TasteFood

Thanksgiving Side: Spiced Acorn Squash with Coriander and Lime

Spiced Acorn Squash with Coriander and Lime

Have you noticed that fall and winter vegetables are often rock-hard?  It's as though Mother Nature is providing a protective shield for her bounty to hunker down for the colder weather.  Unlike the squishy, juiciness of summer berries and tomatoes, autumn's pumpkins and squash can double as paperweights and door stops. Drop a butternut squash on your foot, and you might break a toe.

Yet appearances can be deceiving. Cook a winter squash and before your eyes it will undergo a culinary transformation.  Its ugly-frog exterior, all bulbous, mottled and flecked, morphs and softens with roasting, exposing its inner sweetness.  And with some squash, such as acorn and delicata, what was once an impermeable skin becomes edible, complimenting its buttery, vividly colored interior flesh.  No sloucher in the nutrient department either, winter squash and pumpkins, are treasure troves packed with iron, potassium, Vitamin A, and rich sources of beta-carotene.  

So go ahead and continue to use these rock-hard seasonal sculptures as table decorations or bowling balls.  But, I promise you, if you cook them they will transform into the Prince Charming of winter vegetables. 

Spiced Acorn Squash with Coriander and Lime

The spice and citrus add brightness to the buttery squash. Do not even think of peeling the skin. Acorn squash skin is edible once cooked, adding texture and nuttiness to the flavors of the dish. Serves 4 as a side.

2 small or one large acorn squash, stem ends removed, halved and seeded
2 tablespoons extra-virgin olive oil
1 teaspoon sugar
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

1 red serrano chile pepper, stemmed, seeded, ribs removed, finely chopped
Juice of one lime, about 2 tablespoons
2-3 tablespoons chopped fresh coriander/cilantro leaves

Prepare:
Pre-heat oven to 425 F. (200 C.)
Cut squash in 3/4" wedges.  Toss squash with oil, sugar, paprika, cumin, salt and pepper in a large bowl until squash is evenly coated with spices.  Arrange squash in one layer on baking tray, flesh-side down.  Roast in oven until tender and golden, about 45 minutes.  Remove and cool slightly.  Transfer to large bowl and toss with chile pepper, lime juice and cilantro leaves.  Serve warm or at room temperature.

Beet Gratin with Gruyère and Thyme

Beet Gratin with Gruyère and Thyme

I am a beet convert. It took a good long time for me to reconcile their earthy taste. I gazed at beets from the sidelines, attracted to their vibrant magenta and ochre hues, cognizant of their nutrient-rich flesh, yet I shuddered at their redolence of dirt. As a cook, I wanted to love them. As a parent, I wanted to serve them. So, I willed myself to eat beets until I learned to appreciate them.  

At first, I took baby steps. I nibbled small bites. I prepared them with limes and oranges, letting the acidity of the citrus tame their earthiness. I grew bolder and roasted beets in olive oil, discovering that fire and char nicely counteracted their dirt-like flavor. My go-to beet became the golden variety, which is pleasantly mild and nuttier in taste. And, eventually, I succeeded. Now, I am a full-fledged beet eater. I order beets in restaurants, and I cook with them. Yet, while I no longer shudder at eating a completely naked beet, I continually craft recipes that embrace the beet while tempering their earthy nature.

This recipe for Beet Gratin does just that. It's unambigous in its ingredients, allowing the beets to shine through in a cast of minimal characters. The co-stars of the dish happen to have their own strength and assertiveness, helping to tone down any earthy qualities that might be lurking in each bite. Layers of beets are thinly cloaked in olive oil. Gruyère cheese is sprinkled between the beets along with fresh thyme and a trace of nutmeg. The presentation is simple and absent of any gratin goopyness. The beets release their juices while cooking, saturating the gratin with their brilliant color, while the flavors meld together. When I made this, it was so good, everyone at the table was reaching for seconds. As a cook and as a parent, I find that a very good thing.

Beet Gratin with Gruyère and Thyme

I prepared this recipe in individual ramekins. A gratin dish will also work for family style serving. Red beets, golden beets or a combination may be used. Serves 4.

