White Bean Salad with Fried Garlic Toasts

White Bean Salad with Fried Garlic Toasts

Low-effort and no-cook are ideal characteristics of a late summer, weeknight meal. Grilling is great, but sometimes you need something even easier—not to mention fresher—to put on the table. This white bean salad has been one of my favorite 15-minute dinners this summer, eaten straight, tossed with a bit of arugula, or best of all, with slices of sourdough that have been fried in butter and garlic. It’s satisfying (beans and feta cheese!) but also delivers some produce (tomatoes, cucumber, parsley). Some might call this an appetizer, but for me it’s just right as a light meal. Happy August!

White Bean Salad with Fried Garlic Toasts
White Bean Salad with Fried Garlic Toasts

White Bean Salad with Fried Garlic Toasts

Published July 30, 2019 by
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Serves: 4   |    Active Time: 15 minutes



Ingredients:

  • 1 14-ounce can navy beans
  • 1/2 cup diced cucumber
  • 1/2 cup diced cherry tomatoes
  • 1/4 red onion, minced
  • 1/2 cup feta crumbles
  • 2 tablespoons minced parsley
  • 1-2 tablespoons extra virgin olive oil
  • Freshly ground black pepper
  • Salt to taste (optional)

  • For the toasts:
  • 4-5 slices bread of choice (such as sourdough)
  • 2-3 tablespoons butter
  • 1 clove garlic

  • Directions:

    1. Strain and rinse navy beans. Place in a medium-sized bowl.
    2. Add diced cucumber, cherry tomatoes, red onion, feta, and parsley. Gently stir until ingredients are well distributed. Drizzle with olive oil.
    3. Add freshly cracked black pepper to taste, then season with salt to taste (Note: the feta will also add salt to this dish, so really taste it as you add salt. I find I only need to add a little bit. If your beans were already salty, you may not need salt at all).
    4. Bean salad can be made several hours ahead of time. Cover and place in fridge until ready to eat.
    5. When ready to serve, prepare the garlic toasts: mince garlic. Add garlic, along with 1/2 tablespoon of butter to a skillet and warm over medium heat. Swirl butter in pan to cover the bottom.
    6. When pan is hot, place several pieces of bread in skillet in a single layer. (My 10-inch skillet only fit 3-4 pieces at a time, depending on size. Work in batches.) Toast on the first side for 3-4 minutes. Then, use tongs to flip bread to second side. Add an additional 1/2 tablespoon of butter if pan gets dry. Toast for 3-4 minutes on second side, then remove from pan. Repeat until all slices are toasted.
    7. Serve: top each toast with bean salad and set on serving plates.

    White Bean Salad with Fried Garlic Toasts
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    Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

    Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

    I’m trying something a little different today: a consolidated blog post. While I love writing, sometimes getting a blog post drafted (and published) is a chore. And, I have heard so many people—from friends to general internet chatter—say they wish it was easier to get to the damn recipe! So, here you are. This is an ingredient-heavy recipe, but once you’ve made it once you’ll see it’s quite easy to throw together. Cold rice noodles make a great lunch for enjoying in the sun, on the patio. Fresh herbs, tahini, and spicy Sriracha are bold and bright. Hope you enjoy!

    Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce
    Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

    Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce

    Published May 7, 2019 by
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    Serves: 4   |    Active Time: 30 minutes



    Ingredients:

    For the Sriracha tofu:
  • 1 pound extra firm or super firm tofu, drained
  • 2 tablespoons Sriracha
  • 1 tablespoon olive oil
  • 1 teaspoon soy sauce

  • For the tahini dressing:
  • ½ cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • ¼ cup water
  • 1 tablespoon finely grated fresh ginger
  • 1 teaspoon minced garlic

  • For the bowls:
  • 1 eight ounce package Mai Fun rice noodles
  • About 2 cups spring greens
  • 1 red bell pepper, diced small
  • 1 cucumber, diced small
  • 1 large carrot, julienned
  • 1 daikon radish, julienned
  • 3 sprigs Thai basil
  • 3 tablespoons fresh mint leaves, minced
  • 3 tablespoons roasted peanuts, roughly chopped
  • Optional garnish: toasted sesame seeds and lime wedges

  • Directions:

