Flam­boy­ant Fla­menco Sum­mer Salad

Taste of Home - - Con­test -

Blue­berry, Corn & Feta Salad

I’m not typ­i­cally a huge fan of sum­mer corn, but when it comes to this sweet, salty, re­fresh­ing salad, I can’t put my fork down. Ex­per­i­ment with dif­fer­ent fla­vors of white vine­gar to find your fa­vorite. —Colleen Delawder, Hern­don, VA

Prep: 30 min. + soak­ing • Grill: 20 min. Makes: 10 serv­ings

8 medium ears sweet corn 3 Tbsp. olive oil

3 Tbsp. white bal­samic vine­gar 1 Tbsp. minced fresh chives, plus more for gar­nish 3/4 tsp. kosher salt 1/4 tsp. pep­per 1 cup fresh blue­ber­ries 1/2 cup crum­bled feta cheese

1. Care­fully peel back corn husks to within 1 in. of bot­toms; re­move silk. Rewrap corn in husks; se­cure with kitchen string. Place in a stock­pot; cover with cold wa­ter. Soak 20 min­utes; drain. 2. Grill corn, cov­ered, over medium heat about 20 min­utes or un­til ten­der, turn­ing of­ten. Cut string and peel back husks. Cool slightly. Cut corn from cobs; trans­fer to a large bowl.

3. In a small bowl, whisk the oil, vine­gar, chives, salt and pep­per. Pour over corn; toss to coat. Gen­tly fold in blue­ber­ries and feta. Gar­nish with ad­di­tional chives. Per serv­ing: 133 cal., 6g fat (1g sat. fat), 3mg chol., 210mg sod., 19g carb. (8g sug­ars, 2g fiber), 4g pro.

Di­a­betic ex­changes: 1 starch, 1 fat.

Test Kitchen tip: If you don’t have any white bal­samic vine­gar on hand, you can use tra­di­tional bal­samic vine­gar in­stead. The main dif­fer­ence is that the corn and feta will take on some of that darker color.

Ginger Green Beans

The bright, gin­gery sauce on these green beans is de­li­cious and so sim­ple to whip up. It’s great on ei­ther hot or cold beans; I also love it tossed with cooked shrimp. —Ma­rina Cas­tle Kel­ley,

Canyon Coun­try, CA

Takes: 30 min. • Makes: 8 serv­ings

11/2 lbs. fresh green beans, trimmed 1 tan­ger­ine, peeled, seg­mented, seeds re­moved

1/4 cup chopped green onions

1/4 cup soy sauce

1 Tbsp. le­mon juice

1 Tbsp. olive oil

1 Tbsp. minced fresh gin­ger­root 1 gar­lic clove, peeled and halved 1 tsp. packed brown sugar

1/2 tsp. salt 1/4 tsp. pep­per

1/4 tsp. white vine­gar

1. In a 6-qt. stock­pot, bring 12 cups wa­ter to a boil. Add green beans; cook, un­cov­ered, un­til crisp-ten­der and bright green, 2-3 min­utes. Re­move beans and im­me­di­ately drop into ice wa­ter. Drain and pat dry.

2. In a blender or food pro­ces­sor, com­bine the next 11 in­gre­di­ents; process un­til well blended. Pour dress­ing mix­ture over beans; toss. Re­frig­er­ate un­til serv­ing. Per serv­ing: 59 cal., 2g fat (0 sat. fat), 0 chol., 614mg sod., 9g carb. (4g sug­ars, 3g fiber), 3g pro.

Di­a­betic ex­changes: 1 veg­etable, 1/2 fat.

