My introduction to soba noodles was actually on a plane flying from Tokyo to Honolulu, admittedly not the best place to get good food. The flight attendants came around with breakfast and asked if I wanted the Japanese or the American breakfast, and I chose the Japanese because I could see the noodles that someone else already had on their tray. I swirled them in the sauce and enjoyed the slippery sensation and flavor while the American woman next to me eyed them with a look that said, “I can’t believe you are eating that.” I just smiled and enjoyed my breakfast.

Soba noodles also make a perfect light lunch on a hot day and I’ve got my 6-year-old, Builder Guy, hooked on them. Sometimes we have them plain with the traditional dipping sauce, but other times I like them as a salad tossed with some vegetables. This particular recipe has lime juice, soy sauce, sesame oil, honey, grated ginger, scallions, and cilantro for flavor, and zucchini, carrots, and avocado for vegetables. I could eat this all the time, but it tastes best when zucchini is in season, so now is a perfect time of year for this salad. I follow Maki’s method for cooking soba noodles, and it works perfectly.

One common question about soba noodles is whether they are gluten-free because buckwheat is not actually wheat at all and is naturally gluten-free, and the answer is it depends. Many soba noodles have wheat flour added to act as a binder, but you might find some gluten-free soba such as Eden Selected Buckwheat Soba or King Soba Noodles in larger grocery stores, Whole Foods, or even an international grocery store. Of course, you can also make your own gluten-free soba. And if you cook gluten-free, make sure you also choose a gluten-free soy sauce.

I made this with our homegrown scallions, which have started to peak in production. Our ginger isn’t quite ready, but hopefully next month we’ll have fresh homegrown ginger root. Squash vine borers defeated our efforts to grow zucchini this summer, but there’s always next year.

Just a quick reminder that the deadline for the second anniversary of Grow Your Own is coming up on August 30. If you haven’t yet sent your post information, you still have time. Email me at andreasrecipesgyo AT gmail DOT com. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page. I’m excited about the anniversary event and can’t wait to see all your posts!

ZUCCHINI SOBA SALAD

Adapted from Epicurious.

Makes 4 to 6 large servings.

Equipment

5-quart pot
wire mesh strainer
large serving bowl

Ingredients

8 ounces (227 g) soba noodles
3 to 4 tablespoons fresh lime juice
6 tablespoons low-sodium soy sauce
1-1/2 tablespoons peeled and finely minced fresh ginger
1-1/2 teaspoons honey
2 tablespoons sesame oil
3 carrots, cut into 1/8-inch matchsticks
2 medium zucchini, cut into 1/8-inch matchsticks
4 scallions, thinly sliced crosswise
2 avocados, cut into chunks
sea salt, to taste
fresh ground black pepper, to taste
cilantro, for garnish

Preparation

1. Bring water to boil in the pot. Add the soba and reduce the heat so the water is simmering, not at a hard boil. Cook until soft and pliable, but not mushy. Drain and add very cold water back to the pot, add some ice if necessary. Stir the noodles with your hands or long chopsticks to loosen any remaining starches. Drain again and run cold water over the noodles until the water runs clear.

2. Whisk together lime juice, soy sauce, ginger, honey, and sesame oil in a large bowl. Add the zucchini, carrots, scallions, and avocado chunks and toss to combine. Season with salt and pepper.

3. Serve immediately at room temperature with cilantro for garnish.

More Salads

More Zucchini Salad Recipes From Around the Blogs

Kalyn’s Kitchen – Zucchini Carpaccio (Raw Zucchini) with Lemon, Herbs, and Goat Cheese

Closet Cooking – Grilled Asparagus, Zucchini, and Halloumi Salad

Almost Turkish Recipes – Zucchini Salad with Yogurt

A Veggie Venture – Tomato and Zucchini Salad

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

We had traditional Swabian potato salad (Schwäbischer kartoffelsalat), a salad which has yellow potatoes and a very simple oil and vinegar dressing, a few times while in Stuttgart. It is often used as a base for salad greens such as arugula or lettuces, and in fact it was served beneath the green salad at every restaurant we visited, a warm golden surprise waiting at the bottom of the plate.

It didn’t taste anything like the German potato salads we’ve had in the U.S. and we initially thought the difference was in the type of vinegar used, and it turns out we were right. As I researched I found the German recipes specified white wine vinegar, not plain white or apple cider vinegar which is often used in the U.S. I also learned that traditional German recipes call for some kind of broth to be mixed in at the end, either chicken or vegetable, as well as a little sunflower oil, a neutral flavored oil that doesn’t overpower the other flavors in the salad.

