Mediterranean Fish in Parchment recipe

You see that beautiful piece of fish down there?  That is my idea of a perfect dinner — simple, healthy, light, delicious, seasonal, easy-to-make.  If my family didn’t thrive on an ever-changing dinner menu, I would love to eat this twice a week with a fresh salad and a glass of rosé.  Perfect.

mediterranean fish in parchment

Fish in parchment is easier than it looks and one of the most healthful ways to cook fish.  I have taught and posted two other fish in parchment recipes which you may have tried, one with cilantro and ginger and the second with summer herbs.  Both are delicious and perfect when you want something light in the summer.

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The basic idea when you’re cooking in parchment, is to use ingredients that all cook pretty quickly and at the same rate.  Make sure that parchment is tightly sealed and you’ll create a little steam oven in that packet.  I always make sure the fish is well-seasoned with salt and pepper and that I add a smidge of fat, either butter or olive oil for flavor, and then there are lots of possibilities.

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Once I see those first local tomatoes at the farmers market, I start going a little tomato-crazy.  I especially love cherry tomatoes because they are always so sweet.  In this recipe, you can’t beat the combination with the sautéed garlic, salty capers and olives and zingy white wine.  I would eat this with a simple rice pilaf or quinoa salad or a raw zucchini salad.  My family would probably love a little pasta with pesto to go with it.

med fish parchment collage 1

I have taught this recipe in my cooking classes many, many times and sometimes I added some raw baby spinach leaves under the fish.  The spinach wilts beautifully and tastes delicious with all the other ingredients.  Shaved zucchini slices would also be perfect, but you could also add vegetables to the packet like blanched (not raw) green beans or slivers of roasted peppers.

mediterranean fish in parchment

Of course, if there are ingredients in the recipe you don’t care for, feel free to omit.  After I finish going over a recipe in my class, I take a few minutes to talk about substitutions.  Questions about how to change the recipe are the most common questions that come up — how do I make this gluten-free? My husband won’t eat anything with onion.  I hate olives.  Etc, etc.  I give you permission to take out the olives if you want.

mediterranean fish in parchment

Summer is here, friends.  Let’s get cooking!

Mediterranean Fish in Parchment recipe

Pamela
5 from 3 votes
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Ingredients
  

  • 1 Tablespoon unrefined cold pressed, extra virgin olive oil
  • 3 cloves garlic thinly sliced
  • 1/8 teaspoon red pepper flakes
  • 1 cup grape tomatoes halved
  • 2 Tablespoons capers drained
  • a handful of mixed fresh herbs I like to use mostly parsley with a little basil and mint mixed in, if you have them or sprigs of fresh thyme
  • ½ teaspoon sea salt + extra for seasoning fish
  • a few grinds of freshly ground black pepper to taste + extra for seasoning fish
  • 4 filets of wild halibut or sole
  • 4 teaspoons unsalted butter or unrefined cold-pressed extra-virgin olive oil
  • 8 teaspoons dry white wine
  • 4 12- inch squares of unbleached parchment

Instructions
 

  • Preheat oven to 450 degrees. In a medium saucepan, heat 1 Tablespoon olive oil. Add sliced garlic, red pepper flakes and cook until the garlic is fragrant and almost golden brown, about 1 minute. Remove from heat and stir in tomatoes, capers and fresh herbs, salt and pepper.
  • Arrange each piece of fish in the center of the parchment paper and sprinkle with a pinch of sea salt and pepper.
  • Top each filet with a fourth of the tomato mixture, 1 teaspoon of butter or oil, and 2 teaspoons wine.
  • Bring 2 opposite sides of the parchment together and fold. Continue to fold all the way down until you reach the fish. Twist both ends of the parchment so that it looks like a hard candy wrapper. Repeat for each piece of fish. Place each packet on a baking sheet and bake for 8-10 minutes based on the thickness of the fish.
  • Transfer each packet to a plate and use caution when opening – the steam will be very hot!

Notes

Sometimes I like to add a handful of baby spinach leaves to the parchment before topping with the fish.
Tried this recipe?Let us know how it was!

 

Baked chicken with tomatoes, olives and capers recipe (variations for GF and vegan!)

