Salads can be a great side dish, or even a light meal on its own, especially during hot summer months. To that end, here are six salad recipes to help you through the day, including Black Bean and Mango Salad and Green Bean and Corn Salsa Salad. Enjoy!
NO-COOK CHILI BEAN SALAD
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this recipe, Hetty wrote, "All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required. The tomatoes are salted to tenderize and coax out their sweet, umami juices. Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity. While black and pinto beans are used here, it is absolutely viable to use whatever beans you have on hand for this pantry-friendly recipe. Best of all, the salad can be dressed up with the usual chili toppings such as avocado, sour cream and cheese. Eat as is, or with tortillas or corn chips on the side."
Cook Time: 10 minutes; Prep Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026926-no-cook-chili-bean-salad. Also, be sure to sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
1 pound tomatoes, roughly chopped into 1-inch chunks
1/2 small red onion, finely diced
1 garlic clove, finely chopped
1 tablespoon red or white wine vinegar
Salt and pepper
1 (15-ounce) can pinto beans, rinsed
1 (15-ounce) can black beans, rinsed
1 bell pepper, roughly chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 to 1 jalapeño, chopped
Handful chopped cilantro leaves
1/4 cup extra-virgin olive oil, or more as needed
1 lime, quartered
Any combination of corn chips, tortillas, sour cream, avocado and cheese (such as Cheddar, crumbled feta or queso blanco), for serving
Preparation
Place the tomatoes, red onion, garlic, vinegar and 1 teaspoon salt in a bowl and toss to combine. Leave to marinate for 5 to 10 minutes. Using your hands, squeeze the tomatoes to crush them roughly, extracting juice and softening them.
To the tomatoes, add both types of beans, the bell pepper, cumin, coriander, smoked paprika, oregano, jalapeño, cilantro and 1/4 cup olive oil; toss to combine. Taste and season with salt and pepper and more olive oil, if you like.
Divide the salad among four serving bowls. Serve with lime wedges on the side, and top with desired toppings.
BLACK BEAN AND MANGO SALAD
This is from Jolinda Hackett on The Spruce Eats. She wrote, "Black beans and mangoes combine with fresh bell pepper, fresh jalapeno peppers and fresh cilantro in this simple vegetarian, vegan, high-protein, and gluten-free bean salad recipe. The flavors are simple yet powerful, and the combination is quite tasty.
"This black bean and mango salad recipe is vegetarian, vegan and gluten-free, and, with just one tablespoon of olive oil divided among four servings, it's also relatively low in fat. With less than 200 calories per serving, this bean salad also qualifies as a low-calorie recipe."
Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Makes 4 servings
To view this online, go to https://www.thespruceeats.com/black-bean-and-mango-salad-recipe-3378314.
Ingredients
1 (15.8-ounce) can black beans (drained and rinsed)
1 cup sweet red, orange, or yellow bell pepper (diced)
6 green onions (thinly sliced)
1 jalapeno pepper (seeded and minced) or hot sauce to taste
1/4 cup cilantro leaves (chopped)
1/4 cup fresh lime juice
1 tablespoon olive oil
2 cups mango (diced)
Sea salt or kosher salt (to taste)
Prepartions
Gather the ingredients.
In a large bowl, combine the drained and rinsed black beans, the diced bell pepper, green onions, minced jalapeno pepper, and fresh cilantro.
In a separate small bowl, whisk together the olive oil and lime juice (and the hot sauce if you're using hot sauce instead of fresh jalapeno pepper).
Pour the olive oil and lime juice mixture over the bean mix, and gently toss together until well mixed.
Once the ingredients are well combined, carefully and gently fold in the diced mango and season lightly with sea salt or kosher salt.
You may want to taste, and adjust the seasonings, or add a bit more salt before serving.
Tips
Use sea salt or kosher salt for the best taste, instead of regular table salt. Similarly, use the best quality olive oil you have, and use freshly squeezed lime juice instead of bottled, if possible, for the best flavor.
CLASSIC POTATO SALAD
This yumminess is from Millie Peartree in The New York Times cooking enewsletter. The recipe begins, "The recipe for this Southern classic came from the chef Millie Peartree’s mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don’t overcook the potatoes — they take only 15 to 20 minutes to boil. You want potato salad, not mashed potatoes. You can prepare potato salad ahead of time and refrigerate it for up to 4 days."
Total Time: 35 minutes, plus chilling; Yield: 8 servings (2-1/2 quarts)
To view this online, go to https://cooking.nytimes.com/recipes/1022276-classic-potato-salad.
Ingredients
3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish
Preparation
Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
GREEN BEAN AND CORN SALSA SALAD
This is from the July/August 2007 Vegetarian Times, page 40. It begins, "Fresh corn is so tender, there’s usually no need to cook it before adding to salsas and salads. Use fresh corn as soon after you buy it as possible—the longer it is off the stalk, the starchier and tougher it gets." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/green-bean-and-corn-salsa-salad/.
Ingredients
1 lb. green beans, trimmed
4 cups fresh corn kernels (about 4 ears)
1 medium red onion, thinly sliced (about 1-1/2 cups)
1/4 cup olive oil
1/3 cup chopped cilantro
2 Tbs. lemon juice
1/2 jalapeno pepper, finely diced (about 1 Tbs.)
1 Tbs. lemon zest
Preparation
Bring large pot of water to a boil. Cook beans 5 minutes, or until tender.
Drain, and refresh in ice water. When cool, chop beans.
Toss together beans, corn, onion and oil in large bowl. Add cilantro, lemon juice, and jalapeño pepper, and season with salt and pepper. Sprinkle with lemon zest, and serve.
FANTASTIC FRUIT SALAD
This comes from MyDailyMoment, and begins, “This refreshing fruit salad is delicious to the core, and if an apple a day keeps the doctor away, this will surely do the trick! No matter how you slice it, you're sure to be satisfied with healthy treat.”
Makes 4 servings.
View this online at https://www.mydailymoment.com/recipes/fantastic_fruit_salad.php.
Ingredients
1 red apple, cored and chopped
1 Granny Smith apple, cored and chopped
1 nectarine, pitted and sliced
2 celery stalks, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 (8 oz.) container, nonfat lemon yogurt
Directions
In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
TEXAS POTATO SALAD
This is from Derrick Riches, a former writer for The Spruce Eats. Derrick wrote, “If you haven't tried a Texas-style potato salad, you're missing out. Think German potato salad meets traditional potato salad with a touch of Southwestern flair. A must try at your next cookout!”
Prep Time: 20 minutes; Cook Time: 18 minutes; Total Time: 38 minutes; Yield: serves 4-6
To view this online, click here.
Ingredients
For the Pickled Jalapeños:
1/4 cup rice wine vinegar
Optional: 1/2 teaspoon mustard seed
1/2 teaspoon sea salt
2 large jalapeño (seeded and finely chopped)
For the Potatoes:
8 medium poatoes (Yukon gold, peeled and cut into 3/4 inch chunks)
For the Salad Dressing:
1/2 cup Dijon mustard
1/2 cup mayonnaise
1 teaspoon sea salt (more if needed)
1 teaspoon granulated sugar
1/2 teaspoon black pepper (coarse ground)
1/4 teaspoon cayenne pepper (or chipotle chili powder)
2 tablespoons rice wine vinegar
2 tablespoons pickling juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
For the Assembly:
2 stalks celery (washed and diced)
2 green onions (green part only, washed and chopped)
1/4 cup cilantro (leaves, washed and chopped)
2 eggs (hard-boiled, cut into medium chunks)
Directions
Note: while there are multiple steps to this recipe, this potato salad dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Pickled Jalapeños:
Gather the ingredients.
In a small glass or plastic bowl, add rice wine vinegar, mustard seed, salt, and diced jalapeño. You can use serrano peppers if you prefer.
Cover bowl with plastic wrap and place in refrigerator for 2 to 4 hours.
Make the Potatoes:
Gather the ingredients.
Bring 8 cups of water to boil in a large pot. Add 1 teaspoon salt to water as it begins to bubble.
Peel and cut Yukon potatoes into 3/4-inch chunks. Add to pot and boil for 15-18 minutes. Potatoes are done when easily pierced by a fork. Make sure they are still firm and not mushy.
