Indian Summer

It's November and, just as predicted, the current temperature is 80 degrees. It's predicted to be in the lower 80's through Thursday. I guess we weren't ready, and by "we" I mean the South, not me. I'm so ready, at least in theory. Truth be told, I haven't yet equipped myself with Fall attire, and don't see that project coming to a close in the foreseeable future. I am still searching for the perfect winter coat sans wool. I still have my summer clothes hanging in the closet. Hell, yesterday I wore shorts and sandals. I am in no way, shape, form or fashion prepared for the new weather. You'd think with as much as I have been complaining about the heat and wishing for Fall to arrive, I'd have all my ducks in a row. My ducks are still swimming in the pool, drinking lemonade, making one final attempt at a tan. And so it is with that I will leave you with this: my recipe for a Fiesta Bean Salad. It's a combination of hearty beans, sweet corn kernels, crispy bell peppers and onions tossed in a zesty dressing. You can eat it cold, as I have--right out of the bowl, standing in front of the refrigerator, at room temperature--perfect for a picnic, or rather still with tortilla chips as a bean salsa of sorts. It's versatile, filling, and requires no cooking--perfect for those days in November when you are too discouraged to cook and are completely certain the rest of the country is experiencing genuine Autumn weather, dressing in scarves and sweaters, watching leaves change color, and eating hearty, homey soups.

Fiesta Bean Salad:

1 can black beans, rinsed and drained well
1 can black eye peas, rinsed and drained well
1 cup frozen corn, thawed
1/2 red onion, finely diced
1/2 green bell pepper, seeded and finely diced
1/2 yellow bell pepper, seeded and finely diced
1/2 red bell pepper, seeded and finely diced
1/2 orange bell pepper, seeded and finely diced
1 small jalepeno pper, seeded and minced
1 small bottle prepared Italian salad dressing
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
2 green onions, sliced thin, green part only

Combine all ingredients except green onions together in a large bowl and mix well. Cover and refrigerate for at least 2 hours to blend flavors. Transfer to a serving bowl and garnish with green onion.

This can be used for a stand-alone bean salad, part of a composed tex-mex chef or cobb salad, as a sandwich filling, as an appetizer served with tortilla chips. You could also toss it with some cooked rice, a little shredded cheese and heat it up for an instant meal. Use it stuff burritos, tacos, or tamales. Add it to your scrambled eggs or tofu in the morning Add some tomato jucie or vegetable stock and turn it into a soup, topped with a little avocado and sour cream. The possibilities are practically endless, which is good because this makes alot. ALOT.

Enjoy
~c

Satsuma, Radish and Cress Salad with Dijon Vinaigrette

2 bunches watercress, thick ends removed
1 large satsuma, peeled and supremed
2 or 3radishes (depending on size), scrubbed and sliced paper thin
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
sea salt and fresh cracked black pepper to taste

In a large bowl, whisk together vinegar, olive oil, mustard, salt and pepper. Add watercress and toss to coat evenly. Divide dressed greens among 4 salad plates and arrange satsuma supremes and radish discs on top. Serve chilled.

Serves 4.

Greek Pita Pizzas w/ Tahini Sauce

I was looking for a new way to eat salad on top of pizza, which is my new method of attack. This version is dairy-free and doesn't have the usual suspect toppings.

Ingredients:

4 whole wheat pitas
1 cup hummus
1/2 red onion, thinly sliced
1/4 cup kalamata olives, pitted and roughly chopped
1 cup salad greens
1/2 cucumber, peeled and thinly sliced
1/4 cup cherry or grape tomatoes, roughly chopped
1/2 cup tahini sauce (recipe follows)
3 tbsp. red wine vinegar
5 tbsp. extra virgin olive oil
1 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste

faux feta (optional)

Directions:

Preheat oven to 400*F. Brush pitas with 1 tablespoon olive oil. Arrange pitas on two baking sheets in a single layer and bake for 6-8 minutes, or until golden brown and crisp. Meanwhile, combine red wine vinegar , olive oil, garlic powder, and onion powder in a small bowl. Season vinaigrette to taste with salt and pepper. Toss red onion lightly in vinaigrette and saute over medium heat until slightly caramelized; remove from heat and set aside. Toss salad greens in remaining vinaigrette until well coated. When pitas are done, spread about 1/4 cup hummus over each. Top with onions and return pitas to the oven for 5 minutes. Allow pitas to cool for 7 minutes, then top with dressed greens, cucumber slices, chopped tomatoes, olives and faux feta (if using). Drizzle with Tahini Sauce and serve immediately.

Makes 4.

Tahini Sauce:

Ingredients:

1/2 cup tahini
3 cloves garlic, peeled and grated
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons fresh parsley, minced
1/2 cup water

Directions:

Combine tahini, garlic and salt in a food processor. Transfer mixture to a small bowl. Whisk in olive oil, lemon juice and water, blending to incorporate each completely. Add parsley, and stir to combine. Serve immediately or refrigerate until ready to use.

Makes about a cup.