It’s grilling season and as exciting as all the meats are to cook – for me there’s nothing tastier than throwing a whole lot of farm fresh veggies on the grill. This mix of seasonal greens served as a perfect accompaniment to our bbq pork.
The fresher your vegetables, the less intervention they need. Just a brush of olive oil and some salt and pepper. I served them with a homemade ramp chimichurri but you really don’t need a sauce to go with these. Just putting those grill marks and some char on those veggies takes them to the next level.
I chose a combination of ramps, scallions, asparagus and zucchini- as that was part of my veggie haul from Union Square GreenMarket and The Queens County Farm.
Spring brings with it a bounty of fresh greens and is usually one of my favorite seasons for produce. However given the times we are in right now – it is really hard to get good greens. I am fortunate to have two wonderful sources – one being my farmer freind Peter Paniccia and the second is my local CSA from The Garden of Eve Organic Farm in Long Island.
For this salad, I make a really simple dressing which goes well on any kind of greens. You can add anything you want to this salad – I just used what I had in the fridge but peppers, cucumbers, tomato – all of it works really well.
This is one of favorite potato salad recipes. My mother in law Atsuko used to make it often and I loved how many vegetables she would put in it.
You can add any of your favorite veggies but having tons of cucumbers and onions sliced really thin on a mandolin really gives this salad a delicious touch.
Winter is almost over here in New York City (or so we keep thinking). I get numerous root vegetables in my organic CSA box and some I just don’t know what to do with. This past winter for the first time I got black radish – quite a beauty I must say.
I made a really nice salad using all the root veggies in my box and it turned out to be really yummy. You can use any of your favorite vegetables for this recipe.
I just love homemade Nepalese food and Manju makes some really awesome simple dishes that are easy to replicate in any kitchen. Here is a really easy salad which has a spicy, tangy, roasted sesame dressing.
Tomato chokha is a roasted/ spicy version of a Trinidadian salsa. It is really easy to make and tasted great with roasted tomatoes but you can even use overripe regular tomatoes if you don’t have time to roast them.
Here is Maggi’s recipe for her chokha.
My mother-in-law makes the best potato salad ever!
It is chock-full of vegetables and really super tasty. Here is her simple recipe.
My friend Peter Paniccia spoils me silly with fresh vegetables from his organic garden. When he brings me parsley, he doesn’t bring it in bunches – he brings it in bushels!!
Here is a wonderful recipe for parsley oil from Yottam Ottolenghi, which can be used as a dip, a sauce, a condiment and pretty much goes with anything. I put it in sandwiches, roast veggies with it, use it in salads, pastas and so on.
It keeps for a few weeks in the fridge but once you start eating it – don’t expect it to last quite that long.
Zaalouk is a scrumptious cooked salad made with eggplants. It is one of my favorite salad dishes in Moroccan cuisine and I was thrilled when we learned how to make it at my cooking class at La Maison Arabe in Marrakech.
Zaalouk is most delicious when eaten with warm, crispy slices bread (Khubz). Zaalouk keeps for many days in the refrigerator, tasting better as time goes by. In fact it is recommended that you make this salad a day ahead.
Here is a spicy Indian take on potato salad. This wonderful recipe combines the earthiness of sesame with the pungent tastes of lime and mustard oil.