Fresh Mediterranean Skillet

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Loads of flavor come together in a simple skillet that can put dinner on the table in no time. And don’t shy away from doubling the amounts; it tastes even better the next day.

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Fresh Mediterranean Skillet

1 tablespoon Garlic Olive Oil (I used Della Terra‘s, but if you don’t have access to it, use extra garlic and basil)
1 tablespoon Basil Olive Oil
1 small red onion, thinly sliced
1 (14oz) can cannellini beans, rinsed and drained
1 (14oz) can artichoke hearts (not in oil), drained and cut into quarters
4 whole roasted red peppers, thinly sliced
1 1/2 cups cherry tomatoes or 3/4 cup sliced sundried tomatoes
1/4 cup black olives, coarsely chopped
1 tablespoon capers
4 cups packed baby spinach or other greens
Juice from 1/2 lemon
Traditional Balsamic Condimento, or aged balsamic vinegar, to taste
Fresh basil, chopped

Heat both olive oils in a skillet over medium heat. Add the red onion and cook until softened, about 5 minutes. Stir in the cannellini beans. Cook for 1 minute, stirring often.

Add the artichoke hearts, roasted red pepper, tomatoes, black olives, and capers. Cook for 1 minute. Add the greens and lemon juice. Cook just until the greens have wilted.

Bring to high heat and drizzle with the balsamic vinegar and fresh basil, cooking until fragrant.  Serve warm or at room temperature.

Picnic Potato Salad

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The addition of pickle juice is what sets this potato salad apart. I use a vinegar-free and preservative-free kosher dill pickle that has garlic and dill in the ingredients. The brand is Bubbies, and I’m a fan because (a) they’re really, really good and (b) they don’t have vinegar, which normally overpowers the average pickle (for me). They have a fantastic zing and a delicious garlic flavor. If the pickles you are using lack garlic, you might want to add a minced clove or two to taste. For this salad, served right away at room temperature, straight from the fridge, or on a paper plate in the afternoon sun are the best ways to enjoy it. Without having to worry about the mayo, it makes for the picnic side dish.

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Picnic Potato Salad

2 1/2 pounds (1135g) waxy potatoes, cut into 1 1/2-inch pieces
1 1/2 teaspoons (7mL) fine sea or Himalayan salt, plus more to taste
3 tablespoons (45mL) pickle juice
1 tablespoon (15mL) brown mustard
Freshly ground black pepper, to taste
4 1/2 tablespoons (67mL) mild extra-virgin olive oil
1/4 cup (60mL) finely chopped red onion
3 tablespoons (45mL) finely chopped fresh dill
2 stalks celery, finely chopped
1 kosher pickle, finely chopped

Put the potatoes in a saucepan and cover with water by about 1-inch. Bring to a boil with 1 teaspoon (5mL) of the salt. Reduce to a simmer and cook until potatoes are tender, about 10 minutes. Drain and cool for about 10 minutes.

Put the pickle juice, mustard, remaining salt, and a few grinds of black pepper in a large bowl. Add the oil in a steady stream, whisking to emulsify. Mix in the onion, dill, celery, and pickle. Once the potatoes are cool, add them to the mixture. Toss to combine. Refrigerate until serving or packing for a picnic.

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Fresh Broccoli Salad with Apricot Vinaigrette

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Crisp broccoli and crunchy vegetables get tossed with sweet-tart cranberries and salty pistachios, then is tossed with a simple apricot vinaigrette that ties it all together. This salad—with countless variations—will be a new summer standard.

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Fresh Broccoli Salad with Apricot Vinaigrette

For the salad:
6 cups (1440mL) broccoli florets
1 red bell pepper, thinly sliced
1/2 small red onion, thinly sliced
1/2 bulb fennel, thinly sliced
1/2 cup (120mL) dried cranberries
1/4 cup (60mL) salted, dry roasted pistachios

For the vinaigrette:
1/4 cup (60mL) apricot preserves
3 tablespoons (45mL) cider vinegar
1 tablespoon (15mL) extra-virgin olive oil
Fine sea or Himalayan salt, to taste
Red pepper flakes, to taste

Put the broccoli, red pepper, fennel, onion, cranberries, and pistachios in a large bowl. Toss to combine.

Put the apricot preserves, olive oil, and cider vinegar in a small bowl. Whisk to combine, seasoning with salt and red pepper flakes to taste. Pour the vinaigrette over the broccoli mixture. Toss to coat. Refrigerate for at least 4 hours before serving.