Can’t Stand the Heat

Making the transition back to a summer climate, that elusive warm state that up until recently seemed to exist only in exotic locales, many miles away, has been a bit more jarring than initially anticipated. Yes, of course, I realized that it would someday register above 70 degrees outside, and yes, New England is notorious for its oppressive humidity, but somehow that all slipped my mind as I daydreamed of summer just a month or two ago. Happily glossing over those unpleasant aspects, I somehow envisioned a June and July as the two most perfect months of the year; free of bugs, hot but crisp and dry, and with gentle showers in the evenings to cool things down each night. We’re still just on the cusp of Summer, but already reality has smacked me in the face and set me straight. That ideal summer just doesn’t exist, my dear.

And just as suddenly, the kitchen is no longer the 24/7 hangout, the thought of lighting up every burner and cranking the oven as high as it will go growing less appealing by the day. Anything that can be made in quantity, stuffed into the fridge for later, and eaten cold with no fuss has become my favorite thing on the menu. This means lots of cold salads, primarily, but rarely the leafy, insubstantial sort one might initially envision. I’m talking nutrient-dense, hearty chilled melanges of anything from grains, beans, nuts, tubers, pasta- Anything in the house is fair game when I’m putting together one of these powerhouse one-bowl meals.

Having pledged my allegiance to no one cuisine in particular, what often results is an odd fusion of ingredients and flavors, as this particular riot of colors and textures in a bowl may indicate. Borrowing both an Asian and Mediterranean sensibility, cooked pearl couscous and fresh veggies meet edamame, all married together beneath of light blanket of miso dressing. Refreshing and light but still filling and full of flavor, it’s the kind of salad that’s just as happy being thrown on a plate for a rushed weekday lunch, taking in the glorious AC, as it is being bundled up with care for a picnic on the beach. No matter what Summer throws at you, you’ve got to be prepared!

Yield: Makes 6 - 8 Servings

Mediter-Asian Couscous Salad

Name: Mediter-Asian Couscous Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Fusion
Ingredients: 1 Cup Plain, Unsweetened Vegan Yogurt; 1/4 Cup Rice Vinegar; 1/4 Cup Olive Oil; 1/3 Cup White Miso Paste; 3 Tablespoons Honey-Flavored Agave, or Amber Agave Nectar; 2 Tablespoons Mirin; 1 Tablespoon Tamari or Soy Sauce; 1/2 Pound (1 1/4 Cups) Israeli (Pearl) Couscous*; 1 Cup Kalamata Olives, Pitted and Sliced; 1 1/2 Cups Diced English Cucumber; 1 Small Tomato, Diced; 1/2 Cup Chopped Roasted Red Pepper; 1/4 Cup Finely Diced Red Onion; 1 Cup Shelled Edamame (Thawed if Frozen); 1/3 – 1/2 Cup Thinly Sliced Scallions; 10 – 12 Fresh Mint Leaves, Chiffonade; 1/4 Cup Toasted Pine Nuts

Borrowing both an Asian and Mediterranean sensibility, cooked pearl couscous and fresh veggies meet edamame, all married together beneath of light blanket of miso dressing.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Sweet Miso Dressing:

1 Cup Plain, Unsweetened Vegan Yogurt
1/4 Cup Rice Vinegar
1/4 Cup Olive Oil
1/3 Cup White Miso Paste
3 Tablespoons Honey-Flavored Agave, or Amber Agave Nectar
2 Tablespoons Mirin
1 Tablespoon Tamari or Soy Sauce

Mediter-Asian Salad:

1/2 Pound (1 1/4 Cups) Israeli (Pearl) Couscous*
1 Cup Kalamata Olives, Pitted and Sliced
1 1/2 Cups Diced English Cucumber
1 Small Tomato, Diced
1/2 Cup Chopped Roasted Red Pepper
1/4 Cup Finely Diced Red Onion
1 Cup Shelled Edamame (Thawed if Frozen)
1/3 – 1/2 Cup Thinly Sliced Scallions
10 – 12 Fresh Mint Leaves, Chiffonade
1/4 Cup Toasted Pine Nuts

