Potato Chip Salad

                                                         

Potato Chip Salad

A light lettuce and herb salad is tossed with a bright lime dressing and salt and vinegar chips, which act like tangy croutons. You need kettle-cooked chips—such as Kettle Brand, Miss Vickies, Trader Joe's, or Covered Bridge—for this recipe, as they’ll maintain their crunch when dressed. Instead of parsley and mint, you could swap in delicate herbs like dill, tarragon, basil or chives.

Ingredients:

1 lime, sliced into thin rounds, ends saved or juicing
1/4 cup (60 mL) olive oil
2 tsp (10 mL) fresh lime juice
1/4 tsp (1 mL) salt
2 cups (500 mL) packed torn frisée leaves
2 cups (500 mL) packed baby arugula
1/2 cup (125 mL) packed flat-leaf parsley leaves
1/2 cup (125 mL) packed mint leaves
1 cup (250 mL) kettle-cooked salt and vinegar chips
Flaky sea salt and freshly ground pepper to taste
Arugula microgreens for serving (optional)

Directions: 

In a small frying pan, lay lime slices in a single layer. Pour in oil and place over medium heat. Cook until fragrant and lightly browned, about 2 minutes per side. Strain through a fine-mesh sieve into a bowl. Discard limes. Whisk in lime juice and salt. Set aside. (Whisk again before using.)

Place frisée and arugula in a large bowl. Roughly chop or tear any large herb leaves, leaving small leaves intact. Add to bowl with lettuces. Toss greens with enough dressing to coat lightly, saving rest for another use.

Lightly crush potato chips with your hands and add to bowl. Gently toss to combine. Season with flaky salt and pepper. Serve immediately, topped with a sprinkling of microgreens, if using. Serves 4

Fig and Cheese Toasts

 

Fig And Cheese Toasts

Fig season is so anticipated by those who loves the tasty nuggets!  Everyone has their favorite variety.  For me, my preferred variety is Brown Turkey and it is a race with the birds to harvest them!  Tis the season!!!

Ingredients:

1 loaf country bread (1 lb./500 g), halved and sliced crosswise 3/8 inch (1 cm) thick
1 jar (8 1/2 oz./265 g) good fig spread, such as Dalmatia (see note)
8 oz. (250 g) plain creamy cheese, such as goat cheese or cream cheese
Kosher salt and freshly ground pepper
2 ripe fresh figs, halved and thinly sliced lengthwise
Syrupy balsamic vinegar
Microgreens

Directions:
Toast the bread in a toaster and, while still warm, spread the fig spread on each slice to cover it entirely. Place the cheese in a bowl and heat in the microwave for 30 to 45 seconds, until it’s creamy and spreadable. Spread a layer of the cheese on the fig spread, leaving the edges of the fig spread visible. Top with a few slices of fresh fig and sprinkle lightly with salt and pepper. Cut each toast crosswise to make appetizers that will be easy to eat. Lightly drizzle each piece with the balsamic vinegar and top with a few microgreens. Serve at room temperature. Serves 6 to 8.

NOTE: I prefer fig spread, which has less sugar than fig jam or fig preserves, but of course you can use either. Choose a fig spread that is quite thick or it will be hard to spread the cheese on top.

Ayocote Bean and Mushsroom Salad

                                             

                                       Ayocote Bean  Salad

Heidi Swanson continues to inspire a lot of us every day. From her website and books, she always has something interesting going on and she’s quick to share. She’s been a supporter of Rancho Gordo almost from the start and when she opens a bag of beans, it’s always fun to see what she comes up with. Recently she posted this delicious recipe using the Ayocote Negro beans. The Ayocote Morados or Scarlet Runners would also be comparable but I think if I have time this weekend, I may experiment with Christmas Limas. Hearty beans and mushrooms always seem to play well together.

 Serves 4-6

Ingredients:
shallot vinaigrette
1/3 cup minced shallots
1/3 cup red wine vinegar

1/4 teaspoon fine grain sea salt
4 tablespoons extra virgin olive oil

Salad:
3 tablespoons extra virgin olive oil
1/2 pound sliced mushrooms
1/4 teaspoon fine grain sea salt
4 cups cooked Ayocote Negro beans (see above for more options)
3 celery stalks, chopped
1/3 cup sliced dried figs
1/3 cup chopped toasted almonds
1 big handful of shredded radicchio and/or kale
micro greens or chopped chives to finish

Directions:
Combine the shallots with the red wine vinegar in a small bowl. Allow to sit for ten minutes or so. Whisk in the salt, and olive oil. Taste and adjust if needed. If your vinaigrette is too harsh, add a small amount of honey or a sprinkling of sugar to take the edge off.

In the meantime, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and salt, and cook, stirring a few times along the way, until the mushrooms take on color and release their water. About 4 minutes. Remove from heat, and gently fold the beans, celery, figs, and almonds into the skillet with the mushrooms. Pour the shallot vinaigrette over everything, add the shredded radicchio/kale, and toss before serving.