Pretzel Bread Panzanella Salad

Pretzel Bread is a curious thing: half roll, half pretzel. A nice toasty, pretzel-like exterior that gives way to a soft and bready center, it's my newest obsession. That may be due to the fact that my favorite snack is pretzels but regardless, it gives my sandwiches more oomph and makes them more special and admittedly, I've even snacked on them before. Needless to say, I'm happy to have this new bread option in my pantry however, I thought I could get a little more out of it and give it a different use, other than making my sandwiches more exciting.

Taking all of the flavors that just naturally compliment pretzels, mustard, cheese and herbs to start, I thought a Panzanella salad would be a great, new way to enjoy my new fave. Panzanella is Italian in origin and is traditionally comprised of stale bread, tomatoes, olive oil, salt and pepper, and sometimes onions and cucumbers sneak into the mix as well. Because of its heartiness, versatility and the fact that it can be thrown together in a pinch, Panzanella is something I often make. In this case, fresh baby spinach acted as the base of the salad, while little cubes of sharp cheddar cheese dotted the plate and a hearty mustard-herb vinaigrette supplied a welcoming tang at the end of each bite. The real star, of course, were the broken up bits of pretzel bread that were toasted with a drizzle of olive oil, salt and pepper. It provided a great pretzel-like crunch; more texture than regular bread but still had that pretzel like quality that I love so much.

This salad is easy to make, yet satisfying enough to be a full on meal. Of course the ingredients can be interchanged and it works with practically any vegetable or fruit that you have on hand. The pretzel bread can be a little tricky to track down, but should you come across it, don't pass up the opportunity to give it a shot. At some point over the next couple of months I'm going to be making my own pretzel bread at home and when that happens, I'll be sure to share.

Pretzel Bread Panzanella Salad
Serves 2


- 2 pretzel rolls, broken up into small bits
- 2 large handfuls of baby spinach
- Cheddar Cheese, cut into cubes
- 2 TBS whole grain mustard
- 1 tsp fresh dill, chopped
- 1 tsp fresh parsley, chopped
- 2 TBS Olive Oil, plus more for drizzling
- 1 TBS Sherry Vinegar
- Salt and Pepper to taste

Preheat the oven to 375. On a baking sheet, lay out the pretzel bread into a single layer. Drizzle with olive oil, sprinkle with salt and pepper and bake until the pretzel bread crisps up and turns golden brown. Set aside to cool. In a small bowl, whisk together mustard, dill, parsley, olive oil and vinegar. Season to taste with salt and pepper. Divide the salad into two bowls and sprinkle with cheese. Toss in the pretzel bread and drizzle with dressing. Serve immediately.

Roasted and Chilled Chickpea and Herb Salad

Within the past couple of days, it seems a switch was flipped to summer and I'm welcoming the new season with open arms and new recipes. Gone are the days of braising hearty dishes and heavy comfort food, the warmer months are all about crisp vegetables, ripe fruits and lighter, fresher fare. Usually with my summer-time recipes there's a lot less fuss over a dish and because my apartment can get pretty toasty, pretty fast, my recipes also tend to get created with minimal help from the heat of a stove.

While the chickpeas in this salad were roasted to help bring out that beautifully natural nuttiness of theirs, the salad is then chilled and served cold, making this a perfect candidate for a make ahead meal that you can prepare hours or even a day ahead. The flavors in this dish are bright, with lots of fresh squeezed lemon, cumin, chopped cilantro and mint and then everything gets balanced out by salty crumbles of feta. The shreds of carrot cling to the roasted chickpeas, boosting the crisp texture of the dish up a bit while the crisp cucumbers add another element of crunch. 

Roasted and Chilled Chickpea and Herb Salad

- 1, 15 oz can of chickpeas, drained

- 1/2 English cucumber, diced

- 1/4 cup feta cheese, crumbled

- 2 TBS fresh cilantro, chopped

- 1 TBS fresh mint, chopped
- 1 tsp cumin

- The juice of one lemon

- 1 carrot, peeled and shredded

- Drizzle of olive oil

- Salt and Pepper to taste

In a foil-lined baking dish, roast the chickpeas in a bit of olive oil, and a sprinkle of salt and pepper, in the oven at 425 degrees. Stir them up every 10 minutes or so until they start to turn golden. Once this happens, set them aside and chill. Meanwhile, in another dish, combine the cucumbers, carrot, lemon juice, cumin and herbs. Add the chickpeas and combine. Add another drizzle of olive oil to the bowl, feta crumbles and mix thoroughly. Season to taste and serve chilled.

