Moosewood Restaurant Simple Suppers by Moosewood Collective (great book club books txt) 📗

cup or in a small pan, heat the oil until hot—almost smoking—and pour it over the scallions. Sprinkle on the salt, sugar, and vinegar and toss well. Serve right away or keep refrigerated for up to a few days.

INGREDIENT NOTE If your store doesn’t have Asian slaw mix (shredded napa cabbage, celery, and carrots), make this recipe with a regular slaw mix.

serving & menu ideas

Try this slaw alongside Sichuan Silken Tofu, Oven-Roasted Miso Sesame Salmon, or noodles tossed with Spicy Peanut Sauce.

fresh tomato & mozzarella salad

We make this summer salad from the beginning to the end of tomato season, and we love it every time. It’s beautiful made with heirloom tomatoes of different colors.

SERVES 4 TO 6

TIME: 15 MINUTES

2 pounds tomatoes

12 ounces fresh mozzarella

¼ cup chopped fresh basil

¼ cup olive oil (extra-virgin is nice)

½ teaspoon salt

black pepper

Cut the tomatoes into ½-inch dice (about 4 cups). Cut the mozzarella into ½-inch dice (about 1½ cups). Put them in a large serving bowl. Add the basil. Stir in the olive oil and the salt. Add pepper to taste. Serve at room temperature.

variations

Try feta cheese (about 1 cup crumbled) instead of mozzarella.

Artichoke hearts, pine nuts, olives, and minced red peppers are all delicious in the salad.

Toss Fresh Tomato & Mozzarella Salad with hot pasta—the basil will become more fragrant and the mozzarella will begin to melt.

serving & menu ideas

Just right with Fettuccine with Fresh Herbs. Or pile it on toasted bread for crostini. For a summer buffet, serve it with Potato Salad with Green & White Beans, Corn on the Cob, and a platter of melon wedges.

wilted spinach salad with pecans & asiago

SERVES 4

TIME: 15 MINUTES

10 ounces fresh baby spinach (about 10 cups, loosely packed)

1 tablespoon olive oil

2 garlic cloves, thinly sliced

¼ cup raisins or currants

1 cup toasted pecans

½ cup finely grated Asiago or Parmesan cheese (about 1 ounce)

salt and pepper

lemon wedges

Rinse and drain the spinach. Heat the oil in a skillet or saucepan and cook the garlic for a few seconds, until sizzling. Add as much spinach as the pan will hold and cook, stirring often. As the spinach wilts, keep adding more until it is all in the pan. Cook until just wilted but still bright green.

Put the spinach in a serving bowl or on individual plates and top with raisins, pecans, and grated cheese. Sprinkle with salt and pepper. Serve with lemon wedges.

serving & menu ideas

We also love this dish drizzled with Toasted Pecan Vinaigrette. It’s a fine side dish for Creamy Lemon Pasta, Summer Panzanella, or Lemony Couscous with Chickpeas.

chipotle potato salad

Here’s a potato salad with a spicy twist. It’s perfect for a picnic on a hot day or for supper on a chilly evening.

SERVES 4 TO 6

TIME: 30 MINUTES

6 cups diced potatoes (1-inch cubes)

1 teaspoon salt

2 celery stalks

2 scallions

1 bell pepper, preferably red or yellow

Chipotle Mayonnaise

Place the potatoes in a saucepan with enough water to cover. Add the salt, cover, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, 10 to 15 minutes.

While the potatoes cook, finely chop the celery and scallions. Cut the pepper into small pieces. Put the chopped vegetables into a serving bowl.

When the potatoes are done, drain them in a colander and run cold water over them to cool. Add the potatoes to the bowl with the other vegetables, add the Chipotle Mayonnaise, and toss well. Add salt to taste. Serve at room temperature or chilled.

serving & menu ideas

Garnish with cherry tomatoes, cilantro, or Spanish olives. Serve with Corn on the Cob and Broccoli Slaw in summer. In winter, good with Tomato Tortilla Soup.

carrot salad with raspberry vinaigrette

We rely on this little carrot salad over and over to add color, sweetness, and crunch to many meals. It’s even prettier topped with fresh raspberries. (See photo)

SERVES 4

TIME: 10 MINUTES

1 to 2 tablespoons raspberry wine vinegar

2 teaspoons sugar

½ teaspoon salt

1 tablespoon vegetable oil

3 or 4 carrots

¼ cup chopped fresh parsley

In a bowl, whisk together the vinegar, sugar, salt, and oil. Peel and grate the carrots (to make about 2 cups). Add the carrots and the parsley to the bowl and mix well.

Serve at room temperature or chilled. The salad will keep for a day or two in the refrigerator, but use the smaller amount of vinegar if you plan to make it ahead because the vinegar flavor may become sharper as it sits. You can always add more vinegar right before serving.

serving & menu ideas

Try this salad next to Moroccan Spiced Fish, Spinach Cheese Burritos, Green & White Bean Gratin, one of the risottos, Seared Scallops, Pasta with Olives Piquant, Pasta with Greens & Ricotta, Red Lentil Soup with Greens … we could go on and on.

Caesar Salad with Tofu Croutons

caesar dressing

This is the classic dressing for romaine lettuce, but it is delicious on any tossed salad. Drizzle it on steamed vegetables for something special.

YIELDS ½ CUP

TIME: 5 MINUTES

2 tablespoons red wine vinegar or cider vinegar

2 tablespoons mayonnaise

½ teaspoon Dijon mustard

1 teaspoon soy sauce or Worcestershire sauce

¼ cup grated Parmesan or Pecorino Romano cheese

½ teaspoon salt

pinch of black pepper

½ cup olive oil

Whisk together all of the ingredients.

Store leftovers in the refrigerator for up to a week.

variation

To make vegan Caesar Dressing, use an eggless mayonnaise, sometimes called Nayonnaise. Nayonnaise and vegetarian Worcestershire sauce are available in natural foods stores and large supermarkets.

russian dressing

Homemade Russian Dressing can be made in minutes from stuff you probably have on hand, and its flavor is fresher and brighter than bottled.

YIELDS 1 SCANT CUP

TIME: 5 MINUTES

½ cup mayonnaise

¼ cup ketchup

2 teaspoons white or cider vinegar or 1 tablespoon lemon juice

pinch of black pepper

ADD ANY OR ALL:

• 1 tablespoon minced scallions or red onions

• 2 tablespoons minced tomatoes

• ½ teaspoon dried dill (1½ teaspoons fresh)

• 2 teaspoons prepared horseradish

• 1 tablespoon