Moosewood Restaurant Simple Suppers

by Moosewood Collective

2 firm but ripe pears

  Toasted Pecan Vinaigrette or Versatile Vinaigrette

  ½ cup shredded Parmesan cheese

  ½ cup toasted pecans

  Rinse and dry the salad greens. Cut the pears in half, core them, and cut into matchsticks or thin slices. Lightly coat the pears with a little dressing to prevent discoloration.

  In a large salad bowl, toss together the greens and pears. Sprinkle the top with cheese and pecans. Pass the vinaigrette at the table.

  INGREDIENT NOTES You can purchase grated cheese, but Parmesan looks and tastes even better if you buy it in a chunk and use a coarse grater to shred it or a sharp vegetable peeler to make curls.

  This salad is also good with blue cheese or chèvre.

  serving & menu ideas

  Perfect with Creamy Lemon Pasta or Baked Stuffed Tomatoes.

  corn & pepper salad

  SERVES 6

  TIME: 25 MINUTES

  DRESSING

  ¼ cup lime juice

  3 tablespoons olive oil

  2 tablespoons minced fresh cilantro

  2 garlic cloves, minced or pressed

  dash of Tabasco or other hot pepper sauce

  ¼ teaspoon salt

  1 15-ounce can of corn kernels, drained

  1 cup sliced red radishes

  1 red bell pepper, diced

  1 cup thinly sliced celery

  In a serving bowl, whisk together all of the dressing ingredients. Add the corn, radishes, bell peppers, and celery to the bowl. Toss well. Serve at room temperature or chilled.

  serving & menu ideas

  Prepare this festive salad with Nachos Grandes or Bean & Cheese Quesadillas. Serve it with bread and cheese or hard-boiled eggs, and you have a light meal.

  broccoli slaw

  What an effortless way to add a nutritious side dish to almost any supper. Make up the whole package of slaw mix and snack on the leftovers—the slaw improves with time.

  SERVES 4 TO 6

  TIME: 10 MINUTES

  3 cups packaged broccoli slaw mix (6 ounces)

  1 tablespoon olive oil

  1 tablespoon lemon juice, lime juice, or vinegar

  salt and pepper

  Toss together the broccoli slaw, olive oil, and lemon juice. Add salt and pepper to taste. Serve right away, or to allow the flavors to deepen, let sit at room temperature for 20 minutes or more.

  INGREDIENT NOTE Broccoli slaw mixes can be found in the produce section of large supermarkets. We like Mann’s brand, which includes broccoli, red cabbage, and carrots.

  variations

  Add chopped raisins, thinly sliced red onions or scallions, chopped cilantro, sliced or chopped celery, grated carrots, and/or sliced or minced red bell peppers.

  For creaminess, add a tablespoon of mayonnaise.

  serving & menu ideas

  This is a nicely textured salad to serve with Bean & Cheese Quesadillas, Tortilla Melt, or Savory Bread & Cheese Bake.

  beet salad

  Raw beets give this salad a definite earthiness. For a mellower flavor, use cooked beets. Either way, it’s a beautiful salad that adds color to your supper.

  SERVES 4 TO 6

  TIME: 10 TO 15 MINUTES

  3 or 4 raw beets

  2 tablespoons vinegar

  1 tablespoon olive oil

  2 teaspoons Dijon mustard

  ¼ teaspoon salt

  2 scallions, minced

  2 tablespoons minced fresh parsley

  1 teaspoon sugar (optional)

  Peel the beets and cut them in half. Place the beets in the bowl of a food processor and pulse a few times until they are reduced to little chunks, or shred the beets with a food processor or by hand using the largest holes of a grater. (You’ll need 2½ to 3 cups.)

  In a serving bowl, whisk together the vinegar, oil, mustard, and salt. Add the beets, scallions, and parsley and toss well. Add sugar to taste. Serve at room temperature or chilled.

  INGREDIENT NOTE To make this salad with cooked beets, use two 15-ounce cans of whole beets, or enough to make about 2 cups shredded.

  serving & menu ideas

  A quick and easy side dish for pastas, sandwiches, or fish. We especially like it with Green & White Bean Gratin and Kasha & Orzo with Portabellas. For a great combination that’s one of our favorite simple suppers, serve Beet Salad and Bean & Walnut Spread with rye bread or crackers and a mild cheese and/or hard-boiled eggs.

  greek salad

  This simple salad goes with many dishes. Or add some or all of the extras we suggest and make a meal of it.

