Tag: Bread
caesar salad with whole-wheat garlicky croutons
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This is a fun salad—and it makes a head of romaine into a complete meal. You can make a double batch of this dressing and refrigerate the leftovers in a jar for a meal later in the week, so you’re cooking once for two dinners.
It’s a great dish for company, and it’s very easy to bring it along to a potluck dinner—just bring all the components separately, and don’t dress the salad until you’re ready to sit down and eat. (Otherwise, the lettuce will wilt before you eat it.) It’s based on a recipe from Peggy Knockerbocker’s book Olive Oil: From Tree to Table.
I generally just serve this as an entire dinner, because who wants to eat anything else? However, if you feel you need a little extra protein, it’s very nice topped with slices of grilled chicken breast or halibut (season with salt and pepper before grilling).
dressing:
half of a 2-ounce tin of oil-packed anchovy fillets, drained, rinsed and blotted dry on paper towels
3 cloves garlic, chopped coarsely
1 egg (optional)
2 tablespoons fresh lemon juice
1-2 teaspoons Dijon mustard
¾ cup extra-virgin olive oil
fresh-ground pepper
In a food processor or blender, combine the anchovies and garlic and process to mix. Add the egg, most of the lemon juice, and the mustard and process to combine. With the motor running, slowly pour in the olive oil in a thin, steady stream. Season with pepper and process again. Taste, and add as much of the remaining lemon juice as needed to get a good balance of flavors. Refrigerate until you’re ready to eat.
salad & croutons:
¼ cup freshly grated Parmesan cheese
1 to 2 large heads romaine lettuce, or 3 hearts of romaine
5 slices hearty whole-grain bread (preferably whole-wheat sourdough)
3 tablespoons olive oil
3 cloves garlic, minced or pressed in a garlic press
¼ teaspoon sea salt or kosher salt
fresh ground pepper to taste
1. Preheat the oven to 350 degrees. Mash the garlic with the salt in the bottom of a medium-sized bowl. Stir in the olive oil. Cut the slices of bread into ½” cubes and toss them in the garlicky oil until the oil is thoroughly absorbed and distributed. Spread the bread cubes out on a baking sheet and bake for 15-25 minutes, until the croutons are crispy and golden-brown.
2. While the croutons are baking, wash the lettuce, dry the leaves and tear into pieces, and place in a large salad bowl.
3. When you’re ready to sit down and eat, drizzle some of the dressing over the leaves and toss, adding more dressing as needed until all the leaves are coated. Sprinkle with the Parmesan cheese, toss again to mix, and then toss in the croutons. Sprinkle with pepper and serve right away, before the lettuce wilts.
southwest caesar salad
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This is a favorite salad of mine, and the dressing is based on a recipe in a cookbook called rebar modern food. Often we’ll just eat this salad for dinner. It makes a fantastic main course if you add the salmon, or you can omit the fish for a lighter salad if you want to serve other Southwestern-themed dishes with it.
Because this recipe uses roasted garlic, it takes a little planning ahead. If you can remember to do it, you can roast the garlic up to a few days ahead of time, whenever you’ve got the oven turned on for something else. Just keep the garlic refrigerated until you’re ready to use it for the dressing. The dressing keeps well in the refrigerator for a week or so, so you can eat this for a couple of meals, if you like.
Look for the cans of chipotle chiles in adobo sauce in the Mexican food section of the grocery store. You make the chipotle puree by pureeing a whole 7-ounce can of the chiles and sauce in the blender. Then, just store a jar of the puree in your refrigerator or freezer. Or, if you don’t think you’ll have much use for the puree, just fish out a chile from the can and toss that in the blender with the rest of the dressing ingredients. Make sure not to get a really big chile, though! They are spicy! You can freeze the remaining chiles in a flattened plastic ziploc bag, and just break a chunk off as you need it.
This salad is fantastic with slices of golden, crispy toast made from Rise & Shine Bakery’s golden maize pan loaf! It’s also really nice with black bean chili (don’t add the salmon to the salad, if serving with the chili).
dressing
1 bulb roasted garlic (recipe follows)
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon capers, rinsed and drained
1 ½ teaspoons Dijon mustard
1 garlic clove, chopped coarsely
½ teaspoon sea salt or kosher salt
¼ teaspoon cracked pepper
1 tablespoon chipotle puree (see note in recipe introduction, above), or 1 of the whole chiles from the can
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½ cup olive oil
Squeeze out the contents from the roasted garlic bulb and combine with the other ingredients, except the oil, in the bowl of a blender. Blend until smooth. With the motor running, slowly drizzle in the oil until thick and creamy. Correct seasonings to taste.
salad
1 very large head romaine lettuce or 2-3 hearts of romaine, washed, dried, and torn into bite-sized pieces
½ cup pepitas (green pumpkin seeds), toasted in a skillet until puffed and golden
1 avocado
1 cup kippered salmon, flaked (I love to use the buttery-rich Alaskan king salmon) or canned salmon, flaked [optional—use the fish if you want this to be a main dish]
slices of golden maize sourdough bread
1. Peel and dice the avocado.
2. Toast slices of golden maize sourdough bread.
3. Toss lettuce with dressing to your taste, add avocado and flaked salmon (if using). Toss again.
4. Sprinkle with toasted pepitas, and serve the salad with toast on the side.
roasted garlic
You can make several heads of this garlic when you bake it, and spread the soft, sweet cloves on toast, or add to other dishes, like soups, or hummus, or beans.
whole heads of garlic
olive oil
salt and pepper
1. Pre-heat the oven to 400 degrees (or whatever temperature at which you’re baking something else). Slice the top off the garlic bulb, just enough to expose the tops of the garlic flesh. Center the bulb on a square of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the bulb securely and pop it into the oven.
