Garden-Fresh Salads
I had the pleasure of teaching a summer salads class to community gardeners in the Old North End this week-end. The class is one of two I'm teaching in a series offered by Grow Team ONE, the people responsible for making two lovely community gardens happen in the neighborhood I live in during the past 3 years.
Look at the view of the Intervale in this picture! This community garden at Riverside Apartments has 16 plots and will be expanded next summer to have a shade structure and a children's garden. Many of the families who live here are refugees from Kenya.
We made three different grain salads with many fresh, local veggies and herbs, and all three were delicious. If you have a potluck you need to go to, any of these salads would put you in good stead. They're also healthy and filling; a great dinner for a summer evening. Needless to say, substitute whatever veggies and herbs you have on hand, and be liberal with adjusting the seasonings at the end. Enjoy!
Couscous Salad
2 small zucchini
2 ears sweet corn (or about 1 cup, frozen)
2 Tbs. + 3 Tbs. olive oil
1 pound tomatoes, chopped
1/2 onion, finely chopped
2 garlic cloves, mashed or minced
1 tsp. crushed red pepper flakes, or to taste (optional)
2/3 cup uncooked couscous
2-3 Tbs. apple cider vinegar
½ cup-1 cup minced herbs (parsley, dill, chives, mint...)
Salt and pepper to taste
Opt. can of black beans, drained and rinsed.
Dice zuchcini into small pieces. Slice corn kernels off cob. Heat 2 Tbs. olive oil in a pan over medium heat and fry the zucchini and corn, stirring, until lightly browned. Combine with the remaining ingredients in a salad bowl, cover, and let sit at room temperature for at least 45 min. The couscous will absorb the moisture and plump up. Before serving, add remaining 3 Tbs. olive oil, stir well, and check for seasoning. To make it a meal, add of drained black beans.
Quinoa Salad
1 1/2 cups quinoa
1/2 tsp. salt
water for cooking
2 cups frozen corn
1 cucumber, diced
1 Tbs. lemon zest
2 Tbs. lemon juice
1/4 cup olive oil
1 Tbs. honey
1/2 tsp. salt (to taste)
1/4 tsp. black pepper
1/2 cup green onions (1 bunch)
1/2 cup minced herbs (mint, cilantro, parsley, etc.)
Rinse quinoa well under running water (for about 1 minute). Bring a medium pot of water to a boil with 1/2 tsp. salt and add quinoa. Cook for 10 minutes, uncovered. Drain through a sieve and let cool. In the meantime, place frozen corn and cucumber in a medium salad bowl. To make the dressing, combine lemon zest, lemon juice, olive oil, honey, salt, and pepper in a small mixing bowl. Mince green onions and fresh herbs. Add quinoa, dressing, and fresh herbs to salad bowl and toss well to coat. Serve cold or at room temperature.
Brown Rice & Salmon Salad
1 1/2 cups brown rice
1/2 tsp. salt
3 cups water
1 14.5 oz can salmon
1/2 cup olive oil or mayonnaise
Juice from 1 lemon
1/2 tsp. ground black pepper
2 large red/yellow bell peppers, diced
1 cup diced onion
1 cup diced celery
1/2 cup flat leaf parsley, finely chopped
salt and pepper to taste
Place brown rice and 3 cups water in a medium pot with 1/2 tsp. salt. Bring water to a boil, then cover, reduce heat to low, and cook 45 min. Drain salmon and separate into bite-sized pieces. Whisk olive oil or mayonnaise, lemon juice, and pepper together in a salad bowl. Add brown rice, salmon, bell peppers, onion, celery, parsley, and olives. Toss to combine and season to taste with salt (you can also add more olive oil or lemon juice as necessary). Arrange romaine lettuce around the edges of the salad bowl, or on individul plates.
Look at the view of the Intervale in this picture! This community garden at Riverside Apartments has 16 plots and will be expanded next summer to have a shade structure and a children's garden. Many of the families who live here are refugees from Kenya.
We made three different grain salads with many fresh, local veggies and herbs, and all three were delicious. If you have a potluck you need to go to, any of these salads would put you in good stead. They're also healthy and filling; a great dinner for a summer evening. Needless to say, substitute whatever veggies and herbs you have on hand, and be liberal with adjusting the seasonings at the end. Enjoy!
Couscous Salad
2 small zucchini
2 ears sweet corn (or about 1 cup, frozen)
2 Tbs. + 3 Tbs. olive oil
1 pound tomatoes, chopped
1/2 onion, finely chopped
2 garlic cloves, mashed or minced
1 tsp. crushed red pepper flakes, or to taste (optional)
2/3 cup uncooked couscous
2-3 Tbs. apple cider vinegar
½ cup-1 cup minced herbs (parsley, dill, chives, mint...)
Salt and pepper to taste
Opt. can of black beans, drained and rinsed.
Dice zuchcini into small pieces. Slice corn kernels off cob. Heat 2 Tbs. olive oil in a pan over medium heat and fry the zucchini and corn, stirring, until lightly browned. Combine with the remaining ingredients in a salad bowl, cover, and let sit at room temperature for at least 45 min. The couscous will absorb the moisture and plump up. Before serving, add remaining 3 Tbs. olive oil, stir well, and check for seasoning. To make it a meal, add of drained black beans.
Quinoa Salad
1 1/2 cups quinoa
1/2 tsp. salt
water for cooking
2 cups frozen corn
1 cucumber, diced
1 Tbs. lemon zest
2 Tbs. lemon juice
1/4 cup olive oil
1 Tbs. honey
1/2 tsp. salt (to taste)
1/4 tsp. black pepper
1/2 cup green onions (1 bunch)
1/2 cup minced herbs (mint, cilantro, parsley, etc.)
Rinse quinoa well under running water (for about 1 minute). Bring a medium pot of water to a boil with 1/2 tsp. salt and add quinoa. Cook for 10 minutes, uncovered. Drain through a sieve and let cool. In the meantime, place frozen corn and cucumber in a medium salad bowl. To make the dressing, combine lemon zest, lemon juice, olive oil, honey, salt, and pepper in a small mixing bowl. Mince green onions and fresh herbs. Add quinoa, dressing, and fresh herbs to salad bowl and toss well to coat. Serve cold or at room temperature.
Brown Rice & Salmon Salad
1 1/2 cups brown rice
1/2 tsp. salt
3 cups water
1 14.5 oz can salmon
1/2 cup olive oil or mayonnaise
Juice from 1 lemon
1/2 tsp. ground black pepper
2 large red/yellow bell peppers, diced
1 cup diced onion
1 cup diced celery
1/2 cup flat leaf parsley, finely chopped
salt and pepper to taste
Place brown rice and 3 cups water in a medium pot with 1/2 tsp. salt. Bring water to a boil, then cover, reduce heat to low, and cook 45 min. Drain salmon and separate into bite-sized pieces. Whisk olive oil or mayonnaise, lemon juice, and pepper together in a salad bowl. Add brown rice, salmon, bell peppers, onion, celery, parsley, and olives. Toss to combine and season to taste with salt (you can also add more olive oil or lemon juice as necessary). Arrange romaine lettuce around the edges of the salad bowl, or on individul plates.