Winter Panzanella with Beets, Orange and Fresh Herbs

In summer months one of our favorite salads is an Italian bread cube and tomato-studded masterpiece, called Panzanella.  It’s made with day-old bread that’s firm and crisp, and soaks up the juicy tomato goodness creating a sweet and crunchy-soft bite.  In this winter version, orange takes the place of the tomato, creating a different sort of sweet that’s every bit as good, if not traditional.  We toss in some of the season’s favorite partners as well — roasted beets, crisp romaine lettuce and fresh herbs like parsley, arugula and cilantro. Continue reading

Lemon Quinoa with Herbs

Quinoa is worth trying — if you haven’t already. It’s high in protein, fast-cooking, and its feather-weight grains are a natural basis for light and nutritious salads. Its neutral flavor is universally appealing and marries well with all sorts of vegetables and herbs. Try tossing in diced cucumber, tomato or stone-fruits when summer harvest arrives. Continue reading

Barley Salad with Roasted Mushrooms and Greens

This dish was adapted from Melissa Clark’s A Good Appetite column in the New York Times. Clark is a terrific writer and her recipes are always straightforward and spot-on. The original featured roasted celery root — I’ve substituted sautéed greens instead (or try roasted sunchokes, turnips, parsnips or carrots per Clark’s suggestion). Vary the greens as you wish — add a handful of those zippy mustard leaves included in last week’s delivery along with whatever else is in the fridge like broccoli, spinach or chard — just about any would be nice. I used a mix of chard, dandelion and arugula. The barley is nutty tasting with a pleasant chew — just right for a hearty dinner salad. Continue reading

French Lentil Salad with Arugula and Goat Cheese

This salad riffs on a classic French bite — every cook can offer their own variation on the theme. Flavored with salty capers, Dijon mustard and spicy arugula, you can adapt the ingredients to the seasons. In summer add sweet tomatoes, bell peppers or grilled eggplant — in winter toss in roasted squash or carrots. Substitute basil or parsley for the cilantro. Continue reading