Sum­mer Salad by the Lake

I came up with this recipe to show ap­pre­ci­a­tion to all the teach­ers at my son’s school. It’s hearty, earthy, sweet and loaded with noth­ing but good stuff. —Ramya Ra­ma­murthy, Fre­mont, CA

Prep: 35 min. • Cook: 15 min. + stand­ing Makes: 10 serv­ings

15 gar­lic cloves, peeled and halved length­wise

2 medium sweet pep­pers, sliced 2 Tbsp. olive oil

1/2 tsp. salt

1/2 tsp. pep­per

SALAD

21/2 cups wa­ter

1 Tbsp. olive oil

11/2 tsp. salt

1 cup un­cooked pearl

(Is­raeli) cous­cous

1/2 cup red quinoa, rinsed

2 large heir­loom toma­toes,

cut into 1-in. pieces

2 cups fresh arugula

or baby spinach

1 cup cubed fresh pineap­ple

1/2 cup fresh shelled peas

or frozen peas

1/2 cup crum­bled feta cheese

1/2 cup sun­flower ker­nels, toasted 1/4 cup minced fresh pars­ley DRESS­ING

1/4 cup olive oil

3 Tbsp. bal­samic vine­gar

2 tsp. honey

1 tsp. grated le­mon zest

1/2 tsp. salt

1/2 tsp. pep­per

1. Pre­heat oven to 425°. Toss to­gether gar­lic, sweet pep­pers, oil, salt and pep­per; trans­fer to a 15x10x1-in. bak­ing pan. Roast un­til dark golden brown, about 15 min­utes. Trans­fer to a large bowl; set aside.

2. Mean­while, in a small saucepan, bring wa­ter, oil and salt to a boil. Stir in the cous­cous and quinoa. Re­duce heat; sim­mer, cov­ered, 15 min­utes or un­til liq­uid is ab­sorbed. Re­move from heat; let stand, cov­ered, 5 min­utes.

3. Trans­fer the cous­cous and quinoa to the large bowl. Stir in the re­main­ing salad in­gre­di­ents. In a small bowl, whisk dress­ing in­gre­di­ents un­til blended. Pour over salad; gen­tly toss to coat.

Per 3/4 cup: 269 cal., 15g fat (2g sat. fat), 3mg chol., 700mg sod., 29g carb. (7g sug­ars, 3g fiber), 7g pro.

Di­a­betic ex­changes: 2 starch, 2 fat.

Test Kitchen tips:

• You can use peaches in­stead of pineap­ple, or cherry toma­toes in­stead of heir­loom pieces.

• In win­ter, use root veg­gies such as roasted car­rots, broc­coli or squash. I cre­ated this salad sim­ply by choos­ing the best-look­ing veg­eta­bles at a lo­cal farm­ers mar­ket. Make it a full vege­tar­ian meal by adding roasted chick­peas or cooked white beans.

—Crys­tal Sch­lueter, Bab­bitt, MN

Takes: 25 min. • Makes: 8 serv­ings

3 medium rain­bow car­rots 4 medium blood or­anges or navel or­anges, peeled and seg­mented 1/2 small red onion, thinly sliced 1/2 medium fresh beet, thinly sliced 1/2 medium wa­ter­melon radish, thinly sliced 2 radishes, thinly sliced

2 Tbsp. chopped pis­ta­chios, toasted

2 Tbsp. chopped oil-packed sun-dried toma­toes

1 Tbsp. ca­pers, drained

1/4 tsp. salt

1/4 tsp. pep­per

1/4 cup white bal­samic vinai­grette 4 cups torn leaf let­tuce

1/4 cup shaved Manchego or

Parme­san cheese

Us­ing a veg­etable peeler, shave car­rots length­wise into very thin slices; place in a large bowl. Add or­anges, red onion, beet, radishes, pis­ta­chios, toma­toes, ca­pers, salt and pep­per. Driz­zle with the vinai­grette; toss lightly to coat. Ar­range let­tuce on a plat­ter; top with veg­etable mix­ture and cheese.

Per serv­ing: 103 cal., 6g fat (1g sat. fat), 4mg chol., 203mg sod., 12g carb. (8g sug­ars, 3g fiber), 2g pro.

Di­a­betic ex­changes: 1 veg­etable, 1 fat, 1/2 fruit.

Test Kitchen tip: If you can’t find blood or­anges, reg­u­lar or­anges and grape­fruit make good sub­sti­tu­tions.

Hit the farm­ers mar­ket and stock up! This quick, sim­ple side dish is a per­fect com­ple­ment to any meal. The fish sauce gives it a re­mark­able depth of fla­vor with­out much ef­fort.