 

baked chicken with tomatoes, olives and capers | pamela salzman

I just finished teaching this recipe in my March classes and it was a huge hit!  I don’t even like chicken and I seemed to always be looking for a bite at the end of class.  I had so many requests to post this recipe that I had to oblige, even though the images aren’t totally the best.  I think this would be perfectly appropriate to prepare for Passover, with one minor adjustment.  And it’s a great recipe to adapt as cherry tomatoes and beefsteak tomatoes become available.

pepper the chicken before dredging

The recipe is basically a braise, but the chicken is cooked uncovered for most of the time, which is why I call it Baked Chicken, versus Braised Chicken.  But the formula is still very much the same — browning the meat first to create flavor and color, sauteing onions, deglazing, putting meat back in and baking in the oven until cooked through.  Once you understand the steps, you can start making up your own recipe or adapting recipes like this one with other ingredients or flavors.

dredge the chicken lightly with flour

I personally like using bone-in, skin-on pieces of chicken since I think they taste better and stay a little moister, especially breast pieces.  Unfortunately, cooking with bone-in, skin-on pieces takes longer than boneless, skinless and may not be a great option for those of you needing a really fast recipe for after work.  Fortunately, this recipe can be adapted for cutlets and even a slow cooker, so look for those options in the instructions.

olives, capers, thyme, jars of tomatoes

This dish produces very tender, flavorful chicken, as well as the accompanying onions and sauce.  In the ingredient list it offers the option of draining the juice from the jar of tomatoes or keeping it.  Here’s my thought process on that one:  if you will be serving the chicken with noodles or pasta, polenta, mashed potatoes or something that would welcome a lot of sauce, then you should keep the juice.  Otherwise, drain the juice and just use the tomato pieces.  I also love this dish during cherry tomato season, when I will use 1 1/2 pounds of  halved sweet cherry tomatoes in place of the jarred, and basil leaves instead of the thyme.  Large vine-ripened tomatoes that have been blanched and chopped are also great.  Both of these options create a much lighter, fresher dish.  But every variation is very delicious.

deglaze with wine and tomatoes

Other adaptations I discussed in class:

  • subbing fennel for half the onion
  • omitting the olives and adding chopped mushrooms with the onions
  • adding a healthy pinch of crushed red pepper flakes with the garlic
  • in the summer, subbing sliced sweet bell pepper for some of the onion
  • searing cauliflower steaks and using those in place of the chicken for a vegetarian/vegan option

add the olives capers and thyme

 

nestle chicken in the tomato mixture

I always use breasts when I teach because most of my students prefer white meat, and therefore it’s just easier for me to buy all breasts.  You can certainly use any part of the chicken you want.  In fact, it’s more economical to buy a whole chicken and have the butcher cut it into pieces for you.  But I highly recommend not buying 1 breast per person.  It’s too much meat to eat in one sitting, unless you are an Olympian or a body builder!  I have never actually seen anyone at my house or at a dinner party eat an entire breast.  I have seen people cut them in half and push one piece off to the side and just each one half.  What I love to do is prepare the breasts, allowing for 1/2 per person, and removing the bones after the chicken is cooked and has rested a bit.  Then I slice the meat on an angle.  It’s much more manageable to eat it this way, as well as more elegant and attractive to serve.  See this post on the gloves I use to get down and dirty when I carve chicken!

Let me know if you have specific questions about timing or with what sides to serve this.  Hope your holiday planning is going well!

baked chicken with tomatoes, olives and capers | pamela salzman

 

 

 
 
 

 
 
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Baked Chicken with Tomatoes, Olives and Capers

Pamela
5 from 4 votes
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Servings 6

Ingredients
  

  • 3 ½ pounds bone-in skin-on chicken pieces, sprinkled with 2 teaspoons kosher salt when you get home from the market unless you are using kosher chicken which you should not salt (read this post on how and why to season your chicken in advance)
  • ¼ teaspoon freshly ground black pepper
  • Flour for dredging all-purpose, spelt, GF flour, etc. -- use matzoh cake meal for Passover
  • 2 Tablespoons unrefined cold-pressed, extra-virgin olive oil, divided
  • 1 ½ medium onions cut through the root into sixths or eighths (or sliced thinly, but I like wedges better in this recipe)
  • 3 cloves garlic thinly sliced
  • 1 teaspoon sea salt
  • 1 18- ounce jar diced tomatoes with the juice or drain juice for less sauce (I like Jovial in glass jars. Read this post why.)
  • ¼ cup dry white wine
  • ¼ cup chicken stock vegetable stock or more white wine
  • 6 fresh thyme sprigs or large basil leaves in the summer/fall
  • ½ cup pitted olives such as kalamata or Bella di Cerignola
  • 2 Tablespoons capers drained
  • chopped parsley for garnish if desired

