Farmers' Market Friday - More Than Just Dessert {Savory Grilled Peach Salad with Bacon}

Peach season is in full swing in Central Texas. Most people are familiar with these fruits being the foundation of the Fredericksburg and Johnson City summer produce offerings.  As a kid, my family and I would travel up the road to Fredericksburg to get a bushel of peaches during the season. My mother would always insist on waiting until the freestone peach varieties were ready as she didn't want to fuss with the cling varieties. We'd always take a lunch break at Altdorf's and then head home - the entire car fragrant with sweet peach aroma. Once home, the work began of blanching and peeling, cutting and storing. In Mama's case, it was always in plastic containers covered with a light syrup for storage in our big deep freezer. Some of the fresh peaches would also be used to make a delicious Peach Cobbler and the rest would be stashed away for use throughout the rest of the year.

A few years ago, El Syd and the kids and I have made the same trek to the Hill Country to continue on the tradition. However, for the past couple of years, I've been happily surprised to find excellent peaches from Williamson County farmers at the farmers' market. This year is no exception and in fact, with our great amounts of rain, the peach crop is coming in with large, juicy fruits.  I picked up a couple of containers of peaches from Tiemann's Tasty Produce who sell at Wolf Ranch Farmers' Market in Georgetown but rather than go the traditional route with this batch by making a cobbler or jam or such, I decided that I really wanted a savory dish that showcased the sweetness of the fruit. I went on the search for a summer salad and when I happened upon one that included bacon, I was all in!

Savory Grilled Peach Salad with Bacon

adapted from Linton Hopkins

• 1/4 C mayo
• 1/4 C sour cream
• 1/4 C buttermilk
• 2 Tbsp mint, finely chopped
• 2 Tbsp parsley, finely chopped
• 2 Tbsp chives, snipped
• 1 tsp apple cider vinegar
• salt and pepper to taste
• 1 lb sliced bacon
• 1/4 C brown sugar
• 2 large sweet onions (cut into 1" thick slabs)
• 6 ripe peaches, pit removed and cut into quarters
• oil of choice (either olive oil or peanut or...)

1. Preheat oven to 325F. Line a large rimmed baking sheet with parchment paper. Place bacon slices on the paper in a single layer and sprinkle with brown sugar. Bake for about 30 minutes until the sugar begins to caramelize. Bacon may seem soft but will crisp as it cools.  Allow bacon to cool and then cut candied bacon into bite-size pieces.
2. While bacon cooks, whisk together dressing ingredients in a small bowl: mayo, sour cream, buttermilk, herbs and vinegar. Season with salt and pepper to suit your taste and hold in fridge while you complete rest of salad.
3. Light a grill (or indoors, heat a grill pan) Brush onions and peaches with oil. Grill onions first over moderate heat and turn occasionally until the onions are soft and browned (about 10-12 minutes). Grill peaches until tender (about 2 minutes depending upon ripeness of the fruit.)
4. In a large bowl, separate the onions into rings and toss with peaches and bacon. 
5. Serve in individual dishes and drizzle with buttermilk dressing and enjoy!

Notes: 

• The bacon I purchased at the market is from Prairie Dell Meat Co. and it is divine! The smoke on this bacon will remind you of your Grandpa's smokehouse (or make you wish he had one.) Great meatiness to the bacon too - just the right ratio of meat to fat. Just delicious.
• Cooking the bacon in the oven on a sheet pan is a revelation. All of the bacon is ready at the same time and there is zero mess from frying all over your stove top and floor near your stove.

While a great starter, we made an entire meal out of this salad. The grilled peaches paired with the sweetness of the grilled onions was fabulous with the smokiness of the candied bacon (which is fabulous just on its own and I foresee that happening quite a bit in the future.) The herbed buttermilk dressing was just the right amount of contrast to all of the sweetness. A truly delicious way to use peaches in something other than a dessert!

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Farmers' Market Friday - Sweet Corn?! again? {Grilled Corn Salad}

I love corn. I mean, who doesn't really? The thing is, the Central Texas corn season is a short one - about 6 weeks beginning in mid- May through about July 4th. We surely ate our fill of sweet corn during the season this summer and even made sure to buy enough to blanch and freeze for later in the year. So, imagine my surprise when I saw fresh, sweet corn at the market last Saturday! Yup, the real deal, locally grown sweet corn - a second crop for late summer heading into fall!

