Greek Salad

This is a particular favorite salad in our family. My oldest two kids have always been obsessed with kalamata olives and feta so it's always been a very natural fit in our dinner rotation. I love it with some amazing dolmas from Dean's Mediterranean Foods for a light lunch or with a nice piece of fish for a more substantial meal.

Greek Salad

Adapted from On Cooking: A Textbook of Culinary Fundamentals

Serves 2

1 ounce of extra virgin olive oil

½ ounce of lemon juice

½ ounce of red wine vinegar

¼ tsp of garlic, minced

1 tsp of Mediterranean seasoning (recipe below)

½ of a large cucumber, sliced

3 ounces of feta

2 ounces of Kalamata olives

parsley, finely chopped, to taste

green onions, finely chopped, to taste

tomato, wedged

salt and pepper

¼ head of Bibb lettuce

Radish sprouts (for garnish)

Ground sumac (for garnish) 

First, make the vinaigrette by adding the lemon juice, red wine vinegar, garlic, Mediterranean seasoning, and green onions together in a bowl and whisking in the olive oil. Then, add the cucumber (here I made cucumber ribbons but slices will work fine) and olives and allow it to marinate for a few minutes. The cucumbers and olives will give off liquid and salt, so check your dressing for seasoning and adjust with the salt and pepper. Arrange the Bibb lettuce on a plate. Add your cucumbers and olives mixture on top, top with your feta (either crumbled or in a block for presentation) and garnish with parsley, sprouts, and tomato wedges. Add a little extra sumac, lemon juice, Mediterranean seasoning, or whatever you want to your liking. Enjoy. 

Mediterranean Seasoning

This stores beautifully and is wonderful in salad, on omelets and eggs, or on chicken or fish.

1 teaspoon of kosher salt

1 teaspoon of dried oregano

1 teaspoon of garlic powder

1 teaspoon of ground sumac

½ teaspoon of onion powder

½ teaspoon of dried rosemary

½ teaspoon of dried basil

½ teaspoon of dried parsley

½ teaspoon of freshly cracked black pepper

Mix together and store in an airtight container.

Cheeseburger with Grilled Onions

Cheeseburger with Grilled Onions

Adapted from On Cooking: A Textbook of Culinary Fundamentals

4-5 ounces of ground beef (this is 93% lean but anything above 80% lean will be tasty)

1 yellow onion, sliced thin

Butter, as needed

1 slice of cheese (this is provolone)

1 potato bun or other soft bun 

Bibb lettuce

Sliced tomato

1 tablespoon of mayo (I like homemade)

1/2 tablespoon of Montreal-style steak seasoning

2 teaspoons of Worcestershire sauce 

Salt and black pepper, to taste

Preheat a large cast iron skillet on a stove or a grill for medium heat. Add butter and sauté onions until translucent. You can add several teaspoons of water to the onions if they look dry but aren't yet golden. Add a teaspoon of Worcestershire to deglaze the pan. Remove to a warm plate. Turn up the heat slightly. Form your burger by adding the Montreal steak seasoning and the the remaining teaspoon of Worcestershire to the meat and creating a loosely packed patty. Do not overwork! Indent the center so the edges are slightly more thick and add to the pan. It should sizzle and start browning immediately. Wait at least 2 minutes before checking for a good crust. If it's there, flip and rotate the burger. If not, give it a little bit more time. Meanwhile, butter your potato bun and slip underneath your broiler for around 30 seconds. Cook the meat to almost your preferred doneness and then add the cheese. Add one teaspoon of water to the pan and cover with a lid to melt the cheese quickly. Place your finished burger on the bottom half of your potato roll. Add mayo to the top of the bun, then add lettuce and tomato (sometimes i like to add the mayo to the top and bottom. Your choice!) Salt and pepper the tomato vigorously. Layer the grilled onions on top of the cheese and finish with cracked black pepper. Enjoy with homemade pickles or pickled jalapeños and a nice sparkling water. 

