Food 2: Lunch

Showing posts with label Lunch. Show all posts

Monday, December 9, 2013

Brown Rice Salad with Apples and Cheddar

This hearty grain and lentil salad travels well, making it great for a weekday lunch.

2-1/2 cups brown rice

Kosher salt

1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed

1/3 cup cider vinegar

Freshly ground black pepper

1 cup diced apples (1/2-inch dice)

1 cup halved seedless grapes

1 cup sliced celery (1/4-inch-thick slices)

1 cup cooked brown lentils

1 cup diced Cheddar

3/4 cup chopped toasted almonds

1/4 cup chopped fresh flat-leaf parsley

Rinse the rice under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the rice, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the rice covered, until tender, about 20 to 25 minutes. Drain and rinse the rice with cold water to stop the cooking.

Transfer the rice to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the rice on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of oil. Taste and season with salt, pepper, and additional vinegar or oil as needed.

Put the cooked and cooled rice in a large serving bowl and toss to break up any clumps. Add the apples, grapes, celery, lentils, Cheddar, almonds, parsley, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.

Corn Sauté with Canadian Bacon, Potatoes & Peppers

Canadian bacon and potatoes make this corn sauté hearty enough to stand alone as a light main course, but it also makes a wonderful side dish or a zesty bed for grilled or roasted meat or fish.

2 Tbs. unsalted butter

2 Tbs. extra-virgin olive oil

1/2 cup small-diced Canadian bacon (3 oz.)

1 cup small-diced red onion (from about a 6-oz. onion)

1 cup small-diced red potato (from about a 5-oz. potato)

1/2 cup small-diced green bell pepper (from three-quarters of a 3-oz. pepper)

1 tsp. kosher salt; more to taste

2 slightly heaping cups fresh corn kernels (from about 4 medium ears)

2 tsp. minced garlic (2 medium cloves)

2 Tbs. chopped fresh flat-leaf parsley

2 Tbs. thinly sliced fresh chives

1/2 tsp. green Tabasco; more to taste

Freshly ground black pepper

One-half lemon

Melt 1 Tbs. of the butter and 1 Tbs. of the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium heat. Add the Canadian bacon and cook, stirring occasionally, until the bacon is brown around the edges, about 4 min. Transfer to a plate lined with paper towels.

Add the remaining 1 Tbs. butter and 1 Tbs. olive oil to the pan. Add the onion, potato, bell pepper, and 1/2 tsp. of the salt. Reduce the heat to medium low, cover, and cook, stirring frequently, until the onions and peppers are well softened and the potatoes are barely tender and starting to brown, 5 to 7 min.

Uncover, increase the heat to medium, and add the corn, garlic, and the remaining 1/2 tsp. salt. Sauté, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 5 min. (The corn should be glistening, brighter in color, and somewhat shrunken in size, and the bottom of the pan will be slightly brown.)

Remove the pan from the heat, add the parsley, chives, Tabasco, a few generous grinds of pepper, and a small squeeze of lemon. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan. (Moisture released from the vegetables as they sit will loosen the bits.) Fold the Canadian bacon into the dish, season to taste with more salt, pepper, or lemon juice. Serve warm.

Bread Salad with Summer Beans and Feta

Popular in Italy, panzanella is a refreshing salad made with leftover bread and tomatoes that virtually transports you to the rolling Tuscan hillsides. This recipe changes the classic a bit by adding green beans and yellow wax beans, as well as feta cheese. Although it’s not a classic Italian cheese, it adds a wonderful salty quality to the salad. Give this recipe a try the next time you find yourself with leftover stale bread.

6 oz. coarse-textured rustic bread, 3 to 4 days old

Kosher salt and freshly ground black pepper

1⁄2 lb. green beans, cut into 1-inch pieces

1⁄2 lb. yellow wax beans, cut into 1-inch pieces

3 medium red tomatoes, seeded and cut into 3⁄4-inch dice

3 medium yellow tomatoes, seeded and cut into 3⁄4-inch dice

1 small red onion, cut into 1⁄2-inch dice

1⁄4 cup fresh basil leaves, lightly packed

1 Tbs. coarsely chopped fresh oregano

5 Tbs. red-wine vinegar

1⁄3 cup extra-virgin olive oil

2 cloves garlic, minced

12 oz. feta cheese, coarsely crumbled

Slice the bread into 1-inch slices. Sprinkle with 1⁄2 cup water and let sit for 2 minutes. Carefully squeeze the bread until dry. Tear it into 1-inch pieces and let rest on paper towels for 20 minutes.