Steaming the potatoes rather than boiling keeps them from getting waterlogged and also helps retain their nutrients rather than tossing them out with the water. Make sure all the potatoes are approximately the same size for even cooking, and allow the the steamed potatoes to cool a bit before peeling so your fingers don’t get burned. The potatoes should be very tender when cooked.

This potato salad is great for summer cookouts because there is no dairy in the dressing and because it makes a great palette for green salads, adapting well to a variety of additions, including chives, asparagus, chopped egg, bacon, or ham.

SWABIAN POTATO SALAD (SCHWÄBISCHER KARTOFFELSALAT)

Adapted from www.ChefKoch.de.

Serves 6 to 8.

Equipment

6 quart pot with lid
steamer basket
large mixing bowl

Ingredients

2.2 pounds (1 kg) small Yukon gold potatoes, all about the same size
1 small Vidalia onion, finely chopped
1 cup (240 ml) light vegetable broth (or chicken broth), hot
1/4 teaspoon sea salt, or more to taste
1 pinch white pepper
2 tablespoons white wine vinegar
3 tablespoons neutral flavored oil, such as canola or sunflower

Preparation

1. Place the steamer basket in the bottom of the pot and add water until it touches the steamer. Bring to a boil. Add the potatoes, arranging them evenly on the steamer surface. Cover and cook until the potatoes are fork tender, about 20 to 30 minutes. Drain. Allow to cool until you can hold the warm potatoes without getting burned. Peel and slice the warm potatoes.

2. While the potatoes cook, stir together the onions and the hot broth and set aside. When finished slicing the steamed potatoes, warm the broth mixture until hot.

3. Put the sliced potatoes in the large bowl. Pour on the broth mixture and sprinkle on the sea salt and pepper, then add the vinegar and oil. Carefully turn the potatoes to distribute the seasonings, but try to avoid breaking the slices. Typically served warm, but you can also serve chilled.

More Summer Cookout Recipes

More Potato Salad Recipes From Around the Blogs

Karina’s Kitchen – Champagne Vinegar Red Potato Salad

Albion Cooks – French Potato Salad

Just Hungry – Japanese Potato Salad

Laylita – Ensalada Rusa (South American) Potato Salad

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

We truly enjoy strawberry season, and every time I start cleaning another batch of berries the boys are at my elbow begging for some of the juicy red fruits. I have to watch Monkey Boy and Top Gun because they will sneak the berries off to a hidden corner and get the sticky juice all over the furniture and floor.

Like many fruits, strawberries work well in both savory and sweet dishes, and I think they taste great with spinach. Even my picky boys will eat spinach salad if I add some strawberries to it, and I sprinkle a slightly sweetened vinaigrette made with champagne vinegar on top for another splash of flavor. This is a salad that makes a delicious treat for a family meal or guests.

STRAWBERRY SPINACH SALAD WITH AVOCADO AND CHAMPAGNE VINAIGRETTE

Serves 4 to 6.

Equipment

small bowl or cruet
salad bowl(s)

Ingredients

VINAIGRETTE
2 tablespoons champagne vinegar or white balsamic vinegar
6 ounces extra virgin olive oil
1/2 teaspoon honey
1/8 teaspoon sea salt
1/8 teaspoon fresh ground black pepper

SALAD
6 ounces baby spinach, washed and patted dry
2 cups strawberries, quartered
1 avocado, thinly sliced
4 ounces goat cheese, crumbled
1/4 cup rough chopped pecans, toasted

Preparation

1. VINAIGRETTE In the small bowl, whisk together the champagne vinegar, olive oil, honey, and sea salt.

2. SALAD: In the salad bowl(s), arrange the ingredients in layers: baby spinach on the bottom, then strawberries, avocado slices, pecans, goat cheese, and pecans. Serve with the vinaigrette.

More Salad Recipes

More Salad Recipes with Fruit From Around the Blogs

Use Real Butter – Strawberry Hazelnut Salad

Rasa Malaysia – Fruit Salad with Baby Shrimps and Toasted Coconut

Steamy Kitchen – Asian Tropical Fruit Salad

Baking Bites – Mojito Fruit Salad

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

Bean salads are an essential part of any recipe file and are great for summer picnic salads since they are often dressed with dairy-free vinaigrettes. I like to mix up my own vinaigrettes, usually tasting and estimating until I get a flavor I like. In his new book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking, Michael Ruhlman explains how to use ratios to create everyday dishes. The standard ratio for vinaigrettes is three parts oil to one part acid, though it can vary depending on whether you choose a citrus juice or vinegar. Citrus juices tend to be very acidic and need some extra oil to balance the flavor, but generally vinegars work well with this three to one ratio. For this vinaigrette, I used one part white balsamic vinegar to three parts extra virgin olive oil.

