Dinner, Lunch

Buffalo Chicken Chili

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Spicy Buffalo Chicken Chili with White Beans and Cheddar.  Seemingly we strive to eat like we live in a bar, and this one hits all hot buttons.  It’s hearty and healthy, and tastes like everything you want to eat right now.  Happy New Year!

Whether you spend your winter on the slopes, in the rink, or mostly on the couch, this soup is for YOU!  It’s delicious, and despite the incredibly rich flavor, it’s healthy and lighter than you’d expect.  Slightly tweaked version of the Half Baked Harvest Spicy White Buffalo Chicken Chili, it comes together in about 30 minutes start to finish and reheats well for the next day.  It’s great for game day and makes a great school lunch in a thermos.  

I used to be horrified at the amount of Frank’s Red Hot and Tabasco sauce we go through on a weekly basis.  I buy both at Costco now, regularly.  This recipe suits our family pretty well.  Goes great with skillet cornbread too.

Buffalo Chicken Chili

Print Recipe
Spicy Buffalo Chicken Chili with white beans and cheddar
Course Salad, Lunch, Dinner, snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 2 Tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 poblano peppers, chopped
  • 4 cloves garlic, smashed and minced
  • 1 Tbsp dried parsley
  • 1 Tbsp dried chive rings
  • 1.5 tsp dried dill
  • 1.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 3/4 tsp black pepper
  • 1.5 lbs chicken thighs (boneless, skinless)
  • 5 cups chicken stock
  • 4 oz full fat cream cheese - room temp
  • 1 19 oz can of white beans, drained and rinsed
  • 1/2-3/4 cup Frank's Red Hot Sauce
  • 1/2 cup salsa verde
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped scallions
  • sliced avocado, cheddar, and sour cream for topping

Instructions

  • Heat the olive oil in a large stock pot, or a dutch oven, over medium heat. Add the onion and poblano peppers, sautéing until softened, about 5 minutes. Add the chopped garlic and all spices (parsley through black pepper) and cook for one more minute. Add the chicken and cover with the stock. Bring to a boil, then reduce to a simmer until the chicken is cooked through, about 20 minutes.
  • Pull the chicken out, and shred using two forks.
  • Add the cream cheese to the pot, slowly letting it melt into the broth. Using a whisk, make sure it's fully combined into a creamy consistency. Add the chicken back to the soup, along with the beans, salsa, buffalo sauce and cheddar cheese. Continue to cook for another ten minutes, until everything is heated through and melded together. Add the cilantro at the end.
  • To serve, ladle the chili into soup bowls, and top with cheddar, avocado, and sour cream or greek yogurt. I like extra cilantro and scallions too. This soup is great served with cornbread or tortilla chips.

Notes

This recipe is slightly adapted from Half Baked Harvest's Spicy White Buffalo Chicken Chili - I used chicken thighs instead of breasts, and increased the amount of chicken and beans slightly. I also prefer slightly less dill.  The recipe can also be made in a slow cooker - simply follow the first step, loading everything into the slow cooker, and cook on high heat for 3-4 hours.  Finish the soup the same way, adding everything at the end and cook for another 20 minutes or so.  I prefer the stove top method as it's quick and easy.  
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Dinner, Lunch

Christmas Pasta with Slow Cooked Chicken

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The perfect winter pasta dish with slow cooked chicken, bacon, bay and allspice.  This simmers for hours, making the house smell incredible, ultimately leaving chicken that literally falls off the bones.

This recipe is taken from the Super Simple Cookbook from Half Baked Harvest, and is titled Caroline’s Family’s Chicken Mostaccioli – I switched a couple of things up, including the shape of the pasta.  I love the way these long noodles hold the pulled chicken together.  I am calling it Christmas pasta due to the all-spice and the fact that it just screams to be eaten at a family gathering.  Despite the inherently rich tasting sauce, this dish is incredibly light.  It’s the perfect thing for a cold night by the fire!