Instructions
 

  • Preheat the oven to 400 degrees. Pat the chicken dry and season with black pepper. Dredge in flour, shaking off any excess.
  • In a 12-inch ovenproof skillet or Dutch oven, heat 1 Tablespoon of the olive oil over medium heat. Add the chicken pieces in one layer and brown on both sides. Transfer to a plate and reserve.
  • If the pan looks dry, add a little oil. If it looks like there’s more than 2 Tablespoons oil, drain a bit off. Add the onions, cook over medium heat, stirring occasionally, until softened and lightly browned. Add the garlic and sea salt and cook until fragrant, about 1 minute.
  • Add the tomatoes, white wine, stock and cook, scraping any brown bits on bottom of the pan.
  • Arrange the thyme, olives and capers over the onion mixture. Place the browned chicken pieces side by side on top. Bring the mixture to a simmer. Cover and place in the oven.
  • After 15 minutes, baste the chicken with the juices in the pot. Continue cooking, uncovered, for an additional 30-40 minutes (depending on thickness), basting every 10 minutes if you have time. Sprinkle with parsley and serve. (You can also cook covered on the stove over low heat for 30 minutes.)

Notes

For a boneless, skinless version, check out my recipe for Lemon –Thyme Chicken Cutlets and follow the same directions.
For a slow cooker version, use skinless chicken and  3 Tablespoons each of stock and wine instead of 4.  Follow same directions, but after deglazing, pour everything into the slow cooker and cook for 4-5 hours on HIGH or 6-8 on LOW.
Tried this recipe?Let us know how it was!

 

 

Turkey and pinto bean sloppy joes recipe (vegetarian version, too!)

turkey and pinto bean sloppy joes | pamela salzman

Last summer, my son came home after two weeks at sleep-away camp and couldn’t wait to tell me about an amazing food that I obviously had never heard of or eaten.  He assumed this because if I had ever enjoyed such culinary perfection, I would have surely been delighting my family with it over and over again.  “Mom, you’re not going to believe this thing I ate at camp!  I tried to remember everything about it so that you can make it at home!  It’s called…a sloppy joe!”  Should I have admitted I grew up in the 70’s and saw more than my share of Manwich commercials?  And that I have actually personally never eaten a sloppy joe in my life?  Because really the thought of sweet beef chili on a hamburger bun never spoke to me.

cooking the turkey

diced green pepper, onion and

But it spoke to Mr. Picky!  And when Mr. Picky likes something, I mobilize into action!  A classic sloppy joe is a sandwich (specifically on a hamburger bun) with a loose, seasoned ground beef and tomato filling.  It’s called “sloppy” because it’s kind of a mess to eat.  I came up with this version of a sloppy joe using ground turkey instead of beef and stretching the protein with some pinto beans, which I know is not traditional, but I couldn’t help myself.  And since Mr. Picky loves beans, I figured it was safe.  I also deviated a little from regular sloppy joes by cutting way down on the added sweeteners and by not using ketchup as my base.  I think I came up with a very tasty and nutritious dish whether you can call it a sloppy joe or not!  All I care about is that Mr. Picky goes crazy for it and always begs me to put it in a thermos the next day for his lunch.

after sautéing veggies, add everything

spice mixture and my favorite tomatoes

I do toast up some hamburger buns for my hubby and the kids, but I like to eat the sloppy joe mixture on top of some cooked grains, like brown rice or quinoa.  That’s how I can still make one meal but adapt it to appeal to everyone.  Usually I’ll serve a green salad or cole slaw on the side and I’m done.  You can adapt this recipe is by subbing 1 pound of crumbled tempeh for the ground turkey and you’ll have a great (even better I think) vegetarian option.  Feel free to sub sweet bell peppers for the green or add a grated carrot into the mixture or double the meat and omit the beans if you want.

turkey and pinto bean sloppy joe mixture

turkey and pinto bean sloppy joes | pamela salzman

It’s a really easy dinner, and it reheats beautifully if you want to make it in the morning or the day before.  It actually freezes well, too.  Something I did recently was to make the sloppy joe mixture after school, transfer it to my slow cooker and keep it on the warm setting until we all came home for “one of the best dinners ever in my life, Mommy.”  Winner!

