Stunning Summer Salads by Hannah and Mary Ladesic July 29, 2015 by Jill Foucre Leave a Comment Editor’s Note: We are thrilled to share this guest blog post from our favorite identical twins – Hannah and Mary Ladesic. Glenbard West graduates, Hannah and Mary were dishwashers and culinary assistants at Marcel’s. They have just completed their sophomore year at Boston College and have embarked on a blogging journey at Two Spoonfuls, which is filled with inspiring cooking and baking recipes, tips and beautiful photography! While the temperature may be heating up, this refreshing orzo salad made with watermelon, arugula, basil and feta is an easy way to help stay cool on a hot summer’s day. It mixes sweet and savory flavors as well as fresh herbs and summer produce for a satisfying and healthy side dish perfect for any party or cookout. Here are a few tips we use to create stunning summer salads: -Engage the senses! Combine colors, textures and flavors for the perfect eye-catching and palate-pleasing salad. With the abundance of summer fruits and vegetables, it is easy to bring pops of color to your plate, from the vibrant pink of a watermelon to the deep purple of an eggplant. Play with adding something creamy, something crunchy and something crispy by mixing in your favorite cheese, nuts and seeds, and a variety of greens. -Make your own dressings! It is so simple to toss together a light lemon olive oil drizzle or a balsamic vinaigrette. Use natural sweeteners like honey to reduce the sugar content, and throw in chopped fresh herbs like parsley, oregano and thyme for a boost of flavor. -Go with a grain! To add variety to a traditional green salad, add in a healthy grain to help make your salad more filling and nutrient dense. Stir in cooked quinoa, whole wheat orzo, farro or wheat berries. -Mix up your greens! Move beyond the classic head of iceberg and experiment with vibrant, nutritious greens such as kale, watercress, arugula, and spinach. These greens will bring both a flavor and nutrient boost to your salad. One of our favorite things about cooking is incorporating fresh, seasonal produce and herbs from our backyard garden. We also love experimenting with putting healthier twists on traditional recipes. This recipe allows us to accomplish both, creating a dish that is perfect to beat the heat and enjoy your summer days. Watermelon Feta Orzo Salad with Lemon, Basil and Arugula 2015-07-22 14:10:52 Print Ingredients 1 1/2 cups dry orzo (either whole wheat or white) 1 T. fresh lemon zest 2 T. fresh lemon juice 1 1/2 T. extra virgin olive oil 2 t. honey 5 cups cubed watermelon (diced into 1/2-3/4 inch cubes) 6 oz. feta cheese, crumbled 1/4 cup fresh basil 1 cup arugula salt and pepper to taste Instructions Cook pasta in salted water according to directions listed on package. Drain well (do not rinse) then pour into a large bowl. While pasta boils, stir together lemon zest, lemon juice, olive oil and honey. Pour half of mixture over drained pasta in bowl and toss. Season with salt and pepper to taste. Allow to cool. Add watermelon, feta, basil and arugula to the orzo. Add remaining lemon juice mixture and toss to evenly coat. By Hannah and Mary Ladesic Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Strawberry Ricotta Tartlets July 28, 2015 by Jill Foucre Leave a Comment Strawberry Ricotta Tartlets 2015-07-28 15:08:59 Print Ingredients 2 ½ cups almond flour 1/8 t. sea salt ½ t. cinnamon 4 T. plus 1/3 cup granulated sugar 8 T. unsalted butter, softened to room temperature 1 pound strawberries, hulled and thinly sliced 1 ½ T. freshly squeezed lemon juice 1 ¼ cups ricotta cheese 2 T. confectioners’ sugar 1 t. freshly grated lemon zest Instructions In the work bowl of a food processor fitted with the steel blade, combine the almond flour, salt, cinnamon and 4 tablespoons of sugar. Pulse to combine. Add the butter and process until the dough comes together. Transfer the dough onto a piece of plastic wrap and gather it into a cylinder. Roll the dough in the plastic wrap and refrigerate until firm, about 1 hour. In a medium bowl combine the strawberries, remaining 1/3 cup sugar and lemon juice. Mix well and allow the mixture to stand until syrupy. Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat. Unwrap the dough and cut into 16 slices. Transfer them to the prepared baking sheet and gently flatten lightly with the bottom of a glass dipped in sugar. Bake the tartlet crusts until they are crisp and golden brown, about 15 to 18 minutes. Remove from the oven and allow to cool on the pan for 10 minutes then transfer to a cooling rack. In a small bowl combine the ricotta, confectioners’ sugar and lemon zest. Carefully spread about 1 tablespoon of the ricotta mixture over each tartlet. Arrange a few strawberry slices over the ricotta and drizzle some of the syrup over the top. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pickled Summer Squash July 28, 2015 by Jill Foucre Leave a Comment Pickled Summer Squash 2015-07-28 15:03:56 Print Ingredients 1361 g. summer squash (about 3 pounds) –sliced into thick pieces 28 g. salt 567 g. white wine vinegar 283 g. water 113 g. white wine 57 g. sugar 1 T. curry powder 2 t. smoked hot paprika Instructions In a colander placed over a bowl, mix together the squash and the salt. Let stand 1 hour. Place the colander in the sink and rinse the squash slices. Drain. Bring vinegar, water, wine, sugar, and spices to a boil. Disburse squash among canning jars. Pour brine over squash (leaving head space of 1/2-inch) Cover and process if canning or cover and store in refrigerator if not (process for 10 minutes if canning) Notes Yields 5 pints. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cherry Mostarda July 28, 2015 by Jill Foucre Leave a Comment Cherry Mostarda 2015-07-28 14:58:50 Print Ingredients 3/4 cup sugar 1/4 cup red wine vinegar 1/4 c. + 1 T. water 1½ T. Dijon mustard 1 T. dry powdered mustard ½ T. mustard seeds 1 t. kosher salt 1 pound sweet or tart cherries, stemmed and pitted Instructions Mix together all ingredients except cherries in a saucepan and bring to a boil. Add cherries and cook over medium-high heat until they are softened, about 20 minutes. Refrigerate or preserve. Notes Excellent over pork or on a sandwich as a savory/sweet/tart spread. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Farmhand Salad with Goat Cheese July 28, 2015 by Jill Foucre Leave a Comment Farmhand Salad with Goat Cheese 2015-07-28 14:53:55 Serves 4 Print Ingredients 1 large fennel bulb, trimmed, halved and cored 1 large carrot, peeled 1 small red or golden beet, trimmed and peeled 3 large radishes, washed and trimmed 1 head Belgian endive, trimmed and cut crosswise into ½” diagonal slices 1 cup baby arugula 1 T. fresh tarragon leaves 1 T. snipped dill 1 T. flat leaf parsley leaves 1 T. snipped chives 2 T. Balsamic vinegar salt freshly ground black pepper 4 T. olive oil 4 ounces goat cheese, crumbled ½ cup Marcona almonds 4 Medjool dates, pitted and thinly sliced Instructions Using a mandoline, very thinly slice the fennel, carrot, beet and radishes. Transfer the vegetables to a large bowl. Add the endive, arugula, tarragon, dill, parsley and chives. In a small bowl whisk together the balsamic vinegar with salt and pepper to taste. Whisk in the olive oil. Taste and adjust seasonings. Add the dressing, half of the goat cheese, the almonds and dates. Toss the salad gently to combine. Transfer the salad to plates and garnish with the remaining goat cheese. Serve immediately. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/