Sour cherry turnovers: A tart Hungarian staple to start the day



Every morning, as my kindergartener and I embark on her trip to school, we stop at a cafe for breakfast and a coffee. I love the routine, and Middle European cafe culture in general, because it allows me to connect with her before she starts her day and further assimilates us in the country in which we are grateful guests. It’s in these little moments where I get a sense of Hungarian lifestyle and of the good things I might integrate into my own when I return home.

These delicious homemade turnovers are filled with tart cherries, wrapped with the butter and richness of puff pastry to balance each bite. They are my daughter’s favorite. A Hungarian staple!

Sour Cherry Turnovers

Ingredients

  • 1 pound sour cherries, pitted
  • ½ cup sugar, plus more for sprinkling
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla
  • Good pinch of salt
  • 1 pound puff pastry, store bought or homemade

Instructions

  1. Preheat the oven to 400 degrees F, with the oven rack in the middle position. Line two baking sheets with parchment paper.
  2. Put the pitted cherries, sugar, lemon juice, vanilla, and salt in a medium bowl, and toss to combine. Let the mixture sit for 5 minutes and then put it into a strainer set over a bowl. Let the cherry juice drain, and set the juice aside for later. Put the strained cherries back in their original bowl.
  3. Gently flour your work surface, and roll each piece of the pastry dough into a 10-inch square. Cut each square into four 5-inch squares, for a total of 8 squares.
  4. Place 2 tablespoons of the cherry mixture into the center of each square of dough, and then brush the edges of each square with some of the reserved juice. Fold each square of dough to make a triangle, and crimp the edges with a fork to seal. Move the triangles to the prepared baking sheets, and refrigerate for 15 minutes.
  5. Brush the tops of the turnovers with more of the cherry juice and generously sprinkle the tops with sugar. Bake the turnovers until golden brown (20-25 minutes), rotating the pan halfway through. Move the turnovers off the baking sheet to a wire rack and cool slightly. Serve warm.

Greek lemon chicken is a dog-days delight



Where I am, the heat still hasn’t tapered off: The dog days of summer are clinging to our forecasts like stubborn residue on your favorite steel pan.

It feels like it’s going to take a miracle for the dog days to leave. Until then, this recipe for Greek lemon chicken will have to do. It's a very nice bridge from summer to fall and reheats well for leftovers. It pairs beautifully with a cold cucumber salad (or squash, if it ever starts feeling autumnal around here).

Get our your favorite family casserole dish and prepare for a healthy meal to share. Note: Marinate the chicken overnight for best results.

Also: I've recently developed a fondness for finishing salts. Lately, I've been enjoying the many varieties Jacobsen Salt Co. makes from salt it harvests from Netarts Bay in Oregon. This Infused Black Garlic Salt would make a great topping for this particular dish; it could also make a nice housewarming or Christmas gift. Too soon to be thinking about that? Not if you’re a homemaker!

Ingredients

  • 8 bone-in chicken thighs
  • ¼ cup extra-virgin olive oil
  • ¼ cup butter
  • ¼ cup lemon juice
  • 5 garlic gloves, minced
  • 1 tablespoon dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons rosemary
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
  2. Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.
  3. Transfer to baking dish: Preheat the oven to 350°F. Place the chicken in a baking dish and pour the remaining marinade on top.
  4. Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 175°F on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. If you're serving this dish up for a dinner party, garnish with lemon slices and fresh rosemary or thyme.

Pistachio cream: Hungary's sweet and versatile staple



A seemingly endless variety of quaint cafes pepper the pedestrian street where Saint Michael’s Church peeks over downtown Budapest. Bells and smells make the area too sweet to resist, especially on Sunday after mass. It was there, yesterday, where my husband and I sat down for a coffee and chimney cake — a classic Hungarian pastry — with our children.

I ordered one filled with pistachio cream; everyone was absolutely delighted by the taste and texture. We don’t typically find that in America, but here, it’s a sweet staple.