Christmas Pasta with Slow Cooked Chicken

Print Recipe
Pasta with slow cooked chicken, bacon, bay and all-spice.
Course dinner
Cuisine Italian
Keyword pasta, chicken pasta, slow cooked
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8

Ingredients

  • 5 slices thick cut bacon, chopped
  • 2 bone-in, skin-on chicken breasts
  • 3 bone-in, skin-on chicken thighs
  • kosher salt and black pepper
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 2 cans tomato paste (6 oz each)
  • 4 cups water
  • 2 bay leaves
  • 1/2 tsp ground all-spice
  • 1 parmesan rind
  • 1 lb. dried pasta - I like Mafaldine for this
  • 1/2 cup grated parmesan

Instructions

  • In a large dutch oven, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, about 6-8 minutes. Leave the fat in the pan, removing the bacon bits to a paper towel lined plate for later.
  • Sprinkle the chicken breasts and thighs liberally with kosher salt and black pepper. Working in two batches, sear the chicken skin side down in the bacon fat in the same pot over medium high heat. Flip to sear and then remove to the plate with the bacon bits to finish the rest of the chicken. Don't crowd the pan, as the chicken won't brown properly.
  • In the same pan, saute the onions in the leftover chicken and bacon fat, until translucent, about 5 minutes. Add the garlic and cook for one more minute. Add the wine, cooking to scrape all of the browned bits from the bottom of the pot. Add the two cans of tomato paste, cooking briefly to remove the raw taste. Slowly pour the 4 cups of water into the pot, stirring to combine the tomato paste into the liquid. Add the all-spice, and put all of the chicken and bacon bits back into the pot. Add the bay leaves and parmesan rind, and cover with a tight fitting lid. Reduce the heat to low and simmer for TWO HOURS, without opening the lid.
  • After the first two hours, remove the lid and continue to simmer for another 2-4 hours, uncovered.
  • When you are done cooking, remove the chicken to a separate large plate. Discard the skin and bones, shredding the meat into fine strips. Remove the bay leaves and parmesan rind, and then return the cooked chicken back to the pot, stirring to thicken the sauce. Taste for salt and pepper, and add as needed.
  • When ready to eat, cook the pasta according to package directions, and drain, reserving about 3/4 cup of the cooking liquid. Toss the cooked pasta into the sauce, along with 1/2 cup of grated parmesan. Thin with the reserved pasta cooking water as you like.

Notes

The pasta can be made up to three days in advance, and the sauce also freezes well in a sealed container.
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Dinner, Lunch

Garlic Yukon Gold Mashed Potatoes

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Creamy garlic smashed Yukon gold potatoes – the only recipe you’ll ever need for this iconic side dish that needs a spot at everyone’s table this season.

Mashed potatoes make everyone happy.  This is the simplest recipe that requires no peeling, and takes only 25 minutes to cook due to the small dice on the potatoes.  Salting the water flavors the tubers throughout, lending to a creamy texture at the finish.  My best advice is to make EXTRAS!

Oven space can be at a premium over the holidays, and this is a stove-top recipe that also can easily be re-heated in a crock pot.  Make them a day or two in advance, and reheat on low for 30 mins to an hour before eating – just have some extra cream on hand if they seem a little dry.  

Garlic Yukon Gold Mashed Potatoes

Print Recipe
Creamy Garlic Yukon Gold Mashed Potatoes
Course dinner, Lunch, Side Dish
Cuisine American
Keyword MASHED POTATOES
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 4 lbs Yukon gold potatoes, washed and chopped (leave skin on!)
  • 4 cloves garlic - peeled and left whole
  • 1-2 Tbsp kosher salt
  • 1.5-2 cups heavy cream, at room temp
  • 10 Tbsp butter
  • fresh cracked black pepper

Instructions

  • Wash the potatoes, leaving the skin on, and chop into cubes that are about 2 inches in size. Fill a large pot with the potatoes, and cover with just enough COLD water to cover by 2 inches. Heavily salt the water (this is the only salt in the recipe, and it flavors the potatoes while they cook - I recommend 1-2 Tbsp).
  • Bring the potatoes to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain, and throw back into the hot pot, leaving the cloves of garlic in the mix. Add the cream and butter to the potatoes, and mash to combine into a creamy consistency. Add a ton of cracked black pepper and taste for seasoning. You likely won't need any salt, but add if you prefer at this point.
  • ENJOY!