Once potatoes are cooked through, drain and add to an ice bath (a large bowl with cold water and 1 cup of ice), for several minutes. This halts the cooking process and cools the potatoes.
Make the Dressing
Gather the ingredients.
Add mustard, mayonnaise, salt, sugar, black pepper, cayenne pepper, vinegar, pickling juice, chili powder, and garlic powder to bowl.
Combine and taste for salt content. Remember that potatoes tend to need a little more salt, so add 1/2 teaspoon more if necessary.
Assemble the Potatoes
Gather the ingredients.
Drain potatoes from ice bath.
Add to bowl along with celery pickled jalapeños, cilantro, egg, and green onions.
Using large spoon, gently combine with salad dressing.
Scoop potato salad into serving dish, top with plastic wrap and store in the refrigerator for at least 2 hours before serving.
Showing posts with label Classic Potato Salad. Show all posts
Showing posts with label Classic Potato Salad. Show all posts
Wednesday, July 29, 2026
Wednesday, September 10, 2025
Salads
For years, whenever I heard the word salad, the first thing I thought of was a plate with lettuce-tomato-and-dressing, unless it was potato or egg salad.
Fortunately, salads can be so much more than that. Check out the Rhubarb and Citrus Salad with Black Pepper Vinaigrette, the Black Bean and Mango Salad, and the rest of today's yummy salads. Enjoy!
NO-COOK CHILI BEAN SALAD
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this recipe, Hetty wrote, "All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required. The tomatoes are salted to tenderize and coax out their sweet, umami juices. Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity. While black and pinto beans are used here, it is absolutely viable to use whatever beans you have on hand for this pantry-friendly recipe. Best of all, the salad can be dressed up with the usual chili toppings such as avocado, sour cream and cheese. Eat as is, or with tortillas or corn chips on the side."
Cook Time: 10 minutes; Prep Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026926-no-cook-chili-bean-salad. Also, be sure to sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
1 pound tomatoes, roughly chopped into 1-inch chunks
1/2 small red onion, finely diced
1 garlic clove, finely chopped
1 tablespoon red or white wine vinegar
Salt and pepper
1 (15-ounce) can pinto beans, rinsed
1 (15-ounce) can black beans, rinsed
1 bell pepper, roughly chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 to 1 jalapeño, chopped
Handful chopped cilantro leaves
1/4 cup extra-virgin olive oil, or more as needed
1 lime, quartered
Any combination of corn chips, tortillas, sour cream, avocado and cheese (such as Cheddar, crumbled feta or queso blanco), for serving
Preparation
Place the tomatoes, red onion, garlic, vinegar and 1 teaspoon salt in a bowl and toss to combine. Leave to marinate for 5 to 10 minutes. Using your hands, squeeze the tomatoes to crush them roughly, extracting juice and softening them.
To the tomatoes, add both types of beans, the bell pepper, cumin, coriander, smoked paprika, oregano, jalapeño, cilantro and 1/4 cup olive oil; toss to combine. Taste and season with salt and pepper and more olive oil, if you like.
Divide the salad among four serving bowls. Serve with lime wedges on the side, and top with desired toppings.
PESTO PASTA SALAD WITH SUN DRIED TOMATOES
This is from Cara Harbstreet on Fruits & Veggies, a website I recently stumbled across. This salad can be served hot or cold, whichever strikes your fancy.
Prep Time: 5 minutes; Cook Time: 10 minutes; Servings: 8
To view this online, go to https://fruitsandveggies.org/recipes/pesto-pasta-salad-with-sun-dried-tomatoes/.
Ingredients
1 16 oz box cellentani, rotini, or bowtie pasta
1 cup pesto sauce
1 can chickpeas
1/2 cup sun-dried tomatoes chopped
1/2 cup shredded parmesan cheese
1 head broccoli florets
1 tbsp olive oil
Salt and pepper to taste
1/2 lemon (optional)
Directions
Heat the oven to 400 degrees F. Wash and dry the broccoli, then cut into small florets. Arrange in a single layer on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste. Roast 10 minutes on high heat or until the edges begin to brown and the broccoli is cooked to your preference.
While the oven is preheating, bring a large pot of water to a boil. Once boiling, add the pasta and cook until al dente, about 8-10 minutes depending on your pasta shape.
Meanwhile, chop the sun-dried tomatoes and drain and rinse the chickpeas. Set aside until ready to combine.
Once pasta is cooked, drain and add to a large mixing bowl. Remove the broccoli from the oven and allow to cool slightly. Add to the mixing bowl with the pesto sauce, sun-dried tomatoes, and chickpeas. If using lemon, squeeze over the top, being careful not to include the seeds. Gently fold together to combine all ingredients.
Top with parmesan cheese just before serving. Serve warm, or chill until ready to serve.
RHUBARB AND CITRUS SALAD WITH BLACK PEPPER VINAIGRETTE
This is from the Good Housekeeping Test Kitchen. This recipe begins, "In just 15 minutes, throw together this refreshing spring side."
Total Time: 15 minutes; Makes 4 servings
To view this online, click here.
Ingredients
2 tbsp. honey
2 tbsp. white wine vinegar
3 stalks rhubarb, trimmed and cut into 1-in. pieces
1/4 c. olive oil
Kosher salt and pepper
2 Cara Cara oranges
3 oz. baby spinach (about 4 c.)
2 bunches watercress, thick stems removed
1/4 c. toasted pistachios, chopped
1 oz. ricotta salata, shaved
Directions
In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper.
Meanwhile, cut away peel and white pith from oranges, then thinly slice.
In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata.
BLACK BEAN AND MANGO SALAD
This is from Jolinda Hackett on The Spruce Eats. She wrote, "Black beans and mangoes combine with fresh bell pepper, fresh jalapeno peppers and fresh cilantro in this simple vegetarian, vegan, high-protein, and gluten-free bean salad recipe. The flavors are simple yet powerful, and the combination is quite tasty.
"This black bean and mango salad recipe is vegetarian, vegan and gluten-free, and, with just one tablespoon of olive oil divided among four servings, it's also relatively low in fat. With less than 200 calories per serving, this bean salad also qualifies as a low-calorie recipe."
Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Makes 4 servings
To view this online, go to https://www.thespruceeats.com/black-bean-and-mango-salad-recipe-3378314.
Ingredients
1 (15.8-ounce) can black beans (drained and rinsed)
1 cup sweet red, orange, or yellow bell pepper (diced)
6 green onions (thinly sliced)
1 jalapeno pepper (seeded and minced) or hot sauce to taste
1/4 cup cilantro leaves (chopped)
1/4 cup fresh lime juice
1 tablespoon olive oil
2 cups mango (diced)
Sea salt or kosher salt (to taste)
Prepartions
Gather the ingredients.
In a large bowl, combine the drained and rinsed black beans, the diced bell pepper, green onions, minced jalapeno pepper, and fresh cilantro.
In a separate small bowl, whisk together the olive oil and lime juice (and the hot sauce if you're using hot sauce instead of fresh jalapeno pepper).
Pour the olive oil and lime juice mixture over the bean mix, and gently toss together until well mixed.
Once the ingredients are well combined, carefully and gently fold in the diced mango and season lightly with sea salt or kosher salt.
You may want to taste, and adjust the seasonings, or add a bit more salt before serving.
Tips
Use sea salt or kosher salt for the best taste, instead of regular table salt. Similarly, use the best quality olive oil you have, and use freshly squeezed lime juice instead of bottled, if possible, for the best flavor.
CLASSIC POTATO SALAD
This yumminess is from Millie Peartree in The New York Times cooking enewsletter. The recipe begins, "The recipe for this Southern classic came from the chef Millie Peartree’s mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don’t overcook the potatoes — they take only 15 to 20 minutes to boil. You want potato salad, not mashed potatoes. You can prepare potato salad ahead of time and refrigerate it for up to 4 days."
Total Time: 35 minutes, plus chilling; Yield: 8 servings (2-1/2 quarts)
To view this online, go to https://cooking.nytimes.com/recipes/1022276-classic-potato-salad.
