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Pea and Little Gem Salad with Farro and Pecorino

Pea and Little Gem Salad with Farro and Pecorino


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This spring salad can be made with pretty much any grain and firm grating cheese you like.

Ingredients

  • 1 garlic clove, finely grated
  • 3 tablespoons fresh lemon juice
  • Freshly ground black pepper
  • 6 ounces sugar snap peas, trimmed, thinly sliced (about 2 cups)
  • 8 cups Little Gem or other small lettuce leaves, torn if large
  • 2 cups halved pea shoots (tendrils)
  • Shaved Pecorino Romano (for serving)

Recipe Preparation

  • Cook farro in a pot of boiling salted water until al dente, 25–35 minutes. Drain and spread out on a baking sheet; let cool.

  • Whisk garlic, oil, and lemon juice in a large bowl to combine; season dressing with salt and pepper. Add farro, peas, and lettuce to bowl, season with salt and pepper, and toss to coat. Add pea shoots and toss just until coated. Serve topped with Pecorino.

Recipe by Dave Muller & Lana Porcello, Outerlands, San Francisco, CA,

Nutritional Content

Calories (kcal) 160 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 21 Dietary Fiber (g) 3 Total Sugars (g) 2 Protein (g) 5 Sodium (mg) 15Reviews Section

Elevated Chicken Salad

You guys.. it’s Memorial Day Weekend and we’re firing up the grill early! We stocked up at Pacific Health Foods so we don’t have to shop this weekend. Don’t get me wrong, I love a good BBQ with friends but what I love even more is being able to actually enjoy people (without hanging out by the grill all afternoon). So here’s my solution! Pre-make this bomb chicken salad the night before or even a few days prior to having your guests over, then you can make some appetizers, a big salad and some cocktails and spend quality time with your people! I know, chicken salad might not sound exciting but this recipe kicks things up a notch - it’s a winner.

Alright, build your base with the basics PLUS a few extras that are key. In my opinion, you can’t have a chicken salad without the crisp celery, a red onion, some sort of mayonnaise and Dijon. Here’s how we spiced things up… add a dried fruit! I used dried cherries because of the texture, sweetness to tartness ratio, and the size. They are usually softer than dried cranberries which I enjoy. I also want to urge you to add an herb in this salad. I used cilantro because I had a bunch in my fridge and the flavors worked really well but you could also use tarragon or dill or even parsley.

I used this avocado oil vegenaise because I actually prefer the consistency and flavor over regular but you can use whatever kind of mayonnaise you prefer!

Cien Chiles “The Mustard” is a newer product that we carry at the shop and I can truly say I couldn’t be more excited. I love a good pickled mustard seed and this one is on-point. You get that pop of flavor, with the subtle heat, it makes your mouth happy. Plus it’s full of probiotics and sustainably sourced.

I always buy raw nuts and toast them if/when I need to. I used a raw walnut and toasted them in a dry pan for a few minutes until golden brown. I love walnuts with a chicken salad but you could also use an cashews (which would be great!) or almonds. Or a seed!

Everything about this salad is just perfection. Obviously you could use a canned chicken or tuna with this recipe but the marinated, grilled chicken is smoky and juicy and is just better. The crunch of the toasted walnuts, tartness of the dried cherries and the pop from the pickled mustard seeds. Yum.

I marinated the Mary’s Organic Chicken thighs with a homemade romesco sauce which I had made a few days ago but you could also use a store bought one. I love sauces. Whenever I have the time I like to make something to have for the week. Romesco sauce is one of my favorites:

- roasted red peppers
- whole almonds
- sun-dried tomatoes
- raw garlic
- smoked paprika
- cayenne pepper
- extra-virgin olive oil

This sauce is delicious on fish or chicken (even steak) or grilled vegetables. I also just love to have it on hand when I have a loaf of crusty sourdough. Once I marinated the chicken, I threw it on the grill and chopped it. I added it to the mixture of celery, nuts, cherries, mayo, mustard, herbs etc. when it was slightly warm because the flavors come together and it’s much better that way! Then I let cool fully and stuck it in the fridge to enjoy throughout the week!

