Chickpea Salad with Sweet Peppers and Herbs

Here’s another great salad for those barbecues!

the fashionista cook

This is another great salad that can be made a day ahead. I got the recipe from Elizabeth Bard’s Picnic in Provence. This is her second book on her life in France, while sharing recipes.

1 red pepper and 1 yellow pepper thinly sliced

1 yellow and 1 red onion thinly sliced

pinch of cinnamon

1 teaspoon of ground Spanish nora peppers or good quality smoked paprika

1/2 teaspoon of cumin seeds

1/2 teaspoon harissa ( North African hot pepper paste) or a pinch or two of hot pepper flakes

1/2 cup of olive oil

3 cups of canned chickpeas ( 2 14 ounce cans) drained

black pepper

a good pinch of coarse sea salt

1 cup packed flat leafed parsley, with stems finely chopped

1 tablespoon packed fresh mint finely chopped

lemon slices for garnish

Preheat oven 350F

In a large casserole dish combine the peppers, onions, and dry…

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Potato and Green Bean Salad with Pastis Vinaigrette

This week I will reblog salads I made for our cookout over the Fourth of July last year.

the fashionista cook

This is one of the salads I made for our cookout over this holiday weekend. I will post the others later. I made it the night before and added the dressing a couple of hours before serving and let it get to room temperature. The recipe is in Lunch in Paris by Elizabeth Bard. Which a great read by the way. It serves 4-6, but it can easily be doubled.

2 teaspoons of white wine vinegar

1 tablespoon lemon juice

1 tablespoon pastis (an apertif, liquorice test) or anisette

1/4 teaspoon of coarse sea salt

1/4 teaspoon freshly ground black pepper

1 teaspoon of Dijon mustard

1/3 cup of extra virgin olive oil or more up to 1/2 cup to taste

1 1/2 pounds of small red potatoes, halved or quartered

3/4 pounds of haricots verts, extra thin green beans, blanched (I don’t blanch them as I do like them…

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Black-Eyed Pea Salad

Summer has officially started! Time for those backyard barbecues. This was a delicious salad to be served along with any grilled meats. This is courtesy of Alexandra Stratou, editor in chief of Gourmed, a Mediterranean food website.

Black-Eyed Pea Salad

  • Difficulty: easy
  • Print

Ingredients

  • One 16-ounce package of dried black-eyed peas
  • sat and pepper
  • 4 scallions, finely chopped
  • 2 tomatoes, seeded and finely chopped
  • 1/2 cup of extra virgin olive oil
  • 3 1/2 tablespoons of white vinegar
  • 7 ounces of crumbled feta cheese
  • 1/2 cup of finely chopped parsley

Directions

Boil the peas in salted water for 5 to 8 minutes, or until the water turns a dark grey.  Drain well, then add the peas back to the pot with fresh water to cover. Bring to a boil, add salt and simmer to the peas are soft.

Drain the peas and place in a bowl. Chill in the fridge for 30 minutes. Once cool, add the scallions, tomatoes, parsley,(reserve some for garnish) , olive oil, vinegar and pepper to taste. ( I mixed the oil and vinegar together and then poured over the peas) Mix together well. Add the feta and the extra parsley.

 

Mozzarella Salad

I love making this salad for small dinner parties. I make it a day before with the dressing in a small plastic container and store both in the fridge till serving time. It is courtesy of Rachael Ray.

Here’s the link:http://www.foodnetwork.com/recipes/rachael-ray/mozzarella-salad-recipe.html

 

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Fregola Salad with Broccoli and Cipollini Onions

I made this salad last night with grilled salmon. Courtesy of Giada De Laurentiis Serves 4.

1 pound of fregola, orzo pasta or Israeli couscous

1/4 cup extra virgin olive oil

2 cups or 10 ounces cipollini onions, peeled and halved

kosher salt and pepper

3 cloves garlic minced

1 pound broccoli, cut into small florest

1/3 cup water

1 ( 15 ounce) can cannellini beans, rinsed and drained

1/2 cup grated Parmesan cheese

2 large lemons. zested and juiced

1/2 cup extra virgin olive oil

2 tablespoons honey

3 1/2 teaspoons Kosher salt divided

1 1/4 teaspoons freshly ground pepper, divided

1 cup of fresh chives

Bring a pot of salted water to a boil add the pasta and cook till tender but still firm to the bite stirring occasionally. about 8 to 10 minutes. Drain and place in large serving bowl. In a medium saucepan, heat the oil over medium high heat and  add the onions   season with a pinch of salt. Cook, stirring occasionally until golden and tender, about 10 minutes.  Add garlic and cook for 30 seconds. Add the broccoli and saute for 1 minute. Add the water scraping any brown bits from the pan with a wooden spoon.

Cover the pan and cook till broccoli is tender 4 minutes or till liking. Add the beans and cook for 1 minute till warmed through.

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Transfer the mixture over to the bowl with the pasta, add the cheese and toss.

For the dressing;

In a small bowl, combine the lemon zest and juice, olive oil, honey, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk till smooth and stir in the chives. Pour over the fregola and toss well till coated. Season with the remaining 3 teaspoons salt and 1 teaspoon of pepper. and serve.

Farro with Asparagus, Kale ,Roasted Mushrooms and Hazelnuts

I found this recipe when I was researching what kinds of salads can I make ahead of time for our cookout. It’s on Foodnetwork.com  by Rachael Ray.

You’ll need:

Salt and Freshly ground pepper

1 1/4 cup of pearled farro

1 1/2 pounds of mixed mushrooms, here she mention hen of woods but I could not find them so I just got what was available

1/3 cup of extra virgin olive oil, plus extra for serving

2 tablespoons chopped fresh thyme

3 to 4 cloves of garlic finely chopped

2 shallots, chopped

1 bundle of thin asparagus trimmed and cut at in angle

1 small bundle of flat Tuscan kale also called Lacinato or dinosaur, stemmed and finely chopped

freshly grated nutmeg

1/3 cup of dry sherry or Marsala

1/2 cup chopped hazelnuts

lemon juice for serving

sherry vinegar , optional

Preheat oven to 450 degrees F. Bring a pot of water to a boil, salt and cook the farro to tender 20 minutes or so. Meanwhile, toss the mushrooms with about 1/4 cup of olive oil to coat lightly, season with thyme. Roast in oven till deeply fragrant and brown. Season with salt and pepper.

Heat 2 tablespoons of olive oil in pan over medium-high heat add garlic, asparagus and shallots and cook till tender crisp. Add the kale till wilted season with salt, pepper and nutmeg.

Toast the nuts in a dry pan till brown and fragrant.

Drain the farro and combine with the vegetables in a bowl. Let it cool, can be served room temperature. The mushrooms  can be reheated and then added along with the nuts. I didn’t do that, I served all at room temperature. If it’s dry you can add sherry vinegar, a little lemon juice and or olive oil.