Bring a large saucepan of salted water to a boil. Add the green and yellow beans and simmer until tender but still crisp, 3 to 5 minutes. Drain and cool.

Place the tomatoes, onions, bread, and cooled green and yellow beans in a large serving bowl. Tear the basil into 1⁄2-inch pieces and toss carefully into the bowl along with the oregano.

In a small bowl, whisk together the vinegar, oil, and garlic. Season with salt and pepper. Carefully toss the salad with the vinaigrette and let rest for 20 minutes. Serve with the crumbled feta on top.

Creamy Polenta-Stuffed Heirloom Tomatoes

1 Tbs. butter

1 Tbs. diced shallot

1/2 tsp. minced garlic

3 cups lower-salt chicken broth

1/2 cup heavy cream

1 cup polenta (such as Bob's Red Mill brand)

1/2 Tbs. chopped fresh thyme

1/2 tsp. chopped fresh rosemary

1/4 cup plus 2 Tbs. freshly grated Parmigiano Reggiano

Kosher salt and freshly ground black pepper

8 large Roma-style heirloom tomatoes

2 Tbs. chopped parsley

In a medium saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring constantly, about 2 minutes. Add the chicken broth and bring to a boil. Add the cream and then whisk in the polenta. Reduce the heat to a simmer, stirring constantly with a wooden spoon. Add the thyme and rosemary and continue to cook, stirring frequently, until the polenta is tender, creamy, and thick, 15 to 20 minutes. Remove from the heat and whisk in 1/4 cup of the cheese. Season to taste with salt and pepper.

Position a rack in the middle of the oven and heat the oven to 400° F. Line a large rimmed baking sheet with parchment paper. Halve the tomatoes lengthwise and hollow them out. Cut a very thin slice off the bottom of each tomato half so the filled tomato can lie flat without rolling. Arrange the tomatoes on the baking sheet and season them lightly with salt. Fill each tomato half with some of the polenta, mounding just slightly (depending on the size of your tomatoes, you may or may not use all the polenta). Sprinkle the remaining 2 Tbs. of cheese and the parsley over each. Bake until the tomatoes are soft, about 20 minutes. Let cool slightly before serving.

Chopped Vegetable & Couscous Salad with Black Olive Vinaigrette

For the vinaigrette:

1/3 cup red-wine vinegar or sherry vinegar

1/4 cup finely chopped black olives, such as Kalamatas

1 teaspoon Dijon mustard

2/3 cup extra-virgin olive oil

Freshly ground black pepper

For the salad:

Extra-virgin olive oil for brushing

Kosher salt

1 yellow bell pepper

3 small carrots, peeled and left whole

3 medium zucchini, cleaned, trimmed, and cut lengthwise into 1/2-inch-thick slices

1 small radicchio, core left in and cut lengthwise into quarters

1 medium eggplant, cut into 1/2-inch rounds

1 small bunch scallions, trimmed

For the couscous:

1 Tbs. extra-virgin olive oil

1/2 teaspoon sea salt; more to taste

1-3/4 cups uncooked couscous

2 Tbs. finely chopped fresh mint, basil, or flat-leaf parsley, or a mix

Freshly ground black pepper

Fresh lemon juice to taste

Make the vinaigrette:

In a small bowl, whisk the vinegar, 1 Tbs. of the olives, and the mustard. Whisk in the olive oil in a slow, steady stream, making sure it’s emulsified before adding more oil. Whisk in the remaining olives. Season to taste with pepper.

Grill the vegetables:

Tip:

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. (Be sure the grate is hot, too.)

Brush a light coating of oil onto the vegetables and sprinkle lightly with salt. Lay the whole yellow pepper, the carrots, and as many of the remaining vegetables as will fit on the cooking grate, directly over the heat. Grill, turning every few minutes as needed, until the pepper is charred all over and the rest of the vegetables are well marked and tender. Grilling time will vary: The zucchini, radicchio, and scallions cook fastest, the eggplant will take a little longer, and the carrots and pepper may take up to 15 min. more. As they finish cooking, transfer the vegetables to a large platter and add more raw vegetables to the grill. Continue until all the vegetables are cooked. Let cool slightly.

