Italian Salad, Dressing, and Pickled Banana Peppers

I am not usually satisfied when I just throw a salad together. I need a recipe, people! This salad and dressing has been my go-to for several years. Of course it tastes best in summer time with ripe ingredients, but it's not too bad in winter either. It tastes best with my homemade pickled banana peppers. I discovered that one of my kids loves these, so this year I am growing two banana pepper plants.

Also, I buy feta cheese from Costco. I divide into fairly small chunks, wrap each chunk in saran wrap, put in a freezer bag, and store in the freezer. That way I can take one chunk out at a time as needed for salad or pizza.

Italian Salad

romaine lettuce, chopped
cherry or grape tomatoes, halved
cucumbers, cubed
green onions, sliced
sunflower seeds or pumpkin seeds, salted (but raw work too)
feta cheese, crumbled
sliced pickled banana peppers (see recipe below)
Italian dressing (see recipe below)

Toss all ingredients together and serve!


Italian Dressing

2 tbsp. grated Parmesan
1/2 c. extra virgin olive oil
1/4 c. red wine vinegar
3/4 tsp. kosher salt
1 clove garlic, minced
1 spoonful honey
freshly cracked black pepper

In a blender, add all ingredients. Blend for 20 seconds.


Pickled Banana Peppers

This recipe makes one pint. Scale up if you have more peppers.

8 banana peppers, sliced into rings with most seeds removed
1 small head garlic, peeled
2 c. water
1/4 c. vinegar
1 Tbsp. kosher salt

In a clean pint jar, add the banana peppers and garlic. In a small saucepan, add water, vinegar, and salt. Bring to simmer and stir to dissolve salt. Pour the hot brine over the peppers in the jar, making sure to cover the peppers. Allow jar to cool, add a lid, and let sit on counter for 2-3 days. Then store in the refrigerator up to several months.

Caesar Salad Dressing and Homemade Croutons

When I have some leftover crusty bread, making croutons is so easy. Good croutons and salad dressing are essential to a Caesar salad, since there are so few ingredients. Caesar salad is such an easy way to get anyone to eat lots of leafy greens.

To assemble Caesar Salad, chop romaine lettuce, add croutons (below), salad dressing (below), and grated Parmesan or Romano cheese. Toss to combine.


Caesar Salad Dressing
from Eating Well
makes enough for one medium to large salad

1/2 small clove garlic
1/8 teaspoon salt
2 tablespoons lemon juice
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon freshly ground pepper
4 teaspoons extra-virgin olive oil
2 tablespoons grated Parmesan or Romano cheese

Place garlic and salt in a medium bowl and mash with the back of a spoon to form a paste. Add lemon juice, mayonnaise, mustard, and pepper; whisk to combine. Slowly drizzle in oil, whisking constantly. Add cheese and whisk to combine.


Homemade Croutons

Make sure the bread has lots of air holes for crunchiest croutons.

small chunk of day-old (or longer) crusty bread, cut into bite-sized cubes
olive oil
salt and pepper
garlic powder

Heat a skillet over medium heat and add a generous amount of olive oil. Add the bread cubes to the skillet, and stir to coat. Add more olive oil, if necessary, to ensure each cube is coated with olive oil. Add a generous sprinkling of salt, some pepper, and garlic powder. Taste for seasoning. Stir frequently until the croutons are light brown and toasted, lowering heat if needed to allow even browning. Remove from heat and allow to cool before using.

Tuna Salad

My mom found this recipe for tuna salad recently. It packs in veggies and is very tasty!

Tuna Salad
adapted from Everyday Maven

2 5-ounce cans solid white albacore tuna (in water), drained very well
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
3 Tbsp. finely chopped red onion
2 scallions, finely chopped
1 small clove garlic, crushed
1/4 c. mayonnaise
1/2 teaspoon kosher salt (or to taste - it depends on if the tuna has salt added or not)
1/4 freshly ground black pepper

Use a food processor to chop the carrots, celery, parsley, red onion, and scallions one at a time. Measure the ingredient after it has been finely chopped. Or just hand chop everything.

Combine all ingredients in a bowl and mix to combine.

Maple Balsamic Vinaigrette

I have avoided buying salad dressings for several years now. The standard dressings are full of junk and don't even taste that good. This dressing goes well on almost anything. I usually leave out the fresh garlic unless I know I'll be using up the dressing within a few days.