Ingredients
3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish
Preparation
Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
GREEN BEAN AND CORN SALSA SALAD
This is from the July/August 2007 Vegetarian Times, page 40. It begins, "Fresh corn is so tender, there’s usually no need to cook it before adding to salsas and salads. Use fresh corn as soon after you buy it as possible—the longer it is off the stalk, the starchier and tougher it gets." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/green-bean-and-corn-salsa-salad/.
Ingredients
1 lb. green beans, trimmed
4 cups fresh corn kernels (about 4 ears)
1 medium red onion, thinly sliced (about 1-1/2 cups)
1/4 cup olive oil
1/3 cup chopped cilantro
2 Tbs. lemon juice
1/2 jalapeno pepper, finely diced (about 1 Tbs.)
1 Tbs. lemon zest
Preparation
Bring large pot of water to a boil. Cook beans 5 minutes, or until tender.
Drain, and refresh in ice water. When cool, chop beans.
Toss together beans, corn, onion and oil in large bowl. Add cilantro, lemon juice, and jalapeño pepper, and season with salt and pepper. Sprinkle with lemon zest, and serve.
Fortunately, salads can be so much more than that. Check out the Rhubarb and Citrus Salad with Black Pepper Vinaigrette, the Black Bean and Mango Salad, and the rest of today's yummy salads. Enjoy!
NO-COOK CHILI BEAN SALAD
This is from Hetty Lui McKinnon in The New York Times cooking enewsletter. For this recipe, Hetty wrote, "All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required. The tomatoes are salted to tenderize and coax out their sweet, umami juices. Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity. While black and pinto beans are used here, it is absolutely viable to use whatever beans you have on hand for this pantry-friendly recipe. Best of all, the salad can be dressed up with the usual chili toppings such as avocado, sour cream and cheese. Eat as is, or with tortillas or corn chips on the side."
Cook Time: 10 minutes; Prep Time: 15 minutes; Total Time: 25 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1026926-no-cook-chili-bean-salad. Also, be sure to sign up for The New York Times cooking enewsletter, if you haven't already. Great recipes, guides, and more.
Ingredients
1 pound tomatoes, roughly chopped into 1-inch chunks
1/2 small red onion, finely diced
1 garlic clove, finely chopped
1 tablespoon red or white wine vinegar
Salt and pepper
1 (15-ounce) can pinto beans, rinsed
1 (15-ounce) can black beans, rinsed
1 bell pepper, roughly chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 to 1 jalapeño, chopped
Handful chopped cilantro leaves
1/4 cup extra-virgin olive oil, or more as needed
1 lime, quartered
Any combination of corn chips, tortillas, sour cream, avocado and cheese (such as Cheddar, crumbled feta or queso blanco), for serving
Preparation
Place the tomatoes, red onion, garlic, vinegar and 1 teaspoon salt in a bowl and toss to combine. Leave to marinate for 5 to 10 minutes. Using your hands, squeeze the tomatoes to crush them roughly, extracting juice and softening them.
To the tomatoes, add both types of beans, the bell pepper, cumin, coriander, smoked paprika, oregano, jalapeño, cilantro and 1/4 cup olive oil; toss to combine. Taste and season with salt and pepper and more olive oil, if you like.
Divide the salad among four serving bowls. Serve with lime wedges on the side, and top with desired toppings.
PESTO PASTA SALAD WITH SUN DRIED TOMATOES
This is from Cara Harbstreet on Fruits & Veggies, a website I recently stumbled across. This salad can be served hot or cold, whichever strikes your fancy.
Prep Time: 5 minutes; Cook Time: 10 minutes; Servings: 8
To view this online, go to https://fruitsandveggies.org/recipes/pesto-pasta-salad-with-sun-dried-tomatoes/.
Ingredients
1 16 oz box cellentani, rotini, or bowtie pasta
1 cup pesto sauce
1 can chickpeas
1/2 cup sun-dried tomatoes chopped
1/2 cup shredded parmesan cheese
1 head broccoli florets
1 tbsp olive oil
Salt and pepper to taste
1/2 lemon (optional)
Directions
Heat the oven to 400 degrees F. Wash and dry the broccoli, then cut into small florets. Arrange in a single layer on a baking sheet and drizzle with the olive oil. Season with salt and pepper to taste. Roast 10 minutes on high heat or until the edges begin to brown and the broccoli is cooked to your preference.
While the oven is preheating, bring a large pot of water to a boil. Once boiling, add the pasta and cook until al dente, about 8-10 minutes depending on your pasta shape.
Meanwhile, chop the sun-dried tomatoes and drain and rinse the chickpeas. Set aside until ready to combine.
Once pasta is cooked, drain and add to a large mixing bowl. Remove the broccoli from the oven and allow to cool slightly. Add to the mixing bowl with the pesto sauce, sun-dried tomatoes, and chickpeas. If using lemon, squeeze over the top, being careful not to include the seeds. Gently fold together to combine all ingredients.
Top with parmesan cheese just before serving. Serve warm, or chill until ready to serve.
RHUBARB AND CITRUS SALAD WITH BLACK PEPPER VINAIGRETTE
This is from the Good Housekeeping Test Kitchen. This recipe begins, "In just 15 minutes, throw together this refreshing spring side."
Total Time: 15 minutes; Makes 4 servings
To view this online, click here.
Ingredients
2 tbsp. honey
2 tbsp. white wine vinegar
3 stalks rhubarb, trimmed and cut into 1-in. pieces
1/4 c. olive oil
Kosher salt and pepper
2 Cara Cara oranges
3 oz. baby spinach (about 4 c.)
2 bunches watercress, thick stems removed
1/4 c. toasted pistachios, chopped
1 oz. ricotta salata, shaved
Directions
In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper.
Meanwhile, cut away peel and white pith from oranges, then thinly slice.
In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata.
BLACK BEAN AND MANGO SALAD
This is from Jolinda Hackett on The Spruce Eats. She wrote, "Black beans and mangoes combine with fresh bell pepper, fresh jalapeno peppers and fresh cilantro in this simple vegetarian, vegan, high-protein, and gluten-free bean salad recipe. The flavors are simple yet powerful, and the combination is quite tasty.
"This black bean and mango salad recipe is vegetarian, vegan and gluten-free, and, with just one tablespoon of olive oil divided among four servings, it's also relatively low in fat. With less than 200 calories per serving, this bean salad also qualifies as a low-calorie recipe."
Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Makes 4 servings
To view this online, go to https://www.thespruceeats.com/black-bean-and-mango-salad-recipe-3378314.
Ingredients
1 (15.8-ounce) can black beans (drained and rinsed)
1 cup sweet red, orange, or yellow bell pepper (diced)
6 green onions (thinly sliced)
1 jalapeno pepper (seeded and minced) or hot sauce to taste
1/4 cup cilantro leaves (chopped)
1/4 cup fresh lime juice
1 tablespoon olive oil
2 cups mango (diced)
Sea salt or kosher salt (to taste)
Prepartions
Gather the ingredients.
In a large bowl, combine the drained and rinsed black beans, the diced bell pepper, green onions, minced jalapeno pepper, and fresh cilantro.
In a separate small bowl, whisk together the olive oil and lime juice (and the hot sauce if you're using hot sauce instead of fresh jalapeno pepper).
Pour the olive oil and lime juice mixture over the bean mix, and gently toss together until well mixed.
Once the ingredients are well combined, carefully and gently fold in the diced mango and season lightly with sea salt or kosher salt.
You may want to taste, and adjust the seasonings, or add a bit more salt before serving.
Tips
Use sea salt or kosher salt for the best taste, instead of regular table salt. Similarly, use the best quality olive oil you have, and use freshly squeezed lime juice instead of bottled, if possible, for the best flavor.
CLASSIC POTATO SALAD
This yumminess is from Millie Peartree in The New York Times cooking enewsletter. The recipe begins, "The recipe for this Southern classic came from the chef Millie Peartree’s mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don’t overcook the potatoes — they take only 15 to 20 minutes to boil. You want potato salad, not mashed potatoes. You can prepare potato salad ahead of time and refrigerate it for up to 4 days."
Total Time: 35 minutes, plus chilling; Yield: 8 servings (2-1/2 quarts)
To view this online, go to https://cooking.nytimes.com/recipes/1022276-classic-potato-salad.
