Ready or not, here comes summer! Summer heat defines the Inland Empire, and so does the great selection of summer fruits and vegetables. Salads will be on everyone’s menu, but there are other ways to use these veggies. Quick to cook is always a plus.
Fox Farm
Kale
Onion Combo
Sun Beam Zucchini
Gaytan Family Farms
Green Beans
Cucumber
Salas Orchard
Peaches
G&B Farm
Strawberies
Unity Farms
Oro Blanco Grapefruit
Huerta del Valle
Lettuce
Squash
The Grove
Avocados
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This is such a versatile recipe. It works as an appetizer or topped with fried eggs or tuna, it becomes dinner. You can use kale, chard, spinach, or mix in some arugula for a little spice.
Spicy Baby Greens on Garlic Toast
From Poor Man’s Feast by Altman. Serves 2.
Ingredients
3 tbsp. olive oil
1 garlic clove, halved; one half minced, the other kept whole
3 cups packed cleaned baby green leaves
pinch of red pepper flakes
1 tbsp. good quality red wine-vinegar
4 slices country-style bread
Directions
1. In a large, straight-sided sauté pan set over medium heat, warm 1 tbsp. of the olive oil until it shimmers and add the minced garlic. When the garlic begins to take on color, add the kale leaves to the pan in batches, grabbing and rolling them with each addition, using tongs. Add the red pepper flakes, toss well, and cover. Cook until the greens have completely wilted to a dark green tangle, about 5-8 minutes. (Kale will take longer than spinach.) Drizzle with the vinegar.
2. Toast the bread, and rub each slice with the garlic half, and then drizzle with the remaining olive oil. Top with the greens and serve immediately.
This cucumber salad has unusual flavors, but will still pair well with grilled chicken or fish.
Thai Inspired Cucumber Salad
From Food 52. Serves 2 with dressing leftover.
Ingredients
1 large, cold cucumber, washed, peeled, halved lengthwise, seeded and sliced into 1/4-inch
to 1/2-inch thick slices
Coarse salt
1 cup dry-roasted peanuts
Thai hot chili oil, to taste
Sea salt, to taste
½ cup silken tofu
½ cup rich, creamy cold coconut milk
4 teaspoons minced lemongrass
1 tablespoon fresh-squeezed lime juice
½ salt
½ teaspoon sugar
2 tablespoons coarsely chopped mint
One 2-inch long Serrano pepper, coarsely chopped
6 large mint leaves, finely julienned
Directions
Place sliced cucumber in a colander over a bowl, sprinkle generously with salt and let sit in the refrigerator for about 30 minutes or the duration it takes you to prepare the rest of the ingredients.
Put peanuts in a bowl and drizzle with the hot chile oil. Toss to coat all the nuts, then grind some nice sea salt over them. Toss again and set aside. Note: if you like really hot flavors, you could also sprinkle the nuts with a bit of cayenne to up the heat.
Put the tofu, coconut milk, lemongrass, lime juice, salt, sugar, chopped mint, and Serrano pepper in a food processor and process until all the ingredients are blended well, scrapping down sides as needed.
Turn the cucumbers out onto paper towels or a dish towel, blot with additional towels until the cukes are fairly dry of excess liquid. Put them in a bowl.
For one cucumber, or two servings, use 1/4 cup of the dressing, toss, then the finely julienned mint leaves and 1/4 cup of the spicy peanuts. Toss again. Enjoy immediately or refrigerate for later.
Some options: I think some unsweetened shredded coconut would be nice to add to this, and I can see some finely shredded carrot as a garnish on top of each serving.
When mounded onto thick slices of toast, smoked trout becomes a meal. I have been buying Trader Joe's smoked trout for years and using it in simpler preparations (olive oil, lemon, crackers), but this is a better use of it yet—the smokiness of the trout permeates the salad, and the whole combination tastes fresh and bright, just the ticket this time of year. I haven't tried using canned salmon or tuna, but I imagine those would be good substitutes if you can't find smoked trout.
Smoked Trout and Avocado Salad Toasts
From Chez Panisse Vegetables via Food 52. Serves 4.
