Wilted Spinach Salad with Bacon Dressing

Like many classic American dishes involving bacon, Germans settlers, specifically those settling New England and Pennsylvania, including the Amish and Mennonites, likely brought spinach salad to the Americas.  German immigrants brought a salad recipe which they served in springtime, composed of dandelion greens, bacon, vinegar and hardboiled eggs.  The dandelion salad later evolved into the more familiar spinach salad, which substitutes the dandelion greens for spinach, another spring green, and includes red onions and mushrooms.  Pennsylvania produces the greatest number of mushrooms, an industry started by the Quakers in the late 19th century and increases the likelihood the spinach salad has Pennsylvanian Dutch roots.  The mushrooms and onions can be added raw, but I like to slightly warm both ingredients before add them, so the spinach becomes even more warm and wilted when served as a salad.  Spinach salad is delicious with another German dish, potato salad.  

4 c spinach, roughly torn

½ red onion, thinly sliced

8 button mushrooms, quartered

2 eggs, hardboiled, peeled and roughly chopped

8 strips bacon, cut into 1" pieces

1 tbsp red wine vinegar

¼ tsp mustard

¼ tsp honey

salt and pepper

1. Place the spinach in a large bowl and set aside.  Combine the vinegar, mustard and honey in a small bowl, whisk and set aside. 

2. Heat a large pan over medium heat, add the bacon and fry until golden brown.  Remove the bacon, leaving the fat in the pan and toss the bacon with the spinach.

3. Reduce the heat to medium low, add the onion and sauté until slightly browned.  Add the mushrooms and gently sauté with the onions until they are lightly cooked.  Turn the heat off and remove the onions and mushrooms and toss them with the spinach and bacon. 

4. Pour the vinegar mixture into the pan, whisk well pour over the ingredients in the bowl and toss well.  Season with salt and pepper and serve immediately. 

Serves 2-4

Balsamic Roasted Vegetables

Asparagus is a beautiful spring vegetable, a wonderful ingredient for late May. Native to the old world, asparagus has been cultivated with the young shoot being consumed by humans for thousands of years appearing in the likes of Roman cookbooks and Egyptian friezes. Because of its wide appeal, asparagus lends itself well to any number of dishes and cooking techniques, but tends to shine with minor cooking. Balsamic vinegar, fresh herbs, garlic and honey provide and deliciously neutral flavor palate for roasted vegetables, so that they may be paired with many different entrées or eaten on their own as an appetizer, salad or snack. Balsamic roasted vegetables could easily be paired with an stuffed peppers, homemade pizza or a chicken tagine.

This recipe also works well on the grill. Different combination of vegetables and herbs may be used depending upon availability.

½ lb asparagus, trimmed

2 medium summer squash, trimmed and sliced lengthwise and ¼" thick

1 medium red bell pepper, trimmed and sliced lengthwise into 1" segments

1 medium red onion, trimmed and sliced lengthwise and ½" thick

2 tbsp balsamic vinegar

2 medium clove garlic, smashed

2 tsp honey

2 tbsp olive oil

½ tsp salt

¼ tsp ground pepper

1 tbsp fresh rosemary, finely chopped

1 tbsp fresh oregano, finely chopped

1. Arrange vegetables evenly in a large glass-baking dish. Combine vinegar, honey, salt, pepper, garlic and olive oil in a small bowl. Pour over vegetables and gently toss to evenly coat. Cover vegetables, place in refrigerator and marinate overnight, gently tossing occasionally.

2. In a single layer, arrange marinated squash, asparagus and bell pepper on a large baking sheet with edges. Spread onions and garlic on top of vegetables.

3. Preheat broiler. Broil vegetables for 5-7 minutes, until asparagus and onions are done. Remove asparagus, onions and garlic, flip squash and bell pepper, return to broiler for 2-3 minutes, until done. Once done, remove vegetables from heat and set aside

4. Meanwhile, place marinade in a small saucepan over medium heat. Bring marinade to a simmer and continue simmering until marinade has been reduced and thickened, about half as thick. Remove reduction from heat, cool slightly and add freshly chopped herbs.

5. Spoon reduction over vegetables before serving. Serve vegetables warm, room temperature or chilled.

Serves 3-4

Pizza

Homemade pizza is fairly easy and enjoyable to make, as there are endless delicious toppings. Pizza is essentially a flat bread covered with various toppings, a method which many cultures and cuisines share and has been popular in the Mediterranean region for centuries. Modern pizza owes its origin to Neapolitan cuisine, first with tomato and later with cheese. This pizza dough recipe is based on a Cook's Illustrated recipe I found in Baking Illustrated. I made a classic Margherita pizza with tomato sauce, basil and fresh mozzarella, originally served in 1889 to Queen Margherita of Savoy to resemble an Italian flag. Other pizza toppings which are delicious as well include butternut squash with goat cheese and roasted cherry tomatoes with fresh mozzarella. I generally serve pizza with salad, such as caesar or arugula with oranges and almonds.

For Heather, who requested a pizza dough recipe.

2 c flour plus more for shaping dough

1 tsp salt

1 ¼ tsp yeast

¼ c water, warm

½ c water, room temperature

1 tbsp honey

1 tbsp olive oil plus more for bowl

1. Place warm water in a small mixing bowl. Sprinkle yeast on water and let stand until yeast swells and dissolves, 5-10 minutes. Combine flour and salt in mixing bowl.

