Fingerling Potato, Fig, and Tarragon Salad

Most of my favorite recipes - those to which I return time and time again - were passed along to me by friends and family.  I have a collection of cookbooks that I love to peruse and I zealously read cooking magazines and tear out recipes, but there is nothing better than someone telling you that you must try this recipe.  Certainly it is less risky to make something already attempted by someone you trust, but what I enjoy even more is the shared experience.  Even if you don't make the dish together, it can make you feel like you did. 

J casually mentioned this Fingerling Potato, Fig, and Tarragon Salad in an e-mail about what she planned to make for a dinner party that weekend.  J and I used to live in the same city and neighborhood and could meet for an afternoon coffee or an evening viewing of How I Met Your Mother.  This is no longer the case and I miss her dearly... texting back and forth about hilarious moments during HIMYM is just not the same, and while simply making the same salad isn't either, this recipe will always make me think of J.

I harbor a secret love of potato salad.  I love it in all forms, even when it comes form a grocery store deli and is covered in mayonnaise.  It tastes like summer, picnics, eating off of paper plates, wearing flip-flops, and basking in the sun. 

In this recipe, the potatoes are coated in olive oil, mustard, and fresh herbs.  The dressing is light and serves only to complement the potatoes, the figs, and the olives.  While I could only find dried figs, J tells me that she has had luck making this with fresh figs, as well as different types of stone fruit.  I'll certainly make this again when Colorado peaches are in season.

I must admit that making this dish was inherently selfish.  Rob doesn't really like potato salad.  To add insult to injury, this dish contains not one, but three food Rob would prefer to never eat - parsley, celery, and raw onions.  I tend to cook things that Rob will enjoy, but sometimes my only child tendencies kick in and it is all about me.  For this salad, it was worth it!  Sorry, Rob.

Fingerling Potato, Fig, and Tarragon Salad
From In the Hands of a Chef: Cooking with Jody Adams by Jody Adams and Ken Rivard
Yield = 4 servings 

Ingredients

1½ pounds fingerling potatoes (if fingerling potatoes are unavailable, substitute other small new potatoes), scrubbed and cut lengthwise in half
6 bay leaves, preferable fresh
2 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
½ cup extra virgin olive oil
1 celery stalk, peeled and chopped into ¼-inch dice
12 dried figs, preferably Turkish, stems removed and cut lengthwise into quarters (when available, this would be great served with fresh figs or other stone fruit such as peaches, nectarines or plums)
1 small red onion, chopped into ¼-inch dice
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
¼ cup chopped pitted green olives

Preparation

1. Put the potatoes in a saucepan and add cold water to cover by ½ inch.  Add the bay leaves and garlic, season with salt and pepper, and bring to a boil.  Reduce the heat to a simmer and cook until the potatoes are just tender, about 10 minutes.  Remove from the heat and allow the potatoes to cool in the water.  Drain, removing and discarding the bay leaves.

2. Whisk the mustard and red wine vinegar together in a small bowl to form an emulsion.  Continue whisking while slowly adding the olive oil in a thin, steady stream.  Season the vinaigrette with salt and pepper.

3. Just before serving, combine the potatoes, celery, figs, red onion, parsley, tarragon, and olives in a large bowl, add the vinaigrette, and toss to coat.  Taste, season with salt and pepper if necessary, and serve.

Egg & Kale Sauté

I've been part of a CSA before and I loved it - the interaction with the farmers, the surprise of the contents each week, and the delicious produce.  However, I found that I could never keep up with what I received and wound up wasting food each week (freezer space is not always readily available).  Enter In Season Local Market located in the Highlands and in Louisville where you can purchase only Colorado made or grown goods like at a farmer's market or through a CSA, but you only buy what you need.  They carry some of my favorite local products (e.g., ice cream from Little Man, habanero pickles from Colorado Country Kitchen) and there are always surprising finds.

Chicken eggs on the left, duck eggs on the right

Over the weekend, I was lucky to snatch up a half dozen duck eggs from Mini Moos and Kids Too, a farm in Canon City, Colorado.  I've had their goat cheese before but never their eggs and the owner of the farm was at In Season making a delivery and talked me into half a dozen.  They are larger than chicken eggs and the yolk to white ratio weighs more heavily toward yolk.  Most importantly, duck eggs are delicious!

I'll eat a fried egg or two on top of most anything - pasta, salad, steak, whatever!  Today I went had two bunches of kale on hand, and so I sautéed kale and topped it off with duck eggs.  It was the perfect lunch - healthy and delicious.  Note that this kale dish makes an excellent side (and serves approximately 6 people), but I think it really shines when complemented by an egg.  If you serve this as a side dish, omit the 4 eggs and stop after the first instruction below.

Egg & Kale Sauté
Yield = 2 servings (as a main dish)
Adapted from Bon Appétit

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 cup thinly sliced onion
• 2 garlic cloves, finely diced
• 1 teaspoon crushed red pepper flakes 
• 1 3/4 pounds kale, stems removed and leaves roughly chopped (I used two bunches)
• 1/4 cup apple cider vinegar
• 2 tablespoons unsalted butter
• Kosher salt, freshly ground pepper
• 4 eggs

Preparation

• Heat oil in a large heavy pot over medium heat.  Add onions and garlic.  Cook, stirring often, until soft, about 5 minutes.  Add red pepper flakes; stir 1 minute. Add kale and sauté for approximately 5 minutes, until crisp-tender.  Stir in the apple cider vinegar.  Add butter; toss until melted.  Season with salt and pepper.
• As the kale is cooking, fry four eggs over easy so the yolk does not solidify.  Serve 2 eggs over a bed of kale and season with salt and pepper.

Look at those orange yolks!