Caesar Salad

Although the Caesar Salad originated in Mexico, it's hard to think of a more quintessentially American steakhouse salad. My own family loves it and it's frequently on a weekly rotation here. It plays extremely well with Rye whiskey, too, if you are looking for a good pairing. (The amazing serving bowl is from--you guessed it--Branded Woodworks!) 

Caesar Salad

Adapted from a recipe provided by the Midwest Culinary Institute

Serves 2 comfortably

4 ounces of romaine lettuce, chopped

1 slice of white bread, diced

1 tablespoon olive oil

1 clove of garlic

1 anchovy or more to taste

1 tablespoon of Dijon mustard

1 egg yolk

4 ounces of avocado oil

½ lemon, juiced

1 ounce of parmesan cheese

Salt

Cracked black pepper

Wash and dry romaine. Heat skillet, add the tablespoon of olive oil and sauté your bread until it’s golden brown. Mash garlic and anchovy together in a bowl. Add egg yolk and Dijon mustard. Slowly add avocado oil while whisking vigorously, starting with one drop at a time and then progressing to a steady stream. Add the lemon juice to taste and adjust the seasoning. Use just enough dressing to coat lettuce and mix well. Top with parmesan, croutons, and cracked black pepper. 

Rye Whiskey Old-Fashioned

Adapted from The New York Times

2 ounces of Rye Whiskey

1 teaspoon of raw sugar

strip of orange peel

squeeze of orange juice

1-2 drops of Angostura bitters

Mix whiskey, sugar, orange juice, and bitters together. Pour over ice and add strip of orange peel. 

Quiche Lorraine

A quiche lorraine is a classic for a reason. With salty bacon, pungent Gruyère cheese, and a rich, flavorful custard, it can also be a bit heavy. However, if you pair it with heirloom tomatoes doused in balsamic vinegar, parsley, and sea salt to cut through all that fat, it makes a beautiful breakfast, lunch, or snack.

Quiche Lorraine

Adapted from On Cooking: A Textbook of Culinary Fundamentals

Serves six generously

4 eggs

1 pint of milk

½ cup of heavy cream

2 ounces of Gruyère cheese, shredded

6 slices of bacon, baked and crumbled

1 par-baked pie crust

½ teaspoon of kosher salt

¼ teaspoon of nutmeg

pepper, to taste

Preheat oven to 350 degrees. Place bacon and cheese in the pie shell. Combine eggs, milk, cream, salt, pepper, and nutmeg and pour the custard over the bacon and cheese. Bake until the custard is set and the top is golden and puffy. 

Fruit Salad with a Poppyseed Dressing

Salted cantaloupe with orange supremes and sliced strawberries, folded together with a poppyseed and honey vinaigrette, and topped with orange zest, basil chiffonade, and a basil pluche. Drizzled with honey before being chilled and served.

Fruit Salad with Poppyseed Dressing

Adapted from On Cooking: A Textbook of Culinary Fundamentals

Serves Two

Vinaigrette

2 teaspoons of honey

1 tablespoon of apple cider vinegar

1 tablespoon of neutral oil, like avocado oil

½ teaspoon of poppyseeds

pinch of dried mustard

pinch of salt

Salad

½ cantaloupe, in chunks

1 pint of strawberries, sliced

2 oranges, segmented and juiced

1 tablespoon of orange zest

honey, drizzled to taste

3 leaves of chiffonade basil

Salt the cantaloupe generously. Add the strawberries to the orange juice and segments (orange supremes) and toss to coat. Combine all the fruit and divide into two serving vessels. Drizzle with your vinaigrette and top with the orange zest, basil chiffonade, and drizzled honey. Serve cold. 

Cucumber and Tomato Salad

As the last of the heirloom tomatoes, sweet onions, and cucumbers fill the local markets, I find this cucumber tomato salad to be the perfect snack to showcase their flavor. 

Featured are my favorite Cherokee purple heirloom tomatoes, some heirloom grape tomatoes, and a red wine vinaigrette with a healthy sprinkling of black lava sea salt and parsley. The gorgeous cutting board is from Branded Woodworks (of course!)