2. Once yeast is ready, add room temperature water, olive oil and honey. Add the liquid ingredients to the dry ingredients and gently mix to combine. Knead dough until dry to touch and elastic, about 7 minutes, adding additional flour as necessary. Place kneaded dough in a large well-oiled mixing bowl, cover with plastic wrap and let rise until doubled in size, about 2 hours.

3. Preheat oven to 500 degrees. Preheat baking stone as well, if one is being used for pizza.

4. Punch dough down to deflate, turn onto a floured working surface, divide into two equal balls and cover with a damp towel. Let dough relax in balls for 10-20 minutes.

5. Working with each ball by hand, shape the dough into a 10" round or other size and shape as desired. Place dough on a flour pizza peel, if using a baking stone, or a parchment lined cookie sheet. Brush the surface of formed pizza dough with olive oil.

6. Place desired toppings on pizza and bake until done, 8-12 minutes depending upon thickness of pizza and toppings.

Makes 2 10" pizzas

Beets and Tangerines with Honey Mint Dressing

Beets and citrus compliment each other and make a delicious and beautiful combination for salads. I was inspired by Moroccan beet salads, commonly served on a salad plate at the beginning of a meal, which I was served while traveling through southern France. I decided to use tangerine, a variety of the Mandarin orange, as often they seem to have a stronger flavor than orange, which lends itself nicely to the sweet earthy flavor of the beet. I like this salad with roasted bell peppers or chicken and vegetable tagine.

Oranges may be used instead of tangerines. Larger beets may be used, in lesser quantities.

4 small beets, trimmed

2 tangerines

½ lemon, juiced

1 tsp honey

1 tsp fresh mint, finely chopped

1 ½ tsp olive oil

salt and pepper

1. Steam beets until tender, 20-30 minutes. Remove from heat and peel under cold running water. Thinly slice beets into rounds and set aside in a medium metal bowl.

2. To segment tangerines: using a serrated knife, slice the two ends off of the tangerine. Placing the tangerine on one end, carefully remove the peel working from end to end and rotating tangerine. After peel is removed, segment the tangerine by cutting along the edge of each dividing skin. Roughly chop the segments and add them to the beets.

3. Thoroughly combine honey, lemon juice, mint and olive oil in a small bowl. Pour dressing over beets and tangerines, gently tossing to combine. Season to taste with salt and pepper. Marinate for at least 1 hour before serving. Serve room temperature or chilled over greens.

Serves 3-4

Chicken and Vegetable Tagine with Garlic Currant Couscous

I became interested in cooking tagines a few years ago, while making a northern African inspired meal for a belly-dancing event at the Feathered Pipe Ranch. Tagines are braised stews of spiced meats and vegetables found in Morocco. They receive their name from the clay pot they are cooked in, which consists of a wide shallow bottom dish and a conical cover. A close friend gave me a tagine a few years ago, but alas it is in storage so I made do with a Dutch oven. Beet and tangerine salad or arugula and orange salad are bright citrus additions to a tagine.

Larger golden beets will work as well; I would not use red beets, as they will dye the entire dish. Additional carrots, squash or turnips may be used instead of beets. Water could substitute for wine. If you are using a tagine pot, the braising portion of the recipe would happen in the oven after being readied on the range.

Chicken and Vegetable Tagine

1 lb chicken thighs, skinned and boned

1 medium yellow onion, trimmed and chopped

2 medium yukon potatoes, cut into 1 inch cubes

2 medium carrots, peeled and sliced into ½ inch rounds

10 small golden beets, quartered

1 zucchini, trimmed, halved and sliced into ½ inch segments

½ green pepper, trimmed and finely diced

1 tart apple, cut into 1 inch cubes

2 cloves garlic, pressed or chopped

½ c white wine

1 c chicken stock

½ c water

½ tsp cinnamon

1 tbsp honey

1 sprig of thyme

¼ c parsley, roughly chopped

3 tbsp olive oil

salt and pepper

Garlic Currant Couscous

2 c cooked couscous

½ c currants

½ red onion, finely diced

1 clove garlic, pressed or chopped

¼ c parsley, finely chopped

1 tbsp butter

1 tbsp olive oil

salt and pepper

Chicken and Vegetable Tagine

1. Heat 1 tbsp olive oil in a large Dutch oven over medium heat. Add chicken and brown both sides, about 4 minutes per side. Remove chicken from Dutch oven, place in a large mixing bowl and set aside.

2. Working in separate batches, brown onions, apples, potatoes, carrots and beets in the Dutch oven over medium heat, placing browned vegetables aside with chicken and adding olive oil to Dutch oven as necessary.

3. Next, combine white wine, cinnamon, honey thyme and garlic to the Dutch oven and bring to a simmer over medium heat. Once simmering, return browned chicken and vegetables to the Dutch oven and bring liquid back to a simmer. Once simmering again, add water and chicken stock, stir to combine. Cover Dutch oven, reduce heat to medium-low and simmer until vegetables are tender, about 15 minutes.

4. Add zucchini and green pepper, cover and continue to simmer until tender, about 5 minutes, adding water ¼ c at a time as necessary to maintain cooking liquid.

5. Once all vegetables are tender, add parsley and remove from heat. Season to taste with salt and pepper. Serve warm over garlic currant couscous.

Garlic Currant Couscous

1. Heat olive oil and butter in a medium skillet over medium heat. Add onions and sauté until onions begin to brown slightly. Add currants and continue sautéing until currants are soft. Turn heat off, add parsley and garlic and sauté off heat until fragrant, about 1 minute.

2. Combine sautéed ingredients with cooked couscous in a mixing bowl. Season to taste with salt and pepper.

Serves 3-4