summer

Side, Salad, Entrée, Gluten Free, Summer

GREEN SALAD OF NECTARINES, CORN + PEANUTS

Sara Forte · August 21, 2014

Not in the head space to write much, but I wanted to share this salad we had at a backyard dinner with friends last week before another weekend passed. It was the perfect late summer salad - a place for those sweet nectarines that I cannot get enough of (also been throwing them in my morning steel cut oats with cardamom and salted pistachios. Recommended). It was one of the better salads I've thrown together, perhaps because I wasn't expecting it to be such a delicious and easy combination. I feel like a much better cook when I am not trying hard to be a good cook...that must make sense for those of you who write recipes and blogs about food. It's annoying really, and maybe the demon of people who do creative work for a living. Anyway, here is the recipe, give or take, and I'm wishing you all a full weekend ahead. Heidi's salad looks amazing, I want these wraps, Ashlae's cookies and will never pass up a berry crumble. Go eat outside!

GREEN SALAD OF NECTARINES, CORN + PEANUTS // Serves 4

The first time I made this, I used a mix of baby arugula, kale and romaine. You really can use any greens you like, but if you go with something sturdy like kale, cut it with another soft lettuce as well. For aesthetics and texture contrast, I'm a proponent of mixing lettuces and greens.

When a dressing is this simple, I (lazily, because I don't want to wash another bowl) drizzle everything on top and just toss it well to distribute. Do as I say, not as I do and whisk it all before it that sounds a little haphazard to you. I like to live on the edge and risk a mouthful of mustard in one bite.

2 tsp. coconut oil
1 ear of corn
1/4 tsp. smoked paprika
4 cups chopped red leaf lettuce
4 cups mixed greens (I used a 'power green' pack)
handful of roughly chopped cilantro
1 ripe necartine, diced
1 shallot, finely minced (about 2 Tbsp.)
1/2 cup crumbled feta, plus more for garnish
1/2 cup roasted and salted peanuts, plus more for garnish
2 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. white balsamic vinegar
1 tsp. agave nectar
1 tsp. dijon mustard
sea salt and pepper

in a small pan, heat the coconut oil over medium high heat. Cut the corn kernels away from the cob and add them to the hot pan with a sprinkle or salt and the smoked paprika. Saute, only moving once or twice so the edges char, for 2 minutes. Turn off the heat and let the corn cool completely.

In a large salad bowl, combine both greens, cilantro, the diced nectarine, shallot and half of the feta, peanuts and cooled corn. Whisk the olive oil, lemon juice, white balsamic, agave, mustard and a pinch of both salt and pepper. Dress the salad as desired and sprinkle the remaining feta, peanuts and corn on top. Serve immediately.

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Appetizer, Entrée, Summer, Side, Salad, Gluten Free

ARUGULA CAPRESE SALAD WITH KALE PESTO

Sara Forte · June 26, 2013

"I had that feeing you get - there is no word for this feeling - when you are simultaneously happy and sad and angry and grateful and accepting and appaled and every other possible emotion, all smashed together and amplified. Why is there no word for this feeling?" -Cheryl Strayed, Tiny Beautiful Things

The ocean does this for me, I love it and hate it and need it; so I was happy to find myself there, feeling my proverbial currents, with the person who understands me best. We took this salad and a few other snacks to our favorite picnic spot. I've talked about it here, multiple times, but when I am feeling frazzeled and a bit out of control, I need to look out at the huge expanse of ocean and box up my worry in the face of perspective. The unrest is powerless against that dark blue horizon. Maybe more later. Maybe not. Had a few sharp comments around here lately which makes me want to write less. I keep thinking about Kelsey's post about how with blogs, you only get part of the story, not the full picture, but through inviting people into part of the picture, they take liberties to critque your "pride" or "perfect life." Let's just keep in mind that for anyone, blog author or not, you're only getting glimpses into the tangled and complicated workings of hearts. Practice grace.

I'm teaching a class this afternoon - talking about eating real food, my book, and serving a few appetizers. I prepped a few things yesterday and wanted to quickly share this salad with you. It's an adaptation of one of the recipes in our cookbook. I do love the printed photo with large, stacked beefsteak tomatoes. I typically don't love tomatoes, but I will eat a ripe summer tomato from our local farm when they're ready. Exceptions to every rule, even the self imposed ones. The presentation in the book makes a gorgeous starter for a dinner party, but I needed something I could plate easily for 20 people. This preparation makes the salad more portable, adds even more greens to the picture, and makes it perfect for family style summer meals. Hope you have fun plans for the weekend and some of it involves eating outside with good company. THE best.

ARUGULA CAPRESE SALAD WITH KALE PESTO // Serves 6

Adapted from The Sprouted Kitchen Cookbook

This will make more kale pesto than you'll need to dress this salad. It is excellent on eggs, as a sandwich spread, an alternative to pizza sauce, tossed in with some noodles or as a dip. Baby tomatoes are up at the farmers market, I love the sweet 100's, but any ripe baby tomato is just fine here.