Unsalted butter
4 medium-sized red beets, peeled
Extra virgin olive oil
4 ounces Gruyere cheese, finely grated
2 tablespoons fresh thyme
Ground nutmeg
Salt
Freshly ground black pepper 

Preheat oven to 350 F. (180 C.) Butter 4 ramekins. Thinly slice beets with a mandoline. Arrange one layer of sliced beets in each ramekin (one slice may fit perfectly.) Lightly brush with olive oil. Sprinkle with cheese, a little thyme and a pinch of nutmeg. Lightly sprinkle with salt and pepper. Repeat layering process until ramekins are full, pressing down lightly. Bake in oven until gratins are bubbling, cheese is golden and beets are tender, about 45 minutes. Serve warm with fresh thyme sprigs as garnish.

If you like this you might enjoy these TasteFood recipes:

  Spiced Sweet Potato Fries 

  Curried Butternut Squash Soup

  Potato Gratin

or these beet recipes from the foodblogs: 
Beet Hummus from Simply Recipes
Beet Salad from Wright Food
Pickled Beet Dip from A Veggie Venture
Chilled Corn and Golden Beet Soup from No Recipes
 

 

Indian Spiced Lentils

It's the time of year when I like to take a culinary holiday in my kitchen. October is behind us, finished in a flourish of pumpkins and candy. Thanksgiving is looming, and thoughts are rife with turkey, stuffings, and pies. Before we know it we'll be sipping gløgg and baking Christmas cookies, poring over recipes for roasts and trifles. At this time in early November there is a brief lull, lending a moment of quiet respite. During this time I crave recipes that are sturdy and exotic, influenced by traditions that are not associated with Hallmark greeting cards. It's a window of reflection, healthy eating and escape. It's also an opportunity to earn extra points in the diet category, so that we are fit and robust, ready to hit the ground running when the holidays are upon us.

Indian Spiced Lentils 

Influenced by the spices of India and the Middle East, this salad is economical in ingredients and rich in flavor and nutrients. Makes 6 servings.

Olive oil
1 large yellow onion
2 cloves garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon tumeric
1 cup green lentils
1 1/2 cups chicken stock (or water for vegetarian option)

4 scallions, thinly sliced, white and green parts divided
1 green jalapeno pepper, minced
1 red serrano or jalapeno pepper, minced
1 tablespoon pomegranate molasses
1 teaspoon salt
1/2 teaspoon freshly ground black pepper 
1/2 cup cilantro leaves
1/2 cup Italian parsley leaves

Heat 1 tablespoon olive oil in a medium saucepan. Add onion and sauté 2 minutes. Add garlic and spices and sauté 1 minute. Add lentils and stir to coat. Add stock. Bring to a boil, cover and simmer until the lentils are soft but chewy, about 40 minutes. Transfer lentils to a large bowl.

Heat 1 tablespoon olive oil in a skillet. Add white part of scallions and peppers. Sauté briefly until peppers brighten in color, 2 minutes. Remove from heat and add to lentils. Stir in pomegranate molasses, salt and pepper. Taste to adjust seasoning. Add green scallions, cilantro and parsley and gently toss to combine. Serve warm or at room temperature.

If you like this, then you might enjoy these other recipes from TasteFood:

Kale, Bulgur and Carrot Salad

Baked Root Vegetable Purée

 Pearl Couscous Salad

Butternut Squash, Tomato and Chickpea Ragout with Kale and Couscous

The heat of chile, spices of North Africa and earthiness of kale beautifully complement sweet butternut squash in this hearty ragout. Bright, rich and healthy, this recipe is easily prepared in 30 minutes making it a delicious option for a weeknight. If you prefer an even richer stew, Italian sausage or chorizo may be added.  Most likely, however, you will find that the meatless version is substantial and satisfying enough to win over any carnivore. Be sure to serve the ragout with couscous to soak up the liquid.

Butternut Squash, Tomato and Chickpea Ragout with Kale and Couscous
Serves 4-6.

Extra-virgin olive oil 
1 large yellow onion, coarsely chopped
2 garlic cloves, minced
2 red jalapeno or serrano chiles, stemmed, seeded, finely chopped
1 small butternut squash, peeled, seeded, cut in 3/4 inch cubes - about 4 cups
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon  
3 1/2 cups chicken stock, divided
1 - 14 ounce can crushed plum tomatoes with juice
1 - 15 ounce can chickpeas, drained and rinsed
Salt
3 cups kale leaves, tough stems removed, torn in pieces
2 cups couscous


