Penn Quarter Farmer’s Market Summer Salad

Yes, it was a Farmer’s Market day today!  As I’ve written before, the Penn Quarter Farmers Market, here in Washington DC, is amazing!  It’s held every Thursday and we’ve been purchasing various fruits, vegetables, meats and eggs from there every week, it’s something I look forward to!

For over a week I’ve been craving a vegetable salad.  Just fresh veggies- easy and simple!  The weather has also cooperated today, it wasn’t too hot, which made it even better.  After making dinner, we went up on the roof and had our delicious salad, with some wine.  There was a nice breeze, and it wasn’t hot and humid.  Couldn’t have asked for a better Thursday night dinner.  I think there will be many more of these as the summer continues.

Penn Quarter Farmer’s Market Summer Salad

2 large heirloom tomatoes, roughly chopped
9 small cucumbers, sliced
1/2 red onion, chopped
1 red bell pepper, chopped
1/2 cup pitted kalamata olives
3/4 cup crumbled feta cheese
1/4 cup olive oil
juice of 1 lemon
salt & pepper to taste

Toss all ingredients together, and serve.  Bread and wine taste delicious with this!

Summer: Asparagus, Tuna & Bean Salad

Summer is here, and so are all lighter meals, which is the reason for this salad.  That, and I had a huge craving for tuna!

Summer is one of those seasons that blows by us, it always seems far too brief.  I remind myself to enjoy it- the outdoors, the warm weather (or humidity), the hot sun, and the long days.  It’s that time of the year when we allow some of our obligations to slip away a little (or put off for another day or two).  Instead, we spend it with our friends and family, outdoors.  Sometimes it’s those BBQ’s on our porches, or happy hours outside on gorgeous Thursday afternoons; other times it’s reading by a tree, or enjoy the sand between our toes at the beach.  Yes, that’s what summer is all about.  So keep reminding yourself to sip some cocktails with your friends, linger over a couple more pages in that book, stargaze, daydream or enjoy a nap in the sun.

Summer also brings amazing vegetables (and fruits) that we definitely need to take advantage of- asparagus being one of them.  So go to your farmer’s market, grab a bunch of asparagus, and throw together this salad.  The tuna can be exchanged for chicken (or none of the above).  Cannellini beans can also be substituted for something else that works for you.  Then, take that salad outside with a glass of wine, relax, and enjoy!  Don’t let summer slip away!

Asparagus, Tuna & Bean Salad
Adapted from: Cooking Light (April 2011)

1 bunch of asparagus (about 30), washed & cut into thirds
3 tbsp capers
1/4 cup parsley, chopped
2 tbsp apple cider vinegar
juice of 1 lemon
2 tbsp olive oil
2 tbsp butter, melted
pinch of salt
pinch of pepper
2 tomatoes, diced
1 (15 oz) can cannellini beans, rinsed & drained
1 head of bibb lettuce (feel free to use others)
1 (5 oz) can tuna, drained

Heat water in a small pot.  Once the water is boiling, steam the asparagus, covered, for about 3 minutes.  Drain and rinse with cold water, drain.

In a small bowl combine: capers, parsley, vinegar, lemon juice, olive oil, butter, salt and pepper.  Stir well until all of the ingredients are combined.

In a large bowl combine the asparagus, tomatoes, white beans and the juice mixture.  Chop up the lettuce into smaller pieces.  Add the vegetable and juice mixture on top.  Lastly, add pieces of the tuna over the salad.

Roasted Mushrooms with Parsley

I know there are many of you out there that do not like mushrooms.  I think all of you will change your minds…once you eat this!

This appetizer can withstand the test of time, and will always be there in your back pocket when you have last minute visitors.  It’s not the trendiest appetizer (like cupcakes are for dessert), but it’s ridiculously easy to make!  It provides a great foundation for the other appetizers which you will leave out for your guests.  It’s the one appetizer than can be served warm or if it’s a little cooler it will still taste great.  It’s easy to prep ahead of time (wait to add the oil right before putting it into the over).  Good and simple is what sustains you when you have a million things to cook (or just 3!).

I tried out these mushrooms a couple of months ago- and they were a hit.  I made them again when we had friends over for dinner this past Saturday.  Both times they had disappeared!  And all of the thanks goes to Smitten Kitchen.