Make the couscous and finish the salad:

While the vegetables cool, bring 2 cups of water, along with the oil and salt, to a boil in a medium saucepan. Add the couscous. Stir well, remove from heat, cover, and let sit for 5 min.

When the pepper is cool enough to handle, peel and seed it. Coarsely chop all the vegetables. Transfer them to a large serving bowl and toss them with 1/2 cup of the vinaigrette.

When the couscous is done, fluff it with a fork and add it to the vegetables. Add the remaining vinaigrette and the chopped herbs. Toss to distribute evenly. Season with salt, pepper, and lemon juice to taste. Serve warm or at room temperature.

Cobb Salad with Fresh Herbs

This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.

2 Tbs. mayonnaise

1 tsp. Dijon mustard

Kosher salt and freshly ground black pepper

3 large boneless, skinless chicken breast halves

(7 to 8 oz. each), tenderloins separated if still attached

2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried

1-1/2 cups lightly packed fresh parsley leaves, torn if large

3/4 cup lightly packed mint leaves, torn if large

1 recipe Lemon-Sherry Vinaigrette

3 large avocados

2-1/2 cups (about 1 lb.) halved grape tomatoes

1 heaping cup (6 oz.) crumbled Roquefort

2/3 cup toasted pine nuts

12 slices bacon, cooked, cooled, and crumbled

1/2 cup sliced chives (3/4 inch long)

Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.

Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center.

Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You won't use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.

Farro Salad with Artichokes and Fennel

Radicchio, fennel, cannellini beans, pine nuts, and artichoke hearts give this grain salad an Italian accent, and make it hearty enough to be a meatless main dish. It packs well, making it ideal for picnics or weekday lunches.

3 cups semi-pearled farro

Kosher salt

1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed

1/3 cup red wine vinegar

1 tsp. finely grated lemon zest

1/2 cup chopped black olives

Freshly ground black pepper

1 cup oil-packed artichoke hearts

1 cup diced fennel (1/2-inch dice)

1 cup shredded radicchio

1 cup cooked cannellini beans

3/4 cup toasted pine nuts

1/4 cup chopped fresh basil

Rinse the farro under cold water and drain. Bring 7 cups of water to a boil in a 4-quart pot over high heat. Add 3/4 tsp. salt. Add the farro, reduce the heat to a simmer, and cook uncovered, stirring occasionally and adding more boiling water as necessary to keep the farro covered, until tender, about 30 to 35 minutes. Drain and rinse the farro with cold water to stop the cooking.

Transfer the farro to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread the farro on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the lemon zest and black olives Taste and season with salt, pepper, and additional vinegar or olive oil as needed.

Put the cooked and cooled farro in a large serving bowl and toss to break up any clumps. Add the artichokes, fennel, radicchio, cannellini, pine nuts, basil, and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper. Serve or refrigerate for up to 1 day. If making ahead, let sit at room temperature so it’s not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.

Bulgur Salad with Carrots and Peppers

Think of this salad as a heartier twist on tabbouleh, with extra veggies and tangy feta cheese crumbles.

2-1/4 cups medium-grind bulgur

Kosher salt

1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed

1/3 cup fresh lemon juice

3 Tbs. tahini

Freshly ground black pepper

1 cup sliced carrots (1/4-inch-thick slices), steamed until crisp-tender

1 cup diced red bell peppers (1/2-inch dice)

1 cup diced peeled cucumber (1/2-inch dice)

1 cup crumbled feta

2 Tbs. chopped fresh flat-leaf parsley

2 Tbs. chopped fresh dill

Pour 3-1/2 cups boiling water over the bulgur in a medium bowl, stir, and let sit until the water is absorbed and the bulgur is tender, 20 to 25 minutes.

Transfer the bulgur to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread bulgur on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the tahini. Taste and season with salt, pepper, and additional lemon juice or olive oil as needed.

Put the cooked and cooled bulgur in a large serving bowl and toss to break up any clumps. Add the carrots, peppers, cucumbers, feta, parsley, dill and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.

Orzo & Grilled Vegetable Salad with Feta, Olives & Oregano

Kosher salt

8 oz. orzo (1-1/4 cups)

Vegetable oil for the grill

2 small Italian eggplants (about 3/4 lb. total), sliced into 1/2-inch-thick rounds

1 medium red bell pepper, quartered, stemmed, and seeded

1/3 cup plus 2 Tbs. extra-virgin olive oil

2 Tbs. red-wine vinegar

1 Tbs. Dijon mustard

1/2 small red onion, cut into small dice (about 2/3 cup)

1/2 cup crumbled feta (2-1/2 oz.)

