Got a little more ambitious and made a few salads for the side. We won't discuss the roasted Sweet Potato chunks I forgot about in the oven. Those did not survive. but the salads were really good.
The Fennel-Mushroom salad is so good, we've had that one before! Tried two new ones. A pasta salad from my friend Cindy that was a big winner! So was the Three-Bean Salad. and all were delicious leftovers for lunch with a turkey sandwich today!
Shaved Fennel, Mushroom and Parmesan SaladSource: posted Gardenweb by MQmoi, recipe by Alice Waters (Chez Panisse)
fennel (sliced thin)
fresh lemon juice
salt and pepper
thinly sliced mushrooms
Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife.
Assemble the salad in layers on a large platter or on individual salad plates.
First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with fruity olive oil, salt and pepper. Then make a layer of the mushrooms, also sliced very thin. Squeeze more lemon juice over them, drizzle evenly with olive oil, salt and pepper.
Grate or cut thin shavings of the Parmesan with cheese slicer or a vegetable peeler and arrange them on top of the salad. Drizzle with olive oil. Serve immediately.
Other options are artichokes and balsamic vinegar. If you don't like the raw mushrooms, you can also saute them.
Three-Bean Salad with Vinaigrette
Source: Martha Stewart, Everyday Food August 2007
note: I used frozen wax and green beans, already trimmed! and steam in the microwave!)
8 ounces green beans, stem ends removed, halved on the diagonal
4 ounces yellow wax beans, stem ends removed, halved on the diagonal
2 tablespoons Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
Coarse salt and ground pepper
1 can (15 ounces) cannellini beans, rinsed and drained
1 chopped shallot
Fill a large bowl with ice water; set aside. Set a steamer basket in a large pot with a lid. Fill with a couple inches of water, enough to come just below basket; bring to a boil. or you can steam in the microwave.
Place green and wax beans in the steamer basket; reduce heat to a simmer. Cover pot, and steam until beans are crisp-tender, 6 to 8 minutes. With tongs or a slotted spoon, transfer beans to ice water. Drain, and pat dry.
In a medium bowl, whisk together shallots, mustard, vinegar, and oil; season with salt and pepper. Add all the beans; toss to coat. If storing, refrigerate up to 1 day; bring to room temperature before serving.
Bruschetta Orzo Salad
Source: A recipe from Bon Appetit, adapted by Cindy 5NY
1 cup orzo pasta
2 tomatoes, chopped
1/2 cup chopped red onion
1/3 cup chopped fresh basil
optional: kalamata olives, feta, tuna (I used fresh mozzarella)
3 tablespoons balsamic vinegar
2 cloves garlic, minced
2 tablespoons olive oil
Freshly ground pepper, to taste
Cook pasta according to package directions for about 8 minutes, or until just tender; drain.
Combine dressing ingredients.
Place hot pasta in large bowl and toss with a little dressing; cool about 15 minutes, tossing occasionally.
Add remaining ingredients and dressing to bowl and toss to mix well.
Cover and chill at least 1 hour.
Serve chilled or at room temperature.