i consider the heirloom tomato to be the darling of the farmers’ market.  out of all the produce that cycles through the market, it seems to elicit a lot of well deserved hype and brings in the most customers by far.  probably because it is so easy to enjoy and so beautiful on its own that it helps anyone appear just a little more gourmet.

like with this salad, which i’ve called a carpaccio even though that term is usually reserved for an appetizer of thinly sliced raw meat. but it seems that nowadays any salad made from thinly sliced ingredients can be called a carpaccio, to help sound just a touch more fancy.

this dish also features a special farmers’ market find – the lemon cucumber!  this little beauty is the size of a lemon, with yellow skin and a subtle citrus flavor, while still tasting for the most part like a cucumber.  this is thinly  sliced along with the tomato and some lemon, sprinkled with goat cheese and drizzled with a honey balsamic vinaigrette to make one quick, delicious and beautiful salad.  and enough to share!

lemon cucumber and heirloom tomato salad
about 1 lb of heirloom tomatoes
1 medium lemon cucumber
1 small lemon
goat cheese or feta
fresh chopped parsley (optional)

honey balsamic vinaigrette
balsamic vinegar
olive oil
honey
pinch of sea salt
pinch of garlic powder

you can make the dressing ahead of time.  it keeps well and it really easy to make to have on hand.  add equal parts honey, balsamic vinegar and extra virgin olive oil into a jar with a pinch of sea salt and garlic powder.  seal the jar and shake well until the salt and garlic powder are mixed in.  the oil and vinegar will still separate so always shake before pouring.  for the amount used in this recipe you only need about a tablespoon and a half of the vinegar, oil and honey.

wash the lemon cucumber, tomatoes and lemon.  with a sharp knife slice as thin as possible, removing the ends.  i also sliced a few baby yellow tomatoes in half to top it off.

arrange the slices on a large plate however is visually appealing to you and sprinkle with either goat cheese or feta and the parsley.  finally, drizzle with the dressing.  best enjoyed immediately! you can eat the lemon slices if they are thin enough but i find two or three are enough for my stomach to handle.

this recipe could also easily be made with a regular cucumber, it could be modified with other herbs like basil, mint or oregano, and would be great with pungent flavors like onion or garlic added.  for another simple tomato salad recipe check out the rustic heirloom tomato salad i posted last year.

yields 2-4 servings as a side

while i love tomatoes, i’ve become spoiled by working for organic tomato farmers the past two summers.  their tomatoes have the most amazing smooth and velvety texture with these incredibly unique flavors in each variety.  most of them are heirlooms and i’ve learned those suckers absolutely will not grow outside of their very specific season (roughly july to mid-august).  if you find tomatoes at the farmers’ market other times of the year, they can still be grown locally and even organically, but must be cultivated in a greenhouse for some or all of their lives – and i usually find these to be tasteless and mealy.

while i’m growing more excited for summer and all the recipes it brings, i can’t quite bring myself to purchase a tomato that i won’t cause me to roll my eyes back in my head and swoon.  i know it’s just around the corner so in the meantime i find these white peaches from sweet tree farms to be absolutely delectable.  i’ve noticed that stone fruit can be a sweet substitute for tomato, with a similar texture, like last summer when i made stone fruit salsa.

so when i took a visit to super king market to acquire some seriously superior mozzarella, i knew i had to try out this idea that’s been rolling around in my head.  i simply layered slices of a ripe peach with pieces of mozzarella and delicate leaves of thai basil – which have a purple flower and stem, plus a very subtle anise note.  i topped it with a drizzle of olive oil and balsamic, and a sprinkle of sea salt and fresh ground black pepper – the result is just perfect.  if you have a really perfect peach then the flesh should be soft enough to fall apart on your tongue, and the juice should run on the plate to mix with the oil and vinegar only be to scooped back up with each bite.  i will still make tomato caprese when the season allows me, but in the meantime this is a delightful alternative.

peach caprese
ripe peach(es)
fresh, water-packed mozzarella
olive oil
balsamic vinegar
thai basil
sea salt
ground black pepper

i made this recipe with one large peach and one large ball of mozzarella.  slice your mozzarella and peach thinly with a very sharp knife.  especially with soft food like this, a dull knife will just smoosh everything in an unattractive way. also thinly mince a few leaves of basil, leaving several of the prettiest whole basil leaves.

