ROASTED RED PEPPER AND OLIVE VINAIGRETTE

Roasted Red Pepper and Olive Vinaigrette

Based on a recipe by Catherine Walthers, Raising the Salad Bar.
Prep Time20 mins
Course: Sauces, Salad Dressings
Author: Catherine Christiano

Ingredients

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon minced garlic
  • 2/3 cup olive oil
  • 1/2 cup roasted red peppers 1/4 inch dice
  • 3 tablespoons chopped kalamata olives
  • 1 tablespoons minced fresh parsley
  • salt and pepper

Instructions

  • In a medium bowl, make vinaigrette by combining vinegar, lemon juice, and garlic. Slowly whisk in oil. Stir in diced roasted red peppers, olives, and parsley; season to taste with salt and pepper. 

Notes

Makes 1 1/2 cups vinaigrette. Pairs well with dark green leafy greens, like baby spinach, chicken and white fish, like cod.

CHICKEN WRAP WITH BLACK BEAN AND CORN SALAD

Chicken Wrap with Black Bean, Corn and Tomato Salad

Prep Time15 mins
Total Time15 mins
Course: <= 30 Min Prep, Sandwiches
Servings: 2 servings
Author: Catherine Christiano

Ingredients

  • 2 wraps
  • 1 cooked boneless chicken breast sliced in strips
  • 2/3 cup Black Bean and Corn Salad see separate recipe

Instructions

  • Arrange chicken in same direction from center to edge of wrap. Pile black bean salad on top. Fold empty half of wrap over, forming a semi-circle, then fold sides on top. Use toothpicks, if needed, to hold together.

CAPRESE SALAD

Caprese Salad

This great combination of fresh tomatoes, basil, and mozzarella is perfect in late summer.
Prep Time15 mins
Total Time15 mins
Course: <= 30 Min Prep, Appetizers, Can Prepare Ahead, Side Dishes - Salads, Vegetarian
Servings: 4 servings
Author: Catherine Christiano

Ingredients

  • 1 large tomato sliced 1/4" thick
  • fresh basil
  • 8 ounces fresh mozzarella sliced
  • 3 tablespoons olive oil
  • 1 baguette sliced

Instructions

  • Alternate slices of tomato with slices of mozzarella and basil leaves. Drizzle olive oil on top. Garnish with basil. Serve with Italian or French bread.

Notes

Use farm fresh tomatoes.

SUMMER VEGETABLE GRATIN

Summer Vegetable Gratin

A pretty dish that is appropriate for guests, including a buffet or potluck. Pairs well with grilled meats or fish.
Based on a recipe by Rebecca Hays, Cook Illustrated, July & August 2008, p 13.

Prep Time1 hr 30 mins
Cook Time45 mins
Total Time2 hrs 15 mins
Course: Side Dishes - Vegetables
Servings: 6 servings
Author: Catherine Christiano

Ingredients

  • 6 tablespoons olive oil
  • 1 pound zucchini ends trimmed and sliced crosswise into 1/4 inch thick slices
  • 1 pound yellow summer squash ends trimmed and sliced crosswise into 1/4 inch thick slices.
  • 2 teaspoons salt
  • 1 1/2 pounds ripe tomatoes 3 to 4 large, sliced 1/4 inch thick
  • 2 medium onions about 3 cups, halved lengthwise and sliced thin pole to pole
  • 3/4 teaspoon ground black pepper
  • 2 medium garlic cloves about 2 teaspoons, minced
  • 1 tablespoon minced fresh thyme leaves
  • 1 large slice white sandwich bread torn into quarters
  • 2 ounces grated Parmesan cheese about 1 cup
  • 2 medium shallots about 1/4 cup, minced
  • 1/4 cup chopped fresh basil leaves

Instructions

  • Adjust oven rack to upper-middle position and preheat to 400°F. Brush 13 x 9- inch baking dish with 1 tablespoon oil; set aside.
  • Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Rinse zucchini to reduce salt. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.
  • Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.
  • Meanwhile, heat 1 tablespoon oil in 12-inch non-stick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.
  • Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange carmelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes start to brown on edges, 40 to 45 minutes.
  • Meanwhile, process bread in food processor until finely ground, about 10 seconds. (You should have about 1 cup crumbs.) Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.