—Julie Peter­son, Crofton, MD Takes: 30 min. • Makes: 4 serv­ings

3 Tbsp. co­conut oil

10 oz. fresh mush­rooms, quar­tered (about 4 cups) 1 lb. fresh as­para­gus, trimmed and cut into 11/2-in. pieces

2 gar­lic cloves, thinly sliced

1/2 tsp. dried oregano

1/4 tsp. salt

1/4 tsp. pep­per

2 cups chopped fresh kale

2 tsp. fish sauce or soy sauce

1 tsp. bal­samic vine­gar

Toasted sesame seeds, op­tional

In a large skil­let, heat co­conut oil over medium-high heat. Add mush­rooms; cook, stir­ring oc­ca­sion­ally, un­til lightly browned, 4-6 min­utes. Add as­para­gus, gar­lic, oregano, salt and pep­per; cook and stir un­til crisp-ten­der, 2-4 min­utes. Stir in kale; cook and stir un­til wilted, 2-4 min­utes. Re­move from heat; stir in fish sauce and vine­gar. If de­sired, top with sesame seeds.

Per serv­ing: 129 cal., 11g fat (9g sat. fat), 0 chol., 383mg sod., 7g carb.

(1g sug­ars, 1g fiber), 4g pro.

Test Kitchen tips:

• The key in­gre­di­ent in this side dish— be­sides the tasty mix of herbs and spices—is fish sauce. This is a smart way to sup­ply a burst of rich fla­vor even when you’re short on time.

• It’s easy to pre­pare as­para­gus for cook­ing. Sim­ply grasp the spear in both hands and snap the bot­tom off. The spear will break nat­u­rally to sep­a­rate the tough root end from the more ten­der, ed­i­ble stalk.

Kohlrabi, Cu­cum­ber & Tomato Salad

This chilled, re­fresh­ing salad is fab­u­lous for lunch or as a side dish on hot days. It has a nice crunch, and the sweet-spicy bal­ance is just right.

—Kristina Se­garra, Yonkers, NY

Prep: 20 min. + chill­ing • Cook: 10 min. Makes: 6 serv­ings

2 Tbsp. olive oil 1 medium red onion, finely chopped 2 pick­led hot cherry pep­pers, seeded and finely chopped 2 gar­lic cloves, minced

2 Tbsp. cider vine­gar 1 tsp. salt 1 kohlrabi, peeled and cut into 1/2-in. pieces 2 large yel­low toma­toes, seeded and chopped 2 mini cu­cum­bers, cut into 1/2-in. pieces

2 Tbsp. minced fresh cilantro

1. In a small skil­let, heat the oil over medium-high heat. Add onion; cook and stir un­til crisp-ten­der, 2-3 min­utes. Add pep­pers and gar­lic; cook 2 min­utes longer. Stir in the vine­gar and salt; re­move from heat.

2. In a large bowl, com­bine the kohlrabi, toma­toes and cu­cum­bers. Pour in the onion mix­ture; gen­tly toss to coat. Chill for one hour. Sprin­kle with cilantro be­fore serv­ing.

Per serv­ing: 59 cal., 4g fat (1g sat. fat), 0 chol., 372mg sod., 6g carb. (2g sug­ars, 2g fiber), 2g pro.

Di­a­betic ex­changes: 1 veg­etable, 1/2 fat.

Test Kitchen tips:

• The pep­pers in this recipe aren’t ter­ri­bly hot, but if you’re sen­si­tive to spici­ness, you can cut back on them or elim­i­nate them al­to­gether.

• Feel free to add your fa­vorite cherry toma­toes or other fresh veg­eta­bles from the gar­den.

Spicy Pota­toes with Gar­lic Ai­oli

This is my take on Span­ish patatas bravas. The pota­toes are tossed in a fla­vor­ful spice mix and then fin­ished to a crispy golden brown. The gar­lic ai­oli takes it over the top.

