101 Simple Summer Salads

Here's another article from the NYTimes' Minimalist food series: 101 Simple Salads for the Season

They look really fantastic and for the most part, very, very easy to throw together. That's my idea of summer cooking without having to stand over the oven or stovetop. Be sure to share any results of ones that you try--I'm thinking of #19 for tonight:

Mix cooked cannellini or other white beans, chopped cherry or grape tomatoes and arugula or baby spinach. Lightly toast sliced garlic in olive oil with rosemary and red pepper flakes; cool slightly, add lemon zest or juice or both, then pour over beans.

Look on the left side of the article for links to several dressing recipes, like basic viniagrette, a real ranch, a yogurt-feta, and a miso-ginger.

Spinach Linguine with Basil-Cilantro Pesto

We loved this dinner. It was easy to make and pretty quick. I loved the pesto recipe as well (and it's perfect to use the basil from your garden).


Spinach Linguine with Basil-Cilantro Pesto
From Veganomicon
Serves 4

1/2 lb. spinach linguine
2 T. olive oil
1 medium sized red onion, sliced into thin half moons
4 cloves garlic, thinly sliced
2 T. white cooking wine, vegetable broth, or water, whatever
1/2 tsp. salt
several pinches of freshly ground black pepper
1 recipe basil-cilantro pesto (below)
1 (15-ounce) can artichoke hearts, drained and sliced in half (don't use the jarred kind in oil)

Bring a large pot of salted water to a boil and cook the linguine according to the package directions, usually about 10 minutes. Once you've added the pasta to the water, proceed with recipe.
Preheat a large skillet over medium-high heat and saute the onion in the olive oil until softened, 5 to 7 minutes. Add the garlic and saute for a minute more. Add the white wine, salt and pepper, and cook for another minute or two. Lower the heat to low. At this point, the linguine should be done.
When the linguine is ready, don't drain it. Use a pasta spoon to transfer it to the pan in batches. This is a good method because you can use the pasta water to thin out the pesto and make sure that everything gets evenly coated. When you add one batch, add a bit of the pesto, too, and using the pasta spoon, saute to coat. Proceed with the rest of the pasta and pesto until you've added all of it. If it seems dry, add extra splashes of pasta water.
Add the artichoke hearts and toss to coat. Cook gently over low heat just until the artichokes are heated through, about 3 minutes. Serve immediately.

Basil-Cilantro Pesto
makes about 1 cup

2 c. loosely packed fresh basil leaves
1 c. loosely packed cilantro
1/3 c. slivered or sliced almonds
2 cloves garlic, crushed
2 T. fresh lemon juice
1/2 tsp. salt
1/4 c. olive oil

Place the basil, cilantro, almonds, garlic, lemon juice, and salt in a food processor and blend until pasty, scraping down the sides occasionally. With the food processor on, slowly drizzle in the olive oil. Blend until relatively smooth and no large chunks of almonds are left.