Heirloom Tomato, Nectarine and Arugula Salad with Grapefruit Vinaigrette

by Judy Kim

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Heirloom Tomato, Nectarine and Arugula Salad with Grapefruit Vinaigrette

Yield: 4 servings

This is more of an assembly of ingredients than a recipe, which is exactly how I like to cook in the Summer. It's easy to pull together especially after a run to the Union Square Greenmarket, the largest farmers market in NYC. There's always so much to choose from, but I wanted to keep this salad simple. I like to marinate the tomatoes in the beginning to give them a garlicky touch. Letting them sit for 5 minutes or longer helps minimize the raw garlic flavor. Using a fine micro grater helps in that department too. (Grating is my favorite discovery, plus its faster than mincing!) Regardless the vinegar and nectarines will balance it out with just a touch of sweetness.  If you don't have a specialty vinegar use balsamic vinegar, it will still be delicious!

You could add some burrata to this to make this a light lunch with a crusty loaf of bread and salted butter.  A glass of rosé would be nice too.

INGREDIENTS

1 pound mix of heirloom and green tomatoes, in various shapes and sizes

1 garlic clove, grated on microplane

Flaky sea salt

5 ounces arugula

3 nectarines, pitted and sliced

1/4 cup diced red onion

Grapefruit balsamic vinegar such as The Filling Station vinegar

Extra-virgin olive oil

DIRECTIONS

1. Cut tomatoes in half or quarters. In a large bowl mix tomatoes with garlic and season with sea salt. Set aside for 5 minutes.

2. In a large platter arrange arugula greens, nectarines, red onion and tomatoes.

3. Drizzle with grapefruit vinegar and extra-virgin olive oil. Finish with sprinkle of flaky sea salt.

Roasted Brussel Sprouts and Quinoa with Red Onion Vinaigrette

by Judy Kim

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ROASTED BRUSSELS SPROUTS AND QUINOA WITH RED ONION VINAIGRETTE

Yield: 6 servings

Total time: 25 minutes | Prep time: 5 minutes

Spring has finally arrived. But there is still a chill in the air. This is a good seasonal transition side dish to late Winter and early Spring menus. There brightness from the red wine vinegar and the crisp red onions give a nice tanginess and fresh texture. This is an ideal dish accompany your Easter dinner. 

INGREDIENTS

1 pound shredded brussels sprouts

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 cup quinoa

2 tablespoons olive oil

1/2 cup red onion, diced

2 teaspoons minced garlic

2 teaspoons red wine vinegar

1/2 teaspoon dijon mustard

1/2 cup chopped parsley

DIRECTIONS

1. Preheat oven to 450°F. Line a half sheet pan with parchment paper. Spread the brussels sprouts over the pan, drizzle with olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Mix well and roast for 10 minutes.

2. Meanwhile, prepare quinoa according to package instructions. Drain any excess liquid. Add 2 tablespoons olive oil to quinoa and mix to coat evenly. In a large skillet over medium high heat, toast the quinoa until crispy. Use a wooden spoon to scrape the bottom of the pan if the quinoa begins to stick. Once the quinoa crisps, use the spoon to release the quinoa. Transfer to a large bowl.

3. Return skillet to medium heat and add 2 tablespoons olive oil, red onion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sauté for 3 to 4 minutes. Whisk in vinegar and mustard. Keep warm until you are ready to serve.

4. Add the parsley, brussels sprouts and vinaigrette to the bowl of quinoa. Mix well and serve.

Adapted recipe from "Insanely Easy Weeknight Dinners" on Delish.com.