Tasty

If you can tell from the blog lately, it is definitely salad season at my household.  The best part about this concoction is it was made with random stuff in my fridge that I was hoping would all go together – spoiler alert… it did.

Peach Corn Kale Salad with Basil Honey Vinaigrette 

Salad: 

• 1 bunch of kale, leaves thinly sliced
• 3 peaches, sliced
• 3 ears of fresh corn, kernels cut from corn
• 1/4 cup cheese (I used Humboldt fog, but goat cheese, feta, etc. would all work well)
• few sprigs of basil, thinly sliced
• olive oil

Dressing: 

• 1 Tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 tsp whole grain mustard
• 1 tsp honey
• 5 basil leaves, minced

1. Combine dressing ingredients in a mason jar, secure lid and shake until mixed thoroughly. Season with salt and pepper
2. Toss kale with splash of olive oil and massage until kale breaks down (volume should reduce by half).
3. Transfer to a large bowl and add peaches, corn and basil.
4. Drizzle dressing over salad and toss.
5. Top with cheese and dig in!

* the great part about this salad is it lasts a day (possibly two) – great for lunch leftovers the next day!

Please do not let the fact this doesn’t look extremely appetizing deter you. This is the best salad (ok second best) and it couldn’t be easier for those nights where you want Thai takeout (takeout salads are never good anyway).

Luang Prabang Fusion Salad

Salad:

• 2 eggs
• 1 large head of red butter leaf lettuce, hand torn
• 2 scallions, sliced
• 1/2 cup cilantro springs
• 1/4 cup parsley springs

Dressing: 

• 1/2 Tablespoon minced ginger
• 1 serrano chili, minced
• 1 1/2 Tablespoons Thai fish sauce
• 1 Tablespoons fresh lime sauce
• 6 garlic cloves, minced
• 1 Tablespoon peanut oil
• 1/4 pound ground pork
• 1/2 tsp salt
• 2 tsp sugar
• 1/3 cup water
• 1/2 cup rice vinegar
• 2 Tablespoons dry roasted peanuts, chopped

1.  Put eggs in a saucepan with cold water to cover. Bring to a boil then reduce heat and cook at a gentle rolling boil for 10 minutes. Drain and let cool.
2. Place salad ingredients in a large bowl and set aside.
3. Peel hard boiled eggs and cut in half. Transfer yolks to a bowl and mash. Slice egg whites and set aside.
4. Mix ginger, chili, fish sauce, lime juice & a clove of garlic in a mason jar and shake until combined.
5. Heat a wok over high heat. Add oil and heat for 20 seconds, add remaining garlic and stir fry for 20 seconds more. Add pork and use your spoon to break up to small pieces. Once pork is cooked through (1-2 minutes), add salt, sugar then hot water and bring to a boil. Add vinegar, mashed egg yolks and stir to blend.
6. Pour hot liquid and pork over the prepared greens and toss gently.  Pour the lime juice dressing and toss.
7. Transfer to dishes and top with egg white slices and chopped peanuts.

I recently subscribed to Food & Wine magazine, and have been LOVING their delicious recipes each month!  One of my favorites from this past edition was this delicious burger… paired with shoestring fries and a yummy beer – it was the perfect weekend lunch for this hot summer weather!

Farmbar Pork Burgers with Bread & Butter Zucchini Pickles

• 1/2 lb ground pork
• 1/2 lb fresh chorizo (I used chicken chorizo), casings removed and sausage broken up
• 1/4 ricotta cheese
• 1.5 T capers, drained, rinsed, finely chopped
• sharped cheddar cheese (thinly sliced or finely shredded)
• brioche burger buns
• mayo/mustard/ketchup
• butter lettuce
• bread & butter zucchini pickles

1. Gently mix ground pork, chorizo, ricotta and capers.
2. Form meat into patties and season with salt & pepper.
3. Grill burgers over moderately high heat, turning once until cooked through (about 10 minutes).
4. Top with cheddar during the last minute and let melt.
5. Let burgers sit for 5 minutes.
6. Assemble burgers by spreading mayo/ketchup/mustard on buns, set burger on bottom bun, top with pickles, lettuce and top bun.
7. Eat ASAP and enjoy!

Bread & Butter Zucchini Pickles

• 2 zucchinis (1 lb worth), sliced crosswise 1/8 inch thick
• 1/2 cup thinly sliced sweet onion
• 3 T kosher salt
• 1 1/2 cups unfiltered apple cider vinegar
• 2 tsp mustard seeds
• 1 1/2 tsp dry mustard powder
• 1 tsp ground turmeric

1. In a large bowl, toss zucchini and onion with 2 T salt.
2. Cover with ice water and let stand for 45 minutes (until softened).
3. Drain and pat veggies dry.
4. Meanwhile, combine 1 T salt, vinegar, sugar, mustard seeds, mustard powder, turmeric & 1/2 cup of water in a medium saucepan.  Bring to a boil & stir until sugar is dissolved.
5. Transfer zucchini to a quart sized mason jar and top with vinegar mixture. Let cool and refrigerate over night (although I have definitely let these sit for an hour and then enjoyed them).

*Pickles will last 1 week