  SERVES 2 TO 4

  TIME: 15 MINUTES

  4 cups sliced romaine lettuce

  1 cucumber, peeled and sliced

  2 tomatoes, cut into wedges

  ½ red or Vidalia onion, thinly sliced

  about 12 kalamata olives

  ½ cup crumbled feta cheese

  DRESSING

  ⅓ cup olive oil (extra-virgin is nice)

  3 tablespoons red wine vinegar

  ½ teaspoon salt

  ¼ teaspoon dried oregano

  pinch of black pepper

  Fill a serving bowl or platter with the romaine. Arrange the cucumbers, tomatoes, onion, olives, and feta on top. Whisk together the dressing ingredients and pour over the salad.

  serving & menu ideas

  Instead of making the dressing, just sprinkle the oregano directly on the salad and have cruets of olive oil and vinegar and salt-and-pepper shakers on the table. This is a great side salad for Greek Frittata, Seared Scallops, or Pine Nut–Crusted Fish. To transform it into a satisfying one-dish meal, add stuffed grape leaves, chickpeas or butter beans, and/or artichoke hearts. Or serve with Herbed Hummus and warm pita bread.

  pan-asian slaw

  We call this Pan-Asian Slaw because the hot oil technique is used all over Asia. The hot oil intensifies and yet mellows the flavor of the scallions.

  SERVES 4

  TIME: 10 MINUTES

  6 ounces Asian slaw mix (about 3 cups)

  ⅓ cup thinly sliced scallions

  1 tablespoon vegetable oil

  ¼ teaspoon salt

  1 teaspoon sugar

  1½ tablespoons rice vinegar or white vinegar

  Place the slaw in a serving bowl. Put the scallions on top, but do not stir.

  In a small microwave-safe 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 minced pickles or relish (sour, sweet, or dill)

  In a small bowl, combine all of the ingredients.

  Plain Russian Dressing will keep in the refrigerator for several weeks. If you add scallions, red onions, or fresh tomatoes, it will keep for 3 or 4 days.

  Baby Greens with Pecans & Pears

  versatile vinaigrette

  A basic vinaigrette can be quickly made with only a few key ingredients found in the pantry.

  YIELDS 1⅓ CUPS

  TIME: 5 TO 10 MINUTES

  ⅓ cup vinegar or lemon juice

  ½ teaspoon salt

  1 teaspoon Dijon mustard

  1 garlic clove, pressed

  ¼ teaspoon black pepper

  1 cup olive oil (extra-virgin is nice)

  Either whisk together all of the ingredients or whirl them in a blender for a few seconds.

  Vinaigrette will keep in the refrigerator for weeks. When cold, the oil tends to become milky-looking, partially solidified, so remove the dressing from the refrigerator and let it sit at room temperature for 15 to 20 minutes before serving.

  variations

  HERBED VINAIGRETTE

  Add fresh or dried herbs. Whisk in 1 to 2 tablespoons of minced fresh dill, chives, tarragon, thyme, basil, mint, or marjoram, or ½ to 1 teaspoon of dried. For the best flavor, allow dried herbs to steep in the vinaigrette for at least half an hour.

  TOASTED PECAN VINAIGRETTE

  Add 2 tablespoons of toasted pecans. Purée all of the ingredients in a blender for about 30 seconds, until smooth and thick. (In this vinaigrette, we especially like balsamic vinegar or red or white wine vinegar.)

  sour cream lemon dressing

  We hope you have a microplane grater, because the quality of the lemon zest makes a big difference.

  YIELDS ¾ CUP

  TIME: 10 MINUTES

  1 tablespoon grated lemon peel

  ¼ cup lemon juice

  ¼ cup olive oil

  ¼ cup sour cream

  ½ teaspoon salt

  In a small bowl, whisk the ingredients until smooth and creamy.

  Keeps in the refrigerator for a week or more.

  chipotle mayonnaise

  YIELDS 1 CUP

  TIME: 5 MINUTES

  ¾ cup mayonnaise

  2 tablespoons minced canned chipotles in adobo sauce

  2 tablespoons lime or lemon juice

  Whisk together the ingredients. Keeps in the refrigerator for at least 2 weeks.

  serving ideas

  Spread the mayonnaise on a baguette with roasted vegetables, baby greens, and sliced Cheddar. Put a dollop on poached fish or steamed vegetables. Serve as a dip for r
oasted potatoes. Or use as a dressing for pasta, vegetable, or potato salads.

  herbed aioli

  Take a few minutes to turn mayonnaise into something special. Aioli is a flavorful topping for steamed vegetables of all types, potatoes, hard-boiled eggs, fish, and shrimp, as well as a dressing for a simple salad, a dip for artichokes—even a sandwich spread.

  YIELDS ⅔ CUP

  TIME: 5 MINUTES

  ½ cup mayonnaise

  1 or 2 tablespoons olive oil (extra-virgin is nice)

  1 garlic clove, pressed

  1 tablespoon lemon juice

  1 tablespoon minced fresh dill or tarragon (1 teaspoon dried dill)

  1 tablespoon minced parsley and/or scallions (optional)

  dash of black pepper

  Whisk together the ingredients in a small bowl. Keep refrigerated.