We are still a few months away from our annual excursion to visit my in-laws in Greece.  But, the excessive Chicago heat already has me in the mood.  Once I start dreaming of souvlaki, Greek salad, pasticcio, bougatsa and feta, it is impossible to push myself out of the taste bud trance.  Last week, I took an unplanned, quick turn into a local, ethnic grocer (Harvest Time) on the way back from the gym. Ten minutes later, I found myself walking out with a block of authentic Greek feta the size of my head.

Once you get started using feta, it is easy to see how Greek’s go through such enormous quantities of it.  It is a key ingredient in salads, phyllo pies and is almost always on the edge of the table for eating plain alongside any meal.  My favorite preparation is oven baked or grilled with a dousing of olive oil, a sprinkling of oregano and some diced tomatoes.

To grill feta, just drizzle some high quality olive oil over a 1-inch slice of feta cheese and sprinkle liberally with Greek oregano and a few fresh, diced tomatoes.  Fold the sides of the foil in and roll them down to create a closed packet.  Carefully place the packet on the corner of the grill for 15 minutes or until all contents are warm and cheese is soft.  I like to serve the cheese alongside grilled bread.  Brush olive oil on both sides on sliced bread and grill on each side until crunchy.  Spread heaping spoonfuls of the cheese mixture onto the grilled bread.  This is delicious alongside kabobs, grilled pork or chicken.

I have long been intrigued by the intense feelings people have about cilantro.  You rarely find a palate that is indifferent to the herb.  As I’ve mentioned before, I am so drawn to it, I have been known to pluck a leaf off in the grocery store and sneak it into my mouth while I shop.  Yes, kind of gross since it is likely quite a dirty leaf that has traveled through the produce distribution underworld.

If you are one of the 7,100 members of the I Hate Cilantro Facebook group or if you cringe just reading the word, you are not alone.  It turns out that according to this article in the New York Times that the great divide in cilantro preference is representative of the “primal importance of smell and taste to survival, and the brain’s constant updating of its database of experiences.”  And here I thought people were just being picky.

If you read the article further, you learn that some brains pick up on the “soapy” aroma in the herb telling the brain it is not a safe food.  So, when people take the time to write an entire blog about hating cilantro, it turns out that they are just nurturing a primal survival instinct in the form of modern social media.

I don’t mean to ruffle any feathers BUT since it is a brain mechanism telling cilantro haters that cilantro is unsafe to eat and yet we know it IS safe to eat, does that mean cilantro lovers are just a touch more evolved?  Now that I think about it, when I had my wisdom teeth removed, they were surprised to find I  had only three wisdom teeth instead of the usual four. So, maybe my cilantro addiction is one more shred of evidence that I am lucky enough to be on the upside of evolution?

For those out there in my camp, you’ll love this refreshing cilantro lime vinaigrette on a summer salad.  It is wonderful with greens and avocado, drizzled on fresh corn or mixed into a can of black beans.  I found the recipe at the blog For the Love of Cooking and I look forward to trying the dressing on the Southwestern salad she recommends.

Cilantro Lime Vinaigrette

1/2 cup of chopped cilantro
1/4 cup canola oil
1-2 tbsp fresh lime juice
1 tbsp apple cider vinegar OR red wine vinegar
Salt and pepper to taste
1 clove garlic, minced
1/2 tsp oregano

Use am immersion blender or a regular blender to blend the dressing. Let the flavors mingle for at least 30 minutes before using.

Coleslaw can mean so many things:  A big, gloppy mess overflowing from a small plastic cup next to your fried fish, a surprising red cabbage and apple concoction that turns up alongside your pork sandwich at a fine restaurant, an expected side dish at a BBQ. The common denominator is cabbage.  My preference guides me toward the less goupy, more crisp and refreshing versions.

The heat of summer is upon us and I find myself on the same mission as past years: fill the fridge with large batches of cold salads that will facilitate easy meals that don’t require any heating equipment.  Last week, I made these Vietnamese Spring Rolls and concocted this slaw to go alongside.

A little tip for those who haven’t used jars to mix dressings:  I have found the easiest and best way to mix up dressings for salads and slaws is to measure ingredients straight into a jar, put the lid on and shake it until well combined.  You will also have any leftover dressing in an easy-to-store container for your refrigerator.  Don’t hesitate to shake your hips a little while shaking your jar.  Mini Whipped has enjoyed many crazy dance shows from me during dinner preparation. It is one of those things that she loves now at age two, but I can already hear her embarrassed, brooding pre-teen voice as boogie our dressing to emulsification, “Moooooommm… puleeeease!”