Notes

This recipe is easy to make ahead by 24 or 48 hours.  They can also be kept warm if covered in a low temp oven.  To save oven space at holidays, I have had great success putting these into my slow cooker and heating over low heat about 30 minutes before eating.  Have some extra cream on hand in case they need a little!
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Dinner

Skillet Roast Chicken with Paprika and Caramelized Onions

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Spice Rubbed Chicken Roasted in a Skillet on a bed of onions and garlic.  This is a spin on Molly Baz’s Pastrami Roast Chicken, which is stunning and delicious!

I love a good roast chicken.  My family?  They are okay with it.  Until this one came into the kitchen.  It’s SO GOOD!  Even my husband and son, who douse EVERYTHING in hot sauce, found this one didn’t need a thing.  The spice rub sits on the bird for at least an hour (ideally 6-8) and flavors and tenderizes the meat, while a high cooking temp ensures crispy skin and dinner is ready in an hour!

One of the best parts of this recipe is that it cooks in 55 minutes.  We tend to need a 4.5 lb chicken to feed our crew.   It was completely done in under an hour at 450 degrees.  One trick to this is the shallow roasting situation of the cast iron skillet, and sending the legs (tied) toward the back corner of the oven to ensure even cooking (the back left corner is supposed to be the hottest spot – who knew?).  

The other best part about this dinner is the bed of onion and garlic deliciousness that slowly cooks into caramelized perfection below the bird and all those schmaltzy drippings, making the ultimate condiment.  It’s one giant Visalia sliced into wedges, and a whole head of garlic cut in half horizontally, then cooked in the skins to result in perfectly roasted garlic goodness at the end!

Skillet Roast Chicken with Paprika and Caramelized Onions

Print Recipe
Paprika Dusted Whole Roasted Chicken on a bed of onions and garlic.
Course dinner, Lunch
Cuisine American
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4

Ingredients

  • 1 whole chicken (4-5 lbs)
  • 1-2 yellow or white onions
  • 1 head garlic
  • 5 tbsp olive oil (divided)
  • 4 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp paprika
  • 1 Tbsp brown sugar

Instructions

  • Rinse and pat dry your chicken. You want a thoroughly dry bird to ensure crispy skin. Place the chicken in a large shallow bowl (I use a pie plate).
  • In a small bowl, combine the salt, pepper, paprika, brown sugar, and 2 Tbsp of the olive oil to form a paste. Take the paste and smear it all over the outside of the chicken, making sure to reach every spot. Place the chicken in the fridge for at least an hour to let the seasoning get into the skin and meat. Leave the chicken uncovered while resting in the fridge. Remove 20 minutes before roasting.
  • Preheat oven to 450 degrees with a rack positioned in the middle to lower third with plenty of room above.
  • Remove the outer skin, and slice the onions into 8ths, leaving the wedges in tact at the stem. Slice the head of garlic in half horizontally, leaving the skin ON - this will help the cloves not burn during the roasting. Scatter the onions and garlic in the bottom of a 12 inch cast iron skillet, tossing with 3 Tbsp of olive oil, as well as a liberal amount of salt and pepper to season the onions. This will form the roasting bed for your bird.
  • Place the chicken in the skillet, tying the legs together with kitchen twine. Tuck the wingtips into the sides of the bird to make sure they don't burn. Place the skillet into the oven, with the legs facing the back left corner of the oven, the hottest part. Roast for 50-60 minutes, depending on the size of your bird, and the temp of your oven. You want to make sure the onions don't burn, which may require tossing them once 1/2 way through. If the skin browns too quickly, you can loosely tent it with foil. The chicken should read 165 in the thickest part of the thigh when it's done.
  • Let the chicken rest for 15-20 minutes to ensure the juices stay in the meat when you carve it. Transfer to a cutting board, leaving the onions and garlic in the pan with the juices. Remove the legs, cut the breasts off the chicken, and slice into thick pieces for sharing. Drizzle the pan juices and carmelized onions on top of the chicken for serving.

