recipe: BEET & SUGAR SNAP SALAD

If you remember, my last recipe post was a gem I was lucky enough to have discovered through my Jane Austen book club. Well, so is today's, or at least inspired. I changed a few things up, but the essence of this salad stays true to the original from the great cook, Caroline Carver. Again, Caroline, thanks! It's delicious, savory, quick to assemble and very satisfying on these hot, summer evenings. It includes two of my favorite things in the whole world: beets (a recent addition to my "favorites" list) and dill, so, as you'll see, it is full of beautiful color and, thanks to the sugar snaps, delightful texture.

INGREDIENTS:
3 medium beets
1/2 lb sugar snap peas, trimmed
goat cheese
1/4 cup shelled pistachios
1 tbs plus 1 tsp dijon mustard
1 tbs plus 1 tsp cider vinegar
1/4 cup olive oil
3 tbs chopped fresh dill
1 1/2 tsp sugar

1. If you are using fresh beets, cook them. (Preheat oven to 375 degrees. Wash each beet. Cut off the stems, leaving about an inch. Wrap each beet in foil. Back for about 1 hour and 15 minutes. Remove foil. Let cool. Peel skin from beet with paper towel.) The grocery store was out the day I made this, so I used pre packaged beets which worked perfectly. Either way, once they are cooked, or once you have removed your beets from their packaging, slice. Place in large bowl.

2. Rinse and trim the sugar snap peas. (To trim sugar snaps: With the pea laying flat on the cutting board, curve out, cut off the top of the pod. Then pull out the tough string that runs on the inside of the curve.) Add to bowl.

3. Shell the pistachios, then add to bowl.

4. In a small bowl, mix mustard and vinegar. Gradually whisk in oil, then dill and sugar.

5. Season beets, sugar snaps, and pistachios with salt and pepper. Drizzle with dressing. Top with crumbled goat cheese. Toss and enjoy!

xo, A.

recipe: CORN & BLUEBERRY SALAD

As summer settles in, with no sign of going anywhere anytime soon, I'm finding myself craving...well, nothing. That is, until my last Jane Austen book club. Now, I'm not going to mislead anyone even a little bit. I'm a member of 2 book clubs in which I have completed 0 books. I try so hard, but restlessness wins the battle and before I know it, I'm up cleaning or DIYing or, probably more realistically, watching my summer addiction, Mistresses. (ABC, Mondays at 9.) But, despite my not having taken advantage of these great opportunities to broaden my literary arsenal, I can't quit my book clubs because the company is just too good. And at Jane Austen book club, the good company always brings even better food. This is where this week's recipe comes from. Specifically, it was made by Caroline Carver, this past book club's host. So, Caroline, if you're reading this, thank you for introducing me to this fab, summer staple!

INGREDIENTS:

6 ears corn

1 cup fresh, rinsed blueberries

1 small cucumber

1/4 cup red onion

1/4 cup cilantro

2 tbs lime juice

2 tbs olive oil

1 tbs honey

1/2 tsp cumin

1/2 tsp salt

1/2 tsp pepper

1. Clean silks from corn and cut off kernels into a large bowl.

2. chop the red onion, cut up the cucumber and rough chop the cilantro.

3. Throw onion, cilantro, cucumber and blueberries into the bowl with the corn kernels.

4. In a small bowl, mix dressing: squeeze both sides of a lime into bowl. Add the olive oil, honey, cumin, salt and pepper. Whisk.

5. Pour over salad, gently mix to combine and cover evenly. You can definitely eat this right away, but, as with most salads, a few hours in the fridge definitely won't hurt. 

This salad is savory, sweet, crunchy, and equally full of both summer flavors and color. Enjoy!

recipe saturday at FORAGE: 3 BEAN SALAD

It's hot, ya'll. Hotter than the last time I posted a recipe for you and complained about the weather. When the temps rise into the 90s, my appetite practically diminishes. If you cross reference between this post and my personal survey, you know I love food more than anything. Ever. I want melted cheese on everything always, and I want carbs, starch and sauces all the time...and I get very upset when the thought of these things induce nausea rather than excitement. So, where can I find full bodied flavor and contentment without an oven, a block of cheese, or a saucepan? Right here. Right here in this addicting 3 bean salad. I was introduced to this recipe years ago, and it has been a staple in our house ever since. Not not only will you find yourself craving the delicious, savory dressing, but also the ease and simplicity of making this bowl of mixed up beans.

INGREDIENTS:

1 15 oz can red kidney beans
1 15 oz can green beans
1 15 oz can cannellini beans
1/3 cup granulated sugar oil
1/3 cup cider vinegar
1/4 cup olive oil
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup chopped red onion
1 cup chopped fresh flat leaf parsley

1. Rinse and drain kidney, green, and cannellini beans

2. Chop parsley and red onion

3. In a large bowl, whisk together the sugar, cider vinegar, olive oil, salt and pepper

4. Add rinsed and drained beans to bowl along with chopped onion and parsley.

5. Toss everything together making sure all the beans are nicely coated in the dressing. Cover with plastic wrap and let marinate in the refrigerator for several hours to overnight. 

Now eat it up! As Megan and I always say about the best things...ain't nobody cryin!

xoxo,

A.