Simplicity - Grilled, Marinated Calamari Salad

Every season there is at least one dish I make for the first time then repeat over and over again. What can I say? I'm a creature of habit. Once I find something I like, I see no problem with enjoying it multiple times, often in quick succession. My high school and college friends can attest; I ate the same lunch almost every day for a year at a time. This doesn't mean I don't like variety, and that's what's so beautiful about all the fresh Summer Salads you see here today.

Lemon Marinated then Grilled Calamari, Greenleaf and Florida Lettuce, Thin Sliced Radishes, Nectarines, Cucumbers, Grilled Corn,  Vidalia Onion with a Lemon Vinaigrette. Photo: NK 

Marinated & Grilled Flank Steak Over Peaches, Radishes, Greenleaf And Florida Lettuce, Shaved Zucchini,
Fresh Sliced and Fried Shallots and a Parsley Garnish Photo: NK

While the Grilled Calamari Salad Recipe we will share below was the clear winner, we enjoyed several other protein variations (with Shrimp and even Marinated Flank Steak) throughout the course of this summer season. Turns out that almost any well cooked (ideally a little charred) grilled item tastes amazing over fresh, seasonal and, best of all ,colorful summer produce. 

So I know you're with me in declaring 2016 "The Summer of Salad." 

You see, I love vegetables. I love them as much or more than meat and fish, but that doesn't mean I want to have to choose. Creating easy yet elegant lunches and dinners using salad as a base is a great way to lighten up summer fare and highlight the best produce the season has to offer. Plus, if you're into the low carb thing, (no pasta?) this sure does the trick!

Below you'll find plenty of ingredient inspiration for a few of our favorite summer lunch salads plus the recipe for the Simply Grilled, Marinated Calamari that starred in so many fantastic meals. 

Note: All of the salads you see bleow are lightly dressed with a simple Lemon (or Orange) Vinaigrette (below). For the Orange variation just sub out all Lemon ingredients with Orange Juice and Zest in Equal Measure and add a drop or two of Vinegar to taste. 

Simple Lemon Vinaigrette
Recipe By Epicurious

Grilled Calamari (Marinated in Orange & OIive Oil), Oranges, Redleaf and
Greenleaf Lettuce,  Purple Cherokee Heirloom Tomatoes, 
Radicchio, Black Olives, Radishes, Photo: NK 

Prepping the Marinated Flank Steak Salad - Sliced Peaches, Thin Sliced Radishes,
Raw Zucchini Shaved on a Vegetable Peeler
Photo: NK 

Simply Marinated & Grilled Calamari

Serves 2-3 atop a salad of your choice 

Ingredients: 

1 Pound Cleaned Squid (Calamari), tubes and tentacles

1 Tablespoon Lemon Juice

Zest of 1 Lemon 

2 Tablespoons Olive Oil 

Salt & Pepper to Taste 

Method: 

Preheat a grill or grill pan until very hot. If using an outdoor grill place a grill pan on it to preheat (Squid will fall through the grates otherwise) 

Place Squid in a Ziploc Bag or airtight container. Add marinade ingredients and let sit in the fridge 30 minutes to a half hour.

Place Squid on a hot grill pan and cook until golden in parts, a few minutes per side. Squid will be opaque, firm but not rubbery. Serve over Vinaigrette Dressed salad, plus a little Salt to taste, and enjoy! 

Ancient Grains - Discovering Farro

Though Quinoa has dominated the national food conversation for quite some time, there's an upstart grain that's gaining steady popularity, and though it may seem newly on the scene, Farro is as old as they come. Ancient, in fact. Much of my education on Farro comes from this wonderful article I found on NPR. It was here that I learned that there are really three varieties of Farro, and that their differences are determined by whether or not the bran has been removed. We'll be using the Emmer Variety, which is the most common and best if you're looking for a shorter cook time. Aren't we always? 

Farro Salad With Arugula & Purple Carrots, Photo: NK

Emmer is also known by its Latin name, triticum dicoccum.  

Farro has an especially rich history - it is the grain from which many others sprung, and it served as the primary food of the Roman Legion. You might imagine it to be a pretty special grain if it could nourish an army. Indeed, the health benefits of Farro are many. Preparation-wise, it's just as versatile as rice, and it cooks -and looks- a lot like barley. Your can serve it on its own, add it to soups or toss into salads, as we are about to do today. Especially adept cooks might like to transform it into risotto. 

