Mediterranean Salad with Hummus Pesto Dressing

It's a little strange that I chose to share a recipe for a hearty soup on day that held promise of the spring to come and this salad just a few days after the snow just wouldn't stop falling, but during the tumultuous transition between winter and spring, it can be a little hard to eat with the weather. But even though this is a salad, it certainly leaves you plenty satisfied and full of energy to tackle shoveling or more optimistically, take a long walk with the dog on a sunny spring day. Perhaps the Mediterranean Salad moniker is a bit too liberal or a bit too generic, but it is a collection of many ingredients often used in Mediterranean cooking that I absolutely love. It's a riff on my typical salad recipe, a plethora of raw and roasted veggies with cheese and nuts, but made particularly rich-feeling by the creamy hummus pesto dressing. The roasted red pepper adds an element of smokiness, the marinated artichokes spiciness and astringency, the olives and cheese both richness and saltiness, all finished with a sprinkling of crunchy, toasty walnuts. My initial instinct was to toss this salad with balsamic vinaigrette, but when I saw some lonely last bits of pesto and hummus in the fridge, I immediately thought of transforming them into a simple, flavorful dressing that became the pièce de résistance that finished this salad. It's perfectly filling as is, but if you're feeling particularly ravenous or want to stretch this to feed two, some chickpeas or grilled chicken certainly wouldn't be out of place. It may not be a warm Greek beach looking out upon cerulean waters, but perhaps these collection of flavors will take you away from the toils of winter for just a lunch.

Mediterranean Salad with Hummus Pesto Dressing
serves 1

2 cups chopped fresh spinach, lettuce, or salad greens (about 2 ounces)
1/2 jarred roasted red pepper, sliced (about 2 ounces)
4 or 5 jarred marinated artichoke hearts, drained and sliced (about 1.5 ounces)
2 tablespoons black olives
2-4 tablespoons crumbled goat or feta cheese (1/2 to 1 ounce)
2 tablespoons chopped toasted pine nuts or walnuts
Hummus Pesto Dressing, for serving (recipe follows)

1. Spread greens evenly on a large plate and top with peppers, artichokes, olive, cheese, and nuts. Drizzle with Hummus Pesto Dressing (or other dressing of choice) and enjoy!

Hummus Pesto Dressing
makes about 3/4 cup

1/2 cup roasted garlic, roasted red pepper or regular hummus
2 tablespoons prepared pesto
1/4 cup water

1. Combine all ingredients in a bowl or jar and whisk or shake to thoroughly combine.

Grilled Zucchini, Roasted Red Pepper and Goat Cheese Salad

Although summer has come to an end, salads remain a mainstay in my diet. The farmers' market is still bursting with summer squash and an abundance of peppers, so I thought it time to share this recipe before that bounty fades away. My usual main-course salad is a combination of fresh or dried fruit, cheese, and nuts, but when I'm already firing up the grill and it takes but the tiniest effort to have a plethora of delicious grilled vegetables, they always end up in salads or sandwiches. It feels appropriate to match the hearty cuts of meat that inspired me to start the grill with a generous helping of vegetables, a beautiful balance tied together with a patina of smoky flavor. When I'm in the mood for grilled vegetables but won't be firing up the grill, I roast them on my gas range, which could also be done under the broiler if you only have an electric stove. This salad would be good with simply sauteed vegetables, but the smoky char that comes from grilling is a superior foil for the rich walnuts and tangy goat cheese. This last bite of summer is a fitting tribute the last of the season's bounty, an appropriate farewell to the to season of abundance.

Grilled Zucchini, Roasted Red Pepper, and Goat Cheese Salad
serves 1

2 oz. mixed greens or lettuce
1 small or 1/2 medium zucchini, grilled

2 ounces roasted red peppers, jarred or freshly roasted
1/4 cup roasted corn (stripped from one ear roasted corn on the cob), or frozen corn, thawed
1 oz. crumbled goat or feta cheese

2 tablespoons toasted walnuts or pine nuts
Salad dressing, for serving

1. Wash and dry greens, if necessary, and spread evenly over a plate or place in a large bowl. Top with grilled zucchini, roasted peppers, corn, goat cheese, and walnuts. Drizzle with salad dressing, toss well, and enjoy!

Bulgur Salad with Feta and Pine Nuts

Happy Earth Day! If you're feeling motivated to do something good for our planet, try adding a few vegetarian meals to your repertoire. The livestock industry is responsible for a huge amount of greenhouse gas emissions and by swapping out a few meat-heavy meals for some delicious vegetarian options, we can do our bodies and the planet some good.