One of my all time favorite ways to prepare corn is to grill/roast it and then to prepare it as Mexican street vendors do - slathered with mayonesa (Mexican mayo with a tinge of lime juice), rolled in cotija cheese and sprinkled with chile powder and chopped cilantro. When prepared this way, and left on the cob, it is known as "elotes" If the corn is cut from the cob first, and then mixed with the listed flavorings, it is known as "esquites" (Which is how we usually fix it at home as it is just easier to eat that way.) 

Lately, I've been looking for a way to change up this side dish a little bit - lighten it up a bit. This salad has all the flavors of the classic, but with a light bright lime dressing. It was so good, we had it two nights in a row.

Items for this recipe from the market: 

• sweet corn
• jalapenos
• onions
• olive oil
• jalapenos (preferably ripe, red)

Grilled Corn Salad

adapted from Alison Roman

• 4 ears of sweet corn, shucked and de-silked
• 1/4 C onion, finely minced
• 1 jalapeno, seeds removed and thinly sliced
• 1/4 C freshly squeezed lime juice
• 4 Tbsp olive oil
• 8 Tbsp grated cotija cheese
• 1/4 C fresh cilantro, finely chopped
• 1/4 tsp chile powder
• 1/4 tsp cumin 

1. Prepare grill to medium heat. Cut the corn kernels off of one cob of corn and place in a medium bowl. Toss corn with onion and cilantro and set aside.
2. Place other 3 ears of corn on grill and cook until very tender. Be sure to turn occasionally (about 10 minutes of cooking time.) Let cool to touch.
3. In a small bowl, whisk together lime juice, oil, chile powder and cumin. Cut corn from grilled ears and toss with fresh corn mixture in the bowl. Toss with lime dressing.
4. Divide into four bowls; sprinkle with cotija cheese and a few of the pepper slices (or leave out for those who do not like any heat/spice.) Enjoy!

We served this along side some grilled pork ribs one night and a grilled ribeye the next. The sweetness of the corn is accentuated by the tangy, lime dressing and the salty cotija? - it is just a knockout. Grab some of that sweet corn at the market this weekend and make this light salad before it is too late - again!

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Farmers' Market Friday - A Way with Watermelon {Kicked Up Watermelon Feta Salad}

Growing up in South Texas, watermelon was a beloved summer treat. Back in those days, there wasn't much choice when it came to the fruit. They were giant, ovular fruits, striped with the light and darker green and riddled with seeds. Due to their enormous size, chilling one down usually meant that Honey (my dad) would get out the old cooler, fill it with ice and ice water, put the melon in there and wait....and wait....until finally his sixth sense would tell him that it was cold enough. We'd lug that melon inside and he'd pull out his giant carving knife and slice off thick slabs of melon. A quick shake of salt on the melon flesh, and then,  we'd either take the wedges outside to eat, allowing the juice to run down our faces and seeing who could spit their seeds the farthest, or, I'd have a big circle slab on a large plate and go to work with a melon baller. As a kid, there was something magical about those little balls scooped fresh from the melon. 

Today, of course, seedless melons are readily available and the sizes are completely refrigerator sized as well (not to mention relatively tiny personal sized melons, too.) There also seems to have been an explosion of recipes using melon in inventive ways - soups, drinks, salads, relishes - you name it, and there is probably a melon recipe for it.

Considering our recent virtual culinary trip to the Levant and thinking of a "medi-eastern" influence again, for this week's Farmer's Market Friday offering, we'll use watermelon in yet another light, refreshing and surprising salad.

For this recipe, the ingredients from the market include:

• watermelon
• Olive oil

Kicked up Watermelon and Feta Salad

• 6 C watermelon cubes
• 1/4-1/3 C mint, finely chopped
• 1/3 C olive oil
• Juice of 1/2 lemon
• salt and pepper to taste
• 1 Tsp Sriracha sauce
• 1/2 cup feta cheese, crumbled

1. In a large bowl, whisk together the oil, lemon juice, salt & pepper and Sriracha sauce.
2. Add watermelon and mint. Stir to coat with the dressing. Sprinkle with the crumbled feta and serve.

The sweetness of the watermelon is highlighted by the tart lemon, the saltiness of the feta and the wonderful mint. Add in that sweet hot kick from the Sriracha and you've got a lovely salad to go along side some chicken kabobs or grilled lamb chops. 