Purple Carrots, Photo: NK

Our hearty Farro Salad will get a little extra flair from the addition of Purple Carrots, a colorful variety of the more common veggie that I've recently discovered. Like Farro, Purple Carrots go back in time quite a ways themselves. In fact, all carrots were originally purple before being bred to be the orange roots that we recognize today. Why would they ever want to change these beauties? Gorgeous though they may be, this carrot variety is incredibly healthful as well.Their deep purple color is thanks to anthocyanins, the antioxidant compounds responsible for the deep hue of Blueberries and their super nutritious status. 

Peppery Arugula, another nutrient powerhouse, anchors our salad while a bright Orange Vinaigrette offers a subtle punch. Salty Pecorino Romano lends the round note to complete this satisfying melange of flavors. An ideal potluck, picnic dish, or make-ahead lunch, this Farro Salad tastes even better left over once seasonings truly marry. Farro is a sturdy grain, too. Make it ahead and it will keep its texture and pleasant chewiness until you're down to the last bite. Enjoy! 

Farro & Arugula Salad With Purple Carrots 
Serves 4 

Ingredients:
2 Cups of Water
3/4 Cup Farro, the triticum dicoccum variety, optionally soaked a few hours and then rinsed 
1/4 teaspoon Kosher Salt
2 large Purple or traditional Orange Carrots, peeled and diced 
1 small bunch of Arugula cut into thin ribbons and roughly chopped
1-2 ounces Pecorino Romano Cheese cut into thin shards and crumbled 
For the dressing:
1.5 teaspoons Olive Oil
2 teaspoons Red Wine Vinegar
1 Tablespoon Orange Juice
Salt and Pepper to taste 

Method: 
1. Combine the Farro and Water in a medium saucepan and add the Kosher Salt. Bring to a boil over a high flame. Reduce heat to a medium flame and simmer, covered, for about thirty minutes. Set Farro aside and allow to cool a bit.

2. Combine the dressing ingredients in a small bowl. 

3. Toss the Farro with the Arugula, diced Carrots, and Pecorino Cheese. Slowly pour the dressing over, tossing gently until well incorporated. Ideally, allow this to sit at least a half hour. If you need to serve it right away that's ok too. Taste for Salt and add a few turns of freshly ground Pepper. Serve and enjoy!

MISSION: FIGS - In Season & Ready To Eat

Mission Figs (come into season in June), Photo: NK

So much of my weekly menu-making is dictated by what looks fresh and in season at the market. When I am not ordering the heck out of the great produce often available at Freshdirect.com, I am perusing the aisles at specialty stores and, when I can, farm stands. Nothing brings me inspiration faster than grabbing a good lookin' ingredient and building a menu around it. 

Entire food movements swing on this very basic principle, and you don't need to be a serious home cook to benefit from using it yourself. 

Next time you have the urge to create something in the kitchen, try starting with whatever item calls to you, and build and research what you'll do with it from there. With the internet at all of our fingertips, there's never been an easier time to get creative. Today's ingredient muse is in-season Figs, just now appearing on the scene at stores everywhere. The world of figs is a wide one, but we'll be using the well known Mission Fig variety. 

Beautifully ripe, Photo: NK 

With these beauties ready for prime time, I decided I'd turn them into a very simple yet flavorful salad using just a few ingredients. Peppery Arugula would be a great foil for the sweetness of the Figs. A mellow mix of Balsamic Vinegar,Olive Oil, and a bit of Dijon Mustard serves both as a marinade for the Figs and a light dressing to tie the greens together. Shaved Parmgiana curls provide the salty counterpoint. Let your figs sit for thirty minutes in the marinade, and from there, this 4-ingredient salad makes itself. Dress it just before serving and enjoy (and never forget to let the season inspire you!). 

Marinated Fig & Arugula Salad, Photo: NK 

Marinated Fig & Arugula Salad
Loosely adapted from Southern Living
Serves 4 

Ingredients:
1/4 Cup Extra Virgin Olive Oil 
3 Tablespoons Balsamic Vinegar
2 teaspoons Agave or Honey
1 teaspoon Grainy Dijon Mustard
A few pinches of Salt
A few pinches of Black Pepper
8 Ripe Figs, sliced in half (we opted for Mission Figs)  

1/8 Lb Parmigiana Cheese, shaved into curls 
5 Ounces Wild Arugula (Rocket), hand torn
1/4 Small Red Onion, very thinly sliced

Method:
1. Combine the first 6 ingredients in a medium bowl and mix well. Add the Figs, gently stir, and allow the Figs to sit in the Marinade 30 Minutes. 

