Posts by tag: dinner

  • Grilled Potato and Fig Salad with Maple-Almond Clusters

Grilled Potato and Fig Salad with Maple-Almond Clusters

Posted on July 17, 2017

This post was originally published here on August 29, 2014. It’s a favorite recipe of mine, so I thought it was worth re-visiting with new and improved photos. I hope you try it out!

I have been in a MEGA salad mood these past couple of weeks. Like, I literally can’t stop eating salads. They’re all I want. All day. Every day.

I’ve always been a big salad eater. But you know how there are some days when you’re just eating a salad because you feel like you’re suppose too be. Like, maybe you’re trying to erase some poor choices from the day before. Yeah. I’ve had my fair share of those moments (most recently, this past Saturday). I think we all have.

But lately, I don’t feel like that at all. My appetite for salads has been insatiable. Luckily for me, there is an overwhelming amount of delectable Summer produce available right now. So feeding my salad desires has never been so easy. Or delicious.

Grilled Potato and Fig Salad with Maple-Almond Clusters | www.floatingkitchen.net

This Grilled Potato and Fig Salad with Maple-Almond Clusters has been a favorite recipe of mine for years now. And it’s currently making it’s way back into heavy rotation. I’m literally obsessed with this salad. And as long as I can reliably find fresh figs at the grocery story, that obsession will continue. Fig season is SO SHORT (which pains me greatly). So when they are around, you know damn straight I’m taking advantage of them in every way possible.

I’m also taking advantage of my grill while the weather allows, grilling both the potatoes and the figs for this recipe. The potatoes do require a little pre-cooking, which helps them to cook evenly on your grill without burning. But it’s worth the extra step. Because everything tastes better from the grill. Even salads.

Grilled Potato and Fig Salad with Maple-Almond Clusters | www.floatingkitchen.net

I find that I don’t need much in the way of dressing for this salad. Just a drizzle of reduced balsamic vinegar is plenty for me. But you can add some extra-virgin olive oil, if desired.

Beware these maple-almond clusters. They are pretty much like crack. CRACK I tell you! It takes a lot of willpower not to eat (demolish?) the entire batch in one sitting. You might want to just go right ahead and double the recipe, so you have enough for nibbling on and for topping this salad. Trust me when I say they are highly addicting.

Cheers,

Liz

Grilled Potato and Fig Salad with Maple-Almond Clusters

Serves 4

Grilled Potato and Fig Salad with Maple-Almond Clusters

Ingredients

  • 1 cup sliced almonds
  • 3 tablespoons maple syrup, divided
  • 1/4 tsp. salt, plus more for finishing the salad
  • 1.5 lbs fingerling potatoes
  • 16 fresh figs, cut in half lengthwise
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup balsamic vinegar
  • 6-8 cups arugula
  • 4 ounces crumbled goat cheese
  • Black pepper

Instructions

  1. Make the maple-almond clusters. In a dry skillet over medium heat, toast the almonds until they become fragrant and have started to brown slightly, about 2 minutes. Watch them carefully and stir frequently so they don’t burn. Add in 1 1/2 tablespoons of the maple syrup and 1/4 tsp. of salt, stirring until the almonds are well coated. Remove the skillet from the heat and spread the almonds out onto a parchment-paper lined baking sheet. Set aside to cool.
  2. Cook the potatoes. Place the potatoes in a large saucepan and cover them with 1-2 inches of cold water. Place the saucepan over medium-high heat and bring the water to a boil. Then reduce the temperature to maintain a simmer and cook the potatoes, uncovered, until they are just fork tender, about 10-15 minutes. Be careful not to overcook the potatoes because you want them to maintain their shape for grilling. Drain the potatoes and set them aside to cool slightly. Once they are cool enough to handle, slice the potatoes in half lengthwise.
  3. Pre-heat your grill to medium-high. In a large bowl, gently toss the potatoes in about 2 tablespoons of olive oil. In a separate bowl, gently toss the figs in about 1 tablespoon of olive oil. Grill the potatoes and the figs, placing them directly on the grill grates. The potatoes take about 2-3 minutes per side. The figs are more fragile and will only take about 1 minute per side. Remove the potatoes and figs from the grill and place them on a large plate or baking sheet.
  4. To make the dressing, combine the balsamic vinegar and the remaining 1 1/2 tablespoons of maple syrup in a small heavy bottom saucepan over medium-high heat. Simmer until the balsamic vinegar is reduced to about 1/3 of a cup, about 5 minutes. Remove from the heat.
  5. Assemble the salads. Divide the arugula evenly between 4 plates. Top with the grilled potatoes, grilled figs, goat cheese and the maple-almond clusters. Drizzle with the balsamic reduction and sprinkle with a pinch of salt and black pepper. Enjoy immediately.
http://www.floatingkitchen.net/grilled-potato-and-fig-salad-with-maple-almond-clusters/
  • Watermelon and Tomato Gazpacho with Chimichurri Sauce

Watermelon and Tomato Gazpacho with Chimichurri Sauce

Posted on July 6, 2017
Category:

Hi Friends! I hope you all had a fabulous 4th of July weekend. Can you believe today is already Thursday? I mean, it’s pretty awesome that the week is almost over. But I also feel totally behind and out of whack. The whole Tuesday Holiday thing has really messed with my brain (and my schedule).