Notes

This recipe is based on Molly Baz's "Pastrami Roast Chicken with Schmaltzy Onions and Dill" from her book, COOK THIS BOOK.  Her recipe is flawless, but I don't like dill, and adjusted the cook time a touch given I use a slightly larger bird here.  Molly is a genius and so is this recipe!  
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Dinner, Lunch

Thai Red Curry Noodles with Basil and Garlic Oil

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Saucy Ramen Noodles with a Red Curry Garlic Oil and fresh basil.

Let me start this one by saying I literally hate curry.  I detest the flavor, and often am sad about that because there is a whole world of amazing food that I just don’t want to try.  That said, I have made this one work.  It’s an evolution of Half Baked Harvest’s 20 Minute Red Curry Basil Garlic Oil Noodles, https://www.halfbakedharvest.com/basil-garlic-oil-noodles/, with a few tweaks to reduce the curry flavor and amp up the others.  The end result works great, and has only a hint of something exotic in the curry direction.  This dish leans on fresh herbs, loads of them – basil, cilantro and scallions.  Garlic and ginger round out the red pepper flakes to balance the heat and give lots of depth to a very simple and QUICK noodle dish that makes everyone happy!

I buy Ramen Noodles at Whole Foods in a four pack, that comes without the seasoning.  If you can’t find those, just use the good old ramen at the grocery store and toss the flavor packets – you won’t need them!

Check out this video for how to make the recipe!  https://www.tiktok.com/@walestable/video/7140403427196063018?_r=1&_t=8VUWZAlHXmY&is_from_webapp=v1&item_id=7140403427196063018

 

This is one of those dishes that is great to make ahead, and tastes even better the next day – you may want to double this one up entirely.  I often serve it with a spinach salad on the side, but you can top it with roasted shrimp, grilled chicken, or even some sautéed mushrooms and kale.  

Thai Red Curry Noodles with Basil and Garlic Oil

Print Recipe
Red Curry and Ginger infused Ramen noodles with Basil and Garlic Oil
Course dinner, Lunch
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1/2 cup sesame oil
  • 1/2 cup sliced scallions
  • 1 -2 Tbsp Red Curry Paste
  • 4 cloves garlic, minced
  • 1-2 inch piece ginger, grated on a microplane
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 cup chopped fresh basil, or Thai basil
  • 1/2 cup chopped fresh cilantro
  • 4 rounds ramen noodles (1 per serving)
  • 1/3 cup soy or Tamari sauce
  • chopped peanuts, sesame seeds, and herbs for topping

Instructions

  • This is a QUICK recipe, so prep all ingredients before you start to cook.
  • In a medium skillet, heat the sesame oil and the scallions for a few minutes over medium heat, until they are soft and fragrant. Off the heat, add the red curry paste and stir until combined and smooth.
  • Meanwhile, in a large bowl, combine the garlic, ginger, red pepper flakes, basil and cilantro. When the scallion oil is done, add this to the herbs to slightly cook the garlic and ginger with the basil and cilantro. This is your sauce.
  • Meanwhile, cook the ramen noodles according to package directions - I usually submerge in a pot of boiling water, off the heat, for 3 minutes. Drain the noodles and add to the oil and herbs in the bowl, tossing to combine with the soy sauce.
  • Top with chopped peanuts, sesame seeds, and extra basil, cilantro and scallions if you like.

Notes

This recipe is based on Half Baked Harvest's 20 minute red curry basil garlic oil noodles, https://www.halfbakedharvest.com/basil-garlic-oil-noodles/.  This is a genius recipe that is simple, fast and full of flavor.  I have adjusted a few items, including more herbs, the toppings, and less curry paste. 
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Dinner, Lunch

Spaghetti alla Nerano

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The best zucchini spaghetti from La Scoglio, Italy, probably my favorite restaurant I’ve ever been to.  It’s one of those dishes that is so iconic in the Amalfi Coast, yet it’s easy to replicate at home.  Using the best quality ingredients is of the utmost importance, as they always do in Italy. 