Ingredients
1 large shallot
1 lemon, juiced
salt and pepper, to taste
1/3 cup extra-virgin olive oil
2 heads Belgian endive or a mix of crisp Romaine and arugula
2 to 3 scallions, finely sliced
½ pound smoked trout, see notes above
1 firm, ripe avocado
¼ cup finely minced parsley
Four 1-inch thick slices good bread
Directions
1. Preheat the broiler to high. Finely mince the shallot and place in a small bowl. Cover with the lemon juice and a pinch of salt and freshly cracked pepper. (I like to add a pinch of sugar, too.) Set aside to macerate for 15 to 20 minutes. Use a fork to whisk in the olive oil. Taste and adjust seasoning as necessary.
2. Meanwhile, quarter the heads of endive through the core, then finely slice crosswise. Place in a large bowl. Scatter the scallions over top. Break the smoked trout into large pieces over top. Pour the dressing over top, and use your hands to gently toss everything together, keeping the trout in largish pieces. Taste and adjust seasoning as needed—now is the time to correct for seasoning because once the avocado is in, you don’t want to toss too much or it will all turn to mush.
3. Dice the avocado, and add to the bowl followed by the parsley. Toss with your hands again gently until combined. Set salad aside.
Arrange bread on cooling rack set on sheet pan. Drizzle lightly with olive oil. Broil 2 minutes or until lightly golden, keeping a close watch. Remove pan from oven, flip slices of bread over, drizzle with more oil, and return pan to the oven for another 2 minutes, or until bread is golden. Transfer toasts to a platter. Mound trout and avocado salad over top. Serve immediately.
Zip up your salads or grilled meat with quick pickles.
Quick-Pickle Any Vegetable: The Technique
I've seen this simple process done several different ways, but I always come back to this method for its consistently reliable results. Start by choosing and prepping your vegetable of choice. Since the pickling time is short (it is quick-pickling, after all), remember that the smaller the vegetable, or the thinner it's sliced, the more flavor it will pick up. Prepare the pickling mixture, toss in any extra flavoring ingredients, bring it to a boil, pour the liquid over the veggies, and then let them marinate until dinner is ready.
Choose Your Vegetables
Radishes: Thinly slice or julienne this crispy root vegetable to get the most flavor.
Red cabbage: For super-flavorful results, slice the cabbage into long, thin strips.
Carrot: Depending on how you plan to use pickled carrots, slice them into thin rounds (about 1/8-inch thick), or use a peeler to shave them into long strands.
Onions: For the best boost of flavor, cut onions into thin slices.
Peppers: For bell peppers, slice into thin strips; for jalapeños, opt for small, thin rounds.
Make Your Brine
1 cup white vinegar,
1 cup water,
1 tablespoon of granulated sugar,
1 teaspoon of kosher salt
Directions
Combine these four ingredients in a saucepan, and bring to a boil, stirring occasionally to dissolve the sugar. Add the prepared vegetables to a heatproof bowl and pour the pickling liquid over top. Let it sit for 10 minutes before putting those veggies to work. Or cover and refrigerate them for up to one month.
Add Extra Flavor (If You So Choose)
While the basic template above is all you need, that's not to say that you can't add any flavorful extras. Use any of these optional add-ins to give the pickles a spiced, herbal, or smoky aroma.
Peppercorns: Use a spoonful of whole peppercorns to add a lightly spiced, peppery touch.
Ginger: Add a few slices of fresh ginger for a spicy and floral zing.
Star anise: Toss in a few pieces of star anise to bring in a nice, smoky aroma.
Fresh herbs: Take your pick of any fresh herbs you can get your hands on; I'm partial to dill, thyme, or mint.
Chili flakes: If you want to bring the heat, a small spoonful of chili flakes will get the job done.
Roasted Green Beans with Bleu Cheese
From LA Times. Serves 4 to 6.
