Zucchini

Burrata Pasta Salad: Make it Yours This Summer

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I would have bet my best bottle of red against finding out that there are well over 10 million recipes for burrata salad on google. Ok; I didn’t count them but AI said it did. Do we trust it? Well, maybe for this. Counting is one thing AI does well, I’m thinking. But, actually when you check into it, AI does not, in fact, count well. For grins, let’s just give her a million less or a million more and I’d still be sitting with my eyes stretched wiiiiidely open and my jaw skewed over to the left indicating my surprise. I can’t in my strangest, most massive dreams imagine 10 million of anything. Would I even want 10 million of anything? Yes; you’re right. I’d go for $10 million and so would you. 10 million recipes for a burrata salad? I’ll let you peruse the internet and choose one sometime (many, but not all, are a sort of caprese salad) but, for now, let’s go with mine. Because we can. And because I’ve no doubt you’ll soon make it yours. And anyway, mine is a Burrata Pasta Salad, not just a B-flat burrata salad, right? However you do yours, it will be charming, captivating, and delicious. It will be the sum of summer! Promise. And, here’s the best thing: This is mostly a no-cook meal. What’s better come summer?

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Salmon on Lemon Polenta with Vegetables

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For vegetarian guests, nix the fish, add extra veggies +/or grilled tofu, and top with big shards of Parmigiano Reggiano

Dedicated to the memory of my dear friend, Kathy Beck (1944-2024)

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As an official salmon fanatic, I cook one of the world’s healthiest and most popular fish year round. But once summer begins, I find it’s on my menu just a little more often because 1. it grills so easily, 2. is done quickly, 3. pairs with nearly anything, and 4. the leftovers are awesome–think frittata, salad, sandwich, pasta, appetizer spread, or fill-in the blank_____.

I’m rarely stuck about what to serve with salmon as I keep a fridge and countertop full of vegetables and even a plate of sliced tomatoes is fine if it’s hot and sticky. Sometimes I find myself cooking a boatload of this awesome fish because I need the leftovers for a specific purpose. This time, I wanted to take my Greek Salmon Pasta Salad to a friend, so cooked a whole side of salmon one night –making this Salmon on Lemon Polenta with Vegetables for us– then stirring together my friend’s pasta the following afternoon. I still had a little left and tossed that in the freezer so I can make Salmon-Cheese Spread some other day. Salmon: It’s the fish that keeps on giving. If you are one or two, don’t hesitate to cook a whole side of salmon. It’s the old cook once, eat three times mantra.

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Bruschetta for Dinner

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Who said dinner couldn’t be fun?!

Bruschetta (broo-SKET-ta), the incomparably attractive Italian appetizer, is simply too big of a starter come the dog days of summer. I mean, it’s like eating pizza for hors d’oeuvres before Thanksgiving dinner when the temps are 95 F in the shade–like today. Typically grilled bread rubbed with garlic and topped with chopped silky ruby-ripe tomatoes and a scatter of fresh basil slivers, I like to instead offer it up with a variety of toppings for an al fresco dinner and let everyone make themselves happy. And while I thought I was being somewhat imaginative this July, when I dug out some of my Italian cookbooks to get a little background, I of course discovered that while not everyone, certainly certain someones have been there before me. (Curses, foiled again.) Folks like one of my favorite food writers, Lynne Rosetto Kasper.

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Tuscan Chicken Stew (Revisited)