La Scoglio is one of those places you never forget.  Built into the rocky cliffs in the seaside town of Marina del Cantone, it’s literally sitting over the bright blue sea.  The De Simone family is running it for the third generation now – their farm to table cuisine can’t be beat, and this is one of their incredible signature dishes.  

Stanley Tucci shared the actual recipe from the restaurant, which is incredibly simple but requires a lengthy overnight in the refrigerator.  I have simplified it here by also removing the deep frying process for the zucchini – it may not be authentic, but it’s much faster and easier this way and I think it tastes great. The trick is a quick shallow fry – I like a deep pan for this, but you can even use a frying pan – just make sure you have at least 1/2 ” of oil to get them cooked properly.  

After cooking the zucchini rounds in batches, you need to season them with salt, cracked black pepper, and I like to use red pepper flakes as well.  

Spaghetti alla Nerano

Print Recipe
Fresh Zucchini Spaghetti
Course dinner, Lunch, Main Course
Cuisine Italian
Keyword pasta, zucchini spaghetti, zucchini
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 5 small to medium zucchini squash
  • 1 clove garlic, lightly smashed but in tact
  • 1/2 - 3/4 cup olive oil
  • kosher salt, black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 3/4 lb spaghetti
  • 3/4 cup freshly grated parmesan
  • 3 Tbsp butter
  • 1/2 cup chopped or torn fresh basil

Instructions

  • Using a mandolin, or a sharp knife, slice the zucchini into 1/8" thick discs - you should have a very large pile.
  • Set a large pot of water over high heat to cook the spaghetti - season liberally with salt.
  • Heat the olive oil over medium heat in a small dutch oven or a shallow frying pan, so that you have about 1/2" depth of oil - you want to shallow fry the zucchini discs in the oil. When the oil is hot, add the garlic clove until is sizzles and turns caramel in color, then remove and set aside. In small batches, cook the zucchini in the hot oil until just barely browning. Remove to a paper towel lined baking sheet and sprinkle with salt and black pepper. You can also add red pepper flakes at this point - I like them here!
  • Continue cooking the zucchini in small batches until all of it has been cooked down. When you are finishing this process, start to cook the spaghetti according to package directions for al dente - usually about 10-11 minutes.
  • When the spaghetti is almost ready, take 1/2 cup of the cooking water, and add to a blender or food processor along with about 1/3 of the cooked zucchini. You can also do this with a potato masher in a bowl - you are looking to make a paste to thicken the pasta sauce. Blend until smooth, then place in a large shallow bowl you will use for the pasta.
  • Add the cooked spaghetti, the butter, the parmesan, and most of the basil, along with the rest of the cooked zucchini rounds. Toss until everything has blended into a smooth consistency - you can adjust for more or less broken up zucchini, depending on your preferences. Top with extra black pepper, parmesan and fresh basil. Buon Appetito!

Notes

This recipe is a slightly varied take on the original recipe from La Scoglio - they deep fry their zucchini and let it rest overnight in the refrigerator - this one is a little simpler, and I think tastes just as good!
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Dinner, Lunch, Salad

Greek Pasta Salad with Basil and Feta

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A Greek Pasta Salad filled with fresh vegetables, vinaigrette with feta and basil.

This recipe came about by accident one night when I was making grilled chicken and a greek salad on the side, and more people showed up so I added the pasta to the salad to fill up the table.  It was a delicious and easy summer upgrade and has become a favorite in rotation. 

You may have noticed I’m a little behind on posting this summer. Like most of you, I am trying to savor summer and be outside as much as possible.  This is one of those meals you can make ahead, and have on hand for days at the ready – leaving more time for swimming, and being with family and friends.  It’s also the perfect thing to bring to the beach or on the boat!