Instructions

First things first, whisk together all of the ingredients for the dressing in a medium-sized bowl, and set aside for the time being.
Moving on to the bulk of the salad, cook you Israeli couscous or couscous blend according to the package, drain (or if it’s meant to absorb all of the liquid while cooking, simply transfer it to a strainer) and rinse under cold water until cool to the touch. This will both help to stop the cooking and get it down to a workable temperature.
Move the cooked couscous into a large bowl, and add in all of the cut veggies, edamame, and herbs. Toss lightly to evenly distribute all of the ingredients. Start by mixing in about 1/2 cup of your prepared miso dressing, mix to incorporate and coat all of the goods, and stir in an additional splash or two until it’s dressed to your liking.
If you want to make this salad in advance, mix in only the initial 1/2 cup of dressing for now, and incorporate the final addition right before serving. Sprinkle the pine nuts over the top to finish.
Store in a large, air-tight container for 3 – 4 days. Separately, the dressing will keep for 7 – 10 days.

Notes

*For this particular rendition pictured above, I used the Harvest Grains Blend from Trader Joe’s, which simply adds some orzo pasta, quinoa, small beans and such into the mix. Pearl couscous is simply more accessible,
in case you don’t have a local Trader Joe’s to raid.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 241Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 2mgSodium: 792mgCarbohydrates: 22gFiber: 4gSugar: 14gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

June 16, 2011June 24, 2020

Hannah (BitterSweet)34 Comments

Fresh Frozen

Fresh spring produce has only barely begun to trickle into markets, and in these parts especially, the best that one can really hope for are a few slender stalks of green asparagus. Though a lovely pick to be sure, that isn’t saying much, since asparagus is season-less according to my local grocery store… And whoever wrote up that chart of seasonal produce should really get their head examined, by the way. Regardless, the mere idea of spring veggies has me captivated, and I’ve become quite smitten with frozen fava beans after a number of surprisingly successful preparations. Besides being available all year ’round, [Unlike asparagus, apparently. Yikes…] they’re already shelled, so it takes half as much work to get them on the table. With a quick thaw in hot water, the skins practically slide right off, and they’re every bit as tender and delicious as those straight from the fields.

Yes, I use frozen fava beans, and I’m not ashamed to say so. Besides, who could possibly turn their nose up at these edible emeralds when they clean up so nicely?

Writing a recipe for a salad seems rather silly- A bit contrived, really. Salads are meant to be a grab bag of what ever is fresh and available, so naturally, feel free to mix and match ingredients at will. The way the fava beans, greens, and bright, spicy lemon dressing melded was simply so divine, it would have been a shame not to record how it all came together.

Yield: Makes 6 – 8 Servings

Spring Fava Bean Salad

The way that tender fava beans, greens, and bright, spicy lemon dressing meld together in this mixture sets it apart from the average leafy green salad.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

Spring Fava Bean Salad:

1 1/2 Cups Shelled and Skinned Fava Beans, Fresh and Blanched or Frozen and Thawed
1 Skinny Leek (1/2 Cup Thinly Sliced)
2 Tablespoons Toasted Pine Nuts, or Chopped Cashews
1 12-Ounce Bag Frozen Artichoke Hearts, Thawed
9 Ounces Fresh Baby Spinach

Spicy Lemon Dressing:

1/2 Teaspoon Lemon Zest
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Maple Syrup
1 Teaspoon Nanami Togarashi, or a Pinch of Red Pepper Flakes, to Taste
Pinch Salt
1/4 Cup Extra-Virgin Olive Oil

Instructions

Although you can probably figure out what to do with the above ingredients, here’s how it all goes down: Prep all of your veggies and toss together, leaving only the spinach separate. Set aside.
Whisk together the dressing ingredients, leaving the olive oil out until last, and slowly drizzle it in while continuously whisking to form a vinaigrette. Toss the bulk of the veggies with the dressing; You may have a little bit extra, depending on your tastes. Simply serve that on the side for guests to add as they desire.
Pile the plain spinach into a large bowl, and place the dressed vegetables in a mound in the center. Serve, and toss at the table, if you like.

Notes

In case you can't find frozen fava beans, feel free to use shelled edamame or lima beans instead.

Deconstructed and Reconstructed

Die-hard devotees may cry foul, but I happen to love seeing new renditions of classic dishes. The originals may stand the test of time, and retain their allure despite their newer, trendier counterparts, but times change and food changes with it. For example, falafel is a Middle Eastern staple that almost everyone can claim some sort of fondness for, but no one would want to eat it every day. If the palate fatigue doesn’t get to you, the heavy, greasiness of it all will. Though lusciously rich and filling, those golden fried orbs tend to sit in my stomach like leaden golf balls, encouraging naps soon after rather than resumed productivity- Not exactly the thing to take in for lunch on a work day. After spending one too many afternoons in a falafel-induced daze, I knew that this was one tried-and-true meal in need of some reinvention.