I served this over little gem lettuce for dinner but you could easily place a hefty scoop between two pieces of bread and call it good!

- 1 package of Mary’s Organic Chicken Thighs
- 1 cup toasted walnuts
- 1/2 cup dried cherries
- 2 tbsp dijon mustard
- 1/4 cup mayo
- 3 tbsps pickled mustard seeds
- 3 stalks celery
- 1/4 cups red onion
- 1/4 cup cilantro


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Nettle & Leek Soup

Mesclun Salad pickled fennel, castelvetrano olive, parmesan, herb vinaigrette

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Strozzapreti zucchini pesto, pine nuts, ricotta salata

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Pork Loin creamy polenta, broccoli di cecco, pickled fresno chili, pork jus

Albacore Tuna peperonata, fingerling potato, taggiasca olive, arugula

DESSERT

Lemon Tart raspberry puree, pistacchio

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How to make a great salad and dressing this summer

Emma and Lucy Waverman explain how to mix the season’s fresh, crunchy, sweet and savoury bits into something revelatory – every time.

This article was published more than 4 years ago. Some information in it may no longer be current.

The word "salad" comes from the Latin word sal, which means salt. In Roman times, salads were leaves dressed with a salty, oily dressing. That's still the classic, but since then, modern salads have veered to include creamy dressings, pasta and proteins – not to mention those unfortunate couple of decades when they were encased in Jello.

Even the current preoccupation with juicing is just salad in a jar, minus the good stuff such as crunch and cheese.

Lucy and I agree that making a good salad is an art, but our agreement stops there. Her salads are side dishes with beautiful, seasonal greens, herbs and occasionally flowers. As someone who could live happily without ever seeing lettuce again, I dress up my salads with cheese, textural add-ins and usually a roasted vegetable or tangy fruit.

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Salads can be simple or creative. A satisfying, complex salad meal has a balance of tastes and texture – think sweet, salty, acidic and earthy with each bite being different. But don't forget that a simple side salad with greens is also a good addition to a meal where the main dish is the star. Salads can be a great way to use up extra bits that are languishing in the fridge and a good dressing can hold together a range of flavours.

We have suggested a stock dressing with possible additions, and a long list of components that, together, can add up to either a simple concoction or a bowl piled with a dizzying number of elements. Take our suggestions as a springboard to a creative main course or simple side.

To build a truly great side salad, take one thing from each category (perhaps skipping the proteins) and mix it together. For a more filling, grain-based salad, load up on items from the texture column.

Different lettuces impart different flavours and the best salads mix up one or two (although tender, lighter lettuces sometimes get lost among more aggressive greens). Remember to pair a more aggressive dressing with the hardier and spicier greens. Toss in some beautiful edible flowers to finish.

Spicy: arugula, watercress, mizuna, tatsoi

Tender: Boston, bibb, mâche

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Crisp: iceberg, romaine, little gem

Bitter: radicchio, endive, escarole, frisée, baby kale

Kale: Destemming is a must, as is some prep to improve the texture. Either massage the kale with the dressing or some oil and salt to soften it before making the salad, or rinse it under hot water, squeeze with your hands and let dry.

Sprouts: sunflower, mustard greens, arugula or any of the greenhouse-grown sprouts will all add nice texture

Salad mixes: The amount of lettuce varies in each mix but there are generally three to eight lettuces included. These are useful because they don't need to be washed, but often don't have much flavour.

Fresh herbs: mint, basil, cilantro, chives, tarragon, oregano

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Edible flowers

This column gives salads another dimension as well as increased nutrition. Grains can be substituted for leaves as a base for a main course or hearty side: Because grains soak up dressing, add a little more than usual and taste before serving.