turkey and pinto bean sloppy joes | pamela salzman

Turkey and Pinto Beans Sloppy Joes

Pamela
5 from 1 vote
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Servings 6

Ingredients
  

  • 1 pound ground turkey preferably dark meat
  • 1-2 Tablespoons cold-pressed unrefined extra-virgin olive oil
  • ¾ cup diced onion
  • ½ green bell pepper diced or sweet bell pepper
  • 3 cloves garlic finely chopped
  • 1 ½ cups cooked pinto beans or 1 15-ounce can drained and rinsed (click here to learn how to cook beans from scratch)
  • 1 18- ounce jar crushed tomatoes or tomato puree I like Jovial organic tomatoes in glass jars.
  • 2 Tablespoons tomato paste
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons pure maple syrup
  • 4 teaspoons Worcestershire sauce look for vegan or gluten-free versions if you need
  • 2 teaspoons chili powder
  • 1 teaspoon mustard powder
  • 1 teaspoon sea salt
  • freshly ground black pepper to taste
  • accompaniments: toasted hamburger buns or cooked grains such as brown rice millet or quinoa

Instructions
 

  • Heat a large skillet over medium-high heat. Add turkey and brown, breaking up the meat into small crumbles until just cooked through. Drain and reserve in a separate bowl.
  • In the same skillet, warm the olive oil over medium heat and sauté the onions, pepper and garlic until onion is tender and translucent.
  • Add turkey back to the skillet and add remaining ingredients. Stir to combine and simmer over medium-low heat for 15 minutes. Taste for seasoning and add more salt and pepper if needed.

Notes

You can also make a vegetarian version by subbing 1 pound of crumbled tempeh for the turkey and using a vegan worcestershire sauce. Just saute the tempeh where you would saute the meat in Step 1. Tempeh is not as moist as meat though, so you may need to add a few tablespoons of water or vegetable stock with the tomatoes. My family likes the sloppy joes on toasted hamburger buns with sliced dill pickles.
You can also make this more spicy with a little cayenne or hot sauce.
Tried this recipe?Let us know how it was!

Fresh tomato soup recipe

fresh tomato soup recipe | pamelasalzman.com

The moment we arrived in Lake Garda on Wednesday for the last leg of our trip, I looked at my husband and said, “Good luck getting me on that plane back home.”  The vistas are breathtaking, the air is clean, and the food is to die for.  Total heaven here.  Check out my Instagram and Facebook page for some pictures.

aromatics for tomato soup

One food combination that I will never tire of is tomatoes and basil.  And if you add some high quality mozzarella, I am even happier.  I do so many combinations of tomatoes and basil in the summer, whether it be in soups, salads, pasta, eggs, grains, on toast, and on and on.  Needless to say, I have been indulging like crazy in Italy, where I will argue you find the best tomatoes!

tomatoes

I made this soup at home before I left.  The recipe is from Angelini Osteria, one of my favorite Italian restaurants in LA, and was printed in the LA Times recently.  I didn’t waste any time making it!  Trust me when I tell you that you must use great, flavorful tomatoes here. Otherwise, the soup will probably taste like nothing.  I’ve tasted other Italian tomato soups in the past and they’ve all tasted like tomato sauce.  Not this one!  It’s so light and fresh with just a little essence of basil.  It is summer in a bowl!  Also, did you know that tomatoes are very rich in lycopene, a powerful antioxidant and anti-cancer compound.  But the lycopene becomes more available when the tomatoes are cooked.  Bonus!

cooked soup

I couldn’t help but drizzle some good olive oil on the soup and tear a smidge of burrata into it, too.  If you want to keep this dairy-free or vegan, just forget the burrata and add a piece of grilled bread rubbed with some garlic.  You really can’t go wrong.

puree and strain

Sadly, this vacation is coming to an end soon.  But I am excited to get back in the kitchen in a few days and cook again.  I’ve been so inspired by all the places we have visited.  I am also looking forward to seeing many of you next week in class.  Lots of stories to share and yummy food to make!

burrata

zuppa di pomodoro (fresh tomato soup) | pamela salzman

zuppa di pomodoro (fresh tomato soup) | pamela salzman

Fresh Tomato Soup

Pamela, adapted from adapted from Angelini Osteria via the Los Angeles Times
5 from 1 vote
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Servings 4 -5 (although the original recipe said serves 6-8)