Baked or raw falafel is certainly a worthy consideration, but for days when there’s barely enough time to get dressed and run out the door in the morning, let alone get something into the oven or dehydrator, I have just the alternative.

Still bearing all of the vibrant flavors and key components of your standard fried falafel, my falafel-inspired salad is considerably lighter on the stomach, and easier on an over-scheduled day. No cooking required, just mix and enjoy. Best of all, this assembly is just as tasty warm as it is cold, so it’s perfect packed lunch fodder. Highly satisfying and re-energizing, I daresay this more modern take on falafel has the edge on the competition… Should you crave that hand-held eating experience, you can even stuff it snugly into a pita, and enjoy it in a more “tradition” fashion!

Yield: Makes 4 - 5 Servings

Deconstructed Falafel Salad

Bearing all of the vibrant flavors and key components of your standard
fried falafel, my falafel-inspired salad is considerably lighter on the
stomach, and easier on an over-scheduled day. No cooking required, just
mix and enjoy. Best of all, this assembly is just as tasty warm as it
is cold, so it’s perfect packed lunch fodder.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

Deconstructed Falafel Salad:

2 Cups Cooked Brown Rice
1 15-Ounce Can Chickpeas
1 Small Leek, Cleaned, Greens Removed and Thinly Sliced
2 Cloves Roasted Garlic, Minced
1/4 – 1/2 Cup Chopped Fresh Parsley
1/4 – 1/2 Teaspoon Red Pepper Flakes
2 Teaspoons Ground Cumin
2 Teaspoons Ground Coriander
3 Tablespoons Lemon Juice
1 Tablespoon Flax Oil
Salt and Pepper, to Taste
2 Tablespoons Sesame Seeds, Toasted

Instructions

Preparation for this one couldn’t be simpler- Just toss everything
together in a large bowl until the ingredients are well distributed and
evenly coated in spice, and either heat and serve, or cover and stash it
in the fridge until chilled. It will last up to 5 days refrigerated,
so you can make this at on Monday and enjoy it throughout the work week
with ease.

The Impulse Buy

After walking for at least a few hours too long, it was like a little oasis in a concrete desert, where the quiet streets suddenly opened up and came to life. Bombarded by unidentifiable but delicious cooking aromas, colors and shapes of exotic produce, and people hustling about like busy worker bees in their hive, the Naschmarkt is no hum-drum little farmer’s market. Boasting fruits and vegetables that I had only seen in photos and videos previously, it’s truly a foodie paradise.

Easily entertained by just your average grocery expedition, I could have easily spent hours examining the seemingly endless lines of stalls, each hawking something different and unique, but not all members of our pack felt the same way, to say the least. Giving me the evil eye at every turn, my sister looked ready to bite my head off if I dragged her to yet another stand of boring old vegetables. Bored, tired, and without the same culinary inclinations as myself, she would have easily chosen to be just about anywhere else on the planet at that moment. I had to be hasty about this if I wanted any peace for the rest of the journey across Europe- And it is a pretty big place, after all.

So of all things, from the amazing array of rare edibles, it should figure that my impulse buy was of perhaps one of the least spectacular offerings; Beans. Yes, just dried beans.

But if you take one look at these beauties, you might just understand why. Speckled with black polka dots across their vibrant purple skins, I had never seen anything like them, nor did I even know what they were. Labeled as “Käfer Bohnen,” my most basic understanding of German cooking words only allowed me to understand that they were in fact ____ Beans. Enlightening, no? But I grabbed a bag of them anyway, planning to do more research once they were safely home.

Surprisingly little information about the käfer bohnen exists, but I could at least discern that it translates roughly to “beetle bean,” and cooks in about 1 – 2 hours after soaking. Good enough for me! Sadly, they do lose some of their violet hue after such a long, hot bath, but it’s a sacrifice worth making. Creamy on the inside but still possessing a firm bite, they are truly delightful little legumes.

