicken or shrimp), perhaps with a dollop of minty yogurt alongside, and you’ll have a lovely dinner that takes hardly any time to prepare.