Ingredients
3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish
Preparation
Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
GREEN BEAN AND CORN SALSA SALAD
This is from the July/August 2007 Vegetarian Times, page 40. It begins, "Fresh corn is so tender, there’s usually no need to cook it before adding to salsas and salads. Use fresh corn as soon after you buy it as possible—the longer it is off the stalk, the starchier and tougher it gets." Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/green-bean-and-corn-salsa-salad/.
Ingredients
1 lb. green beans, trimmed
4 cups fresh corn kernels (about 4 ears)
1 medium red onion, thinly sliced (about 1-1/2 cups)
1/4 cup olive oil
1/3 cup chopped cilantro
2 Tbs. lemon juice
1/2 jalapeno pepper, finely diced (about 1 Tbs.)
1 Tbs. lemon zest
Preparation
Bring large pot of water to a boil. Cook beans 5 minutes, or until tender.
Drain, and refresh in ice water. When cool, chop beans.
Toss together beans, corn, onion and oil in large bowl. Add cilantro, lemon juice, and jalapeño pepper, and season with salt and pepper. Sprinkle with lemon zest, and serve.
Monday, January 13, 2025
Monday Recipes
It's Monday, time to get the week started. To that end, here are six vegetarian recipes to help you through the day, including Taco Zucchini Lasagna and Roasted Vegetable Chili with Cornbread Biscuits. Enjoy!
CLASSIC POTATO SALAD
This yumminess is from Millie Peartree in The New York Times cooking enewsletter. The recipe begins, "The recipe for this Southern classic came from the chef Millie Peartree’s mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don’t overcook the potatoes — they take only 15 to 20 minutes to boil. You want potato salad, not mashed potatoes. You can prepare potato salad ahead of time and refrigerate it for up to 4 days."
Total Time: 35 minutes, plus chilling; Yield: 8 servings (2-1/2 quarts)
To view this online, go to https://cooking.nytimes.com/recipes/1022276-classic-potato-salad.
Ingredients
3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish
Preparation
Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
KUNG PAO CAULIFLOWER
This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/kung-pao-cauliflower-5339620.
Ingredients
1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Special equipment: a deep fry thermometer
Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
PUMPKIN SOUP
This is from Lidey Heuck in The New York Times cooking enewsletter. For this recipe, Lidey wrote, "This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip)."
Total Time: 50 minutes; Yield: 6 servings
This was featured in "This Is Not Your Average Pumpkin Soup," and can be viewed online at https://cooking.nytimes.com/recipes/1021618-pumpkin-soup. While you're at it, sign up for i>The New York Times cooking enewsletter, if you haven't already. Loads of great recipes, guides, and more.
Ingredients
3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced
2 tablespoons coarsely chopped fresh rosemary (or 2 teaspoons dried rosemary)
2 tablespoons maple syrup
4 garlic cloves, coarsely chopped
1/2 cup fresh apple cider (or 3/4 cup apple juice)
4 cups low-sodium chicken or vegetable broth, plus more as needed
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling), or 3 cups homemade pumpkin purée (see Tip)
1 teaspoon mild curry powder
1/2 teaspoon ground nutmeg, plus more for serving
Pinch of ground cloves
1-1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1/3 cup heavy cream, plus more for serving
For the Fried Sage Topping (optional)
2 tablespoons unsalted butter
12 fresh sage leaves
Preparation
In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.
Tip
To make your own pumpkin purée, heat oven to 425 degrees. Trim the stem from a 4- to 5-pound sugar or “pie” pumpkin, then cut the pumpkin in half through the stem. Scoop out the pulp and seeds and discard. (Or rinse and dry the seeds, drizzle with olive oil, sprinkle with salt, and roast on a sheet pan in 375-degree oven for 10 to 15 minutes.) Carefully slice the pumpkin into 1-1/2-inch-thick wedges. Place the wedges on a sheet pan lined with parchment paper, drizzle generously with olive oil and sprinkle with salt. Roast for 35 to 40 minutes, flipping halfway through, until the pumpkin flesh is very tender when pierced with a fork. Set aside until cool enough to handle, then spoon the flesh into a large bowl, discarding the skins. Mash with a fork until mostly smooth.
ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Directions
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1-1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
ALL-PURPOSE BISCUITS
This is from Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "Homemade biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. They make a great Thanksgiving side. And if you've never made them before, you'll be delighted to know that biscuits are easy to make. Really. Discover more ideas for the big day in our best Thanksgiving recipes collection."
Prep Time: 5 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Yield: 6 to 8 servings
This was featured in "A Quest for New York’s Perfect Biscuit," and can be viewed online at https://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits. While you're at it, sign up for The New York Times cooking enewsletter. I highly recommend doing so, if you haven't already. Great recipes, guides, and more.
Ingredients
2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 scant tablespoon sugar
1 teaspoon salt
5 tablespoons cold, unsalted butter, preferably European style
1 cup whole milk
Preparation
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat two more times. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits). Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
CLASSIC POTATO SALAD
This yumminess is from Millie Peartree in The New York Times cooking enewsletter. The recipe begins, "The recipe for this Southern classic came from the chef Millie Peartree’s mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don’t overcook the potatoes — they take only 15 to 20 minutes to boil. You want potato salad, not mashed potatoes. You can prepare potato salad ahead of time and refrigerate it for up to 4 days."
Total Time: 35 minutes, plus chilling; Yield: 8 servings (2-1/2 quarts)
To view this online, go to https://cooking.nytimes.com/recipes/1022276-classic-potato-salad.
Ingredients
3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish
Preparation
Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
KUNG PAO CAULIFLOWER
This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/kung-pao-cauliflower-5339620.
Ingredients
1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Special equipment: a deep fry thermometer
Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
PUMPKIN SOUP
This is from Lidey Heuck in The New York Times cooking enewsletter. For this recipe, Lidey wrote, "This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip)."
Total Time: 50 minutes; Yield: 6 servings
This was featured in "This Is Not Your Average Pumpkin Soup," and can be viewed online at https://cooking.nytimes.com/recipes/1021618-pumpkin-soup. While you're at it, sign up for i>The New York Times cooking enewsletter, if you haven't already. Loads of great recipes, guides, and more.
Ingredients
3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced
2 tablespoons coarsely chopped fresh rosemary (or 2 teaspoons dried rosemary)
2 tablespoons maple syrup
4 garlic cloves, coarsely chopped
1/2 cup fresh apple cider (or 3/4 cup apple juice)
4 cups low-sodium chicken or vegetable broth, plus more as needed
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling), or 3 cups homemade pumpkin purée (see Tip)
1 teaspoon mild curry powder
1/2 teaspoon ground nutmeg, plus more for serving
Pinch of ground cloves
1-1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1/3 cup heavy cream, plus more for serving
For the Fried Sage Topping (optional)
2 tablespoons unsalted butter
12 fresh sage leaves
Preparation
In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.
Tip
To make your own pumpkin purée, heat oven to 425 degrees. Trim the stem from a 4- to 5-pound sugar or “pie” pumpkin, then cut the pumpkin in half through the stem. Scoop out the pulp and seeds and discard. (Or rinse and dry the seeds, drizzle with olive oil, sprinkle with salt, and roast on a sheet pan in 375-degree oven for 10 to 15 minutes.) Carefully slice the pumpkin into 1-1/2-inch-thick wedges. Place the wedges on a sheet pan lined with parchment paper, drizzle generously with olive oil and sprinkle with salt. Roast for 35 to 40 minutes, flipping halfway through, until the pumpkin flesh is very tender when pierced with a fork. Set aside until cool enough to handle, then spoon the flesh into a large bowl, discarding the skins. Mash with a fork until mostly smooth.
ROASTED VEGETABLE CHILI WITH CORNBREAD BISCUITS
This is from the Food Network. Active Time: 35 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-vegetable-chili-with-cornbread-biscuits-3812231.
Ingredients
1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth
Directions
Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.
Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.
Remove the baking sheet from the broiler and preheat the oven to 475 degrees F. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1-1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
Bake until the chili starts bubbling and the biscuits are golden and cooked through, 25 to 30 minutes. Sprinkle with scallions.
ALL-PURPOSE BISCUITS
This is from Sam Sifton at The New York Times cooking enewsletter. For this recipe, Sam wrote, "Homemade biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. They make a great Thanksgiving side. And if you've never made them before, you'll be delighted to know that biscuits are easy to make. Really. Discover more ideas for the big day in our best Thanksgiving recipes collection."