layer equally your mozzarella, peach and basil.  it looks nice if the basil is popping up from the layers evenly. then sprinkle the minced basil over the whole dish, and drizzle with olive oil and balsamic vinegar.  sprinkle a bit of salt and pepper over as well.

enjoy immediately!

the beginning of the grilling season has pulled us outdoors and commanded we try to grill anything we can.  but to go along with the charbroiled treats, i’ve been quite a fiend for coleslaws and tasty raw salads which clear the palate nicely.  i usually skip the mayo, using oil, lemon juice and honey for flavor instead.

because i sometimes find it tough to find the standard cabbage in the spring and summer, i have found myself searching for other veggies with that light crunch and cool flavor.  luckily, bok choy is in the cabbage family and can usually be found all year round.  it has that subtle cabbage flavor with more dark, spinach-like leaves – so it’s even softer than the traditional crunchy cabbage.  and with the carrots and asian-flavored dressing this really comes together nicely.

goes great with anything grilled but especially fish or chicken with similar asian flavors.  enjoy all summer long!

bok choy coleslaw
1 shallot
1 thumb of ginger
1/2 lb carrots
1 lb bok choy (baby or full-grown)
2 tbsp lemon juice
2 tbsp honey
1 tbsp olive oil
1 tbsp sesame oil
1/2 tsp cumin
salt to taste

peal the shallot and place in a food processor with the chopping attachment.  break off a piece of ginger about as big as your thumb and cut off any dried or dirty parts, i usually don’t peel it.  place ginger in food processor with the shallot and chop up finely.  then use a spatula to scrape out into a large bowl.

take the chopping blade out of the food processor and add in the dial for shredding.  rinse the carrots, remove the tops and shred them all, i don’t usually peel them.  add this into the large bowl with chopped ginger and shallot.

next, add the dial for slicing in the food processor.  wash the bok choy, shake or pat dry with a paper towel.  you may have to slice them lengthwise so they can fit through the top of the processor.  if you are using full-grown bok choy you might have to cut it into a few different pieces.  slice and add into the bowl with the rest of the veggies.

add in all the other ingredients over the veggies and mix in well.  because the bok choy leaves are a bit more delicate than cabbage leaves this salad is better to eat sooner rather than later.

yields about 4-6 servings

these tomatoes don’t need much to taste good.  sometimes i just eat them plain.  but if you are new to heirlooms and need a simple idea for how to enjoy them, try this simple salad.  it features an easy honey dressing which cuts the sharp taste of some of the more acidic tomatoes, and subtly compliments the sweeter ones perfectly.  it’s lightly tossed with fresh heirloom tomatoes, basil, parsley and onion in a perfect summer concoction.

rustic heirloom tomato salad
2 lb heirloom tomatoes
1/4 lb red onion
15 small basil leaves
15 small parsley leaves
1 tsp sea salt
1/2 tsp ground black pepper
2 tbsp olive oil
1 tbsp rice vinegar
1 tbsp honey or agave

coarsely chop up the tomatoes, removing any stems or rough patches.  thinly slice the onion and wash the herb leaves after they’ve been plucked form the stem.  toss all the ingredients together in a large bowl.  serve immediately or the tomatoes will throw off a lot of liquid.  you definitely don’t want to make this ahead of time and stick it in the fridge or the tomatoes will get mealy and lose their smooth texture.

yields 4-6 servings

every year growing up my family would dye hard boiled eggs a few days before easter, then on sunday my mom would crack open all the remaining ones to mash them up in a big bowl of colorful potato salad.  nowadays i take my potato salad eggless and mayoless (unless it’s vegenaise), but that doesn’t means it can’t still be colorful and delicious!

these baby red potatoes were so cute at the market it couldn’t help but take them home.  they are so much more tender and sweet when small like this, and cook up quick too!  they went perfectly with a simple blend of lemon, cumin, coriander and fresh parsley leaves.  my tasty homage to my mother’s easter potato salad.

baby potato salad
2 lbs baby red skinned potatoes
1/2 c thinly chopped celery
1/2 c thinly chopped red onion
1/4 c finely chopped parsley
2 tbsp lemon juice
1/4 c olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground black pepper
1/2 tsp salt

begin by bringing some water to a boil in a medium-sized pot, with just a pinch of salt.  rinse and scrub your potatoes until clean.  once boiling gently toss the potatoes in the water and let boil on high for 10 minutes.  then cut the heat and let sit in the hot water another 15-20 minutes while you prep everything else.