Seeds: pumpkin, hemp, sunflower, sesame

Toasted nuts: walnuts, cashews, almonds, pine nuts

Croutons: homemade from leftover bread, pita, naan, torn tortillas

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Grains: precooked quinoa, lentils, wheatberries, farro, wild rice, chick peas, brown rice, bulghur

Other crunchies: granola, coconut chips, puffed rice, kale chips, crushed tortilla chips, crispy rice noodles

Dried fruits: cranberries, blueberries, mangos, cherries, apricots

For Emma, a salad without cheese is a sad bowl of greens. Adding any kind of protein (cheese, meat, tofu, seafood) turns the dish into a nutritionally complete meal and makes a perfect lunch, or a light main course dinner. If taking to work for a sad desk lunch, pack the dressing and protein separately.

Soft: feta, goat cheese, buffalo milk ricotta, fresh mozzarella/boccocini, blue cheese, regular ricotta

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Hard: slivers of Parmesan, grated pecorino, chunks of aged cheddar, grated manchego

Meat: bacon, prosciutto, barbecue chicken, smoked turkey, smoked trout, candied salmon

Vegetarian proteins: hard tofu, marinated and baked preflavoured tofu, flavoured tempeh

VEGGIES (OTHER THAN LETTUCE)

These add a range of colour and flavour to the greens.

Roasted: delica or roasted butternut squash, sweet potatoes, broccoli, red peppers, cauliflower, asparagus

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Raw: jicama, grated carrots, sliced onions, sugar snap peas, avocado, slivers of cabbage, snow pea greens, peppers, sprouts

Pickled: cucumbers, turnip, radishes, onions, kimchi, jalapenos

Use fruit playfully but sparingly, as it can overwhelm a salad with sweetness. Apples and pears go well with strong cheese, while peaches and watermelon are great with salty dressings or a bitter lettuce and tropical fruits work well with Asian dressings.

Crunchy: apples, pears

Soft: berries, peaches, sliced grapes, watermelon, pomegranate, mango, papaya

The dressing

While Lucy and I may agree to disagree on what makes a good base salad, we both believe that the base of any good salad is the dressing. The best ingredients are elevated by a balanced vinaigrette, and even back-of-the-veggie-drawer salads can be improved with the right formula. Ours is the same, respecting the all-important vinaigrette proportions of about one part acid (vinegar, lemon juice) to three parts oil.

Making salad dressing in bulk is the best way to avoid the oversweet and expensive dressing at the grocery store. Feel free to double or triple this basic vinaigrette recipe, and add in different flavourings to personalize it to the day's specific salad. Remember that oil solidifies in the fridge: Unlike store-bought, a homemade dressing needs to come to room temperature and vigorously shaken before it can be used. But despite its sometime odd appearance, this basic homemade vinaigrette can be stored for at least four weeks.

Oils carry the flavour of the vinaigrette. Use good quality extra virgin olive oil or vegetable oils such as grapeseed, sunflower or safflower. For a flavour change, try nut oils such as hazelnut or walnut. They combine well with fruit vinegars and are at their best on plain green salads that do not fight with their flavour.

Different vinegars and acidic fruits such as lemon or lime juice can open up a whole new panorama of tastes. Their sharp taste cuts through the oil, balancing the vinaigrette. All vinegars can be used in salad dressings, but some are better than others.

We find ordinary plain white vinegar too tart it gives an acidic taste to the dressing. In our opinion, red and white wine vinegars, because of their milder acidic qualities, are the mainstay of salad dressings. White wine vinegar creates a pale, creamy vinaigrette and is Lucy's preference. Emma leans toward sweeter, less acidic balsamic vinegar: An excellent one is expensive, but is bold enough to be used on its own.

Flavoured vinegars such as tarragon or basil lend a whole different variety of tastes. Sherry vinegar gives a rich mellowness to a vinaigrette, while fruit-flavoured vinegars are light and fresh. Raspberry and blueberry vinegars work well with salads containing fruit (although raspberry vinegar still carries some 1980s baggage).

Lemon, lime juice and other acids can be used in combination with vinegar or on their own. Often, a quick squeeze of lemon will brighten up a salad.