SEARED SALMON WITH BABY GREENS AND MANGO SALSA VINAIGRETTE

Seared Salmon with Baby Greens and Mango Salsa Vinaigrette

A great combination that makes a meal.
Prep Time50 mins
Cook Time20 mins
Total Time1 hr 10 mins
Course: Grill, Main Course - Seafood, Salads - Main Course
Servings: 4 servings
Author: Catherine Christiano

Ingredients

Salmon

  • 4 salmon fillets about 6 ounces each, with skin
  • ground black pepper
  • 1 tablespoon canola oil

Mango Salsa Vinaigrette

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 1/2 teaspoons honey
  • 6 tablespoons olive oil
  • 2 tablespoons minced red onion
  • 1 tablespoon minced, seeded jalapeno pepper
  • 1/2 teaspoon finely minced garlic
  • 1/2 teaspoon ground cumin
  • 1 ripe mango cut into 1/4 inch dice, approximately 1 cup
  • 1/2 cup finely diced, seeded tomato
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons chopped cilantro leaves

Salad

    Instructions

    Vinaigrette

    • In a small bowl, combine vinegar, lime juice, and honey. While whisking constantly add oil slowly, until emulsified. Add remaining ingredients and stir to combine. If preparing in advance, store in refrigerator, but bring to room temperature before serving.

    Salmon

    • Preheat oven to 350°F. Season salmon with pepper. Place an oven-proof skillet, preferably cast iron, over medium-high heat, add oil. When hot, add salmon, flesh side down; sear about 3-5 minutes until a golden brown crust forms. Turn over using a spatula; transfer skillet to oven. Finish cooking 6 - 8 minutes, until salmon is opaque almost all the way through, but still moist.

    Salad

    • Divide greens among 4 plates. Lift salmon fillets, from skillet, removing skin, and place in center of each plate. Stir the vinaigrette and liberally spoon over fish and greens.

    Notes

    The fish may also be grilled.

    PORK TENDERLOIN WITH MUSTARD AND THYME

    Pork Tenderloin with Mustard and Thyme

    From The New Elegant but Easy Cookbook, Marian Burros and Lois Levine, Simon & Schuster, New York, 1998. p 123.
    Prep Time15 mins
    Cook Time25 mins
    Marinating Time4 hrs
    Course: Grill, Main Course - Pork
    Servings: 6 servings
    Author: Catherine Christiano

    Ingredients

    • 2 pounds pork tenderloins

    Marinade

    • 1/2 cup whole-grain mustard
    • 4 large cloves garlic about 2 1/2 teaspoons, minced
    • 1/8 teaspoon ground black pepper
    • 2 tablespoons dried thyme
    • 2 tablespoons balsamic vinegar
    • 1/4 cup dry red wine
    • 2 tablespoons olive oil

    Instructions

    • Remove excess fat from tenderloins. Remove small tip at ends and reserve for another time. Slice remaining tenderloins 1 inch thick.
    • In 2-quart baking dish, add all marinade ingredients and stir until uniformly mixed. Place pork slices in marinade and turn to completely coat. Cover and marinate in refrigerator overnight or a minimum of 1 hour.
    • 30 minutes before cooking, remove from refrigerator and allow meat to sit at room temperature. Prepare grill or preheat broiler. Remove pork from marinade and broil or grill on both sides for a total of 5 - 7 minutes, until slightly pink inside, brushing with marinade. Meat can quickly turn from too pink to dry, so watch carefully. Leftover marinade can be boiled and brushed on cooked pork before serving.

    ICE CREAM SODA

    Ice Cream Soda

    This recipe uses strawberries but I imagine that other fruits could be substituted successfully.
    Prep Time15 mins
    Course: <= 30 Min Prep, Beverages, Desserts - Other
    Servings: 2 servings
    Author: Catherine Christiano

    Ingredients

    • 1/2 cup frozen or fresh sliced strawberries
    • 1/2 cup whole milk
    • 1 cup vanilla ice cream
    • 3/4 cup chilled ginger ale

    Instructions

    • Add strawberries and milk to blender and puree. Divide evenly between two 16 ounce glasses. Scoop 1/2 cup vanilla ice cream into each glass. Pour ginger ale on top until each glass is full. Enjoy!