chop up your celery, onion and parsley.  toss it all in a large bowl.

then juice your lemon and mix up the lemon juice with the oil and spices.  mix this dressing in with the chopped veggies well.  this way the potatoes can be quartered and added in last.  preventing too much mixing will keep them stay in tact.

when you are ready for them strain the potatoes and run under cold water for a few minutes until they are cool enough to handle.  slice them all in half once, then again, and gently toss in the bowl the remaining ingredients.  serve immediately or chill thoroughly.

simple, but so good.

yields 3-4 servings as a side

i recently visited my good friend rose in san francisco, who always inspires me when we share the kitchen.  our first night in town, exhausted from traveling, she made us a delicious dinner which included something she called a winter salad.  it involved wilted napa cabbage, warm apples and apple cider vinegar.

while this isn’t exactly rose’s recipe, she sure did inspire me to create a winter salad of my own.  it still includes napa cabbage, along with crunchy bits of sugar snap peas and sweet morsels of red onion roasted with fresh rosemary and dill.  the apple cider vinegar carries over as well, to help the flavors of the herbs pop.

great with a bowl of soup and a piece of toast on a gloomy winter day. enjoy!

napa cabbage and snap pea winter salad with herb-roasted red onion
1 red medium onion
4 tbsp olive oil
1 tbsp minced fresh rosemary
1 tbsp minced fresh dill
1 tsp salt
1 lb-1 1/2 lb napa cabbage
1/2 lb sugar snap peas
2 tbsp apple cider vinegar

preheat your oven to 400F.  remove the ends and peel the onion, then chop into large pieces and set in a large bowl.  mince your rosemary and dill (about 1 medium sprig of both, stems removed) and toss the onion with 2 tablespoons of the olive oil, the minced herbs and 1/2 teaspoon of the salt.

lay the onions out on a baking sheet covered with parchment paper and roast for 20 minutes, stirring half way.

meanwhile, chop your napa cabbage into thin strips.  when i get down lower to the base i begin removing the solid heart of the cabbage because i prefer the leaves.

also chop up your snap peas by snipping off the very ends and then cutting into thin slices.

in a large skillet heat up the other 2 tablespoons olive oil over high heat.  after a minute or two reduce to medium heat and toss in the chopped cabbage and snap peas, as well as the other 1/2 teaspoon of salt.  cook lightly for 2-3 minutes, or until the cabbage is beginning to wilt but the peas are still bright.  then add in the vinegar cook another minute or two.

then remove from the heat and scoop into a large bowl where you can toss with the herb-roasted onions.

use tongs to serve and leave any liquid that drains to the bottom of the bowl behind.  eat immediately for a satisfying warm bowl of salad like no other.

yields 3-4 servings

this is one of those recipes that happened on accident, based on the limited contents of my fridge.  thankfully, the lemon and cilantro’s bright flavors compliment the hardiness of the whole wheat and toasted almonds in all the right ways.  at first i thought it might be a sort of pasta salad, served cold and perfect for a picnic or packed lunch.  but as i couldn’t resist nibbling on it immediately, i realized it could also be served as a warm pasta dish with dinner.

cilantro lemon orzo with toasted almonds
1 c dried whole wheat orzo
2 c water
1 tbsp olive oil
1 tsp salt
1 tbsp minced cilantro
1 tbsp hummus
1 tbsp almond or other non-dairy milk
2 tbsp lemon juice
1/2 c almonds

begin by cooking the orzo – a rice shaped pasta.  i cooked mine like rice so it would be sticky and soft rather than al dente.  boil with the water and salt over moderate heat until all of the water cooks off, about 15-20 minutes.

meanwhile chop your cilantro and squeeze some lemon juice.

assemble a dressing from the cilantro, hummus, almond milk and lemon juice – which by the way also tastes great as a dressing on any salad.

then toast your almonds.  i coarsely chopped whole almonds but you can used pre-sliced or slivered almonds.  and i toasted them by tossing them in a dry frying pan over moderate heat, but this can also be done in the oven.

mix the cooked orzo, cilanto lemon dressing and toasted almonds all together.  serve warm or chilled.

yields 2 servings

this salad celebrates both the cool and the spicy – the juiciness of the cucumbers and the cool mint taste help to defuse the sharp bite of the jalepeno, creating a broad taste profile that is intriguing to the tastebuds.