Heat 1 tablespoon olive oil over medium heat in a deep sauté pan or stock pot. Add onion and sauté until beginning to soften, 2 minutes. Add garlic and chiles and sauté until fragrant, 30 seconds. Add butternut squash and dry spices; sauté 2 minutes. Add 1 1/2 cups chicken stock and tomatoes with juices. (The squash should be just covered with liquid. Add extra chicken stock if necessary.) Bring to a boil. Reduce heat and simmer, partially covered, until squash is tender but firm, 15-20 minutes. Add chickpeas and 1 teaspoon salt. Continue to simmer, 10 minutes. Stir in kale and simmer until leaves are wilted and bright green, 2 minutes.
While the ragout is simmering bring 2 cups chicken stock to a boil in a medium saucepan. Add couscous, 1 tablespoon olive oil and 1 teaspoon salt. Cover and remove from heat. Let sit 5 minutes. Fluff with fork.
To serve, spoon couscous into a bowl or shallow plate, leaving a well in the center. Ladle ragout into the center. Garnish with fresh cilantro or parsley leaves.

To prepare with sausage: As a first step, slice 8 ounces hot Italian sausage or chorizo into 1/2 inch pieces. Sauté in deep sauté pan until golden brown on all sides. Transfer sausage to a plate lined with a paper towel. Pour off all but 1 tablespoon rendered fat. Add onion and proceed with instructions above, substituting the sausage fat for the olive oil. Return sausage to the ragout with the chickpeas.

If you like this, you might like these recipes from TasteFood:

 Sriracha Marinated Roast Chicken with Root Vegetables

Beef Bourguignon

Skillet Chicken with Rice and Vegetables

and these couscous recipes from the foodblog village:

Israeli Couscous with Butternut Squash and Preserved Lemons from David Lebovitz 
Roasted Eggplant Couscous Salad from Dani Spies 
Couscous Salad with WInter Squash and Cranberries from the Kitchn
Parmesan Couscous with Roasted Garlic, Toasted Almonds and Caramelized Onions from For the Love of Cooking 

 

Tomato Confit

 

It's amazing where you discover the darnedest things: Last week I discovered a recipe for Tomato Confit in the wilderness of a national park. I was on kitchen duty for my daughter's school outing to a Bay area national seashore. Each autumn the students spend several days immersed in nature, nestled in a camp high in the hills overlooking the Pacific. Kitchen duty is a full-time volunteer position. We rise before dawn and spend the day preparing 4 meals for 80 hungry children and adults. While it's hard work, it's great fun in a spectacular setting and rewarding to make the best food possible for all. This year we hired a kitchen manager, Sebastian, an alumni of the school who currently sous-chefs at the acclaimed Napa restaurant Oenotri.  He was easily convinced to trade in his wine country chef whites and come to the beach for a few days to help out his old school.

One night for dinner we prepared an Italian themed menu which included a variety of pasta dishes. Sebastian made a tomato sauce as one of the accompaniments which consisted of heirloom cherry tomatoes, olive oil and salt. It's was simple and intense. The tomatoes cooked and broke down in a generous amount of oil for an hour or so, resulting in a thickened and rich confit. Delicious with pasta, for sure, yet extremely versatile, I wanted to experiment with the recipe and made a Tomato Confit at home this week. I made a large batch, so I could divide it up and freeze for later use. I saved one cup and used it as a topping for crostini. I think I'll use my next batch as an extra ingredient in a cheese fondue. I suspect it will be delicious - I'll be sure to let you know how it turns out.

 

Tomato Confit

Cherry tomatoes may be substituted for heirloom cherry tomatoes. Makes 4 cups.

4 pints (about 4 pounds) heirloom cherry tomatoes
1 cup extra-virgin olive oil
2 teaspoons sea salt
1/2 teaspoon sugar, optional

Combine tomatoes and olive oil in a large saucepan or soup pot. Simmer over medium-low heat until tomatoes begin to break down, stirring occasionally and breaking tomatoes apart with a spoon. Continue to cook until all the tomatoes have broken down and sauce is thick, about one hour in all. Add salt and taste for seasoning. If necessary add sugar. 

Crostini with Goat Cheese and Tomato Confit:
Cut 8 - 1/2 inch slices of a baguette. Brush slices with olive oil and bake in a 400 F. oven until golden brown, 10-12 minutes. Stir 1/2 cup fresh goat cheese, 1 minced garlic clove and a pinch of salt and freshly ground black pepper together in a small bowl. Spread goat cheese on each baguette. Top with a teaspoon of tomato confit. Garnish with rosemary sprigs.

Pasta with Tomato Confit:
Bring 1 cup tomato confit, 1 cup heavy cream, 2 rosemary sprigs and 1 teaspoon freshly ground black pepper to a simmer. Cook 10 minutes until slightly reduced. Remove rosemary sprigs. Toss with 1 pound freshly cooked penne and 1/2 cup grated Parmegiano-Reggiano cheese.