Lunch at Tossed

It's not typical for me to get a salad when I go out to eat, instead, I usually opt to make my own salads and reserve my dining out options for things that a little more indulgent and exciting. However, a couple weeks back, I got invited to try a complimentary salad at Tossed. Tossed is located in the Pru and boasts a wide selection of fresh salads, sandwiches and wraps and over 50 add-ins and dressings. The space itself isn't very large but it definitely packs a crowd at lunch, which is when I stopped in to try one of their salads. After I was greeted by a rather frazzled employee that was aggravated that I was in the "to-go" waiting area when I hadn't ordered yet, I was welcomed by Bob, who was warm, friendly and took some time to go over the menu with me.  He also made helpful suggestions and pointed out popular selections. I decided to go with the "design your own salad" option and created a salad consisting of an arugula and spinach mix "tossed" with carrot slivers, dried cranberries, cherry tomatoes, grilled chicken, sugar snap peas and dressed with a citrus chipotle dressing.

A couple quick minutes after ordering, I had my salad in hand and was settling into a small table. The salad was large and filled with a decent amount of my requested toppings. All of the vegetables were fresh, with the exception of the sugar snap peas that were showing their age a little. That being said, the salad overall was very crisp and satisfying and the portion size very large. I found the dressing to be a little watery but still tasty with just the slightest suggestion of smoky chipotle heat.

My only gripe was the price tag. My "design your own salad" came with a large portion of lettuce and four options of vegetables to choose from a list of 29 fruits and vegetables (each additional item is $0.50). Then, for anywhere between $1.00-$4.95, there's the option to add in meats and cheeses or "gourmet" items like avocado or mango. My only add-in was roasted chicken and I did get a bottle of water to accompany my salad and my meal came to just under $12. While some of the pre-selected salad options are cheaper (they run a more reasonable $7-10) I couldn't help but contemplate the price tag. It's funny, had I been sitting down at a restaurant and had been waited on, I wouldn't flinch at a $12 price tag but because my salad was served to me in a plastic bowl and was intended to be eaten quickly and on the go, I felt that the price was a little steep. Maybe that's just my lighter, culinary school wallet speaking?

A Spanish New Year's Eve Dinner (in pictures)

Happy 2011! It's finally here! A new year and a fresh start.  I just love that sense of newness that comes with the start of another year.  It's sort of like staring at a crisp white blank sheet of paper while holding an inky black pen, ready to start filling up the page with all of the events and happenings of another year of life.  Possibilities seem abundant and hopes are high that this will be a great and memorable year.  To help welcome 2011, I had some friends over on New Year's Eve for games, adult beverages and of course, food.....

Sangria got the party started!

We dined on Spanish food because cuisine from that region tends to be bold and packed with bright and exciting flavors, which seemed to be a fitting way to start the new year.  Also, a meal of pork served with beans is said to be very lucky to eat on New Year's Eve.  (Pork is said to signify prosperity and well-being and beans are said to symbolize wealth.  Finger's crossed, right?)

Fiona made out-of-this-world pork belly lettuce wraps

Served with corn and black bean salad and homemade spicy tomatillo salsa

I made a veggie paella-inspired rice 

Sarah made awesome cheese stuffed peppers with herbs and aged sherry vinegar

And for dessert, Cheesecake Flan

Sweet, creamy and cool..recipe to follow tomorrow

Happy 2011! May you're year be off to a great start!