Spicy Roasted Broccoli Quinoa Salad

Another quinoa post?  Yes, yes it is.  I seem to be in a bit of an obsessive phase where quinoa is concerned.  Last week it was the Beet & Quinoa Tabouli and this week I've mixed it up a bit with broccoli and fresh mozzarella.  I love that quinoa cooks in just a few minutes, and with this recipe the broccoli roasts while the quinoa cooks so this comes together in a matter of minutes.  Roasting the broccoli in lemon juice, olive oil, and red pepper flakes really makes this dish... we enjoyed it so much that I've made it twice in the last week!

Spicy Roasted Broccoli Quinoa Salad
Adapted from Gaby Dalkin via Design Sponge 

Ingredients

• 2 bunches broccoli, stalks trimmed
• 2 tsp olive oil
• 1 lemon, juiced
• 1/2 tsp red pepper flakes (adjust to make this as hot as you please)
• salt and pepper to taste
• 2 cups quinoa
• 4 cups vegetable stock
• 8 oz fresh mozzarella, diced
• 2 pints cherry tomatoes, halved

Preparation

1. Preheat oven to 425 degrees.

2. Cut the broccoli into bite-sized pieces, about 1 1/2 inches.

3. Place broccoli in a bowl, drizzle with olive oil and lemon juice, and season with salt, pepper, and red pepper flakes and toss to coat the broccoli.  Transfer the broccoli to a parchment-lined baking sheet and roast for 14 to 18 minutes until stalks are tender and the heads of the broccoli are just lightly browned.  Remove from oven and set aside.

4. While the broccoli is roasting, combine the quinoa and vegetable stock in a medium-sized pot.  Bring the liquid to a boil and then reduce to a simmer.  Let the quinoa cook until all the liquid has been absorbed, about 15 minutes.

6. Once the quinoa is fully cooked, fluff with a fork, and toss in the roasted broccoli, diced mozzarella, and halved cherry tomatoes.  Season with salt and pepper and serve.

Asparagus with Balsamic Tomatoes

Two healthy recipes in a row!  I can hardly believe it.  Never fear, I'll be back to posting about some sort of baked goods in no time... but for now I bring you the incredibly fast and tasty asparagus with balsamic tomatoes.  This dish comes together in no more than 10 minutes and is perfect for serving at a dinner party (or any other night) because it presents well. 

Also, I must credit my talented Mom who made the platter on which I served my asparagus.  Thanks, Mom!

Asparagus with Balsamic Tomatoes
Recipe from Cooking Light 

Ingredients
1 pound asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced fresh garlic 
2 tablespoons balsamic vinegar
1/4 teaspoon salt
3 tablespoons crumbled goat cheese
1/2 teaspoon black pepper

Preparation
Cook asparagus in boiling water 2 minutes or until crisp-tender and then drain.  Heat the olive oil in a large skillet over medium-high heat.  Add the tomatoes and garlic; cook 5 minutes.  Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

Beet & Quinoa Tabouli

We've had magnificent weather for the last week and while I am sure it will snow again, it feels like spring is here.  On a weekend run, I noticed flowers popping up along the running path and blossoms on the trees.  There is talk of what we'll plant in my parent's garden and, after this Friday, I'll officially put my skis away for the season.  

Spring makes me think of farmer's markets, fresh vegetables, and healthy eating.  I can't wait to be in Boston in just under a month to see the cherry blossoms and magnolia trees in the Public Garden and though most of the markets here won't open until June, the combination of 75 degrees weather and a new cookbook inspired me to make a summer salad.  

Beets and quinoa are two of my favorite foods.  Once I finally started looking at the recipes instead of just staring at the stunning photography in the La Tartine Gourmande cookbook, I knew this would be the first recipe I'd make.  I altered this a bit - I didn't include cheese because I wanted this to be really healthy and I left out cilantro because Rob hates it and therefore I live in a cilantro-free household.  If you like cilantro, add 1 tablespoon of chopped cilantro to the dressing. 

Beet and Quinoa Tabouli
Yield = 6 servings (as a side salad)
Adapted from the La Tartine Gourmand cookbook

Ingredients
4 tablespoons pine nuts
2 cups quinoa (I used a tri-color mix)
4 cups vegetable broth
Sea salt
2 medium cooked beets, peeled and diced
2 cups cherry tomatoes 
1/2 red onion, finely chopped

For the vinaigrette:
Sea salt and pepper
Juice of 1 lemon or lime
6 tablespoons olive oil
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped chives
1 tablespoon chopped mint 

Preparation

1.  Cooking the beets - I think the easiest way to cook the beets is to wrap them separately in aluminum foil and bake them in an oven preheated to 375 degrees Fahrenheit.  The cooking time will depend on the size of the beets but will range from 40 minutes to an hour.  You'll know the beets are done when you can pierce them with a fork.  Allow the beets to cool and then peel them.

2.  Toast the pine nuts in a frying pan over medium heat for 2 minutes, or until lightly colored and fragrant.  Remove the pine nuts from the heat and set aside to cool.

3.  Rinse the quinoa under cold water and drain it in a colander.  Add the quinoa to a pot with the vegetable broth.  Add a pinch of sea salt, cover, and bring to a boil.  Once the quinoa boils, turn down the heat, cover, and simmer for 12 to 14 minutes or until all of the broth is absorbed.  Remove the quinoa from the heat and keep covered for 5 more minutes.  Transfer the quinoa to a bowl and fluff it with a fork; let cool.  Add the beet and toss gently.  The quinoa will take on a nice pink color.  Add the tomatoes and onion.

4.  Preparing the vinaigrette - In a small bowl, combine the sea salt and pepper with the lemon juice and oil, and whisk to emulsify.  Stir in the herbs.  Dress the salad with this vinaigrette and adjust the seasoning to your taste.  Add more dressing if you like and sprinkle with the pine nuts.