Ingredients
  

  • 2 Tablespoons unrefined cold pressed, extra virgin olive oil, plus extra for drizzling
  • 1 small onion finely diced
  • ½ carrot finely diced
  • 2 large basil leaves
  • 1 sprig fresh thyme
  • 3 pounds fresh tomatoes coarsely chopped
  • ¾ teaspoon sea salt + additional to taste
  • ¼ teaspoon freshly ground black pepper
  • optional garnishes: burrata grated Parmesan cheese, croutons

Instructions
 

  • In a medium, heavy bottomed pot, heat 2 Tablespoons olive oil over medium heat. Add the onion, carrot, basil and thyme. Cook, stirring frequently until the vegetables are tender; 10-12 minutes.
  • Stir in the tomatoes, along with ¾ teaspoon salt and ¼ teaspoon pepper. Simmer for 20 minutes to break down the tomatoes and meld the flavors.
  • Remove from the heat and puree the soup in a blender or food processor, then strain through a strainer.  Taste for seasoning.  I added a bit more salt.
  • Serve the soup hot or warm, with desired garnishes and a drizzle of olive oil.
Tried this recipe?Let us know how it was!

Chicken souvlaki with tzatziki recipe

Chicken Souvlaki | Pamela Salzman

I thought since I am vacationing in the Mediterranean with my family for three weeks, I would post some new recipes that complemented my travels.  When I return (if I ever return!), I will definitely write up my itinerary and any do’s and don’t’s which I learned that might be helpful for your planning purposes.

chicken souvlaki collage

If you’ve hung around this blog long enough, you’ve read that Mediterranean food is my favorite.  It’s my comfort zone.  It’s exactly the way I like to eat – fresh, seasonal, organic food, mostly veggies, legumes and whole grains, olive oil, more fish than meat, a little sheep or goat cheese and yogurt,.  Mediterranean cuisine is also considered to be among the most healthful in the world.  More importantly, I think the food is just downright delicious, but simple.  Of course in order for simple food to taste amazing, each ingredient has to be the best.

Tzatziki

This is where sometimes we have trouble duplicating something we’ve eaten, even if we have the exact recipe.  For example, there’s no secret Greek salad recipe.  I have made and eaten a lot of them in my life, some forgettable and some outstanding.  It just comes down to the ingredients that were used.

Kebabs on the grill

Chicken Souvlaki is an easy, light dinner I can pull together quickly and one that I know everyone will eat.  It’s basically a grilled, marinated chicken and veggie kabob, which I love to serve with a very tasty cucumber-yogurt sauce called Tzatziki.   My family likes to eat it with grilled pita bread (which is literally store-bought pita that I put on the grill just to get a few char marks) or garlic rice.  You can also serve the kabob over a Greek salad which would make for a great light summer dinner.

Chicken Souvlaki | Pamela Salzman

Check out my recent Instagram and facebook pictures from Greece and Turkey.  We will be finishing off our trip next week in Venice and then Lake Garda, so expect some Italian recipes soon!

Chicken Souvlaki | Pamela Salzman 

 

Chicken Souvlaki with Tzatziki

Pamela
5 from 1 vote
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Ingredients
  

  • 1 ½ teaspoons finely grated lemon zest
  • 3 Tablespoons freshly squeezed lemon juice divided
  • 2 medium cloves of garlic finely grated, divided
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons dried thyme
  • 2 Tablespoons unrefined cold-pressed extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 ¼ pounds boneless-skinless chicken breast halves cut into 2-inch cubes
  • 2 Persian cucumbers chopped or coarsely grated (personal preference)
  • 1 cup full fat Greek yogurt Straus makes a great organic one
  • ½ Tablespoon white wine vinegar
  • 1 Tablespoon finely chopped fresh mint or dill optional
  • 8 small plum tomatoes halved (or large ones quartered)
  • ½ small red onion cut into 2-inch pieces
  • 6 whole-wheat pitas optional

Instructions
 

  • Whisk together lemon zest, 1 ½ Tablespoons lemon juice, 1 grated clove of garlic, oregano, thyme, 1 Tablespoon plus 1 teaspoon olive oil, and ½ teaspoon salt in a medium bowl. Add the chicken, and toss to coat. Marinate at room temperature for 45 minutes or refrigerated, covered, for up to 6 hours.
  • Meanwhile make the tzatziki sauce: Stir together the remaining lemon juice and garlic, the cucumber, yogurt, vinegar, herbs (if using) and ½ teaspoon salt. Refrigerate, covered, until ready to serve.
  • Heat the grill to medium-high. Thread the chicken, tomatoes, and onion onto 6 skewers. Brush with remaining 2 teaspoons olive oil, and season with pepper.
  • Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.
  • Serve skewers with charred pitas and tzatziki sauce.