Pomegranate Cranberry Qunioa Salad, Plus 13 Random Pomegranate Facts

Pomegranate Cranberry Quinoa Salad

Fair warning dear reader before I share my recipe for Pomegranate Cranberry Quinoa Salad, I'm going to get a little geeky on you.  When I sat down to write this post, I had so many different angles in mind on how I wanted to approach the subject of the pomegranate and I guess that's just a testament to how flippin' cool this winter fruit is.  Not only does it provide an amazing element of surprise to a dish, with it's deep ruby red exterior and burst of a combination of tart and tangy yet sweet juice that explodes on contact with biting down teeth, this fruit is chock full of a rich history.  Because I was personally curious, I thought I'd dig up some fun facts on the pomegranate:

1. The pomegranate is one of the oldest fruits
2. It is believed to be native to Iran
3. Pomegranates were a symbol of fertility and were planted outside temples because their leaves were green year round, symbolizing eternal life
4. Due to it's high nutrition content, the pomegranate is said to bring about emotional an physical peace
5. Pomegranates were prominently featured in early Egyptian and Greek art
6. Pomegranates play a role in Greek mythology and came to symbolize marriage in Greece, with married women wearing headdresses made of pomegranate leaves to signify their marital status
7. In Buddhism, the pomegranate is considered to be a blessed fruit and one of the greatest gifts
8. In early Japanese art, the pomegranate is often depicted as something used to ward off evil spirits
9. In early European days, the pomegranate was a symbol more than a food.  Depicted in art, literature and most prominently in medicine
10.  Henry VIII is said to have planted the first pomegranate tree in Britain
11. Pomegranates were also heavily depicted by such famous artists as Pablo Picasso and Salvador Dali 
12. The first Pomegranate plants in North America were planted in Mexico 
13. Thomas Jefferson planted them in Monticello and attempts were made to plant them in New England colonies but harsh winters prevented them from growing (bummer)

Source

See? Wasn't that fun? I'm a total sucker for the symbolism and unique food history.  Through in some myths and magic and superstitions and I'm hooked.  Nerd alert, right? Anyway, the real point of this post is not to go on and on with the history of Pomegranates (as fun as that was) but to provide you with my latest little creation utilizing them.  This has all the makings of a favorite recipe.  It's easy to make, doesn't include a crazy long list of ingredients, it looks impressive and most importantly, it's insanely delicious.  Oh, and it's healthy too if you're into that sort of thing.  Not to mention, this packages up perfectly for a nice little work lunch and it's delicious hot or cold.  Enjoy!

Pomegranate Cranberry Quinoa Salad
*Serves about 4

- 1 cup quinoa
- 2 cups chicken stock (I like Kitchen Basics the best)
- 1/2 cup dried cranberries
- Juice of 1/2 an orange
- 1/2 cup pomegranate seeds
- 1 tbs extra virgin olive oil
- Salt and pepper to taste
- 2 tbs slivered almonds

To make the quinoa, you can use one of two methods: rice cooker method or on a stovetop.  (You cook quinoa the same way you cook rice: using a two parts liquid to one part quinoa.) For the stove top method, start by bringing the chicken stock to a boil.  Add the quinoa, cover and reduce head to low.  Let the quinoa simmer until the liquid has evaporated.  For the rice cooker method, add the stock and quinoa cover and hit start.

Once the quinoa is done, set it aside and let it cool slightly.  Add some olive oil to prevent clumping.  Once the quinoa has cooled slightly, add the orange juice and cranberries.  Toss to combine, salt and pepper to taste.  Gently mix in the pomegranate seeds and top with almonds.  Serve either warm, room temperature or cold.  In addition, pulled chicken would be great in here or for an entirely vegetarian option, you could sub vegetable stock for the chicken stock.

Full of Fall Salad with Red Pears

Red Pear Salad

There’s cooler air and a breeze that beckons you to grab a sweater or light jacket before you leave the house.  Yep, it seems that fall is officially here.  And why shouldn’t it be?  We are smack dab in the middle of September and in Boston, fall is making its presence known.  Like most Bostonians, I run around excitedly exclaiming, “I looove fall! It’s my favorite season!” and why shouldn’t it be? What’s not to love?  It’s the perfect temperature for enjoying the perfect night’s sleep, providing a nice chill in the air that makes you want to cozy up under your blankets.  And on a gorgeously sunny fall day, you almost can’t resist the urge to go apple picking.  Also, can you really go wrong munching on a cider donut and sipping hot mulled cider?  I think not.  And, please, don’t even get me started on fall in New England when the leaves change, I could talk non-stop about how perfect that time of year is (and sometimes I do).

Ahh, it’s great to be a New Englander.