On a side note, this summer and fall I've been buying a very tasty, zesty green mix from a local farmer. It tastes amazing with this dressing, and doesn't need anything else. Now that winter has come, I bought the run-of-the-mill romaine hearts from the grocery store to make a salad. I was taken back by the taste - not just a lack of, but actually an unpleasant taste. Can't wait for my local greens to come around again - possibly as soon as March.


Maple Balsamic Vinaigrette

1 Tbsp. maple syrup
1/4 c. balsamic vinegar
1/2 tsp. Dijon mustard
1 tsp. water
1 small garlic clove, minced (optional)
1/2 tsp. dried thyme
1/4 c. olive oil

Stir together all ingredients except olive oil. Slowly drizzle in olive oil while whisking the dressing. Store in the refrigerator for a few weeks, though with fresh garlic, it may not last as long.

Coriander Radish Noodles

I made this dish last spring but never posted it. This year when I saw breakfast radishes again at the farmer's market, I remembered this dish and made it again. When I remember something I've made only once, I know I have to permanently remember it by posting it here.

Coriander Radish Noodles
from Heidi Swanson

12 ounces dried soba noodles
3/4 cup slivered breakfast radishes, reserve tops
3/4 teaspoon fine grain sea salt, or to taste
1 medium shallot, thinly sliced
1/4 cup brown rice wine vinegar
1/8 teaspoon fine grain sea salt
1 small clove garlic
1/2 teaspoon fine grain sea salt
1 tablespoon toasted sesame seeds
1 1/2 teaspoons fresh (or dried) coriander seeds
1/2 cup extra-virgin olive oil
1/2 teaspoon sweet paprika
1/8 teaspoon smoked paprika
poached eggs, one per person

Bring a large pot of water to a boil. Salt the water generously, and cook the soba noodles per package instructions. Drain and rinse under cold water until cool.

In the meantime, place the radishes in a small bowl and toss with 1/8 teaspoon of salt, and set aside. Place the shallots in a separate small bowl with the vinegar and 1/8 teaspoon salt. Set aside as well.

Place the garlic in a mortar and pestle, sprinkle with 1/2 teaspoon of the sea salt, and mash into a paste. Add the sesame and fresh coriander seeds, and pound together. If using dried coriander seeds, toast in a dry skillet until fragrant before using. Work in the olive oil gradually, then the paprikas, and blend until uniform.

To serve, place the soba noodles in large bowl, and arrange the radishes across the top. Trim the stems from the radish tops you reserves, and chiffonade into thin ribbons (~1/2 cup). Add them as well. Add the shallot-vinegar mixture and toss well. Drizzle with the sesame-paprika paste, and garnish with sesame seeds. Taste and season with more salt if needed. Optional, serve topped with soft-poached eggs.

Ottolenghi's Spinach Salad with Dates, Almonds, and Pita

This is one of the most delicious salads I have ever eaten, but please do not skip the sumac. It's a middle eastern spice that's hard to substitute.

Ottolenghi's Spinach Salad with Dates, Almonds, and Pita

1 tablespoon white wine vinegar
1/2 medium red onion, thinly sliced
3 1/2 ounces dates (100 grams or 5-6 dates),preferably Medjool, pitted and quartered lengthwise
Salt
2 tablespoons unsalted butter (30 grams)
2 tablespoons olive oil, divided
2 small pitas (about 3 1/2 ounces, or 100 grams), roughly torn into 1 1/2 -inch pieces
1/2 cup whole unsalted almonds (75 grams), coarsely chopped
2 teaspoons sumac
1/2 teaspoon chile flakes
5 to 6 ounces baby spinach leaves (150 grams)
2 tablespoons freshly squeezed lemon juice


Put vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain any residual vinegar and discard.

Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt. Set aside to cool.

When ready to serve, toss spinach leaves with pita mix in a large mixing bowl. Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

Big Yummy Bowl

This salad is absolutely delicious. My toddler loved it too - she cleaned her plate in record time. This photo is after her second plateful. Doesn't she look happy? The original recipe was called Big Vegan Bowl, but the fact that it is vegan is irrelevant. It's a big YUMMY bowl!

Big Yummy Bowl
from Oh She Glows

1 large sweet potato, chopped into 3/4-inch cubes
1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)
olive oil
salt
spices: garlic powder, chili powder, cumin, cayenne
1 cup uncooked quinoa
1 large carrot, peeled and julienned
purple cabbage or vegetable of choice, shredded
couple handfuls of greens for the base (optional)
lots of hummus
sliced avocado
hulled hemp seeds (optional)

Preheat oven to 400F and line two large baking sheets with parchment paper.
Spread out the chopped sweet potato on one sheet. Drizzle with 1/2 tablespoon of oil or so and toss the potatoes until coated. Sprinkle with fine grain sea salt.

