It may be winter, but that doesn’t mean we have to eat heavy all the time. Too many soups, stews, roasts, and warm and hearty comfort food make me long for some light salads, light side dishes and fairy-weight desserts just for a change of pace. Sometimes a light supper just hits the spot and eases the guilt, especially if you’re trying to lose weight. Grazing, noshing and a snack or two will keep the hunger at bay.
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Native American Antipasto
I love the idea of the Italian antipasto. It is a sampling of a variety of foods, each with a different texture, color, aroma and flavor and some hot, cold, spicy or soothing. Many Native foods lend themselves to this type of sampling.
Although I conceived this antipasto for vegetables, other indigenous items seemed perfect to include on this platter. For example, raw clams and oysters, buffalo sausage, pemmican, smoked salmon, some warm tortillas or frybreads on the side.
Sunchokes, thin-sliced and marinated
Fresh sliced tomatoes
Roasted red bell peppers
Sauteed wild mushrooms
Batter-dipped greens
Roasted corn on the cob, cut in quarters
Fresh nuts: walnuts, hazelnuts, chestnuts, pecans, sunflower seeds
Minced herbs: parsley, cilantro, thyme, sage
Walnut or sunflower oil
Assemble all items on a large platter and drizzle with walnut or sunflower oil. Serve at room temperature.
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Another Antipasto Salad
1 15-oz. can chickpeas, drained, rinsed
1 small jar roasted red peppers
1/4 red onion, minced
1/4 fennel bulb, cored, trimmed
1 jar marinated artichoke hearts, drained, quartered
2 cups mesclun greens
1 cup chopped flat-leaf parsley
2 ounces black olives, pitted
1/2 cup fresh-shaved Parmesan Reggiano cheese
Dressing:
2 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
1 teaspoon coarse salt
1 teaspoon fresh-grated orange zest
1 garlic clove, crushed
1/2 teaspoon black pepper
Whisk dressing ingredients into a thick mixture and set aside.
Cut fennel into thin slices. Add onion, chickpeas, peppers, artichoke, mesclun, parsley and dressing. Sprinkle with olives and shave the cheese over all.
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Corn and Avocado Salsa
1 ear sweet corn, kernels cut
1 ripe avocado, 1/4-inch diced
1 ripe tomato, seeded, 1/4-inch diced
3 tablespoons fresh lime juice
1 scallion, finely chopped (some green OK)
2 jalapeno peppers, seeded, minced
1/4 cup chopped cilantro
Coarse salt and fresh ground pepper
In a ceramic bowl, toss together avocado and the lime juice. Add tomato and corn. Put the bowl in fridge for a couple of hours, covered. Before serving, add the jalapenos and cilantro and toss to mix; season with salt
and pepper.
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A Salad with Lemon and Anchovies
6 cups mesclun or mixed greens
Juice of 2 lemons
1/2 cup black olives, pitted, sliced
1/2 cup pine nuts
1 tin flat anchovy fillets, drained and chopped
2 tablespoons chopped chives
1/3 cup light-tasting olive oil
Salt and pepper to taste
Put the greens in a large bowl and toss with lemon juice, salt, pepper and oil. Add olives and anchovies, sprinkle with chives and nuts, and toss again. Serve immediately.
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Pepper Salad
2 each: red, yellow and green peppers
2 cloves garlic, smashed and minced
1 tablespoon parsley
1 tablespoon chopped chives
3 tablespoons red wine or balsamic vinegar
6 – 7 tablespoons light olive oil
1 tablespoon lime juice
Salt and pepper to taste
Preheat oven to 400 degrees. Put all the peppers in a roasting pan and broil for 12 – 15 minutes. Turn peppers two or three times while broiling. Remove from oven. Cut in half and remove seeds. Now cut in 1-inch strips.
Put garlic, parsley and chives in a mixing bowl; add vinegar and mix well. Add salt, pepper and oil in a thin steady stream, whisking constantly. Now add the lime juice and blend well. Pour this over the warm peppers and marinate for 15 – 20 minutes.
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Notes and Tips
* I’ve learned to always try a recipe the way it is written the first time you make it. Then, feel free to try and improve or personalize it.
* Include nuts and fish in your weekly diet somewhere. Cold tuna, salmon and other seafood can make a complete meal out of salads.
* Salt cod, which comes in a box, is a great addition to your pantry and good for midwinter meals. It brings a little summer into your life.
