Grilled salads from the Today Show

Last week,  I included a post on the dangers of eating lots of grilled foods. If you are looking for ways to decrease your grilled meat dishes at your next bbq, consider these great salads featured on the Today Show this morning.

My favourite of the two - Panzanella Salad. I have loved every one I have ever made. And this one by chef David Creamer is full of great colourful vegetables and vibrant flavours. I'll try this one later in the summer when my heirloom tomatoes are at their peak. Right now, I'm tempted to roast and dice some beets from the garden to add after the salad has been dressed and tossed. Watercress also works well mixed with the romaine.

 

Panzanella salad

from chef David Creamer, featured on the July 18 episode of the Today Show.

Ingredients: 

Salad

• 1 cup chopped romaine (add red oak or other speciality greens if desired)
• 2 anchovies, filet
• 1/8 cup roasted red tomatoes
• 1/8 cup roasted yellow peppers
• 1/2 pieces of fresh lemon, half a lemon juice and zest
• 1/4 pound ciabatta bread
• 4 fresh basil, leaves
• 1/8 cup Italian olives
• 1/4 cup olive oil
• 1/8 cup parmesan reggiano
• Salt and pepper to taste

Vinaigrette

• 4 garlic cloves
• 1/4 cup champagne vinegar
• 2 tablespoons fresh oregano
• 3 tablespoons dried oregano
• 2 tablespoons fresh parsley
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 3/4 cup olive oil
• 1 tablespoon garlic powder
• 2 tablespoons onion powder
• 1/3 cup Dijon mustard

Instructions:
To make the oregano vinaigrette: Combine the garlic, vinegar, oregano, parsley, honey and salt in a blender.
Blend until smooth, while motor is running slowly add the oil and process until emulsified.
Put the mixture into a 10 to 12 inch salad bowl and add it to the fridge to chill.
To make the salad: Brush ciabatta bread with olive oil and season lightly with salt and pepper and place on grill, be sure to let some carbon build up on bread to add flavor to salad.
Once bread has been grilled, cut into 1 inch pieces.
In a medium bowl add chopped romaine and red oak, anchovies, roasted red tomatoes, roasted yellow peppers, fresh lemon(Squeeze juice from half of a lemon and zest), fresh basil, olives, ciabatta grilled crotons and salt and pepper to taste with 3 ounces of your freshly prepared oregano vinaigrette.
Toss making sure to coat greens and vegetables evenly. Place into bowl and top with fresh shaved parmesan cheese.

Up next in the garden, strawberries....

...cause, heck, they're ripe! And I really have to act quickly 'cause I am losing the war against the slugs...and the racoons...and the dog. Aaaaaagh!

If you took a look at EWG's dirty dozen, revised and re-released for 2011, strawberries are number 3 on the list. Non-organic strawberries, that is. And the ones I have growing in my garden haven't been touched by anything other than homemade compost and water. And, um, slugs, racoons and a dog...but say it with me - "NO MAN MADE TOXINS!" Organic baby.

I will be honest, I am also buying the dirty, dirty non-organic ones. I wash them well, but I know that only removes a fraction of the pesticide. But until my ship comes in, I can't afford to manage my strawberry habit on only organic ones. So, non-organic in moderation and backyard berries until they're gone.

In addition to being yummy dipped in chocolate or piled with whipped cream onto biscuits, strawberries are also good for you (though not necessarily prepared these ways). They are high in antioxidants (way up there with blueberries) and vitamin C, and are good sources of magnesium and potassium. They also are believed to have anti-inflammatory properties. So win-win-win.

1. A Christmas Green Smoothie Dessert - Strawberries, Baby Spinach, Aloe Vera, Bananas and Dates from the Green Smoothie Queen. This one you can make all year - keep some berries in the freezer.
2. Fresh Strawberry Salsa from Jeanette's Healthy Living.
3. Healthy Strawberry Oat Squares with Homemade Jam from Oh She Glows.
4. Avocados with Strawberry Salsa and Crispy Tortilla Strips from Epicurious.
5. Strawberry Pecan Salad from Canadian Living. Try subbing in roasted pumpkin seeds for the nuts if, like me, you are allergic to tree nuts, or if you don't have any pecans around. They are fantastic in salads.
6. Strawberry and Ricotta Pancakes from Delicious Magazine.
7. Strawberry and Leek Quesadillas from Sprouted Kitchen.
8. Roasted Strawberry Tomato Salsa from Great-Salsa.com
9. Strawberry Soup I from All Recipes. Chilled, it has just a touch of cardamom and smells amazing.
10. Finally, the one I am most excited about, Strawberry Salad with Speck and Halloumi from Jamie Oliver. Speck is a juniper-flavoured ham from the Tyrol area that bridges Austria and Italy. I'm substituting proscuitto 'cause I don't have a shmick where I'd find speck around here.