Filled up to the brim with deep admiration and anticipation for the start of this new season, I am making a vow to go out of my way to enjoy each and every aspect of this brief, yet wonderful season.  That’s right SBK readers!  The next couple of months will be devoted to apples, cranberries, pumpkins, cider donuts and pies, maple syrup, cinnamony things, squashes of all different shapes and sizes.  Just thinking about it all makes me simply ecstatic! 

Aren't red pears beautiful?

To kick off this season of seasonal favorites, I’ll start with a simple salad based upon lots of fresh fall flavors.  This salad would be fantastic on its own for a healthy little lunch or if you want to beef it up a bit (sorry, bad pun) you could add some mustard rubbed pork to it.  This would be a great little “take to work” salad, just put some lemon juice on the sliced pears so that they don’t turn brown before you get to eat them. 

This crisp salad is made sweet by the addition of red pears and candied pecans. The goat cheese provides so a sweet and subtle tang that pairs so well with the sweetness of the pears.  It is dressed simply, just with a mustard cider vinaigrette and it completed with the addition of candied pecans that give it a maple-y boost.  This dish is a simple way to enjoy all of the flavors of this fall. For best results, wear a warm wooly sweater or wrap yourself in a soft blanket and enjoy with a mug of hot cider or a warm spicy tea.

Red Pear Salad with Homemade herb dressing

Full of Fall Salad with Red Pears

*Serves 2-4 people, depending on if it’s a side or meal.  Or by how hungry you are..

For the salad:

-         1 pear, cleaned, cored and cubed (I used a red pear here)

-         1 bag Arugula

-         About ½ cup crumbled goat cheese

-         A giant handful of candied pecans (I just used a store-bought variety)

For the dressing:

-         About ¼ cup Apple cider vinegar

-         About 1 tbs of honey (taste to your desired level of sweetness)

-         About 1 tbs of Dijon mustard

-         Fresh ground pepper

-         Salt (to taste)

To make the salad, place all salad ingredients into a big bowl and gently combine with your fingers or a set of tongs.  To make the dressing, put all of the contents into a small bowl and whisk together.  Taste and season accordingly.  Dress the salad and serve immediately. 

It's Too Hot To Cook Blueberry and Mandarin Salad

Whew!  Is it hot enough out there for you?

How many people asked you this today?  I counted three.  Every time I get asked this question I never know how to respond but as soon as that thermostat starts flirting with 90, it never fails.  A handful of people ask me that question.  But anyway, that's neither here nor there.  The main focus of tonight's post is all about avoiding the heat (boo) and enjoying the start to blueberry season (yay).  I love blueberries, big time and I love putting them into dishes you wouldn't expect.  I feel that oftentimes, the humble little blueberry is underestimated and only limited to desserts.  And in my book, that is soooo not the case!

Have you ever had big fresh blueberries in salad?  It's pairs so well with greens and tastes like summer in a bowl.  To accompany my greens and berries, I tossed in some mandarin orange slices and fresh-off the farm locally made basil and garlic goat cheese.  Then I topped it off with some crunchy chow mein noodles (I love putting these in salads.  It just adds another element to the salad and gives it some texture.) Then I dressed it all up with a simple dressing of raspberry vinegar, Dijon mustard, fresh basil, a little drizzle of honey and some salt and pepper.  Simply put, this salad just makes me happy.  Doesn't it just look beautiful?

What Was Cooking In The SBK For The Fourth?

Where do I even start?  There's just so much ground to cover!  Last night was a picture perfect 4th of July.  There was good company, ice cold beverages and of course, plenty of food.  Cooking in the summer time just makes me happy.  Okay, cooking anytime makes me happy but in the summer it's a different kind of giddy/happy and yesterday was no exception.  Since there's so much to share, I'm just gonna hop to it.

For starters, we kicked off the party with one of my favorite summertime cocktails.  I created this a couple summers ago and it tastes kind of like summer in a glass.  It's just so refreshing and perfect for a steamy summer evening.  To make it, I pureed down some watermelon and strained out any pulp.  Then I poured it into glasses and then came some champagne.  To top it all off, I tossed in some lime juice and then the best part, fresh blueberries that just seemed to playfully bob around in the glass.

