I’ve been gone from sittingdownfordinner for a while now. I’ve had sick kids, I’ve been traveling, it’s cold. Oops…when I started this post it was cold. Now it’s hot. I can use any excuse possible but the truth is that I have been struggling with finding time for Sittingdownfordinner. But I recently decided that I have a handful of “friends” who might find inspiration from my posts. They just might find a meal that is interesting to their family or friends. So at that – I am back. I may not be Pioneer Woman or Martha Stewart, but I sure like to cook and feed my kids. So here we go.
Todays post is my top favorite recipes from epicurious.com this summer. Despite the fact that I have a million cookbooks (or so my husband would exaggerate)- I still go online often to find a quick recipe. Here are some of my favorites. I have provided the link to epicurious and I have also added a few notes on each recipe on what I did differently!
I bet if you make this recipe true to form it’s delightful as a full main course meal. I have made it as a side salad for burgers and brats. I omitted the shrimp and tomatoes. I added 2 extra tablespoons of pesto and an extra tablespoon of lime juice. And I used mini mozzeralla balls – boccaccini. My kids love them and they are easy to add. Adjust salt and pepper and add a dash of red pepper flakes if you wish.
This salad is not a stand alone salad but is delicious as a side dish. My kids adore beets. They weren’t that excited about having their beets with onions and feta. So I made their beets just plain with some salt and we enjoyed the salad. Beets are tough – you either love ’em or hate ’em. My only rule is that you try ’em.
For this recipe I used fresh beets instead of the canned beets as suggested in the recipe. To prepare beets- cut off the top and bottom of the beets. To cook faster you can cut them in half. Add beets to a salted pot of water. Bring to a boil. Cook the beets until they are easily pierced with a fork about 25-30 minutes (depending on the size of the beets). To remove the skin – take a paper towel and wipe the beets with the towel. The skin will peel off into your hands. Slice and salt lightly and serve. When making the caramelized onions – add 1 tbsp. of sherry vinegar or 1 tsp of sherry cooking wine to the onions when they are starting to brown. Cook for about 10 more minutes after you add the sherry.
I didn’t alter this recipe at all. It was light and fresh and delicious. Served nicely with brats and baked beans for a real summer cookout. This salad would also work nicely with grilled salmon and a side of asparagus.
I have already adapted this salad and put it on my blog. It’s great and I am re-sharing it!