Some of the herbs in our garden have gone to flower, looking rather scraggly and in need of pruning, and I used some of the trimmings in this salad. Parsley is a biennial, flowering in its second year, and the leaves often turn bitter after that, so it’s time for me to plant some more parsley.

This is my contribution to Grow Your Own, a blogging event that celebrates the dishes we create from foods we’ve grown, raised, foraged, or hunted ourselves. Zora of Gardenopolis is our host for this round, so be sure to visit her blog for more information about submitting your post. Summer is here and we’re back to doing Grow Your Own twice a month, so posts are due to Zora by June 15. If you are new to the event, you can read more about the rules for participating at the Grow Your Own page.

CANNELLINI BEAN SALAD WITH WHITE BALSAMIC VINAIGRETTE

Serves 4 to 6.

Equipment

small bowl or cruet
medium bowl

Ingredients

VINAIGRETTE
2 tablespoons white balsamic vinegar or white wine vinegar
6 ounces extra virgin olive oil
1/8 teaspoon fresh ground black pepper
1/8 teaspoon sea salt

SALAD
2 (15-ounce/439 g) cans cannellini beans, drained and rinsed well
1/4 cup chopped parsley
1 teaspoon fresh oregano
1 teaspoon fresh lemon thyme
2 thin slices red onion, cut in half
2 ounces feta cheese, crumbled

Preparation

1. Whisk together the white balsamic vinegar, olive oil, black pepper, and sea salt.

2. Toss the beans and vinaigrette in the medium bowl, then add the parsley, oregano, lemon thyme, onion slices, and feta cheese. Serve immediately or chill an hour or two before serving.

Variations

Use dry beans: Rinse 1 cup dry beans until clean. Cover with water and soak overnight. Drain, then add fresh water to cover. Cook over medium heat until the beans are tender, 1 to 2 hours. Drain and cool.

Add fresh halved cherry or grape tomatoes when in season.

References

The Big Book of Herbs, by Arthur O. Tucker and Thomas Debaggio

Ratio: The Simple Codes Behind the Craft of Everyday Cooking, by Michael Ruhlman

Other Salad Recipes

More Bean Salad Recipes From Around the Blogs

101 Cookbooks – Curried Bean Salad

Kalyn’s Kitchen – Green Bean Salad with Hearts of Palm

London Foodie in New York – Thai Green Bean Salad

Farmgirl Fare – Garbanzo Bean Salad

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

We’re still cooking from scratch; no take out, no pizza delivery guy ringing our doorbell, we’re just making our weekday meals less complicated. Not that I was serving cordon bleu before, but now we are even more mindful of our menu and time required to prepare food. The season is in our favor, with so many fresh fruits and vegetables available it’s easy to pull together a quick meal. Our tomatoes are ripening beautifully, and we gathered some of the fresh grape tomatoes and parsley and basil from the garden and added all of it to the bowl.

I chose this pasta salad from Stonewall Kitchen Favorites because the beautiful colors jumped out me and the flavors seemed just right. This recipe makes enough for a crowd. I cut it in half and noted it could still comfortably feed four people as a light meal.

This is my contribution to Grow Your Own, hosted by Jessica of Finny Knits. Visit the Grow Your Own information page to learn more about the event, and visit Jessica’s post with information on this round. Entries are due tomorrow August 15.

P.S. If you missed the give away for the Stonewall Kitchen Favorites cookbook, you still have time to enter today!

MEDITERRANEAN ORZO SALAD

Adapted from Stonewall Kitchen Favorites, by Jonathan King, Jim Stott, and Kathy Gunst.

Makes about 6 to 10 servings.

Equipment

large pot with a lid
fine mesh strainer
large mixing bowl
small bowl

Ingredients

16 ounces (~455 g) orzo or other small pasta
1/4 cup (~60 mil) olive oil
1/3 cup (~80 mil) plus 1 tablespoon red wine vinegar
2 tablespoons grated lemon zest
1/4 cup (~60 mil) freshly squeezed lemon juice
2 cups Kalamata olives, chopped
2 pints (~680 g) grape tomatoes, halved lengthwise
1 large red onion, finely chopped
1/2 cup drained capers (optional)
1/2 cup (~20 g) lightly packed chopped fresh parsley leaves
freshly ground black pepper
pinch of sea salt

Preparation

1. Bring about 3 quarts of water to boil in the large pot. Add salt and the orzo and cook until al dente. Drain well in the mesh strainer, then pour hot orzo into the mixing bowl.