    STEAMED CORN ON THE COB

    Steamed Corn on the Cob

    Prep Time15 mins
    Cook Time7 mins
    Total Time22 mins
    Course: <= 30 Min Prep, Side Dishes - Vegetables
    Author: Catherine Christiano

    Ingredients

    • fresh ears of corn

    Garnishes

    • butter
    • salt and pepper

    Instructions

    • Depending on quantity of corn, use a 6-quart or 8-quart stock pot. Fill with water and bring to a boil.
    • Shuck corn, remove silk, and break off remaining stalk. Place in boiling water, cook partially covered for 7 minutes. Use tongs to remove to serving platter. Serve immediately.

    Notes

    Farm fresh corn is the best option, preferably picked the same day.

    LIME – POTATO SALAD

    Lime - Potato Salad

    Based on a recipe by Molly O'Neill, The New York Times Magazine, p 66, May 21, 1995.

    Prep Time15 mins
    Cook Time25 mins
    Cooling Time1 hr
    Total Time1 hr 40 mins
    Course: Side Dishes - Potatoes
    Servings: 6 servings
    Author: Catherine Christiano

    Ingredients

    • 1 1/2 pounds small red potatoes remove eyes but do not peel, cut into 1/8 inch slices
    • 1/4 cup reduced fat sour cream
    • 5 tablespoons plain low-fat yogurt
    • 1 teaspoon canola oil
    • 3/4 teaspoon grated lime zest
    • 1 1/2 teaspoons fresh lime juice
    • 3/4 teaspoon Kosher salt
    • Freshly ground pepper to taste
    • 1 scallion green part only thinly sliced

    Instructions

    • Place potatoes in 3-quart saucepans, cover with cold water. Bring to boil, lower heat, simmer covered until just tender, about 5 minutes. Drain and cool. Make dressing in serving bowl by whisking together sour cream, yogurt, canola oil, lime zest and juice, salt and pepper. Add potatoes, toss to combine with dressing. Garnish with scallion.

    Notes

    Goes well with grilled meats and fish.

    CINNAMON WHIPPED CREAM

    Cinnamon Whipped Cream

    Based on a recipe from Betty Crocker's Cookbook, New and Revised Edition, Golden Press, NY, 1983, p 245.

    Prep Time5 mins
    Course: <= 30 Min Prep, Desserts - Frostings, Toppings, Sauces
    Author: Catherine Christiano

    Ingredients

    • 1 cup chilled whipping cream
    • 3 tablespoons confectioner's sugar
    • 1/2 teaspoon cinnamon

    Instructions

    • In a chilled bowl of a stand mixer add all ingredients. Beat until stiff.

    PEACH COBBLER

    Peach Cobbler

    Based on a recipe from Betty Crocker's Cookbook, New and Revised Edition, Golden Press, NY, 1983, p 261.

    Prep Time35 mins
    Cook Time30 mins
    Total Time1 hr 5 mins
    Course: Can Prepare Ahead, Desserts - Crisps, Crumbles, Cobblers
    Servings: 6 servings
    Author: Catherine Christiano

    Ingredients

    Peaches

    • 1/2 cup sugar
    • 1 tablespoon cornstarch
    • 1/4 teaspoon cinnamon
    • 4 cups peaches peeled and sliced, about 6 medium
    • 1 teaspoon lemon juice

    Biscuits

    • 1 cup unbleached flour
    • 1 tablespoon sugar
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3 tablespoons shortening
    • 1/2 cup milk

    Garnish

    • Cinnamon Whipped Cream

    Instructions

    Peaches

    • Place rack in center of oven and preheat to 400° F.
    • Place 2-quart saucepan on stove. Add 1/2 cup sugar, cornstarch, cinnamon; stir to combine. Add peaches and lemon juice. Using medium heat, cook while stirring, until mixture thickens and comes to a boil. Boil while stirring for 1 minute. Pour into 2-quart baking dish; keep warm.

    Biscuits

    • In medium bowl combine 1 tablespoon sugar, baking powder, and salt. Use large fork to cut in shortening until mixture forms fine crumbs. Stir in milk without over mixing. Drop dough in 6 even large spoonfuls onto hot peach mixture.
    • Bake until biscuits are golden brown, 25 - 30 minutes. Serve warm. Garnish with Cinnamon Whipped Cream, if desired.