I thought I’d share, for novelty’s sake! Pistachio cream in particular has lots of use in the kitchen. You can spread it on a slice of bread or use it to garnish desserts, cakes, and biscuits. My favorite might just be to include it in homemade ice cream.

Of course, we can’t delude ourselves about excessive sugar intake, but pistachios have surprising health benefits that do something to mitigate the indulgence.

They stimulate a good mood and fight stress. They are good for longevity. They protect eyesight. They help the health of bones and teeth. They fight high blood pressure thanks to the potassium content. They prevent type II diabetes: high levels of phosphorus keep the level of glucose in the blood under control and break down amino acids. They lower bad cholesterol. They have anticancer properties thanks to beta carotene, which helps prevent tumors. They help anemia, thanks to high copper levels. They fight infections and strengthen the immune system. Mineral salts such as zinc, selenium, lutein, and vitamin H are a boon to beauty. Finally, they contain Omega 3 and Omega 6, ideal during pregnancy for the correct development of the fetal nervous system.

With the following simple ingredients, you can prepare a genuine pistachio nutella, far healthier and better for you than supermarket products (just check the ingredients on the labels).

Ingredients

  • 200g pistachios (unroasted, unsalted)
  • 150g of good quality white chocolate
  • 100g of brown sugar
  • 30g of butter
  • 80ml of whole milk

Instructions

  1. Bring an inch or two of water in a saucepan to a boil.
  1. Add 200 grams of pistachios and let them boil for a maximum of 8-10 minutes. In doing this, the external purple skin will detach from the grain.
  1. Drain the pistachios, and put them to dry on a clean cloth, preferably cotton or otherwise soft and without lint.
  1. Arrange the pistachios in the center of the cloth and close the ends, trying to form a sort of bag. Now, holding the handle, shake the bag until all the purple cuticles detach from the grain. Remove the remaining purple coating with your hands. Dry the pistachios well in order to have them ready to use.
  1. Once dry, mill the pistachios to a fine grain in a blender.
  1. Melt the 150 grams of white chocolate in a saucepan.
  1. Add 30 grams of butter and then also 80 ml of milk. Stir gently until you reach a creamy consistency.
  1. As soon as the chocolate has reached the right density, add the milled pistachio and 100 grams of brown sugar. Mix everything until you get a creamy mousse.
  1. If, during the process, you find that the mixture is too thick, add a little more milk.
  1. Pour the pistachio cream into a glass container (previously sterilized with boiling water). Leave to cool naturally.
  1. Store in the refrigerator.

A traditional Hungarian dish gives a warm welcome to Budapest ​



We arrived in Hungary this week!

My guide to travel with young kids is forthcoming. Suffice it to say, I understand why people don’t: The challenges of jet lag and culture shock are amplified with very young children in the mix.

That said, the inconvenience and discomfort that comes with relocating an entire family does give way to unique moments of beauty and stillness when you least expect it. We have to take these moments as they come.

On our first day, after the worst sleep of our lives, we thought we’d take it easy with a casual stroll in the park. We came upon Hemingway Terrace. I asked the host for a classic Hungarian meal, whatever that looked like.

He brought cold cucumber soup, cantaloupe soup, and brassói aprópecsenye: crispy fried potatoes tossed through a mix of onions, garlic, bacon, and soft pork tenderloin. It was divine. My babies couldn’t get enough. Everyone ate in silence. That’s how you know it’s good! I asked him how he made it; the recipe follows. This was served with cold, miniature dill pickles on the side.