Once the drinks were taken care of, we moved on to some snacks.  All great parties start with snacks, right? I made up a simple little cheese and cracker plate with some smoky Gouda cheese.  I also made a bruschetta out of some blueberry pesto (yes, blueberry pesto) from Pestos With Panache.  The pesto itself was an interesting combination of blueberry, hints of lemon and then a surprising heated finish.  I liked the change up in flavors, however, the color the pesto itself wasn't too eye-catching.  Maybe it's because when I got it, I froze it instead of using right away?

In addition to my party starters, my friend Fiona, from A Boston Food Diary, brought along some yummy little snacks.  One was a delicious bean and pulled chicken dip that was SO addictive as was THE most amazing French Onion Dip I've ever tasted.  (No joke.) I immediately asked for the recipe.  I love having foodie friends and sharing recipes!

Once we had our share of snacks, it was onto the main meal.  I had intended to make pulled pork sliders with a homemade hard cider mustard sauce but at the last minute, something went awry with my pork it came out way overcooked.  I'm still not exactly sure what happened to it, I cooked it low and slow like a thick cut of pork butt should be cooked, but for whatever reason, it just didn't cooperate.  After an emergency run to Trader Joe's, pulled pork sliders morphed into pulled chicken sliders with a hard cider mustard sauce and extra sharp cheddar cheese.  (Special SBK tip: always have Plan B and don't worry if things don't turn out how you planned.  Just improvise and pretend like that's the way you meant it to be all along. No one will know!)  These were mighty tasty if I do say so myself.  The sauce provided hints of sweet apple, tangy mustard and a touch of cinnamon that paired nicely with a extra sharp cheese and crusty whole wheat miniature rolls.

To compliment the pulled chicken sliders, I made a corn, tomato, fresh mozzarella, shallot and basil salad (seriously, that and some rice wine vinegar, a little bit of extra virgin olive oil and some salt and pepper was all that was in it.  Does it get any easier than that?).  It wasn't fussy or fancy, it was just simple, fresh and very delicious.  The fact that it also takes about 5 minutes to put together, this salad is a sure winner.  And doesn't it just look pretty?  I mean look at those beautiful colors!

After dinner we all had great plans of walking over to the Charles to watch the fireworks, but in all honesty, we all agreed that it was more fun to relax in the air conditioning, play some card games and just catch the fireworks on tv.  So fun!  Happy 4th and happy, happy summer!

Five Minute Asian Salad

Oh my is this easy.  I mean embarrassingly easy and the very best part is that is looks oh so pretty!  This would be a great starter to a dinner party or toss in a little chicken or beef and this could be a main meal.  The way that the flavors play off of each other and the variety of textures, this is a taste bud pleaser.  This is one of those dishes than can just be thrown together, yet it still has that little something extra that makes that "wow" statement.  And the best part?  It could not be easier to make.

Okay kitchen lovers, start your engines (err, get your ingredients out?)

- Arugula
- Hoisin Sauce
- Rice Wine Vinegar
- Red Curry Paste
- Mandarin orange segments
- Zucchini
- Sesame seeds
- Slivered almonds

Get your stop watches ready and set to five minutes annnnnnd.....GO!!!

To start, finely shred some zucchini.  (I have a handy little peeler that cuts through a zucchini in seconds).  Next, add in a spoonful of Hoisin Sauce (a sweet sauce usually found in the Asian section of most grocery stores).  In a separate small bowl, toss in some rice wine vinegar and a couple pinches of Red Curry Paste.  Whisk that together so that it makes a reddish orange sauce.  Pour that over the zucchini shreds.  Next, plate up some arugula and mandarin orange segments.  Put the zucchini shreds on top and drizzle any remaining sauce over the arugula.  Top with sesame seeds and slivered almonds.

And STOP! How's it looking?  Oh, what's that?  You finished making this salad two minutes ago and you're already eating it?  Nice work.  Hi-five.

Not Your Average Turkey Burger

Turkey burgers always seem like a good idea.  You get to enjoy all of the pleasure of having a burger, but at a fraction of the caloric intake of a regular burger.  The flaw in this plan?  Turkey burgers are usually pretty lackluster, dried out and flavorless (due to less fat in the meat).  Not this turkey burger creation, no sir!  This is a flavor-packed version that can't even compare with the turkey burgers of yore.  Instead, these are light and you could even describe them as being refreshing.