    SALMON ASPARAGUS PEA AND LIME POTATO SALAD

    Salmon, Asparagus - Pea and Lime - Potato Salad

    This recipe that can be made ahead makes a beautiful complete meal that will impress guests. Perfect in spring and summer.
    Based on a recipe by Molly O'Neill, The New York Times Magazine, p 66, May 21, 1995.

    Prep Time1 hr 45 mins
    Course: Can Prepare Ahead, For Entertaining, Main Course - Seafood, Salads - Main Course
    Servings: 6 servings
    Author: Catherine Christiano

    Ingredients

    Salmon

    • 1 1/4 pounds salmon fillet
    • 1/2 teaspoon Kosher salt plus more to taste
    • freshly ground pepper to taste
    • 1 1/2 teaspoons fresh lemon juice
    • 1 tablespoon thinly sliced fresh mint

    Vegetables

    • 24 asparagus spears tough ends trimmed or peeled
    • 3/4 pound sugar snap peas strings removed and trimmed
    • 1 cup cooked peas
    • 3 tablespoons Lemon Vinaigrette see separate recipe
    • Kosher salt and freshly ground pepper to taste

    Potatoes

    • 1 1/2 pounds small red potatoes cut into 1/8 inch slices
    • 1/4 cup reduced fat sour cream
    • 5 tablespoons plain low-fat yogurt
    • 1 teaspoon canola oil
    • 3/4 teaspoon grated lime zest
    • 1 1/2 teaspoons fresh lime juice
    • 3/4 teaspoon Kosher salt
    • Freshly ground pepper to taste
    • 1 scallion green part only, thinly sliced

    Salad

    • 12 cups salad greens washed, dried, torn into bite sized pieces
    • 3 tablespoons Lemon Vinaigrette see Recipe

    Instructions

    Salmon

    • Place oven rack in center and preheat oven to 350° F. Place salmon on baking sheet, season with salt and pepper. Bake until just cooked through, about 20 minutes. Cool, remove skin, and use fork to flake into large chunks. Place in serving bowl; gently toss with lemon juice, salt and pepper to taste. Garnish with mint.

    Vegetables

    • In 3-quart sauce pan, boil water. Separate asparagus tips from stalks; set aside. Cut stalks into 1-inch pieces. Blanch asparagus stalks in boiling, water for 2 minutes. Add asparagus tips and blanch 1 minute more. Remove asparagus from water to colander, retaining hot water in pot. Cool under running water, drain well. Place in serving bowl. In boiling water, blanch sugar snaps until tender-crisp, about 4 minutes; drain and cool under running water. Add sugar snaps and peas to asparagus in serving bowl. Add 3 tablespoons vinaigrette and toss to combine. Adjust salt and pepper to taste.

    Potatoes

    • Place potatoes in same 3-quart saucepan used for vegetables, cover with cold water. Bring to boil, lower heat, simmer covered until just tender, about 5 minutes. Drain and cool. Make dressing in serving bowl by whisking together sour cream, yogurt, canola oil, lime zest and juice, salt and pepper. Add potatoes, toss to combine with dressing. Garnish with scallion.

    Salad

    • Place salad greens in a large serving bowl and, just before serving, toss with Lemon Vinaigrette. Pass salmon, vegetables and potatoes separately, allowing guests to build their own salads.

    LEMON VINAIGRETTE

     

    Lemon Vinaigrette

    Based on a recipe by Molly O'Neill, The New York Times Magazine, p 66, May 21, 1995.
    Prep Time15 mins
    Total Time15 mins
    Course: Sauces, Salad Dressings
    Author: Catherine Christiano

    Ingredients

    • 1 teaspoon Dijon mustard
    • 1/4 cup fresh lemon juice
    • 1/2 cup extra-virgin olive oil
    • 1/2 teaspoon Kosher salt
    • freshly ground pepper to taste

    Instructions

    • In small bowl, use whisk to combine mustard and lemon juice. Slowly whisk in olive oil. Season with salt and pepper.

    Notes

    Yields 2/3 cup dressing. Goes with Salmon, Asparagus - Pea and Lime - Potato Salad. 

    CORN-TOMATO CHOWDER

    Corn - Tomato Chowder

    This is a great soup to make in late summer when corn and tomatoes can be found at local farm stands and evenings start to get a bit cooler.
    Based on a recipe from 5 Star Sensations, 1991, The Auxiliary of University Hospitals of Cleveland, Susan Wyler, p 77.

