Simple salad…simple side
August 19, 2013
Green beans with pickled red onion…a perfect summer salad or side. 1) Blanch green beans , refresh in an ice bath and drain 2) Thinly slice red onion and steep in a few tablespoons of apple cider vinegar 3) Strain pickled onion and toss with green beans, season with a pinch of salt and a grind of pepper. If you happen to have a few sprigs of dill, even better but not necessary. Serve them chilled or at room temperature. That’s it…done.
Salad Days
August 7, 2013
It’s my favorite white bean salad 3 ways…a base of cannellini and garbanzo beans, green pepper, red or green onion, persian cucumbers and radishes in a simple vinaigrette Simple enough to prepare ahead and it holds well served chilled or at room temperature…just perfect for these hot summer days.
Take it to Greece and add a handful of kalamata olives , a sprinkle of oregano and some cubed feta cheese. Maybe the middle east by adding a touch of sumac to the dressing and some halved grape tomatoes , toasted pita pieces and some fresh mint to the salad.
All contain enough protein and crisp vegetables to be a satisfying lunch on its own or if it’s time for dinner, any of the three would be perfect along side a platter of grilled lamb chops. Mmm…lamb chops.
I ♥ Fattoush
March 13, 2013
Really, you’d think I was Lebanese or something. It’s the Sumac… the Middle Eastern spice… that gives Fattoush its distinctive character. I eat it all year round but it just tastes better when the weather is still cold, like a quick Mediterranean vacation. The assortment of crunchy vegetables, herbs, crisp pita and simple dressing is just what’s needed to lift your spirits on a gray March day. Not a minute too soon, I think it’s time for lunch.
Pan con Tomate
September 14, 2012
With the summer tomatoes better than ever now, it’s a perfect time to enjoy this classic from the north of Spain. Start with a great slice of bread and grill it or toast it up. Then, simply rub the rough surface with a clove of garlic followed by a good rub of the cut side of a ripe tomato. A sprinkle of coarse salt (and a little drizzle of olive oil if you’d like) and you are done and done. Eaten as a snack or as part of a light lunch as they serve it up at Sunday Supper, the key here lies in the ingredients. Use the best rustic bread you can get your hands on and go that extra mile to get a great tomato from a local farmers market or country farm stand. You might even try knocking out a homemade loaf yourself with this recipe from The Fresh Loaf. Any way you get it done…treat yourself and just do it. You’ll find yourself wondering why you never made this before.
http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-bread
http://sunday-suppers.com/midday-meal-asparagus-sformato-fondanta-pan-con-tomate/
For starters,
May 26, 2012
I kept this Quinoa salad simple. Feta , tomatoes, Italian parsley and Quinoa tossed with a simple vinaigrette of lemon juice and olive oil with a touch of garlic. Salt and pepper to taste and you’re done. A simple, satisfying lunch or a great side for any summer supper. Then I started thinking of ” add ins”…garbanzos, Persian cucumbers? Maybe oil packed tuna or some grilled chicken? Dill? Basil? This basic recipe will allow you plenty of variations for an entire summer of good eats that are good for ya. 
simplequietmodern 