This showstopping summer salad hits all the right notes: salty anchovies, acidic tomatoes, sweet red peppers, and tannic, meaty olives.
You can make this dish ahead of time: the flavors only get better as the vegetables marinate in their own juices.
4 red bell peppers, halved, seeds and ribs removed
6 oil-packed anchovy fillets, finely chopped
2 garlic cloves, sliced
1 cup basil leaves, divided
2 tablespoons plus 1/4 cup olive oil
1 pint cherry tomatoes, halved
1/4 cup pitted black or green olives
1. Preheat oven to 375F degrees. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear 1/4 cup of the basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 tablespoons oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, about 40 minutes. Let cool.
2. Meanwhile, blend remaining 3/4 cup basil and remaining 1/4 cup oil in a blender until smooth; season basil oil with salt and pepper.
3. Arrange bell peppers on a platter. Top with tomatoes and olives, then drizzle with basil oil and season with salt and pepper.
Okay, so these aren’t really nachos. They’re more like vegetable chips plus chili-sake-tomato-avocado guacamole plus roast chicken plus a generous drizzle of hoisin. I can’t tell you if the leftovers keep well because we ate the whole thing in one sitting.
The first time I made these, I used roast duck, but leftover roast chicken is easier to come by and works just as brilliantly.
2 ripe but firm avocados, peeled, pitted, and diced
1/2 cup diced onion
1 tomato, diced
3 green onions, thinly sliced, divided
2 teaspoons minced ginger
1 tablespoon cilantro, chopped
3 teaspoons sake
2 tablespoons lime juice
1 teaspoon vegetable oil
1 teaspoon chili garlic sauce
1/2 teaspoon salt
1 1/2 cups thinly sliced roast chicken
2 teaspoons hoisin sauce
2 bags Terra chips or similar vegetable chips
1. Mix the avocados, onion, tomato, half of the green onions, ginger, cilantro, sake, lime juice, vegetable oil, chili garlic sauce, and salt in a medium bowl, without mashing the avocado. Cover with plastic wrap pressed directly to the surface and refrigerate until ready to use.
2. Arrange the vegetable chips on a large platter. Dot spoonfuls of the avocado mixture across the chips evenly. Evenly scatter the roast chicken onto the chips next. Drizzle with hoisin sauce and garnish with the remaining green onion slices. Serve immediately.
Let’s get one thing out of the way: I can’t stand creamed spinach: to me, it tastes bland. Its one redeeming quality? A lovely, velvety texture. So when I experimented with this Swiss chard side dish, I wanted something that evoked the texture of creamed spinach but with lots more flavor, and healthier too.
Sure, there’s no actual cream in this “creamed” Swiss chard, but you won’t miss it anyway. Serve this as a side dish or as a dip alongside crackers and crudites.
2 bunches green-stemmed Swiss chard (about 1 1/2 pounds)
1/2 cup olive oil, divided
4 garlic cloves, chopped
1/2 cup tahini
1/3 cup lemon juice
1. Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set stems and leaves aside separately.
2. Heat 1/4 cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, about 7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard; cook, tossing, until all the leaves are wilted and tender, about 10 minutes. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about 1/2 cup liquid.)
3. Place Swiss chard mixture and 1 tablespoon cooking liquid in a food processor and add tahini, lemon juice, and 1/4 cup oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy. Season with more salt if needed.
4. Serve as a side dish or as a dip alongside crackers.
Asparagus season is almost over in the Bay Area but I’m still finding ways to cook with it before the window closes. This asparagus and goat cheese quiche is a quick and easy way to showcase the seasonal bounty of Northern California: the asparagus is local and I picked up the goat cheese from a recent visit to Pennyroyal Farms in Mendocino County.
This quiche is perfect for breakfast or lunch, or better yet, packed up and served at a picnic.
1 pie crust
3 ounces diced pancetta
1/2 bunch (7 ounces) asparagus, tough ends trimmed, cut on a diagonal into 1-to 1 1/2 in. pieces
1 tablespoon chopped chives
1/2 cup creme fraiche
1/2 teaspoon salt
1/2 teaspoon pepper
4 ounces crumbled goat cheese
1. Follow instructions on pie crust to pre-bake crust on a baking sheet in the oven before adding filling ingredients, if needed.
2. Heat a small frying pan over medium heat. Add pancetta and cook until very crisp, about 10 minutes. With a slotted spoon, transfer pancetta to paper towels.
3. Whisk eggs in a large bowl to blend. Stir in asparagus, chives, the creme fraiche, salt, and pepper until blended. Fold in pancetta. Pour filling into crust and dot with goat cheese.
4. Bake at 400F degrees until filling is set in center when tart is gently shaken, 13 to 20 minutes. Let quiche cool about 10 minutes. With a knife, loosen crust from edge of pan. Carefully push quiche out and set on a platter. Cut into wedges and serve warm or at room temperature.
It’s hot outside and you don’t want to turn on the stove, so you grill some chicken or steak or sausages instead. Why not grill your salad too? Add a couple cobs of corn and while they cook, chop up some avocados and voila: you’ve got a salad — and a delicious one at that.
Creamy, smoky, and bright with a citrus dressing, this salad hits all the right notes. Feel free to double the recipe — this one goes fast.
3 ears of corn, husked
2 tablespoons butter, melted
1 teaspoon salt
3 tablespoons lime juice
1 1/2 tablespoons honey
1 teaspoon chili garlic sauce
3/4 teaspoon granulated garlic or garlic powder
2 avocados, cut into 1-inch pieces
1 serrano chile, thinly sliced
1/2 cup cilantro leaves (optional)
1. Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are tender and charred in spots, 10–12 minutes. Let cool, then cut kernels from cobs.
2. Meanwhile, whisk lime juice, honey, chili garlic sauce, granulated garlic, and 1 teaspoon salt in a large bowl to combine. Add corn, avocados, chile, and cilantro (if using) to vinaigrette and toss to combine; season with salt and pepper. Cover and chill at least 1 hour.