    Total Time1 hr 15 mins
    Course: Can Prepare Ahead, Soups - Main Course
    Servings: 6 servings
    Author: Catherine Christiano

    Ingredients

    • 1/4 pound thick cut applewood bacon trim of excess fat, dice 1/4"
    • 3 cups yellow onion diced 3/8", approximately 2 large onions
    • 2 tablespoons all-purpose flour
    • 3 cups tomatoes field tomatoes are best, approximately 2 large, peeled, seeded and diced 1/2"
    • 1 quart fat-free milk preheated in microwave
    • 1 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1/4 teaspoon crumbled sage
    • 1/8 teaspoon grated nutmeg
    • 1 small bay leaf
    • 2 medium red potates do not peel, dice 3/8"
    • 2 cups corn kernels from approximately 2 ears of corn
    • 3/4 teaspoon fresh lemon juice
    • dash cayenne pepper

    Instructions

    • Place a 6 quart stock pot over medium heat. Add bacon and onions. Cook, stirring frequently until onion is softened and translucent, approximately 5 minutes. Sprinkle in flour; cook, stirring, about 2 minutes, do not allow flour to brown. Add tomatoes; stir to combine.
    • Gradually stir in milk; mixture will thicken. Add seasonings, salt, pepper, sage, nutmeg and bay leaf. Bring to a boil then add diced potatoes. Reduce heat, simmer, partially covered, stirring occasionally for 10 minutes.
    • Add corn; simmer, partially covered, until corn and potatoes are tender, approximately 10 minutes. Stir in lemon juice and cayenne. Season with additional salt and pepper to taste. Serve hot.

    FISH WITH BASIL-PEPPER COMPOTE

    Fish with Basil-Pepper Compote

    A very nice summer dish that will impress guests.
    Based on a recipe by Molly O'Neill that appeared in The New York Times, June 12, 1994.
    Prep Time35 mins
    Cook Time15 mins
    Marinating Time2 hrs
    Total Time2 hrs 50 mins
    Course: Grill, Main Course - Seafood
    Servings: 4 servings
    Author: Catherine Christiano

    Ingredients

    Compote

    • 1 clove garlic minced
    • 2 tablespoons olive oil
    • 1 tablespoon fresh lemon juice
    • 1 teaspoons salt
    • 1/2 teaspoon coarse ground black pepper
    • 1/4 cup white wine
    • 1/2 yellow or white onion minced, approximately 1/3 cup
    • 1 red pepper finely diced
    • 1 yellow pepper finely diced
    • 1 tomato seeded and 1/4 diced
    • 1/2 cup fresh basil leaves chopped

    Fish

    • 4 fish steaks, 6 ounces each firm white fish works well like sea bass, swordfish, halibut.

    Instructions

    Compote

    • In baking dish add garlic, olive oil, lemon juice, salt, black pepper, and white wine; whisk to combine. Add onions and peppers, stir to combine; set aside for 1 hour.
    • Add tomatoes and basil to mixture, adjust seasoning to taste. Nestle fish in mixture, spooning some on top to cover. Marinate in refrigerator for 1 - 4 hours.

    Fish

    • Preheat grill. Clean grill thoroughly with brush. Set temperature to medium. Oil grates. Remove fish from marinade and place on grill; sear 3 minutes on each side. After turning fish, spoon compote on top and partially cover grill so fish is allowed to smoke. Total cooking time will vary depending on thickness of fish, typically 10 minutes per inch of thickness. Place remaining compote in a small pot and heat on stove until it boils. Remove fish with topping to serving plate. Serve immediately, passing extra compote separately.

    Notes

    Pairs well with corn on the cob or potatoes. 

    RATATOUILLE

    Ratatouille

    This is my version of a classic French vegetable "stew" that is ideal in late summer when tomatoes and squash are plentiful. Ratatouille can be served warm or cold and pairs well with fish and grilled chicken or beef. Add steamed corn on the cob or potatoes, especially Lemon Mashed Potatoes, to make a complete meal. French bread is also nice and is helpful for cleaning the plate.
    Prep Time1 hr 10 mins
    Cook Time35 mins
    Total Time1 hr 45 mins
    Course: Can Prepare Ahead, Side Dishes - Vegetables
    Servings: 6 servings
    Author: Catherine Christiano

