Scallop Salad with Lime and Grilled Mango

I spent many years living in South Florida, where aside from meeting healthy green iguanas on my patio, I truly tasted mangoes for the first time. Coming from non-tropical New England where I grew up I’d thought I knew how a fresh mango was to eat – mushy, stringy and overwhelmingly musky-tasting – not very sexy. It wasn’t until a co-worker of mine in Miami brought me some drippingly sweet, ripe mangoes from the huge tree that grew over her backyard that my thoughts about mangoes were completely turned around.

I don’t live anywhere near a mango tree these days, but at least better-tasting mango varieties that can stand up to travel are making their way into our markets. I love the Ataulfo or Champagne mangoes that are in season right now. They are virtually fiber-free and have the perfect ratio of sweet to tangy.

I enjoy making a meal out of salad, but dinner for me cannot be just a bowl of plain greens. I seared some super-fresh sea scallops briefly on the grill along with some mango, and drizzled it all with a sweet-tart lime dressing – this is a great summer dinner.

Scallop Salad with Lime and Grilled Mango

Serving Size: serves 4

Ingredients

  1. ¼ cup fresh lime juice
  2. 1 tablespoon agave nectar or honey
  3. Pinch cayenne pepper
  4. Salt
  5. 16 large dry-packed sea scallops
  6. Freshly ground black pepper
  7. 3 small, ripe mangoes (such as Ataulfo)
  8. 2 tablespoons butter or olive oil
  9. 4 cups baby spinach leaves
  10. ½ head radicchio, thinly sliced
  11. 1 avocado, pitted, peeled and diced
  12. 4 scallions, root ends trimmed and chopped

Instructions

  1. Whisk together the lime juice, agave, cayenne and ¼ teaspoon salt in a small bowl. Pat the scallops dry with a towel; sprinkle both sides with salt and black pepper to taste.
  2. Stand each mango stem side up on a cutting board with the wider sides facing away from you; slice off the two “cheeks” on either side of the stem, cutting close to the pit – you should have 6 pieces (save the remaining mango flesh for another use); peel each piece and slice in half lengthwise.
  3. Heat a heavy skillet, preferably with ridges, over medium-high heat. Add 1 tablespoon butter or oil to the pan. Arrange the mango slices in the pan and cook for a few minutes on each side, just until browned. Remove and set aside.
  4. Add the remaining tablespoon butter or oil to the pan; add the scallops and sear until they’re nicely browned, 2-3 minutes per side. Pour in the lime juice mixture and turn off the heat, swirling to blend the juices.
  5. Arrange some spinach, radicchio and avocado on each of 4 plates. Top each serving with 4 scallops and 4 mango slices; drizzle with the pan juices and sprinkle with the scallions.

Notes

Shrimp would be a perfect substitute for scallops.

http://familystylefood.com/2012/06/scallop-salad-with-lime-and-grilled-mango/

Toasted Orzo Salad with Lemon and Chickpeas

Toasted Orzo Salad with Lemon and Feta

I could cook pasta every night of the week and make everyone happy. But at the same time I like to make a meal that falls under my definition of “healthy” and “delicious”.

Orzo is familiar as a side dish or floating in soup, but I find that toasting it first and mixing it with lots of vegetables makes it ten times more complex and interesting.

I’ve played on the Greek heritage of orzo in this recipe and borrowed from the Mediterranean pantry by using chickpeas, cumin, lemon and tangy feta cheese. I would serve this on a pile of arugula and call it lunch or dinner.

Toasted Orzo Salad with Lemon and Chickpeas

Serving Size: serves 4

Ingredients

  1. 1 cup orzo pasta
  2. 2 tablespoons butter
  3. Juice and zest of 1 lemon
  4. 1 tablespoon olive oil
  5. 1 teaspoon ground cumin
  6. ½ teaspoon salt
  7. Freshly ground black pepper
  8. 1 cup canned chickpeas, drained
  9. 2 tablespoons toasted pine nuts
  10. ¼ cup chopped fresh dill
  11. 1/3 cup feta cheese, crumbled
  12. 1/2 cup chopped seedless or Persian cucumber
  13. Baby arugula greens

Instructions

  1. Warm a dry 10-inch skillet over medium-high heat; add the orzo and toast until golden brown and nutty-smelling, about 10 minutes, tossing the pan frequently. Remove from the heat and cool.
  2. Bring 3 quarts salted water to a boil and cook the orzo until al dente. Drain and transfer to a bowl along with the butter, stirring until butter melts completely.
  3. Whisk together the lemon juice, zest, olive oil, cumin, salt and pepper; pour over the orzo. Add the chickpeas, pine nuts, dill and cucumber to the bowl and gently toss together. Top with the cheese and serve over the arugula.
http://familystylefood.com/2012/05/toasted-orzo-salad-with-lemon-and-chickpeas/

Tuscan Kale Salad with Roasted Chickpeas

Somewhere along the line I got into a habit of eating my daily greens, and by daily I mean All Day, even starting at breakfast with a little pile of leafy greens near, under or around my poached egg. Sometimes it’s baby arugula or maybe washed salad greens leftover from dinner the night before.

I have a favorite method of quickly cooking my greens Italian-style, but this here kale salad might be my favorite way to eat them just plain raw. It’s easy to put together and the sturdy kale leaves hold up so well with the lemony-Parmesan dressing you could even make it hours ahead of time with no fear of a wilted soggy salad – in fact, it only improves matters.

You’ll probably love the roasted chickpeas as much as I do – they garnish the salad very nicely but become an addictive (and yes, healthy) little snack all by themselves.

If you can’t find Tuscan kale – which is also called Lacinato, cavolo nero, black or Dinosaur kale – regular curly kale will do.

Tuscan kale with roasted chickpeas

Tuscan Kale Salad with Roasted Chickpeas

Yield: 4 servings, or one salad for 1 hungry person

Ingredients

  1. 1 can chickpeas, drained
  2. 1/2 teaspoon smoked Spanish paprika (Pimenton)
  3. Kosher salt
  4. 1/4 cup extra-virgin olive oil
  5. 1 big lemon, zested and juiced
  6. 1/4 cup freshly grated Parmesan or Pecorino cheese
  7. 1 small garlic clove, smashed and chopped
  8. Pinch Aleppo pepper or red pepper flakes
  9. 1 bunch Tuscan kale, stems trimmed and washed

Instructions

  1. Heat your oven to 400 degrees.
  2. Toss the chickpeas on a small rimmed baking sheet with the Pimenton, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Roast the chickpeas for 10 - 12 minutes - they should smell good and become a little bit crunchy.
  3. Whisk together the remaining 3 tablespoons oil with the lemon zest and juice, cheese, garlic and red pepper. Taste and season with a pinch of salt if you think it needs some.
  4. Roughly tear the kale leaves into pieces and blot with a clean towel if they're dripping wet; put into a large bowl. Pour the dressing over and toss the leaves with your hands so that they're evenly coated - your hands will taste yummy.
  5. Serve the salad with some of the chickpeas spooned over the top and sprinkled with curls of Parmesan, if you like.
http://familystylefood.com/2012/02/tuscan-kale-salad-with-roasted-chickpeas/