1/2 cup pitted, coarsely chopped Kalamata olives

3 Tbs. chopped fresh oregano

In a 4-qt. saucepan, bring about 2 qt. water and 1 Tbs. salt to a boil over high heat. Add the orzo and cook, stirring occasionally, until just tender, about 8 minutes (or according to package directions). Drain but don’t rinse the pasta and pour it onto a rimmed baking sheet to cool evenly and quickly.

Heat a gas grill with all burners on high. Clean and oil the grate. Toss the eggplant and bell pepper with 2 Tbs. of the olive oil and a generous sprinkling of salt. Lay the vegetables on the grill and cook, with the grill covered, turning once, until cooked through and grill-marked, 2 to 3 minutes per side. Transfer to a cutting board. Allow the vegetables to cool slightly and then cut them into small dice.

In a liquid measuring cup, whisk the vinegar with the mustard and a generous pinch of salt. Slowly whisk in the remaining 1/3 cup olive oil.

When ready to serve, combine the orzo, grilled vegetables, onion, feta, olives, and oregano in a medium bowl. Pour on the dressing, toss well, and serve.

Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.

1-1/2 cups quinoa, preferably red

Sea salt

5 Tbs. extra-virgin olive oil; more as needed

1 large red onion, quartered lengthwise and thinly sliced crosswise

2 Tbs. balsamic vinegar

4 oz. arugula, trimmed and thinly sliced (about 3 cups)

4 oz. aged Gouda, finely diced (about 1 cup)

3 medium celery stalks, thinly sliced

1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice

1 cup walnuts, coarsely chopped

1 cup finely diced fennel

3/4 cup dried cranberries

3 Tbs. sherry vinegar

Freshly ground black pepper

In a bowl, rinse the quinoa with water, rubbing it between your fingers for about 10 seconds. Drain and transfer it to a 3-quart pot. Add 2-1/2 cups water and 1/2 tsp. sea salt and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, covered, until the quinoa is tender but still delicately crunchy, about 15 minutes.

Drain the quinoa and return it to the pot. Cover and let the quinoa rest for 5 minutes; then fluff it with a fork. Let cool to room temperature.

While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and a pinch of salt; cook, stirring frequently, until tender and brown around the edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions until the vinegar cooks away, about 1 minute. Remove from the heat and let cool to room temperature.

In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.

In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing to the salad and gently mix it in. Let rest a moment; then season to taste with salt and pepper. Add more olive oil if the salad seems dry.

Bunk’s Pork Belly Cubano Sandwich

At
first glance, this sandwich from Portland’s Bunk Sandwiches looks like a
straight-up reprise of the Cuban working man’s ham and cheese sandwich. But one
substitution alone earned it national acclaim: switching molasses-rubbed, flavor-rich
pork belly for the conventional roast pork. Bunk’s plan includes an overnight
marinade, a three-hour oven roasting, and a final ride in a panini press for
that full-on crispy finish.

For the pork belly

1 cup
kosher salt

1 cup
sugar

1 tsp. ground fennel seeds

1 tsp. ground chile flakes

1 tsp. ground nutmeg

1
large garlic clove, peeled and halved

One
3-lb. slab pork belly, skin removed

1⁄4
cup molasses

For the sandwiches

Six
6-inch French buns, halved lengthwise

1⁄4
cup plus 2 Tbs. high-quality mayonnaise

1⁄4
cup American yellow mustard

2 tsp.
hot sauce

Kosher
salt

10 oz.
Swiss cheese, thinly sliced

10 oz. smoked ham, thinly sliced

3 garlic-dill
pickles, thinly sliced lengthwise

1⁄4
cup melted butter

Make the pork belly

In a
medium bowl, combine the salt, sugar, fennel seeds, chile flakes, and nutmeg.
Rub the raw garlic halves over the pork and discard. Sprinkle the spice mixture
over the pork to coat well. Transfer to a large sealable bag (or a covered roasting
dish) to marinate in the refrigerator overnight or up to 24 hours.

An
hour before roasting, remove the pork belly from the refrigerator to bring up
to room temperature.