Greek Pasta Salad with Basil and Feta

Print Recipe
Greek Pasta Salad filled with fresh vegetables, vinaigrette and crumbled feta
Course dinner, Lunch, Salad, Salad, Lunch, Dinner, snack
Cuisine Mediterranean
Keyword pasta salad, greek salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8

Ingredients

  • 1 lb bite sized pasta - I like large shells
  • 2 pints halved cherry tomatoes
  • 1 small red onion, cut into bite sized slivers
  • 1/2 English cucumber, chopped into bite sized pieces
  • 2 cups mini peppers, chopped into small pieces
  • 1/2 cup chopped fresh basil
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 Tbsp dried oregano
  • 1/2 tsp red pepper flakes
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lb. block feta cheese, broken into bite sized pieces
  • optional - add chopped peperoncini to garnish

Instructions

  • Heat a large pot of water to boil for cooking the pasta. Heavily salt and cook according to package directions.
  • Meanwhile, In a large bowl or platter with edges, pile in the veggies; tomatoes, onion, cucumber, peppers, and basil, tossing to combine.
  • In a jar or small glass bowl, combine the olive oil, vinegar, oregano, chili flakes, salt and pepper, shaking or stirring to combine.
  • When the pasta is done, drain and add to the bowl with the veggies. Toss the vinaigrette on top and fold everything together while the pasta is warm - this will help it absorb the flavors. When it's cooled to room temperature, add the feta, and top with chopped peperoncini if desired.

Notes

This is a flexible recipe, like most pasta salads, so you can swap out veggies as you find your favorites.  The vinaigrette is delicious and I often double it to have on hand.  I also like to add more if using the next day, so if you make this ahead, I suggest making extra dressing.
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Dinner, Lunch, Salad

Seared Tuna Salad with Avocado and Scallions

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The perfect summer salad from the Barefoot Contessa with a lime soy vinaigrette, scallions and avocados, topped with sesame seeds.

This is a salad I’ve been making for over. decade, and it fell off my radar for a while, so I’m happy to bring it back just in time for the July 4th weekend.  It’s a great addition to any potluck, or just a simple summer lunch or dinner.  Light and healthy, but absolutely full of flavor and takes almost no time at all to compose.  

The best part about this is you can assemble it early in the day and the flavors will meld over time.  Don’t make more than 8 hours in advance tho, as the acid in the dressing will start to macerate the tuna.  

Here’s a video of how to make this salad!  https://www.tiktok.com/@walestable/video/7114066850245250347?is_from_webapp=1&sender_device=pc

Seared Tuna Salad with Avocado and Scallions

Print Recipe
Classic Barefoot Contessa Salad with Tuna, Avocado and Scallions
Course dinner, Lunch, Salad
Cuisine American, Mediterranean
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 2 lbs Sushi Grade Tuna Steak, about 1 inch thick
  • olive oil (1/4 cup, plus more for cooking the fish)
  • kosher salt and black pepper
  • 1 tsp wasabi powder or paste
  • zest from 2-3 limes
  • 6 Tbsp freshly squeezed lime juice (3-4 limes)
  • 2 tsp soy sauce
  • 10 dashes Tabasco Sauce
  • 2 ripe avocados, diced
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped scallions
  • 2 Tbsp sesame seeds

Instructions

  • Heat a cast iron skillet over medium high heat. Coat the tuna steak(s) with a couple of tablespoons of olive oil, and coat liberally with kosher salt and black pepper. When the skillet is very hot, sear the tuna steaks 2 minutes per side, making sure to only cook the very outside of the fish - you want the inside to be rare and cool in temp. Set aside.
  • For the dressing, in a small bowl, whisk together 1/4 cup olive oil with the lime juice and zest, wasabi powder or paste, soy sauce, Tabasco, and 2 tsp kosher salt, and 1 tsp black pepper.
  • In a larger bowl, toss the avocado with the dressing, the red onion, and then fold the tuna and scallions in. To serve, lay the salad onto a platter, and top with sesame seeds.

Notes

This salad comes from Barefoot Contessa's At Home Cookbook, and is called Grilled Tuna Salad.  I find it easier, given the quick cook time to simply sear it in the pan on the stove top, but it works great on the grill as well.  It's an amazingly simple and easy dish, that always impresses a crowd.  
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Dinner, Lunch, Salad

The Summer Fridge Salad

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A version of the acclaimed “Jennifer Anniston” salad – healthy and delicious!