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Farmers' Market Friday - Crisp, Fresh, and Savory {Fattoush Salad}

When last we met here in this space, we were spending a little time in the Levant - that geographic and cultural area of the Eastern Mediterranean - what I like to refer to as Medi-Eastern. The farmers' market is full of tomatoes and cucumbers and they are the central components of this most delicious, refreshing salad. Paired with last week's FMF dish of Baba Ghannouj and perhaps some grilled kabobs and you're set for a Medi-Eastern inspired feast.

For this recipe the items from the market include:

• luscious, ripe tomatoes- I used a mix of both yellow and red
• crisp, juicy and flavorful cucumbers
• onions and garlic - I used some garlic and some purple onions that I had picked up at the market a while back and hoarded stored in a cool, dry, place; unsure of current availability status - if you can grab some of that glorious garlic and super fab. onions.
• whole wheat pitas from Artisan Oven
• Olive oil from Central Texas Olive Ranch

Fattoush Salad 

• 2-3 medium cucumbers, peeled and cut into 1/2" cubes
• 3-4 medium ripe tomatoes, chopped
• 1/4 C minced onion (your choice what type)
• 1/2 C fresh flat leaf parsley, chopped
• 2-3 Tbsp fresh cilantro, chopped
• 1 Tbsp fresh mint, chopped
• 1/3 C Olive oil
• 1/4 C fresh squeezed lemon juice (about 1 large lemon)
• 1 garlic clove, crushed
• 2 pita breads (about 7 in diameter)
• 4 oz crumbled feta cheese

1. Preheat oven to 350F and bake pita breads until crisp and lightly browned to make crispy chip. (about 10 minutes).
2. Toss together in a large bowl: cucumber, tomatoes, onion and herbs.
3. In a small bowl, whisk together olive oil, lemon juice, garlic and salt to taste. Whisk until completely emulsified (mixture will appear creamy yellow).
4. Pour dressing over the vegetable mixture and toss well. Add crumbled pita toasts and feta cheese. Toss again and enjoy immediately.

We love this salad. The fresh vegetables and herbs are delicious when highlighted by the brightness and zinginess of the lemony dressing. Add the crispiness of the toasted pita and the salty tang of that feta and I could just eat truck loads of this stuff! I have taken to making a big giant batch and only adding the toasted pita bits to each individual serving so that it is crisp and ready to go and totally avoids the sogginess that can happen if you toss it together ahead of time. Also, as I've mentioned before, the recipe for this dish varies by family in the region. With that in mind, feel free to leave out herbs that aren't your favorites or to add other appropriate vegetables - diced green pepper would be a great addition, for example.

Try out this Summer cooler at your home and take an imaginary trip to an exotic land.

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

A Spring Mix {Layered Lemony Orzo Salad with Strawberry Glazed Grilled Chicken}

I have what one might call an affinity for jars. Okay, that might be an understatement; it might just be an obsession. I don't know if it is the nostalgia reminding me of the pickled okra or preserved figs that my Grandma Mary would "put up" each year that makes them so attractive. Or, just how useful they are for all sorts of storage (for food and otherwise) that compels me to buy a case each time I happen upon a new shape, size or color. 

For years, I've used glass canning jars as serving dishes for a wide variety of desserts like creme brulee and peach fools. When I saw them used as a super easy way to carry and serve individual servings of salad, I was hooked. I first made this salad as part of our family Easter meal and it was such a success that I knew it would be part of the next TGK Cooking Club session. Starting with this Layered Lemony Orzo Salad as a jumping off point, I created a menu for A Spring Mix that also had a common thread of strawberries running through it.  It was a great way to enjoy some of the best flavors of the season. 

One of the lucky by-products of these dinner classes is leftovers. We enjoyed that Lemony Orzo salad for lunch a couple of days and this evening, I decided to add some grilled chicken thighs as a topper on the salad to change it up and make it a whole new meal. 

Layered Lemony Orzo Salad (adapted from Rebecca Rather)

serves 6

Dressing

• 1/4 C freshly squeezed lemon juice (about 1 large lemon)
• 1/2 C white wine vinegar
• 2 Tbsp honey
• 2/3 C olive oil
• 1/2 C Feta Cheese, crumbled

In a quart jar (or medium bowl) add lemon juice, vinegar, honey and olive oil. Seal tightly and shake well (or whisk if using a bowl). Season with salt and pepper to taste and then add feta. Shake or whisk. Cover and refrigerate until ready to use. 

