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/
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/
Ribboned Asparagus Salad May 14, 2015 by Jill Foucre Leave a Comment Ribboned Asparagus Salad 2015-05-14 06:19:58 Print Ingredients 1/4 cup pine nuts, toasted & cooled 1 pound asparagus, rinsed 1 lemon, halved Olive Oil Coarse Salt Fresh ground black pepper 1-2 ounces Parmesan Instructions Holding on to the tough end of asparagus, use a vegetable peeler to shave off thin ribbons from stalk to tip, peeling away from the tough end in your hand. Gently pile ribbons on a medium sized serving platter. Squeeze lemon juice over the asparagus, drizzle with olive oil and sprinkle with salt and pepper. Toss gently and then use your peeler to shave curls of Parmesan right off the block, over the asparagus. Sprinkle with toasted pine nuts. By Diane Sibon Adapted from Smitten Kitchen Adapted from Smitten Kitchen Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Spring Cleaning, The Kitchen Pantry & A Spring Panzanella by Kelly Sears April 9, 2015 by Jill Foucre Leave a Comment Warmer weather inspires us to open the windows, regroup, reorganize, and recharge. We tackle our closets, the garage, the basement, but what about the kitchen? Your pantry shouldn’t be the resting place where half-used ingredients go to dry out. Nor the burial grounds for sad old jars of condiments, never used spices, or tubes of one-use exotic pastes. What’s in your cupboards and pantry should be the bones of your cooking, the essential equipment, tools, and ingredients that you really need and use. Spring-cleaning isn’t just about cleaning out crumbs, scrubbing the stove, or tossing those suspicious containers lurking long past their expiration date. It’s about matching spring fresh ingredients to the appropriate cooking equipment, tools, and essentials. It may be time for the Dutch oven to go down a shelf as long-cooked stews and braises that we love so much in the winter make way for lighter fare. Taking center stage, the Sauté pan, perfect for spring fresh vegetables tossed in a bit of olive oil, or for cooking up a light cheese and herb frittata. Bright colored ramekins, ready to bake off a strawberry rhubarb crisp, can make a favorite springtime dessert pop. Think of your cupboard as your basic cooking wardrobe. New salt and herb blends, good solid balsamic vinegar and olive oil, French mustard and fresh jams combined with spring’s fresh ingredients provide the dynamic accessories that highlight the season, provide color and texture, and give you the tools make a dish your own. Spring Panzanella Salad with Asparagus and Egg 2015-04-02 10:07:09 Print Ingredients 12 ounces ciabatta or other thick stale country bread, torn into bite-size pieces Olive oil and salt Dressing 2 oz. lemon juice 1 T. white wine vinegar 1 T. ground sumac 2 garlic cloves, minced 4 oz. extra-virgin olive oil Salt and pepper to taste 2 T. chopped thyme 1⁄2 t. cayenne 2 t. sugar Vegetables Green onions, chopped Flat leaf parsley Chopped mint 6 roma tomatoes, seeded, cut into medium dice 1 seedless cucumber, peeled and cut into medium dice 4 radishes, sliced thin, then halved 1 yellow pepper, seeded and cut into small dice 12 Roasted Asparagus Spears 4-6 Eggs, hard boiled or poached Instructions Cut ciabatta bread into small wedges, toss with the oil, salt, and black pepper, bake on a sheet pan in a 300-degree oven for about 15 minutes, turning halfway through the baking. Combine the dressing ingredients thoroughly and adjust seasoning if necessary. Reserve. Combine the vegetables with the dressing and toss until coated. Fold in the ciabatta bread. If poaching eggs, rest on top of salads once plated, if hard boiling sprinkle over salad once tossed. Adjust with salt and pepper By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Arugula Salad with Roasted Beets and Goat Cheese July 3, 2014 by Jill Foucre Leave a Comment Arugula Salad with Roasted Beets and Goat Cheese 2014-07-03 11:19:06 Serves 6 Print Ingredients 6 cups arugula, rinsed and dried 6 fresh beets, wash/scrubbed and ends trimmed 3 ounces fresh goat cheese, crumbled ¼ cup dried cherries ¼ cup slivered almonds Dressing ½ cup white balsamic vinegar 1 medium shallot (thinly sliced) 2 T. honey 2/3 cup extra virgin olive oil Instructions Dressing: Whisk together ingredients; season with salt and pepper and set aside. Preheat oven to 400 degrees. Wrap beets in a foil packet and roast for 45 minutes. When cool enough to hold, peel beets with hands (wear disposable gloves so that they don’t turn red). Dice beets. Toss arugula, beets, and cherries in a large serving bowl with just enough dressing to lightly coat (save extra dressing in fridge). Top with goat cheese and almonds. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/