1 small bunch Tuscan/lacinato kale
2 cloves garlic
1/2 cup lightly toasted walnuts
handful fresh basil leaves
1/3 cup fresh grated parmesan cheese
pinch of red pepper flakes
juice of one lemon
3 Tbsp. water
sea salt and pepper
1/3 cup extra virgin olive oil
3/4 lb. baby tomatoes
8 oz. small mozzarella balls (bocconcini or pearline)
3 cups baby arugula
flaked sea salt, optional

For the kale pesto, bring a large pot of salted water to a boil. Cut the tough stems from the kale and roughly chop the leaves. Blanch the kale leaves for about 30 seconds, transfer to a strainer and run cold water over them to stop the cooking. Once the kale is cool, squeeze out the excess moisture. This should yield about 1 1/2 cups blanched kale.

In a food processor, combine the garlic, walnuts and pulse to chop. Add the kale, basil, parmesan, red pepper flakes, water, lemon juice, 1/2 tsp. each salt and pepper and pulse to combine. Turn the processor on and drizzle in the olive oil until you get the consistency you like. Thin with a bit more lemon juice and a splash of water for a more dressing-like consistency. Taste and adjust as needed.

Slice the baby tomatoes and mozzarella balls in half and collect them in a large mixing bowl. Add a few spoonfuls of the kale pesto and toss gently to coat, adding desired amount of dressing. Toss in your arugula, add a pinch of flaky sea salt and serve.

Make ahead tip: The tomatoes and mozzarella can be dressed hours in advance and kept covered in the fridge, I actually recommend that they marinate in the pesto for better flavor. Just leave the mix at room temperature for awhile so the pesto dressing will distribute easily. Add arugula just before serving.

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Entrée, Summer, Snack, Appetizer

CORN + GOAT CHEESE PIZZA

Sara Forte · May 23, 2013

southwest goat cheese pizza . sprouted kitchen

With all the traveling lately, I haven't really had the chance to get excited about the produce bounty as the warm weather rolls in. I think fresh produce is just incredible. The taste, nutrition, cullinary possibilities... it fascinates me. All the berries and cherries and asparagus and big leeks have me anxious to be in kitchen. Fruits and vegetables that are delicious on their own, make the quickest of meals with a few more little steps.

We ate arepas in New York last week at this awesome little spot called Caracas. Their dough was like this corn tortilla-pita-type thing, and I attempted to mimic it in a pizza crust. I wasn't going to replicate it exactly, as some things are best left wonderful in your memory, but it turns out cornmeal adds a nice little texture difference to your everyday pizza crust. The only suggestion I'll make based on experience, is roll the dough out as thin as you possibly can. The cornmeal makes for a denser crust (maybe better with corn four? haven't tried), so paper thin helps it from overpowering the toppings. If you are playing with spring/summer vegetables that pair well with sweet corn, it's worth a shot.

SOUTHWEST GOAT CHEESE PIZZA // Makes one pizza

I make half of this dough recipe. For this pizza, I replaced one of the cups of flour with a whole grain cornmeal. The corn taste is pretty mild, but it makes for little crunchy nibs in the dough. You could use your favorite recipe or purchase dough from your local pizza shop. Because corn is gluten free, don't swap out any more than 1/3 of the flour quantity to ensure elasticity.

I'm giving amounts for topping one pizza, simply double it if you're making two.

1/2 cup creme fraiche, room temperature
sprinkle of smoked paprika
1 shallot, thinly sliced
1 charred poblano pepper*
1 ear of corn, kernels removed
1 cup crumbled goat cheese
1 packed cup baby arugula
1/2 cup cilantro
1 tsp. extra virgin olive oil
juice of half a lime
pinch of salt and pepper

Preheat the oven to 500'. Prepare the dough according to instructions and set up your pizza stone or parchment line a baking sheet.

Collect all of your topppings together. Roll the dough out super thin, about 1/8'' (if you use corn meal, thin as you possibly can!). Transfer the dough to your parchment lined sheet.

Spread the creme fraiche across the top. Sprinkle a bit of smoked paprika on top (chipotle powder works too if you like it spicy). Distribute half the goat cheese, the poblanos, shallots, corn and the rest of the goat cheese. Bake in the upper third of the oven for 12-15 minutes until the top browns in parts. Turn the oven to broil and cook another minute.

Remove the pizza to cool. In a bowl, combine the baby arugula, cilantro, oil, lime juice, and pinch of salt and pepper. Toss gently to coat. Top the pizza with the greens and cut as you wish.

* To char the peppers, set them over an open flame on the stove, or a grill. Char all sides well. Remove the peppers to a bowl and cover with plastic wrap. Allow them to steam for at least ten minutes, this makes the skin easier to peel. Once they are cool enough to touch, rub off the charred skin. Discard the stem and seeds and chop into small pieces.

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