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Corn, Green Bean and Tomato Salad
Corn, Green Bean and Tomato Salad
INGREDIENTS
DIRECTIONS
In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot. Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
If necessary, bring beans and corn to room temperature by removing them from fridge 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion and tomatoes. Add salt to taste and serve at room temperature.
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Roasted Chicken with Carrots, Garlic and Potatoes
Roasted Chicken with Carrots, Garlic and Potatoes
INGREDIENTS
DIRECTIONS
As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.
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Beet Carpaccio Salad
Beet Carpaccio Salad
INGREDIENTS
For salad:
1 lb beets (preferably Chioggia), trimmed and peeled and cut into slices, 1/4 cup lemon juice, 1 small red onion, thinly sliced, 1/2 cup roasted pistachio nutmeats, 1/3 cup feta cheese, crumbled, 1/4 cup micro greens or salad greens
For dressing:
2 tablespoons white wine vinegar, 2 tablespoons sour cream, 1 1/2 teaspoons chopped fresh tarragon, 1 teaspoon superfine sugar, 1/3 cup olive oil, salt and white pepper
DIRECTIONS
Thinly slice the beets with a mandolin slicer. Place the slices into a bowl and toss with 1/4 cup lemon juice. Set aside. (The lemon juice will help preserve the color of the beets when you cook them, so let them sit at least 10 minutes while you prep everything else.) Make the dressing: Mix together vinegar, sour cream, tarragon, and sugar with a wire whisk until well-blended. Slowly add the olive oil, while whisking constantly. (This creates an emulsion). Add salt and white pepper to taste. Cover and refrigerate until ready to use. Bring water to a boil in a large pot that has a steamer tray. If you like, add salt and a splash of lemon juice to the water. Once boiling, place beet slices on the streamer tray (it’s alright if they overlap slightly). Cover and steam for 5-6 minutes, or until tender yet firm. Briefly shock the beets in an ice bath, then drain. Layer the beets and onions on four small plates. Sprinkle with pistachios and feta cheese crumbles. Make sure the dressing is well-stirred, then lightly drizzle over the salad. Top with microgreens.
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