2. In another bowl, combine the Arugula with the sliced Red Onion. When Marinating has finished, spoon out a 2 to 3 Tablespoons of the Marinade onto the Arugula. Toss slowly and add additional dressing as needed, taking care not to overdress salad and make it soggy.

3. To serve, plate the arugula down the middle of each bowl. Place 4 of the marinated figs on each portion or to the side of it. Finish with shavings of Parmigiana cheese and some extra Black Pepper. Serve immediately. 

A Salad to Swoon For - French Cucumber Salad + Crème Fraîche

Today, I give you French Cucumber Salad...

French Cucumber Salad with Dill and Creme Fraiche, Photo: NK

better known as one of my absolute favorite fancy (but easy to make) salads. Whether you serve it as a luxe barbecue side, for a lovely ladies lunch, bridal or baby shower, this dish is as delicate as it is delectable. I've quiet literally observed guests tilting the serving bowl in mid air in an effort to scrape clean every last bit. Nothing makes me happier, by the way. 

I've been making French Cucumber Salad for quite a while now. Years ago, I enjoyed a version of it at a cute little Brooklyn Wine Bar called The Castello Plan. Thanks to crisp, chilled cucumbers, I found it refreshing and light (yet slightly creamy because of the creme fraiche). Bright notes of vinegar and an ever so slight sweetness from a pinch of sugar were brought together with dill, which imparted an herbaceous freshness. Once I got home, I scoured the internet until I found a recipe that appeared the most similar to the dish I'd just experienced. My search brought me to a wonderful food blog that I've been referring to ever since - It's called JintanManis.

Here's how it should look before you creme fraiche-it-up: 

Photo: NK

This salad is also a favorite of mine when I'm looking for something to bring to a party that is both simple, impressive, and make-ahead. I'll include instructions on how to make this portable. Here it is at a recent barbecue: 

If you're in the market for a Labor Day side dish, I'd certainly recommend French Cucumber Salad. It's really hard not to love. Here goes...

French Cucumber Salad with Dill and Creme Fraiche

Lightly adapted from JintanManis blog

Serves 6

Ingredients:

4 large cucumbers
12 ice cubes
Salt
1 large shallot  
1 tablespoon white vinegar (wine or distilled)
1 teaspoon sugar
1/4 teaspoon black pepper
3 tablespoons freshly minced dill  + dill sprigs for garnish 

1/2 cup (4 ounces) crème fraiche

Method:  
1. Peel all the cucumbers leaving some thin strips of green skin. Cut them in half lengthwise and cut off and discard each of the ends. To de-seed cucumbers, drag a teaspoon down the length of the cucumber half (cut side up) until seeds are scraped out. Don’t be afraid to apply some pressure. Discard seeds. What you will be left with should look like a canoe shape. Slice the cucumbers very thinly until you have pile of little half-moons.  If you have a mandoline it will make things quicker!

2. Next, mix the sliced cucumbers with the ice cubes and add enough water to reach past the surface of the cucumbers.  Add 3/4 of a teaspoon of salt to the water. Mix together gently and allow the mixture to sit for 5 minutes. Drain very well.
 
3. Slice the shallot very thinly and add to the cucumber. Mix in the vinegar, sugar, pepper, dill, and another 1/2 teaspoon salt. Combine well. Allow the mixture to sit at least 30 minutes, stirring occasionally.

Stop here if you are making this in advance or bringing to a party.

4. A few minutes before serving, drain away all the juices. Stir in the crème fraiche or sour cream and toss very gently. You can add extra if you prefer it more creamy. Taste for seasonings and adjust if needed. To serve, spoon the salad into a shallow, pretty bowl and garnish with minced dill and dill sprigs.

Enjoy!

Veggies: Haute to Homestyle - Mushroom "Bacon" BLTs & Zucchini Crudo with French Feta

Sure, it happens to be Meatless Monday, but today's post is just an everyday celebration of vegetables and all the wonders they possess.  