Prep Time: 5 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Yield: 6 to 8 servings
This was featured in "A Quest for New York’s Perfect Biscuit," and can be viewed online at https://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits. While you're at it, sign up for The New York Times cooking enewsletter. I highly recommend doing so, if you haven't already. Great recipes, guides, and more.
Ingredients
2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 scant tablespoon sugar
1 teaspoon salt
5 tablespoons cold, unsalted butter, preferably European style
1 cup whole milk
Preparation
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat two more times. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured biscuit cutter (or even a glass, though its duller edge may result in slightly less tall biscuits). Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
Wednesday, January 8, 2025
Salads
What comes to mind when you hear the word Salads? Probably something along the lines of lettuce-tomatoes-and-dressing, followed by potato or egg salad.
But salads can be so much more. Check out the Black Bean and Mango Salad, the Rhubarb and Citrus Salad with Black Pepper Vinaigrette, and the rest of today's offerings. Enjoy!
COWBOY CAVIAR
This yumminess is from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "Depending on where you’re from, this simple dip is known as cowboy caviar, Texas caviar or Dixie caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it’s always good with a pile of tortilla chips."
Yield: 8 cups; Time: 15 minutes, plus 2 hours' chilling
To view this online, go to https://cooking.nytimes.com/recipes/1020433-cowboy-caviar.
Ingredients
For the dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
3 to 4 garlic cloves, minced
1 teaspoon granulated sugar
Kosher salt and black pepper
For the salad:
3 plum tomatoes, cored, seeded if desired, and diced
1/2 red onion, finely diced (about 3/4 cup)
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can black-eyed peas, rinsed
1-1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
1 red, green or yellow bell pepper, seeded and finely diced
1 jalapeño, seeded and finely diced
1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
1 scallion, white and green parts, chopped, for garnish (optional)
Tortilla chips, for serving
Preparation
Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.
CLASSIC POTATO SALAD
This yumminess is from Millie Peartree in The New York Times cooking enewsletter. The recipe begins, "The recipe for this Southern classic came from the chef Millie Peartree’s mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don’t overcook the potatoes — they take only 15 to 20 minutes to boil. You want potato salad, not mashed potatoes. You can prepare potato salad ahead of time and refrigerate it for up to 4 days."
Total Time: 35 minutes, plus chilling; Yield: 8 servings (2-1/2 quarts)
To view this online, go to https://cooking.nytimes.com/recipes/1022276-classic-potato-salad.
Ingredients
3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish
Preparation
Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
BLACK BEAN AND MANGO SALAD
This is from Jolinda Hackett on The Spruce Eats. She wrote, "Black beans and mangoes combine with fresh bell pepper, fresh jalapeno peppers and fresh cilantro in this simple vegetarian, vegan, high-protein, and gluten-free bean salad recipe. The flavors are simple yet powerful, and the combination is quite tasty.
"This black bean and mango salad recipe is vegetarian, vegan and gluten-free, and, with just one tablespoon of olive oil divided among four servings, it's also relatively low in fat. With less than 200 calories per serving, this bean salad also qualifies as a low-calorie recipe."
Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Makes 4 servings
To view this online, go to https://www.thespruceeats.com/black-bean-and-mango-salad-recipe-3378314.
Ingredients
1 (15.8-ounce) can black beans (drained and rinsed)
1 cup sweet red, orange, or yellow bell pepper (diced)
6 green onions (thinly sliced)
1 jalapeno pepper (seeded and minced) or hot sauce to taste
1/4 cup cilantro leaves (chopped)
1/4 cup fresh lime juice
1 tablespoon olive oil
2 cups mango (diced)
Sea salt or kosher salt (to taste)
Prepartions
Gather the ingredients.
In a large bowl, combine the drained and rinsed black beans, the diced bell pepper, green onions, minced jalapeno pepper, and fresh cilantro.
In a separate small bowl, whisk together the olive oil and lime juice (and the hot sauce if you're using hot sauce instead of fresh jalapeno pepper).
Pour the olive oil and lime juice mixture over the bean mix, and gently toss together until well mixed.
Once the ingredients are well combined, carefully and gently fold in the diced mango and season lightly with sea salt or kosher salt.
You may want to taste, and adjust the seasonings, or add a bit more salt before serving.
Tips
Use sea salt or kosher salt for the best taste, instead of regular table salt. Similarly, use the best quality olive oil you have, and use freshly squeezed lime juice instead of bottled, if possible, for the best flavor.
TEXAS POTATO SALAD
This is from Derrick Riches, a former writer for The Spruce Eats. Derrick wrote, “If you haven't tried a Texas-style potato salad, you're missing out. Think German potato salad meets traditional potato salad with a touch of Southwestern flair. A must try at your next cookout!”
Prep Time: 20 minutes; Cook Time: 18 minutes; Total Time: 38 minutes; Yield: serves 4-6
To view this online, click here.
Ingredients
For the Pickled Jalapeños:
1/4 cup rice wine vinegar
Optional: 1/2 teaspoon mustard seed
1/2 teaspoon sea salt
2 large jalapeño (seeded and finely chopped)
For the Potatoes:
8 medium poatoes (Yukon gold, peeled and cut into 3/4 inch chunks)
For the Salad Dressing:
1/2 cup Dijon mustard
1/2 cup mayonnaise
1 teaspoon sea salt (more if needed)
1 teaspoon granulated sugar
1/2 teaspoon black pepper (coarse ground)
1/4 teaspoon cayenne pepper (or chipotle chili powder)
2 tablespoons rice wine vinegar
2 tablespoons pickling juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
For the Assembly:
2 stalks celery (washed and diced)
2 green onions (green part only, washed and chopped)
1/4 cup cilantro (leaves, washed and chopped)
2 eggs (hard-boiled, cut into medium chunks)
Directions
Note: while there are multiple steps to this recipe, this potato salad dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Pickled Jalapeños:
Gather the ingredients.
In a small glass or plastic bowl, add rice wine vinegar, mustard seed, salt, and diced jalapeño. You can use serrano peppers if you prefer.
Cover bowl with plastic wrap and place in refrigerator for 2 to 4 hours.
Make the Potatoes:
Gather the ingredients.
Bring 8 cups of water to boil in a large pot. Add 1 teaspoon salt to water as it begins to bubble.
Peel and cut Yukon potatoes into 3/4-inch chunks. Add to pot and boil for 15-18 minutes. Potatoes are done when easily pierced by a fork. Make sure they are still firm and not mushy.
Once potatoes are cooked through, drain and add to an ice bath (a large bowl with cold water and 1 cup of ice), for several minutes. This halts the cooking process and cools the potatoes.
Make the Dressing
Gather the ingredients.
Add mustard, mayonnaise, salt, sugar, black pepper, cayenne pepper, vinegar, pickling juice, chili powder, and garlic powder to bowl.
Combine and taste for salt content. Remember that potatoes tend to need a little more salt, so add 1/2 teaspoon more if necessary.
Assemble the Potatoes
Gather the ingredients.
Drain potatoes from ice bath.
Add to bowl along with celery pickled jalapeños, cilantro, egg, and green onions.
Using large spoon, gently combine with salad dressing.
Scoop potato salad into serving dish, top with plastic wrap and store in the refrigerator for at least 2 hours before serving.
RHUBARB AND CITRUS SALAD WITH BLACK PEPPER VINAIGRETTE
This is from the Good Housekeeping Test Kitchen. This recipe begins, "In just 15 minutes, throw together this refreshing spring side."
Total Time: 15 minutes; Makes 4 servings
To view this online, click here.
Ingredients
2 tbsp. honey
2 tbsp. white wine vinegar
3 stalks rhubarb, trimmed and cut into 1-in. pieces
1/4 c. olive oil
Kosher salt and pepper
2 Cara Cara oranges
3 oz. baby spinach (about 4 c.)
2 bunches watercress, thick stems removed
1/4 c. toasted pistachios, chopped
1 oz. ricotta salata, shaved
Directions
In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper.
Meanwhile, cut away peel and white pith from oranges, then thinly slice.
In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata.
