Recipe Review: Summer Salmon Cakes with Zucchini Fennel Slaw


Summer squash is in season now, and this recipe makes great use.  Zucchini is used two ways, in a lemony slaw with fennel and also in the light salmon cakes.  I double the recipe to make two-three servings.  Healthy and easy to do on a weeknight.

Link to recipe here.

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Recipe: Heirloom Tomato Salad, Torn Croutons, Burrata, Basil


Heirloom tomatoes are a magnificent summer treat and are highlighted in this salad by Suzanne Goin, chef of Luques in Los Angeles.  Sunday Supers at Luques is one of my all-time favorite cookbooks.  Chef Goin makes seasonal, delicious food.

Notes: burrata is a creamy cheese encased in a mozarella skin.  It bursts open when you cut into it.  Burrata is sold at Trader Joe’s.  You can substitute mozarella or ricotta. You can also substitute approximately 1 tsp of dried oregano for 1 Tbs fresh oregano

Adapted from  Sunday Suppers at Luques, by Suzanne Goin and Teri Gelber

Time: 30 minutes, Servings: 6

Heirloom Tomato Salad, Torn Croutons, Burrata, Basil

1/3 pound country white bread
1/2 cup extra-virgin olive oil
1 Tbs. fresh oregano leaves
1/2 garlic clove
3/4 tsp. kosher salt
1 1/2 Tbsp. red wine vinegar
1 Tbs. balsamic vinegar
1/2 pint cherry tomatoes
3 pounds heirloom tomatoes in assorted sizes, shapes and colors
1 tsp. fleur de sel
Freshly ground pepper, to taste
1 pound burrata cheese
1/2 cup thinly sliced shallots
2 to 3 Tbs. small fresh basil leaves

Preheat an oven to 375°F.

Cut the crust off the bread and tear the remaining loaf into 1-inch pieces. Using your hands, toss with 2 Tbs. of the olive oil, squeezing the bread to help absorb the oil. Toast on a baking sheet, stirring a few times, until the croutons are golden brown, 12 to 15 minutes.

Using a mortar and pestle, pound the oregano, garlic and 1/4 tsp. of the kosher salt to a paste. Transfer to a bowl and whisk in the vinegars and the remaining 6 Tbs. olive oil.

Stem the cherry tomatoes and cut in half. Core the heirloom tomatoes. Cut half into wedges and set aside; slice the rest 1/4 inch thick. Season with the fleur de sel and pepper. Cut the burrata into 12 slices. Arrange the tomato slices and burrata on a large platter. Drizzle with a little vinaigrette.

Toss the heirloom wedges and cherry tomatoes gently in a large bowl with the shallots, the remaining 1/2 tsp. kosher salt, a pinch of pepper and 3 Tbs. of the vinaigrette. Taste for seasoning, adding more vinaigrette if desired. Add the croutons and gently toss.

Pile the salad in the center of the platter. Scatter with the basil leaves.

Recipe: Watermelon, Fennel, Black Olive, Feta Cheese Salad


Refreshing, easy summer salad adapted from Todd English, The Figs Table cookbook.  Great combination of salty and sweet.

Ingredients

  • 4 cups seeded watermelon chunks
  • 1 large fennel bulb, thinly sliced (about 2 cups) (use a Japanese mandolin or regular kitchen knife)
  • ½ cup coarsely chopped pitted Kalamata olives
  • 1 large red onion, thinly sliced (about 2 cups)
  • 1 bunch green onions, green part only, chopped
  • ¼ cup chopped fresh basil leaves
  • 1 ½ cups crumbled feta cheese
  • ¼ cup fresh lemon juice
  • ½ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Put the watermelon, fennel, olives, red onion, green onion, and feta in a large bowl. Add lemon juice, olive oil, vinegar, salt and pepper and toss well. Chop basil and add immediately before serving (to prevent browning).  Divide among salad plates and serve immediately.

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