An Autumnal Salad

I am a fan of summer salads. It's always nice to have something cool and crisp on a hot day, especially if it doesn't require the use of the stove. But when the weather turns cool and the days end sooner, the typical salad gets traded out for heartier fare. Fortunately, this dish encompasses the bright vinaigrette of a great salad with richer, more satisfying ingredients. Lentils provide great earthy texture, complemented by spicy keilbasa and creamy sweet squash. Delicata squash has become my newest infatuation, since it's skin is tender enough to leave on and it's flesh is richer and creamer, and altogether more, well, delicate in flavor than butternut or acorn. The mustardy bite brings it all together in a satisfying meal.


Black Lentil, Sausage and Squash Salad


1 medium delicata squash, seeded and cubed
ancho chile powder
Chinese 5 spice powder
garlic powder
salt and pepper
1 link of lite kielbasa, sliced down the middle
1 package Trader Joe's precooked black beluga lentils
1 1/2 tsp spicy white wine Dijon mustard
2 Tbsp Chianti wine vinegar (I actually used 1 Tbsp plus a Tbsp of orange muscat vinegar - but it's hard to find)
drizzle of maple syrup
1/2 tsp chile oil
1/2 tsp garlic oil
1/2 tsp pumpkin pie spice
salt and pepper

Preheat the oven to 400 F.

Toss cubed squash with some olive oil to coat and a generous sprinkling of chile powder, 5 spice powder, garlic powder and salt and pepper. Turn out onto a large sheet pan. Roast until squash starts to caramelize and even blacken slightly at some of the edges.

Meanwhile, grill the keilbasa over high heat, until nicely charred. Remove and wrap in aluminum foil to keep it warm. Reheat the lentils according to package instructions. Combine the remainder of the ingredients in a medium bowl and whisk to make the dressing. When squash and lentils are done, toss them in, followed by chopped keilbasa. Let sit for at least 5 minutes to soak up some of the dressing. Serve while just slightly warm for a punch of flavor.


P.S. As you can tell from the posting date on this, I've had it in the archives for a while, I just couldn't seem to get it typed out. Forgive me, there are more recipes on the way!

Warm Autumn Veggie Spelt Salad

Is anyone still out there? I know it's been a while... Every October my body breaks down on me and this was no exception. I've only been cooking about once a week and mostly old standbys that are already up here, like cobb salad, chili and cornbread, great soups, comforting cookies and lots of bread. Today I finally got back in stride, just in time for a dinner party tomorrow. So first I'll share a great salad from a while back, then fast forward to todays treats in a later post.

Ever since my favorite contestant on last year's Top Chef made a salad of warm rice and cool greens, it has been one of my favorite combinations. I love using whole grains in place of the rice, and here the ancient grain spelt mingles with creamy smooth delicata squash and sweet beets. It's sort of my winter answer to the summery farro salad I love so much. Leave out the bacon and this becomes a delicious vegetarian main course. Either way, it is inexpensive and immensely satisfying. I took this to work and everyone loved it - even though a friend told me it had four things in it she had never eaten before in her life (spelt, beets, leeks, and delicata squash)!

Warm Spelt Salad over Crisp Greens with Roasted Veggies


1 lb. delicata squash, cleaned of seeds and cubed (no need to peel - delicata's thin skin become tender with cooking)
olive oil
allspice
ancho chile powder
garlic powder
pumpkin pie spice
hickory smoked salt

2 beets, scrubbed clean and trimmed of greens

2 tsp butter
2 slices of bacon, chopped
1 large leek, cleaned and white and pale green parts chopped into small half moons
3 cups veggie stock
1 bay leaf
1 tsp garlic powder
1 Tbsp Italian Seasoning
1 tsp salt
1 tsp freshly ground black pepper
1 1/2 cups whole grain spelt
2 Tbsp balsamic vinegar
1 Tbsp freshly chopped parsley

8 oz container of baby greens
2 Tbsp grated parmaggiano reggiano (optional)
your favorite salad dressing (I like Annie's Naturals Shitake & Sesame Vinaigrette)

Preheat oven to 400 degrees.

Toss delicata squash with olive oil, then sprinkle lightly with allspice, garlic & chile powders, pumpkin pie spice and salt. Roast until soft and creamy and slightly caramelized.

If you have the time, roast the beets in a salt crust. They will have a superior texture and flavor. If you're not feeling the time or effort, wrap them in a foil packet, coated with olive oil, and roast with the squash until fork tender. Cool before peeling and chopping.

In a medium saucepan, saute leeks and bacon in butter until bacon has rendered some of its fat. Add stock and seasonings and bring to a boil. Add spelt, reduce heat to low and cover, simmering and stirring occasionally until cooked through and tender - about 30-40 minutes.

For each serving, start with a bed of cold baby greens. Top with warm spelt salad, sprinkle with parmesan and apply salad dressing. The warmth of the spelt will slightly wilt the greens, and the vinaigrette helps all the flavors meld together.

Toss chopped roasted veggies, spelt, vinegar and parsley together.

Is it a pizza? Is it a salad? It's dinner!

Ever since my book club had dinner at California Pizza Kitchen (I know - I have great restaurant taste, huh?!), I've been craving a Cobb Salad. But three nights of chicken would be a little too much, so I decided maybe I'd try it with shrimp. Good plan - but I forgot the shrimp. One thing I definitely did not forget is the chewy, crispy flatbread. That part was inspired by Quizno's flatbread salads (there goes my good taste again!). So this is like one of those fancy "pizzas" that has no baked on toppings, but is topped with a liberally dressed salad. Oh dear lord was this good! And super easy!

Flatbread Cobb Salad


pizza dough, enough for one 12 inch pizza, from your favorite chewy, thick crust recipe - I love this one from 101 cookbooks
olive oil for brushing
2 Tbsp crushed garlic
1/4 cup parmesan
garlic powder, Italian seasoning and black pepper for sprinkling


2/3 cup chianti vinegar
1/4 cup orange muscat vinegar
1/4 cup olive oil
1 tsp dijon mustard
1/4 tsp salt
1/4 tsp ground black pepper
1 Tbsp Italian Seasoning
1 tsp garlic powder
2 Tbsp grated parmesan

1 lb. baby lettuces, washed and spun dry

3 hardboiled eggs, seasoned with salt and pepper then chopped fine
1 large heirloom tomato, chopped
6 cooked pieces of bacon, crumbled
2 ears of sweet corn, kernals removed (I love my corn zipper)
1 large ripe avocado, pitted, sliced into chunks and removed from peel
1 cup grilled chicken or shrimp, chopped


Two hours before preparing, take the risen dough out of the refrigerator and let it come to room temperature. After 30 minutes, roll the dough out to desired size on a floured surface. Let rest and rise at least one hour.

Preheat oven with a pizza stone on the middle rack to 500 F. Brush crust with olive oil, evenly distribute garlic and sprinkle on cheese and seasoning. Set aside until oven preheats.


Combine vinaigrette ingredients in a blender. Blend until well combined and emulsified. Toss dressing with baby lettuces, set aside.

Bake pizza on pizza stone until just cooked through 5-10 minutes. Top with dressed lettuces and other Cobb toppings.



P.S.
Boiling eggs is easiest if you start them submerged in cold water, bring to a boil, lid and remove from heat. There's enough heat left over to cook them perfectly.

I cook the bacon in the microwave. It sounds weird, but it comes out perfectly crispy, mess free and never burnt! Just sandwich slices of bacon between doubled sheets of paper towels and cook on high 5-6 minutes for 6 pieces.