Zucchini Crudo Marinated in Lemon, Chili, & Mint Topped with French Feta, Photo: NK 

 
"Vegetarian" the cuisine, not just the lifestyle, has really caught on, and that, as they say, is a good thing. From enterprising chefs to the everyday cook, so many are on board with the idea that vegetables, when treated right, can hold all the delicious appeal and decadence of an omnivore plate.

My Sister-in-law's delicious Tomato, Basil and Feta Salad, Photo: NK

Summer's an ideal time to incorporate more vegetables into your diet.

Tomatoes (technically a fruit, but we'll look the other way) are especially delightful right now and will play a supporting role in a meatless

Portobello Mushroom "BLT" with Dill Mayonnaise. 

Looking for an elegant veg side dish? 


Zucchini Crudo with Chili, Lemon, Mint and French Feta is just the thing. 


I hope you enjoy both our Haute and Homestyle Veggie Recipes:  

Marinating the Zucchini Ribbons, Photo: NK 

HAUTE: 

Today's Zucchini Crudo is a great option if you are looking for an elegant yet exciting veggie side. It's packed with flavor thanks to Lemon Juice and Zest, super spicy Thai Chilies, and fresh Mint. A sprinkling of French Feta chunks (French Feta is milder than Greek Feta) add some nice, round saltiness and cool the spiciness of those Thai Chilies. 




Be sure to allow this dish to marinate about a half hour to an hour before serving. It looks pretty stunning on the plate and tastes amazing if you like big bold flavors on your Vegetables. 


YUM. 


Zucchini Crudo with Chili, Lemon, Mint and French Feta

Thai Chilies and Zucchini Ribbons, Photo: NK

Serves 3-4 as a small salad or side 

Ingredients:
1 to 1.5 Large Zucchini, sliced into very thin ribbons on a mandoline (about 20 slices)

1/8 Cup Extra Virgin Olive Oil

1 or 2 Small Thai Chilies (depending on your spice tolerance), minced.

Zest of 1 Lemon

2 teaspoons Lemon Juice

7 Mint Leaves, finely minced + a few sprigs for garnish 

1/8 teaspoon Sea Salt

Black Pepper to taste

4 Ounces French Feta, cut into small cubes

Method: 

French Feta, Photo: NK 

1. Lay the Zucchini Ribbons In a leak-proof container with a top. 

2. In a small bowl, combine Oil, Chilies, Lemon Zest, Lemon Juice, and minced Mint Leaves. Stir in the Salt and Pepper. Pour the dressing over the Zucchini Ribbons and seal the lid. Shake well in several directions until all Ribbons are coated. Allow to sit a half hour to an hour. 

3. When ready to serve, arrange about 5 slices of Zucchini in small bundles across each plate. Drizzle with any leftover dressing from the container. Scatter with French Feta and garnish with extra Mint Sprigs. Enjoy! 


HOMESTYLE:
Our yummy and vegetarian friendly BLT adapted from a clever recipe in the latest Food & Wine is super satisfying. We changed up the Richard Landau's ingenious original recipe just a bit by using more accessible Portobello Mushroom Caps instead of King Oyster Mushrooms. Also, I got the idea to spike my faux "Bacon Mushrooms" with a healthy pinch of Spanish Hot Smoked Paprika to achieve something a bit more like smokey Bacon flavor. In a final tweak, I created a Dill Mayo (I love the brightness of Dill) rather than the (I'm sure delicious) Basil Mayo that Landau employs. 

Tip- Real Bacon is salty so don't skimp on the Salt in this recipe. It makes the flavors come alive. 

Portobello Mushroom Vegetarian "BLT" With Dil Mayonnaise
Adapted from Chef Richard Landau of Vedge in Philadelphia/As published in Food & Wine
Serves 2

Portobello Caps, Dill, Tomatoes, Photo: NK 

Ingredients:
4 Slices Country White Bread, toasted

2 Tablespoons Olive Oil

1 large and very ripe Beefsteak Tomato, sliced into rounds

1.5 - 2 Large Portobello Mushroom Caps, very thinly sliced

1/4 Light Mayonnaise (or Vegan Mayo if you prefer)

1 heaping Tablespoon finely chopped Dill, plus sprigs for garnish

1/2 teaspoon Hot Smoked Spanish Paprika

Sea Salt & Freshly Ground Pepper

4 Leaves Specialty Lettuce - we prefer Red Oak Leaf Lettuce


Method: 
1. Combine Mayonnaise and finely chopped Dill in a small bowl and set aside. 