2. While the orzo cooks, stir together the olive oil, red wine vinegar, lemon zest, and lemon juice in the small bowl. Pour the mixture over the hot orzo and toss. Allow it to sit for about 5 minutes. Stir occasionally.

3. Add the olives, grape tomatoes, onion, capers, and parsley, and stir well. Season with fresh ground pepper and a pinch of sea salt. Serve warm, cold, or at room temperature.

Variations

• Mix Kalamata with green and black olives.
• Double the lemon zest and juice.
• Add 1/4 cup freshly chopped basil leaves or fresh oregano.
• Add 1/4 cup chopped sun-dried tomatoes.
• Add 1 cup chopped seedless cucumbers or red bell pepper.
• Add 1 cup crumbled feta cheese.
• Substitute a different cooked grain for the orzo, such as Israeli couscous, barley, or quinoa.

Other Light and Healthy Recipes

More Pasta Salads from Around the Food Blogs

The Kitchen Sink – Grilled Vegetable Orzo Salad

The Cooking Adventures of Chef Paz – Orzo Salad

Simply Recipes – Pesto Pasta Salad

Kalyn’s Kitchen – Pasta Salad with Slow Roasted Tomatoes, Grilled Zucchini, and Basil

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

Early today I returned home from 10 glorious days of vacation to find our garden in full production mode. All the tomato plants have green tomatoes, teasing, making me wait until they ripen. I could pick some of the green peppers to encourage more flowering, and I probably will as I find it difficult to wait for peppers to fully ripen to a beautiful red, yellow, or orange.

The parsley is very bushy, even though I trimmed it back before we left and made fresh tabouleh with the leaves and stems. Tabouleh is one of the healthiest salads you can make; the parsley alone is bursting with 13 vitamins and minerals and even supplies protein; the bulgur provides fiber, protein, and potassium; the tomatoes are rich in vitamin C and lycopene; and the scallions are a significant source of vitamin K, about 250% of the daily requirement. Somehow knowing that the salad is so healthy makes it taste even more delicious.

My first taste of tabouleh came while living in Saudi Arabia about 15 years ago, and I still crave Middle Eastern food to this day. Serve this as a side dish with kabobs and fresh pita.

This is my contribution to the blogging event Grow Your Own. Bee and Jai of Jugalbandi are hosting this round, so be sure you visit their blog for more information on how to participate. The deadline for posts is July 30.

Other Middle Eastern Recipes You Might Like

Equipment

medium bowl
fine sieve
2 tea towels
large bowl
cruet or small jar with lid

Ingredients

3/4 cup (112 g) bulgur (aka burghul)
16 ounces (475 ml) cold water
2 cups (80 g) coarsely chopped fresh parsley
3 green onions (aka scallion, spring onion), finely chopped
1/4 cup (10 g) chopped mint
2 tablespoons fresh lemon juice
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup (60 ml) extra virgin olive oil
2 ripe, firm tomatoes, seeded and diced
crisp lettuce leaves (optional)

DRESSING
1/4 cup (60 ml) fresh lemon juice
1/2 teaspoon salt

Preparation

1. Pour the bulgur wheat into the medium bowl and cover with the cold water. Allow to sit for 30 minutes.

2. While the bulgur soaks, wash the parsley and trim away any large, tough stalks. Lay the damp parsley in a tea towel and wrap lightly. Place in the refrigerator until it’s crispy and mostly dry.

3. Strain the wet bulgur through the sieve, then pour onto a tea towel and allow to dry a little. Pour the bulgur into the large bowl and add the chopped green onions. Toss and squeeze with your hands so the bulgur absorbs the onion flavor.

4. Add the chopped parsley and the mint, and toss.

5. Pour the lemon juice into the cruet or jar, and add the salt and pepper. Shake for about 30 seconds, then add the olive oil and shake until the mixture is fairly homogeneous. Pour over the salad and stir.

6. Add the seeded, diced tomatoes and stir. Cover the bowl and chill for at least 1 hour.

7. Serve in small bowls with the lettuce leaves. Whisk together the lemon juice and salt and sprinkle on top of each serving.