For the roasted chickpeas: Drain and rinse the chickpeas and then place on a large tea towel and pat until completely dry. Discard any skins that fall off. Transfer the chickpeas to the baking sheet and drizzle with 1/2 teaspoon oil. Rub them around with your hands until lightly coated. Generously sprinkle with fine grain sea salt and your favorite spices, like garlic powder, chili powder, cumin, cayenne, and salt. Toss gently to combine.

Place both the sweet potato and chickpeas into the preheated oven. Roast for 15 minutes at 400F and then remove both. Flip the sweet potatoes and gently roll around the chickpeas. Place back in the oven for another 15 minutes or so, watching closely during the last 5 minutes. When the chickpeas are golden and the sweet potatoes are lightly browned on the bottom and fork tender, they are ready to come out.

Meanwhile, cook the quinoa while the roasting is going on. In a fine mesh sieve, rinse the quinoa and then place in a medium pot. Add in 1.5 cups of water and stir. Bring the mixture to a low boil and then reduce the heat to low/medium and cover with lid. Simmer, covered, for about 14-17 minutes (you can check after 13 minutes), until all of the water is absorbed and the quinoa is fluffy. Remove from heat and leave the lid on to steam for another 5-10 minutes or longer if needed. Fluff with fork.

Assemble the bowl: Add a couple handfuls of greens into a large shallow bowl. When the roasted veggies and chickpeas are done, allow the chickpeas to cool for 5 minutes and then add them on the salad followed by the sliced avocado, hummus, shredded veggies, and hemp seeds. Serve immediately.

Fried Green Tomato Salad

Anything breaded and fried (in this case, just pan-fried) usually tastes amazing. These fried green tomatoes are no exception. The original recipe said to fry them in a half inch of oil, but I find that just a generous coating of oil is good enough to get a crunchy crust and to soften the inside. Also warm, breaded tomatoes over salad is the perfect combination.

Fried Green Tomato Salad

2 large green tomatoes
1 egg
1/4 cup of milk
1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 cup breadcrumbs
1 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 Tbsp olive oil
lettuce, washed and chopped
cucumbers, peeled and sliced
blue cheese or ranch salad dressing

Slice tomatoes 1/2 inch thick. Discard the ends. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. In a large skillet, pour olive oil and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels. Serve Fried Green Tomatoes over a bed of lettuce and cucumbers with blue cheese or ranch dressing.

Beet Bliss Salad

This salad was one of the first things I ever made with beets. It was buried in a CSA post from 2010 with no accompanying photo, and I thought it deserved its own post. If you don't like beets or have never tried them, I recommend this recipe. Maple-sweetened dressing, goat cheese, and pecans really make this salad fabulous!

Beet Bliss Salad
adapted from Eating Well

3 medium beets
1 tablespoon olive oil
6 c. baby spinach or mixed salad greens
1/2 cups Maple-Mustard vinaigrette
2 Tbsp. chopped toasted pecans
2 ounces crumbled goat cheese

Maple-Mustard Vinaigrette
1/2 cup walnut oil or olive oil
1/4 cup maple syrup
1/4 cup cider vinegar
2 Tbsp. coarse-grained mustard
2 Tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper

Make the vinaigrette by combining all ingredients except oil. Mix well. Slowly whisk in the oil. Set aside.

Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Wrap in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool.

When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.

Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.

To assemble the salad, combine spinach and beets (cold or slightly warm) and top with vinaigrette, pecans, and goat cheese. Gently toss and serve.

Roasted Spring Panzanella

Panzanella (bread salad) is amazing. I've only had it a few times (see Summer Panzanella), but seriously gobble it up each time. This version uses roasted vegetables instead of raw and chickpeas for some protein. I used artisan whole wheat bread from this recipe.