2. In a very large skillet or grill pan, heat 2 Tablespoons Olive Oil over medium heat until shimmering. Swirl to coat. Lay the Portobello Mushrooms into the pan in a single layer in the pan. Keep in mind they will shrink considerably. Allow Mushrooms to cook about 5 minutes until very golden.  Flip the Mushrooms to the other side and cook another 4 minutes. Remove to paper towel to drain off oil.

3. Immediately sprinkle the mushrooms with Salt and Pepper to taste, and finish by sprinkling all over with the Hot Smoked Spanish Paprika.  

4. To assemble Sandwiches, spread 2 slices of toasted Bread with the Mayonnaise/Dill Mixture. Top each with as many Tomato slices as you like (we went with two thick slices per sandwich). Sprinkle the Tomatoes with a good pinch of Salt. Add the even amounts of the Mushroom Slices and then top with two slices of Lettuce per sandwich. Top the Sandwich with the other bread halves. Garnish with Dill Sprigs, serve and enjoy!

Portobello Mushroom "BLT" with Dill Mayonnaise, Photo: NK 

See? Two delicious dishes - no meat needed! My husband, the original "Bacon Boy" as we call him, ate this sandwich with no complaints. I know he'd prefer Bacon but I told him that he too must suffer for my art. We hope you enjoy these meat-free dishes that go from everyday to elegant in a snap. 
Don't forget to eat your veggies! 

In Season: Grapefruit - Panzanella Salad with Red Grapefruit, Avocado & Fennel

Beautiful Ruby Red Grapefruit, Photo: NK

Citrus Fruits really hit their peak in the winter season, and Grapefruit is no exception. So when I got my hands on a really gorgeous Red Grapefruit, I knew it deserved a very special preparation. 

I've made many a salad using citrus and fennel before (like this Blood Orange and Fennel Salad), but never a Panzanella. If you aren't familiar, Panzanella is a Tuscan Salad preparation and yet another fantastic way to use leftover bread (a method in the same spirit as our last Tuscan dish, Pappa al Pomodoro). Panzanella is typically a Summer Salad made with chunks of often stale Bread incorporated throughout (more info on its history HERE). When the salad dressing soaks through these little croutons of goodness, extraordinary things happen. As you might imagine, many such humble dishes arose as a way to make peasant food as delicious as possible. When I happened on a wonderful wintery riff on Panzanella from a blog called the The Vintage Mixer, I knew it was just the thing. 

With a few very minor tweaks to tailor this lovely recipe to my taste, the result was quite extraordinary.The key to this dish is using extremely ripe Red Grapefruit. If you are looking for a wonderful Summer Panzanella, my go to recipe is from Ina Garten. Check it out HERE. 

Winter Panzanella with Ruby Red Grapefruit, Avocado, and Fennel

Winter Panzanella with Ruby Red Grapefruit, Avocado, and Fennel

Photo: NK

Lightly Adapted from The Vintage Mixer
Serves 3-4

Ingredients:
For the Salad
1 large Fennel Bulb, tough middle discarded, and then thinly sliced
1/3 Red Onion, thinly sliced
1 large and very ripe Ruby Red Grapefruit, peeled and cut into bite sized sections
1 Ripe Avocado, cubed


For the Panzanella Croutons
4 Slices Round Semolina Loaf cubed, or Crusty Bread of your choice (about 1.5 Cups)
1 Tablespoon Olive Oil 
1/4 teaspoon Smoked Hot Spanish Paprika, or Regular Paprika
1/4 teaspoon Salt
1/8 teaspoon Pepper

Finished Chunks of Bread, Photo: NK

For the Dressing 
Scant 1/4 Cup Fresh Red Grapefruit Juice
1 1/2 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Agave Syrup or Honey
1/4 teaspoon Salt
1/8 teaspoon Pepper
3 Tablespoons chopped Fennel Fronds

Method:
Prepare the Bread Cubes by placing them in a ziploc bag or bowl, drizzling with Olive Oil, sprinkling with the Spanish Paprika, Salt and Pepper. Shake or mix until evenly coated. Lightly toast the Breadcrumbs on a cookie sheet in toaster or oven until golden. Set aside. 