Ingredients

  • 400g (4 x 6-7cm or 2½") potatoes
  • 150g (1 cup) onion
  • 1 medium (100g) tomato
  • 1 small (100-125g) green pepper
  • 4 garlic cloves
  • 75g (2½ oz) finely chopped bacon
  • 300g (11oz) pork tenderloin
  • 1 tsp sweet paprika
  • ½ tsp caraway seeds
  • ½ tsp dried marjoram or oregano
  • 1 tsp coarse sea salt (plus extra to boil the potatoes)
  • ½ tsp black pepper
  • 3 tbsp tallow or olive oil
  • Parsley and green onion to garnish

Instructions

  1. Bring an 8" saucepan of water to a boil and add 1 teaspoon of salt, then toss in the potatoes and boil them with the skin on for 20 minutes. Then drain the potatoes and cool them for 10 minutes.
  1. Dice the onion and tomato.
  1. Deseed the green pepper and cut it into a ¼ inch dice.
  1. Peel the garlic cloves and chop them as finely as you can.
  1. Cut the pork tenderloin into 1-inch cubes.
  1. 5 minutes before you drain the potatoes, heat a 12" frying pan over a medium-high heat. When it is hot, add 1 tablespoon of the tallow or oil. When it has melted, throw in the bacon and cook until it is golden. This will take 2-3 minutes depending on the heat.
  1. Add the caraway seeds, give them a stir to combine.
  1. Add the onion, green pepper, and tomato and cook for 15-20 minutes. Stir this every 2-3 minutes, and keep an eye on it. If it begins to darken too much, reduce the heat a little.
  1. When the potatoes have cooled for 10 minutes, peel them and cut them into a dice roughly the same size as the pork.
  1. Heat the remaining tallow/oil over a medium-high heat in a second 12" frying pan. When it shimmers, add the diced potatoes and cook them until they are crispy and golden. Stir them carefully to prevent falling apart. This will take around 12-15 minutes.
  1. Around 5 minutes, before the potatoes are ready, turn the heat under the onions to high, add the pork, garlic, marjoram, black pepper, and salt then cook for 5-6 minutes stirring constantly.
  1. Sprinkle over the paprika and toss to coat. Then throw in the crispy potatoes, toss to coat, and serve immediately. Garnish with parsley and green onion!

'Wing' an easy meal with Buffalo chicken salad



Back-to-school season is upon us! These last, liminal summer weeks may provide some reprieve from a hectic summer social schedule and are a good time to relax into a new routine, not least because football season is just about here. In SEC land, that means things are going to be picking up again as soon as we get used to the quiet.

This high-protein salad, novel but reliable, will power you through the early days of fall.

Ingredients

Buffalo chicken

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt and fresh ground black pepper to taste

Salad

  • 8 cups chopped romaine lettuce
  • 2 carrots, grated
  • 2 stalks of celery, diced
  • 1 red bell pepper, diced
  • 2 green onions, thinly sliced
  • 1/2 cup frozen corn, defrosted
  • 1/2 cup crumbled blue cheese (optional)
  • Chopped cilantro (optional)

Ranch dressing

  • 3/4 cup Greek yogurt
  • 1/4 cup mayonnaise (Sir Kensington’s is my favorite and sidesteps seed oils)
  • Buttermilk to thin to consistency (as much as needed to make it like a dressing; use your judgment and don't add too much too soon; shouldn’t exceed 1/2 cup)
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon finely cracked pepper
  • Freshly squeezed lemon juice to taste, approximately 1–3 teaspoons

Instructions

Buffalo chicken

  1. Add the chicken breasts along with all of the other marinade ingredients to a resealable freezer bag. Press out the air, seal, and massage the marinade into the chicken. Refrigerate for at least an hour or overnight.
  1. Preheat grill to 400° F and spray the grates with oil. Cook the chicken for six minutes on the first side then flip and cook another six to eight minutes or until the internal temperature reaches 165° F. Let the chicken rest for at least five minutes before slicing it.

Note: You can also air fry these, at the same temperature for the same amount of time.

Salad

  1. Place the romaine lettuce on a large serving platter or serving bowl. Top it with all of the salad ingredients and the sliced buffalo chicken. Serve with the dressing on the side or drizzled on top.

Dressing

  1. Whisk together the mayo, greek yogurt, and buttermilk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve.

Note: You can also just add everything to a mason jar and shake it well. This dressing will keep nicely in the refrigerator for up to a week.

Blackberry peach salad adds zest to dog days of summer



This week’s Let Her Cook honors the fact that we are in the dog days of summer. Pair this seasonal fruit and herb salad with a grilled chicken or white fish entree. This serves six, and it doesn’t keep. But that’s okay; you’ll probably want to finish it and then double it on the second try!