Notes

*Not all skewers are the same size.  This recipe would probably make 8 9 ½-inch bamboo skewers.
Tried this recipe?Let us know how it was!

 

 

Roasted summer vegetable tian recipe

roasted summer vegetable tian | pamelasalzman.com

After Barcelona, we went to Aix-en-Provence, which is the center and heart of Provence, France.  I adore the South of France!  We had a guide for the day since I don’t know the area well and I had no time before we left to do proper research.  I absolutely love hearing about the history of European towns because it puts everything in context.  This wall was here for this reason.  These two towns were perched on opposite hills facing each other for that reason.  Plus the only way to keep my son interested is if you talk drama – wars, fighting, weapons, who won, who got killed, etc.

make a bed of sautéed onions and garlic

More than that, I love seeing how other people live.  Do they drive or walk?  What do they eat for lunch and when?  How much vacation do they get every year?  What’s the coffee shop for locals?  I am very, very nosy!   I was so excited to find and experience the local farmer’s market in Aix and see what is sold here and how it is different from my market in Manhattan Beach.  It thought I was so lucky to be here on market day, until our guide told me the market is open every day until 1:00.  People in Provence prefer to shop daily for their food so it’s really fresh.  Heaven.  It was such beautiful market, where they sold everything from tomatoes, herbs, melons and lettuce, to eggs and the freshest fish, to the most delicious olives ever and lavender sachets with lavender from the fields in Provence.  I could get used to that.

slice vegetables about the same thickness

 

While I was in Provence, I remembered the recipe for this Roasted Summer Vegetable Tian that I taught when I was in France 2 years ago and in my cooking classes in LA last summer.  It’s a very simple, easy, seasonal vegetable side dish and of course, it’s quite delicious.  Who wouldn’t love a casserole with gently cooked onions on the bottom and then a mélange of tomatoes, zucchini and potatoes on top, where the tomato juice kind of infuses everything and mixes with a bit of fresh thyme and some Parmesan cheese?  Yum!  I love it because it goes with anything, whether you are making a piece of grilled fish or some roasted chicken or you want a light vegetarian meal with either a frittata or a simple green salad.  Don’t forget a cold glass of rosé, too!

arrange in dish

It does take some time to cook, so it’s not a last-minute deal.  But you also don’t have to time it perfectly with your meal, since I think it actually tastes just as good warm and even room temp.  You know how I love a good do-ahead!

roasted summer vegetable tian | pamela salzman

 

The one thing I miss when I’m on vacation is cooking at home, especially when I see such beautiful ingredients around me.   For now, I’m picking up inspiration everywhere I go.  Next stop – Italy!

roasted summer vegetable tian | pamela salzman

Roasted Summer Vegetable Tian

Pamela
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 2 Tablespoons unrefined cold pressed extra-virgin olive oil + more for drizzling
  • 1 large onion halved and thinly sliced
  • Sea salt and freshly ground black pepper
  • 4 cloves garlic finely chopped
  • 2 medium Yukon Gold potatoes about ¾ pound, sliced ¼-inch thick
  • 2 small tomatoes about ¾ pound, sliced ¼-inch thick
  • 1 medium zucchini about ½ pound, sliced ¼-inch thick
  • 1 Tablespoon fresh thyme leaves
  • 2 Tablespoons freshly grated Pecorino or Parmesan cheese

Instructions
 

  • Preheat oven to 375 degrees. Warm oil in a skillet over medium heat and add onions and a pinch of salt and pepper. Sauté until tender and lightly golden, about 6 to 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.
  • Transfer onion and garlic on the bottom of an 11 x 9 gratin dish or a 10-inch round baking dish. Overlap potatoes, tomatoes and squash over the onion mixture. Season with salt (I use about ½ teaspoon) and pepper. Sprinkle with thyme and Pecorino/Parmesan and drizzle with olive oil.
  • Cover and bake for 30 minutes. Uncover and bake another 30 minutes until golden and potatoes are tender. You can serve this hot, warm or at room temperature.

