Orangy Wheat Berry and Orzo Salad

Picnic season is upon us, and I have just the dish to make your potluck contribution stand out well above all the rest. I guess this dish could technically be considered a pasta salad because it features orzo as a a main ingredient, but its about as far away from the mayonnaise-slathered, insipid version as you can get. Spirited, zesty, citrusy, and spry; this Orangy Wheat Berry and Orzo Salad breaths new life into one of summer’s most iconic sides.

If the ingredients sound familiar, that’s because I poached the dressing (and wheat berries) to make my Arugula Wheat Berry Salad with Citrus Vinaigrette over the winter. I just couldn’t wait—the vinaigrette is literally drinkable! The combination of orange, white wine vinegar, and extra virgin olive oil is tangy and light: acidic enough for a little kick, but mollified by the oil for a taste that’s just right. I recommend using orange juice concentrate over regular orange juice if you can, the flavor is a bit more robust.

Colorful is this salad too, with large chunks of fresh oranges and bright green scallions dotting the tiny wheat berry spheres and ivory orzo. The texture variation is one of my favorite aspects: crunchy wheat berries, silky orzo, and fleshy orange segments, sprinkled with a generous garnish of biting scallions and steely pine nuts.

So, besides being delicious, what makes this salad picnic perfect? First of all, it can easily be made the night before without any sort of wilting. (In fact, I recommend doing this anyway to let the vinaigrette really seep into the ingredients. Just reserve the pine nuts until serving.) Second, it can be served cold or at room temperature, which works well for hours of sitting in a picnic setting. Third, it lends itself to a big batch—since the wheat berries take a long time to cook (its worth it though, I promise), make a ton and just eat it consecutively for a few days if not serving for a crowd. To transform the salad from a side dish to a main, top with grilled salmon or shrimp, and serve on a bed of greens. Consider chickpeas and goat cheese for a vegetarian option.    

Orange you glad I introduced you?!

Orangy Wheat Berry and Orzo Salad (from my Mama.)
Makes 6-8 side servings

Ingredients:
1 cup orzo
1 cup wheat berries
2 oranges, peeled and chopped
1 cup freshly squeezed orange juice (or 1/4 cup frozen orange juice concentrate)
3 tablespoons white wine vinegar

1/4 cup olive oil 
3 teaspoons pine nuts, toasted
3 scallions, diced
salt & pepper to taste

Directions:
1. Cook wheat berries according to package directions. (Cooking time is approximately 1 hour, so start on these guys first.) When finished, place into a large bowl and let cool.
2. Cook orzo according to package directions. Let orzo cool, and add to bowl with wheat berries.
3. Reduce orange juice to a glaze in small saucepan. (If using orange juice concentrate, replace this step —as it is already reduced—with microwaving for 15 seconds or until no longer frozen.) When the orange juice reduction has cooled, mix oil, vinegar, and a generous sprinkle of salt & pepper into the saucepan.
4. Pour orange juice reduction into the large bowl, and mix thoroughly. Just before serving, sprinkle with the pine nuts and scallions.

Bourbon Glazed Salmon

A few weeks ago I had the privilege of joining Culinary Institute of America trained personal chef Dante Giannini while he prepared one of his famous "farm to fork" seasonal meals. With a resume that includes kitchen time at Aquagrille and Oceana, its no wonder that as a private chef, Dante specializes in fish. For our meal, he chose salmon for the main course. "Salmon is so underrated," he confided me as he knived portions of the fleshy, red fillet. "People now equate salmon with unoriginality. But there's really nothing better than a salmon done right."


I completely agreed. Sometimes I almost feel a guilt complex for going with salmon at the fish counter—with so many lesser known seafoods, must I choose the safe option, again? Which is inevitably followed by a second hurdle: how to distinguish which varieties are sustainable. So, below I have provided a mini-guide courtesy of Seafood Watch to help you pick your next salmon cut, mindfully ecological and guilt-free. Then, you can make this wonderful Bourbon Glazed Salmon.