    1. Preheat oven to 475°F and fit a baking sheet with parchment paper.
    2. Place Sriracha, olive oil, and soy sauce in a medium mixing bowl and whisk to combine. Cut tofu into 1-inch cubes and place in bowl. Use a spatula to gently turn tofu in sauce until coated. Using tongs or a fork, move tofu to prepared baking pan, leaving at least 1/2 inch of space between pieces. Bake for 10-12 minutes. Using tongs, flip tofu to the other side. Bake for an additional 12-15 minutes, then place pan aside to cool and turn off oven.
    3. Meanwhile, prepare tahini dressing: place tahini, maple syrup, rice vinegar, water, ginger, and garlic in a small bowl and whisk until fully incorporated (note: at first, tahini might not want to mix in, but eventually it will become a smooth sauce!).
    4. Cook rice noodles according to package. Place cooked rice noodles in a fine mesh sieve and rinse with cold water.
    5. Assemble bowls: divide spring greens among serving dishes. Top with rice noodles. Add red pepper, cucumber, carrot, and radish. Top with tofu, then garnish with basil, mint, peanuts, sesame seeds, and lime wedges. Drizzle with tahini sauce. Serve.

    Cold Rice Noodle Bowls with Sriracha Tofu, Thai Basil & Tahini Sauce
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    Spring Salmon Burgers Made with Canned Salmon

    Spring Salmon Burgers Made with Canned Salmon

    I loooove salmon burgers but pre-cooking a fillet and using that to make burgers -- or mincing up raw fish - is too much to ask of me on a weeknight. So, this recipe uses canned salmon instead. If you make them I think you’ll be amazed at how fancy a simple can of salmon can become with just a few extra ingredients!

    Mix in fresh herbs for a burst of flavor: these burgers use parsley and fresh baby dill, which gives each bite a pop or flavor. Onion, garlic and cayenne help too!

    Spring Salmon Burgers Made with Canned Salmon

    Use something that will give the burgers a crispy crust. You can use almond flour or bread crumbs, but my favorite is cornmeal. It toasts up on the edges, giving the burgers a nice crispy finish. Plus, I pretty much always have a quarter cup of cornmeal laying around.

    Keep it all together: Because this recipe uses canned salmon, you need something to glue everything together. For this recipe, you need to add an egg into the mix. If you were using raw salmon, you might be able to skip this, but here you need it.

    Spring Salmon Burgers Made with Canned Salmon

    Stir, but not too much: This is more of a personal preference. I mash the mixture with a fork, but only just enough to get the egg, cornmeal, and herbs mixed in. I try to leave some of the salmon in small chunks because it gives the final burgers a flakey texture. If you mash the fish too much, the burgers will still taste fine, they’ll just be lacking some flakiness.

    Serve with a creamy, tart sauce. These are served with a lemon-yogurt and dill sauce, which brightens up the dish and compliments the herbs in the burger. Tradition tartar sauce would work too.

    Spring Salmon Burgers Made with Canned Salmon

    In these pictures, I served the burgers over baby greens with radishes and sprouts, but they'd also be fantastic over Green Machine Slaw, or Roasted Asparagus and Raw Radish Salad. Plus, a glass of rosé, which really made my canned salmon meal feel extra fancy 😉

    Spring Salmon Burgers Made with Canned Salmon

    Published April 17, 2018 by
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    Serves: 3   |    Total Time: 20 minutes



    Ingredients:

      For the Salmon Burgers:
    • 1 six ounce can of salmon, juices drained
    • 1 egg
    • 1/4 cup cornmeal or almond meal
    • 1 tablespoon minced parsley
    • 1 teaspoon minced dill or 1/4 teaspoon dried dill 
    • 1/4 teaspoon salt 
    • 1/8 teaspoon ground cayenne
    • 1 garlic clove, minced
    • 2 tablespoon minced onion
    • 1 tablespoon coconut oil

    • For the Yougurt Sauce:
    • 3 tablespoons greek yogurt
    • 1 tablespoon lemon juice
    • 1/2 teaspoon fresh dill, minced, OR 1/4 teaspoon dried dill
    • 1/16 teaspoon each salt & ground cayenne

    Directions:

    1. In a medium sized mixing bowl, combine salmon, egg, cornmeal, parsley, dill, salt, cayenne, and minced garlic & onion. Using a fork, mash just enough to incorporate the ingredients, leaving the fish flakey still.
    2. Heat a skillet over medium heat. Add 1 tablespoon of coconut oil. When the oil glistens, shape salmon mixture into three equally-sized patties, about 1/2 to 3/4 of an inch thick, and place in skillet. Cook on the first side for about 7 minutes, then, use a spatula to flip to second side. Outside should be crispy and golden.
    3. While the salmon burgers cook, make the yogurt sauce: combine ingredients in small bowl and stir until smooth.
    4. Serve salmon burgers as desired — on buns, over greens, etc - with a smear of yogurt sauce on top, and extra dill or cayenne if desired.

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