—John Stiver, Bowen Is­land, BC

Prep: 35 min. • Bake: 25 min. Makes: 10 serv­ings

3 lbs. medium Yukon Gold pota­toes, cut into 11/2-in. cubes (about 8 pota­toes)

2 Tbsp. olive oil

2 gar­lic cloves, minced

2 Tbsp. smoked pa­prika

2 tsp. gar­lic pow­der

11/2 tsp. chili pow­der

11/2 tsp. ground cumin

1/4 tsp. salt

1/4 tsp. crushed red pep­per flakes 1/8 tsp. pep­per

AI­OLI

11/2 cups may­on­naise

3 Tbsp. le­mon juice

3 gar­lic cloves, minced

1 Tbsp. minced fresh chives

plus more for gar­nish

1 tsp. red wine vine­gar

1/4 tsp. salt

1/4 tsp. pep­per 1. Pre­heat oven to 375°. Place pota­toes in a Dutch oven; add wa­ter to cover.

Bring to a boil. Re­duce the heat; cook, un­cov­ered, 8-10 min­utes or un­til just ten­der. Drain; pat dry with paper tow­els. Trans­fer pota­toes to a mix­ing bowl. Toss pota­toes in olive oil and minced gar­lic to coat evenly.

2. Com­bine the pa­prika, gar­lic pow­der, chili pow­der, cumin, salt, pep­per flakes and pep­per; sprin­kle over pota­toes. Gen­tly toss to coat. Trans­fer pota­toes to two greased 15x10x1-in. bak­ing pans, spread­ing into a sin­gle layer. Bake un­til crispy, about 25 min­utes, stir­ring the pota­toes and ro­tat­ing pans half­way through cook­ing.

3. For ai­oli, com­bine in­gre­di­ents un­til blended. Trans­fer pota­toes to a serv­ing plat­ter; sprin­kle with chives. Serve warm with ai­oli.

Per serv­ing: 469 cal., 34g fat (5g sat. fat), 3mg chol., 396mg sod., 37g carb. (3g sug­ars, 4g fiber), 5g pro.

Test Kitchen tip: The sea­son­ing blend gives these pota­toes a nice kick; smoked pa­prika makes them taste as if they were cooked over an open fire.

Crunchy Le­mon-pesto Gar­den Salad

I love us­ing fresh veg­eta­bles straight from the gar­den to pre­pare this salad. If I pick the squash and cu­cum­bers early enough, their skins are so ten­der that there’s no need to re­move them. Any gar­den-fresh veg­gie can be swapped in—with de­light­ful re­sults!

—Carmell Childs, Claw­son, UT

Takes: 25 min. • Makes: 6 serv­ings

5 Tbsp. pre­pared pesto

1 Tbsp. le­mon juice

2 tsp. grated le­mon zest

11/2 tsp. Di­jon mus­tard

1/4 tsp. gar­lic salt

1/4 tsp. pep­per

21/2 cups yel­low sum­mer squash, thinly sliced

13/4 cups mini cu­cum­ber, thinly sliced 3/4 cup fresh peas

1/2 cup shred­ded Parme­san cheese 1/4 cup thinly sliced green onions 5 thick-sliced ba­con strips, cooked and crum­bled

In a bowl, whisk to­gether the first six in­gre­di­ents un­til blended. In an­other bowl, com­bine squash, cu­cum­ber, peas, Parme­san and green onions. Pour dress­ing over salad; toss to coat. Top with ba­con to serve.

Per serv­ing: 159 cal., 11g fat (3g sat. fat), 13mg chol., 586mg sod., 8g carb. (4g sug­ars, 2g fiber), 8g pro.

Di­a­betic ex­changes: 2 fat, 1 veg­etable.

Blue­berry, Corn & Feta Salad

Ginger Green Beans

Sum­mer Salad by the Lake Find It! Flirty Flo­ral Serv­ing Bowl $20 echode­signs.com

Flam­boy­ant Fla­menco Sum­mer Salad

Fresh Thai As­para­gus, Kale & Gar­licky Mush­rooms

Kohlrabi, Cu­cum­ber & Tomato Salad

Spicy Pota­toes with Gar­lic Ai­oli

Crunchy Le­mon-pesto Gar­den Salad

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