Pesto Potato and Green Bean Salad

I'm not a big fan of superlatives, the best this, the worst that, the coolest girl, the cutest guy, etc... It all just seems too extreme and too concrete. However, today I am making an exception to the rule because I think that everyone should know that the Union Square Farmer's market is one of the best places on earth. Now maybe I would think all farmer's markets are that great, but this is the one I know best and I just love it. As a cook, I have had a difficult time coming to terms with farmer's markets. So often the produce and ingredients they offer are so good on their own that the importance of my role in the dinner equation is essentially eliminated. I had to get over it when I realized that some of the best food I have eaten may not be because I am a good cook, but because I am a cook with good ingredients.

That being said, when I do use market fresh ingredients I do my best to keep things simple and avoid interfering too much . For example, in this salad the three main ingredients are potatoes, string beans and basil, all straight from the market, perfect on their own, but even better together. Now unfortunately, I don't have any pictures of the final product because this was made at night and gone by the morning. So you're going to have to use your imagination to visualize the final result. It's easy, take the picture of the string beans and potatoes and tint it green. Not any green though, tint it the green of the pesto in the picture below. There you go. Looks good, right?

To keep things simple, this salad just tastes like a sum of its parts. Sweet, waxy potatoes. Crunchy, green string beans. Woodsy, biting basil. That's it and that's all you want from it.

Fennel Apple Slaw

I think there should be some sort of equation to define how much I miss barbecues; in October, they are recent memory, but the excitement of apples, squash and fall vegetables quickly pushes those thoughts out of my mind. Come April, however, despite the abundance of fava beans, asparagus and artichokes, all I seem to be thinking about are barbecues. Not the southern kind, but the kind you have in your backyard where the smell of smoke imbues your hair and your clothes. Better yet, the type of barbecue that imparts deep smoky flavor and delicious char marks to whatever graces its red-hot grill. My desire for a good barbecue has only increased as the sun has been shining and rooftops have provided an increasingly attractive alternative to the library.

The idea for this slaw came to me after having a similar one at Liverpool House, a great Montreal restaurant. This slaw doesn't make up for the missing hot dogs or charred steaks, but it's bold enough to remind me that those things are not so far off. With each bite I took, I re-imagined it, piled on top of a burger, as a side salad for grilled salmon, and...oh, the possibilities. Then again, I ate it as-is and could not have been happier. Unfortunately, considering how many people absolutely hate fennel, I am certain that this recipe will be of no interest to many. However, for the sake of experimentation I had my friend taste this slaw and raw fennel. She was beyond disgusted by the raw fennel but loved the slaw, telling me that the licoricey flavor of the fennel doesn't stand out once it is mixed with apples and a lovely dressing.

I still taste the fresh fennel in this recipe, but then again I love the taste of it and so I seek its poignant flavor in every bite. The sweet tartness of the apples is an ideal counterpart to the crunchy fennel, adding notable sweetness and fruitiness.

Faux Summer/Broccoli Slaw

One of my favorite things about cooking is that no matter how cold it is outside, inside I can always pretend it's summer. No, I don't have juicy peaches, ultra sweet heirloom tomatoes or melt-in-your-mouth zucchini, but aside from a few missing ingredients it's pretty easy to recreate summery thoughts of tank tops, sunset barbecues, and toes in the sand. My desire to emulate summer vibes is the official reason I made this broccoli slaw yesterday. The unofficial reason is that yesterday was January 31st, aka the end of the month, which means one thing: the only food I'm eating is what I have in the fridge and pantry. As a food blogger, this can be a little bit tricky, but I was impressed with my resourcefulness vis-a-vis available ingredients.

I am surprised I ever made this slaw, because when I first saw this recipe the only thing I could think was "ew, raw broccoli."Then came January 31st and I had the broccoli and the other ingredients in my fridge and suddenly making this summery slaw seemed beyond perfect.

Halloween/Lentil and Parsnip Salad

This was the first year in as long as I can remember that I had a blast dressing up for Halloween . In the past I have felt awkward and shy about it, always worrying that my costume was 'stupid' or that people were going to think badly of me, but this year I went all out. Surprisingly, I don't regret brushing out my curls and dousing them with baby powder for my 'Grandmother Clock' costume, even though several people pulled my hair to find out if I was wearing a wig or not. And, if I may say so myself I made a pretty cute Aunt Jemima. As it turns out, dressing up is a lot of fun. I could get used to the whole dressing up thing, but I still find it totally bizarre that at the actual Halloween parties, everyone behaves exactly the same as they would on any other night out, except they’re in costume. Let me tell you, seeing Batman dancing with a Teletubby is a weird sight no matter how festive you're feeling.

The funny thing is, I didn't even celebrate on the actually day of Halloween. Needless to say, after two nights of pre-Halloween parties and costumes, by the 31st, all I wanted was a good break. Actually, what I really needed was a good break with good food and good conversation.