Next, combine all the dressing ingredients, and set aside. 

To prepare, Toss Grapefruit, Onion, Fennel and Bread Cubes together and sprinkle with a good amount of the dressing (you may have leftover). Sprinkle some of the remaining dressing over the Avocado. Plate the salad, dot with the Avocado, garnish with some Fennel Fronds and serve!

VOILA!

Photo, NK

Takeout Makeover - Lightened Up Asian Dinner

Today's post is all about flavor, and how even the richest takeout delights can be lightened up yet still remain satisfying in all the right ways. Our first recipe is a bold, Thai-inspired salad made with absolutely no fats. Zucchini Ribbons sliced on my new mandoline (courtesy of my wonderful Mother-in-Law) make for a lovely presentation, and the tangy, sweet and salty dressing packs a delicious punch. Any crunchy green veggie will do for this, green beans, snap peas, whatever you have on hand! You will almost forget that you're eating healthy. 

For our entree, I checked out a few WeightWatchers recipes a friend shared with me and settled on their virtuous version of General Tso's Chicken. I will say - it came out pretty good. While it was by no means an exact copy, more evocative really, the recipe definitely yields an easy, tasty and flavorful chicken dish nonetheless. Just because you are eating more carefully doesn't mean you have to miss out. 

Super Healthy Thai-Style Mango Salad
Adapted from Veggie Wedgie
Serves 2-3

Ingredients:
Juice of One Lime 
1 teaspoon Agave Syrup or Honey
1 teaspoon Orange Juice
1/2 teaspoon Fish Sauce (optional)
1 dash Sriracha 


1/2 Cup Cilantro, chopped
1/2 Hot House Cucumber, unpeeled, or 1 regular Cucumber, peeled
1 Zucchini
1/2 Lb Sugar Snap Peas
1 Yellow Thai Mango or underripe regular Mango

Julienned Mango, Photo NK

                                                                 Method:

In a small bowl, mix the first 5 ingredients to make the dressing. Set aside.

Next, peel and cut Mango into matchsticks (julienne them) and chop Snow Peas




Using a spiralizer, mandoline set on the thinnest setting, or sharp chef's knife, cut zucchini lengthwise as thin as you possible can, to create ribbons. 



Chop Cucumber by hand into 1/4 inch thick slices and then roughly chop them. 



Combine chopped Cucumbers, Sugar Snap Peas, and Cilantro together. Pour half the dressing over and toss, the add in half the Mango matchsticks.

Snap Peas, Cilantro and Cucumber, Photo: NK

Next, Spread the Zucchini Ribbons on a flat surface and gently toss them in the remainder of the dressing. 

To assemble the salad, pile the Snow Pea, Cucumber, and Mango mixture onto a plate. Place Zucchini Ribbons on top or on the side (whatever you prefer presentation-wise!). 

Finally, top with the reserved Mango matchsticks. Serve and enjoy!

Thai-Style Mango Salad, Photo: NK

WeightWatchers General Tso's Chicken
Very lightly adapted

Photo: NK

Serves 4. *8 Points Per Serving

Ingredients:
3/4 Cup Low Sodium Chicken Broth
1.5 Tbsp Cornstarch
2 tsp Peanut Oil
2 Tbsp Sugar
2 Tbsp Soy Sauce
1 Tablespoon White Vinegar
1/2 tsp Ground Ginger
1/4 Jalapeno, seeded and thinly sliced (optional)
1/2 tsp Crushed Red Pepper 
2 Garlic Cloves, minced
3 Scallions, white and green parts sliced

2 Cups Cooked Brown Rice,we like Uncle Ben's Ready Rice (done in 90 seconds in microwave),kept warm

1 Lb Organic Boneless Skinless Chicken Breast, cut into two inch chunks

 
Method:



In a bowl, combine Chicken Broth, Cornstarch, Soy, Sugar, Vinegar and Ginger powder. Whisk briskly and set aside. 

Heat oil in a wok or large, high sided skillet over medium-high heat. Make sure it gets nice and hot. Add Scallions, Garlic, Red Pepper Flakes and Jalapeno. Cook for 1-2 minutes stirring continuously. Add chicken and sauté until browned on both sides, about 5 minutes. 

Next, add the Sauce that you set aside and simmer until the sauce becomes thickened and the Chicken is fully cooked, about 3 minutes.