Roasted Mushrooms with Parsley
Adapted from: Smitten Kitchen

1 lbs crimini mushrooms (halved if they are big)
4 tbsp capers
5 garlic cloves, minced
2 tbsp olive oil
pinch of salt
pinch of pepper
5 tbsp butter, chopped into small pieces
juice of 1/2 lemon
1/2 cup parsley, chopped

Preheat over to 450°F.  Toss the mushrooms, capers, garlic, olive oil, salt and pepper in a bowl.  Pour into a oven-proof dish, or a baking sheet (that has edges).  Sprinkle butter on top.  Roast for about 15 minutes, until the mushrooms are tender.

Once you take them out, toss in the lemon juice and parsley.  Set it out with some toothpicks, so it’s easier to eat!

Asparagus & Broccoli Orzo Salad

Not having access to the Internet is a lot more difficult than I thought (well, at least when you’re not on vacation).  Last week was my first at my new job.  After rewriting my name, filling in all the special numbers, having my picture taken, and signing my name about 30 times- I am now allowed to have computer access!  Success!  I felt very out of touch with the world up until today.  Unless someone left a paper copy of an article, or was talking about a specific topic, I had no idea what was going on in the world (yes, that includes the Prince William-Kate wedding gossip).  So for all of those that have had busy days, this is a perfect salad- either to eat during your lunch hour, or enjoy when you get home and don’t have time to do much.

It’s asparagus season!  Last week I saw it for the first time at our Farmer’s Market, so it’s time to get cooking with it.  This is a great spring recipe- light, flavorful and fast.  Although I had made it for friends (when I made this dessert), we had plenty of leftovers for the two of us.  We don’t tend to buy alfalfa sprouts often, just because if you don’t use them fast enough they’ll get all soggy, but this was definitely a fantastic edition to this salad.

Asparagus & Broccoli Orzo Salad
Inspired from: 101 Cookbooks

1 cup orzo pasta, uncooked
1 lb asparagus; washed, trimmed, cut into 1-inch pieces
1 head of broccoli, cut into small florets
juice of 1 lemon
1/4 cup olive oil
3 tbsp salt
3 garlic cloves, minced
2 cups alfalfa sprouts
1 cucumber, quartered and cut into small pieces
1/2 cup cherry tomatoes, halved
1/4 cup feta, crumbled

Bring a large pot to a boil, add 1 tbsp of salt.  Once the water is boiling, add the orzo and cook per package instructions.

This next step can be done in 2 ways:

1) About 30 seconds before the orzo is finished cooking, stir in the asparagus and broccoli.  Cook for 30 seconds, then drain and run cold water over the 3 ingredients.

OR

2) Once the orzo is cooked, drain it and run cold water of the pasta.  Then boil another pot of water, add the asparagus and broccoli for about 1/2-1 minute.  Then drain and run cold water over the vegetables.

In a small bowl whisk together the dressing: lemon juice, olive oil and 2 tbsp of salt.

Add the orzo, asparagus and broccoli to a large bowl.  Then toss those ingredients with the dressing.  Finally, add the alfalfa sprouts, cucumber, cherry tomatoes, and feta.  Toss once more for all of the ingredients to mix well.

Barley Salad with Veggies

Rain was predicted for today, and thunder.  Instead, it’s hot outside here in DC!  Summer is just around the corner, yay!  We’ll enjoy it for today- outdoors!

Every month 2 of my friends and I meet up at each other’s places and make dinner.  We switch off between our homes and the themes for the dinners, and the person who hosts also does the cooking.  Others bring the wine/beer.  Every month I really look forward to my time with A* and C* just because we always end up having fabulous conversations, and have tons of fun.  =)  Last night I hosted, and we had an array of wonderful food (if I do say so myself), which I will write about later in future posts.  But for now, I’ll give you some hints: dinner rolls, a Nutella bar, orzo salad and vegetable soup with parsley crisps.

Although, wonderful company makes food taste even better!

Barley Salad with Veggies
Adapted from: Cooking Light

1 cup uncooked pearl barley
3 cups arugula, lightly chopped
1 red bell pepper, chopped
1 large roasted red bell pepper, chopped
1 15oz chickpeas, rinsed and drained
juice of 1 lemon
3 tbsp olive oil
3 tsp salt
1 tsp pepper
1 tsp crushed red pepper
1/2 cup pistachios

Cook barley according to package directions.

Once the barley is cooked, combine: barley, arugula, red bell pepper, roasted red bell pepper and chickpeas in a large bowl.  In a smaller bowl mix: lemon juice, oil, salt, pepper, crushed red pepper and stir.  Sprinkle the top of the salad with pistachios.