A Salad On A Winter's Day

Making a salad in winter is kind of like make a pitcher of frosty iced tea during a snowstorm. Why do it?.Because surprisingly you can create tasty bowls of flavorful greens that are refreshing. It's just treating the veggies differently to create a fresh , summery taste.

Regular contributor Melissa Clark wrote about then in today's New York Times Food section. Farmer's' markets sell slim pickings right now.. Many  veggies like tomatoes are frozen unlike their supermarket counterparts that travel halfway around the globe. However some winter veggies are better  as their flavors sweeten during this cold time.Mid winter is the perfect time for turnips and parsnips.According to New Paltz ,New York Ray Bradley says that leaving them in the ground makes tem sweeter and imrpoves their flavor.Veggies like Jerusalem artichokes need to freeze  because they'll otherwise taste like sawdust. The sugars in them act like a natural antifreeze , helping plants stay alove in cold climates according to Professor Lane Selman  who teaches horticulture at Oregon State University. She is also the director of Culinary Breeding Network. This affects their taste which makes them perfect for all sorts of dishes.Even a lettuce like radicchio mellows during the winter, giving the leaves a milder flavor instead of the usual sharp taste.

Ms Clark includes some interesting recipes. These can be a side but also make for an interesting main meal. There is a roasted butternut  squash salad with a home made Green Goddess dressing. The squash is roasted with honey and black pepper. The dressing is a nice foil to that sweetnessIt's yogurt mixed with basil, parsley and scallions. Olive oil gives it body while mashed avocadoes gives it color and silkiness. Jalapeno is added for zing. The squash is mixed with crisp greens like baby Romaine and Little Gem lettuce. Another winter dalad is smoked roasted carrots. The carrots are first roasted, then smashed and  put under the broiler  for some nice  charring. The dressing is Asian influenced with soy sauce mixed with vinegar and sesame oil. Brown sugar, garlic and ginger is added to this. Add chopped peanuts and a drizzle fo chili oil to the dressed salad. Those who love Casesar salad will go mad for one made with Brussels sprouts. The sprouts are cut in half and then roasted as homemade croutons are also being baked . The dressing is classic Caesar with lemon garlic  oil and Parmesan cheese. Those who love the sweet taste fo fennel will appreciate the roasted fennel and farro one. Tis has a simple dressing zinged up with orange zest and juice.Its a spin on a Greek salad with the addtiion of dates, green olives feta cheese and almonds,. Scallions and herb like dill mint parsley and cilantro also amp up the flavor too.

There's nothing like a bright fresh salad to liven up a  winter's day. Try the veggies of the season roasted and then toassed with a flavorful dressing. It's a nice way to enjoy a taste of summer.

Good Beach Treats

 This is beach season, n dougt about it. It's a fun time, being out in sun and sea air. The last somehow creates an appetite and that means satsisfying . Time to bring the cooler full of cool drinks and good food.

Regular contributir, cookbook author and actor Naz Deravian wrote about the perfect beach picnic in yesterday's New York Times Food section.It all starts with the right cooler. Choose one with a large insulated interior.Lauren Rivard, founder of the Picnic Collective , a picnic catering company out of Costa Mesa, California strongly suggests avoiding coolers with multiple compartments like those soft collapsable coolers with various sleeves and pockets. These take up space. As far as the containers for sandwiches, dips and treats, use  lightweight , reusable containers that fit into your cooler. (Any store has these) DO NOT use glass ones. These are heavy and not safe to use outdoors. Remember to place the heavier, perishable items at the bottm, then slip in the smaller rounder shaped ones like cans and thermoses in mooks and crannies. TO keep the cooler from loosing its' cool,Alanna O'Neil a photographer on Maui and the author of "The Art Of Picnics: Seasonal Outdoor entertaining." recommneds freezing all your water , sodas and juices the night before. This knot only chills what's on top of them but creates a nice even base. They also melt less quicker than ice cubes.

What foods should go into the cooler? Beach proof ones.Think sturdy foods that can stand hours outside without getting soggy.wrap sandwiches in parchment paper and then place in baggies to reduce condensation. Ms. Deravian gives two recipes. One is for am artichoke and olive farro salad. The recipe calls for farro,a hearty grain which travels well. It has marinated artichokes and olives along with crumbled feta and red onions. You could add chopped bell peppers and halved grape tomatoes too. You can sub in orzo too or make a tasty orzo - veggie salad with tomatoes and broccoli florets. There is also a ranch dip, perfect with those bags of potato chips or chilled crudiutes. It's made with full fat Greek yogurt,garlic, dill and chives along with Kosher salt. A tablespoon of lemon juice gives it zing. What about dessert? Think chill grapes, watermelon and pineapple chunks.  Ms Rivard recommneds adding a  thermos of chilled coffee or tea in an insulated flask for a pick me up along with those indiviually wrapped RIce Krispie treats for a sugar rush. These can be bought or homemade.

It's beach weather . Head to it with a cooler of good food and chill drinks.It's perfect for enjoying the sea and sand.

Fall Cooking In A Heatwave

Yes, it is autumn. A time  for delicious roasts and elaborate sides, followed by elaborately baked desserts. Tell the temps that. Right now it is close to 90 degrees F where I am, The New York metro area is still clinging on to balmy days  - and hot kitchens.