Resources

Wikipedia – Tabbouleh

Wikipedia – Burghul

Wikipedia – Parsley

Wikipedia – Scallion

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Source: adapted from The Complete Middle East Cookbook, by Tess Mallos

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

We like to use herbs in our green salads for the extra splash of flavor, but we prefer to make the herbs a main part of the salad rather than just a garnish. Cilantro, parsley, and basils work very well as salad flavor boosters and they also provide antioxidants and essential vitamins. Fortunately our garden has plenty of our three favorite herbs for our summer salads!

Slaws are very simple and a perfect accompaniment for summer cookouts and picnics, especially when they are dairy free, which means you don’t have to be as concerned about keeping them chilled. This one uses two colors of cabbage and adds the flavor of fresh cilantro, my favorite herb, with a twist of fresh lime juice.

This is my contribution to this week’s edition of Weekend Herb Blogging, a weekly event founded by the wonderful Kalyn of Kalyn’s Kitchen. Kalyn herself is hosting this week, so be sure to check out her blog for the round-up!

Other Salad Recipes You Might Enjoy

Equipment

large bowl
small bowl or jar with a lid

Ingredients

3 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 cup coarsely chopped fresh cilantro
3 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Preparation

Mix shredded red and green cabbage, carrots, and cilantro in the large bowl. Whisk olive oil, lime juice, salt, and pepper in small bowl or shake in a jar with a lid to blend. Add to cabbage mixture and toss to coat. Chill before serving.

Makes about 6 cups.

Variations

You can also use a 12-ounce bag of shredded coleslaw mix instead of chopping the cabbage.

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Source: adapted from Cooking Light

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

Summer would not be the same without some of my favorite foods: barbecued ribs, potato salad, coleslaw, and ice cream. If we cook up a batch of ribs, we must have some potato salad on the side or the meal just doesn’t feel complete. When we first got married Michael wanted me to learn to make hot German potato salad, which uses a vinaigrette for the sauce, so I learned and enjoyed making it for him, but once he tried this mayonnaise salad it became his new favorite.

Many potato salad recipes call for boiling the potatoes, but I prefer to use steam instead because they do not get water logged and they retain their nutrients rather than pouring them out in the water. You want the potatoes to cook evenly and quickly, so use small red potatoes and make sure they are all the same size. I boil water in an electric kettle because it’s very fast, then pour the hot water into the bottom of a 6-quart pot and add the steamer basket, arrange the potatoes in a single layer and let them cook covered while the water boils beneath. Steamer baskets are inexpensive and widely available.

For boiling the eggs I recommend the Cook’s Illustrated method. Cover the eggs with cold water, bring to a boil, turn off the heat and cover and allow to sit in the hot water for 10 minutes. Then place the eggs in an ice bath for five minutes to stop the cooking. As long as I don’t forget about the boiling egg (must remember to use the timer), it cooks perfectly without any gray-green slime around the yolk.

Makes about six cups of potato salad, enough for 8 to 10 servings.

Other Recipes You Might Like

Equipment

6-quart pot with lid
water kettle
steamer basket
2 quart saucepan
small bowl
medium bowl
large serving bowl

Ingredients

2 pounds (approx 900 grams) small red potatoes, scrubbed clean with skin on
2 eggs
3 green onions, cut into very thin slices
3/4 cup (approx 180 mil) mayonnaise or light mayonnaise
1 teaspoon celery seed
1 teaspoon sea salt
fresh dill for garnish

Preparation

1. STEAM POTATOES: In the water kettle, bring water to boil. Pour into the pot just until the water touches the bottom of the steamer basket.

2. Place the potatoes in the steamer basket in a single layer. Cover and steam for 15 to 20 minutes, or until they are tender. You can test with a bamboo skewer. Potatoes should be cooked all the way through, but not mushy. Remove potatoes from the pot and allow to cool to room temperature.

3. COOK EGGS: While the potatoes cook, place eggs in the 2-quart saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove the pan from heat, cover, and let sit for 10 minutes. Just before the eggs finish the sitting time, add 1/2 cup of ice and 1 cup of cold water to the medium bowl. Transfer the eggs to ice water bath with slotted spoon and allow to sit 5 minutes.

4. SAUCE: While the potatoes and eggs cool, stir together the mayonnaise, salt, and celery seed in a small bowl.

5. COMBINE: Peel the eggs. Cut the potatoes and eggs into small pieces and put into the large serving bowl. Stir in the onions and sauce until it is thoroughly distributed. Garnish with dill leaves and serve. Store covered in the refrigerator for up to two days.