To highlight this unique bean, I decided to pair them with blanched green beans, very lightly cooked so that they retain their crispness, and dressed simply in a German/Austrian-inspired vinaigrette. Other large, flat beans like broad beans or fava beans could probably make a fine substitute, but I will be quite sad when my little souvenir is all used up.

Yield: Serves 4 – 6 as a Side Dish

Bohnen Salat (Austrian Bean Salad)

Highlighting a unique foodie find, the "beetle bean" is paired with blanched green beans, very lightly cooked so that they retain their crispness, and dressed simply in a German/Austrian-inspired vinaigrette.

Cook Time 2 hours

Additional Time 3 hours

Total Time 5 hours

Ingredients

1 Cup Dry Beetle Beans (or Fava Beans, Broad Beans, or Butter Beans), Soaked Overnight
1 Bay Leaf
3/4 Pound Fresh Green Beans
1/2 Medium Red Onion, Thinly Sliced
1/2 Cup White Vinegar
1/4 Cup Mild Vegetable Oil
2 Cloves Garlic, Finely Minced
1/2 Teaspoon Dried Dill
1 Tablespoon Light Agave Nectar
Salt and Pepper, to Taste

Instructions

First things first, get a big pot of water on the stove and bring it to a boil. Add in your soaked beans and bay leaf, and cook until tender but not splitting apart, about 1 – 2 hours depending on what bean you choose and how old they are. To save water, I blanched my green beans right in the same pot.
Once the beans are just about done, add in the cleaned and trimmed green beans, and let them cook for just 2 – 3 minutes, until bright green. Drain and quickly plunge the beans into ice water to stop the cooking and preserve the color of the green beans. Discard the bay leaf, and toss in the sliced onion.
To make the dressing, simply whisk together all of the remaining ingredients and pour them over the beans.
Toss gently to coat, cover, and refrigerate for at least 3 – 4 hours before serving so that the flavors can meld. There will be a lot of excess dressing at the bottom of the bowl, but don’t cut back- It helps to cover more of the goods while they sit. Just drain the salad slightly before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 204Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 5mgSodium: 282mgCarbohydrates: 22gFiber: 5gSugar: 8gProtein: 5g

September 13, 2010November 23, 2025

Hannah (BitterSweet)48 Comments

Get Off Your Fattoush

It really shouldn’t be a laughing matter; I take my food very seriously, as most people could probably guess. And yet, every time someone utters the word “fattoush,” almost like clockwork, I can’t help but have a minor giggle fit. Yes, I know, it’s essentially nothing more exotic than a middle eastern bread salad, making use of just about any vegetable you have kicking around in the fridge and cut up old pitas, but I can’t help but hear “fat tush” when it’s spoken aloud. As in, “Get off your fat tush and make a damn salad!”

Instead of just keeping these immature thoughts to myself, I decided to indulge that impulse and finally make one. Why not? An excellent way to use up excess produce and past-prime bread, the seasonings give everything a flavorful new twist and breathe new life into an otherwise unexciting assembly of discordant edibles. While the summer veggies are still good for the getting, it doesn’t hurt to add to your yearly salad quota, too. Perhaps it can even prevent that “fat tush” it hints at. One can only hope.

Though I’ve included my own approach, swap and substitute at will, because this is another one of those “anything goes” sort of dishes. The only real key ingredient that can not be fooled around with is the za’atar. Though blends do vary in their exact contents and proportions, it involves ground sesame seeds plus various herbs and spices. You can buy a mix in middle eastern markets, or make your own very easily. Whatever you do, just don’t dream of omitting it!

Yield: Serves 3 – 4 as a Main, 7 – 8 as a Side Dish

Fattoush Salad

Fattoush is the best thing to happen since stale bread. Dried out pita gets new life as crispy croutons in this fresh, veggie-packed salad. Serve it as a side or an entree, at lunch or dinner, with or without fanfare. It's pretty spectacular in an understated sort of way.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

1 Tablespoon Za’atar
3 Tablespoons Lemon Juice
1 Tablespoon Red Wine Vinegar
2 Tablespoons Olive Oil
2 6 or 8-Inch Round Pieces Pita Bread, Toasted and Chopped into Bite-Sized Pieces
1 15-Ounce Can Chickpeas, Drained and Rinsed
1 3.8-Ounce Can Sliced Black Olives
1 Large Roma Tomato, Diced
1 Red Bell Pepper, Roasted and Diced
1 Head Romaine Lettuce, Chopped
1/4 Large Red Onion, Thinly sliced
1/2 Cup Chopped Fresh Parsley
Salt and Pepper
Fresh Mint Leaves, to Garnish (Optional)