Parting Thoughts/Insalata di Riso

Friends and readers, I am sorry that I have not been keeping up with my part of the deal, as a blogger I should be writing consistently. But, I am not just a blogger, I am also a student and in the summer I get caught up with all things summer, rather than cooking and blogging. I don't feel guilty about that, I feel really lucky, but when September comes around I will be back and better than ever, I promise.
It's hard to believe that I am heading back home in 1 month, my year in Italy is drawing to a close and it's overwhelming. I can't even begin to list the ways in which this year has changed me, and I think the positive effects will continue to appear in so many ways. Saying goodbye is never easy, turning the page is even harder. In these moments of deep nostalgia, it's comfort food that lifts my spirits. The pages are turning, but the flavors are constant, and for that I am infinitely grateful.


In my mind, Insalata di Riso, cold rice salad is the most classic of Italian summer dishes. Seasoned with nutty green olives, salty capers and woodsy oregano, this insalata takes me back to my summers in Italy, with one bite my stomach and my heart, feel at home. This is a lot to say for such a simple dish, and I can't promise that everyone will like it, but the beauty of comfort food is in its diversity.

Sharing this recipe is sharing a part of myself, it's personal, but I hope that by sharing it at least one person will be able to find that joy that I do in this simple but delicious dish.

Insalata di Riso
serves 4

1 c. rice (brown or white)
1 lrg. can of Italian tuna in Olive Oil
2 tbsp. capers in salt, rinsed and chopped
1/3 c. green olives (Cerignola), chopped
1/2 c. chopped cherry tomatoes
3 tbsp. dry oregano
dried pepper flakes (optional)
salt and olive oil

Directions:
1) Prepare rice according to directions and let cool to room temperature.
2) Combine the rice with the rest of the indredients.

•This keeps for up to 3 days in the fridge.

The Flavors of Spring/Fava and Pea Salad

There are weeks when I doubt myself more than usual, when all I want is some sort of external justification, I want someone or something to give me a reason to believe that everything is going to be OK, that people really do like me, and that it's inner beauty that counts. On weeks like these, I miss home, and when I miss home I do my best to bring home to me. Every spring, when the cherry blossoms start blooming and the baby ducks are following their mother in the 72nd street pond, my mother is insistent on weekly trips to the farmer's market. Aside from tradition, this is pure indulgence, whoever said that only cakes and sweets are indulgent, is just plain wrong. I am the first person to proclaim myself as a sweet tooth, but when I find the freshest, seasonal fruits and vegetables I can't help but think that they are the kings and queens of all things edible, that nothing, no matter how elaborate can surpass the flavors of farm to plate.
The one thing that my mom always buys without fail, are fava beans. Maybe it's that they remind her of her Italian roots, maybe it's that they taste like spring-in-a-pod, no matter what it is, they are always delicious. During our family reunion, we all sat around in the living room, peeling (and then peeling again) fresh favas, popping them one by one into our mouths, desperate to make the process go faster. But favas, like the arrival of Spring, can't be rushed. The methodical double peeling may seem tedious to some, but to me it is soothing, and when I taste the fruits of my labor it is worth the time spent doing it. Although I also enjoy peeling them alone, giving myself time to reflect, the best is sitting side by side with a good friend or a loved one, chatting and not seeing the time fly as the daunting pile of pods slowly dinishes. This also defines the stereotypical image of Italian women, sitting outside their homes doing some kind of handiwork, while chatting away with their neighbors. It's all part of a really beautiful experience, of nurturing, providing and creating. Nurturing the vegetables, providing food for your family and creating friendships and relationships that never really go away.
So, on weeks when the blue sky just doesn't seem blue enough and the heat is a burden rather than a joy, I turn to the flavors of home and slowly, everything falls back into place. This fava bean and sweet pea salad is a springtime staple in my house, the smoky pancetta is an ideal backdrop for the sweet peas and slightly more bitter favas. It is also, incredibly easy, because like I said, when it comes to good vegetables, little to no work is need to make it good.

My Mother's Spring Fava and Pea Salad
serves. 8
Time: about 40 mins., excluding fava peeling.
Notes:
•Frozen favas can replace fresh, just remember that they also have a skin that needs to be peeled off. Same goes for the peas (minus the peeling part).
•This recipe can easily be expanded or diminished, and the ingredients can be changed pretty easily, chopped asparagus and green beans are other great alternatives.

Ingredients:
• 3 c. sweet peas
• 3 c. peeled favas
• 1/4 c. cubed pancetta
• 3 med. shallots, thinly sliced.
• a few tbsp. olive oil
• sprinkle of coarse sea salt

Instructions:
1) Boil the peas and favas in salty water for 5-6 minutes each. Until, they are cooked through but firm. Set aside to cool.
2) Render the fat from the pancetta, until it is crispy. Spoon the pancetta onto a plate. Add 2 tbsp olive oil to the pan with the remaining fat.
3) Gently caramelized the shallots in the same pan.
4) Combine everything in a large serving bowl. Add a bit more olive oil and salt as necessary.
5) Can be served right away, or can be prepared the night or morning before and refrigerated.