Cannellini Bean, Wild Rice, and Grapefruit Salad with Fresh Mint and Parsley

Cannellini bean salad in a round white bowl on a batik-print tablecloth with yellow cloth napkin.

Are you ever in need of virtuous food? After a weekend spent drinking Rosé-Aperol Spritzes (thank you Bon Appetit a million times over for this super simple, not overwhelmingly boozy cocktail!) and eating about a hundred za’atar-spiked chicken thighs, massive amounts of cheese, and birthday cake? No? Just me? Okay well in that case here’s a totally delicious, totally portable, and totally great salad to have sitting in your fridge for a few days. Made from creamy white cannellini beans, wild rice (or any other grain you have handy) this unique salad is punctuated with an entire bunch of thinly sliced flat-leaf parsley, fresh mint, and the juice and flesh of a pink grapefruit. I like to serve this substantial salad on a bed of arugula, its peppery bite is the perfect foil to the wonderful blandness of the beans and the bittersweetness of the grapefruit but it could also be served with chicken, shrimp, or a piece of poached or grilled fish. Cannellini bean, wild rice, and grapefruit salad with fresh mint and parsley is also an ideal bean salad for school and workweek meals and you’ll find that this recipe can be easily pre-portioned into containers or jars for a full week’s worth of lunches. Feel free to halve this recipe if desired, I tend to make it for bigger crowds and have gradually adjusted the amounts needed to compensate for larger numbers.

cannellini bean, wild rice, and grapefruit salad with fresh mint and parsley:

2×425 gram/15 ounce cans white cannellini beans

1 cup wild rice, cooked and cooled (or any other grain you prefer)

1 large bunch flat-leaf parsley, washed and thinly sliced

1 bunch scallions, white and green parts thinly sliced

1 bunch fresh mint, thinly sliced

1 grapefruit, cut in half and flesh removed with a paring knife (reserve all juice)

1/4 cup olive oil

2 Tbsp. white wine vinegar

1/4 tsp. allspice

Kosher or sea salt, to taste

Freshly cracked black pepper, to taste

  1. Drain and rinse the cannellini beans in a colander, let them sit as you prepare the rest of the salad ingredients.
  2. In a large bowl or shallow serving platter, gently combine the rinsed cannellini beans, wild rice, parsley, scallions, and mint. Set aside.
  3. Whisk together the grapefruit flesh and juice, olive oil, white wine vinegar, allspice, salt, and black pepper to taste. Taste and adjust the seasoning if needed.
  4. Pour the grapefruit juice dressing over the cannellini bean mixture and use a large spoon or tongs to coat the salad ingredients.
  5. Let the salad sit for 30 minutes at room temperature before serving or store in the fridge, covered, for up to 5 days.

Part of me is like, YES! THE RETURN OF HOPELESSLY AUTUMNAL MUSIC IS HERE! And then part of me is like, NO ASHLEY, YA GOTTA HOLD ONTO TO THOSE GOOD SUMMER VIBES. I’ve been listening to lots and lots of the sweetly twee, surf rock-beachy-lo-fi wonderfulness of Fazerdaze lately and I feel like it’s extending summer if only for just a little bit (the very much-needed rainfall here in Vancouver is imminent, a sort of “will she or won’t she?” situation.) I’ll look to the title of this song for a good reminder to take it slow because we haven’t quite reached the dark months yet.

Fazerdaze – Take It Slow

Fiery Israeli Couscous Salad with a Creamy Avocado and Fresh Herb Dressing

Israeli Couscous salad with creamy avocado herb dressing

I have been away the past couple of months because I’ve been writing, writing, writing and then writing some more; this Edward Gorey illustration is an accurate representation of how I’m feeling these days:

edward-gorey

You know what helps when I feel this burnt out? Salads all.the.time. I’m a huge fan of salads that are sturdy, salads that will last a few days in the fridge without becoming mushy or soggy. This salad has a big bite which can be lessened by using roasted sweet peppers instead of roasted serrano peppers – both of which can be found conveniently packed into jars or can be roasted at home in a short amount of time. I’m also obsessed with fresh herbs, I think that fresh basil smells like the greenest, deepest, most intense liquorice heaven ever. Don’t be shy with the lemon juice in the dressing, plenty of lemon is the key to preventing the avocado dressing from turning brown.  Israeli couscous is perfect in this recipe, the dense chewiness is a satisfying foil to the bright zippy flavours of the remaining ingredients. Pearl barley and orzo make excellent substitutes if you can’t find Israeli couscous, I’ve tried it with both and been more than happy with the results.