Preheat the oven to 275°F.

Place
the belly in a shallow roasting pan, meat-side down, and brush the top with the
molasses. Place a piece of parchment paper over the meat and cover the pan
tightly with foil. Roast until fork-tender, about 3 hours.

Make the sandwiches

Heat
a panini grill or large cast-iron skillet until hot. Using a sharp knife, cut
the pork crosswise into six 1⁄4-inch-thick slices, then cut each slice in half,
reserving the remaining pork belly for another use.

Open
the buns and spread or squirt about 1-1⁄2 tsp. mayonnaise and 1 tsp. mustard
over each half. Drizzle with a few dashes of hot sauce and sprinkle with salt.
On each bottom half, layer slices of cheese, ham, pork belly, and pickles. Cover
with the tops and brush the outside of each bun with melted butter.

In
batches, place the filled buns in the panini grill, pressing down to flatten
them slightly. If using a cast-iron skillet, put another heavy skillet or
weight on top to flatten them and turn them over after 2 or 3 minutes. Grill
until golden brown. Serve immediately.

Spring Niçoise Salad

This salad is best in spring, when tiny, new potatoes and baby artichokes and beets are available at the market. It comes together quickly if you prepare some of the ingredients ahead of time. When roasting the potatoes, you can add a handful of garlic cloves and/or herbs if you like, such as thyme or savory. In place of the seared tuna, try large flakes of tuna confit or slow-roasted salmon.

6 baby beets, greens removed and washed

2-1⁄2 Tbs. red-wine vinegar; more as needed

1 lemon, halved, plus 1 Tbs. freshly squeezed lemon juice

8 baby artichokes, trimmed

1 cup plus 4 Tbs. extra-virgin olive oil

1⁄4 cup dry white wine

2 sprigs fresh thyme

Red pepper flakes

Kosher salt

3⁄4 lb. new potatoes

1 clove garlic, pounded to a smooth paste with a pinch of salt

1 Tbs. Dijon mustard

1 large egg yolk

1 lb. tuna, such as yellowfin or ahi, cut into even slices about 1 inch thick

Freshly ground black pepper

2 not-so-hard-cooked eggs, peeled

1 handful arugula, preferably wild, or young dandelion (about 1 oz. total), washed and dried

Heat the oven to 350º F. Put the beets in a single layer in a baking dish. Add water to come about 1/2 inch up the side of the dish. Cover with foil and
roast until the beets can be pierced with a sharp knife, about 45 minutes. When cool, peel and cut them into 1/2-inch wedges, and toss with 1 Tbs. of the vinegar and salt to taste; let sit for 10 to 15 minutes.

Fill a large bowl with cold water. Squeeze the juice of the lemon halves into it. Trim off the top quarter of the artichokes and snap off the tough outer leaves. Using a small, sharp knife, peel the stem and the base of the artichokes, then cut them in half and scoop out the choke with a spoon. As you finish trimming each artichoke, drop it into the bowl of water and lemon juice to prevent browning.

Just before cooking, drain the artichokes well. Warm a medium skillet over medium heat. Add 1⁄4 cup olive oil, the artichokes, wine, 1⁄2 cup water, the thyme, and a pinch of red pepper flakes. Season with salt and simmer, uncovered and stirring occasionally, until the artichokes are tender when pierced at the base with a small, sharp knife, 10 to 15 minutes, depending on the size of the artichokes. If the liquid evaporates before the artichokes are tender, add a splash more water. Let cool at room temperature and then taste for salt.

Put the potatoes in a shallow baking dish or pan just large enough to hold them in a single layer. Drizzle with 1 Tbs. oil, season with a generous amount of salt, and toss well. Add a splash of water (just enough to create a little steam as the potatoes cook). Cover tightly with aluminum
foil and bake until the potatoes can be easily pierced with a small, sharp knife, 30 to 40 minutes, depending on the size of the potatoes. Remove from the oven, vent the foil, and let cool at room temperature.

To make the vinaigrette, combine the garlic, mustard, 1-1/2 Tbs. vinegar, and 1 Tbs. lemon juice in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in 3⁄4 cup oil. Thin the vinaigrette with a few drops of cool water if necessary (you want it thin enough to drizzle nicely.) Taste and adjust with more salt or vinegar if necessary. Set aside.