Lemon vinaigrette ingredients

  • 1/3 cup extra virgin olive oil
  • 1/4 cup lemon juice, freshly squeezed
  • 1 clove garlic, grated
  • 1 teaspoon dijon mustard
  • 1/2 tablespoon honey or maple syrup
  • 1/2 teaspoon fresh thyme, chopped very finely
  • 1 teaspoon vinegar (I prefer apple cider vinegar)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Salad ingredients

  • 6 oz baby spinach and spring mix
  • 1 bunch of fresh basil, chopped
  • 1 bunch fresh mint, chopped
  • 8 oz feta cheese, crumbled
  • 1/2 cup almonds, sliced
  • 1 pint fresh blackberries
  • 3 medium peaches, sliced

Instructions

  • Combine dressing ingredients with an immersion blender or in a Mason jar by shaking vigorously for five minutes. Store in the fridge.
  • Toss spinach and spring mix with basil and mint in a large bowl.
  • Top greens with feta cheese, nuts, blackberries, and sliced peaches.
  • Pour dressing over salad and gently toss.

Chicken pot pie: classic, kid-friendly, and it keeps



In a season of life where I simply need to be able to rely on routines, basically every meal I make for my family checks the following boxes:

  1. Kids love it
  1. It’s easily deliverable to other people
  1. It stores well

My old reliables never fail. The following chicken pot pie is a classic — with more protein than the average recipe. Avoid a soggy bottom by adding the chicken and vegetables first, then pouring the gravy on top. You can make your own crust if you're ambitious, but Pillsbury works just fine.

Ingredients

  • 2 standard pie crusts (one for bottom and one for top)
  • 1.5 lbs chicken (skinless, boneless breast, or thighs)
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 cup butter
  • 1/2 Vidalia onion, chopped
  • 2 tsp minced garlic
  • 1/3 cup all-purpose flour
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried thyme leaves
  • 1 tsp rosemary
  • 1 3/4 cup chicken broth/stock
  • 2/3 cup heavy cream
  • 1 cup frozen peas
  • 1 large egg, beaten (for egg wash)
  • Optional: Sprinkle a pinch of kosher salt and sprigs of fresh thyme or rosemary for garnish

Instructions

  1. In a large pot, combine chicken, carrots, and celery. Add enough water to cover the chicken and vegetables, then place over medium-high heat. Bring to a boil, then allow to boil for 10 minutes. Remove from heat, drain, and set aside.
  1. In a large skillet over medium heat, combine the butter, onions, and garlic. Stirring occasionally, cook until the onions are translucent and the butter is lightly browned. Whisk in the flour, salt, black pepper, thyme, rosemary, chicken broth, and heavy cream. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Remove from heat and set aside.
  1. Preheat oven to 425°F
  1. Carefully place the dough into a 9-inch pie dish that’s 1.5-2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. With a small sharp knife or kitchen shears, trim the overhang of dough and discard.
  1. Spoon the chicken and vegetable mixture into the crust. Scatter the frozen peas on top. Pour/spread the gravy evenly over the top.
  1. Cover the pie with the second crust and trim the overhang off the sides. Crimp the pie crust with a fork to seal the edges. With a small, sharp knife, slice a few small slits in the top crust to allow steam to escape. Using a pastry brush, brush crust and edges with egg wash.
  1. Bake for 32-38 minutes or until the top of the crust is golden brown. After 20 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown.
  1. Remove from the oven and cool for at least 10 minutes before serving. Makes amazing leftovers — the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator for about a week.

Let Her Cook ... for a funeral



My mother died two weeks ago. I may write for a living, but I still find myself at an utter loss to communicate my heartache. I plan to share more details from these weeks — little glimmers of heaven that poke through the cloud of grief — because there have been some nuggets of hope despite it all.