If you like this you might enjoy these recipes from the village of foodblogs:
Fennel Lemon and Garlic Confit from the Kitchn
Red Onion Confit with Port Wine from Delicious Days
Sweet Pepper and Onion Confit from Just Bento
Chorizo Caramel Confit from Seattle Food Geek

 

 

Home Grown Food

I may be exposing my suburban roots, but it thoroughly impresses me when an entire meal can be harvested from a back yard.  Nowadays, there is plenty of talk of local, sustainable food, and happily this concept is growing through local farmers' markets and CSA's, movements such as Slow Food, and committed practice by chefs and home cooks alike. Last week, the BlogHer Food Conference offered panel discussions on urban farming, canning, preserving and foraging. NOMA, the acclaimed Copenhagen restaurant crowned number one in the world this year, creates its menu from ingredients which are locally foraged. Times are changing and hopeful as we return to our land, our communities and our kitchens.

I do my best to buy locally grown food, grateful I live in a part of the country where we have an abundance. I remain mindful of what and how we eat, aware that this is a learning curve - a process to move through in order to change a pattern of living and eating into a way that feels intuitively correct. Yet, as I pat myself on my back, I cannot help but feel like a self-aggrandized neanderthal when I think of my husband's family in Denmark. My state of attempted permanent mindfulness is their norm, naturally and reflexively. While I write about it to convey an epiphany, they feel no need to articulate it, because it's their way of life. Like breathing.

When we lived in Denmark, and now when we return to visit, a frequent outing was to my sister and brother-in-law's farm in the countryside. Each visit culminated in a family dinner based on food harvested from their property. The last meal we shared with them went something like this:

It began with homemade salumi made of venison and duck hunted from the nearby forest.  As we nibbled on the lean slices of salami, my brother-in-law went outside to harvest bucketloads of crayfish from their lake. He returned with a basket teaming with crustaceans. In one arm he cradled a number of enormous porcini mushrooms, which he had spotted growing by a grove of trees on the way to the dock. In the meantime, after I had rather naively inquired as to whether there was a salad I could help make, my sister-in-law returned from her garden where she went to gather some vegetables. She profusely apologized that she did not have any lettuce, while she heaved her basket on to the table. It brimmed with heirloom tomatoes, chard, new potatoes, red potatoes, yellow carrots, crab apples, garlic, zucchini, crookneck squash, red onions and grapes. She declared that this was only one day's worth of a harvest. It should all be eaten, since there would be just as much to harvest tomorrow. So, we got cooking.

The porcinis were cleaned, sliced, and dressed with olive oil and salt. I made a salad of colorful heirloom tomatoes, red onion and chard; potatoes were roasted in olive oil and garlic; apples and carrots were sliced and put in lemon water for the children; we sautéed the zucchini and crookneck squash; the crayfish were boiled and cooled; homemade bread was warmed and sliced; the table was laid while we gamely tried to find room for all the plates and food. As we tucked into our meal, my brother-in-law told us to save some space for the pigeon and duck he had braising in the oven that he was eager for us to taste, adding that he had saved the largest porcini mushroom for a cream sauce which would accompany the birds.

This was a delicious, abundant meal created from food hunted or grown on the property. The further beauty of it was that there was no need for a written recipe. Each dish reflected the main ingredient, either cooked or raw, enhanced with salt, pepper, some olive oil, perhaps a little vinegar and lemon or a simple sauce. It was delicious and sating - a feast for a king despite our hosts' humble means.

I still have so much to learn.

 

Salad of Mixed Heirloom Tomatoes, Red Onion, Chard and Basil

Best made with vegetables picked from a garden you know. Serves 4-6.

2 pounds assorted baby heirloom tomatoes, sliced or halved, depending on size

2 cups mixed red and green chard leaves, stems removed

2 small red onions, peeled, thinly sliced

1 cup purple and green basil leaves, stems removed

1/2 cup extra-virgin olive oil

3 tablespoons balsamic vinegar

Sea salt and freshly ground black pepper

 

Arrange tomatoes in the center of a serving platter, alternating colors. Arrange chard leaves around the edge of the platter. Top tomatoes and chard with red onion slices. Garnish with basil leaves.

Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper.