Although I've created a lot of main-course salad recipes, both vegetarian and with meat, I've never explored green salads with a grain as one of the main components. I bought a bag of bulgur specifically for Pinto Bean and Bulgur Burgers and because I hate to waste and am perpetually on the search for new recipes, I went on a search that led me to this wonderful salad.  Bulgur is the perfect whole grain for busy people because its preparation requires only an unattended soak in hot water. While the bulgur soaks you'll have plenty of time to prepare all the other components and probably even get the kitchen cleaned up. The chewy bulgur is the perfect textural contrast to crunchy lettuce and red onion, with the savory pine nuts and feta cheese making it satisfying enough for a main course. If you're one of the unlucky few to suffer from pine mouth or just don't care for pine nuts (or their expense), walnuts would make a lovely substitution. A complete meal on one plate, this salad is a fabulous way to eat vegetarian, a lovely meal to linger over on a beautiful spring day.

Bulgur Salad with Feta and Pine Nuts
from Martha Stewart
serves 1

1/4 cup medium-grind bulgur
Coarse salt and ground pepper
1 tablespoon pine nuts
2 teaspoons fresh lemon juice
2 teaspoons olive oil, preferably extra-virgin
1/4 cup crumbled feta cheese (1 ounce)
1/2 shallot, minced
1/4 cup fresh parsley, chopped
1/4 cucumber, peeled, halved, seeded, and finely diced
1/2 head Boston lettuce, torn into large pieces

1. In a medium bowl, mix bulgur with 1/8 teaspoon salt and 1/2 cup boiling water. Cover; let sit until bulgur is tender (but still slightly chewy), about 30 minutes.

2. Meanwhile, in a small dry skillet over very low heat, toast pine nuts, tossing constantly, until golden, 3 to 4 minutes. In a small bowl, whisk together lemon juice and oil. Season with salt and pepper; set aside.

3. Drain bulgur in a fine-mesh sieve, pressing to remove excess liquid; return to bowl. Add feta, shallot, parsley, cucumber, and 1/2 the dressing; season with salt and pepper. In another bowl, toss lettuce with remaining dressing. Top with bulgur mixture and pine nuts.

Orzo Salad with Whole Wheat Orzo, Broccoli Pesto, Lemon, Avocado, and Creme Fraiche

I was beyond pleased to see big, green heads of broccoli at the farmer's market this past weekend as it has been one of my favorite vegetables my entire life (yes, I was a kid who not only tolerated, but actually requested broccoli). I'll scarf it down steamed, roasted, or raw, but also love it in stir-fries and pasta dishes, like this one. In this orzo salad you not only get to bite into big, crunchy mouthfuls of fresh broccoli florets, but get to enjoy the flavor blended into every bite in the rich and creamy broccoli pesto. While traditional pesto is made with basil, it can be adapted to use a wide variety of herbs and vegetables, including broccoli, a fresh and delightful change of pace. If pine nuts are too expensive, you don't like them, or get pine mouth, walnuts are also a great choice, but you can pretty much use any nut or seed that you like with broccoli. If you can't find any creme fraiche, plain Greek or regular yogurt would make a fine substitute, though sour cream might also be used in a pinch. This salad packs a ton of energy and nutrition and makes a great lunch, light dinner, and is a great dish to bring on a picnic.

Orzo Salad
with Whole Wheat Orzo, Broccoli Pesto, Lemon, Avocado, and Creme Fraiche
from Super Natural Every Day by Heidi Swanson
serves 6

Fine-grained sea salt
1 1/2 cups/9 oz/255 g whole wheat orzo
5 cups/11 oz/310 g raw broccoli cut into small florets and stems
2 cloves garlic, peeled
2/3 cup/3.5 oz/100 g pine nuts, toasted
1/3 cup/0.5 oz/15 g freshly grated Parmesan cheese
Juice of 1 lemon
1/4 cup/60 mL extra-virgin olive oil
1/4 cup/2 oz/60 g creme fraiche
Grated zest of 1 lemon
1 small ripe avocado, peeled, pitted, and sliced

1. Bring a large pot of water to a boil. Salt generously, add the orzo, and cook according to package instructions. Drain, rinse with cold water, and drain well again.

2. In the meantime, cook the broccoli. Bring 3/4 cup/180 mL water to a boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for 1 minute, just long enough to take off the raw edge. Quickly drain the broccoli in a strainer and run under cold water to stop the cooking. Drain well and set aside.

3. To make the pesto, combing 2 cups /7 oz/200g of the cooked broccoli, the garlic, most of the pine nuts, the Parmesan, 1/4 teaspoon salt, and 2 tablespoons of the lemon juice in a food processor. Drizzle in the olive oil and creme fraiche and pulse until smooth.

4. Just before serving, toss the orzo and remaining cooked broccoli florets with about two-thirds of the broccoli pesto and lemon zest. Thin with a bit of warm water if you like, then taste and adjust if needed. You might want to add a bit more salt or an added drizzle of lemon juice, or more pesto. Gently fold in the avocado. Turn out into a bowl or onto a platter and top with the remaining pine nuts.