Salads Recipes

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Roasted Bell Pepper and Cucumber Dill Salad Recipe Recipe

Sometimes the simplest things make the most delicious dish. My husband Lulu planted Persian cucumbers this year and lately he's been harvesting 2-3 cucumbers a day. I love the flavor of Persian cucumbers and have had a lot of fun coming up with simple recipes that showcase them.

Salads are a great way to enjoy cucumbers and this recipe is no exception. Since cucumbers have a high water content, I salted them to draw out moisture for a crisp result. I paired them with roasted red bell peppers and seasoned the salad with a simple lemon and extra-virgin olive oil vinaigrette. I also sprinkled a few toasted pine nuts for texture and added fresh dill because this herb marries superbly with the vegetable.

This salad will be a hit at any picnic, pool party or barbecue. It tastes like summer!


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Zucchini Goat Cheese Recipe Recipe

Zucchini Goat Cheese Recipe

06.17.13 by Jackie

This weekend, I was inspired by the seafood I prepared for myself and created fish-like "scales" using thinly sliced zucchini so my husband Lulu, who is a vegetarian, could enjoy a similarly-themed meal.

First, I steamed thinly sliced and shredded zucchini. Then I cooked finely chopped morel mushrooms with garlic. Shredded zucchini, preserved lemons and the mushrooms became the base of the flavoring for the goat cheese filling. I reshaped a log of goat cheese mixture and dressed it with the zucchini slices. I added a little glamour to the dish with the exquisite white truffle oil we received from our friend Casey at Pastamoré. How luxurious does this sound?  

I preserved Meyer lemons in several jars a few months ago and it's now time to enjoy every bit of them. This is the very first time of the season I'm using them. You could use them to flavor pasta, cold soup, sauces, salad dressing, dips, stews and many more dishes. Stay tuned for more recipes with preserved lemons.


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Savory Granola Salad Topping Recipe Recipe

Granola topping is a healthier, more nutritious alternative to croutons for salads. I incorporated as many, if not more, flavors as I would for the bread, using lemon thyme, pine nuts, sunflower seeds, Pecorino cheese, Italian parsley, spices and extra-virgin olive oil. After the baked savory granola had cooled to room temperature, I mixed arugula with fresh cherries as an natural sweetener, drizzled a simple lemon vinaigrette and sprinkled the salad with the crunchy savory Pecorino granola topping.

I used boxed granola mix, called Granola Basics. It’s made by our friend Sarah from "Nuts About Granola" (it's their 5th anniversary!). Ever since she sent me my first box, I've wanted to explore and develop a savory version. And if you have the opportunity to purchase this awesome product, you'll see on the back of the box one of my recipes with a photo taken by me!


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Soba Noodle Salad Recipe Recipe

Soba Noodle Salad Recipe

05.20.13 by Jackie

If you follow me on FacebookPinterestTwitter or Instagram, you've probably seen how huge the plants in our garden are. Thanks to the recent sunny, warm weather we’ve experienced, they have really taken off.

To celebrate our first crop of Persian cucumbers, I prepared a chilled noodle salad. I used soba noodles, a variety of fresh vegetables, flavorful peanut sauce, fresh mint (again from our prolific garden) and dill. Soba noodles are Japanese-style buckwheat. If you can’t find them, you could use whole wheat angel hair pasta for a similar texture.

I prepared everything in advance in the morning and assembled the salad later at the last minute. That's what I call healthy, fast food!

If you live in the Bay Area, don't forget to pencil in this Saturday (May 25th) for my cooking demo and cookbook signing for Haute Potato at Los Altos Library. Hope to see everyone there.


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How to Make a Vinaigrette Recipe

How to Make a Vinaigrette

05.06.13 by Jackie

I've mentioned several times in the past that vinaigrettes are extraordinarily versatile. I've developed multiple variations over the years and the recipes are very forgiving. At the core, vinaigrettes are an emulsion of oils, vinegar, (sometimes flavored with sweeteners), herbs, spices and mustard. The trick is to use the best ingredients you can. I've cooked with several quality vinegars in the past and Bellindora makes some of the most awesome ones I've come across.

This week, I'll show you how to flavor your favorite salad, meat or fish and dessert with the delicious vinegars I received. Today, I used Bellindora balsamic apple vinegar and served it with a simple apple (how appropriate!), artichoke, grape, Cheddar and arugula salad. Quick, effortless and incredibly flavorful are words that come to mind when describing this salad dressing. 

Bellindora Vinaigrette Recipe with Picture

When I launched PhamFatale.com, I remember the first thing my in-laws and friends would ask is if I could share my recipe for vinaigrette. I've made it daily in my home since I was a child. My husband Lulu loves it so much, he says he could eat it with French fries. The procedure is pretty easy and the salad dressing stores very well in the refrigerator (3-4 days). I make two-cup batches at a time and I guarantee you won't feel the need to buy the ready-made ones from the supermarket anymore.

Before I end today's post, I have one more announcement. I'll be giving a cooking demonstration (complete with samples!) of one of my potato creations at the Los Altos library. On Saturday, May 25th, starting at 2 pm, I will be talking about my first cookbook, Haute Potato, and cooking, and we'll have the opportunity to chat afterwards. This event is free and open to the public and my cookbook will also be available for purchase and signing. So as to be able to serve enough food for everyone, I would greatly appreciate an RSVP so you may be added to the guest list: send an email to events{at}PhamFatale{dot}com with "Haute Potato Reservation" as the subject, indicating the number of people you'll be coming with. Please spread the word; the more the merrier. I'm so excited, can't wait to meet you!

Event Type: Adult Program
Age Group(s): Adult, Teen
Date: 5/25/2013
Start Time: 2:00 PM
Santa Clara County Library District
Los Altos Library |  www.sccl.org
13 S. San Antonio Rd. | Los Altos, CA 94024 


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