    Ingredients

    • 1/3 cup olive oil
    • 2 cloves garlic or more, peeled and minced
    • 1 large onion cut in half and 1/2" sliced, approximately 1 1/2 cups
    • 2 zucchini well scrubbed, do not peel, cut into 1" cubes. Approximately 4 cups.
    • 1 small eggplant peeled, cut into 1 - 1½" cubes. Approximately 4 cups.
    • 3 tablespoons flour
    • 1 green pepper seeded and cut in half horizontally and then into 1/2" wide strips.
    • 1 red pepper seeded and cut in half horizontally and then into 1/2" wide strips
    • 5 ripe tomatoes peeled, seeded, and sliced 1/2"
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 bay leaf
    • 1/2 teaspoon ground marjoram
    • 1 tablespoon capers optional

    Instructions

    • Place a 6 quart stock pot over medium heat and heat olive oil. Add garlic and onion; saute until onion is transparent, approximately 4 minutes.
    • In a large bowl, combine zucchini and eggplant cubes with flour to coat. Add mixture to pot, reduce heat, cover and cook over medium-low heat about 35 minutes, stirring frequently to prevent sticking.
    • Add tomatoes and seasonings; return to simmer. Continue simmering uncovered until mixture is thick, approximately 35 minutes. Add capers during last fifteen minutes of cooking. Adjust salt and pepper. Serve hot or cold.

    Notes

    One and a half times the recipe is the maximum that will fit in an 8 quart stock pot. If scaling up, use the same amount of oil.

    ASIAN CHICKEN SALAD WITH ORANGE AND EDAMAME

    Asian Chicken Salad with Orange and Edamame

    A nice refreshing salad with a citrus-honey-mustard vinaigrette that is perfect for a spring or summer meal. This is also a pretty salad that would work well for a buffet.
    From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 83.

    Total Time1 hr 20 mins
    Course: Can Prepare Ahead, Main Course - Chicken, Salads - Main Course
    Servings: 4 servings
    Author: Catherine Christiano

    Ingredients

    • SALAD
    • 1 pound pan fried boneless skinless chicken breast approximately 3 halves
    • 1/4 teaspoon salt
    • 1 tablespoon extra-virgin olive oil
    • 1/2 cup cashews dry-roasted, unsalted
    • 1 cup frozen shelled edamame beans
    • 6 cups butterhead lettuce leaves approximately 1 head, Bibb or baby greens are also fine. Gently torn into bite sized pieces.
    • 1 cup frisee lettuce or baby arugula in bite-size pieces
    • 2 stalks celery peeled, halved lengthwise, and very thinly sliced
    • 2 navel oranges sectioned
    • 1/2 small red onion very thinly sliced
    • CITRUS-HONEY-MUSTARD VINAIGRETTE
    • 2 tablespoons freshly squeezed lime juice
    • 1/4 cup freshly squeezed orange juice
    • 1 tablespoon Dijon mustard
    • 6 tablespoons canola oil
    • 1 teaspoon honey
    • 1/2 teaspoon Asian chili sauce or Sriracha sauce
    • 1/2 teaspoon kosher salt

    Instructions

    SALAD

    • Cook boneless chicken breast by following recipe for Boneless Chicken Breasts for Salads - Pan Fried. When cool, thinly slice chicken on diagonal.
    • Boil water in a 1 quart sauce pan; cook edamame for 3 minutes. Drain and rinse under cold water until cool.
    • Combine lettuce and frisee or arugula; arrange on single large platter or individual plates. Sprinkle with edamame, celery, and red onion. Arrange orange segments and sliced chicken on top. Sprinkle with cashews.

    VINAIGRETTE

    • In a small bowl, combine all vinaigrette ingredients and whisk until combined.
    • When serving salad, pass dressing.

    Notes

    Ingredients can be prepared in advance and the salad can be assembled shortly before serving.

