All our meals this week were farmers' market inspired. We had a salad of Italian greens with fresh blueberries and a buttermilk-goat cheese dressing, ratatouille, grilled chicken with grilled fresh corn, and more salads. Have I told you lately how much I love summer?
Here are two winning recipes from this week's dinner menus, both featuring the best of the season. I made a couple of changes to the salad, which I mention in the recipe.
Tomato Salad with Feta and Pistachios (from Bon Appetit)
- 3 tablespoons pistachios (I used cashews)
- 1 pound mixed tomatoes, some sliced, some cut into wedges
- 2 small cucumbers, sliced (I added this)
- Kosher salt and freshly ground pepper
- 1/4 cup Basic Lemon Vinaigrette (click link)
- 1/4 cup chopped parsley, plus leaves for serving
- 1/4 cup crumbled feta
Arrange tomatoes and cucumbers on a plate; season lightly with salt and pepper. Mix vinaigrette, 1/4 cup parsley, and two-thirds of the nuts in a small bowl. Drizzle over tomatoes. Top with feta and remaining parsley and nuts. (photo: Bon Appetit)
Tuscan-Style Quinoa (from Vegetarian Today)
- 1 can (15.5 oz) cannellini beans, drained & rinsed
- 1 tablespoon white wine vinegar
- 1 tablespoon + 2 teaspoons extra-virgin olive oil
- 4 teaspoons minced garlic
- 3-4 tablespoons water
- 1 teaspoon minced fresh thyme
- 1 cup uncooked quinoa
- 2 tablespoons minced fresh basil
- 2 cups thinly sliced fennel bulb
- 2 small zucchini, halved and sliced
- 2 cups diced yellow squash
- 1/2 cup dry white wine
- 2 Roma tomatoes, seeded and diced
- 1 tablespoon minced fresh thyme
- 1/4 cup chopped kalamata olives
Cook the quinoa according to package directions. Stir in the basil after the grain has cooked.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the fennel, zucchini, and yellow squash, and cook until softened, 8-9 minutes. Add the remaining 2 teaspoons of garlic; cook 30 seconds. Stir in the wine; simmer until liquid is reduced by half. Stir in tomatoes and thyme.
To serve: place the quinoa on a platter, add the vegetable mixture, and scatter the olives over top. Pass the bean sauce at the table. (photo: Vegetarian Times)
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Both of your salads look delicious. I love the addition of the pistachios to the tomato and feta cheese classic and the Tuscan Style Quinoa looks like a light summer dinner for us..
Perfect salads for this hot weather. I will be stealing both recipes!ReplyDelete
I could eat salads like that every day.ReplyDelete
Salads have been on the menu here too -- the tomato selection in your bowl looks very good. The quinoa salad must be a lot of work!ReplyDelete
Your linky software gives an error message after each attempt to update the list. However, it's only necessary to refresh the page, and then the new link appears and another can be added.
best... mae at maefood.blogspot.com
Both of these sound delicious! I make tomato/cucumber salad all the time this time of year - but I never thought to add pistachios. YUMM!ReplyDelete
I must be one of the rare ones who doesn't love eating out a lot. Lunch I enjoy out in some quirky place but I do like dinner at home.ReplyDelete
Both recipes look like summer winners! I'm so enjoying the selection of good produce we end up with having almost more than can be used in time.ReplyDelete
Both of these recipes look perfect for summer. I love the pistachios (or cashews!) ;-) added to the salad and all of the veggies in the quinoa. Thanks for sharing!ReplyDelete
They both look fantastic! I'm stealing them as well!ReplyDelete
Thanks as always I wish it was summer here - a very cold morning - had to break out the thermals! Cheers from Carole's ChatterReplyDelete
I like the idea of the tomato salad sans the parsley.ReplyDelete
The Tomato Salad with Feta and Pistachios sounds good, but I'm not a fan of feta, so I'd use something else.ReplyDelete
Tuscan-Style Quinoa sounds really good.
Yum! I tried a summer recipe,from the kitchn tonight and it was awesome. No cook tomato sauce 👍🏻👍🏻ReplyDelete