Ingredients
1 pound green beans, trimmed
2 tablespoons extra virgin olive oil, divided
1 teaspoon sea salt, divided
Freshly ground black pepper
1 large red pepper, cored and seeded
1 Vidalia or other sweet onion, peeled
1/2 cup walnuts
2 to 3 ounces American blue cheese
2 tablespoons chopped chives
Directions
Wash the green beans and dry well. Place in a large bowl and add 1 tablespoon of the olive oil and half of the salt. Season with pepper to taste. Toss to coat well. Spread on a rimmed baking sheet.
Cut the red pepper and onion into slices about the same thickness as the green beans. Place in a bowl and add the remaining oil and salt and season with pepper. Toss to coat well. Spread on a second rimmed baking sheet.
Heat the oven to 475 degrees. As it heats, toast the walnuts in a small baking dish, 5 to 10 minutes; watch carefully to be sure they don't burn. Cool, then coarsely chop.
Roast the vegetables until they're soft and starting to caramelize, 15 to 30 minutes, stirring and turning every 5 minutes to cook evenly without burning.
Transfer to a shallow serving dish. Sprinkle with the walnuts. Crumble the blue cheese over and sprinkle with the chives. Serve warm or at room temperature.
Green Beans with Pickled Shallots
From LA Times. Serves 4 to 8.
Ingredients
2 shallots, thinly sliced
3 tablespoons red wine vinegar
1 pound fresh green beans
1/4 cup olive oil, divided
1/2 teaspoon kosher salt
1 teaspoon grated lemon peel
Directions
In a small bowl, combine the shallots and the vinegar and set aside for 1 hour.
Toss the green beans with 2 tablespoons of the olive oil and sprinkle with salt. Grill over high heat until browned on both sides, about 8 to 10 minutes on an outdoor grill on the grill surface or in a grill basket.
Toss the grilled green beans with the lemon zest and arrange on a platter. Season with additional salt and pepper to taste.
Spoon the pickled shallots over the beans. Drizzle with 2 tablespoons remaining olive oil.
Ellis Island Green Beans
From LA Times. Serves 6.
Ingredients
1 pound green beans, trimmed
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 teaspoon granulated garlic
1 1/2 teaspoons salt
2 tablespoons olive oil
1 tablespoon chopped garlic
Directions
Bring a large pot of water to a boil. Add the green beans and blanch until crisp-tender, about 5 minutes. Immediately strain the beans and place in an ice bath to cool. When the beans are cool, drain and set aside.
Make the garlic salt: In a small bowl, combine the black pepper, onion powder, granulated garlic and salt. This makes a generous tablespoon garlic salt.
Heat a large sauté pan over medium-high heat until hot. Add the olive oil, then the chopped garlic, and cook until the garlic is aromatic, about 1 minute. Add the green beans and toss until warmed through. Remove from heat and toss in one-half of the garlic salt. Taste and add additional garlic salt as desired (we added almost all of it). Serve immediately.
And here is one last green bean dish. Remember this at Thanksgiving, if you like green bean casserole. This is lighter.
Lemony Green Beans With Almond Breadcrumbs
From The Kitchn. Serves 6.
Ingredients
1/2 cup blanched and slivered almonds
6 tablespoons extra virgin olive oil, divided
1 garlic clove, minced
1/2 cup breadcrumbs
Zest and juice of 1 lemon
2 tablespoons finely chopped flat-leaf parsley
Flaky sea salt
Pepper
1 1/2 pounds green beans, trimmed
Directions
Lightly toast almonds in a skillet over medium heat. Let cool, then transfer to a food processor and grind to the consistency of breadcrumbs.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add almonds, breadcrumbs, garlic, and lemon zest and cook, stirring constantly, until fragrant and golden. Remove from heat and stir in parsley. Set aside.
Place lemon juice in a small bowl and slowly whisk in the remaining olive oil. Season to taste with salt and pepper. Set aside.
Bring a large pot of salted water to a boil. Add green beans and cook until tender, about 5 minutes. Drain green beans, return to the pot, and toss with the lemon juice and olive oil vinaigrette.
To serve, arrange green beans on a platter, drizzling with vinaigrette left at the bottom of the pot. Sprinkle almond and breadcrumb mixture on top.