Notes

Try to find potatoes, zucchini and tomatoes with approximately the same diameter so the casserole looks balanced.
You can also add shredded gruyere or buttered bread crumbs to the top for an extra special finish.
Tried this recipe?Let us know how it was!

 

Vegetarian Chopped Antipasto Salad Recipe

Vegetarian Chopped Antipasto Salad | Pamela Salzman

I learned via osmosis from watching my parents entertain that an antipasto platter is really all you need with drinks before dinner.  It’s certainly simple enough for the busy host to put together, and always popular with guests because all those salty foods taste wonderful with cocktails.  But there are antipasto platters and there are antipasto platters.  My parents always had the best stuff because every time my father went to Italy, he would wedge all sorts of cheeses and salamis in his suitcases to bring back home.  Actually, he still does it!  But beyond delicious cheeses and cured meats were always beautiful olives, marinated artichokes, homemade roasted peppers with garlic and herbs and some crusty bread to put it all on.  I don’t eat most of that anymore, but I still reminisce about the delicious flavors.

lettuces

soak onions or shallots in ice water to mellow the flavor

When I saw this amazing salad at Mozza, Nancy Silverton’s restaurant, it reminded me of my parents’ antipasto platters, but probably better for you since it’s disguised as a salad.  I have been a Nancy Silverton fan since her days at Campanile and The La Brea Bakery.  I think everything she creates is utterly delicious.  It’s called the “Nancy’s Chopped Salad” and it’s almost famous in LA.  Chock full of chickpeas, provolone cheese, salami and tomatoes, and a zesty oregano dressing, it’s similar to, but way better than, a lot of house salads I have had at Italian restaurants in the US, including the one they had at the old La Scala restaurant in Beverly Hills.  That said, I couldn’t help but tinker with this salad to make it vegetarian, and a little lighter.

roasted artichokes

I taught my version of this salad in my classes this year, but encouraged everyone to adjust the ingredients to suit their tastes.  I love, love, love bitter lettuces like radicchio, but when I am hoping to appeal to younger kids with this salad, I substitute red cabbage which is much milder, but just as crunchy and healthful.  Sometimes I’m feeling cheesy and with a vegetable peeler I’ll shave lots of Pecorino or Parmesan into the salad (see top image), but if I’m not in the mood, I’ll just take my microplane and dust a bit on top (see image below.)  My favorite part is the roasted artichoke hearts, which is my sub for the salami.  Obviously they don’t taste the same.  I haven’t completely gone off the deep end.  But there is something really hearty and substantial about the artichokes, especially if they get a nice crispy edge to them.

veggies for the salad

During the summer, it’s not unusual for me to make a hearty salad for dinner.  I always have Mr. Picky take out what he wants before I dress it because he’s not open to vinaigrettes yet.  He will eat plain chickpeas, cherry tomatoes, romaine lettuce and the occasional pickled pepper.  And Mr. Picky’s dad, my husband, has really come around to the Meatless Monday schedule.  He used to look at me with raised eyebrows when I made a dinner without animal protein, but lately he’s been much more open to a very veggie dinner or weekend lunch.  They all come around, don’t they!

Vegetarian Chopped Antipasto Salad | Pamela Salzman

Vegetarian Chopped Antipasto Salad Recipe

Pamela, adapted from the "Mozza Cookbook"
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Servings 6

Ingredients
  

  • 10 ounces of frozen artichoke hearts defrosted, quartered and patted dry
  • 1 Tablespoon unrefined cold-pressed, extra-virgin olive oil
  • Half of a small red onion or 2 large shallots thinly sliced
  • 1 head romaine lettuce sliced thinly, about 8 cups
  • 1 head radicchio or half of a small head of red cabbage sliced thinly, about 4 cups
  • 1 pint cherry tomatoes quartered or halved
  • 1 ½ cups cooked chickpeas or 1 15-ounce can drained and rinsed
  • 4 ounce block of Pecorino Romano or Parmigiano Reggiano shaved with a vegetable peeler and crumbled or grated with a microplane (feel free to use less)
  • 5 pepperoncini stems cut off and discarded, thinly sliced (about ¼ cup)
  • Dressing:
  • 2 Tablespoons apple cider vinegar preferably unpasteurized
  • 1 teaspoon fresh lemon juice or white wine vinegar
  • 1 garlic clove smashed
  • 2 teaspoons dried oregano
  • ¾ teaspoon fine sea salt
  • freshly ground black pepper to taste
  • ½ cup unrefined cold-pressed, extra-virgin olive oil