This salad is exactly what you want around for the next few months.  It’s a full meal in itself, tho goes great with anything on the grill, and sits happily for days in the refrigerator, never losing integrity.  It’s uber healthy, and full of things you likely will have on hand anyway.  I scaled this for our family of 6 plus leftovers, so you may want to cut it in half if you don’t have that many eaters.

The fresh herbs pictured are interchangeable, based on what you prefer – I use basil, mint and parsley, but cilantro would be great here too.  I also like to add chopped cherry tomatoes, but they won’t sit as well in the salad over a period of time, so just throw them in when you make a plate.  

The Summer Fridge Salad

Print Recipe
Hearty Quinoa, Cucumbers, fresh herbs, feta and pistachios
Course Salad, Lunch, Dinner, snack
Cuisine American
Keyword quinoa salad, summer salad, make ahead salad
Prep Time 10 minutes
Cook Time 20 minutes
30 minutes
Servings 8 people

Ingredients

  • 2 cups cooked quinoa I use white, but you can use any kind
  • 2 cups chopped English cucumber
  • 3/4 cup chopped red onion
  • 1-2 cans chickpeas (to your liking)
  • 1 cup chopped mixed parsley, basil and mint
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • kosher salt and black pepper
  • 8 oz broken fresh feta (from a block)
  • 1/2 cup roasted and salted pistachios

Instructions

  • In a large bowl, combine the cooked and cooled quinoa, cucumber, red onion, chickpeas, and fresh herbs, tossing to mix. In a small jar, shake up the lemon juice and olive oil with 3/4 tsp kosher salt and 1/2 tsp black pepper, then pour over the salad, again tossing to combine.
  • Add the crumbled feta and pistachios to the salad, then check for seasoning.
  • As the salad sits in the fridge, you may need to add a splash of extra lemon juice and olive oil, salt and pepper. This will keep for days and be delicious and ready to eat whenever you need a snack!

Notes

There are countless versions of this famed salad, and this mixture hits all the notes I love.  I tend to like fewer chickpeas, but you can use up to two cans here to beef up the protein content.  
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Dinner, Lunch, Salad

Summer Melon Salad with Feta and Mint

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Watermelon, Cucumber, Feta, and mint tossed in a lime vinaigrette.

Countless versions of this salad are out there, and most of the recipes keep it streamlined and simple to allow the fresh ingredients to come through.  I like the balance of the cucumber to reduce the sweetness of the melon, and the lime vinaigrette is the perfect finish with fresh herbs.  Though I wouldn’t recommend making it ahead, I’ve been known to eat this a day later – sometimes it can break down a bit, so toss with the dressing just before eating if possible.  

Here’s a quick video link for how to make this salad!  https://www.tiktok.com/@walestable/video/7099119318050311467?_t=8SV0qFb5PdG&_r=1

Summer Melon Salad with Feta and Mint

Print Recipe
The perfect summer salad of melon, cucumber, feta and a minty lime dressing.
Course Salad, Lunch, Dinner, snack
Cuisine American
Keyword Summer Salad, Watermelon Salad, Melon Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people

Ingredients

  • 3 cups sliced or chopped watermelon (about 1/4 of a standard watermelon)
  • 2 cups cantaloupe or honeydew, chopped
  • 1 cup sliced Persian or English cucumbers
  • 1/4 cup olive oil
  • 2 Tbsp freshly squeezed lime juice
  • 1 Tbsp honey
  • 2 Tbsp fresh chopped mint leaves
  • kosher salt and pepper
  • 4 oz sliced feta (I prefer using a block of feta to the crumbles)
  • 1/4 cup toasted pistachios
  • 2 Tbsp fresh chopped chives
  • 2 Tbsp fresh chopped basil

Instructions

  • To make the salad, arrange the melons and cucumber on a platter - this is a good salad for a large platter so that the dressing and herbs get scattered easily, without having to toss it.
  • Make the dressing - combine the lime juice, olive oil, honey, salt, pepper, and chopped mint in a small jar, shake to combine.
  • When ready to serve, pour the dressing over the salad, top with feta, pistachios, chives and basil to finish.

Notes

This is a great recipe for a summer barbecue or picnic - it's great kept cold, so keep in a cooler.  
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