Summer is in full swing and I couldn’t love Seattle any more than I do right now. Our summers cancel out the several months of grey clouds and drizzle that we’re famous for, and our ocean-lake-river-mountain views are absolutely stunning on a clear day. While the rest of the country is experiencing record heat waves, I am basking in 70 to 80 degrees. Most people don’t have central cooling in Seattle because we usually don’t need it; fans provide some air circulation until temps dip back into the 60’s when the sun goes down, usually after 9:00pm. Hard as it is to believe, once it reaches 80ºF outside, you actually do break a sweat inside. Since no one wants to cook inside when it’s this warm, this Fava Bean Salad is perfect for right now.
Category Archives: Salad
This simple salad is the perfect side dish for any Southwestern meal or Cinco de Mayo party. It’s delicious served warm or cold and as a huge bonus, leftovers can be mixed with scrambled eggs and wrapped in a big flour tortilla for an awesome breakfast burrito the next morning. Leave out the cheese for a vegan version; it won’t have the sharp bite that cotija contributes, but it will still be good. The salad is also really yummy with tortilla chips, as a refreshingly different type of salsa.
If you ever find yourself in the Westport, WA area for clamming, crabbing or surfing, be sure to stop by Bay City Sausage Co if you like high-quality meats and smoked fish. During our razor clam excursionwe picked up our usual 2 packages of bulk chorizo (seriously great chorizo), a few brats, the perfectly balanced Crazy Pineapple Pepperoni sticks, and a nice filet of smoked albacore tuna. I wanted to use the tuna in a way that would allow the delicate smoked flavor to shine, and a big ‘ol salad with a mixture of cooked and raw veggies didn’t disappoint. The most important thing here is the dressing; the veggies can be swapped for whatever you like or already have on hand. No smoked tuna on hand? Go traditional and sear some tuna steaks or use a good canned albacore.
If your New Year’s Resolution was to eat more vegetables, this is your dish. The beauty of this salad is that it works with any root vegetables you have laying around. Root vegetables are winter menus’ best allies. They are delicious, long lasting, versatile, and really good for ya. Variations of this dish can (and should) include parsnips, turnips, potatoes, beets, yams, sunchokes, and any and all onions. Farro is one of my favorite whole grains and contributes lots of chewy texture and nuttiness, but it can be hard to find if you don’t have a natural foods store near you. Any cooked grain or legume would serve as an acceptable stand-in: bulgur, barley, lentils, quinoa, beans, or wild rice are all worth experimenting with. Potential heaviness of this recipe is offset by kale, lemon zest and juice, and pomegranate seeds. Finally, if a hearty portion of this salad isn’t enough to satisfy you, serve it alongside any simply grilled meat. Continue reading