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Cool Summer Salads
Cool THINGS TO DO
Summer Salads
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Take advantage of the bounty of fresh local vegetables at farmers markets and roadside farm stands. Make these salads a day ahead and keep them refrigerated, then fire up the grill for those steaks, burgers, chops, or kabobs!
by Elizabeth Morse Read
Pesto Pasta e Fagioli Salad
½ box (6 oz.) bowtie (farfalle) pasta, cooked al dente 15 oz. can cannellini (white kidney beans), drained and rinsed 2 scallions, trimmed and thinly-sliced, including greens 1 sm. can sliced black olives, drained and rinsed (optional) 2 Tbsp. prepared pesto sauce ¼ tsp. garlic powder (not garlic salt) ¼ tsp. ground black pepper
Olive oil Freshly grated parmesan or crumbled feta to garnish (optional) In a large bowl, mix all ingredients while drizzling with enough olive oil to blend everything thoroughly. Refrigerate until ready to serve.
Greek Pasta Salad
This salad is a meal unto itself, but there are some protein options you can add. Chicken: Poach a skinless, boneless chicken breast in 1 cup water, ½ cup lemon juice until no longer pink inside. Let cool completely, then shred. Shrimp: Defrost a 1 lb. bag of large frozen shrimp; remove tails, cut in half, pat dry, then add to salad. Ham: Trim and dice cooked/canned ham into 1+ cup of bite-sized pieces. Salmon: Drain a can of salmon into a colander; carefully remove any bits of skin and small bones. Shred with a fork and add to salad.
Optional added meat/seafood 1 box orzo (ditalini, farfalle or penne rigate) cooked, rinsed and cooled 1 sm. can sliced black olives 2 sm. containers plain Greek yogurt 1 Tbsp. chopped fresh dill weed ½ tsp. oregano ½ tsp. garlic powder (not garlic salt) ½ cup crumbled feta cheese ½-1 cup grape tomatoes, sliced lengthwise ½-1 cup peeled, chopped English cucumber 2 scallions, trimmed and thin-sliced, including greens
A handful or two of baby spinach, rinsed and roughly chopped Prepare orzo (and optional meat/seafood) ahead of time – drizzle and stir cooked orzo with a little olive oil to prevent clumping. In a large mixing bowl, blend yogurt, herbs, olives, and scallions, then add in feta cheese (and prepared meat/seafood), then the cooked orzo. Cover and refrigerate overnight. Add spinach, tomatoes, and cucumber just before serving.
population has ballooned from the original 20 to over 3000. While her husband has kept his IT job, McGovern’s Family Restaurant 310 Shove Street, Fall River Ester has been able to commit herself to the farm full-time. She prides herself on 508-679-5010 providing her animals with joyful, stressmcgovernsonthewater.com free lives. “People should know where This well-known restaurant and ban quet facility overlooking Laurel Lake their food comes from – you can really taste the difference,” said Bishop. usually packs them in for a large buffet on Thanksgiving Day. The menu typically includes traditional turkey dinner with Green acres Bishop’s commitment to “beyond orPaul’s stuffing, butternut squash, prime ganic” farming extends beyond cuddles rib, ham, and much more. The restaurant and words of affirmation to her livestock. has been offering dine-in and takeout, She ensures all the animals are provided including its locally famous corned beef with healthy, organic meals, and that their and cabbage, for 50 years. Here’s a pro- waste is repurposed as manure. tip: if you can’t wait until Thanksgiving for “You can see how green the grass is a roast turkey dinner, you don’t have to – where the turkeys have been,” Bishop it’s on the regular menu. says. “That’s because they fertilize the soil with their manure. Manure is the Merrills on the Waterfront basis of organic fertilizers. There are no chemicals added, or needed, when the 36 Homers Wharf, New Bedford animals do their job.”508-997-7010 merrillswaterfront.com Speaking of animals doing their jobs, Bishop has conscripted her goats and
This favorite restaurant and function pigs into clearing away swaths of underfacility sits on the waterfront overlooking brush on the property – the “gnarly vines” the busy fishing port. But if fish isn’t your that give the farm its name. thing on traditional turkey day, be sure Gnarly Vines coordinates with neighto keep watch for their holiday offerings. boring farms to provide its customers Last year, Merrill’s served up turkey and prime rib, all the sides like apple sage stuffing, and sweet corn and polenta ravi oli, plus pies galore. with a variety of sustainable and organic products. Angus beef, for instance, will sell out almost as soon as it comes into stock. But the farm is not bound by terrestrial The Pasta House limitations: the Bishops have partnered 100 Alden Road, Fairhaven with Captain’s Finest and Sakonnet 508-993-9913 Lobster to bring fresh seafood to market. thepastahouse.net Bishop is particularly proud of a new ini-
If their Pumpkin Patch Old-Fashioned tiative at the farm: food security commu(now on the bar menu) doesn’t get you nity supported agriculture (CSA) plans. inside, nothing will. Luckily, you can find CSAs, popular among farms nationa recipe in the sidebar for this drink and wide, allow customers to pre-purchase serve it with your Thanksgiving dinner “shares” of the farm’s produce, which are takeout