Roasted Spring Panzanella
adapted from The First Mess

For the salad:
2-3 cups roughly cubed stale bread
2 tbsp olive oil, divided
2 cups cooked chickpeas
2-3 leeks, tough greens and roots trimmed away
1 small red onion, peeled and quartered
4-5 stalks kale (tuscan or curly)
2-3 radishes, thinly sliced
chopped chives for garnish
salt and pepper

For the dressing:
1/4 cup chopped chives or 2 Tbsp. chopped green onions
3 tbsp white wine vinegar
splash of water
2 tsp dijon mustard
salt and pepper
1 tbsp raw honey or maple syrup
1/3 cup olive oil

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

On one sheet, toss the cubed bread with 1 tablespoon of the oil and season to your liking. Once all of the bread is coated, slide the sheet into the oven. Bake for about 13-15 minutes or until bread pieces are deep golden brown. Set aside.

Cut the trimmed leeks in half down the middle, lengthwise. Rinse them thoroughly to remove any grit between the layers. Place them on the other lined baking sheet. Place the quarters of red onion on the sheet as well. Toss the vegetables on the sheet with the remaining tablespoon of oil and some more salt and pepper. Slide the sheet into the oven and roast for about 20 minutes or until the vegetables are browning and getting tender. Toss the kale leaves onto the sheet in the last 5 minutes if you like, or leave them raw. Allow vegetables to cool slightly.

While vegetables are roasting/cooling, make the dressing: Combine all of the dressing ingredients in a blender or food processor. Mix or pulse everything until a pale green and creamy mix is achieved. Taste it for seasoning, adjust if necessary and set aside.

In a large bowl, combine the chickpeas and toasted bread. Chop up the leeks, red onions and kale into bite size pieces and toss them into the bowl as well. Season the whole mix with salt and pepper. Pour the dressing on top (you might have a bit extra). Toss everything together to combine. garnish the salad with chopped chives and sliced radishes. Serve immediately.

Broccoli Quinoa Salad

I thought this recipe would just be ho-hum. I was so wrong! The roasted, seasoned broccoli was the star of this delicious vegetarian dish. So yummy! I just joined Costco for the first time and bought a big bag of quinoa. I'm glad to be eating more of this amazing grain.

Broccoli Quinoa Salad
adapted from Beloved Green

1 bunch of broccoli
4 Tbsp olive oil
1 lemon
1/4 tsp red pepper flakes
dash of salt
dash of pepper
1 cup quinoa
2 cups vegetable stock or water
1/4 cup feta cheese
1 tomato, diced

Place a rack in the middle of the oven and preheat it to 425°F. Take a stack of broccoli, cut the florets while leaving the long stalk attached. Place them in a bowl and drizzle with olive oil. Squeeze half of a lemon over top of the broccoli, and season with salt, pepper, and red pepper flakes. Make sure the broccoli is coated and line them up on a baking sheet.

Place the baking sheet into the oven for about 15 minutes, or until the broccoli begins to brown.

Meanwhile, on the stove bring the vegetable broth (or water) to a boil and add in the quinoa. Lower heat to barely simmering and cover. Cook until the quinoa absorbs all of the stock (about 15 minutes), and using a fork, fluff it into a bowl. Add in the broccoli, feta cheese, and diced tomatoes. Squeeze the remainder of the lemon over top before serving.

Beet Green Salad

Beets! I'm not totally in love with beets yet, but I'm working on it. Once peeled, the gorgeous ruby red color tries to tell me it's going to taste so good. I asked my mom the other day if she ever served beets to us, and the answer was no. So I need some more exposure to beets to learn to appreciate them. In any case, beets are quite economical - you can eat the beet greens and the beet. Both parts of the vegetable are used in this salad. More beet recipes coming...

Beet Green Chopped Salad
from Sprouted Kitchen

1 bunch of beets, including fresh looking greens
olive oil for cooking
4 scallions, white and light green parts
1 cup cooked and cooled quinoa
1 small avocado, diced
1/4 cup toasted sunflower seeds

Tahini Dressing
2 Tbsp. tahini
1 Tbsp. lemon juice
1 Tbsp. apple cider vinegar
1-2 tsp. agave nectar, depending on desired sweetness
3 Tbsp. water, or as needed
hefty pinch of salt and pepper
1 clove of garlic finely minced
1 Tbsp. extra virgin olive oil
1 Tbsp. finely chopped chives

Preheat the oven to 450'.

Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Set on the middle oven rack and cook for 45-55 minutes until you can easily piece through with a knife. Set them aside to cool.

While the beets roast, clean and dry the greens. Chop off and discard the long red stems. Chop the greens and put them in a large mixing bowl.

To prepare the dressing, whisk together the tahini, lemon juice, vinegar, agave and water. Mix in the garlic, hearty pinch of salt and pepper and drizzle in the olive oil while whisking. Add more water if you prefer it thinner. Mix in the chives. Adjust to your taste and set aside.