In general, wild salmon from Alaska is your best bet. With strict monitoring of both the fish populations and the fishery, most wild-caught Alaskan salmon is certified sustainable to the standard of the Marine Stewardship Council (MSC). Market names include chinook, coho, chum, keta, king, pink, red, silver, & sockeye salmon. Other “best choice” selections are Washington sockeye salmon and farmed U.S. coho salmon. Good alternatives include wild-caught salmon from British Columbia, California, Oregon, and Washington. To avoid: salmon farmed in open net pens. Hailing from Chile, Scotland, and Norway, this farming method allows waste from the fish to pass freely into the surrounding habitat, polluting the wild environment and potentially spreading diseases and parasites.

Once you've selected your sustainable salmon, get excited! Because this recipe rocks. It combines the classic ingredients of an Asian teriyaki (soy sauce, ginger, sesame seeds) with the oaky, caramel goodness of one of my favorite spirits, bourbon. The sauce is super light—notice there is no oil at all—but glazes expertly atop the salmon steak, leaving a delicate, golden coat of flavor permeating the tender, pink fish.

Obviously, the more the fish marinates the more saturated it becomes with the bourbon glaze, so the earlier you can start this step the better. However, the flavors are bold enough that even a cursory soak will highlight the robust flavors: spicy ginger, biting bourbon, tangy lime. With summer's official kick-off coming up this Memorial Day weekend, feel free to try this guy on the grill too.

Bourbon Glazed Salmon
Serves 4

Ingredients:

3 tablespoons brown sugar

3 tablespoons bourbon

2 tablespoons low-sodium soy sauce

1 tablespoon grated peeled fresh ginger

1 tablespoon fresh lime juice

3 garlic cloves, minced

1/4 teaspoon freshly ground black pepper

4 (6-ounce) skinless salmon fillets

Cooking spray

1/4 cup thinly sliced scallions

1 tablespoon sesame seeds, toasted

Directions:

1. Combine first 7 ingredients in a large zip-lock plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to the pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork. (Alternatively, bake in the oven at 425 degrees Fahrenheit for 20-25 minutes until the same flaky consistency is reached.)

3.  Remove fillets from pan (do not discard marinade), and place each one on its own plate. Drizzle each serving with 2 teaspoons of sauce from the pan. Sprinkle with 1 tablespoon scallions and 3/4 teaspoon sesame seeds.

Pasta with Lamb Sausage, Broccoli Rabe and Beans

For the past month, I have embarked on my weekly visit to the Union Square Greenmarket with crossed fingers in high hopes that spring's signature vegetables will make their season debut. Unfortunately, this hope remains wishful thinking: while flowers and herbs are generously displayed in colorful abundance, the vegetable crop remains winter-blue dismal: root vegetables, onions, apples. Calling all local asparagus and spring peas: where art thou?

So last Saturday—rather than exhale my usual sigh of disappointment and trek two blocks south to Trader Joe's—I made a point to pay special attention to the non-vegetable vendors at the Greenmarket; mainly, the meats. Local meal, I will find thee! As I perused the different tents—ranging from commonplace chicken and turkey to more obscure pheasant and venison—I began to notice a curious theme: the Union Square Greenmarket was teaming with hand-made sausages. Antibiotic, nitrate and hormone-free, the sustainable meat was creatively packaged in fun varieties too. For example, one chicken vendor mixed apples and pistachios along with his ground poultry.

In the end, it was Catskill Merino Lamb whose sausage won me over. Boasting a range of unique varieties such as spicy Moroccan (which I sampled, ah-MAZ-ing), red pepper and fennel, and fennel and garlic. As I ooed and ahhed over my succulent bite of juicy lamb sausage, I noticed some vibrant batches of broccoli rabe at the vendor next door and knew at once my meal had been found. Dinner tonight, aka Pasta with Lamb Sausage, Broccoli Rabe and Beans, was born.

This recipe explains why the use of local, in-season ingredients always makes for a superior meal. Simplicity and freshness at its finest, the pasta boasts only three additions: sausage, broccoli rabe and cannellini beans. Yet when tossed in a light broth saturated with garlic, chicken broth, white wine and fresh rosemary (a farmers market purchase, too!), the dish becomes alive with the sum of its parts. Sure, it's basic and quick, but hits that sweet spot of homey and hearty that everyone craves in a fresh pasta dish.

Using a single pan is not only convenient for clean-up here, it also serves to enrich the flavor of the lamb. By cooking the sausage in the same skillet as the white wine and herb reduction, the lamb's pan drippings fold into the sauce; simmering along with the rest of the liquid. (Yep, spoon it straight out of the pan. It's that kind of dish!)

