WRITTEN BY Tamberlyn Dobrowski
PHOTOGRAPHY BY Christina Hussey
Summer is coming to a close and as much as I hate to see it go, I love when menus start to change with the fall foliage. Fall also means busier schedules, and it is difficult to find time to cook a full meal. When time is short, I often turn to a hefty entrée salad for a quick meal. My favorites are substantial and can easily substitute for a full meal.
When preparing salads, making homemade dressing is number one on my list. Not only can I control the ingredients but they are, by far, much better than store-bought. I make enough to last for the week and keep it in the fridge.
Potato and vegetable hash topped with a poached or fried egg is a tried-and-true weekend staple and one that evolves with the season. The possibilities are endless—kale and carrots, fava beans and beets—but in the fall, creamy caramelized pumpkin. Feel free to swap in sweet potatoes or butternut squash. Either way, do take the extra time to pull apart the sprout leaves before roasting them; you end up with a crackling texture that's well worth the trouble. If you're planning to serve this dish for company, you can poach the eggs in advance. Store them in cool water (to stop the cooking) until ready to use, and then warm them in hot water before serving. Preheat the oven to 425 degrees. Spread the pumpkin and potatoes on a baking sheet. Drizzle them with oil, and season with salt and pepper. Roast for 15 minutes. Peel the outer leaves of the sprouts until you get to the small, white inner leaves, trimming each sprout’s bottom to help release more leaves. Place the leaves on a baking sheet, reserving the centers of the sprouts for another use. Toss the leaves with olive oil and season with salt and pepper. Remove the pumpkin and potatoes from the oven. Toss and return them to the oven along with the sprout leaves. Roast until the vegetables are golden and tender and the leaves are crisp, 6 to 8 minutes. While the vegetables are finishing in the oven, prepare the eggs. To serve: Toss the roasted vegetables together with the habanero, if using. Divide them between two plates and top each with a fried or poached egg. Sprinkle with the lemon zest, parsley, and flaky sea salt. Recipe from Cook Beautiful by Athena Calderone POACHED EGGS Fill a medium saucepan halfway with water. Add 1 tablespoon distilled white vinegar and bring it to a gentle simmer. You should see small bubbles around the bottom and edges of the pan, but do not let the water boil. Crack an egg into a ramekin. Using a spoon, stir the water in circles to make a gentle whirlpool. Gently pour the egg into the water. Simmer for 2 minutes, undisturbed, then remove it with a slotted spoon to a paper towel-lined plate. Repeat with the remaining egg. Roasted Pumpkin and Brussels Sprouts with Poached Eggs
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Shredded kale, baby arugula, sweet sun-dried tomatoes, carrots, and plenty of fresh herbs. All tossed together with a simple lemon vinaigrette, crispy chickpeas, toasted pine nuts, feta cheese, and avocado for a salad that's plentiful, healthy, and filling. Add salmon or chicken for an even heartier salad. For the lemon vinaigrette: Heat a large skillet over medium heat. Add the pine nuts and cook, stirring often, until the nuts are lightly golden and toasted, 2 to 3 minutes. Slide the nuts onto a plate. In the same skillet, add the butter, chickpeas, oregano, and a pinch each of salt and pepper. Cook, stirring occasionally until the chickpeas are crisped all over, about 5 minutes. Remove from the heat and set aside. Meanwhile, in a large salad bowl, combine the kale, arugula, carrots, sun-dried tomatoes, dill, basil, and chives. To prepare the vinaigrette: Whisk together the reserved sun-dried tomato oil (or 1⁄3 cup extra virgin olive oil), lemon juice, vinegar, and honey. Season with salt, pepper, and crushed red pepper flakes. To serve, pour the vinaigrette over the salad, tossing to combine. Top with crispy chickpeas, feta, and avocado. Recipe from Half Baked Harvest Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas
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Chicken Shawarma is a simple Middle Eastern dish that can be made using poultry, beef or lamb, and is typically served wrapped in a pita. While this version is served flat on naan bread, you can wrap it up for dinner on-the-go. For the chicken shawarma: For the salad: In a large gallon-sized zip-top bag, combine the ingredients for the chicken and toss to combine. Seal and chill at least 1 hour, or up to 12 hours. Preheat the oven to 425 degrees. Place the sweet potatoes on a large baking sheet and drizzle with olive oil, salt, and pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15 to 20 minutes, then flip and bake for 15 to 20 minutes more. (You want the sweet potatoes to be tender, but crisp.) Set your grill, grill pan or skillet to medium-high heat. Thread chicken pieces on skewers. Discard marinade. Grill chicken until lightly charred and cooked through, turning skewers occasionally throughout cooking, about 10 to 12 minutes total. Transfer skewers to plate. To assemble: Spread each piece of naan with hummus. Top with lettuce, tomatoes, cucumbers, sliced avocado, feta cheese, and chicken skewers. Garnish with parsley, mint, and a drizzle of the spicy tahini. Recipe from Half Baked Harvest SPICY TAHINI Combine all the ingredients in a bowl and whisk to combine. Add water to thin if needed. Season with salt. Chicken Shawarma Naan Salad
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