 

 

Smashed Potatoes and Celery Root with Horseradish and Parmesan

Celery root teams up with potato and spicy horseradish for a satisfying smash. Popular in Europe and less used in the U.S., celery root, also known as celeriac, is the dark horse of tubers. Don't let it's gnarly, bulbous exterior put you off. Once you peel away the skin a milky white interior is revealed, fragrant with celery. Its smooth and mellow flavor adds a delightful dimension to mashed potatoes, gratins, soups and stews. 
   

Smashed Potatoes with Celery Root and Horseradish and Parmesan

Nutrient-rich potato skins fleck this side dish, adding flavor and texture. Makes 8 servings.

6 large yukon gold potatoes with skin, cut in 1" pieces
2 medium celery roots, peeled, cut in 1 inch chuncks
1 bay leaf
3 thyme sprigs, tied in cheese cloth with kitchen string
Salt
1/2 cup unsalted butter, cut in large pieces
3/4 cup sour cream or creme fraiche
2 tablespoons finely grated fresh horseradish plus 2 tablespoons for topping
1 teaspoon black pepper
1/4 cup finely grated Parmigiano-Reggiano cheese

Combine potatoes and celery root in large pot. Cover with cold water. Add bay leaf, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat to a simmer. Cook, partially covered until potatoes and celery root are very tender. Drain thoroughly. Transfer to a large bowl. Add butter and smash with a potato masher. Stir in sour cream, horseradish and black pepper. Add more salt to taste. Transfer potatoes to a buttered casserole or baking dish. (Potatoes may be prepared up to one day in advance to this point. Let cool completely, then cover with plastic wrap and refrigerate.)
Preheat oven to 350 F. (180 C.) Mix 2 tablespoons horseradish with cheese in a small bowl. Sprinkle over top of potatoes. Bake in oven until top is tinged golden brown and potatoes are heated through, about 25 minutes. Serve immediately. 

  

Heirloom Cherry Tomato Tart

Heirloom Cherry Tomato Tart
updated from the TasteFood archives, because it's on the menu tonight:

Early September brings beautiful tomatoes, their sunny colors cheerily keeping autumn at bay, reminding us that summer is not yet finished.  Sweet, juicy, sunkissed heirlooms, early girls, and cherries promise to bring a little sunshine to our dinner plates while the days grow shorter, cooler and crisper. 

This Tomato Tart is an easy, light dinner for a busy weekday night that takes advantage of the kaleidescope of cherry tomatoes falling in our gardens and showcased in the market. The tart's ease of preparation is, in part, due to the usage of store-bought frozen puff pastry dough.  I confess that as much as I try to homemake everything, homemade pastry (unless made well ahead of time and frozen) doesn't conveniently figure into a spontaneous week night meal.  Fortunately, high quality frozen pastry dough is available in many stores.  I buy mine at Whole Foods, and while the price is not cheap, I see it as a break-even when considering the cost of the ingredients and time I would need to make it myself.  However, if you do have time on your side (lucky you!) and would like to make your own pastry, one of my go-to recipes for quick puff pastry is from Rose Levy Beranbaum's Pie and Pastry Bible.  

Heirloom Cherry Tomato Tart
Serves 4 as a light meal or 6-8 as a side dish

1 sheet (11 oz./300 g.) frozen puff-pastry dough, thawed

1 1/2 pounds (750 g.) cherry tomatoes, multi-colored if possible, halved lengthwise
1-2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

1 tablespoon fresh marjoram
 

Prepare tart:
Preheat oven to 400 F. (200 C.)

Roll out dough to 1/4" thickness on a lightly floured surface.  Pierce dough all over with a fork, leaving a 1 inch border intact.  Transfer dough to a parchment-lined baking tray and refrigerate 15 minutes. 
Bake in oven until lightly golden, 12-15 minutes.  Remove from oven, but do not turn off heat.

Arrange tomato halves, cut-side up, on crust, leaving the 1" border clear. Drizzle tart with olive oil. Sprinkle with sea salt and freshly ground black pepper.  Return to oven and bake 15-20 minutes, or until crust is golden brown.  Remove tart from oven, and transfer to serving platter.  Garnish with fresh marjoram (or basil) and serve immediately. 

For a complete rustic meal serve with a wedge of soft, runny Camembert or Taleggio cheese, thick slices of pain paysan and a salad of mixed seasonal greens. 