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
But salads can be so much more. Check out the Black Bean and Mango Salad, the Rhubarb and Citrus Salad with Black Pepper Vinaigrette, and the rest of today's offerings. Enjoy!
COWBOY CAVIAR
This yumminess is from Margaux Laskey in The New York Times cooking e-newsletter. Margaux wrote, "Depending on where you’re from, this simple dip is known as cowboy caviar, Texas caviar or Dixie caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it’s always good with a pile of tortilla chips."
Yield: 8 cups; Time: 15 minutes, plus 2 hours' chilling
To view this online, go to https://cooking.nytimes.com/recipes/1020433-cowboy-caviar.
Ingredients
For the dressing:
1/3 cup olive oil
1/4 cup red wine vinegar
3 to 4 garlic cloves, minced
1 teaspoon granulated sugar
Kosher salt and black pepper
For the salad:
3 plum tomatoes, cored, seeded if desired, and diced
1/2 red onion, finely diced (about 3/4 cup)
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can black-eyed peas, rinsed
1-1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
1 red, green or yellow bell pepper, seeded and finely diced
1 jalapeño, seeded and finely diced
1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
1 scallion, white and green parts, chopped, for garnish (optional)
Tortilla chips, for serving
Preparation
Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.
CLASSIC POTATO SALAD
This yumminess is from Millie Peartree in The New York Times cooking enewsletter. The recipe begins, "The recipe for this Southern classic came from the chef Millie Peartree’s mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don’t overcook the potatoes — they take only 15 to 20 minutes to boil. You want potato salad, not mashed potatoes. You can prepare potato salad ahead of time and refrigerate it for up to 4 days."
Total Time: 35 minutes, plus chilling; Yield: 8 servings (2-1/2 quarts)
To view this online, go to https://cooking.nytimes.com/recipes/1022276-classic-potato-salad.
Ingredients
3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish
Preparation
Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
BLACK BEAN AND MANGO SALAD
This is from Jolinda Hackett on The Spruce Eats. She wrote, "Black beans and mangoes combine with fresh bell pepper, fresh jalapeno peppers and fresh cilantro in this simple vegetarian, vegan, high-protein, and gluten-free bean salad recipe. The flavors are simple yet powerful, and the combination is quite tasty.
"This black bean and mango salad recipe is vegetarian, vegan and gluten-free, and, with just one tablespoon of olive oil divided among four servings, it's also relatively low in fat. With less than 200 calories per serving, this bean salad also qualifies as a low-calorie recipe."
Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Makes 4 servings
To view this online, go to https://www.thespruceeats.com/black-bean-and-mango-salad-recipe-3378314.
Ingredients
1 (15.8-ounce) can black beans (drained and rinsed)
1 cup sweet red, orange, or yellow bell pepper (diced)
6 green onions (thinly sliced)
1 jalapeno pepper (seeded and minced) or hot sauce to taste
1/4 cup cilantro leaves (chopped)
1/4 cup fresh lime juice
1 tablespoon olive oil
2 cups mango (diced)
Sea salt or kosher salt (to taste)
Prepartions
Gather the ingredients.
In a large bowl, combine the drained and rinsed black beans, the diced bell pepper, green onions, minced jalapeno pepper, and fresh cilantro.
In a separate small bowl, whisk together the olive oil and lime juice (and the hot sauce if you're using hot sauce instead of fresh jalapeno pepper).
Pour the olive oil and lime juice mixture over the bean mix, and gently toss together until well mixed.
Once the ingredients are well combined, carefully and gently fold in the diced mango and season lightly with sea salt or kosher salt.
You may want to taste, and adjust the seasonings, or add a bit more salt before serving.
Tips
Use sea salt or kosher salt for the best taste, instead of regular table salt. Similarly, use the best quality olive oil you have, and use freshly squeezed lime juice instead of bottled, if possible, for the best flavor.
TEXAS POTATO SALAD
This is from Derrick Riches, a former writer for The Spruce Eats. Derrick wrote, “If you haven't tried a Texas-style potato salad, you're missing out. Think German potato salad meets traditional potato salad with a touch of Southwestern flair. A must try at your next cookout!”
Prep Time: 20 minutes; Cook Time: 18 minutes; Total Time: 38 minutes; Yield: serves 4-6
To view this online, click here.
Ingredients
For the Pickled Jalapeños:
1/4 cup rice wine vinegar
Optional: 1/2 teaspoon mustard seed
1/2 teaspoon sea salt
2 large jalapeño (seeded and finely chopped)
For the Potatoes:
8 medium poatoes (Yukon gold, peeled and cut into 3/4 inch chunks)
For the Salad Dressing:
1/2 cup Dijon mustard
1/2 cup mayonnaise
1 teaspoon sea salt (more if needed)
1 teaspoon granulated sugar
1/2 teaspoon black pepper (coarse ground)
1/4 teaspoon cayenne pepper (or chipotle chili powder)
2 tablespoons rice wine vinegar
2 tablespoons pickling juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
For the Assembly:
2 stalks celery (washed and diced)
2 green onions (green part only, washed and chopped)
1/4 cup cilantro (leaves, washed and chopped)
2 eggs (hard-boiled, cut into medium chunks)
Directions
Note: while there are multiple steps to this recipe, this potato salad dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the Pickled Jalapeños:
Gather the ingredients.
In a small glass or plastic bowl, add rice wine vinegar, mustard seed, salt, and diced jalapeño. You can use serrano peppers if you prefer.
Cover bowl with plastic wrap and place in refrigerator for 2 to 4 hours.
Make the Potatoes:
Gather the ingredients.
Bring 8 cups of water to boil in a large pot. Add 1 teaspoon salt to water as it begins to bubble.
Peel and cut Yukon potatoes into 3/4-inch chunks. Add to pot and boil for 15-18 minutes. Potatoes are done when easily pierced by a fork. Make sure they are still firm and not mushy.
Once potatoes are cooked through, drain and add to an ice bath (a large bowl with cold water and 1 cup of ice), for several minutes. This halts the cooking process and cools the potatoes.
Make the Dressing
Gather the ingredients.
Add mustard, mayonnaise, salt, sugar, black pepper, cayenne pepper, vinegar, pickling juice, chili powder, and garlic powder to bowl.
Combine and taste for salt content. Remember that potatoes tend to need a little more salt, so add 1/2 teaspoon more if necessary.
Assemble the Potatoes
Gather the ingredients.
Drain potatoes from ice bath.
Add to bowl along with celery pickled jalapeños, cilantro, egg, and green onions.
Using large spoon, gently combine with salad dressing.
Scoop potato salad into serving dish, top with plastic wrap and store in the refrigerator for at least 2 hours before serving.
RHUBARB AND CITRUS SALAD WITH BLACK PEPPER VINAIGRETTE
This is from the Good Housekeeping Test Kitchen. This recipe begins, "In just 15 minutes, throw together this refreshing spring side."
Total Time: 15 minutes; Makes 4 servings
To view this online, click here.
Ingredients
2 tbsp. honey
2 tbsp. white wine vinegar
3 stalks rhubarb, trimmed and cut into 1-in. pieces
1/4 c. olive oil
Kosher salt and pepper
2 Cara Cara oranges
3 oz. baby spinach (about 4 c.)
2 bunches watercress, thick stems removed
1/4 c. toasted pistachios, chopped
1 oz. ricotta salata, shaved
Directions
In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper.
Meanwhile, cut away peel and white pith from oranges, then thinly slice.
In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata.
LUCALI SALAD
This is from Sam Sifton in The New York Times cooking newsletter. Sam wrote, "Mark Iacono sometimes serves a version of this salad at Lucali, his candlelit church of pizza in Brooklyn. It’s what he calls a “bottom of the bowl” salad, reminiscent of what’s left after a long Sunday dinner with family, with tomatoes, black olives and red onion deeply marinated in a vinegar-heavy dressing. He layers these above and below cold, crisp lettuce, adds a final drizzle of dressing and serves the salad with a meatball on top of it. But it goes as well plain alongside a pizza or under a sausage that’s been simmered in sauce, with stuffed shells or lasagna or eggplant Parm. You don’t need fancy tomatoes or lettuce with bona fides, just strong vinaigrette and enough time to allow the tomatoes to bleed out in it before you assemble the salad and serve."