One such “moment” was the diluvian flood of support that washed over my family from our small South Carolina town. On the day Mom passed, the women of Florence County descended on us like a swarm of friendly worker bees, and in true old school fashion, they came with food.

I could barely eat, and I still struggle to feel any hunger at all. But here I’ve shared one of the recipes that fortified our spirits and filled our home while we managed the worst moments of our lives. I’m deeply humbled and grateful for the person who brought it. If you know someone who has been through a tragedy, this mess-free platter of sandwiches will help.

Pimento Cheese and Chicken Salad Croissants

Pimento Cheese Ingredients

  • 2 cups freshly grated, extra-sharp cheddar cheese
  • 8 ounces cream cheese cut into 1” cubes and softened at room temperature*
  • 4 ounces pimento peppers**, well-drained and chopped if in strips
  • 2 tablespoons mayonnaise (Duke’s is traditional, but I also like Sir Kensington’s)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground cayenne pepper (decrease or omit if sensitive to spice)
  • ½ medium jalapeño pepper, ribs and seeds removed, and minced (about 1 tablespoon; omit if sensitive to spice)
  • Freshly ground black pepper, to taste
  • Salt, to taste

Pimento Cheese Instructions

  1. In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper.
  1. Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula until thoroughly combined.
  1. Taste, and add more black pepper and/or salt if desired for more overall flavor (I usually add a pinch of two). If you’d like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.
  1. Transfer the mixture to a smaller serving bowl. Serve your pimento cheese immediately or chill it in the refrigerator for up to one week. Pimento cheese hardens as it cools; let it rest for 30 minutes at room temperature to soften.

Chicken Salad ingredients

  • 4 cups cooked chicken breasts, shredded or chopped into cubes. (You can use rotisserie chicken, cooked chicken, or roast your own chicken breasts)
  • 1 cup mayo
  • 2 celery stalks, finely chopped
  • 1/2 cup finely chopped onions (Add more/adjust to taste as necessary)
  • 1/2 cup pickle relish (I used sweet relish. Use what you prefer)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper to taste

Chicken Salad Instructions

  1. Combine all of the ingredients in a large bowl and stir. Taste repeatedly and adjust the spices to suit your taste.

Sandwich ingredients

  • 1 dozen croissants (Costco’s are excellent)
  • Pimento cheese (From the store is great, I love the Palmetto Cheese brand from Pawley’s Island Specialty Foods, especially since it’s from where I’m from)
  • Chicken Salad (If you don’t have time to make the recipe as listed, Costco again has an excellent one of its own. One box will do)

Sandwich instructions

  1. Cut the croissants lengthwise and in half
  1. Spread pimento cheese on both sides of the interior
  1. Spoon a healthy amount of chicken salad in the center
  1. These should be delivered in a disposable aluminum container with a top or a platter covered with saran wrap. Make sure to deliver with a note of condolence so your mourning friend can remember who to thank.

A peach tart with goat cheese and basil is a breezy July treat



Everyone’s heard of Georgia peaches, but what if I told you they weren’t actually the best?

I grew up in Florence, South Carolina. There everyone knows that, come peach season, the ones you really want are about a 45-minute drive away.

Family-owned and operated since 1916, McLeod Farms in McBee (pronounced “mack-bee”), South Carolina, has quietly won the devotion of Southerners over the last hundred years. “Georgia peach,” for everyone who has ever compared, is a better exaltation of the women of Georgia than the produce. I mean no offense. Blueberries are a different story.

McLeod Farms specialize in year-round produce, row crops, gift baskets, jarred products, homemade bakery items, and family fun. Locals bring kids yearly to pick strawberries and pumpkins. The farm practices small-scale sustainable agriculture and ships products like pickled okra, peach BBQ sauce, and jarred peaches locally and nationally. Check it out here.

To continue my summer entertaining series, I want to share this recipe for peach tart with goat cheese and basil, which is so easy to put together and plate for parties. It includes three of my favorite elements: fruit, cheese, and herb, and pairs so nicely with a cold prosecco.