So why are these so great and what makes them so different?  The secret is the addition of Greek yogurt and a mass amount of cilantro, mint and basil.  When you mix these ingredients into the meat and then hand pack the patties, something wonderful happens.  The extra moisture from the yogurt stays locked inside, yielding a highly flavorful meal.  Then the freshness from the herbs hit you with a punch of summery flavor, this is a great change-up for when you are craving a burger but want something a little lighter.

To compliment the burger and dress it up a little bit, I created a lemon, cumin and basil sauce with some of the leftover yogurt.  This was a refreshing little flavor booster and a great compliment to the meal.  I paired the burger with a light summery salad of mache lettuce, blueberries, and watermelon pieces topped off with some salty feta cheese and a light lemon dressing.  There was so much flavor going on with each bite, this was an exciting meal for the taste buds and a delicious one to enjoy on a nice summer evening.

Bustin' Out Of The Lunchtime Salad Rut

It's just so easy to get into a rut when it comes to salads and they I find myself getting bored with them often.  Since I'm on a huge vegetable kick lately, I wanted to pack a lunch for me to enjoy at work that combined healthy ingredients, but also twisted things up a bit to keep it interesting.  This little creation totally hit the spot.  Using a spinach and arugula mix, I tossed in slivered almonds, fresh blueberries and feta (blueberries and feta go surprisingly well together, by the way).  I like to package it all up in little baggies to keep all my ingredients fresh. (I know, I'm sorry environment.  It's wasteful to use so many little baggies but I like my salads to stay fresh.  How 'bout I remember to bring my reusable shopping bags with me to Trader Joe's and we call it even?)

Usually I like to make my own dressing but tonight I'm feeling sort of on the lazy side and can't seem to track down a portable container so it's a bottled balsamic for me to dress my greens up.  It won't be the same as my homemade, but it will still work.

So what's in it:

- Greens (I used a spinach/arugula mix)
- Blueberries
- Slivered almonds
- Feta
- Balsamic dressing

Could it get any easier than that?  What a nice little salad change up.  Nothing too outlandish or complicated, but just enough to keep lunch time interesting.

Veggie Salad Sandwich

I do love salads.  What's not to love? The versatility and ease of them is attractive and if made right, with a substantial balance of fresh vegetables and fruits, they provide a satisfyingly healthy meal.  The problem?  Sometimes I get sick of them and need to shake things up a bit.

Enter the Veggie Salad Sandwich..

Piled high with an array of fresh vegetables, provolone cheese (I like Sargento's Light Provolone Cheese the best) and then sandwiched in between some crusty whole wheat ciabatta bread, this makes for a nice little lunch or dinner.  I also used a spicy brown mustard to boost the flavor a bit, providing a nice little tang.  I tend to like to make this a lot in the spring and summer when the weather's really nice and I don't want to turn on my oven.  Or, this recipe comes in handy when I have a bunch of random vegetables on hand.  It's a great way to use up those odds and ends.  I also make these a lot to take to work for lunch.

Fresh Strawberry Salad with Homemade Lemon Poppyseed Dressing

Stop what you are doing right now and go make this salad.  I'm serious.  Put down the laptop and get into the kitchen.  It's like the start of summer dumped into a bowl and sprinkled with the sweetness that only this time of year can bring and you shouldn't wait a minute longer to have it.  (Pay no attention to the fact that it is only about 20 degrees outside right now. Thank you unpredictable Boston weather.)

It's very simple really, sweet strawberries sprinkled atop mache lettuce and dotted by smooth and tangy goat cheese and crunchy slivered almonds.  The entire salad is then lightly dressed by a homemade lemon poppyseed dressing.  Without a doubt, this is happiness in a bowl.

The real trick to finding the perfect strawberries is to pick the ones that are the most fragrant.  If they don't have a strong and sweet smell to them, they won't be the succulent strawberries we all know and love.  Same with the lemon that you select for the homemade lemon poppy seed dressing.  Make sure they have a great and strong lemony smell to them and your dressing will be that much tastier.

So what are you doing still reading my blog?  Get into the kitchen and make it already!