Napa Cabbage Slaw

1 small head of napa cabbage shredded or chopped
2 large carrots shredded
4 green onions, chopped
1/2 cup fresh cilantro chopped
1/2 cup rice vinegar
2 Tablespoons sugar
1 Tablespoon sesame oil
1 Tablespoon soy sauce

Toss cabbage, carrots, onions and cilantro in a bowl. Put remaining ingredients in a jar and shake well until incorporated. Toss with cabbage mixture. Refrigerate 30 minutes before serving if you have time so flavors incorporate.

* I didn’t have any but toasted sesame seeds would be a nice addition.  And, if you like it spicy, add a little Thai Chili Sauce with Garlic to the dressing.

I have had bits of success with potted edibles in the past. Mostly, I have enjoyed a variety of herbs and one year even grew cucumbers on a small porch off my first Chicago apartment.  As a child, I remember urges to grow vegetables and things of my choosing but our large yard was planned and manicured for the frequent entertaining that was an important part of my father’s job.

The summer after tenth grade,  I did have a unique experience growing tomatoes in pots near our porch.  Our biology class followed some sort of NASA experiment involving “space tomatoes.”  The details are hazy but I remember that certain tomato seeds had been sent into space for awhile.  We grew the control seeds alongside the space tomatoes and tracked data about their progress.  When school ended, we were permitted to take as many of our seedlings home as we wanted.  Excited to fulfill my urge to farm, I carted home a tray of the space tomatoes.

My mom indulged me with a few large pots so that we could scoot my experiment off the side of the garden.  A family friend showed me how to pinch the side shoots off so the plants would grow taller.  Though it may have been the perfectly sunny spot we chose and my daily care (obsession), I like to believe it was the time spent on a satellite in space that helped those tomato plants grow over 6 feet tall!

The harvest was plentiful and the tomatoes beautiful.  The only problem… raw tomatoes are the one food that I really have never and will never learn to like.  I wasn’t much of a chef at age 16 so I didn’t know enough to roast them with garlic or use them in panini.  I loved those space tomatoes, I just didn’t eat them.

Nearly 20 years later, I have my own backyard and I am an urban farmer once again!  The learning curve about our climate, seasons and soil has been steep but so far, so good.  My little veggie plot is currently filled with arugula, spinach and mixed greens.  Mini Whipped helps me take good care of our beet, pepper and basil seedlings.  I’m also hoping for cucumbers, pole beans and my usual grouping of herbs.

Since I plan to enjoy a regular “house salad” I have decided to develop a house dressing:)  Inspired by my talented friend Katrina, who introduced me to this combination, I have been enjoying a nutty walnut oil/olive oil mixture with apple cider vinegar.  It is a perfect compliment to the leaves of arugula mixed in with my other greens.  I bet it would also taste amazing drizzled over a few space tomatoes.

Walnut Vinaigrette Dressing
Makes enough dressing for 4 side salads.

1 Tablespoon walnut oil
1 Tablespoon olive oil
3 teaspoons apple cider vinaigrette
1/8 teaspoon salt
1/4 teaspoon sugar

Put all ingredients together in a jar and shake until well combined. Or, whisk in a bowl until well combined. Toss with mixed green and other salad fixings of your choosing.

My poor, lonely sage plant has been out in our backyard enduring the bitter cold and barely surviving. With the frost on its way, I knew his days were numbered (at least for this season, I think it is a perennial) so I plucked the last of the leaves.

I have always liked sage with sweet potatoes and I am still on a roasted vegetable soup kick so I turned to Google to see what I could turn up. Immediately, I came upon a food blog I had not yet discovered, Local Lemons. A quick scan of her roasted sweet potato soup and I knew my search had ended. A can of coconut milk from the back of my pantry that seemed as lonely as the sage plant was overjoyed to enter the mix.

Perhaps I am a little crazy but I have a unique habit of applying human emotion to food. Whether right or wrong, food conjures in me such emotion, maybe I have just opened the exchange sending emotion right back at my inanimate ingredients. Whatever the case may be, I am quite sure I enjoyed the soup even more because I was so sure that the last cold, feeble sage leaves were as happy to be in my soup as that old, dusty can of coconut milk. They both enjoyed a little time in the spotlight before finding their final resting place, down the hatch.

I didn’t take the time to fry the sage leaves but I suggest you do! Not only will it make your kitchen smell delicious, the texture and flavor will provide a perfect charm for the top of the soup.

Roasted Sweet Potato Soup with Coconut Milk and Fried Sage
Serves 5 Cook time: About 1 hour

3 ½ pounds organic sweet potatoes, peeled and quartered
1 can coconut milk
3-4 cups homemade or high-quality chicken stock
1 bunch organic fresh sage
4 garlic cloves, peeled and minced
3 large shallots, peeled and chopped
Extra Virgin Olive Oil
Sea Salt
Cayenne pepper
Freshly ground black pepper

First, I would like to thank all of you for the support and votes for the Bon Appetit contest. I will keep you posted should I make the cut. And, if I do… I will be baking dozens of cookies to treat all of you who took the time to sign in and make it happen.