2. After 45 minutes or so (longer if it’s at a lower temperature), you should start to smell the roasting garlic, but depending on the size of your bulb, it may need a bit more time. Test by unwrapping it and slipping the sharp point of a paring knife into one of the cloves. If it slides in effortlessly, or the cloves are starting to poke out of their skins, then the garlic is ready.
sauteed tomatoes on garlic-rubbed toast
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This is a very fast, really delicious recipe, but I don’t recommend making it unless you can get fresh local tomatoes. It’s based on a recipe in Vegetarian Suppers from Deborah Madison’s Kitchen. These toasts make a great meal with any green salad alongside (try the green salad with garlicky red wine mustard vinaigrette), or with soup (for example, lentil soup). These toasts are also great with the broccoli salad with roasted peppers, capers, and olives. You can also forget the toast, and serve the tomatoes over pasta, with a sprinkle of parmesan cheese.
3 cups of sliced, quartered, or diced tomatoes
1 shallot or ½ a small white onion, minced
2 large garlic cloves, one minced
small handful basil leaves, slivered, or 1 teaspoon thyme, minced (whatever fresh herbs you have hanging around, or growing in a pot on your deck—oregano, maybe?)
1 tablespoon olive oil
sea salt and freshly ground pepper
2 thick slices hearty bread (I like to use 100% whole wheat sourdough)
a drizzle of balsamic vinegar
cheese (optional)
1. Toss the tomatoes with the onion or shallot, minced garlic, herbs, olive oil, and a pinch of salt. You can let it marinate for up to 2 hours or use it right away. Set aside until you’re ready to eat.
2. Heat a skillet and when hot, add the tomatoes. Swirl the pan around to warm them through, add a few drops of balsamic vinegar and some pepper. They should just warm up and release their juices, not fall apart.
3. Toast the bread well. Rub it with the whole clove of garlic.
4. Spoon tomatoes onto toast and serve.
5. You can put cheese (try some from the Farmers’ Market!) on the hot toast before adding the tomatoes, if you like.
breakfast toast with almond butter and fresh fruit
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I eat this for breakfast almost every day! You can get lots of flavors of whole-grain sourdough bread from Rise & Shine Bakery at the Saturday South Anchorage Farmer’s Market!
thick slices of whole wheat sourdough bread
almond butter (or peanut butter, if you prefer)
fresh fruit in season: peaches, apples, pears, or bananas
honey (optional)
Toast the bread, and spread with toasted almond butter (I prefer salted). Cover the nut butter with rows of fresh fruit--I especially love peaches in the summer, even though they aren’t local!
chopped greek salad with garlicky croutons
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This recipe reminds me of a salade nicoise (the recipe for my salade nicoise is in the farmers market cookbook, and on the web), but it’s inspired by Greek flavors, and it’s a lot easier to do, since you don’t have to cook the green beans and roast the potatoes. It’s inspired by a recent recipe in Fine Cooking.
It goes without saying that I like to make my croutons out of Rise & Shine Bakery whole-grain sourdough bread! They make such flavorful little morsels—crunchy and delicious. You can leave the anchovies and/or feta cheese out for a vegetarian or dairy-free meal!
garlicky whole-grain croutons
5 slices hearty whole-grain bread
3 tablespoons olive oil
3 cloves garlic, minced or pressed in a garlic press
¼ teaspoon sea salt or kosher salt
1. Preheat the oven to 350 degrees. Mash the garlic with the salt in the bottom of a medium-sized bowl. Stir in the olive oil. Cut the slices of bread into ½” cubes and toss them in the garlicky oil until the oil is thoroughly absorbed and distributed.
2. Spread the bread cubes out on a baking sheet and bake for 15-25 minutes, until the croutons are crispy and golden-brown.
dressing
¼ cup minced shallots
1 tablespoon Dijon mustard
¼ teaspoon sea salt or kosher salt
½ teaspoon dried oregano, or 1 teaspoon chopped fresh oregano
¼ cup fresh-squeezed lemon juice, or white wine vinegar
½ tin of oil packed anchovies, chopped and mashed (about 4 fillets)—optional
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6 tablespoons extra-virgin olive oil
1. In a bowl, whisk together all the vinaigrette ingredients except the oil. Continue whisking while slowly drizzling in the oil.