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It might seem an odd thing to blog hot soup on the 31st of May, but let’s remember I live in Colorado where we had a foot of snow a week ago, enjoyed a temperature of 40 degrees F when I drank my morning coffee this morning, and are still peering out to see if the thermometer has risen above 60 F this afternoon. (It has not.) The sun is lovely; I’ll give you that. The wind, however, is once more a ________. Let’s just say we call her Mariah and let it go at that. But we Rocky Mountain folk are a long way from the cold food weeks of the year when it’s salad, chilled soup, or sandwich time unless we’re grilling or ordering takeout. That means it’s still hot soup weather for me. (Truth in blogging, you know I’ll make soup anytime.) My Tuscan Chicken Stew Revisited, featured this week, is from my now 8-year old soup book, but somehow never made it on to the blog and needs to be here — if only because it’s a steady visitor in my kitchen and is a delicious easy-fast meal. Over the years of making it for us for dinner, ferrying pots to sick friends, or stirring up a double or triple batch for families experiencing homelessness in our city, it’s morphed in more than one sweet direction. Still often the filling, whole-meal chicken minestrone sort of soup, I’ve sometimes added Italian sausage and other times skipped meat entirely, tipping in extra beans and some tiny pasta at the end. Additional vegetables find their way in when available and it’s not unheard of to see a few croutons perching on top if bread needs using. After Thanksgiving, it’s been made bass-ackwards with leftover shredded turkey stirred in at the end. I’ve even made it with ground chicken, one of my favorite unsung ingredient heroes.

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Oven-Roasted Rosemary Halibut with Fresh Tomato-Zucchini Sauce

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Shown here with white beans.
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It’s easy to avoid cooking fish or to cook it as simply as we can possibly figure because we’re unsure of our fish-cooking abilities. Or maybe fresh fish isn’t so available and feels expensive — especially in a land-locked state. Perhaps there’s a fear factor involved or we wonder, “Is fish really good for us?” How fast does it go bad? When is it done? How do I not overcook it? So we go with grilled wild salmon once a month in good weather. Salt, pepper, lemon. Air Fried fish and chips might be a step up. A pound of shrimp for Christmas Eve. Truth to tell, fish is good for us, is readily available nationwide (even if frozen), and is the original fast –and easy — food. Lots of people order fish from restaurant menus, but hesitate to cook much at home. Want to change that at your house?

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Banana-Zucchini Bread with Chocolate Chips

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Dave’s mom Lorna + brother Bill, newborn

When my husband Dave was a kid, he tells me there were nearly always bananas in the house. With three growing and active boys, there was likely to be a big bunch, I’m guessing. Boys do eat. But no matter who hankered for a banana or how badly, if there were 3 bananas left, no one touched them. Because from an early age, they all knew it took 3 bananas to make their mom’s banana bread. And they wanted banana bread. And who doesn’t? It’s a great family story and most likely a common one. (Do you have a banana bread story?)

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Turkey Minestrone

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Do you have a container of frozen turkey from the holidays in the freezer?

Just a short drive from our house in Colorado Springs is our favorite Italian market and deli Mollica’s, which is perhaps best known as a popular, packed lunch spot on Garden of the Gods Road just west of I-25. Mollica’s is the happy kind of place that still serves old school “red sauce” meals like spaghetti and meatballs or a very good lasagna (all made with fresh pasta) as well as yummy pizza and calzone — though I couldn’t call it a “pizza place.” A large part of the lunch menu has always been devoted to stellar sandwiches (think grinders from house made sausage, scratch meatballs, heroes, and hot Italian beef) and a full line of filling salads that of course are served with fresh bread and butter. While I’m ready to eat anything Mollica’s makes –check out their dinner specials, too — I nearly always choose a salad because I can also get a cup of their minestrone–a simple and herby vegetable soup that just hits the sweet spot in my tummy. Occasionally I wonder why I don’t make some minestrone at home, but for some reason, I rarely do. That just changed.

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Salad Class: How to Up Your Game in 3 Easy Ways — Part 2, SEASONINGS

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Recipe and post here for GRILLED ZUCCHINI AND CORN SALAD (another colorful mixture of cooked and fresh veggies with fresh herbs)

Readers’ Note: This is the 2nd and middle segment (SEASONINGS) of a three-part blog cooking class about making your salad a better place to eat!  Click on the red links below to read the other two posts and come chopping with me to make your newest stellar salad. While this class is pretty much do-it-yourself, I welcome comments, emails, photos, etc., to keep us in closer touch — even when we’re all in our own kitchens. Salad on, my friends.

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” 

― Laurie Colwin

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