Emulsions are a key ingredient in dressings, without them binding the oil and vinegar the dressing won't stay together. Dijon mustard, or mustard powder, acts as a flavour enhancer and an emulsion. Mayonnaise adds a creaminess. Always beat together seasonings and vinegar before slowly whisking in oil. This method will produce a thickened dressing.

When entertaining, add your salad dressing to the bottom of your bowl ahead of time and put the salad ingredients on top. Toss together just before serving. Use about three tablespoons of dressing for six cups of lettuce and add it slowly since an overdressed salad will quickly wilt.

And when in doubt, remember that the Romans were right. Salt is the best flavour enhancer for a salad. If the taste is too oily, add salt it will help to eliminate the oily taste.

Basic salad dressing

4 tbsp lemon juice or white wine vinegar

Salt and freshly ground pepper

Optional additions: sliced garlic cloves herbs such as tarragon and basil Parmesan, feta or blue cheese soy sauce balsamic vinegar miso paste minced fresh ginger tahini

Asian dressing

Herb dressing

Creamy dressing

1/4 cup grated Parmesan cheese

1 tsp cracked black pepper

Method

Basic dressing: Whisk together acid (lemon juice and/or vinegar) and Dijon mustard until smooth. While whisking, slowly drizzle in olive oil. Season to taste with salt and freshly ground pepper. Add other flavourings to this basic dressing as suits you.

Asian dressing: Whisk together vinaigrette base, soy sauce, honey, yuzu juice and sesame oil.

Herb dressing: Whisk together vinaigrette base, tarragon, parsley and garlic.

Creamy dressing: Whisk together vinaigrette base, Parmesan cheese, garlic, pepper and Worcestershire. Add in chopped anchovies and it becomes a Caesar dressing.


Pea and Little Gem Salad with Farro and Pecorino - Recipes

I know everyone goes all cuckoo for strawberries and rhubarb this time of year, but for me, spring is all about…

…bushels of fresh, flavorful greens at the market. Nothing says “warm days are ahead” to me quite like a bite of properly dressed peppery arugula or a forkful of bright pea shoots with mint. In honor of the season, I thought it was a good time to run down a few salad rules I live by.

1. Start with High Quality Greens As far as I’m concerned, if your spring lettuces — spinach, arugula, butterhead, pea shoots — are fresh enough, you don’t need much more than a thinly minced red onion or a shaving of Parm plus a simple vinaigrette to make a delicious, satisfying salad. (Unlike when I start with the plastic-bagged “spring mixes” and feel like I’m just adding ingredients like avocados, feta, and croutons not so much to complement the lettuce as I am to disguise it.) When it comes to a surprising salad, however…

2. Think Outside the Leaf Box. Salads don’t all begin and end with kale and romaine. Try building a bowl around pretty pea shoots or crunchy cabbage or leafless vegetables like roasted beets (above, tossed with pickled cabbage and dill) or asparagus spears that have been simmered (and “shocked” in ice water) then chopped up and tossed with a ramp pesto and minced onions. I’d take that over a Cobb any day of the week.

3. You Want Contrast. You probably know this rule instinctively. The best bites are always the ones with a little bit of a lot. You want contrast in texture (like a kale salad that showcases crispy chickpeas and creamy ranch dressing) and in flavor (like a spinach salad with salty feta and sweet strawberries) or in richness (like a gem lettuce salad with indulgent avocados next to bright, light pickled onions).

4. Crunch is the Most Important Texture. No matter how great your ingredients are, and no matter how well they complement and contrast each other, for me, it’s not a salad with out a little substantive crunch to offset all the leafy delicateness. I’m talking about the fresh crispiness of a cucumber or radish or fennel or the crunchiness of nuts or pita chips or croutons. To be clear this is a need, not a want.

5. About Those Croutons. Sure, you can go store-bought but why…
when homemade croutons have the power to make people (especially little people) sprint to the dinner table? They upgrade literally everything. I toss 4 cups of roughly torn bread (stale is optimum but not required) with 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and up to 1/3 cup olive oil (you want your croutons coated not drenched), then bake at 400°F for 10 to 12 minutes.