fiery israeli couscous salad with a creamy avocado and fresh herb dressing:

1 1/2 cups of dried Israeli couscous, cooked in salted water according to package directions

1 medium cucumber, peeled in alternating stripes and cut into thin quarter moons

3 roasted serrano peppers, seeds removed and sliced into rough strips

2 roasted sweet peppers, seeds removed and sliced into rough strips

1 bunch of scallions, greens thinly sliced

Big handfuls of fresh parsley, basil, mint, and cilantro to scatter on top of the salad

1-2 Bird’s Eye chilies, sliced paper-thin to scatter on top of the salad

for the creamy avocado and fresh herb dressing:

1 super ripe avocado

Juice of 1 lemon

Juice of 1 lime

1/4 cup of olive oil

2 cloves of garlic, loosely chopped

1 cup of fresh basil

1/2 cup parsley

1/2 cup cilantro

A few mint leaves

1/4 cup of Greek yogurt or Skyr

1 tsp. kosher salt

Freshly cracked pepper

Combine all of the salad ingredients except for the fresh herbs in a large bowl. Pulse together the salad dressing ingredients in a food processor, adjust seasonings if needed. Drizzle the salad dressing over the salad ingredients and toss until coated, transfer the salad to a shallow salad bowl and scatter with the fresh herbs and sliced chilies. Serve this salad at room temperature or while still cold, it will keep in the fridge for up to 4 days.

Music for writing and music for eating while taking breaks from typing tends to be either Nick Drake, Erik Satie, Glenn Gould’s Bach Variations, Hope Sandoval & the Warm Inventions, and Brian Eno. Music For Airports instantly transports me back to early childhood, my mom used to play this album for my sister and I when we had our afternoon naps. Music For Airports is like the smell of rose hips and jasmine, things I associate with my mom’s room when I was growing up, particularly if she had been in there getting ready to go to work or out with friends.

Brian Eno – Music For Airports

 

 

 

Quinoa Salad with Roasted Vegetables and a Creamy Greek Yogurt and Orange Dressing

White dish full of quinoa and roasted vegetable salad beside a glass container containing creamy orange salad dressing.

This recipe is a testament to the infinite usefulness of leftovers; cold cooked quinoa and roasted vegetables from last night’s dinner form the framework for this hearty grain salad. I can’t think of a single vegetable that wouldn’t be a delicious addition, and for this particular version I used red onions, sweet peppers, fennel, carrots, sweet potatoes, Brussels sprouts, and mushrooms that had been roasted for 45 minutes at 375 degrees the previous evening (a massive plate of roasted vegetables on a rainy Friday night is my idea of heaven). The black sesame seeds and hemp hearts add a nutty flavour and extra texture, both could be substituted with other seeds or nuts or even omitted entirely. There’s something about the taste of fresh citrus on grain salads that I love, especially during December when all of the lovely oranges are beginning to appear at produce stands in Vancouver. I used a Cara Cara orange for this salad because I love their bitter and only slightly sweet flavour but any type would work well, including my two other favourites, clementines and blood oranges. Serve this salad at room temperature either as is, or with avocado and orange slices gently stirred in on a bed of mixed baby greens. This quinoa salad will keep in the fridge for several days and therefore makes a great portable lunch or reliable dinner at the end of a long day.

quinoa salad with roasted vegetables:

2 cups of cooked quinoa

About 2 generous cups worth of cold, leftover roasted vegetables

1 leek, the white part only cut into very thin half moons

1/2-3/4 cup of Italian parsley, finely shredded

1/4 cup of dried cranberries or cherries, minced

2 Tbsp. black sesame seeds

2 Tbsp. hemp hearts

creamy greek yogurt and orange salad dressing:

Juice and zest of 1 orange

2 Tbsp. Greek yogurt

2 Tbsp. olive oil

1 Tbsp. sherry vinegar

1/2 tsp. garam masala

1 tsp. kosher salt

Generous pinch of freshly cracked pepper

  1. In a large salad bowl combine the quinoa, roasted vegetables, chopped leek, parsley, dried fruit, sesame seeds, and hemp hearts.
  2. Shake all of the salad dressing ingredients together in a glass jar and pour over the quinoa and roasted vegetable mixture stirring gently to cover.
  3. Allow the salad to sit for at least 15 minutes, serving at room temperature as is, garnished with orange and avocado slices, or on a large bed of mixed greens.

Hexagonal dish of quinoa salad with Christmas lights off to the side.

Of course I’m listening to A Charlie Brown Christmas soundtrack, good grief.

Skating – Vince Guaraldi Trio