How is everyone feeling? A little gluttonous? A bit stuffed with stuffing still? This time of year reminds me of my competitive swimming days. We trained all season for the big conference swimming meet. Right before it we rested, ate a big pasta dinner and gave it our all in the hopes of qualifying for the state meet. If you made it through to the state meet, there was a regroup, some rest and a heightened sense of excitement leading up to the big day when you again dove into the pool and gave it all you had.

At Thanksgiving I did not hold back. I ate, drank and enjoyed every bite until I was almost tired of eating. The weeks between Thanksgiving and Christmas is that time to regroup, rest and get excited for another big weekend of feasting. My recipe for training… lots of healthy greens, lean proteins and some warm, clean soups. This Carrot Ginger soup fits the bill.

Due to my love of ginger, I am a bit heavy-handed with it when making this soup. Feel free to cut back or even cut the amount in half if you want less intensity. I find the bite of the pungent root almost medicinal, in a good way. And, don’t skimp on good carrots. Fresh and organic if possible will bring the best flavor. Relax that tummy and treat it right for a few weeks.

Simple Carrot Ginger Soup
3 Tablespoons olive oil
1 yellow onion, chopped
1/3 cup peeled and finely chopped ginger root
3 cloves garlic, minced
6 cups vegetable or chicken stock
1 1/2 pounds carrots, peeled and cut into 1/2 inch chunks
Pinch curry powder (optional)
Salt & ground pepper
Optional Garnishes: plain yogurt or sour cream, chives or parsley

Heat olive oil in a large stock pot over medium heat. Add onion, ginger and garlic; saute for 5-10 minutes. Add the stock and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 30 minutes. Puree the soup with an immersion blender or in batches in a blender or food processor. Season with curry powder, salt and pepper to taste. This soup may be served immediately, keeps in the refrigerator for at least 3 days and freezes well.

Here in Corfu, the fresh figs are falling from the trees. In an effort to find a delicious use for them, I came across this recipe that Jamie Oliver called, “The Easiest, Sexiest Salad in the World.” Well, I like easy and I like sexy…so it was hard to resist.

I used an olive oil that had a pretty strong flavor and the instead of the lemon, I might try an aged balsamic next time. Or, perhaps even better yet, just a drizzle of balsamic reduction over the top instead of the suggested dressing. The basil we have here has tiny little leaves as you see in the photo but chopped fresh basil of any kind will do.

[Side Note: Today I accomplished something I have wished to do for 3 years. I took a video of a woman making fresh cheese and custard phyllo pies. It is awesome to watch how she swings the phyllo in the air. Like the excitement of homemade pizza times 100. I will work to figure out how to post videos... stay tuned!]

Fig Salad with Prosciutto, Fresh Mozzarella and Basil
from Jamie Oliver… in his words

One thing I do is to criss-cross the figs but not quite to the bottom – 1 fig per person is always a good start. Then, using your thumbs and forefingers, squeeze the base of the fig to expose the inside. At this point you’ll think, ‘Oooh, that looks nice, I think I’m quite clever …’ or at least I do. More importantly, it allows your dressing to get right into the middle of the fig. All these little things really help to make a salad special. Simply place the figs in a dish, weave around 1 slice of Parma ham or prosciutto per fig, throw in some slices of buffalo mozzarella and rip over some green or purple basil. Mix 6 tablespoons of extra virgin olive oil, 3 tablespoons of lemon juice, a tablespoon of good honey and some sea salt and freshly ground black pepper together in a bowl and drizzle everything with this dressing. As far as salads go, it’s pretty damn sexy.

PS It’s a good idea to have some spare bread on the table to mop up the juices – always a treat.

I have been upping the ante on my work lunches lately. It takes a little extra time in the evenings but the next day, with a little hunger rumbling in my belly, I look glance to the upper right corner of my screen checking them time and ponder, “Hmm, what should I have for lunch today?” only to remember “Whoppeee… I packed a healthy, tasty lunch.” Don’t get me wrong, the excitement doesn’t compare to that of a surprise hot dog lunch delivery. But, a colorful, flavorful dish makes eating healthy during the work day MUCH easier. These sweet potatoes tasted BETTER the next day and I actually preferred it cold like a potato salad.

It is that time of year again where I am inventing new ways to use my fresh herbs from the back porch. Sage usually eludes me a bit as it is stuck in my mind as the primary suspect in Thanksgiving stuffing. Sauteed in a little butter and tossed with these bright sweet potatoes, it broke into my summer repertoire with ease. Unfortunately, I got distracted and cooked these sweet potatoes longer than I had planned so you can see they got a bit soft and “gummy.” Keep them a touch firm for nicer tossing with the cheese and sage butter.

