Salad Days with the Meadballs

More than half of the Meadballs gathered this weekend in Erie for the annual Camp Cousins. My daughter was born during one of these gatherings 15 years ago.

But as the kids get older, their schedules become more complicated. The eldest is 18 and the youngest is 13. They live in New York, Virginia, and St. Louis, Mo. You can’t just haul them around wherever and whenever you want to go anymore.

I’m thankful for any opportunity to see the Meadballs, v2 (we are the originals) have a blast in Lake Erie and catch up. Although with SnapChat, etc., they stay in touch with one another pretty regularly.

As a result, I was also thankful for a slow start to Meadballs Meals. But now I’m ready to serve.

A couple of people have commented that this seems like work.

Indeed, it is work. But it is work I enjoy. It is work to go on vacation – you need to plan, pack, and do. Then you come home and pay the bills and do laundry. Doesn’t mean I don’t want to go on vacation. Sometimes doing what you love requires a little hard work.

Are there parts I do not like? You bet. I do not like the dishes. I do not like that I do not have a mechanical dishwasher. The dishwasher is me. Why? Because commercial dishwashers are expensive and complicated. And I am neither (some ex-boyfriends may disagree, but that’s another issue).

Are there parts I adore? Absolutely. I love the challenge of going to the farms and seeing what is seasonal – and then having to come up with a plan. This engages both the math side of my brain (portions, measurements, multiplying, etc) and the creative side (will it taste good, be pretty). And then there are the logistics. Some recipes I know from experience must be made and served immediately. There’s nothing like a poached egg served on a bed of roasted vegetables and topped with hot peppers and cheese – now that’s comfort food. But it won’t make it out of the kitchen, into the cooler, and to your doorstep.

That’s the experience I have from cooking for the past 45 years.

That’s a lot of cooking. But I”m always intrigued by new possibilities and combinations. Twenty years ago I never would have made an Asian chicken salad with tahini and toasted ramen. Yet that was on the menu last week. This week I will feature a flank steak with nectarines; and a flatbread with figs.

Some of these inspirations come from traveling to Italy, Greece, France, and Spain. Some are courtesy of the millions of experimental cooks sharing recipes on the Web.

The possibilities are endless. And that’s what I’m loving right now.

That – and all those little Meadballs growing up.

Didi and Pater surrounded by (clockwise from top) Jack Mead, William Hickey, Nicole Mead Oberle, Emily Mead, and David Mead. Missing are James Hickey, Michael Mead, and Alexandra Mead.

XOXOXO

Order soon!

Marnie

Marnie@Meadballs.com

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Thai Chicken Salad
The original recipe calls for almonds and peanut butter, but because of nut allergies in my family, I substituted toasted ramen noodles or sunflower seeds for the almond topping and tahini paste for the peanut butter.
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Add oil to a small skillet over medium heat. Add the broken up (really break these up) ramen noodles. Cook, stirring, until toasted. Remove from heat. If you are going to make this dish ahead, store cooked ramen in an airtight container, and add them just before serving.
  2. In a small bowl, combine lime juice, tahini, soy suace, honey, fish sauce or Braggs, rice vinegar, and chili garlic sauce. If you are just using hot sauce, I suggest you mince a clove or 2 of garlic and add that. Mix well. If it is too thick, add a little water. Taste and adjust seasonings (like more soy or lime).
  3. Toss chicken with about 1/3 of the dressing.
  4. In a large bowl, combine the cabbages, carrot, onion, and cilantro. Pour the remaining dressing over this and toss to combine. Serve on plates. Top with chicken, and then ramen noodles. If you have any leftover cilantro, use it to garnish.
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Scape Your Way to a Great Fourth

Garlic scapes were a mystery ingredient to me a couple of years ago when I first spotted them at a farmer’s market. Green, somewhat curled, they appeared to have a flower pod on the end.