So even though our classic spring vegetables may not have arrived on the farmers market scene just yet, I am happy to report that a local, robust meal can be easily put together nonetheless. Asparagus and peas, I'll catch you later. Sausage takes center stage for now!

Pasta with Lamb Sausage, Broccoli Rabe and Beans
Serves 6

Ingredients:
2 tablespoons extra-virgin olive oil
6 garlic cloves, minced
1 cup defattened reduced-sodium chicken broth
1 cup dry white wine
1 can cannellini beans, rinsed and drained
1 tsp fresh minced rosemary
3/4 pound pasta (preferably orecchiette; whole-wheat penne or fusilli)
1 bunch broccoli rabe (about 1.5 pounds), cut into rough 1-inch pieces
1 lb lamb, chicken, or turkey sausage
Parmesan cheese
Hot red pepper flakes
Freshly ground pepper & salt

Directions:
1. In a large, nonstick skillet, heat oil and cook sausage over medium-high heat, turning until all sides are nicely browned, 5-10 minutes. Remove from skillet (don't worry about it being done) and cut into bite-sized pieces. Return to skillet and cook, stirring frequently, until cooked-through and golden.
2. Use a slotted spoon to remove the sausage from the pan, leaving the pan drippings. Place into a large bowl.
3. Reduce heat to low, and add garlic, cooking for one minute. Stir in the broth, wine, beans, rosemary, and hot pepper flakes (1/4 tsp for gringos, 3/4 tsp for heat-lovers.) Simmer, uncovered, until slightly reduced, about 5 minutes.
4. Meanwhile, cook the pasta in a large pot of boiling salted water until almost al dente, about 9 minutes. Add the broccoli rabe and cook until the broccoli rabe is crisp-tender, about 2 minutes more. Drain well.
5. Pour the pasta and broccoli rabe into the large bowl, and toss with the sauce. Add cheese, salt & pepper, and extra hot red pepper flakes to taste. Toss again and serve immediately.

Vegan Green Goddess Dressing

Last weekend, in the first wave of 70+ weather we've had this Spring, I went to the Greenmarket to fulfill one of my most anticipated goals of the season: a fire escape herb garden. Brimming with excitement, I delicately carried my tiny pots of mint, basil, parsley, and rosemary home, along with fresh soil and a wooden flower box I had picked up at Home Depot.  My career as a gardener had begun! I would have fragrant, wonderful fresh herbs right outside my window all spring and summer long! My herbs would literally be garden fresh, rooted in soil and as sprightly as can be. I would make salads, soups, garnishes, even cocktails with my new herbs. Oh the possibilities!






Two days later, my hopes and dreams were shattered when a building notice, slipped under my door, informed me that plants on the fire escape violated the NYC fire code and must be removed immediately, or else a fine. (NYC, you really kill me sometimes.) But in those 48 hours of green-thumbed glory, I created a wonderfully herbed quinoa salad, and this lovely Vegan Green Goddess Dressing.

Garden or no garden, I encourage you to experiment with a variety of herbs when making this revitalizing, almost cleansing salad dressing. Each herb brings its own unique verdancy to the lovely, virescent dressing. Parsley is a must, but the addition of dill musters a feathery, fern-like freshness; while basil conjures a pesto-y nuance. Tarragon and chives are welcomed guests, too.


The classic green goddess dressing gets it creamy consistency from a combination of mayonnaise, sour cream, and anchovies, but the vegan version says no thank you to excessive saturated fat by simply using tahini in its place. (You can read all about my obsession with tahini and its health benefits here.) With such a strong emphasis on garden-fresh herbs, why shouldn't the base be earthy light as well? Here, lots of lemon juice and apple cider vinegar offset the slight bitterness of the tahini, creating a tart acidity that's almost vinaigrette-like. However, the consistency is truly as creamy as can be, and the juxtaposition of vinaigrette and creaminess is totally amazing. I don't pour this dressing on the salad, I slather. It's divine.

With a thicker consistency, this dressing can even be used as a dip for crudités or pita chips. To achieve this, add only 2 tbsp of water instead 1/4 cup, and ta-da! Let your inner Green Goddess glow.

