Between having guests over on Friday evening, going to a picnic on Saturday, and our usual Sunday brunch-at-home, I feel like I’ve been spending every other hour of my weekend in the kitchen. Which, at least some weekends, is exactly how I like to be spending my time.
I don’t like going empty handed to any function, especially a picnic, so I thought I would whip up two cold salads and then cross my fingers and hope that they would remain tasty even after surpassing room temperature in the outdoor heat. I really need to invest in a proper cooler and cold packs if I’m going to be traveling with food. Luckily for this time around, both dishes survived the mugginess.
The first salad I made was a white bean, radish, and pea salad that was a modified variation of a member-submitted recipe on Chow. The radishes we had gotten in our first CSA had long since been devoured but we still had the half pound of pea pods. Everything else was simple stuff that I had on hand, substituting vegan cream cheese for the recommended tablespoon of yogurt.
The second salad was an improvisation based on both an orzo salad they commonly serve at Zenith and a suggestion from Mike on what to do with all the CSA garlic scapes we had received. The result was a garlicky pesto salad with a touch of oregano. I think it could have used more black pepper, but it was still pretty good. The recipe works the same whatever kind of pesto you want to make, so go with whatever you have on hand. Want an added crunch? Throw in about a half of cup of pine nuts. For non-vegans, a little Parmesan really gives this salad an extra boost of flavor.
– One shallot, minced
– 1 tsp apple cider vinegar
– 3 tsp lemon juice
– 1 tbsp vegan cream cheese
– 1 tbsp extra virgin olive oil
– 1 15 ounce can navy beans, drained and rinsed
– 3 – 5 radishes, thinly sliced
– 1/2 pound pea pods, cut in bite-sized chunks
– 2 tsp dried dill
– Tablespoon fresh tarragon, finely minced (optional)
– Salt and pepper
– In a bowl, combine shallot, vinegar, oil, lemon juice, and vegan cream cheese. Toss the veggies and herbs in the dressing. Add salt and pepper to taste. Mix until well combined then chill for at least an hour.
– Half pound of garlic scapes, chopped
– 2 tsp fresh oregano
– 3/4 cup extra virgin olive oil
– Garlic pepper seasoning (to taste)
– 1 pound orzo, cooked as directed on box
– 3 tomatoes, cut into bite-sized chunks
– 1 zucchini, cut into bite-sized chunks
– In a food processor or blender, process the garlic, oregano, and olive oil until smooth. Add the garlic pepper to taste. Toss pesto with orzo, tomatoes, and zucchini, until pasta and veggies are well coated. Allow to chill for at least one hour.