Variations

Other chopped vegetables to add: celery, pickles.

If you decide to add more vegetables, remember to increase the amount of mayonnaise, salt, and celery seed accordingly.

If you like a little spice in your potato salad, add 1 tablespoon Dijon mustard or 1 teaspoon prepared horseradish to the mayonnaise mixture, or use a little sour cream.

Thanks for reading Andrea’s Recipes through a feed! Copyright © 2005-2009 Andrea’s Recipes.

I have to confess that I am sometimes impatient. (Michael will probably laugh his head off when he reads that statement.) Ok, maybe more often than that. When I make up my mind about something, it’s got to get done yesterday or no later than now.

Right now I’m impatient with our container garden, which seems to be taking its own sweet time ripening our fruits and vegetables. We’re just dying to grab a bunch of colorful peppers and use them, but they are just hanging around and staying green. I planted red and yellow peppers, and so far we’ve only gotten two yellow peppers and zero red peppers. We’ve become impatient and have started picking them green so that we can eat them and encourage the plants to produce more.

When we finally got a yellow pepper—one yellow pepper—I sliced it thinly and tossed it in this cabbage salad. The vinaigrette gives it a nice Asian twist that pairs well with the Thai grilled chicken I posted this week. The sesame oil has a strong flavor, so you may want to add just one teaspoon and taste test before adding more.

This is another recipe using my favorite herb, cilantro, which ironically enough, is one herb that gives me fits when trying to grow it. Oh, I don’t have any trouble getting it to grow, but for some reason it seems to go to seed so fast that sometimes I don’t even get to use it before the leaves are done for. So I’m trying a new technique this winter in my kitchen garden. I’m going to try planting three different containers about two weeks apart, and then harvest as soon as the leaves are full, even if I don’t plan to use it right away. Then I’m going to chop and freeze it in cubes. It won’t be useful for garnish, but it will be great for cooking or even in vinaigrettes.

Equipment

large bowl
small bowl or cruette

Ingredients

1 head cabbage (napa, bok choy, or green), shredded
2 yellow or red peppers, thinly sliced
1/2 cup sliced green onions
1 cup matchstick carrots
1/2 cup coarsely chopped cilantro

VINAIGRETTE
1/2 cup rice wine vinegar
2 tablespoons lime juice
1 tablespoon grate fresh ginger
2 tablespoons light brown sugar
1 tablespoon soy sauce
2 teaspoons sesame oil

Preparation

1. In the small bowl, whisk together the rice wine vinegar, lime juice, ginger, brown sugar, soy sauce, and sesame oil. Set aside for about 30 minutes.

2. In the large bowl, toss together the cabbage, green onions, carrots, and cilantro. Chill until ready to serve.

3. Toss the vinaigrette with the cabbage mixture and serve immediately. Refrigerate any leftovers.

Seasonal fruit salads are perfect for light meals or desserts in the summertime, and adding lime and mint just brightens the flavors. When the temperatures start to soar, the boys and I like to pair fruit salad with fresh cheese and whole grain crackers for a healthy lunch. I don’t measure the fruit, I just put a few spoonfuls in each bowl, and I kinda sorta make a wild scientific guess as I stir together the lime syrup, so don’t hold me to any of these measurements. Just relax, kick back, and enjoy the last days of summer as you savor the salad.

This version uses fresh cantaloupe and strawberries, although you can choose from a host of fruits, including blueberries, watermelon, mango, kiwi, raspberries, and blackberries. The lime syrup is made from simple syrup that I always have in my refrigerator, and the mint comes fresh from my container herb garden.

This is my (late) contribution to La Festa Al Fresco, an annual event hosted by Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice. These gals throw quite a party, so be sure to head on over to the round-up on September 9.

Equipment

salad bowls

Ingredients

fresh cantaloupe, cut into bite-sized chunks, chilled
fresh strawberries, cut into quarters, chilled
zest of 1 lime
juice of 2 limes
fresh mint leaves, minced

SIMPLE SYRUP
2 cups granulated sugar
1 cup water

Preparation

1. SYRUP: Bring the water to boil then stir in the sugar. Cook until the sugar dissolves completely, then remove from heat and allow to cool to room temperature. Store in the refrigerator in a plastic squeeze bottle for easy dispensing.

2. Pour 1/4 cup of the simple syrup into a small bowl. Add the lime zest and juice, and stir. Set aside for about 30 minutes.

3. To serve, put the fruit into salad bowls, pour the lime-infused syrup over the fruit and garnish with the minced mint leaves. Enjoy immediately.