If you like this, you might enjoy these recipes from TasteFood:

Tomato Bruschetta

Heirloom Tomato Tartare

 Potato, Rosemary, Garlic Pizza

 

you might also enjoy these tomato recipes from the foodblogs:
Tomato Jam from Homesick Texan
Cherry Tomato Bites from the Kitchn
Roasted Tomato and Corn Risotto from Herbivoracious
Zucchini and Tomato Gratin from Andrea Meyers

 
 

My Big Fat Greek Dinner: Grilled Spiced Lamb Kefta Skewers

Labor Day is fast approaching and what better way to close out the summer than with a Greek inspired grill party? These Spiced Lamb Kefta Skewers are perfect for the barbeque. Their spice and heat stand up well to the char from the grill, especially when accompanied by a fiery Harissa and a creamy Tsatsiki as condiments.  Round out the menu with a Fattoush Salad and  Roasted Potatoes with Garlic and Mint.  By the end of the meal your tastebuds will be singing, and your guests will be begging for more. What else could you ask for? Oh, yes - a nice wine and perhaps a little Ouzo.

 

Grilled Spiced Lamb Kefta Skewers

Addictively good and perfect for entertaining, these skewers call for budget-friendly ground lamb and may be prepared in advance. Makes 16.

16 small bamboo skewers

2 pounds (1 kg.) ground lamb
1 medium yellow onion, finely chopped, about 1 cup
3 garlic cloves, minced
1/2 cup fresh mint leaves, finely chopped 
1/2 cup fresh cilantro leaves, finely chopped
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon cayenne, or to taste

Extra-virgin olive oil for brushing
Fresh mint or basil leaves for garnish
Pita bread


Soak bamboo skewers in warm water 30 minutes before assembling kebabs. 
Combine all the lamb, herbs and spices in a bowl.  Mix well.  Gather a small handful of the meat in your hand and form it lengthwise around a skewer so that the meat is covering 3/4 of the skewer.  Place on plate or tray. Repeat with remaining meat and skewers.  Lightly brush the kebabs with olive oil.  (Kebabs can be prepared to this point up to 6 hours in advance.  Cover with plastic wrap and refrigerate.  Remove from refrigerator 30 minutes before grilling.)
Grill on barbeque or in oven, turning to brown all sides, until cooked through, about 8 minutes.  Arrange on plates or serving platter and garnish with fresh mint or basil leaves.  Serve with pita bread, tsatsiki and harissa.

For a complete menu, serve the lamb with these recipes from TasteFood:
 
Harissa

 

Fattoush Salad

 

  Roasted Red Potatoes with Garlic, Lemon and Mint

Orzo Salad with Peas, Radishes and Pecorino

 
 
Yes, I know I am posting back-to-back pasta dishes. The previous post was in celebration of autumn. The calendar and unusually cool weather got the best of me, and I confess I may have jumped the gun. Just as that post was published, summer returned with a vengeance, perhaps in a fiesty face-saving attempt to rectify it's dismal display until now. The cool weather skyrocketed to triple digits and just looking at an oven made me sweat. Move aside fireside dinners, your time will come. When it's this hot, it's necessary to rely on cool, no-cook or nearly-no-cook recipes for light eating. And this recipe does the trick. Orzo Salad with Peas, Radishes and Pecorino is fresh and simple to prepare. Serve as a light main course or, better yet, a side dish to accompany your Labor Day barbecue.
 

Orzo Salad with Peas, Radishes and Pecorino

The radish leaves may be substituted with Italian flat-leaf parsley or a combination of parsley and mint leaves. Serves 4-6 as a side dish.

1/2 pound (250 grams) orzo
2 tablespoons extra-virgin olive oil, divided
12 ounces frozen peas, defrosted, rinsed and dried
6-8 radishes, halved and thinly sliced
3 green onions, tips and ends discarded, sliced
1 shallot, minced
1/2 cup radish leaves, washed, coarsely chopped
Finely grated zest of one lemon
Juice of one half lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper
Grated pecorino cheese (mild, not too piquant) for garnish

Bring a large pot of salted water to a boil. Add orzo and cook until al dente. Drain; toss with one tablespoon olive oil. Cool to room temperature.
Add the remaining ingredients except the pecorino cheese. Toss to combine and taste for seasoning. Serve sprinkled with cheese.

If you like this, you might enjoy these recipes from TasteFood:

Kale, Bulgur and Carrot Salad

 Pearl Couscous Salad

 Black Bean, Corn and Red Pepper Salsa

and these other cool recipes from the foodblogs:
Wild Seaweed Salad from 101 Cookbooks 
Sweet and Sour Cucumber Salad from Kalyn's Kitchen
Quinoa Salad with Lime and Fresh Mint from Gluten-Free Recipes
Thai Pomelo Salad from RasaMalaysia