Serve over Rice and enjoy!

Lightened Up General Tso's, Photo: NK

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Grape Expectations - Two Ways Grapes Go Savory

"Sweet Surrender" Seedless Black Grapes, Photo: NK

Grapes - 

Super as a snack, a welcome addition to cheese plates, providers of a pleasant pop of flavor in fruit salads, and last but certainly not least, the source of the indispensable wonder that is wine. But how often do you see them a dinner plate? In my opinion, not nearly enough. 

This week, a really amazing bunch of grapes from a California-based producer called The Grapery inspired me. Check them out HERE.   Jet black and at peak ripeness, these grapes were exceptionally sweet, plump, and jammy. Naturally, I just had to work them into at least a few of our meals. 

The result? An elegant salad fit for company that my husband went bonkers over, and a really healthy, super easy entree of grape and spiced pork kebabs that easily adapts into a crowd-pleasing tapa or appetizer. 

Spicy Grilled Pork and Grape Kebabs

Adapted from Bill Briwa/Wine Spectator
Serves 2 as an entree, 4 as an appetizer
Prep Time: Requires at least 1 hour marinating time, and can sit up to one day. 

Ingredients:
1 1/2 teaspoon Mild Curry Powder
1/4 teaspoon Ground Cumin
1/2 teaspoon Indian Coriander Seed, hand crushed with a heavy object or freshly ground
1/4 teaspoon Paprika
1/8 teaspoon Ground Cinnamon
2 Tablespoons Olive Oil
3 Tablespoons Orange Juice
1 Clove Garlic, minced
1 Lb Pork Tenderloin, trimmed and cut into 1 inch cubes
1/4 Lb Large Seedless Black Grapes
Salt to Taste 
Greens or Garnish of your choice. We used Tatsoi (a bittersweet, small-leafed Asian green quite like spinach). 
Wood skewers

Method:  
At least one hour before or as much as a day before, combine the Curry Powder, Cumin, Ground Coriander Seed, Paprika and Cinnamon.

Spice Mix, Photo: NK

Thread Pork Chunks and Grapes onto your skewers, alternating each ingredient. 



Spread spice mix on a large plate or other flat surface and dip the skewers into the spices to coat evenly, sprinkling on the excess as well. 

Spicing up the Kebabs, Photo: NK

Next, prepare the marinade. In a small bowl, combine Orange Juice, Olive Oil and minced Garlic. Stir to combine ingredients.


Place the skewers in an airtight container and pour the marinade over them. Let sit for at least an hour or up to a day, turning once in a while to distribute the liquid evenly.

To cook, heat a grill or grill pan to medium high heat. Place skewers on the grill and cook on each side for about 4-5 minutes until the Pork is cooked through but not dry.

Remove from grill and season liberally with Salt to taste. 

Allow to sit 4 to 5 minutes.

Serve and enjoy! 

Spicy Grilled Grape and Pork Kebabs, Photo: NK

Next up, the salad: 

Oak Leaf Lettuce Salad with Blue Cheese and Black Grapes
Adapted from Food and Wine
Serves 4

Ingredients:
3/4 cups Seedless Black Grapes, halved
20-25 Almonds, halved
Red Oak Leaf Lettuce (about 8 cups) - Gotham Greens brand available on Freshdirect
3 ounces Valdeon Blue Cheese, crumbled (Cabrales or Roquefort work well too)

Ingredients, Photo: NK

Delicious Valdeon Cheese and Almonds, Photo: NK

For the Shallot Vinaigrette:    
1.5 Tablespoons diced Shallot
1/2 teaspoon Agave Nectar or Honey

1 Tablespoon Sherry Vinegar
2.5 Tablespoons Olive Oil
1/4 teaspoon Kosher Salt

Method:
Wash and thoroughly dry lettuce leaves, tearing in half any larger ones. 

To prepare the Vinaigrette, put Shallots in a small bowl, add Agave Nectar and Vinegar and stir. 

Stream in Olive Oil, whisking constantly to emulsify. Season with salt. 

Dress lettuce and toss in Grapes and Almonds. Add Salt and Pepper to taste. 
Plate Salad and top with Blue Cheese Crumbles
Enjoy! 

 Oak Leaf Lettuce Salad with Blue Cheese and Black Grapes, Photo: NK

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