Page 13 - Summer 2020
P. 13

Best of Summer Rice Salad
Serves 4
For the salad:
2 cups cooked rice - wild rice blend is good 2 large peaches pi ed and diced
1 cup blueberries
1 pint cherry tomatoes, halved
2 ears sweet corn, kernels removed
2 cucumbers, peeled, seeded, diced
2 cups greens - spinach, kale, mixed greens, arugula chopped or sliced nuts, such as almonds or walnuts Ssrinkle of cheese - feta, gorgonzola, Parmesan (optional) For the dressing: (this will make extra)
1.5 oz fresh basil leaves
2 cloves garlic
1/4 cup raw cashews (soaked for 1 hour), drained
1-2 tablespoons water, or more as needed
2 tablespoons white wine vinegar
1 teaspoon dijon
salt and pepper to taste
1. Dressing: Combine all ingredients in a blender and blend until very smooth. Add more water to help blend as needed. Taste and reseason to your liking.
2. Salad: In a large bowl combine the rice, greens, peaches, blueberries, tomatoes, and corn. Drizzle the dressing over the salad and gently toss until salad is well coated. Top with nuts and cheese. (If you want to make this salad ahead of time or eat it for a few days, add the greens to each serving, instead of all at once.)
Warm Corn & Farro Salad
Serves 4
This is best with sweet, local corn, but you can use frozen corn and it will still be yummy. Also, feel free to replace the farro with another hearty grain such as barley, wheat berries, rice, or buckwheat.
1 cup cooked pearled farro (or rice, barley, wheat berries) 3-4 ears of corn (depends on size)
extra-virgin olive oil
1 jalapeño, thinly sliced (seeds removed if you don’t like it too spicy)
2 garlic cloves, minced
2 scallions, sliced
1/2 - 1 cup unsweetened coconut milk sea salt, to taste
1/2 cup pumpkin seeds, toasted Juice of 1 lime
1. Bring to boil 1/2 cup farro and 2 cups salted water. Reduce heat and simmer 20 minutes until tender. Drain and cool.
2. Cut kernels from corn; set aside.
3. Heat oil in a large nonstick skillet over medium heat
until shimmering. Cook jalapeno, garlic, and scallions, tossing, until so ened. Add corn and turn heat up
a li le. Cook, stirring occasionally, until corn gets a li le color. Add grains and cook, stirring, until heated through and ge ing a li le crispy. Add 1/2 cup coconut milk; season with salt and lime juice. Taste. Bring to a simmer and cook, adding more coconut milk if needed, then top with pumpkin seeds.
Grilled Zucchini Buckwheat Salad
Buckwheat is de nitely an underappreciated grain. (Technically it’s not a grain, but a seed). It’s also gluten free, despite the name. You can easily substitute quinoa, farro, or rice for the buckwheat. Serves 4
1 1/2 cups cooked buckwheat groats 1 pound zucchini
3-5 radishes, thinly sliced
1/2 cup parsley,  nely chopped
1/4 cup fresh dill or mint, minced
1/2 cup chopped toasted/salted pistachios or almonds juice and zest of 1 lemon
1 tablespoon white balsamic vinegar
4 tablespoons extra virgin olive oil
sea salt and black pepper, to taste
Parmesan or goat cheese (optional)
1. To cook Buckwheat: Add 1 cup buckwheat groats to a  ne-mesh strainer and rinse with cold water. Boil 1 1/2 cups water, add a big pinch of salt, then add the groats and cook until most of the water is absorbed, about 10 minutes. Turn o  heat, cover, and let sit 10 minutes. Add back to strainer and rinse with cold water until the water runs clear.
2. Cut zucchini in half lengthwise. Lightly oil and grill (outdoors or stove grill pan) cut side down until you get grill marks. Flip and grill a few more minutes until so ened. Let cool and then slice into half moons or large dice.
3. In a large bowl whisk together the zest, juice and vinegar. Gradually add the oil. Whisk well and season to taste with salt and pepper. Add the squash, buckwheat, herbs, radishes, and nuts to the large bowl. Toss and garnish with cheese, if using.

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