Shortly before serving, halve or quarter the potatoes (depending on size and preference) and season with about 1-1⁄2 Tbs. of the vinaigrette. Set aside.

Season the tuna on both sides with salt and freshly ground black pepper. Warm a large skillet, preferably cast iron, over high heat until very hot. Add 3 Tbs. oil and place the tuna in the skillet. Cook, without moving, until seared and nicely browned, about 2 to 3 minutes, depending on the thickness of the tuna. Turn and cook on the opposite side for another 2 to 3 minutes. (The tuna should be pink in the center.) Transfer to a plate and set aside.

Drain any liquid from the artichokes and discard the thyme. Cut the eggs into quarters and season with salt and freshly ground black pepper. Scatter about half of the arugula around a large platter or individual plates. Tuck the potatoes, artichokes, beets, and eggs in and around the greens. Using your hands, break the tuna into rustic pieces, or slice it with a knife and nestle it in and around the other ingredients. Drizzle about 1⁄4 cup vinaigrette over the platter, or about a Tbs. over individual portions, and serve immediately, passing the remaining vinaigrette at the table.

Soft-Shell Crab Sandwiches with Spicy Tartar Sauce

Soft-shell crabs cook in minutes, are easier to eat than hard-shell crabs, and their sweet, briny flavor and crunchy-soft juicy texture can't be beat. Soft-shells are usually eaten whole, and they make for a killer sandwich.Video:Watch Fine Cooking's Juli Roberts demonstrate the proper way to clean shoft-shell crabs in four eay steps.

For the tartar sauce

1/2 cup mayonnaise

1 Tbs. minced red onion

1 Tbs. finely chopped dill pickle

1 Tbs. rinsed and finely chopped capers

1 Tbs. thinly sliced fresh chives

1-1/2 tsp. Old Bay Seasoning

1 tsp. fresh lemon juice

1/4 tsp. hot pepper sauce, such as Tabasco

For the crabs

1/4 cup all-purpose flour

1/4 cup medium-grind yellow cornmeal

Kosher salt and freshly ground black pepper

4 jumbo soft-shell crabs, cleaned (bodies about 5 inches across; 3 to 3-1/2 oz. each after cleaning)

2 Tbs. canola or vegetable oil

1 Tbs. unsalted butter

To assemble

8 slices white sandwich bread, toasted

4 large leaves Bibb lettuce

4 to 8 slices ripe tomato

Make the sauce

In a small bowl, combine the mayonnaise, onion, pickle, capers, with spicy tartar sauce chives, Old Bay, lemon juice, and hot pepper sauce. Set aside.

Cook the crabs

In a wide, shallow bowl, combine the flour, cornmeal, 1/2 tsp. salt, and 1/4 tsp. pepper. Dredge the crabs to coat on both sides (if the top shells are thicker than a piece of paper, pull them off before dredging).

Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot. Add the butter to the skillet and swirl the pan to melt it. Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, about 3 minutes. The crabs may pop and splatter, so be careful. Flip the crabs and cook until crisp and just cooked through (an instant-read thermometer inserted in the center of the crab should read 145°F), about 3 minutes more. Transfer the crabs to a large paper-towel-lined plate.

Assemble the sandwiches

Spread the tartar sauce on the 8 slices of toast. Top 4 of the toast slices, sauce side up, with a piece of lettuce and 1 or 2 slices of tomato. Put one crab on each sandwich, top with the remaining toast, sauce side down, and serve.

Spring Leeks, Fava Beans, and Bacon

3 or 4 young, slim leeks

6 slices pancetta or unsmoked bacon

1 thick slice butter

1 clove garlic, peeled and smashed

2 lb. fava beans in their pods

2 loosely packed Tbs. fresh tarragon leaves, chopped

a handful of fresh flat-leaf parsley, chopped

Bring a deep pan of water to a boil. Wash and thickly slice the leeks. Remove the rind from the bacon slices and cut each slice into finger-thick strips. Warm the butter in a shallow pan and add the strips of bacon. Let the bacon color lightly in the hot butter until its fat is starting to turn pale gold, then add the sliced leeks and the garlic clove. Partially cover with a lid and let the leeks soften but not color.

While the bacon and leeks are cooking, shell the beans and add them to the boiling water. Salt the water and let the beans cook for four or five minutes, until tender. Drain and rinse in cold water until cool enough to skin. Leave the tiniest of beans unskinned, but it is probably better to skin anything larger than a thumbnail-just squeeze each bean between thumb and finger and pop it out of its skin.

