Summer Blueberry Salad with Blueberry Ranch

  

Summer Blueberry Salad with Blueberry Ranch

My last salad took us all the way to Israel, but this summer salad with a twist takes us to the American Midwest and the birthplace of ranch salad dressing. Nebraska is where America’s favorite dressing made its début. Meanwhile in the Northeast, this time of year, Maine is overflowing with blueberries. This salad features blueberries as a sweet burst in the salad mix itself and a purée of blueberries in the ranch dressing.

Summer Blueberry Salad with Blueberry Ranch

Ingredients:Blueberry ranch dressing

Blueberry Ranch Dressing

  • 1/4 cup of mayo
  • 1/4 cup of sour cream
  • 1 clove of garlic
  • 1/4 cup of blueberries (buy a pint because you’ll use more in the salad)
  • 2 tsp. of dried dill
  • 10 chives minced
  • 1/4 cup of minced parsley, about 1/2 a bunch of flat leaf parsley
  • up to 1/4 cup of milk
  • salt
  • pepper

 

Summer Blueberry Salad

  • 5 oz. of greens (1/2 arugula and 1/2 baby spinach or baby kale or other greens)
  • 1 1/4 cups of walnuts, toasted
  • 1/4 of a red onion thinly sliced
  • 1/2 pint of blueberries

 

Directions:

1. Wash your pint of blueberries. In a small pot add 1/4 cup of blueberries. Put the lid on the pot and cook on low until the juices begin to bubble a little. Squash the blueberries with a fork as they are cooking. Let the blueberries cook for 5-10 minutes over low heat. Put the purée into a small bowl and let it cool. Chill in the refrigerator while you continue preparing the salad.

2. Wash the greens and add them to a serving bowl.

3. In a dry pan over medium heat, toast 1 1/4 cups of walnuts. Once the walnuts become fragrant you will need to watch them closely so they do not burn. Shake the pan to move and turn the walnuts a little. Set the nuts aside to cool.

4. Peel and thinly slice 1/4 of the red onion.

5. Add about 1/2 pint of the fresh blueberries to the greens.

6. Once the blueberry purée has cooled, you can continue making the blueberry ranch dressing.

7. Wash and dry 10 chives and about 1/2 a bunch of parsley. Mince the chives and parsley. You should have about 1/4 cup of minced parsley.

8. In a bowl, combine 1/4 cup of mayonnaise and 1/4 cup of sour cream. Add in 1 clove of minced garlic. Season with salt and pepper: 1/2 tsp of each or to taste. Mix together until smooth and uniform.

9. Add in the chives, the dried dill and minced parsley. Then, stir in the chilled puréed blueberries.

10. Stir in up to 1/4 cup of milk until you have the desired consistency. One quarter cup will make a fairly thin ranch dressing. If you like a thicker dressing, add less.

11. In the serving bowl, add 1/2 pint of the fresh blueberries, the sliced red onion and the cooled toasted walnuts. Drizzle with the blueberry ranch salad dressing and serve.

Blueberries, walnuts and red onion make a perfect contrast with the greens in this salad.  The creamy ranch dressing brings it all together.

Spinach and Feta Hamentaschen (Haman Spanikopita)

  

Haman spanikopita

Haman spanikopita for Purim

Hamentaschen, a popular treat for the holiday of Purim, translates to “Haman’s pockets.” Haman is the villain in the story of Purim and in addition to booing whenever his name is mentioned, on  Purim we eat sweet filled cookies that are in the triangular shape of Haman’s hat. This is a savory twist on the traditional Hamentaschen and can be served as an appetizer or as part of a Purim meal. It is made with pre-made pie crust, so it is a quick and easy dish to prepare.

Ingredients:

  • 2 boxes of pre-made pie crust (2 crusts/box)
  • 2 oz. of soft fresh goat cheese
  • 2 oz. of Feta cheese
  • 1/2 cup of cottage cheese
  • 1/2 medium sized onion
  • 1/2 tsp. cumin
  • 1 lb. frozen chopped spinach
  • 1/4 lb. frozen broccoli
  • 1 bunch of dill (1/4 cup chopped)
  • 1/2 tsp. pepper
  • 1 tsp. salt
  • zest of 1/2 a lemon
  • 1 egg (optional)
  • 1 Tbsp. nigella seeds (optional)

chopped broccoli

Directions:

1.  Preheat oven to 450℉. Thaw the broccoli in a colander by running cold water of it. Then set it aside on a kitchen towel to dry a little. Then, thaw the spinach in a colander by running cold water over the spinach. Once thawed, put the spinach in a clean kitchen towel and squeeze the excess water out of the spinach or push the moisture out through a sieve.

mixed spanikopita ingreditents2.  Mash the goat cheese, cottage cheese and feta in a bowl with a fork until uniformly mixed. Add the salt, pepper and lemon zest. Scoop out 1/3 of the cheese mix to set aside. The other 2/3 will be mixed with the spinach, broccoli, dill and onion.

3.  Finely chop the broccoli and the dill. Slice and mince 1/2 the onion. If the spinach is whole leaf then chop the spinach as well. Stir the broccoli and spinach into the cheese mixture. Set the mixture aside and prepare your pastry.

4.  Roll the pie crusts out slightly so they are about 1/8 inch thick. Trim the sides to make approximately a 9-10-inch square. Do not worry if your measurements are off as long as you have a rectangle or square-like shape. You can keep the trim to roll out again later. Cut the dough into 3-inch squares or whatever looks even. You will have about 9 squares per pie dough.

make triangles of dough

add cheese to spanikopita

fill in your spanikopita5.  With a knife you can score diagonally across the square (or just eyeball it). Then cut a triangle window out of one side of the square with at least a 1/2-inch border. Carefully pull the uncut side of the square over onto the cut side and push along the middle crease. Then flip the dough over so you’ll have a triangle cutout on top of a triangle of dough.

6.  With a fork, press down along the edges of the triangle to crimp the dough. Fill each pastry cutout with a small spoonful of just the cheese mixture and then a larger spoonful of the spinach, broccoli and feta mixture piled high in the center. You can pinch the edges to fill out the corners of the triangle.

7. Brush the sides of each hamentaschen with egg and sprinkle with nigella seeds (optional). Bake for 20-25 minutes until the pie crust is a light golden brown.

Delicious spanikopita for Purim

Haman spanikopita