6. It Helps if It Looks Pretty. Will it taste the same if you slice your snow peas in chunks rather than these fussy slivers? Of course it will. But will it get the Pavlovian response (look gorgeous, must eat) you’re after when you serve it to your family and (soon! Please dear Lord) friends? Salads get the most likes on my instagram feed for a reason: They are so naturally vibrant and sculptural and do most of the work for you in the color department. Striped pink watermelon radishes, golden beets, orange and gold carrot shavings, deep green everything. And don’t get me started on Cézanne-still-life-like tomatoes. I’ll save that love letter for August…

7. Mix Before Your Dress. Even though most of these photos show otherwise, before you add your dressing, you want to combine all your grains, leaves and vegetables in a bowl, add salt and pepper, and toss everything together. I learned this from my most favorite salad cookbook ever, Saladish by Ilene Rosen. Rosen said this way, you ensure that your vegetables (especially delicate lettuce and herbs) aren’t overhandled and crushed by the weight of a dressing and your salad tongs. Once the dressing is added, you only have to toss briefly. Another tip from Rosen: Use your hands to ensure the most thorough, most gentle mixing.

8. Herbs Make it Sing. Here I am reminded of my friend who said she feels naked if she doesn’t apply perfume before she goes out. I am not my friend when it comes to fragrance, but I feel that nakedness when I make a salad and don’t finish with herbs. A generous showering of dill or chives or basil — or a mix of whatever you’ve got — adds dimension, plus a lingering hit of surprise.


Roman Fried Artichokes – Jewish Style

The best food in Rome can be found in the Jewish Ghetto, Trastevere. In the summer months, Bruce and I flock to crowded outdoor trattorias, like Grazia & Graziella, for these crispy fried whole artichokes. Traces of olive oil stain the rustic brown paper on which they are often served. They are adorned only with sea salt and fresh lemon wedges. You eat the artichoke leaves whole, like perfectly fried crispy chips and then savor the tender heart. The key to recreating this recipe is prepping the artichokes to pull off and trim all the tough leaves. They are fried in olive oil in two batches. First to make sure the insides are cooked, then again before serving to heat and crisp up the leaves.

Sea salt and freshly ground black pepper

Brown paper or paper-towels

To prepare the artichokes, place a large bowl of water on the counter with the juice of 1 lemon. Peel off and discard the outer leaves of the artichoke all the way down until the leaves turn a light chartreuse green where they meet the heart. These are the tender leaves that can be fried and eaten.

Once the artichokes are peeled down to these tender leaves, cut off the tops using a large serrated knife, leaving about 1.5-2 inches of the leaves attached to the heart. If the artichoke has a stem, leave 2-3 inches of the stem and trim the rest. Trim off the outer layer of the stem. Also trim any remaining dark green remnants of the peeled leaves to reveal the tender light green parts of the artichoke.

Place the cleaned, trimmed tender artichokes into the lemon water. Use a plate over the artichokes to make sure they stay submerged in the water while you trim the remaining artichokes.

Once all the artichokes are trimmed, remove from water and drain well on paper towels. Then knock the artichokes against the towel and shake to help remove any water settled between the leaves. Dry well.

Place the olive oil in a large shallow pan or a stock pot with a candy thermometer. Bring the oil to 300-325 degrees. Using long tongs, carefully place 4 of the artichokes into the hot oil (water in hot oil will splatter – be careful). Ride the heat on the oil to keep the oil at 300-325 degrees. Turn the artichokes frequently to brown on all sides. This first fry will take about 10 minutes. Remove artichokes from heat and set aside to drain on paper towels. (At this point, a fork inserted into the heart should pierce fairly easily.) Repeat the fry procedure with the 4 remaining artichokes. Set aside to drain and cool. Turn off the heat on the oil.

When the artichokes are cooled, gently pull the center leaves apart to reveal the flowery center. Next use a spoon or a knife to remove and discard the choke, trying to keep the heart and tender leaves intact, as much as possible. Season with sea salt and freshly ground black pepper.