When the leeks and bacon are soft and fragrant, stir in the tarragon, parsley, and the drained and skinned beans, then season. Stir gently, allow to heat through for a minute or two, then serve on warm plates.

Curried Turkey and Israeli Couscous Salad with Dried Cranberries

You can use light or dark turkey meat in this citrusy, sweet, subtly spiced salad. No turkey on hand? Use rotisserie chicken instead.

1/4 cup freshly squeezed orange juice

1/2 cup dried cranberries

Kosher salt

1 cup Israeli couscous

6 oz. skinless roast turkey meat, cut into medium dice (1-1/2 cups)

1/2 cup toasted almonds, chopped

2 medium celery stalks, finely chopped

2 scallions, thinly sliced

3 Tbs. extra-virgin olive oil

4 tsp. white wine vinegar

1-1/2 tsp. curry powder

Freshly ground black pepper

In a 1-quart saucepan, bring the orange juice to a boil over medium-high heat. Add the dried cranberries, stir, and set aside.

In a 3-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Add the couscous and simmer until al dente, about 8 minutes. Drain and rinse with cold water until the couscous is cool. Drain again thoroughly and transfer to a large serving bowl. Add the cranberries and orange juice, turkey, almonds, celery, and scallions.

In a small bowl, whisk the olive oil, vinegar, and curry powder. Add to the couscous mixture and toss to combine. Season to taste with salt and pepper and serve.

Quick Shrimp Tacos

Made with quick-cooking shrimp and simply topped with cabbage and cilantro, these tacos come together in minutes. Round out the meal with rice and black beans or a chopped salad.

8 taco-size (6-inch) flour tortillas

1 medium lime

1/2 cup sour cream

1 tsp. ground coriander

Kosher salt

2 Tbs. extra-virgin olive oil

1/3 cup finely diced red onion

1 lb. medium shrimp (41 to 50 per lb.), peeled and deveined

1/2 tsp. ground cumin

Pinch of crushed red pepper flakes

1 cup finely shredded green cabbage

1 cup loosely packed fresh cilantro

Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.

Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tbs. juice. Cut the other half into 4 wedges.

In a small bowl, stir the sour cream, 1/2 tsp. of the lime zest, 1/4 tsp. of the coriander, and a large pinch of salt; set aside.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Raise the heat to medium high and add the shrimp, the remaining 3/4 tsp. coriander, the cumin, pepper flakes, and 1/4 tsp. salt and cook, stirring constantly, until the shrimp are cooked through, about 2 minutes. Add the lime juice and remaining zest and stir to coat. Remove from the heat.

Put some of the cabbage, cilantro, and sour cream on each tortilla and top with the shrimp. Fold in half and serve immediately with the lime wedges on the side.

Radicchio and Cauliflower Salad with Toasted Breadcrumbs

The mildness of cauliflower balances radicchio’s assertive, bitter flavor. If you’re concerned about the raw yolk in the dressing, buy pasteurized eggs.

1 medium head radicchio (about 1/2 lb.)

1-1/2 cups coarse, fresh breadcrumbs (from a country-style French or Italian loaf)

1/2 cup plus 2 Tbs. extra-virgin olive oil

Kosher salt

1 small cauliflower (about 1-1/4 lb.), cored and cut into 1-inch florets

1 medium clove garlic

1 Tbs. red wine vinegar; more as needed

1 Tbs. fresh lemon juice

2 tsp. Dijon mustard

1 large egg yolk

Freshly ground black pepper

1/2 cup coarsely chopped fresh flat-leaf parsley

Remove any damaged outer leaves from the radicchio, quarter it, remove the core, and cut each quarter crosswise into 1-inch widths.

Position a rack in the center of the oven and heat the oven to 350°F.

Put the breadcrumbs on a rimmed baking sheet and toss lightly with 2 Tbs. of olive oil to coat evenly. Spread in a thin, even layer and season lightly with salt. Bake, stirring every few minutes, until crisp and light golden brown, about 10 minutes. Set aside to cool on the pan.

Bring a large pot of well-salted water to a boil over high heat. Cook the cauliflower in the boiling water until just tender, about 3 minutes. Drain, spread on a baking sheet, and set aside at room temperature.