Once the beets are cool enough to touch, you should be able to just push the skin off with your fingers. Use a paring knife to help it along. Dice the peeled beets. Thinly slice the scallions. Add the beets, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing (note: the salad will turn pink from the beets. If this bothers you, you can toss everything without the diced beets, and sprinkle them on top). Sprinkle in the sunflower seeds, give it one more toss.

Summer Panzanella

I first made this panzanella (bread salad) 2 years ago. Somehow I missed making it last year, and it has haunted me ever since. This salad is gorgeous with bright colors, but also so delicious. I used some homemade whole-wheat bread from my freezer, but it would have been better if the loaf was a little stale so the bread would have crisped up a little more.

Summer Panzanella
from Smitten Kitchen

3 tablespoons good olive oil
1 small French bread or boule or sturdy whole-wheat loaf, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
2 bell peppers (try not to use green) seeded and cut into 1-inch cubes
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

Vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk together the ingredients.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.

Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

Insalata Caprese

Promise me to make this easy salad in the next few weeks before the ripe, fresh tomatoes are gone...

It's most fun to be artistic with the presentation for the salad. Use heirloom tomatoes for unexpected color, arrange the plate in a geometric design, chiffonade (cut into fine strips) the basil, whatever you'd like!

Here's my version:

Insalata Caprese

sliced ripe tomatoes (if using grape or cherry tomatoes, keep whole or halve)
fresh mozzarella cheese
drizzle of olive oil
fresh basil
salt and pepper

Arrange the tomatoes and cheese artfully on a plate. Sprinkle with basil, salt and pepper, and drizzle with olive oil.

Fennel-Apple Slaw with Spicy Almonds

Have you tried fennel? I talked about it once before when I made fennel-arugula salad. It has the texture of celery but tastes like licorice! This specimen from my CSA was extra licorice-y.

Here's a photo of fennel:

You usually eat the white bulb part, not the green stems or fronds. However, you can use those to flavor chicken or vegetable stock. The bottom of the white bulb is usually a little tough, so I don't use that part either. You know you're to the good stuff when sliced bulb has the shape of boomerangs.

Fennel-Apple Slaw with Spicy Almonds
adapted from The Endless Meal

1 large or 2 small bulb fennel, sliced thin
1 apple, cored and thinly sliced into small pieces or matchsticks

Dressing:
1/4 cup mayonnaise
2 tablespoons maple syrup
1 tablespoon lemon juice
salt and pepper to taste

Spicy Almonds:
1/2 cup sliced almonds
2 Tbsp. water
2 Tbsp. sugar
Salt and pepper

Toast almonds in a dry frying pan over high heat for 5 minutes, stirring frequently. Quickly add water, sugar, salt and pepper and stir. Continue to stir occasionally until water has evaporated. Remove from heat to a sheet of wax paper, spreading out the almonds. Set aside and allow to cool.

Combine all dressing ingredients together and set aside.
Toss fennel and apple with half the dressing and toss. Add more dressing as necessary. Top with almonds.

Kale Salad with Lentils

Another salad with raw kale and lentils! This was simple but delicious, and not to mention gorgeous. You really should try a salad with kale if you haven't yet. Here are some of my other kale or lentil salad recipes:

Warm Lentil Salad
Raw Tuscan Kale Salad
Kale Barley Salad

Kale Salad with Lentils
from Food 52

2 bunches curly kale, center ribs and stems removed, washed, dried, and chopped finely
1/4 cup olive oil
1/4 cup apricot preserves
1 1/2 tablespoon apple cider vinegar
1 1/2 tablespoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 pinch black pepper
1 cup Puy or beluga lentils, (substitute brown lentils if they’re what you have), rinsed and picked over
1 cup red cabbage, shredded

Whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.

Turn kale into a large mixing bowl, and massage 6 Tbsp of the dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Set aside.

Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.

Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 Tbsp vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste.

Kohlrabi Apple Slaw

What is kohlrabi? I honestly had no idea before I received some in my CSA. Turns out kohlrabi is like cabbage, only it's solid instead of a bunch of leaves. It would be a nice addition to a plate of cut-up veggies. The farmer sends a weekly email update, often with recipes, which is where I got this one. It was delicious!