When ready to serve, reheat the same oil to 300 degrees. With the leaves pulled open and gently flattened, place the artichokes (in batches) back into hot oil for about 3 minutes to heat and add the final crisping. Drain on paper towels.

Serve artichokes hot with more sea salt and lemon wedges. The artichoke leaves can be eaten whole, like crispy chips, and of course the tender heart.


A Garden Tea Party in Celebration of Friendship (Menu and Tips Included!)

One of the greatest joys of my thirties has been the new friendships that come along with being a mom. There is something so special about the bond formed over shared parenting and life experiences. I’ve been lucky to meet some amazing women over the years in Brooklyn who happen to have kids around the same age. These friendships make parenting easier and a whole lot more fun. They’ve helped turn what can be a solo and sometimes lonely experience into feeling connected to a real community working to raise kids together. One completely unexpected downside to these friendships has been the heartache suffered when one by one, friends start moving away. I realize it’s an inevitable part of both the transient nature of our lives and choosing to try and make it all work in the city. I know some of these friends are life long friends and despite the new distance, our friendship and the friendships of our children will remain in tact.

I’ve recently been in total denial of the impending move to the suburbs of one my closest friends in Brooklyn. Our daughters met in their first year of preschool and she not only became one of my closest mom friends but my “person,” the one I could text at anytime of day or night who would drop everything to be there for me or my family. I soon realized that she wasn’t that person to just me but to a multitude of other girlfriends as well, some of whom I had never really gotten to know but knew how special their friendships were as well. I decided to use the occasion of my friend’s departure as an excuse to throw a party in her honor and in celebration of these special friendships. As moms with busy lives, I felt it was far time to host a real ladies luncheon, like the grown up kind where I could set the table with the china I never have the excuse to use and finally pull out my prized possession, my mom’s tea cup collection.

The assortment of china tea cups originally belonged to my Grandma Syl who passed the collection along to my mom. The forty or so teacups now split between my sister and I span generations and continents. Some of the cups belonged to great grandparents, others were more recently acquired through our family trips around the world. My mom set the table with tea cups on special occasions including holidays and fancy dinner parties. With my own two young kids running around the house, I have kept the tea cups stored away high on a shelf wondering if I’d ever have the opportunity to host a mature enough occasion to bring them out. A ladies luncheon to say farewell (but not goodbye) to one of my closest friends was the best excuse I could think of for a Tea Party!

Planning the menu was half the fun for this gathering which I am happily sharing below with links to all of the recipes I used and notes on any changes I made.

The table setting included a printed menu featuring an image I used on the invitation

Tea Party Menu

To Drink:
Hibiscus Ice Tea Sparkler (I brewed a pitcher of Hibiscus ice tea the night before the luncheon and served it with optional sparkling water or Prosecco. I skipped the mint leaves and strawberries).

To Start:
Radishes with Herbed Salt and Olive Oil (I soaked radishes the day before to take out some of the bitterness. I sliced and served along side a small dish of really nice olive oil and a separate small dish of coarse sea salt mixed with dried oregano and thyme).

Arugula and Edamame Crostini (I replaced the fava beans in this recipe with frozen edamame. The toasts can be made the day before and the mixture was easy to prepare the morning of).

To Eat
Mixed Greens with a Simple Vinaigrette (this Julia Moskin Mustard-Shallot Vinaigrette has been my recent go-to and can definitely be made the day before. I also rinsed the greens the day before and left in the fridge wrapped in a dish towel).

Pea and Little Gem Salad with Farro and Pecorino (My friend and I often meet up at East One Coffee in Brooklyn and order their grain bowl which usually features the season’s freshest vegetables and a tangy cheese. Their spring version with peas and mint is my favorite and I was inspired to prepare something similar. I prepared the farro the day before and rinsed and trimmed all the peas the night before while relaxing with a glass of wine. Don’t underestimate how long this task can take!)

