Summery Kale Salad

Today may be one of the most exciting days of the summer. I am embarking on a month long trip with my family (including three days sans parents). Yes, that time of the year when I get to drop everything and simply relax is here. For the next three weeks, the only thing I am obliged to do is admire Mediterranean scenery while I cruise aboard a three-thousand person ship. Tough life right?

I've decided that on this trip I will indeed relax. I will enjoy every last bit of it. I will use the time off to gain insight on my future--which as of new summer will be that of a real person--, the excursions to expand my cultural knowledge, and the meals to find new culinary inspiration. I will make this trip, a me trip. Sure this sounds selfish--and a little bit like a New Year's resolution--but maybe that is what I need, so why not give it a go?

Anyways, I won't be posting any recipes in the next month, so here is one. I created this recipe myself. I came home one day to find a bunch of kale in my fridge (one I had bought in efforts to start a green smoothie habit) and decided to turn it into a healthy lunch salad. The dressing is delicious and the add-ins are versatile. But I recommend soaking the kale in the dressing for about 20 minutes to ensure full flavor and avoid dry kale. Enjoy!

Beet Feta Kale Salad
Active time: 10 minutes. Total time: 30 minutes
Makes 2 servings

• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar or Stevia
• Salt and pepper
• 1 1/2 tablespoons extra virgin olive oil
• 1 bunch kale, washed and dried
• 4 small beets, diced
• 1/4 cup roasted bell pepper, diced
• 1/4 crumbled feta cheese

1. In a small bowl, combine vinegar and mustard. Add sweetener and stir until dissolved. Season with salt and pepper; add olive oil. Set aside.
2. Remove ribs from kale and tear leaves into 1 1/2-inch pieces. Place kale in a large bowl; add dressing and toss to coat. Let sit for about 20 minutes.
3. Add beets and pepper to kale and toss to combine. Then add feta cheese and toss once or twice. 

Summer Grilling: Zucchini Salad

I woke up this morning with one thing on my mind, Eddie Cochran.

After listening to a few of his songs, I started to fall in love. Then his good looks closed the deal. So I decided to write the term paper for my history of rock'n'roll class on him. Sure, his life was short--he died in a car crash at 21--but it is one to remember.

Cochran had the voice, the talent and the looks to make people swoon over him back in the 1950s. Well now he's making me swoon.

Anyways, I spent the morning reading--and napping at one point--and I couldn't have enjoyed it more.

In regards to food, last weekend I found a delicious-looking zucchini salad in the Globe Magazine. It's a fresh summer dish perfect on top of mixed greens or as a side to a grilled chicken breast.

Grilled Zucchini Salad (adapted from The Boston Globe Magazine)
Active time: 20 minutes. Total time: 30 minutes plus marinating time
Makes 6 servings

• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1/2 teaspoon garlic salt
• Grated zest of 1/2 lime
• Juice of 1 lime
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 lbs. zucchini, cut lengthwise into 1/2-inch slices
• Small handful cilantro, roughly chopped
• 1 red pepper, roasted, peeled, seeded and very finely sliced
• 1 small red onion, diced
• 8 oz. crumbled feta cheese

For dressing

• 1/4 cup olive oil
• 1/4 cup apple cider vinegar 
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. In a large bowl, mix rosemary, thyme, garlic salt, lime zest and juice and oil. Season with salt and pepper. Add zucchini and let marinate for about 1 hour. 
2. Heat grill to medium high heat; grill zucchini for 4-5 minutes on each side. Let cool and slice into angled chunks, about 1-inch thick). 
3. Place cilantro, red pepper, onion and feta in a large bowl. Add zucchini chunks and toss to combine. 
4. In a separate bowl, combine all dressing ingredients. Add half the dressing to zucchini mix and toss, then add more if desired.

The Picnic Series: Feta & Cucumber Dip + Tuna Salad

Last week when I said I wanted it to be hot in Boston, I really didn't know what I was asking for. Yes, rainy and cold Boston is not enjoyable, but scorching hot days aren't either. I guess I can't be so picky, but having to take a greenhouse tour when the sun is shinning intensely above your head is not fun. Not fun at all.

Anyways, given the gorgeously bright days we have had recently, a friend and I are planning a camping trip on one of the Harbor Islands. We have yet to figure out the specifics--ferry ride, sleeping bag, sunscreen and repellent, food, etc.--but I have to say I am thrilled with our plan.

