IN SEASON NOW

IN SEASON NOW Warm SALADS

BY SARAH WALKER CARON

TIRED OF ALL the mashed potatoes, stews and roasts that seem ubiquitous this time of year? By the time mid-January rolls around, that’s usually how I am feeling too. And when that feeling descends, it’s tempting to buy the expensive grocery store strawberries just to taste a hint of summer.

But you needn’t do that when there are other, better ways to embrace the warmer months and foods.

For instance, if you put up any vegetables from the summer, now is the time to dig in. Defrost those peas, crack open those tomatoes and pull out those frozen berries. Work them into dinners, smoothies or wherever they fit into your eating.

You can also make summery food seasonally appropriate with a little shift in thought process.

What I am getting at here is that salad isn’t just for summertime.

Sometimes I feel like it is (perhaps you do too), with all its crisp coolness. But then I remember: salads can be warm too. And a warm salad is like a friendly embrace from someone who wants the best for you.

Indeed, warm salads are perfect for this time of year. Flavorful bowls bursting with vegetables, these are filling but light, warm but refreshing. And they can be made in so many varieties.

Here are three warm salads perfect for perking your tastebuds up this winter.

Enjoy!

BALSAMIC ROASTED BEET QUINOA SALAD

Serves 4

INGREDIENTS

2 large beets, small diced (about 3 cups) 1 small sweet potato, small diced (about ½ cup) 3-5 carrots, small diced (about 1 cup) 2-3 small onions, small diced (about 1 cup) 2 Tbsp olive oil salt and pepper, to taste 2 Tbsp balsamic vinegar ½ cup dried quinoa, thoroughly rinsed

1 cup water INSTRUCTIONS

Preheat oven to 375 degrees Fahrenheit. Add the beets, sweet potato, carrots and onions. Drizzle with olive oil and sprinkle with salt and pepper. Stir well. Roast for 35-40 minutes, stirring a few times, until tender. Drizzle with balsamic vinegar and roast for an additional 10 minutes.

In a small saucepan, combine the quinoa and water and bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes, until all the water is absorbed. Remove from heat.

In a mixing bowl, stir together the roasted vegetables and quinoa. Taste, and season as desired with salt and pepper. Serve hot or cold, with an additional drizzle of balsamic vinegar, if desired.

CHICKEN SOUVLAKI SALAD

Serves 4

INGREDIENTS Marinated Chicken:

1 lb boneless skinless chicken 2 Tbsp freshly squeezed lemon juice 1½ Tbsp extra virgin olive oil 1 clove garlic, minced 1 tsp dried oregano ½ tsp kosher salt ½ tsp black pepper

Salad:

1 package romaine hearts, torn into bite-size pieces 1 cup halved grape tomatoes 1 cup diced cucumber ¼ cup pitted kalamata olives ½ cup crumbled feta cheese

Vinaigrette:

1 shallot, peeled and minced 1 lemon, zested and juiced 1 tsp dijon mustard 1 Tbsp honey ¼ cup extra virgin olive oil salt and pepper, to taste

INSTRUCTIONS

Place the chicken in a resealable bag. In a small bowl, whisk together the lemon juice, olive oil, garlic, oregano, kosher salt and black pepper until well combined. Pour over the chicken, seal the bag and marinate for at least 3 hours.

Preheat the oven to 375 degrees Fahrenheit with a grill pan in the oven. Once hot, add the chicken and cook, turning once, for 20-25 minutes, until cooked through. Remove from the oven carefully. Meanwhile, assemble the salad by layering the ingredients in four bowls. Cut the chicken into slices and divide evenly among the bowls. In a small bowl, whisk together the vinaigrette ingredients. Drizzle over the salads. Serve immediately.

LEMONY STEAK AND VEGGIE CHOPPED SALAD WITH RAMEN

Serves 2 (large portions) or 4 (smaller portions)

INGREDIENTS

1 cucumber, thinly sliced and quartered 1 green pepper, diced 1 cup grape or cherry tomatoes, halved 1 shallot, chopped 1 ear corn, cooked 1⁄3 lb steak, cooked and thinly sliced 1 lemon, juiced 1 Tbsp olive oil salt and pepper, to taste 1.8 oz package ramen noodles, prepared (noodles only)

INSTRUCTIONS

In a large bowl, add the cucumber, green peppers, tomatoes and shallot. Cut the kernels from the corn cob and add to the bowl (discard cob). Stir well to combine. Drizzle with lemon juice and olive oil. Season with salt and pepper. Toss to combine. Add the steak slices and cooked ramen noodles and toss again. Let sit for five minutes, then toss again. Serve immediately or chill until ready to enjoy.

SARAH WALKER CARON is the editor of Bangor Metro Magazine and the author of five cookbooks including the “Easy Frugal Cookbook,” released in July. Her book “Classic Diners of Maine” is available where books are sold. Signed copies are available at The Briar Patch in Bangor.