Blistered Bean and Nectarine Salad. Peas and carrots.
Rice and beans. Peanut butter and jelly. Just like Hollywood and history books, the food world has its own set of iconic duos. And if you’re looking to play matchmaker in your own kitchen, you need look no further than what’s in season. Right now, stone fruit and beans (of the green, cranberry, and yellow wax variety) are taking over the market. Which is all to say that you should really make a meal of them. To give the leading legume and the nectarine a bit of a flavor boost, simply flash sauté the beans and the nectarines in a hot pan (or throw the fruit on the grill if you’re already using it — with the help of this tutorial, here). Ingredients Olive or vegetable oil (I usually use grapeseed)1/4 cup fresh lemon juice1 clove garlic, peeled1/2 small shallot, peeled and roughly chopped1 green onion, roughly chopped1 cup fresh basil leaves1/2 lb beans, green or yellow wax or a combination, trimmed2 nectarines, cut into 2-inch thick slices Directions.
Curried Sweet Potato Salad. Two distinct but nearly simultaneous occurrences led to the creation of this recipe.
On the same evening that I converted a serving of tandoori chicken (leftover from our favorite local Indian restaurant) into curried chicken salad, my mom brought up a recipe for curried potato salad during a phone conversation. I had finished putting together the chicken salad – comprised of the previously mentioned chicken plus Greek yogurt, curry powder, mango chutney, raisins, and toasted cashews – and decided to catch up with my mom while the flavors melded together in the fridge. At some point during almost all of our phone chats, either my mom or I bring up a recent dish we’ve made, restaurant we’ve been to, or recipe we’d like to make. I mentioned the chicken salad I had just put together, and my mom told me about a curried mango dressing for potato salad that immediately piqued my interest. Caramelized Onion Sweet Potato Salad. Tropical Cucumber Salad. Pasta Salad w/ Steak, Bell Pepper, Green Beans and Bacon. Pasta Salad w/Smoked Gouda, Roasted Red Peppers & Artichoke Hearts.
I am always hunting for new warm weather recipes, whether I am hosting a barbecue, attending a potluck, or just filling my fridge with a simple salad for the week.
Pasta salad is a particular favorite of mine (you can never have too many in your arsenal), so when a reader requested "copycat" recipes from the Whole Food's salad bar, I jumped at the chance. This version — with smoked gouda, roasted red peppers, and artichoke hearts — is rich, creamy, and one of the best I've made yet. Truth is, I am obsessed with the prepared foods section of gourmet markets and grocery stores. Not because I purchase anything from behind the fingerprint-smudged glass, but because I use the never-ending ingredient combinations as a source of culinary inspiration.
There are always dozens of chicken salads, tuna salads, pastas and grains to choose from, each culling different tastes from around the world. After cruising the Whole Foods website for inspiration, I settled on "Sinful Smoked Gouda Pasta. " Miso Peanut Pasta Salad. Cooking is more fun with friends.
Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Sign Up ♥ 113 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This is not your average macaroni salad. Food52 Review: WHO: Mrslarkin is a pastry chef from Pound Ridge, NY, where she sells her baked goods at regional farmers markets. Serves 6, or more This recipe is a Wildcard Contest Winner! More Great Recipes: Pasta Salad|Watermelon|Pasta|Salads|Broccoli 💬 View Comments (9) Share this Recipe Tweet this Recipe.