But I can’t complain. Because my weekend was really flipping awesome. Most weekends, I tend to work way more than I should. It’s super hard for me to let go of my responsibilities (even my fictitious responsibilities) and relax. But this weekend, I said “screw it” and I completely soaked in all the glory that is Summer. I went boating, had a pool party, went to a cook-out, ate s’mores, drank beers, listened to live music, had a girl’s night and just generally had a blast.

I’m tired. And I have a lot of catching up to do now. But it was completely worth it.

I also did a lot of cooking and baking (for aforementioned parties and cook-outs). So this week, I’m taking it easy in the kitchen. Which means this Watermelon and Tomato Gazpacho with Chimichurri Sauce is on repeat.

Watermelon and Tomato Gazpacho with Chimichurri Sauce | www.floatingkitchen.net

There aren’t many foods I can think of that are as quick to prepare as a chilled soup. Just trim and chop your produce. Then drop it all straight into your blender and push the button. Easy peasy.

My house stays cool. And so do I. That’s a major win in my book.

This recipe is loosely adapted from Ina Garten’s gazpacho recipe, which I used to make religiously each Summer. But now I prefer a smoother texture (I don’t want to feel like I’m eating salsa with a spoon!), so I blend mine more thoroughly. And I’ve added in fresh watermelon to give it some sweet notes, all while really upping the hydration factor. The homemade chimichurri sauce makes great use of Summer’s bounty of fresh herbs. And it provides a necessary savory contrast to the sweetness in the gazpacho. Remember, this is suppose to be soup. Not a smoothie bowl.

Watermelon and Tomato Gazpacho with Chimichurri Sauce | www.floatingkitchen.net

You can use any kind of tomatoes you like. Roma or plum tomatoes are what I gravitate towards most often, because they have fewer seeds than some other varieties. But it’s hard to resist those beautiful heirlooms this time of year. So use what you love and/or have on hand. Also, don’t be afraid to play with the proportions in this recipe. If you want more zip, increase the amount of jalapeño pepper or red onion. If the soup seems too sweet to you, drizzle some vinegar on top before serving to cut the sweetness. It’s hard to go wrong here. Especially when all the Summer produce is so abundant and flavorful.

It’s also fun to play with additional toppings. If you want something more hearty, try adding croutons, crumbled cheese, a spoonful of Greek yogurt, chopped nuts or some roasted chickpeas. The watermelon stars are cute, but totally optional.

I’m sharing this Watermelon and Tomato Gazpacho with Chimichurri Sauce as part of our monthly 30 Minute Thursday series. You can find more quick and easy recipe ideas below (just click the links!). Or check out the hashtag #30MinuteThursday on Instagram for additional inspiration. Because it’s way too nice out to be stuck inside cooking dinner!

Cheers,

Liz

Watermelon and Tomato Gazpacho with Chimichurri Sauce

Serves about 6

Watermelon and Tomato Gazpacho with Chimichurri Sauce

Ingredients

  • For the Chimichurri Sauce
  • 1 cup loosely packed fresh parsley
  • 1 cup loosely packed fresh cilantro
  • 1 tablespoon fresh oregano
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, peeled
  • Zest from 1/2 lime
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • About 1/4 cup extra-virgin olive oil

  • For the Gazpacho
  • 4 cups cubed watermelon
  • 2 lbs tomatoes, seeded, cored and roughly chopped
  • 1 red bell pepper, seeded, cored and roughly chopped
  • 1/2 large cucumber, peeled and roughly chopped
  • 1/2 cup chopped and peeled red onion
  • 2 garlic cloves, peeled
  • 1/4 jalapeño pepper, roughly chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh squeezed lime juice
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

Instructions

  1. To make the chimichurri sauce, add all the ingredients except for the olive oil to the bowl of your food process fitted with the blade attachment. Pulse several times to combine. Stop to scrap down the sides of the bowl. Add about 2-3 tablespoons of the olive oil and process until just combined. You want a little bit of texture to the sauce, so don’t over process it. Add 1-2 tablespoons more olive oil if you prefer the sauce to have a slightly thinner consistency. Transfer the chimichurri sauce to a small bowl, cover and refrigerate it until you’re ready to use it.
  2. To make the gazpacho, add of the ingredients to your blender and blend on high until smooth. Taste and add additional salt and black pepper, if desired.
  3. Pour the gazpacho into a large container, cover and refrigerate it until well chilled. Before serving, give the gazpacho a quick stir as some of the liquid may have separated out.
  4. To serve, pour the chilled gazpacho into bowls. Swirl in a spoonful of the chimichurri sauce. Garnish with chopped tomatoes and watermelon, if desired. Serve immediately.
  5. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
http://www.floatingkitchen.net/watermelon-and-tomato-gazpacho-with-chimichurri-sauce/

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