Our garden recipes - next up, rainbow chard

This week I am going to wax poetic about the prettiest little fellow in my garden, at least for now: rainbow chard. It is truly gorgeous. Rich green leaves with brilliantly crayon coloured gold, red and orange stalks. Here's what mine looks like right now.  

And it just gets better and better looking, unless some pesky bugs come and start chowing down. Note to self: buy ladybugs.

Rainbow chard is not just pretty - it's an important part of an anti-cancer diet. All varieties of Swiss chard are packed with vitamins C, E, and K, carotenes, chlorophyll, and fiber. They are all excellent sources of potassium, magnesium, iron, and manganese and good sources of vitamin B6, protein, calcium, thiamine, selenium, zinc, niacin, and folic acid. A veritable roll-call of wee but mighty anti-cancer soldiers.

I urge you to pick some up if you see it at the produce stand or farmer's market. To help get you going, I have selected a range of promising recipes, but chard will substitute for spinach in almost any recipe you already like. The young leaves are mild and sweet tasting; once the plants are more mature they are, while still yummy, stronger in flavour. And, as with any green, if the centre spine of the leaf is tough,  remove it during prep.

1. First, a basic recipe for rainbow chard, from Dr. Oz, as featured in The Anti-Cancer Diet.
2. Seared Rainbow Chard with Leeks from Epicurious.
3. Rainbow Chard and Radicchio Sauté from Bon Appétit.
4. Rainbow Chard Salad with Raisins and Walnuts from The Kitchn at Apartment Therapy.
5.  Rainbow Chard with Garlic and Olive Oil from Livestrong. A good, simple, fast recipe.
6.  Rainbow Chard with Pine Nuts and Feta from Real Simple.
7. Fettuccine with Rainbow Chard and White Beans from MyRecipes. Try looking for beans packed in non-bpa cans like those packaged by Eden. Or consider soaking and cooking dry beans. Way cheaper...just sayin'.
8. Here's a similar one, Rainbow Chard with White Beans and Bacon from NYC Food Blog. Mmmm, bacon.
9. French Lentil Soup with Barley and Rainbow Chard from Jeanette's Healthy Living.
10. Italian White Bean, Turkey and Rainbow Chard Soup from Livestrong.
11. Rainbow Chard and Coconut Soup from Tastebook.

And, before we get too far into the growing season, consider planting some food in your backyard or on your balcony, deck or porch. One pot and a little sunshine can let you produce salad greens, herbs, even tomatoes, beets or carrots. Not much work and the payoff is very rewarding.

Have a great day!

Monday's recipe links

1. Green Pea Soup from the sublime Heidi Swanson at 101 Cookbooks.
2. Also from Heidi, Mostly Not Potato Salad, via Serious Eats.
3. Greens with Fruit and Mustard Vinaigrette from Mark Bittman.
4. Asparagus in Bed, adapted from Cucina Simpatica by Johanne Killeen and George Germon, by Matthew Amster-Burton of Roots and Grubs and Spilled Milk fame.
5. Brown Rice Salad with Citrus-Thai Basil Dressing from Saucy & Bossy.
6. So pretty. Green Beans with Apricots and Serrano Ham from food52.
7. Finally, Gordon Ramsay's Crispy Salmon via You Tube.

Monday's recipe links

Happy Memorial Day to my American friends and family! I hope you are sharing some good weather, good food and good times.