Put the garlic in a mortar, add a pinch of salt, and pound to a paste with a pestle. Or mince and then mash to a paste with the side of a chef’s knife. Combine the garlic, vinegar, lemon juice, and mustard in a small bowl. Let sit for 5 to 10 minutes. Whisk in the egg yolk, and then slowly whisk in the remaining olive oil until emulsified. Taste with a piece of cauliflower and season with more vinegar or salt if necessary.

Put the cauliflower in a large bowl and season with salt and pepper. Gently toss with just enough vinaigrette to lightly coat. Add the radicchio and parsley, season with salt and pepper, and toss again with just enough vinaigrette to lightly coat. Taste and add more salt or vinaigrette if necessary. Gently transfer the salad to a platter or individual serving plates; it’s best if it’s arranged somewhat flat. Drizzle any remaining vinaigrette on the salad (you may not need it all), scatter the breadcrumbs on top, and serve.

PLT Salad

In this take on a BLT sandwich, prosciutto replaces bacon. Garlicky croutons are a delicious use for day-old bread.

7 oz. mixed salad greens, such as mesclun (10 lightly packed cups)

4 medium tomatoes, cored, cut into 3/4 -inch wedges (wedges halved crosswise if large), and lightly salted

1/2 cup fresh tender herb leaves, such as parsley, chives, chervil, tarragon, or a mix, torn or snipped if large

1/2 cup extra-virgin olive oil

6 thin slices prosciutto (about 3 oz.), cut lengthwise into 1/2-inch strips

2 cloves garlic, smashed and peeled

6-7 oz. day-old French bread (with crust), cut into 1/2-inch cubes

1 tsp. chopped fresh thyme

Kosher salt and freshly ground black pepper

4 tsp. fresh lemon juice

Put the greens, tomatoes, and herbs in a large salad bowl.

Heat 1/4 cup of the olive oil in a 12-inch skillet over medium heat. Add the prosciutto and cook, stirring frequently, until crisp and slightly darker in color, 4 to 5 minutes. With tongs or a slotted spoon, transfer to a plate lined with paper towels. Add the garlic to the skillet and cook, turning occasionally, until golden brown, 30 seconds to 1 minute; discard the garlic. Add the bread and thyme to the skillet and cook, stirring occasionally, until crisp and golden brown, 4 to 5 minutes. Toss with salt and pepper to taste.

Add the bread and prosciutto to the salad bowl. Drizzle the salad with the remaining 1/4 cup olive oil and the lemon juice, and toss well. Season to taste with salt and pepper and serve.

Quinoa Salad with Apples, Walnuts, Dried Cranberries, and Gouda

With its dried fruit, walnuts, and apples, this sweet-and-savory dish is reminiscent of a Waldorf salad. It’s a great meat-free lunch or side dish for dinner.

1-1/2 cups quinoa, preferably red

Sea salt

5 Tbs. extra-virgin olive oil; more as needed

1 large red onion, quartered lengthwise and thinly sliced crosswise

2 Tbs. balsamic vinegar

4 oz. arugula, trimmed and thinly sliced (about 3 cups)

4 oz. aged Gouda, finely diced (about 1 cup)

3 medium celery stalks, thinly sliced

1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice

1 cup walnuts, coarsely chopped

1 cup finely diced fennel

3/4 cup dried cranberries

3 Tbs. sherry vinegar

Freshly ground black pepper

Autumn Vegetable Soup

Besides their clear health benefits, vegetable soups are the perfect canvas for what's in season. This time of year, there's nothing better than hearty, warming soups loaded up with a variety of gorgeous fall vegetables. The foundation of onion and carrots is enhanced with chunks of butternut squash and ribbons of kale in a broth infused with herbs and spices. In two words: satisfaction guaranteed.

2 Tbs. olive oil

3 medium carrots, cut into medium dice

1 large yellow onion, cut into medium dice

2 medium cloves garlic, minced

2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)

1/4 tsp. ground allspice

Pinch cayenne pepper; more to taste

Kosher salt

1 quart lower-salt chicken broth

1 14.5-oz. can no-salt-added diced tomatoes

4 sprigs fresh thyme

2 cups lightly packed, coarsely chopped kale

1 cup lower-salt canned chickpeas

Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoes with their juice, and thyme. Bring to a boil, reduce the heat to medium, cover, and simmer for 10 minutes. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. Discard the thyme springs before serving. Season to taste with more salt and cayenne.