Instructions
 

  • Preheat oven to 400 degrees. Line a baking sheet with unbleached parchment paper. Place the artichoke pieces on the prepared baking sheet and toss with the tablespoon of oil. Sprinkle with salt and pepper. Roast for 20 minutes or until lightly golden brown around the edges.
  • Optional: in a small bowl, soak the onion slices in ice water for 15-20 minutes. Drain and pat dry with paper towels. This will cut the harsh flavor of the raw onion. If you don’t mind raw onion, don’t bother soaking.
  • Place the lettuces in a large serving bowl. Add the roasted artichokes, cherry tomatoes, chickpeas, cheese, pepperoncini, and onion.
  • Prepare the dressing: in a medium bowl or in a screw-top jar, whisk together all the dressing ingredients.
  • Drizzle enough dressing on salad to lightly coat. Toss and taste for seasoning. Serve immediately.

Notes

Do not for a minute think you need to follow this recipe exactly.  Just don't add so many extra ingredients that you don't have enough dressing.  Cannelini beans are a great sub for chickpeas, you can add sundried tomatoes in the winter instead of fresh, add chunks of fresh mozzarella or pieces of fontina or Havarti cheese instead of Parmesan.  The original recipe calls for provolone.  Radicchio looks so pretty, but arugula would taste great, too.
Tried this recipe?Let us know how it was!

 

 

Charred Corn Salad with Tomatoes and Avocado Recipe

Charred Corn Salad with Tomato and Avocado

I am at the end of my summer visit with my family on Long Island and I am starting to pout.  “I don’t wanna go home!”  Believe me, home, which is Manhattan Beach, California, is not so shabby.  But it’s not getting out of bed at 7:30 am (instead of 5:30.)  It’s not wine at lunch AND dinner.  It’s not lingering at the table outside without a sweater for hours.  It’s not falling asleep to crickets at night.

 

 

 

Invert a small bowl inside your serving bowl to cut corn

cut corn right into the bowl

I love summer and I love it more on the East Coast.  It’s the way I think we should all be living regularly – present, in the moment, grateful for what we have.  I associate summer produce with this emotion, too.  Strange, but true.  When I think of tomatoes and corn, I always think summer.  And therefore I think of freedom and happiness and relaxation and good times.  That’s what comes to mind when I see real, seasonal, local tomatoes and corn.  They make me HAPPY!  When summer rolls around, I am jumping for joy every week when I come back from the farmers market.  “Guess whaaaaat, kids?!  Corn is baaaack!”  They are a little over it.

cube the avocado right in the shell

What I know for sure is that this corn salad is a winner.  It’s simple and nutritious and darn delicious and it screams “Hey there, summer!”  You can do most of it ahead of time which is the way I like to operate.  I personally love corn with a little char on it.  It’s a bit smoky and goes really well with the touch of smoked paprika or ground chipotle in the recipe.  But, if you are lucky enough to get just picked (as in, a few minutes ago) corn, go ahead and cut it raw.  Such a treat!  I know corn is controversial because most of it is genetically modified, but if you can find certified non-GMO or organic, I say go for it!  Add a little protein, like a veggie burger or some grilled shrimp and you have the perfect summer meal.  Hope you have a safe and fun July 4th!

charred corn salad with tomatoes and avocado

Charred Corn Salad with Tomatoes and Avocado

Pamela
5 from 1 vote
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Servings 4 -6

Ingredients
  

  • 4 ears of corn husked
  • 2 green onions sliced (thinly sliced red onion can be substituted)
  • 1 large tomato chopped
  • 1 avocado cubed
  • 2 ½ Tablespoons freshly squeezed lime juice
  • 2 Tablespoons unrefined cold pressed, extra virgin olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon ground chipotle chili powder or a few dashes of your favorite hot sauce
  • Freshly ground black pepper to taste

Instructions
 

  • Heat your grill to medium-high. Grill the corn directly on the grill, turning frequently, until the corn has nice char marks on all sides, about 10 minutes. Remove from grill. When cool enough to handle, cut kernels from cobs and transfer to a large serving bowl.
  • Add remaining ingredients to corn. Season to taste with more salt and pepper, if necessary and more lime juice, if desired.

Notes

The corn can be made 3 hours ahead of time and kept at room temperature.
The salad can be assembled 1 hour ahead of time and kept at room temperature.
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