Best Chicken Salad (For some reason when planning a ladies luncheon the first thing I thought of was chicken salad from the Silver Palate Cookbook. It is a real classic and always reminds me of parties my grandma and mom used to host. I found a version of the classic Silver Palate chicken salad on NYTimes Cooking, again by Julia Moskin. What I loved about this version was the method of cooking the chicken. It basically guaranteed chicken breasts to stay moist by poaching them in boiling hot water and then letting them rest in the pot for a couple hours. My favorite kind of unfussy cooking allowing me to continue multitasking. For some reason I couldn’t find fresh tarragon so replaced it with fresh basil from our garden).

To Indulge
Lemon Cake (This Barefoot Contessa Lemon Cake is my absolute favorite! It was actually prepared and brought by one of my other friends, also one of the best bakers I know. One hosting tip I have tried to embrace is letting other guests bring something if they ask. It can sometimes be hard especially when curating a specific menu and when you have a clear vision for what you want. But allowing others to contribute really does free up time and can make the meal feel even more special).

There you have it, my complete menu and tips for a real Ladies Luncheon! I set the table outside, using my mom’s china and tea cups. I didn’t really serve tea, it was too hot but did offer cold brew coffee which I kept on ice. Thankfully the weather cooperated and it was early enough in the season we weren’t chased away by mosquitos. It was one of those perfect afternoons where we could eat, drink, relax, and enjoy the company of good friends before saying farewell (but not goodbye)!!


Ottoman Taverna

A beautiful restaurant with an open kitchen offering traditional Turkish food in a modern setting.

Address: 425 I St NW, Washington, DC 20001, United States

Open Hours: Mon &ndash Sun from 11 am &ndash 10 pm

Website: https://ottomantaverna.com

Listed below are their keto-friendly dishes based on their menu:

  • Shepherd Salad (chopped tomatoes, onions, green peppers, cucumbers, walnuts, parsley, lemon dressing)
  • Baba Ganoush (oven-roasted eggplant mixed with garlic, tahini, yogurt, and pomegranate)
  • ATOM (garlic-yogurt, sun-dried chili, celery, and tomato)
  • Ezme (sundried tomato paste with onion, garlic, parsley, green pepper, and Turkish spices)
  • Greek Salad (romaine hearts, beets, tomatoes, cucumber, red onion, olives, feta cheese, lemon dressing)
  • Arugula Salad (arugula, figs, candied walnuts, beets, feta cheese orange-pomegranate dressing). Ask to exclude the figs.
  • Pembe Sultan (labneh yogurt, garlic, beets, olive oil)
  • Muhammara (red pepper spread with feta cheese, walnuts, and olive oil)
  • Smoked Eggplant Salad (smoked eggplant, anaheim peppers, onion, parsley with lemon-pomegranate molasses)
  • Butter Shrimp (sautéed butter shrimp with Turkish spices and sun-dried chili)
  • Döner Kebap (lamb and thinly sliced beef döner kebab served with white rice). Avoid the white rice.
  • İskender Kebap (thinly sliced beef and lamb döner kebab served over toasted pita bread with yogurt and tomato sauce)
  • Adana Kebap (char-grilled spicy ground beef and lamb kebab seasoned with spices and red peppers served with bulgur pilav). Avoid the bulgur pilav.
  • Beyti Kebap (char-grilled spicy ground beef and lamb kebab wrapped in lavash bread with eggplant. Served with yogurt and iskender sauce)
  • Tavuk Şi̇ş (char-grilled chicken cubes seasoned with herbs and served with bulgur pilav). Avoid the bulgur pilav.
  • Çöp Şi̇ş (char-grilled beef sirloin cubes seasoned with herbs and served with bulgur pilav). Avoid the bulgur pilav.
  • Lamb Chops (thyme and pepper marinated lamb chops served with smoked eggplant puree and sautéed baby vegetables)
  • Sucuklu Omelette (omelet with kashkaval cheese and lamb-beef sausage)

Perfect for those who like a lot of spice, this hot pepper pizza is sure to satisfy. If your diners can't take the heat, consider putting jalapeños on half of the pie.

You won't be short on vitamins and other essential nutrients with this loaded vegetable soup. But what sets this apart from other veggie soups: the spicy Italian seasoning.