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Posts Tagged ‘grilling’

Grilled Potato and Arugula Salad with Fresh Herbs

There is nothing better than a backyard cookout when the weather finally warms up. This spring has been a bit brutal and chilly so now that we have finally been blessed with some warmer temps and lovely sunshine, I see a lot of grilling out in our near future.

We had to work on Memorial day, but we took a break in the late afternoon so I could finally plant some veggies and herbs in my gardens and Mark could mow the lawn. It was insanely hot on Monday so after working hard outside we decided it would be the perfect day for this summer’s inaugural grilling session. We desperately need to get to the grocery store and farmers market after all of this traveling so I decided to make do with what we had on hand. We pulled out two delicious smoked pork chops, from Sojourner Farm, out of our freezer and I realized I could whip together a quick potato salad. I had a beautiful bunch of arugula that I grabbed from the Farmers Market in Brooklyn last weekend so decided to improvise and create this salad. I make so many variations of this grilled potato salad throughout the summer since it is so easy to toss together and it’s so full of wonderful flavors. You can play around with different herbs, substitute baby spinach or other lettuces for the arugula and even play with different vinaigrettes, like mustard based, etc.

This salad has so many great fresh, summer flavors from the herbs and arugula and the potatoes get a beautiful brown crispiness. I promise after the first time you make a grilled potato salad, you will see all the possibilities and be hooked on it throughout the summer, as we are. Additionally, it is a  naturally gluten-free and vegan side dish.

Grilled Potato and Arugula Salad with Fresh Herbs

Grilled Potato and Arugula Salad with Fresh Herbs
serves 4

4-5 medium organic russet potatoes (approx 1 – 1.5 lbs), skin left on, cleaned and sliced 1/4″ thick on the short side
1 bunch of fresh arugula, roughly chopped
1/4 cup rice wine vinegar
3-4 tablespoons olive oil
1 large clove of garlic, minced
1 large bunch of fresh chives, chopped thinly
1 bunch of fresh oregano, roughly chopped (any other fresh herb you prefer can be used here)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper to taste

Using a mandoline slicer, evenly slice the potatoes into 1/4″ slices. If you do not have a mandoline slicer, you can cut them by hand, just be sure they are all similar thickness so they cook evenly. Place the potato slices in a medium saucepan and cover with water, add a dash of salt. Bring them to a boil over a high heat, reduce heat to medium-low, and simmer potatoes until just fork tender, about 5-8 minutes. Drain the potatoes and rinse in cold water to stop them from cooking. Once cooled and drained, gently toss with 1-2 tablespoons olive oil (you need just enough to coat all the potatoes, but you don’t want too much or it’ll cause a flare up on the grill), and a dash each of salt and pepper, so they are all evenly coated. You can also add a small amount of the fresh herbs in at this time, if you want to get some extra flavor.

Preheat the grill to medium-high. Add the potatoes to a nonstick grill pan, basket or wok (I have one like this, that I love), and place on the grill over the flames. Since the potatoes will not be in a single layer, you will want to toss them gently and often so some don’t burn while others don’t get browned. It will take approximately 20 minutes to cook all of the potatoes thoroughly and for them to be nicely browned. If any get caught in a hot spot and cook too quickly or begin to burn a bit, I just remove them early. If you don’t want to mess with a grill basket or pan, you can cut the potatoes the long way and cook them directly on your grill in a single layer, this takes only about 5 minutes per side. (Our grill’s grates are a bit too wide and we lose too many this way, so to avoid frustration we go with the pan).

While the potatoes are cooking, in a small bowl add the rice wine vinegar, olive oil, garlic, fresh herbs, salt and pepper, mix well to combine.

Once the potatoes are cooked, place them in a large serving bowl, add the arugula and dressing, gently toss to combine everything. The arugula will begin to wilt a bit with the heat from the potatoes but will keep that nice crunch. Add more salt and pepper to taste. Serve.

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Southwest Rice Salad

I came across this recipe a week or so ago while browsing on the Epicurious iPhone app (which I am obsessed with) and couldn’t wait to try out my version of it. I changed a few things around like using brown rice instead of white and I added some things that weren’t in the original recipe (the beans, banana pepper, green zucchini, etc). Also, considering the corn that we got at the farmers market this week was still very small and a bit early in the season, we didn’t have a lot of it in the dish. Later in the season, that part of the dish will be even better, so we will for sure have to make this again when the corn is tastier. I was very excited though, that we did get to include the first banana pepper of the season from our garden to add a little heat on top of the poblano that was already in there. I made a bit larger of a serving that what the recipe called for, so we could eat it for lunches throughout the week. For a side dish at one meal, you could probably get away with just making 1 cup of rice.

We decided to cook up the corn and other veggies on the grill, which we were already heating up, so we could get some of that lovely smokey grill taste in the dish. You could easily cook the veggies in a non-stick skillet over a medium heat on the stove top if that is easier. This dish was light and refreshing and was the perfect side to the pork steaks from Sojourner Farms that we were cooking up. It had a very subtle spicy kick from the peppers and a great bright flavor from the lime.

Southwest Rice Salad

Southwest Rice Salad
serves at least 8 as a side dish, less if you are serving it as your main entree
adapted from Bon Appétit

2 cups long-grain organic brown rice
1/3 cup fresh lime juice
4 tablespoons olive oil, divided
1 garlic clove, minced
1 1/2 cups fresh corn kernels (cut from 2 or ears) or frozen corn kernels, thawed
1 large fresh poblano pepper, diced
1 seeded spicy banana pepper, diced
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 avocado, halved, peeled, diced
1 cup of canned organic black beans, drained and rinsed
3/4 cup thinly sliced green onions
3/4 cup chopped fresh cilantro
salt
freshly ground black pepper

Cook rice until just tender, follow directions on the package. Ours cooked for 50 minutes. Drain and rinse in cold water. Drain again. Meanwhile, whisk lime juice, garlic and 3 tablespoons of olive oil in small bowl. Season dressing to taste with salt and pepper.

Start your grill and get it to a medium-high temperature. Wrap the ears of corn in foil and place them on the grill. Toss the peppers, squash and zucchini with 1 tablespoon of olive oil and add to a grill pan. Sprinkle with salt and pepper. Place the grill pan on the medium-high grill. Cook the corn until it is done, approximately 10-15 minutes, cut off the cob once done and slightly cooled. Sauté the vegetables until they are just tender and starting to brown up a little, 15-20 minutes; scrape into a large serving bowl. Add rice, beans, green onions, cilantro, and dressing; toss to coat, top with avocado. Season with salt and pepper.

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