Salad

• 1/2 lb orzo (found in pasta section of grocery store)
• 8 oz salad greens (I like mixed baby greens that have a bit of arugula for a peppery taste)
• 3 green onions, thinly sliced to include part of the green tops
• 1 C cherry tomatoes, halved
• 1/4 C pitted kalamata olives, chopped 
• 1 cucumber, peeled and coarsely chopped
• 1/2 C Feta Cheese, crumbled
• 1/4 C pine nuts, toasted

1. Cook orzo according to package directions. Drain and run under cold water to stop cooking process. Place orzo in a medium bowl and toss with 1/4 C of the prepared dressing. In a small bowl, mix together the green onions, tomatoes, cucumber and olives. 
2. Assemble salads: have 6 (1-pint) wide-mouth jars with lids ready. In each jar: spoon 1/3 C of the orzo mixture; 1/4 C vegetable mixture; 1 Tbsp feta cheese; 1/2 C packed greens. Spoon about 1 Tbsp of  dressing on top of each salad and sprinkle with 1 tsp pine nuts. (You will have additional dressing left over for another use of your choosing.) Top with lids and keep refrigerated until ready to serve. When it is time to eat, give each guest a jar and have them shake the jar to mix up the contents and enjoy!

If you don't have the jars and don't want to invest, this salad is just as lovely tossed up in a large bowl and served in salad bowls. In fact, that is what we did as we re-worked this salad for dinner last night. Tossed it up in salad bowls and topped it with: 

Strawberry Glazed Grilled Chicken 

• 4-6 boneless skinless chicken thighs
• 1/4 C strawberry jam
• 1/4 C olive oil
• 3 Tbsp apple cider vinegar
• 2 Tbsp water
• 1 tsp sugar
• 1 clove garlic minced or through the press
• salt and pepper to taste

Whisk together all ingredients except chicken. (This is a fabulous vinaigrette(adapted from Southern Living Magazine)  that we used on a slaw during cooking class - I used the leftovers to marinate the chicken later in the week). Marinate chicken thighs in 1/3 C or so of dressing. Grill outdoors until done. Slice in thin strips and top the orzo salad. 

This was such a great combo. The light lemony flavor was paired well with the sweetness of the strawberry marinade on the smoky grilled chicken. It was a great way to freshen up some leftovers and make for a very quick dinner!

Fresh Salads and grilled meats are a hint that Summer is right around the corner,  and quick dinners are always a good thing - try it out and let me know what you think.

Happy Cooking!

sld

Leftovers {Udon Noodle Salad with Mango-Sesame Grilled Chicken}

While I love to cook - a lot- I do appreciate a good leftover. I especially love when the leftovers are used as a component in a totally new dish. This is a way to use things up without "leftover" becoming a dirty word.

My cooking club met the other night and the menu focused on Asian-inspired flavors. We made the pork dumplings discussed previously here, and featured two entrees: Hoisin Glazed Skirt Steak with Red Pepper Slaw and Mango Marinated Grilled Chicken and Vegetables. These are two dishes that my family loves and are rather quick to prepare and as the cooking portion of each dish takes place on the grill, they are perfect Summer dishes - keeping the kitchen cool and keeping El Syd busy as Grill Man. 

In addition to the good company, conversation, meal and wine, cooking class provides some tasty leftovers. So, for lunch the following day, my dear daughter and I whipped up this noodle salad using some of the grilled chicken and the marinade/dressing.  What resulted is a light, summery, cold salad that is a perfect lunch selection.


Udon Noodle Salad with Mango-Sesame Grilled Chicken(adapted from Bon Appetit)

Mango-Sesame Dressing 

• 3/4 cup canola oil
• 3/4 cup Mango-Jalapeno sauce (see here for recipe)
• 6 tablespoons unseasoned rice vinegar
• 6 3/4 teaspoons soy sauce
• 1 1/2 tablespoons roasted sesame oil
• 1 1/2 teaspoons Dijon mustard

1. Combine all ingredients in a deep jar, or bowl. Blend well with immersion blender until smooth. (Alternately, you can use a standard blender if you like to deal with all that mess - or don't have an immersion blender - but if you don't, you really should.)

Note- This can be made ahead and kept refrigerated for one week. Also, if you haven't made the Mango-Jalapeno sauce (you should) you can use 3/4 of a cup of Major Grey's Mango Chutney and add 3 cloves of garlic, peeled & 1 1/2 teaspoons crushed red pepper flakes.