But for now, it will just be writing, writing and more writing. I have a week packed with journalism events.   I'm excited to see what all my stories will turn into given that now I can devote all my effort and time to my internship instead of having to juggle it with classes.

Anyways, here is another installment in the Picnic Series. It isn't the last one though! Wait for the last one, featuring a delicious after lunch surprise, soon. Here are the recipes for a yummy dip that goes perfectly with crudites, crackers or bread; and a simple tuna salad that is the perfect alternative to the classic mayo version (for those of you who didn't know it, I pretty much hate mayo).

Feta & Cucumber Dip (adapted from Martha Stewart)

• 4 medium cucumbers, peeled and sliced in half crosswise
• 2 cups non-fat greek-style yogurt
• 1 cup crumbled feta cheese
• 1/2 cup chopped fresh mint leaves
• 1/2 cup heavy cream
• Juice of 2 limes
• S & P

1. With a melon baller or a small spoon, scoop out cucumber seeds. Grate cucumbers using one of the larger-hole graters and transfer cucumber to a colander set over the sink or on a plate. Sprinkle with 2 teaspoons salt, stir and let sit for 15 minutes.
2. Rinse cucumbers with cold water and shake off excess water. Carefully transfer to paper towels and squeeze out as much liquid as possible.
3. Combine cucumber with the rest of the ingredients, in the order given. Season to taste with S & P. Serve cold.

Lime and Cilantro Tuna Salad (adapted from How to Cook Everything)

• Three 4-5 oz. cans packed tuna
• Juice of 2 limes
• 1 small shallot, minced
• 1/2 cup fresh cilantro leaves, chopped
• 3 tablespoons olive oil
• S & P

1. Combine first five ingredients in a large bowl and season with S & P to taste. Chill in refrigerator for 15 minutes. Serve with crackers or spread on bread for a tuna salad sandwich.

Bleh

So I had a job interview today and it consisted of me making sandwiches for 2 hours and serving them to customers. I was surprised that I was working on the floor of this specific fast food place in Boston on my first day in a commercial kitchen; but it was all good and I actually enjoyed my time manning the station.

Still, between the gym, class, the interview, and homework, I did not have time to relax until I got in the kitchen and began making dinner. 

I wasn't really that inspired tonight, and I definitely noticed it with the outcome of my dishes. Lesson learned: if you're gut is unsure about cooking then save the recipe for another day. Cooking is not meant to be a hassle.

Although I have to say it did help relieve some stress.

Here are the recipes for tonight. I flipped through my magazines and adapted 2 recipes to fit the ingredients in our small kitchen.

Yogurt Chicken Kebabs (adapted from Women's Days Specials Eating Light) 

• 1 cup plain non-fat yogurt (Lebanese)
• 1 small shallot finely chopped
• 1/4 ground cumin
• S & P
• 1 lb. boneless skinless chicken breasts cut into 1-inch pieces

1. In a shallow baking dish combine yogurt, shallot, cumin, salt and pepper to taste.
2. Thread chicken onto skewers and add them to yogurt mixture. Turn to coat them and refrigerate about 20 minutes.
3. Heat a grill (I have a George Foreman thanks to my roomie!). Oil the grill and cook chicken until fully cooked, 8-10 minutes).

Grilled Zucchini and Carrot (adapted from Cuisine Lite)

• 3 lbs. small zucchini
• 3 lbs. organic carrots
• 1 tbsp. dijon mustard
• Lemon zest and juice of 1 lime
• Olive Oil
• 1 tbsp. crumbled feta cheese
• 2 tbsp. fresh basil thinly sliced
• 1/2 tbsp. pine nuts
• S & P

1. Preheat grill or large saucepan. Oil grill/saucepan.
2. Whisk together 2 tbsp. olive oil, dijon mustard, lime juice and zest, S & P in a small bowl.
3. Quarter or half (depending on size) zucchini and carrots and toss in a bowl with 1 tbsp. olive oil.
4. Grill zucchini and carrots covered on one side until slightly browned, about 2 mins. Flip and grill on other side 1-2 mins.
5. Remove zucchini and carrots from heat and toss with vinaigrette (to taste), feta, basil, and pine nuts. Serve.

P.S.: sorry for the bad pictures, I was not up to par today.