Yield: 4 to 6 servings; Time: 40 minutes
This was featured in "Most House Salads Are Terrible. Make Yours Shockingly Superb.", and can be viewed online at https://cooking.nytimes.com/recipes/1019208-lucali-salad.
Ingredients
For the salad:
5 smallish tomatoes, halved and cut into fifths
1/2 smallish red onion, peeled and thinly sliced
1 rib celery with leaves, ideally from the heart, chopped
18 canned, pitted black olives, plus 2 tablespoons olive brine
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon lemon pepper
1/3 cup olive oil
1 teaspoon red-wine vinegar
1 head iceberg lettuce, outer leaves and brown bits removed, roughly torn
For the dressing:
1 cup plus 2 tablespoons olive oil
1/2 cup red-wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon lemon pepper
Preparation
Combine the tomatoes, red onion and celery in a large bowl. Add the olives, bruising each slightly between finger and thumb, and the olive brine.
Add the salt, peppers, olive oil and red-wine vinegar to the bowl, and mix gently with your hands or a wooden spoon. Cover with plastic wrap, and place in refrigerator for a minimum of 20 minutes and up to 2 hours.
Wash and dry the lettuce, then put in a bowl, cover and place in the refrigerator until ready to assemble the salad.
Make the dressing. There will be a lot left over, which you can cover and store in the refrigerator for up to a few weeks. Combine the olive oil, red-wine vinegar, salt, black pepper and lemon pepper in a jar or large bowl. Cover the jar, and shake until emulsified, or use a whisk to achieve the same result in the bowl. Set aside.
Assemble the salad. Spoon onto a large platter enough of the tomato mixture and accumulated juices to cover its bottom. Arrange some of the iceberg across the top of the tomatoes, and drizzle a little dressing over it. Add some more of the tomato mixture, then another round of the iceberg. Drizzle with some more of the dressing, and then repeat. Serve immediately, so the lettuce does not wilt, either with Italian bread or topped with meatballs, perhaps alongside spaghetti or pizza.
Wednesday, August 14, 2024
Wednesday Recipes
We're half-way through the week. If we made it this far, can the weekend be too far off?
Since we do have to eat, here are six vegetarian recipes to help you through the day, including Kung Pao Cauliflower and Kiwi and Orange Compote with Almonds. Enjoy!
PAPRIKA CAULIFLOWER PITA POCKETS
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes
To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.
Ingredients
1 head cauliflower (2 lb.), cut into bite-size florets
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed
Preparation
Steam cauliflower 7 to 9 minutes, or until tender.
Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.
KIWI AND ORANGE COMPOTE WITH ALMONDS
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.
Ingredients
1/3 cup granulated sugar
2 whole cardamom pods, crushed
2 whole allspice
1 cinnamon stick
1/2 tsp. vanilla extract
3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices
4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices
2 Tbs. sliced almonds, toasted
Preparation
Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.
Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.
CLASSIC POTATO SALAD
This yumminess is from Millie Peartree in The New York Times cooking enewsletter. The recipe begins, "The recipe for this Southern classic came from the chef Millie Peartree’s mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don’t overcook the potatoes — they take only 15 to 20 minutes to boil. You want potato salad, not mashed potatoes. You can prepare potato salad ahead of time and refrigerate it for up to 4 days."
Total Time: 35 minutes, plus chilling; Yield: 8 servings (2-1/2 quarts)
To view this online, go to https://cooking.nytimes.com/recipes/1022276-classic-potato-salad.
Ingredients
3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish
Preparation
Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
KOREAN CORN CHEESE
This is from Darun Kwak in The New York Times cooking enewsletter. For this recipe, Darun wrote, "A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients — canned corn, mayonnaise and mild shredded cheese — yields a nearly effortless banchan, or side dish, that smells and tastes like comfort. It’s extremely kid-friendly, but is also enjoyed as anju, or food that pairs well with alcohol. (Soju, a popular Korean alcoholic beverage, is a great match.) This versatile, sweet-savory dish is best enjoyed hot and accompanied by an array of dishes, like kimchi, gochujang-glazed eggplant, bulgogi or galbi."
Total Time: 15 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021553-korean-corn-cheese. While you're at it, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
1 (15-ounce) can corn kernels, drained
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
3/4 to 1 cup shredded mozzarella cheese (see Tip)
1 scallion, thinly sliced
Preparation
Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
Spread the mixture evenly into a single layer, then cover with cheese.
Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
Sprinkle with the scallions and enjoy while it's hot and cheesy!
Tip
For extra flavor, blend mozzarella with another mild, melty cheese like Muenster.
ANGEL HAIR PASTA
This is from Dan Pelosi in The New York Times cooking enewsletter. For this yumminess, Dan wrote, "This simple yet satisfying pasta recipe is made with just a few pantry staples. It comes together quickly and with ease, as angel hair is one of the fastest cooking pastas. The classic combination of olive oil, butter, garlic and herbs is enough to coat the thin, delicate strands of pasta, but the addition of soft, bursting cherry tomatoes really sweetens the deal. Be sure to serve with plenty of freshly grated Parmesan for the ultimate bowl of comfort."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025479-angel-hair-pasta. While you're at it, be sure to sign up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
Salt
1/4 cup extra-virgin olive oil
3 tablespoons butter
1 pound cherry tomatoes, halved
3 garlic cloves, minced
1 shallot, minced
Freshly ground black pepper
Crushed red pepper (optional)
1 pound angel hair pasta
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
2 tablespoons minced fresh basil or 2 teaspoons dried basil
Freshly grated Parmesan, for serving
Preparation
Heat a large pasta pot of salted water to a boil.
To a large pan over medium heat, add olive oil and butter. Allow the butter to melt, then add cherry tomatoes. Cook until tomatoes are beginning to soften and the skins are a little blistered, 4 to 6 minutes.
Add garlic, shallot, 1 teaspoon each of kosher salt and black pepper, and a pinch of red pepper, if using, and toss to combine with the tomatoes. Cook for about 6 minutes, until the shallots are translucent and the tomatoes are fully softened yet still intact. Meanwhile, add pasta to the boiling salted water and cook until al dente according to the packaging directions, about 2 minutes. Reserve 1 cup of pasta water, then strain the pasta.
Add the cooked pasta, herbs and a bit of the reserved pasta water to the pan and cook for 2 minutes, stirring to combine, until you have a glossy pasta sauce; add more pasta water slowly, if needed. Serve topped with plenty of Parmesan.
KUNG PAO CAULIFLOWER
This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/kung-pao-cauliflower-5339620.
Ingredients
1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Special equipment: a deep fry thermometer
Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
Since we do have to eat, here are six vegetarian recipes to help you through the day, including Kung Pao Cauliflower and Kiwi and Orange Compote with Almonds. Enjoy!
PAPRIKA CAULIFLOWER PITA POCKETS
This is from the September 2007 (?) issue of Vegetarian Times (page 76), and begins, "Cauliflower, like paprika, is frequently undervalued in home kitchens. What better way to highlight them both than with this simple dish. Try topping with fresh tomatoes, chopped black olives, and some low-fat Parmesan cheese." Makes 4 servings; Time: 30 minutes
To view this online, go to https://www.vegetariantimes.com/recipes/paprika-cauliflower-pita-pockets/.
Ingredients
1 head cauliflower (2 lb.), cut into bite-size florets
3 Tbs. olive oil
2 Tbs. sweet Hungarian paprika
1/2 tsp. ground black pepper
1/2 tsp. fine sea salt
1 small red onion, diced (1 cup)
1 clove garlic, minced (1 tsp.)
1/2 cup low-sodium vegetable broth
2 Tbs. lemon juice
4 pita bread rounds, halved and warmed
Preparation
Steam cauliflower 7 to 9 minutes, or until tender.
Heat oil, paprika, pepper, and salt in nonstick skillet over medium-low heat, 2 minutes, or until fragrant, stirring constantly. Add onion and garlic, and sauté 2 minutes more. Stir in broth and cauliflower, and simmer 3 minutes. Remove from heat, and stir in lemon juice. Serve with pita halves.