and because quinoa is a fluffy high-protein gain while cucumbers are light and watery, this dish is both filling and light. the perfect snack or accompaniment to any meal.

quinoa and cucumber salad
1/2 dried quinoa
1 c water
1 bay leaf
1/4 tsp salt
1 1b persian cucumbers

spicy mint sauce
1 bunch mint
1 jalepeno
1 tsp salt
2 tbsp olive oil
2 tbsp apple cider vinegar

cook the quinoa ahead of time.  bring the quinoa, water, salt and bay leaf to a boil in a small pot over high heat.  then cover and reduce to medium heat.  cook for about 15-20 minutes or until all the water has cooked off and the quinoa is light and fluffy.  set aside and let it cool down.

once the quinoa is cooled, chop up your cucumbers however you’d like.  i choose to slice them from end to end, then thinly slice them.  and you don’t have to use persian cucumbers, i just prefer them because they are light and crunchy.

for the dressing, wash the mint leaves thoroughly and remove all green, crisp leaves.  chop the jalapeno down the middle and remove the seeds – the spiciest part.  if you don’t like things too hot you can use less pepper, but the cool flavors really defuse a lot of the heat.

add the fresh mint leaves, jalapeno flesh, salt, oil and vinegar to a food processor or a blender and blend well until there are no big chunks.  the sauce is a little watery, but it’s perfect for this salad since the quinoa soaks it right up.

toss everything all together and serve.  it’s best enjoyed immediately, you can refrigerate it for up to a day, but it may get a bit soggy.

yields 4 servings

this post was featured on foodgawker.com

i love bruschetta. it has tomato and basil – some of my favorite fresh summer flavors – and in this incarnation i even threw in some roasted eggplant.  but what i don’t love is trying to balance all those delicious veggies on top of a little piece of toast before it finds its way to my mouth.  i figured it would be much easier to just chop up the bread too and toss it all together as a salad.

baked eggplant bruschetta salad
2 c cubed bread
2 c cubed eggplant
1 tsp salt
1 tsp fresh oregano
3 tbsp + 2 tbsp olive oil
2 c chopped tomatoes
1/3 c chopped red onion
1 garlic clove
1 tbsp fresh chopped basil
2 tbsp balsamic vinegar

chop up the bread and eggplant into little cubes and measure out two cups of each.  i used a whole wheat french baguette and japanese eggplants, but you could use traditional eggplant and any type of bread you’d like.  this recipe would even be good with zucchini or another light squash.

toss with the fresh chopped oregano, salt and 3 tbsp olive oil.

arrange on a baking sheet covered with parchment paper and bake at 350F for 35-40 minutes.  when the eggplant is soft and the bread is toasty, take them out to cool.

meanwhile, chop up the tomatoes and red onion, and mince the garlic clove and basil.  when the baked ingredients are slightly cooled you can mix everything together with the remaining olive oil and balsamic vinegar.

this would be perfect to bring to a picnic or barbecue!

yields 4-6 servings

this post was featured on foodgawker.com

the cool thing about purslane is it’s a succulent!  while most lettuce greens you eat are delicate and thin, this one is thicker, crispy, lemony and slightly salty.  they are a very different texture than other edible greens.  and while it is considered a weed, purslane is the highest source of omega-3 fatty acids amongst leafy vegetables.

it can be sautéd, stewed or used as a substitution for spinach, but it makes an amazing salad because of it’s fresh taste and texture.  i’ve mixed it here with roasted corn because it is one of my favorite summer foods, radish for a crisp bit of spiciness and dill because, besides being a flavor i always enjoy, it never fails lighten up any dish.

purslane and roasted corn salad
2 ears of corn
4 radishes
1/2 c chopped red onion
2 c purslane leaves

creamy dill dressing
2 tbsp vegannaise
2 tbsp lemon juice
1/2 tsp salt
1 tsp dried dill (or 1 tbsp fresh)

roast the corn any way you’d like.  i did it right on the stove over my gas burners, but you could do it on a grill or in an oven too.

then cut the kernels off into a large bowl.  chop the radishes and onion and add those in too.

rinse and pull of the leaves of the purslane.  the stems are edible but they are so thick i don’t like to use them in a salad. mix all the ingredients together for the dressing, pour over the veggies, and toss.

this would be a great recipe for a summer barbecue, as it’s light and you can roast the corn right there on the grill!

yields 4 servings