Nothing makes me happier than wandering around a farmers market on a weekend morning. The smell of fresh flowers and vegetables, talking to the farmers who grew and brought their goodness to us in the city, discovering new kinds of greens, dreaming up a menu for dinner that night… it’s heaven. And it’s exactly what B and I did this past Saturday at the Union Square Greenmarket. It feels good to support the local farmers and it feels even better to put all that fresh food in your belly.
The salad we created (pictured above): boston lettuce, radish sprouts (which had quite a spicy bite to ‘em!), heirloom tomatoes and shaved asparagus on top. I tossed it all with two colors of sesame seeds, some chili flakes, lemon and olive oil. Simple perfection.
Perhaps one of the most simple salads to make — and also one of the most beautiful and delicious. The bite of the arugula is softened with a touch of olive oil and lemon… then sweetened with the grapefruit… then juxtaposed with the shaved fennel. Add a little crunch with those pine nuts and your taste buds are in heaven. Serve it as a first course or add a little protein (shrimp, white fish, tofu…?) and you’ve got yourself an A+ dinner.
Arugula, Fennel, Grapefruit + Pine Nuts Salad
- couple big handfuls of arugula
- 2 TBSP extra virgin olive oil
- juice of 1 lemon
- 1 fennel bulb, shaved on a mandoline
- 1 grapefruit, quartered
- handful of pine nuts
- drizzle of balsamic glaze
- In a bowl, massage arugula with olive oil and lemon juice with your hands until well-coated, then plate.
- Add fennel, grapefruit and pine nuts on top.
- Drizzle with balsamic glaze and serve!
A Recipe From Jamie Stelter | www.thetvdinner.com
This is one of my most favorite salads to make because:
1. It takes less than 10 minutes to whip up.
We love brussels sprouts in our house: shaved raw in a mustard vinaigrette, roasted with apples, sauteed with shallots in a hash, you name it. And now we can add crispy in a salad to that list. I actually made the mistake of making this as a starter before a big meal, not realizing a) how filling it would be and b) how much we’d love it that anything coming after would pale in comparison. So consider yourself warned: this will be your new favorite go-to salad entree. Next time I may even add a piece of plain grilled fish or shrimp on top.
It’s time for episode 4 of TV Dinner and this one is dedicated to my fellow non-meat eaters who have gone to a restaurant, only to discover that there is but one viable dinner option on the menu.
A few weeks ago in Montauk my friend Rina was raving about the way she makes kale salad — “just massage avocados into it, and that’s your dressing!” — so I obviously had to try it for myself. She was right to rave; it was delicious. B loved it too. In fact I think he finished his plate before me, which is very unusual in our house.
I’m on a little bit of a simple summer salad kick right now. In this heat — nay, humidity — I just can’t stomach anything heavy. Plus what’s better than fresh veggies, herbs and citrus — all on one plate.
Peas really don’t get the love they deserve. I always see them in the market and think – huh, peas, I should eat you. But what can I put you with to make you a little more interesting? Enter the latest issue of Bon Appetit, which I read on the plane ride home from vacation, in which I found this recipe that looked as delicious as it did easy. The latter, easy, was the key this week, since getting back into the routine after two weeks off has been a bit harder than I anticipated.
I don’t know about you, but lunch is always the hardest meal for me to figure out each day. I know I’m on a slightly different schedule than most of you and am craving slightly different food, but I’ll venture a guess that we all want a few of the same things out of our high-noon (or 10 a.m., 2 p.m., whatever time) feeding.
As soon as the snow started falling last Friday night I was dreaming about the beach. Fine, the food at the beach – Rockaway Taco to be exact — and their famous salad served in a ziploc bag. It is so simple and divine — long spears of cucumber, mango and jicama swimming in a citrus chile dressing. I thought I could recreate it in the same vein and serve it in individual mason jars — I’m working on my dinner party presentation here — but what seemed cute and creative just didn’t seem practical. So I chopped the veggies smaller, added pomegranate seeds, and plated it with the main course.
It is so easy to make and looks so festive next to the arroz verde (green rice) and fish tacos — don’tcha think?!