1. Quinoa with Currants, Dill, and Zucchini from 101 Cookbooks. 
2. Barley with Cucumber and Yogurt-Dill Dressing from Mark Bittman.
3. Lentil and Kohlrabi Salad from Chocolate and Zucchini.
4. Spring Salad with New Potatoes from Smitten Kitchen.
5. Squash Blossoms Two Ways from Tartelette.
6. Roasted Baby Leeks with Thyme from Jamie Oliver.
7. Fresh Strawberry Granita from epicurious.
8. Lemon and Watermelon Granitas from The Telegraph.
9. Chocolate Gelato inspired by Saveur but perfected by Cafe Fernando, Istanbul.
10. And in honour of my lovely step-daughter teaching English in South Korea, Kimchi Fried Rice from Orangette.

Our garden recipes - up first, beets!

My mother-in-law makes what must surely be among the world's best borschts, so I wasn't entirely surprised when my husband suggested we add beets to our garden plot this year. I was on board, but the boys took a little more convincing. They know that anything we grow in our garden is going to end up on their plates, so it was with what can only be described as modest enthusiasm that they agreed to help me plant them.

I get that beets aren't everyone's favourite vegetable. But they are one of mine. I love their earthy taste when they are roasted, their tart bite when they are pickled, the way they pair with orange, honey, dill, blue cheese or lemon. And you can't beat the beautiful colours of the roots, vibrant reds and golden oranges, and their deep green leaves.  They are worth growing simply for their lush beauty as you pull them from the soil.

Now as I do my cancer prevention research, I learn wonderful things about beets, both the roots and the greens. They are packed with folate which helps build strong bones.  They are a good source of potassium, an important mineral for heart function which may also decrease one's risk for stroke and osteoporosis. They contain magnesium, a mineral vital for maintaining bone health, and are loaded with the powerful antioxidant beta-carotene. They also contain betacyanin, a phytochemical that may have anti-cancer properties.

So if I haven't convinced you to give them anther try by now, you are one tough cookie. Maybe some recipes will soften you up?

1. First up, a great selection of recipes at Canadian Living. How about Beet and Orange Salad, Beet Risotto with Rapini, Beet, Apple and Spinach Salad, Honey Lemon Beets, or Sesame Wilted Beet Greens?
2. Golden and Crimson Beet Salad with Oranges, Fennel and Feta from Epicurious.
3. Grated Beet Salad with Blue Cheese from the kitchn at Apartment Therapy.
4. Beet Greens from Simply Recipes. A touch of bacon, some garlic, a pinch of red pepper flakes and a splash of cider vinegar make this a worthy side dish for your next roast chicken or poached salmon.
5. Finally, Eating Well's best beet recipes which includes Roasted Beet Crostini, Borscht, Beet Carpaccio, Salmon and Roasted Vegetable Salad, and Roasted Halibut with Pickled Beets.

Convinced you yet? I will just ask you what I ask the boys - promise me you'll just try them. You never know!

Today's unlikely cancer warrior...rhubarb!

In February of 2010, researchers at a British university released their findings that rhubarb showed signs of being a potent cancer fighter. The key, they said, were the polyphenols found in this and many other red vegetables. These polyphenols only get more concentrated with baking, something most rhubarb recipes call for. If you've ever chomped on a raw rhubarb stick, you'll understand why!

I love rhubarb. My husband loves rhubarb. I have said before that I am suspicious of people who don't. Except children. I will acknowledge that most people aren't born loving rhubarb. But once you do, you will learn to look forward to spring for it as much as for the change in the weather.

I hope you have a good source nearby. Check your farmer's markets and produce stands. The season isn't long so if you are a true nut like me buy extra and freeze it.  Fair warning - most of these recipes are high in sugar, so consume in moderation!

1. Mark Bittman's rhubarb crisp. I've mentioned it before but it is worth mentioning again. Yum.
2. Canadian Living compiled a great list of tested rhubarb recipes. Included are: rhubarb compote, strawberry rhubarb sorbet, rhubarb frozen yogurt, and rhubarb strawberry macaroon cobbler.
3. Rhubarb coffee cake from the Carbone Cancer Centre at the University of Wisconsin.
4. Rhubarb and orange compote from the World Cancer Research Fund.
5. Cranberry rhubarb chutney from Diana Dyer, MS, RD and cancer survivor.
6. Best rhubarb bars from Krumkake at Group Recipes.
7. Grandma's strawberry and rhubarb pie at the Food Network.

Happy cooking!