INGREDIENTS

  • 2 peaches, sliced ¼ inch thick

  • 1 ½ tbs. honey

  • 1 tsp. crushed red pepper flakes

  • 1 pinch of flaky salt

  • 1 sheet puff pastry, thawed in the fridge overnight or at room temp for 30 minutes

  • 4 oz. goat cheese

  • 1 bunch basil, fresh


INSTRUCTIONS

  • Preheat oven to 400 degrees F.
  • Cut peaches into ¼-inch-thick slices.
  • In a large bowl, toss peaches with honey and red pepper flakes and a pinch of salt.
  • Cut your pastry sheet into six even squares.
  • Line two baking sheets with parchment paper and arrange the squares so they are evenly spaced.
  • Using a fork, prick across the center of the pastry (everywhere the toppings will be).
  • Press a tablespoon of goat cheese in the center of each square and spread evenly, leaving a border around the edges.
  • Generously top with peach slices. Make sure to save the juices at the bottom of the bowl and set aside.
  • Bake until golden and peaches are tender, about 15-20 minutes. Let cool for 5-10 minutes. Top with fresh basil and drizzle any reserved juices over the top.

Let Her Cook: Tuna salads for refreshing summer repast



Last week, Tonnino, the #1 gourmet tuna brand in the U.S., sent me an array of its products to try. I’m so grateful because, as loyal readers know, we practice Fish Fridays. I am loving what it sent and really appreciating both the variety and its standard of care.

Tonnino takes quality and safety very seriously: it freezes its tuna upon catching then tests it at a German lab to ensure mercury content is 100% below FDA standards.

For meatless days, I usually go for my reliable shrimp and grits or a white cod recipe (look for it here soon), but the following tuna salad recipes will now be included in the rotation, especially as a refreshing reprieve from the summer heat. All are crafted with colorful summer veggies and light vinaigrettes. These go perfectly with a crisp prosecco. Enjoy!

Tuna Niçoise Salad

INGREDIENTS

Dressing:

  • 1/3 cup olive oil
  • 2 1/2 TB fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove of finely chopped
  • 1 tsp of honey
  • Salt and pepper to taste

Salad:

  • 4 cups of favorite salad greens
  • 1 English cucumber halved and sliced
  • 2 cups of green beans, cooked and blanched
  • 4 soft boiled eggs
  • ½ cup mixed olives
  • 2 cups tomatoes (heirloom, cherry, hot house, whatever is in season), chopped
  • ¼ cup fresh herbs (dill, basil, parsley)
  • 1 lb Yukon gold, red bliss, or fingerling potatoes, sliced and boiled
  • Salt and pepper

DIRECTIONS

For Dressing

  • Mix all ingredients, season with salt and pepper in bowl with whisk and set aside

For Salad

  • Create an ice bath, take a medium-sized bowl and fill halfway with ice and water, set aside
  • Fill a small pot with water and a pinch of salt and bring to a boil. Place the green beans in the water for about 2 minutes and place drained green beans in an ice bath to stop cooking process and preserve the bright green color
  • Bring pot of water back to a rolling simmer and place eggs in pot. Cook in simmering water for 7 minutes, for a firmer egg cook for 8-10 minutes. Place drained eggs in ice bath with green beans
  • In a second pot, place cut potatoes in pot and fill with cold water, add a pinch of salt, and bring to a boil. Allow potatoes to boil for 10-15 mins until done, drain and set aside
  • On a large platter, place greens, herbs and arrange tomatoes, olives, cucumbers, eggs, green beans, potatoes and tuna
  • Drizzle with dressing and enjoy!

RECIPE NOTES

This recipe is so flexible. Feel free to use your favorite combination of seasonal vegetables. The dressing goes with everything!