KIWI AND ORANGE COMPOTE WITH ALMONDS
This is from the May 2005 issue of Vegetarian Times (page 42). It is in an article titled Calci-yum!, and begins, "This is a very simple dessert: nothing more than fresh kiwi, oranges and a spiced syrup, but it tastes heavenly. " Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/kiwi-and-orange-compote-with-almonds/.
Ingredients
1/3 cup granulated sugar
2 whole cardamom pods, crushed
2 whole allspice
1 cinnamon stick
1/2 tsp. vanilla extract
3 large oranges, peeled and white pith removed, cut crosswise into 1/3-inch-thick slices
4 kiwis, peeled and cut crosswise into 1/3-inch-thick slices
2 Tbs. sliced almonds, toasted
Preparation
Combine 3/4 cup water, sugar, cardamom, allspice and cinnamon in saucepan. Stir over medium-high heat until sugar dissolves, about 5 minutes. Bring to a boil. Reduce heat to low, and cook until liquid is syrupy and slightly reduced, about 8 minutes. Remove from heat. Stir in vanilla.
Put orange and kiwi slices in shallow bowl. Pour hot syrup over fruit. Let cool to room temperature, cover and chill at least 1 hour, up to 4 hours. Sprinkle with almonds, and serve.
CLASSIC POTATO SALAD
This yumminess is from Millie Peartree in The New York Times cooking enewsletter. The recipe begins, "The recipe for this Southern classic came from the chef Millie Peartree’s mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don’t overcook the potatoes — they take only 15 to 20 minutes to boil. You want potato salad, not mashed potatoes. You can prepare potato salad ahead of time and refrigerate it for up to 4 days."
Total Time: 35 minutes, plus chilling; Yield: 8 servings (2-1/2 quarts)
To view this online, go to https://cooking.nytimes.com/recipes/1022276-classic-potato-salad.
Ingredients
3 pounds russet, Yukon Gold or Idaho potatoes, peeled and cut into 1-inch cubes
Kosher salt and black pepper
1 cup mayonnaise
1/4 cup sweet relish
1 tablespoon yellow mustard
1 teaspoon granulated onion or onion powder
6 hard-boiled eggs, peeled and diced small
2 celery stalks (optional)
Sweet paprika, for garnish
Preparation
Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
KOREAN CORN CHEESE
This is from Darun Kwak in The New York Times cooking enewsletter. For this recipe, Darun wrote, "A uniquely Korean-American creation, corn cheese is a dish inspired by two cultures. The simplicity of the ingredients — canned corn, mayonnaise and mild shredded cheese — yields a nearly effortless banchan, or side dish, that smells and tastes like comfort. It’s extremely kid-friendly, but is also enjoyed as anju, or food that pairs well with alcohol. (Soju, a popular Korean alcoholic beverage, is a great match.) This versatile, sweet-savory dish is best enjoyed hot and accompanied by an array of dishes, like kimchi, gochujang-glazed eggplant, bulgogi or galbi."
Total Time: 15 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1021553-korean-corn-cheese. While you're at it, sign up for The New York Times cooking enewsletter. Great recipes, guides, and more.
Ingredients
1 (15-ounce) can corn kernels, drained
1/4 cup finely chopped red bell pepper
3 tablespoons mayonnaise
1 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter
3/4 to 1 cup shredded mozzarella cheese (see Tip)
1 scallion, thinly sliced
Preparation
Heat your broiler. In a medium bowl, combine corn, bell pepper, mayonnaise, sugar, salt and pepper.
In an 8-inch cast-iron or ovenproof skillet, melt the butter over high. Add the corn mixture and sauté just until warmed, 2 to 3 minutes.
Spread the mixture evenly into a single layer, then cover with cheese.
Set the skillet on the rack nearest the broiler and cook until the cheese is golden brown in spots, about 3 to 4 minutes. (Keep a close eye on it, as oven temperatures may vary.)
Sprinkle with the scallions and enjoy while it's hot and cheesy!
Tip
For extra flavor, blend mozzarella with another mild, melty cheese like Muenster.
ANGEL HAIR PASTA
This is from Dan Pelosi in The New York Times cooking enewsletter. For this yumminess, Dan wrote, "This simple yet satisfying pasta recipe is made with just a few pantry staples. It comes together quickly and with ease, as angel hair is one of the fastest cooking pastas. The classic combination of olive oil, butter, garlic and herbs is enough to coat the thin, delicate strands of pasta, but the addition of soft, bursting cherry tomatoes really sweetens the deal. Be sure to serve with plenty of freshly grated Parmesan for the ultimate bowl of comfort."
Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025479-angel-hair-pasta. While you're at it, be sure to sign up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
Salt
1/4 cup extra-virgin olive oil
3 tablespoons butter
1 pound cherry tomatoes, halved
3 garlic cloves, minced
1 shallot, minced
Freshly ground black pepper
Crushed red pepper (optional)
1 pound angel hair pasta
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
2 tablespoons minced fresh basil or 2 teaspoons dried basil
Freshly grated Parmesan, for serving
Preparation
Heat a large pasta pot of salted water to a boil.
To a large pan over medium heat, add olive oil and butter. Allow the butter to melt, then add cherry tomatoes. Cook until tomatoes are beginning to soften and the skins are a little blistered, 4 to 6 minutes.
Add garlic, shallot, 1 teaspoon each of kosher salt and black pepper, and a pinch of red pepper, if using, and toss to combine with the tomatoes. Cook for about 6 minutes, until the shallots are translucent and the tomatoes are fully softened yet still intact. Meanwhile, add pasta to the boiling salted water and cook until al dente according to the packaging directions, about 2 minutes. Reserve 1 cup of pasta water, then strain the pasta.
Add the cooked pasta, herbs and a bit of the reserved pasta water to the pan and cook for 2 minutes, stirring to combine, until you have a glossy pasta sauce; add more pasta water slowly, if needed. Serve topped with plenty of Parmesan.
KUNG PAO CAULIFLOWER
This is from the Food Network kitchen. It begins, "Forget chicken: This sweet and spicy vegetarian dish proves once more that cauliflower is king. Originally from Sichuan province but popular in other parts of China, as well as in Chinese-American restaurants, kung pao chicken is traditionally a stir-fry. Here, the cauliflower is deep-fried for a light and crispy texture that pairs perfectly with the dish’s signature chiles and peanuts."
Active Time: 45 minutes; Total Time: 45 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/kung-pao-cauliflower-5339620.
Ingredients
1/4 cup sweet chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon white wine vinegar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil, plus more for frying
3 scallions, thinly sliced, white and green parts separated
1 medium jalapeño, thinly sliced
One 1-inch piece ginger, minced
2 large eggs
3/4 cup cornstarch
1 medium head cauliflower (about 2 pounds), cut into florets (6 to 7 cups)
Kosher salt and freshly ground black pepper
1/4 cup fresh cilantro leaves, chopped
1 tablespoon roasted and salted peanuts, roughly chopped
Directions
Special equipment: a deep fry thermometer
Whisk together the sweet chili sauce, soy sauce, vinegar and sesame oil in a medium bowl.
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the scallion whites and jalapeños and cook, stirring, until the jalapeños are soft and the seeds start to turn golden brown, 3 to 4 minutes. Add the ginger and cook, stirring, until soft, about 1 minute. Reduce the heat to medium and stir in the chili sauce mixture. Bring a boil and let cook until slightly thickened, 1 to 2 minutes. Set aside and keep warm.
Fill a large heavy-bottom pot, fitted with a deep fry thermometer, with 2-inches of oil and heat the oil to 350 degrees F over medium-high heat. Set a wire rack in a rimmed baking sheet.
Whisk together the eggs, cornstarch and 1 tablespoon water in a medium bowl. Fold in the cauliflower until well coated in the batter. Add one-third of the cauliflower to the oil with a slotted spoon and fry, stirring as needed and adjusting the heat to maintain temperature, until golden, crispy and tender on the inside, about 6 minutes. Remove the cauliflower with the slotted spoon and transfer to the rack. Sprinkle with salt. Fry the remaining cauliflower, in 2 more batches, making sure the temperature of the oil comes back to 350 degrees F between each batch.
Add the fried cauliflower, 1/2 teaspoon salt and a few grinds of pepper to the sauce and gently toss to coat well. Transfer to a serving platter and sprinkle with cilantro, peanuts and the reserved scallion greens.
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