Instructions

Though this recipe barely needs instruction, here goes: Whisk
together the za’atar, lemon juice, and vinegar in a small bowl. Slowly
drizzle in the oil while whisking vigorously to emulsify the dressing.
Once well-combined, set aside.
Toss together all of the remaining ingredients in a large salad bowl
so that all the veggies and pieces of pita are evenly distributed
throughout. Drizzle the dressing over while continuing to toss, so that
the whole salad gets an even coating. Sprinkle with salt and pepper to
taste, and top with mint leaves, if desired.

No Labor Required

Always sneaking up without warning and consequently inspiring nothing but confusion, Labor Day is a bit of an odd-ball holiday that never fails to catch me off guard. Here I am, finally getting used to the heat of summer and enjoying the abundance of tomatoes, and all of a sudden, you’re telling me that it’s officially time to transition into fall? And, what’s this, school is already back in session? Not so fast! I’m not ready to relinquish my flip flops and luxuriously long days of sunlight! To add insult to the abrupt interruption, no matter who I ask, I still can’t figure out what one is supposed to celebrate or even do on Labor Day, besides have a picnic, perhaps.

Well this year, I’m more prepared than ever, staying abreast of what my wall calendar has scribbled on it in both print and my own handwriting, and noticing all of those pesky little “holidays” coming up. By the time we reach labor day though, it will be a welcome respite from the hustle and bustle of new classes and an insane work schedule. Perhaps I could get into the spirit of this celebration after all.

Besides, now that the veggies are about as fresh and delicious as they will ever be, the options of easy party food are practically endless. Rather than making a big to-do about these natural beauties, I prefer to let them shine with as little adornment as possible, carried by their own unique flavors.

Finally digging into fresh corn, one of my seasonal favorites, it’s time to use it or lose it! So delicate is this starchy and oft-mistreated vegetable that up to half of its inherent sweetness can be squandered simply within the passing of a day. As a friend of mine has said to me on more than one occasion, “If you plan to cook fresh corn, put a pot of water on the stove to boil first, and then go pick it!” While I wouldn’t expect everyone to have such easy access to corn fields, do try your best to buy the corn the same day you plan to serve it, and don’t leave any leftovers hanging around too long. As if that will be a real problem.

Yield: Makes 4 Servings

Summer Corn Salad

Impeccably fresh summer produce needs little effort to shine. Roasting them intensifies their flavors, concentrates sweetness, and creates a boldly flavorful side dish in a flash.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

4 Cups Cherry or Grape Tomatoes, Halved (or Quartered if Large)
Olive Oil
Salt and Pepper
2 Ears Fresh Sweet Corn
1/2 Cup Caramelized Onions
1 Tablespoon Dried Fines Herbes, or 3 Tablespoons Fresh Chives (to keep things simple)
1/4 Cup Fresh Lemon Juice

Instructions

Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil for easy clean up.
Slice your tomatoes as necessary, and spread them out in one even layer on your baking sheet. Drizzle generously with olive oil to coat, and then sprinkle lightly with both salt and pepper. Roast for 25 – 30 minutes, until they’re slightly shriveled and browned around the edges. Let cool completely.
Meanwhile, cook your corn as desired. I know that people can get very particular about this, so use whatever method you prefer. Personally, I like to get out a giant stock pot, fill the very bottom with water, and then lightly steam my ears of corn (covered) for about 10 – 15 minutes. The time will also depend on your specific corn. On the other hand, my mom tends to simply pop them in the microwave in a dish with a splash of water, and nuke ’em for 2 – 3 minutes per ear, turning them midway through. Once cooked, let the ears cool.
Use a sharp knife to strip the kernels of corn from the ears, and collect them in a large bowl. For anyone who’s counting, you should end up with about 1 1/2 – 2 cups of kernels. Mix in your roasted tomatoes, caramelized onions (which I try to always have on hand for times like these… They just go so well with everything, you may just find yourself getting into the habit of cooking down a bag of onions every weekend, too!), herbs, and lemon juice.
Toss well to distribute all of the ingredients, adjust salt and pepper if necessary, and chill thoroughly before serving.

Notes

Learn how to caramelize onions from Simply Recipes.