STORAGE INSTRUCTIONS

Dressing can be made ahead of time or stored for a week in the refrigerator or future use

TASTING NOTES

Bright and Tangy


The Washington Post/Getty Images

Vietnamese Rice Noodle Salad

INGREDIENTS

Dressing:

  • 3 cup tightly packed light brown sugar
  • 1 lime juiced
  • 3 TB fish sauce
  • 2 cloves of garlic, finely minced
  • 1 TB crushed red pepper or sliced Thai chili
  • 1/3 cup 2 TB warm water plus

Salad:

  • 1 package of vermicelli rice noodles — cooked as directed
  • 1 cup thinly sliced radish
  • 1 cup of shredded carrots
  • 1 English cucumber, thinly sliced
  • ½ cup of fresh chopped herbs (cilantro, basil, and mint)
  • 3 scallions, thinly sliced
  • 1 cup of roasted peanuts or cashews, chopped

DIRECTIONS

For Dressing

  • Mix all ingredients together, season with salt and pepper and set aside

For Salad

  • Make rice noodles as directed, rinse with cold water, drain well, and set aside
  • Chop tuna into large chunks and mix 3 TB of dressing with tuna
  • Mix rice noodles, cucumber, carrots, fresh herbs, radish and tuna with ¾ of remaining dressing
  • Garnish with extra dressing, peanuts, and scallions

RECIPE NOTES

If you like it spicy, add additional crushed red pepper. And to brighten the dish up even further, add a squeeze of fresh lime.

Water in dressing needs to be warm in order to melt the sugar.

A great addition when serving this recipe is adding your favorite take-out spring roll. Slice them up and serve with the salad and a little drizzle of dressing.

STORAGE INSTRUCTIONS

Dressing can be made a day ahead of time and stored in the refrigerator.

TASTING NOTES

Bright, fresh, and tangy.

INGREDIENT NOTES

Adding hot water when making dressing helps dissolve the sugar more quickly and evenly.


Tonnino

Radish & Carrot Salad

INGREDIENTS

Dressing:

  • 1 tsp Dijon mustard
  • 3 TB olive oil
  • 1 tsp of shallot, finely minced
  • 1 tsp lemon juice and zest of one lemon
  • 2 tsp white balsamic vinegar or champagne vinegar
  • ¼ tsp of sugar
  • Salt and pepper to taste

Salad:

  • 4 cups of arugula or favorite salad green
  • 1 bunch of radishes, thinly sliced or quartered
  • 1 bunch of rainbow or regular carrots sliced in ribbons with a peeler
  • 3 TB of fresh herbs (any mix of parsley, dill, tarragon, chives, mint)

DIRECTIONS

For Dressing

  • Put all ingredients in a mason-type jar, season with salt and pepper, put lid on jar and give a couple of good shakes. Set aside.

For Salad

  • Place all ingredients In a large bowl and give a good toss.
  • Drizzle with dressing, toss together and serve immediately.

RECIPE NOTES

For an extra pop of flavor, you could add 1 TB of capers.

STORAGE INSTRUCTIONS

Dressing can be made a day or two ahead of time and stored in the refrigerator.


Tonnino

Classic Caesar Salad

INGREDIENTS

Dressing:

  • 1 1/4 cup of freshly grated parmesan cheese
  • 1 TB Dijon mustard
  • 4 TB olive oil
  • 4 anchovy filets, finely chopped
  • ½ lemon, juiced
  • 2 cloves of garlic, minced
  • 2 tsp of red wine vinegar
  • Salt and pepper to taste

Salad:

  • 4 cups of romaine and kale, chopped
  • Tons of fresh grated parmesan and your favorite croutons for garnish

DIRECTIONS

For Dressing

  • Blend all ingredients together, season with salt and pepper. If too thick, add 1 tsp of water at a time until desired consistency and set aside

For Salad

  • In a large bowl, place all ingredients and give a good toss.
  • Drizzle with dressing, toss together, and serve immediately.
  • Garnish with croutons, parmesan, and additional freshly ground pepper.

RECIPE NOTES

For an additional time-saving hack, if you have a favorite Caesar dressing you would prefer to use go for it!

STORAGE INSTRUCTIONS

Dressing can be made a day or two ahead of time and stored in the refrigerator.

INGREDIENT NOTES

If possible, using high-quality Parmigiano Reggiano makes a huge difference with the taste.