2. Correct seasoning to taste—if it’s too sharp and lemony, add a bit more salt and/or oil.
salad
6-8 cups of young arugula, washed and dried (or substitute any salad greens)
2 cups fresh tomatoes, diced into ½-inch pieces
1 English cucumber, seeded and diced into ½-inch pieces
½ cup Kalamata olives, pitted and quartered
½ cup feta cheese, diced into ½-inch pieces—optional
1. Compose this salad on a large serving platter. Toss the arugula or salad greens with a couple of spoonfuls of the dressing, and make a bed of lettuce on the platter. Then toss the cucumber with a little more of the dressing. Attractively group each component on top of the greens. Drizzle a little more vinaigrette over all the vegetables, if you like. Sprinkle cracked pepper over the top, and enjoy!!
2. When you’re ready to sit down and eat, drizzle some of the dressing over the leaves and toss, adding more dressing as needed until all the leaves are lightly coated. Sprinkle with the optional Parmesan cheese, toss again to mix, and then toss in the croutons. Sprinkle with pepper and serve right away, before the lettuce wilts.
caesar salad nouveau (egg- and dairy-free version)
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This is the alternative to the classic Caesar with eggs and Parmesan cheese, and while it’s not exactly the same, it’s really delicious! If you’re trying to be a little healthier, but you love to eat Caesar salads as much as I do, you could do this version sometimes, and make the classic version for special occasions!
This recipe is altered quite drastically from the one that inspired me in a cookbook called Veganomicon. It’ll make a meal if you make this salad big enough! Sometimes I’ll slice some cabbage to put in with the lettuce if I don’t have quite enough romaine for everyone I need to feed.
dressing
1/3 cup raw whole almonds
3 cloves garlic, peeled
¾ pound silken tofu (one whole box of tofu in those little aseptic shelf-stable boxes)
¼ cup olive oil
¼ cup fresh lemon juice
1 heaping tablespoon capers, drained
1 teaspoon salt
1 ½ tablespoons Dijon mustard
1. Pulverize the almonds in your blender. Add the garlic, and blender until the garlic is chopped up a bit. Add the tofu and oil and blend until creamy. (You might have to use a spatula to get it to mix up thoroughly—I recommend only stirring with a spatula when the blender is turned off.)
2. Add the lemon juice, capers and mustard and pulse until blended. (Again, you might have to use your spatula.) Adjust the lemon juice and salt to taste. Cover and chill in the refrigerator until ready to use.
garlicky whole-grain croutons
5 slices hearty whole-grain bread
3 tablespoons olive oil
3 cloves garlic, minced or pressed in a garlic press
¼ teaspoon sea salt or kosher salt
1. Preheat the oven to 350 degrees. Mash the garlic with the salt in the bottom of a medium-sized bowl. Stir in the olive oil. Cut the slices of bread into ½” cubes and toss them in the garlicky oil until the oil is thoroughly absorbed and distributed.
2. Spread the bread cubes out on a baking sheet and bake for 15-25 minutes, until the croutons are crispy and golden-brown.
salad
1 to 2 large heads romaine lettuce
¼ of a small green cabbage, sliced thinly (optional)
fresh ground pepper to taste
1. While the croutons are baking, wash the lettuce, dry the leaves and tear or slice into pieces, and place in a large salad bowl with the sliced cabbage.
2. When you’re ready to sit down and eat, spoon some of the dressing over the leaves and toss, adding more dressing as needed until all the leaves are nicely coated. Since the dressing is thick, make sure you toss very thoroughly before adding more dressing—it takes a while to fully coat the leaves.
3. Toss in the croutons, sprinkle with pepper and serve right away, before the lettuce wilts.
toast with collard & green olive pesto
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(contributed by Alison)
This pesto recipe is based on one I found on epicurious.com, submitted by Danny Toma. He uses Parmesan cheese in his recipe, and twice as much olive oil—but I found that with the rich olives, I didn’t need the cheese or the extra oil! What a fun way to eat your greens!! I spread the pesto on toast, but you can also use half this amount on a pound of cooked pasta. Just freeze what you won’t use in three days. (A ziploc bag works well.)
slices of hearty whole grain bread
tomatoes
collard & green olive pesto (recipe below)
Make the pesto. Slice your tomatoes. Toast your bread. Apply pesto in thick mounds (remember, it’s your vegetable!) and top with tomatoes. Enjoy, with a napkin at the ready.
collard & green olive pesto
1-3/4 lb collard greens (you can use kale, instead, if you want)
7 to 12 large brine-cured green olives (2-1/4 ounces), pitted
2 garlic cloves
1/4 to 1/3 cup water
1 teaspoon balsamic vinegar
1/2 teaspoon salt, plus more to taste
1/8 teaspoon cayenne
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
1. Bring a large pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Slice greens into strips and stir collards into water, bring back to a boil, and simmer, uncovered, stirring occasionally, until tender, 8 to 15 minutes. Drain collards in a colander, pressing on greens to extract excess water.
2. Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Taste and add more salt if needed.
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The bread from Rise & Shine bakery isn't just bread, it's a special treat that I plan entire meals around. The quality is top shelf, and I just know every loaf is made with love. 