    BLACK BEAN, CORN, RED PEPPER, AND TOMATO SALAD WITH CHILE-LIME DRESSING

    Black Bean, Corn, Red Pepper and Tomato Salad with Chile-Lime Dressing

    This is a colorful salad that is nice in the summer served as a side dish or snack with tortilla chips or pita bread. It can also be served as a topping for fish or chicken.
    Prep Time30 mins
    Cook Time1 hr
    Soaking1 d
    Total Time1 d 1 hr 30 mins
    Course: Can Prepare Ahead, Side Dishes - Salads, Snacks, Vegetarian
    Author: Catherine Christiano

    Ingredients

    • 1 cup dried black beans soaked overnight, drained and rinsed
    • OR 1 1/2 cans (15 ounces each black beans)
    • 1 cup kernels from approximately 2 ears fresh corn or frozen corn
    • 1/2 red or yellow or orange bell pepper roasted or raw, diced
    • 1/2 cup field tomato seeded and finely diced
    • 2 scallion greens very thinly sliced
    • 1/4 cup minced red onion
    • 1/2 medium jalapeno pepper finely chopped, include seeds if you like the heat
    • 1/4 cup chopped fresh cilantro
    • CHILI-LIME DRESSING
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon chile powder
    • pinch cayenne or ground chipotle pepper
    • 1/4 teaspoon lime zest
    • 3 tablespoons fresh lime juice approximately 2 limes
    • 2 tablespoons white wine vinegar
    • 2 tablespoons olive oil
    • 1/4 teaspoon kosher salt or to taste

    Instructions

    • In a 2 quart saucepan, cover soaked, drained beans with about 2 inches of water and bring to a boil. Reduce heat; simmer, partially covered, until beans are cooked through but still whole, about 50 - 60 minutes. Drain, rinse with cold water; set aside to cool. If using canned beans, drain and rinse well. Steam corn kernels and raw bell pepper, if using, for 3 minutes; set aside to cool.
    • In a medium bowl, combine all ingredients except cilantro.
    • In a small separate bowl, whisk together dressing ingredients. Add to salad and stir well to combine. Just before serving, add cilantro.

    Notes

    Using canned beans is faster, but using dried beans tastes better.
    Pairs well with Spinach Salad with Radicchio and Mango.

    BANANA NUT MUFFINS

    Banana Nut Muffins

    Prep Time45 mins
    Cook Time25 mins
    Cooling Time5 mins
    Total Time1 hr 15 mins
    Course: Breads
    Servings: 18 muffins
    Author: Catherine Christiano

    Ingredients

    • 3 cups unbleached flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon vanilla
    • 1/2 cup canola oil
    • 1 cup dark brown sugar
    • 2 large eggs
    • 1 1/2 cups plain non-fat yogurt
    • 1 1/2 cups finely diced bananas approximately 3 - 4
    • 3/4 cup chopped walnuts

    Topping

    • 3 tablespoons sugar
    • 1/2 cup chopped walnuts

    Instructions

    • Arrange oven racks to divide oven in thirds. Preheat oven to 375°F. Grease muffin pan or line with paper cups for 18 muffins.
    • In a small bowl combine flour, baking powder, baking soda, and salt. Set aside.
    • In large bowl of stand mixer add vanilla, canola oil, brown sugar, and eggs. Beat to combine.
    • Beat in half of reserved dry ingredients, then 1/2 cup yogurt. Then beat in half of remaining dry ingredients, followed by 1/2 cup yogurt. Then remaining dry ingredients followed by remaining 1/2 cup yogurt. Fold in bananas and walnuts.
    • Distribute batter evenly among 18 muffin cups. They should be nearly full. Combine topping ingredients and sprinkle on top of batter.
    • Bake 25 - 30 minutes or until a toothpick inserted in center comes out clean. Allow muffins to cool 5 minutes in pan, then remove to cooling rack. Any leftover muffins may be frozen. Microwave individual frozen muffins 30 seconds to reheat.

    SMOKED SALMON AND CREAM CHEESE HORS D’OEUVRES

    Smoked Salmon and Cream Cheese Hors d'Oeuvres

    A classic hors d'oeuvres that is nice served with a white wine, champagne, or other light sparkling wine.
    Prep Time20 mins
    Course: <= 30 Min Prep, Hors D'Oeuvres
    Author: Catherine Christiano

    Ingredients

    • melba toast, flat bread, or small thin slices of pumpernickel bread
    • 4 ounces light cream cheese
    • 4 ounces smoked salmon cut in shape to fit toast or bread

    Garnish Options

    • scallions white and tender green part, thinly sliced
    • red onion finely minced
    • capers
    • fresh chives

    Instructions

    • Spread a uniform layer of cream cheese on crackers or bread. Add smoked salmon. Top with a garnish and serve.