The Pasta House served up a spread CONTINUED ON NEXT PAGE last year that included turkey dinner, ham dinner, fillet mignon, braised short rib, and more. Currently, pickup and delivery is available from the regular menu, including their apple cider sangria to go. We’ll just have to wait and see what they dream up for Thanksgiving. The Wharf Tavern 215 Water Street, Warren 401-289-2524 thewharftavernri.com
While stuffed quahogs nibbled by the water may not be a Thanksgiving tradition, the Wharf Tavern, established in 1955 on the historic wharf that dates to the 1700s, isn’t all about summer. Last year they served up a feast of turkey, roast prime rib, sausage stuffing, and more. The restaurant currently offers dine-in and takeout, including some oven-ready dishes like seafood casserole and stuffed lobster. White’s of Westport 66 State Road, Westport 508-675-7185 shop.lafrancehospitality.com White’s has been offering family-style takeout and curbside meals pickup for months, so when Turkey Day comes around, it’s a good bet they’ll have a handle (or rather a drumstick) on that too. Currently, the restaurant is offering meal packages and platters like its “Taste of New England” that comes with chowder, quahogs and clam cakes or its Italian package of salad, lasagna, meatballs and breadsticks. Both meals serve six. Also Fiesta Salad available are dinner-for-two meal packs 1 cup corn (canned, frozen or cooked like fish and chips, lobster rolls, bourbon and cut from cob), rinsed beef tips, and even kid-sized pasta and 1 cup black, baby lima or small kidney beans, rinsed ½ cup sliced cherry tomatoes (or diced meatballs for two. With more than 60 years in the hospitality industry, White’s is accustomed to cooking for a crowd. red bell pepper) 1 sm. zucchini, trimmed and diced ¼ red onion, finely diced Pumpkin ½ cup basil or cilantro leaves, thinly sliced Old-Fashioned 3 Tbsp. olive oil First you’ll need to concoct cinnamon
Juice of 2 limes syrup. Mix ½ cup sugar, ½ cup water,
Salt and black pepper to taste and a three-inch cinnamon stick in a
Whisk olive oil and lime juice in a small small pan. Bring it just to a boil, turn off bowl. Toss all other ingredients in a large the heat and let it cool. Remove the bowl, pour on dressing, and continue cinnamon stick and discard or use it to tossing until everything is evenly coated. garnish the cocktail if you like. The syrRefrigerate until ready to serve. up will last for three weeks in the fridge. To make the cocktail, fill a shak“Cool as a Cucumber” Salad er halfway with ice. Combine ¼ cup
Tzatziki, the classic Greek cucumber pumpkin puree with three ounces salad, is great as a dip, a sandwich bourbon, two ounces maple syrup, ¼ spread, or as a topping on a salad. It’s also ounce cinnamon syrup, one ounce orincredibly easy to make! ange liqueur, and two 1 cup fat-free plain Greek-style yogurt dashes orange bit6”-8” piece of unpeeled English ters. Shake well. (burpless) cucumber Fill two old fash1 scallion, trimmed and finely sliced, ioned glasses with including greens ice, pour in the ¼ tsp. garlic powder (not garlic salt) strained cocktail ¼ tsp. freshly-ground black pepper and garnish with a 2 Tbsp. chopped dill weed (or flat twist of orange peel parsley) and a cherry.
Summer Salad Tips
Skip the boring elbow macaroni when you make a pasta salad – try using the small “soup” pastas like orzo or ditalini, or interestingly-shaped mediumsize pastas like farfalle (bowties), penne rigate, or gemelli. Whichever pasta you choose, cook in salted water according to directions until al dente, then drain, rinse in cold water, toss with a bit of olive oil to prevent sticking, and let cool completely before mixing with other ingredients. Avoid the misery of food poisoning by not serving (or ordering in a restaurant or eating at a pot-luck picnic) summer foods that include raw eggs, mayonnaise, raw seafood or shellfish, uncooked processed meats (hot dogs, deli meats), undercooked grilled meats (especially poultry, pork, or sausages), or unpasteurized dairy products. A light touch of an acid/vinegar-based dressing will not only add a tangyness to the salad mix, but the acidity will help kill stray bacteria and aid in your digestion. A bit of added oil, whether olive or sesame, will help lubricate the ingredients, making them easier to toss, and give them that umami taste-sensation of “I feel full.”
You can add some extra crunch to your pasta salads by adding finely chopped celery, cucumber, diced red onion or scallions, or diced red or green bell pepper. Line a colander with a clean dish towel. Grate the cucumber and spread along the towel; sprinkle with salt (to draw out water) and let sit for 15-20 minutes. Fold towel over grated cucumber, move it to the cutting board, and pat firmly to soak up as much water as possible. Shake out cucumber into a mixing bowl, add remaining ingredients, and mix thoroughly. Cover and refrigerate. If any liquid rises to the top, just pour it off before serving.
Quick Potato Salad
1 lb. baby red or white potatoes 2 scallions, trimmed, finely sliced, including greens 2-3 Tbsp. finely chopped fresh green herb (flat parsley, dill weed, or basil) ¾ cup balsamic vinaigrette dressing Boil potatoes until semi-soft, about 10 minutes; drain and let cool. Cut into halves or quarters to make bite-sized pieces. Toss with scallions and herbs while drizzling with vinaigrette until fully coated. Cover and refrigerate until ready to serve.
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