This is the time to use the air fryer if you have one. It's a quick cook for anything, from vegan turkey cutlets to steaks. There's no turning on a stove  or standing over a stove top. Continue using your grill if you haven't put it away yet. (or you can just take it out of storage).Want a fall vibe? Glaze pork or chicken with a maple syrup that's spiked with ginger and soy sauce before grilling. It's too hot to cook acorn and butternut squash inside. Slice the squash , then brush the slices with olive oil. Put on a hot grill for a different and easy take on a fall classic. Save the grilled squash for salads. Add cherry tomatoes and mixed greens for a tasty lunch or supper.  Brussels sprouts are making a reappearance in grocery stores and farms. They're an easy cook, just steam or blanch. Yet they call be made into a chill salad mixed with granny smith apples, feta  and craisins. For more crunch and protein toss in some walnuts. They can be barbecued  in a foil pouch if you want a really easy cook.

Another fall heat wave must make is a hearty salad. It's a great meal after a day of gardening or to bring along to the beach or lake. Like any autumn dish,it needs to be rib sticking. Like any summer meal, it needs to be light with an airy flavor. Try mixing it up with kale and spinach if you spent the last three months existing on watercress and spring greens. Think about adding the ancient grain farro to give it a bit more weight. Farro can be cooked in a microwave for ten minutes.  Add some shredded carrots and onions along with almonds for protein. Another good salad to make during these balmy fall days is a kale and chicken one.To save time buy shredded rotisserie chicken from your local grocery. Acme sells this and it is a boon to anyone who doesn't want to roast a whole chicken (although you could do just that in your air fryer). Sliced avocados can be part of the mix along with the last of the vine ripe tomatoes. Any leftover steak? Sub that in for poultry.

The calendar may say fall but the temps scream summer. Combine the two season in a tasty combo of delicious and easy.It'll make for easy cooking and easy eating.

Warm Green Dishes

This is the time of year for hearty plates,steaming with delicious ridicule.Some may argue that it's the perfect season for venison stew or roast chicken with stuffing.Hold those thoughts.A meatless winter dish, rife with veggies is just as good - and filling.It's just how that's re cooked that makes the difference.

Both Melissa Clark and David Tanks contributed completely plant based recipes in their respective New York Times Food section columns yesterday.Ms.Clark had written about grain bowls which are an easy make.What is great about them is that you can even use leftovers to create them.Last night's rice can be mixed with onions from two days ago ,freshened up with just sliced tomatoes and ground herbs.Ms.Clark starts with farro, an ancient grain that can be cooked like pasta.The next lingredient is egg.This provides the protein.The recipe also calls for broccoli.Turnips and freshly cut radishes add crunch, A lemony tahini  sauce tops it.Hot sauce is added for more bite and heat.What:s good about grain bowls, is that you can get creative as possible with them.Sub in rice or orzo for the farro .Tofu chicken strips or ground soy crumbles can be the protein.Green beans or Brussels sprouts cam be the Green and for texture,almonds or pecans.Try a hot sauce or an aquafaba Hollandaise.

For a definitely more heartier and more filling dish, think about David bank's garden pie recipe.His City Kitchen column features a meatless version of the English classic.The original dish is made with minced lamb and vegetables ,topped with a baked mash potato crust.If it was made with beef, it was called a cottage pie.There are even variations made with fish.Mr, Tanis ' version draws attention to mushrooms and leeks. He uses two kinds of mushrooms ,shiitake caps and brown or white mushrooms. Leeks give it a nice onion flavor too.Garlic,thyme and parsley add zing to the recipe and if you want add two tablespoons of white miso for the unami  flavor.There are two cups of whole milk added.If you want to go truly vegan, then sub in almond milk which tastes the closest to the real thing.Cornstarch is also added for thickening. It's topped with a homemade mash and breadcrumbs which gives it a lovely golden crust.If both are too much to make, use instant mashed and store bought crumbs.

There's no need to rely on heavy meat dishes this winter.Try a hearty and healthy veggie laden dish.A grain bowl or garden pie is just as delicious and filling.

A Healthier Pasta

Can pasta get any better for you?

Yes! If it;s made with whole grains. It;s been upgraded from that horrible tasting cardboard to something more artisanal and delicious. Yesterday's Dining section in The Times had a very interesting article written by Dining regular Melissa Clark. She takes what used to be a health food into one of the fall;s hottest trends.

Whole grain pasta is made with ancient grains such as farro and spelt. Farro is grains of a certain wheat. It has to be soaked overnight to be palatable.It's usually put into salads and soups however can be made into pasta and bread. Spelt is hexaploid variety of wheat and has been used in great regularity from the Bronze Age to the Middle Ages. The flavor is different from regular spaghetti.It's a nuttier and more robust. That means the sauces have to be toned down. Forget tomato . Think butter.

I may try this natural pasta .it;s sold in Eataly, the Bastianich;s Italian food emporium New York City. What will I do with it. There's a good recipe for the pasta made with a carmelized onion Swiss chard and garlicky bread crumbs. I also like a simple pesto made with walnuts and spinach . This is the perfect winter dish. There's also one with tomato but there's also rosemary and olives to counter balance the tomatoes.

Pasta is good for you. A whole grain pasta even better.It's the perfect and tasty addition to any healthy diet!