Kohlrabi and Apple Slaw
from A Veggie Venture

1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
salt & pepper to taste
fresh mint, chopped

1 pound fresh kohlrabi, trimmed, peeled, grated
2 apples, peeled, grated

note: aim for equal amounts of kohlrabi and apple

Whisk cream into light pillows. Stir in remaining dressing ingredients, and then the kohlrabi and apple. Serve immediately.

Fennel-Arugula Salad

I can't believe I haven't mentioned this before on this blog, but one of my all-time favorite flavors is anise. Black jelly beans and black licorice are sublime. I know many of you will think I'm crazy, but anise flavor pops up a lot in nature. There's aniseed, star anise, fennel, fennel seed and Thai basil, all with anise overtones.

I've been wanting to try fennel for some time now, but didn't really know how to use it. That's where this salad comes in. I found this recipe in the doctor's office. They have a special health channel playing in the waiting area, and Ellie Krieger came on and showed how to make this salad.

Raw fennel is amazing - it has the crunch of celery but the flavor of anise. I might have to start including it with raw veggie platters. This salad is simple but interesting - now I can have licorice for dinner (well, sort of).

Fennel-Arugula Salad
from Ellie Krieger

1 medium bulb fennel, thinly sliced into half-moons
5 cups arugula (5 ounces)
2 tablespoons extra-virgin olive oil
2 tablespoons orange juice
2 tablespoons red wine vinegar
1 tablespoon finely chopped shallot
½ teaspoon finely grated orange zest
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Toss the fennel and arugula together in a large salad bowl. In a small bowl, whisk together the oil, orange juice, vinegar, shallot, orange zest, salt, and pepper. Add to the fennel and arugula and toss to coat.

Mediterranean Eggplant Barley Salad

So eggplant and I don't get along that well. I need help learning to understand and appreciate this vegetable. While I really haven't that tried that hard to improve our relationship, I have hope for us because of this excellent barley salad with roasted eggplant. This salad is scrumptious. Really. The fresh herbs and tomato pair well with the roasted eggplant and zucchini and salty olives. And barley gives a satisfying, grainy support to any dish. Eggplant are still in season. If you already love eggplant or want to give it another chance, start with this salad.

Mediterranean Eggplant and Barley Salad
from Gourmet, September 2006 but found through Smitten Kitchen

Makes 4 (main course) or 8 (side dish) servings

1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium vegetable or chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint

Accompaniment: 1 (1/2-lb) piece ricotta salata, cut crosswise into thin slices

Roast eggplant and zucchini: Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl, then spread in 2 oiled large shallow (1-inch-deep) baking pans. Roast vegetables in oven, stirring occasionally and switching position of pans halfway through baking, until vegetables are golden brown and tender, 20 to 25 minutes total. Combine vegetables in 1 pan and cool, reserving other pan for cooling barley.

Cook barley: Heat 2 tablespoons oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of liquid is absorbed and barley is tender, 30 to 40 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

Make dressing and assemble salad: Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add barley, roasted vegetables, and remaining ingredients to bowl with dressing and toss until combined well. Serve with cheese slices.

Do ahead: Salad can be made 1 day ahead and chilled, covered. Return to room temperature before serving.

Confetti Orzo Salad with Chicken

This pasta salad is bursting with fresh summer vegetables, chicken, feta, and a lemony dressing. I loved it!!

Confetti Orzo Salad with Chicken
adapted from Anderson Farmer's Market

1 pound orzo, cooked according to package directions
corn from 5 ears of corn, cut off the cob
6 small or 2 large zucchini diced
1 sweet red pepper diced
1 jalapeno minced
1 red onion chopped
1 cup basil torn
4 ounces feta cheese
2 chicken breasts
salt and pepper

Dressing
1/4 cup olive oil
juice of three lemons
1 Tablespoon lemon zest
salt and pepper

Prepare dressing by combining ingredients and whisking. Set aside.

Sprinkle zucchini with salt and let sit for 15 minutes, rinse.

Meanwhile, pound chicken breast slightly to create a thinner, even thickness. Sprinkle with salt and pepper. Heat a skillet over medium heat and coat with olive oil. Saute the chicken for a few minutes on each side, until cooked through. Remove from pan.

In large skillet (can use the pan from the chicken), heat 2 tablespoons olive oil over medium-high heat. Add zucchini and corn and saute for a few minutes, only until tender. Remove from heat.

Dice cooked chicken into bite-sized pieces. Mix corn and zucchini with cooked chicken, cooked orzo, red pepper, onion, basil and jalapeno. Toss with dressing and crumble feta over top.
Can be stored in airtight container for 2 days in refrigerator.