Summer Cherry Salad

Summer Cherry Salad by DinnerinVenice.com

Summer Cherry Salad by DinnerinVenice.com

May 22. When I was a child, the end of May marked the beginning of cherry-picking season in Italy, and for the next month or so I could often be found doing my homework with a big bowl of juicy fruit in my lap, and a few red stains on my books .

The decadence of sucking on the cherries is counterbalanced  by the zen quality of spitting the pits into a saucer. Ciliegie are the perfect, meditative  snack: “una tira l’altra” (one pulls the other, you just can’t stop eating them) – that’s also true of potato chips, by the way, but potato chips aren’t being touted as the next “superfood”.

ciliegie Collage

Cherries are actually so good for you that they are now being marketed in the form of capsules. I find that a bit ridiculous: wouldn’t you rather stick them into a pie? At least dip them into white chocolate? Or, if you are being truly virtuous, how about using them for a colorful salad?

Summer Cherry Salad

Ingredients

  • 10 oz baby spinach, washed and patted dry
  • 1 cup cherries, pitted
  • 1 cup cubed feta or crumbled goat cheese
  • 1/2 cup shelled walnuts, halved
  • 4 tbsp extra-virgin olive oil, or to taste
  • 1 tbsp balsamic vinegar, or to taste
  • salt and pepper to taste
  • 1 tsp honey

Directions

Whisk the oil, vinegar, honey, salt and pepper to make the vinaigrette and set aside.

Toast the walnuts in a small skillet for a couple of minutes. If you are feeling fancy, toast them with a bit of sugar until they become caramelized.

Place the spinach in a bowl with the cherries, the cheese, and the walnuts.

Toss with the vinaigrette right before serving.

http://dinnerinvenice.com/2013/05/24/summer-cherry-salad/

Zucchini and Goat Cheese Salad

Zucchini and Goat Cheese Salad

Zucchini and Goat Cheese Salad

Zucchini and Goat Cheese Salad

Ingredients

  • 1 red pepper
  • 2 zucchini
  • 1 head curly endive
  • 1 pound goat cheese (I used Natural and Kosher goat cheese log)
  • pink peppercorns, coarsely ground
  • green peppercorns, coarsely ground
  • chives, finely minced
  • 1 carrot, grated
  • 4 tablespoons extra-virgin olive oil
  • salt to taste

Directions

With a wet melon ball cutter or with your wet hands, shape the goat cheese into little balls .

Roll 1/4 of them into the freshly grated green peppercorns, 1/4 into the chives, 1/4 into the pink peppercorns and 1/3 into the grated carrot, then place the cheese balls in the refrigerator to harden.

Wash the pepper and zucchini; cut the pepper into thin strips after discarding the seeds and white membranes; cut the zucchini into thin slices lengthwise (with a mandoline if possible).

Grill the zucchini and peppers on a heavyweight grill pan (I like this ).

Wash the endive and cut it into pieces.

Gather all the ingredients in a large bowl and dress with the olive oil mixed with a little salt and pink pepper.

Stir gently and serve in individual bowls or cups.

http://dinnerinvenice.com/2012/06/25/zucchini-and-goat-cheese-salad/

Pasta with Swiss Chard and Goat Cheese Sauce

Pasta with Swiss Chard and Goat Cheese Sauce (Dairy)

Pasta with Swiss Chard and Goat Cheese Sauce (Dairy)

This is one of my favorite recipes when I really need to force some vegetables into my kids!

Pasta with Swiss Chard and Goat Cheese Sauce (Dairy)

serves 4

Ingredients

  • 3/4 pound spiral-shaped pasta, such as eliche, fusilli or gemelli
  • 6 spoonfuls milk
  • 5 ounces goat cheese (a small log)
  • 1/4 pounds swiss chards, boiled, drained, squeezed, and chopped
  • 1 or 2 cloves garlic, peeled and slightly pressed
  • 2 tablespoons extra-virgin olive oil
  • freshly grated Italian Parmigiano cheese (or Argentinian Reggianito)
  • salt and pepper

Directions

Cook the pasta in abundant salted boiling water. In the meantime, heat the oil in a skillet and add the slightly pressed garlic. Cook for a couple of minutes, discarding the garlic before it starts smoking. Add the swiss chards (boiled, drained, squeezed, and chopped), stir well, salt and cook for a few minutes. Remove from the heat and combine well with the goat cheese, milk. and about 1/2 a ladleful of the pasta cooking water. When the pasta is "al dente", drain it and dress it with the swiss chard sauce; add some grated parmigiano, et voila!

http://dinnerinvenice.com/2011/09/04/pasta-with-swiss-chard-and-goat-cheese-sauce-dairy/