Grilled Chicken 

• 2 boneless skinless chicken breasts (pounded to even out thickness, but not pounded super thin)
• 4 Tbsp Mango-Sesame Dressing

1. Brush chicken breasts with dressing and allow to marinate at least 30 minutes (at room temp) or overnight (in the fridge)
2. Prepare grill to a med-high heat. Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let chicken rest 5 to 10 minutes so that the juices can redistribute. (Chicken can be wrapped and chilled at this point for use in the salad later.) 

Udon Noodle Salad with Mango-Sesame Grilled Chicken

• 12 ounces snow peas, strings removed 
• 1 8- to 9-ounce package fresh udon noodles
• 1 tablespoon roasted sesame oil
• 2 grilled chicken breast halves, cubed
• 6 green onions, thinly sliced
• 1 cup Mango-Sesame Dressing
• Toasted sesame seeds (optional)

1. Cook snap peas in boiling  water until crisp-tender about 3 minutes. Transfer to bowl.
2. Return water to boil. Add noodles. Cook until tender but firm,  as directed on package. Drain; rinse under cold water until cool. Transfer to large bowl.
3. Toss the noodles with the sesame oil to keep them from sticking together. Cut noodles with kitchen shears to shorten. Add peas, chicken, and green onions; toss with enough dressing to coat (You won't need the whole cup of dressing - I actually did more of a drizzle over the individual servings, but you can choose depending upon the particulars of how you're serving.)  Top with toasted sesame seeds, if desired.

This would be a great way to use any leftover grilled chicken or even store-made rotisserie chicken and if you don't have any leftover, go ahead and grill some up  - it only takes a few short minutes to make it happen.

Happy Cooking!

sld

Spinach Salad ala Mama

When I was growing up, my mother was never much of a "lady who lunches" type of gal.  She was busy shuttling the older 3 to various activities, and being the quintessential room mom of the 70's to me, the baby. (She made Betsy Ross hats for every girl in my Kinder class so that we could participate in a program for the US Bicentennial in style. That plus the gingham skirts and we were quite adorable, I must say.) 

When we moved from the city to the country, when I was 9, some of that changed. My siblings (who are all at least 10 years older than I am) were out of the house and she had a bit more time to do things for herself.  She and a girlfriend who had made the same move from city to rural life, started exploring our new town with shopping and lunch excursions. 

One such trip was to a restaurant in our town called The Country Spirit. It was in a lovely old building on Main Street in Boerne. This building is one of several in town that is reported to be haunted (hence the clever name, perhaps?) and it is where Mama had this delicious Spinach Salad and began to replicate it at home. While we never encountered any ghosts on any of our trips to the restaurant, this salad is pretty "other worldly" on its own - fresh Spinach layered with marinated bean sprouts, water chestnuts, chopped hard boiled egg and crispy, savory bacon bits topped with a tangy sweet-tart French style dressing.

Mama's Spinach Salad (makes about 4 servings with dressing left over for other uses) (adapted from The Country Spirit)

• 2 bunches of fresh spinach, washed well, torn/rough chopped into manageable pieces
• 1 can of bean sprouts (see note below about fresh)
• 1 can sliced water chestnuts
• 4 hard-boiled eggs, chopped
• 1 lb. bacon, fried crisp ( I always cut mine into small cubes before frying -easier than crumbling after)
• 1/2 C granulated sugar
• 1/3 C ketchup
• 1/4 C vinegar
• 1 Tbsp Worcestershire sauce
• 2 Tbsp chopped onion
• 1 C canola oil

1. Make dressing: In blender (or in deep container to use immersion stick blender like I do) combine, sugar, ketchup, vinegar, Worcestershire sauce and onion. Slowly add oil into the blender while it is on so that the oil will emulsify with the other ingredients and the dressing thickens a bit.
2. In a container, dress the bean sprouts with a few tablespoons of dressing. Toss to coat and marinate for a few hours or overnight.
3. Compose salad: In individual serving bowls, start with a layer of fresh spinach. Top with a few tablespoons of marinated bean sprouts, then add a sprinkling of water chestnuts, chopped hard boiled eggs and bacon bits. Top with a drizzle of dressing and enjoy!

Note: I ran up against a little stumbling block and didn't have any canned bean sprouts in the pantry. The closest shop nearby didn't have any canned sprouts either. But, they did have fresh. I purchased the bag of fresh mung bean sprouts and lightly steamed them before proceeding as described above. They were great and lacked that slight metallic taste that is sometimes detected in the canned. 

Happy Cooking!

 sld