sunny day couscous salad

We've finally turned the clocks ahead which means summer is on the bend....finally! I, like many others, have been impatiently waiting for warmer weather. While balmy days aren't here just yet, the sun has been making an appearance in Seattle. Anyone who lives here knows that even a glimmer of sunshine gets everyone out of hibernation and onto the trails; which is exactly where I ended up the weekend before last.

Since going for a hike was a last minute idea and stock from our last CSA box was running low, snacks for the trail were in short supply. After scrounging through the pantry and the fridge, I threw together the following salad. Couscous can be eaten cold making it perfect for picnics or hiking. I added zucchini, mushrooms and green onions to this version but honestly, pretty much anything could work! The cashews added a nice crunch and some protein too. Enjoy!

sunny day couscous salad
makes 2 - 3 large servings

1 cup couscous
1 tablespoon butter
1 small zucchini, sliced
4-5 cremini mushrooms, sliced
1-2 green onions, chopped
1/4 cup golden raisins
1/4 cup chopped cashews
salt

Prepare couscous according to package directions. Melt butter in a medium skillet over medium high heat. Add zucchini, mushrooms and green onions. Saute until tender, about 5 minutes. Add vegetables, raisins and chopped cashews to fluffed couscous. Mix to combine. Salt to taste. Allow to cool before serving.

roasted beet salad with almond shallot vinaigrette

Beets.

OMG Beets.

Go ahead. It's ok. You can say it. You can even venture to eat them.

I think the word alone scares a great deal of people away from this red root. The name for the unfmailiar many conjures up images of pickled red discs floating in dark red liquid. I can still remember my college roommate's love for beets and how I would almost cringe every time she ate them. My nose just wrinkled at the memory. I promise though that if you give beets a try (again), it will be worth it!  I myself have been eating a lot of beets lately. I didn't discover them again on my own. Turns out it's winter and they keep showing up in my CSA box. I've tried my hand at beet chips but was looking for a more substantial dish. With a dinner party approaching and both red and gold beets in my fridge, I decided to give the following recipe a go. It was a hit!

I've made this salad again since and substituted hazelnuts for the almonds. Also, mache (aka lamb's lettuce) is a must! Enjoy!

roasted beet salad with almond shallot vinaigrette
yields 4 servings
2 large beets, peeled and cleaned (one red, one gold)
1/4 cup sliced natural almonds
3 tablespoons olive oil
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/2 teaspoon salt
1 large Asian pear
3 cups mache or baby arugula
gorgonzola cheese crumbles

Preheat oven to 425 degrees. Wrap beets in foil and roast in the oven until tender, about 1 to 1 1/2 hours. Unwrap beets and allow to cool.

While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until they are a pale golden brown. Allow almonds to cool in oil (they will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.

Stir together shallot, lemon juice, vinegar, sugar, salt and oil from almonds in a large bowl.

Halve the beets then cut them into 1/4 inch thick slices and add to dressing, tossing to coat.

Quarter and core pear; cut into julienne strips.

Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mache and pear strips. Sprinkle with almonds and gorgonzola.