It is a flower bud. Scapes are the green tops of garlic plants, which are removed in June to grow a more robust garlic plant. The flavor is milder than garlic, but you use a whole bunch so be careful.

Garlic scapes are the green curls in the center right of the photo.

There are quite a few ways to cook with garlic scapes. My personal favorite is to make a pesto  or chimichurri sauce with it.

For the pesto, I follow a traditional pesto recipe, substituting a bunch of scapes for the requested garlic. You will need to chop your scapes into about 1-inch or 2-inch pieces in order for the food processor to handle them. I haven’t tried mashing this with a traditional mortar and pestle, and don’t recommend it.

Some scapes are fairly soft throughout the cutting. Others get woody toward the end closest to where it was cut. Stop chopping and discard into the compost bin once you get to the tough part.

PESTO

My general recipe for pesto is:

4-6 cups of basil leaves, stems removed

1/4 cup parsley, stems removed

2-3 cloves of garlic, peeled

1/4 cup Parmesan cheese, cut into smaller pieces for the food processor

1/4 cup toasted pine nuts (although you can use sunflower seeds or toasted walnuts). I prefer the taste of pine nuts because that is what I was taught.

Generous pinch (or more) of kosher salt

1/2 cup extra-virgin olive oil (this is a raw sauce, so use the best EVOO you can get) – plus more for topping the sauce off

Combine basil, parsley, garlic, cheese, pine nuts, salt, and 1/4 cup of the olive oil in the food processor. Pulse until all are chopped. With the processor running, add remaining olive oil.

If you are not using immediately, scrape into a glass jar. Cover with olive oil (prevents the pesto from becoming black by sealing out the air). Cover with a lid and refrigerate.

For a variation on the pesto, try swapping out 1/2 or more of the basil with kale or arugula.

USES: Use it to top pasta, reserving about 1/2 cup of the cooking water to thin it out once it is on the pasta. Rub it all over and under the skin of a chicken and grill or roast the chicken. Add a couple of tablespoons it to cream cheese and use it as a filling for chicken breasts. Mix a couple of tablespoons with a stick of butter and spread on a cut loaf of bread make a divine garlic bread.

Pickle

You can also pickle scapes – although this is not something I have tried. You can check out Serious Eats for the recipe.

I haven’t tried it because I usually don’t have enough left to pickle.

Quiche

Use the scapes to make a quiche. This recipe includes ham, but you can omit it, substitute bacon. Or, for a purely veggie quiche, add some sautéed leeks and chard. This recipe is from The Artful Gardener. 

Pizza

Buy some pizza dough, if you aren’t into making your own, and try this combo of brie and scapes. 

Your own variations can include alfredo sauce, red peppers, feta cheese, and scapes. I’d throw in some hot pickled peppers, too.

Chimichurri sauce

Chimichurri sauce is traditionally served with grilled steaks. I like the zestful combo of the garlic scape, herbs, lemon juice, vinegar, and olive oil – and think you can serve it with chicken, a meaty piece of fish (think swordfish or halibut), or a mixed veggie grill that includes eggplant, Portobello mushrooms, and zucchini.

Chimichurri can be made a number of ways – such as with and without cilantro, or with and without red pepper flakes or jalapeno. The basic premise is parsley and other herbs, lemon, vinegar, garlic, and olive oil (plus salt and pepper).

Personally, I like the cilantro and jalapeno. If you don’t, then skip them.

The recipe follows.

Go Fourth and enjoy some garlic scapes!

Marnie

Marnie@meadballs.com

Print Recipe
Garlic Scape Chimichurri
Servings
cup, approx
Ingredients
Servings
cup, approx
Ingredients
Instructions
  1. Put all ingredients in a food processor and pulse until blended. You can check consistency. If you like it chunky, stop here. If you like a more finely chopped (more like a pesto), then continue pulsing until you get the right consistency.
  2. I like to let it rest for about 15 minutes, then taste and adjust seasonings.
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