Transition into Fall with this Vibrant Tomato Free Salad

transition into fall salad

In mid September you’re still able to find remnants of good summer tomatoes still available, but very soon they will be gone til next summer and so this salad is your perfect transition into fall. This vibrant and bold tasting salad is tomato-free and perfect for the fall season.transition into fall salad

Leafy greens, crunchy radishes, delicious haricot verts, sweet dried cherries with salty shaved parmigiano and pistachios, and the thing that ties it all together is the vibrant dressing. transition into fall salad

I love making salads, the combinations are endless and when using seasonal produce you can get really creative.transition into fall salad

Toss this together for your family and friends and I promise, you won’t even miss the tomatoes!

Check me out on Instagram to see what else I’m cooking up during the week.

5.0 from 2 reviews
Transition into Fall with this Vibrant Tomato Free Salad
 
Author:
Ingredients
  • 1 bag of leafy greens
  • 1 12 ounce bag of haricots verts, steamed tender crisp
  • 4 large radishes, thinly sliced
  • A good handful of dried cherries, or dried cranberries
  • Shards of Parmigiano Reggiano made with a vegetable peeler, a good amount shown throughout the salad
  • pistachios or sliced toasted almonds, enough to scatter about
  • DRESSING
  • good quality olive oil
  • grainy mustard
  • a rich, balsamic vinegar one that has been aged and thicker than normal. Trader Joe's has a nice one from Modena that says gold on the label
Instructions
  1. FOR THE DRESSING;
  2. Whisk together equal parts of balsamic and olive oil and a small glop of grainy mustard, a pinch of salt and pepper.
  3. Mix the leafy greens with the beans, toss.
  4. Add cherries, radishes and cheese, toss.
  5. Place everything onto a nice platter, sprinkle with nuts.
  6. Spoon dressing all around and toss gently to coat.
  7. Enjoy

 

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Cassoulet- Italian Style

cassoulet

What is a cassoulet? It a dish originated in France which is basically a rich, slow cooked casserole typically made with white beans and a meat of some sort. It’s a hearty dish and quite perfect for the cooler temperatures we’re experiencing now as fall approaches.

In place of the more traditional meats the French would use, I wanted to make mine Italian style by adding some good quality Italian sausage. I chose one that is nicely spiced throughout with a good amount of fennel seed which I feel compliments all the other flavors in this dish.cassoulet beans

 

I have to admit I don’t often cook with dried beans, I like the convenience of canned beans and they taste pretty good. But after making this dish I realized that there is absolutely no comparison to the taste and texture of cooked dried beans to canned.

Even though you could make this dish with canned beans I HIGHLY recommend you go through the process of making them from scratch. Dried beans are readily available but this specific brand, Rancho Gordo might not be so easy to find, especially this type of bean, so I would suggest to order them directly from their website ( and I’m not getting paid to say that). soaked beans

I went with the quick soak method, it helps the beans to cook faster. I also love adding aromatics after they’ve been soaking and ready to simmer, the beans really do take on the flavor and makes them taste even more delicious.

cassoulet

The cooked beans will get tossed in at the last ten minutes of cooking, just enough time to soak up all that luscious tasting juice!

cassoulet

It’s hearty, packed with flavor, simple and rustic and the perfect meal to make when there’s a chill in the air, you will love this!

Follow me on Instagram to see what else I’m cooking up during the week.

5.0 from 2 reviews
Cassoulet- Italian Style
 
Recipe adapted from Pam Anderson's Perfect One Dish Dinners
Author:
Ingredients
  • 1½ lb. Italian sausage with fennel seed or 6 nice size pieces
  • 3 pints cherry tomatoes
  • 1 medium onion cut into large chunks
  • 4 large garlic cloves, sliced
  • olive oil
  • thyme and rosemary
  • 4 cups of cooked dried beans preferred, or optional, canned beans
  • 1 lb. of dried beans, either cassoulet or cannellini
  • aromatics for beans to simmer in, such as onion, garlic and herbs
Instructions
  1. PREPARE BEANS, doing the the quick soak method.
  2. Rinse beans well and pick out any bad ones.
  3. Place them into a large pot and cover them with water three inches above the beans.
  4. Bring beans to a boil, turn off the flame and cover them and let them sit for 2 hours.
  5. After 2 hours you will see they have doubled in size, drain the water, return them to the pot and cover with water again.
  6. Add 3 whole garlic cloves, chunks of onion and a sprig of rosemary or thyme and simmer medium low for at least an hour but check for doneness, they should be tender and creamy.
  7. Add salt to taste after they're cooked.
  8. You'll have extra, but save and use for other recipes, (you won't regret it!)
  9. FOR THE CASSOULET
  10. Heat oven to 425F.
  11. In a deep baking dish drizzle the bottom with olive oil all over. Add the tomatoes, (whole), sliced garlic, onion and herbs, salt and pepper to taste.
  12. Nestle in your uncooked Italian sausage all around.
  13. Roast until sausages have a deep brown color and the tomatoes have released their juices and thickened up a bit, around 45 minutes.
  14. Remove the pan from the oven and stir in your cooked beans (without liquid) drizzle more olive oil on top and continue to roast for 10 more minutes until nicely heated through.
  15. Freshen up your herbs.
  16. Enjoy!

 

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12 Delicious Ways to Use Up Your Summer Zucchini and Squash

zucchini ribbon carpaccio

If you still have an abundance of zucchini either from your own garden, family, friends or even total strangers, here’s a few ideas on how to use them up.

If you’ve been following me for any length of time then you should know I have a thing about vegetable ribbons of all sorts, many times I’ve used ribbons of carrot, cucumber, butternut squash, but especially zucchini and yellow squash in many of my recipes.  I love how they look in a salad and when presented on a platter, I think it adds a little touch of elegance.

The salad above doesn’t really have a recipe, it’s made with ribbons of zucchini and yellow squash, tossed together with arugula, shaved parmesan, basil, parsley and toasted hazelnuts, the dressing is fresh lemon and olive oil whisked together. I call it my Zucchini Ribbon Carpaccio because everything is raw but the lemon dressing helps to soften the rawness.

On to a few of my other favorites!zucchini rollups

Zucchini Roll Ups with Ricotta and Corn

zucchini whipped ricotta

Zucchini Ribbon Salad with Whipped Ricotta

zucchini boats

Zucchini Boats with Cheese and Cherry Tomatoes

zucchini veggie slaw

Zucchini Veggie Slaw

zucchini burrata

Zucchini Noodle Pasta with Roasted Tomatoes and Burrata

zucchini gratin

Zucchini Tomato Gratin

zucchini ribbon salad

Zucchini Ribbon Salad

zucchini roasted tomatoes

Zucchini Noodles with Slow-Roasted Cherry Tomatoes and Cream

zucchini mock ravioli

My adaption from Half Baked Harvest, Three Cheese Ravioli

zucchini tart

Zucchini Tart

zucchini lasagne

Zucchini Lasagne

Enjoy the end of summers bounty, Labor Day is almost here and the fall season is right around the corner in my neck of the woods, which I’m actually looking forward to!

Check out my Instagram account to see what I’ll be cooking up in the new season ahead.

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