Vegan Green Goddess Dressing
Makes 1 cup

Ingredients:
1/2 cup raw tahini
1/4 cup water
6 tablespoons fresh parsley
3 tablespoons fresh basil (or dill)
2 green onions, chopped (or 2 tbsp fresh chives)
1/2 teaspoon sea salt
2 cloves garlic
3 tablespoons fresh lemon juice
3 tablespoons raw apple cider vinegar
1 tsp natural sweetener, such as agave nectar or honey

Directions:
Combine all ingredients in a food processor (or in a bowl and use an emersion blender.) Blend until smooth. Adjust salt and herbs to taste, and add more water if consistency is too thick.

Detox Salad

"58 days until Memorial Day Weekend!" screamed my spin instructor on Saturday morning; barking orders for a 360 degree left turn on the flywheel (no) while maintaining current RPMs (I'll think about it.) While beach weather is still a really long time away—evidenced by the fact I am still wearing my winter puffer with the regularity of a Catholic school uniform—it did start me thinking of how spring weather begets lighter clothes, which craves lighter spring fare, and Monday is high of 58 which is almost 60, and when do peas come to the farmers market? Anyway, I digress, but this thought process carried me through the end of spin class and I went home and made this Detox Salad and it was delicious.

If you recognize the name, it's because Detox Salad is a regular at the Whole Food Salad Bar. (A station I rarely frequent because I always manage to spend a mind-boggling $17 for a lunchtime salad and I don't. understand. HOW.) Anyway, the salad intrigued me—specifically, the finely chopped texture of raw broccoli and cauliflower, two vegetables I almost exclusively enjoy cooked—and the fact that Angela from Oh She Glows recreated it with contagious enthusiasm and exceptional reviews. This is the type of salad where the ingredients aren't anything crazy, but the combination is just right. Plus, its really nice to take a break from your regular lettuce leaf-based salad every once in a while!

There is something that feels so healthy about eating raw, don't you agree? I'm not a raw foodist by any means, but there's no denying that many raw foods are low in calories, fat, and sodium while high in fiber; giving my insatiable snacking appetite the luxury of eating large quantities of food for minimal cals. (I can go through a giant bag of baby carrots like it's nobody's business, if I do say so myself.)

The texture of this salad is great. It's crunchy and compact; a chopped salad at its finest. The cruciferous vegetables are dotted with crunchy pepitas and sweet dried fruit; made tangy with lots of fresh lemon, natural sweetener, and a dash of cayenne. I bulked up the salad's  protein content by adding quinoa and lots of salty feta, and the result was (r)awesome.

Warning: this recipe makes ALOT! As in if you don't have a huge mixing bowl or the appetite of a yellow lab; you may have to half it. (I admit, I got a little carried away with the food processor...the pulse button is just so much fun.) On the flip side, you'll go through the salad faster than you might think— its very addictive and I found myself eating second and third helpings of each serving.

Detox Salad (adapted from Oh She Glows)
Makes about 12-15 cups

Ingredients:

2 heads broccoli (1 bunch), stems removed

1 head cauliflower, stems removed

2.5 cups shredded carrots

1/2 cup pepitas (or sunflower seeds)

1/2 cup finely chopped fresh parsley

1/3 cup raisins or currants

1/3 cup golden raisins

1/3 cup dried cherries or dried cranberries

6 tbsp fresh lemon juice (about 3 lemons), more to taste

generous dash of cayenne

2-3 tbsp maple syrup or agave nectar

1 cup raw quinoa, cooked according to package directions

3/4 cup crumbled feta

kosher salt (less if using feta), and lots of pepper to taste

Directions:

1. In a food processor*, process the broccoli until fine. Transfer to a very large bowl.

2. Process the cauliflower (no stems) until fine and add to the bowl. Do the same with the carrots and parsley. 

3. Stir in the pepitas, currants/raisins/dried cherries/dried cranberries, and quinoa once it's cooled.

4. In a small bowl, whisk together lemon juice, cayenne, and maple syrup or agave nectar.  Pour into large bowl and mix thoroughly along with a sprinkle of salt & ample pepper.

5. Top with crumbled feta cheese. Serve cold or at room temperature.

*If you don't have a food processor, chop the broccoli, cauliflower, and parsley finely by hand, and shred carrots with a grater.