Sweet Potatoes with Goat Cheese & Sage
Serves 2-3

2 large sweet potatoes, peeled and cut in 1 inch cubes
2 Tablespoons butter
2 Tablespoons finely chopped fresh sage
1/3 cup crumbled goat cheese
coarse salt

Put sweet potatoes in a pot and cover with water. Bring water to a boil and cook potatoes until firm but can be pierced with a fork. Drain the potatoes and rinse with cold water. OR, roast the sweet potatoes on a parchment paper lined baking sheet in a 400 degree oven. Put the cooked potatoes in a bowl and let them cool. Heat the butter in a small pan. Add the sage and stir a minute or two until fragrant, being careful to not burn the butter. Drizzle the sage butter over the potatoes and gently toss to coat. Toss with the crumbled goat cheese and sprinkle with some coarse salt. Serve room temperature or cold. Great as a picnic side.

It has been awhile since I posted a recipe on Whipped. It isn’t that I haven’t cooked a number of things. It has just been a series of either bad recipes, bad photos or no time to take a photo. This Bacon Potato Salad may be the best potato salad I have ever made, however, it may not look mouthwatering as it is not easy to take a sleek photograph of potato salad. The sloppy nature of this mayo/mustard, bacon-y goodness is the reason it tasted so good!

A month ago, I received a copy of the new Emeril cookbook: Emeril at the Grill. I don’t watch much TV so I have never followed Emeril nor been a particular fan. So, I was interested to dive into this book and discover what type of recipes he has to offer. Oddly enough, I am currently without a grill so I started by working my way through the drinks and non-grilled sides.

Since I am caught up in the new bacon/pork craze that seems to be present in all channels of the food world, I decided to start off with the Bacon Potato Salad. The true secret to this recipe is not just the delicious bacon addition but the seasoning of salt, pepper and cayenne on the hot, drained potatoes. It must have seeped into those red-skinned chunks because it gave it a nice kick and better depth of flavor that I haven’t noticed in other potato salad recipes.

This tasted WAY better the next day when the smokey bacon flavor seeped into everything. Looking forward to going home this evening and eating it for a 3rd day in a row.

Bacon Potato Salad
From Emeril at the Grill

2 pounds small red potatoes, quartered
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1/3 cup finely chopped celery
2 tablespoons finely chopped green onions
1 tablespoon chopped parsley leaves
4 hard-boiled eggs, coarsely chopped
3/4 cup mayonnaise
1 1/2 tablespoons Creole or whole-grain mustard
4 strips crisp-cooked bacon, crumbled

Serve immediately or refrigerate and serve slightly chilled.

I am in purge mode:  getting rid of old things, de-cluttering and simplifying.  Having space between the hangers in your closet feels like a breath of fresh air.  In the kitchen, purge mode means digging to the back of your cupboards and using up the things that are gathering dust.  In my pantry, one of those things was a can of hearts of palm

Just my luck… Fine Cooking magazine had an entire spread about hearts of palm in their May issue.  What are hearts of palm, you ask? A quick trip to Wikipedia taught me that heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees.  Heart of palm is also called palm heart, palmito, chonta, burglar’s thigh or swamp cabbage.  Hmmm… is it just me or does that list take a very odd turn near the end?  Heart of palm = swamp cabbage?!   Seems more likely an antithesis.

Whatever you call it, the ol’ burglar’s thigh tastes a bit like artichoke and was delicious in this salad alongside the citrus and oil-cured olives.

Arugula with Hearts of Palm, Grapefruit and Oil-cured Olives
Serves 4

1 large Ruby Red grapefruit
1/4 cup extra-virgin olive oil
1-1/2 Tbs. Champagne vinegar
1 tsp. finely chopped fresh rosemary
1/4 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 hearts of palm, rinsed, halved lengthwise, and cut on a diagonal into 3/4-inch pieces (about 3/4 cup)
1/4 cup pitted black oil-cured olives, halved lengthwise
7 oz. arugula (preferably bunched), trimmed (about 5 loosely packed cups)
1/4 cup loosely packed fresh flat-leaf parsley leaves

Finely grate 1/2 tsp. zest from the grapefruit; set aside. Slice just enough off the top and bottom of the grapefruit to expose the fruit. Stand the grapefruit on one cut end and slice away all of the peel and white pith. Working over a bowl, cut the segments away from the membranes, letting them fall into the bowl. Then, over another bowl, squeeze the membranes to get any remaining juice. Cut each segment into thirds.

In a small bowl, whisk 2 Tbs. of the reserved grapefruit juice and the zest with the oil, vinegar, rosemary, red pepper flakes, 1/4 tsp. salt, and a pinch of pepper.In a small bowl, mix the grapefruit segments, hearts of palm, and olives with 2 Tbs. of the dressing.

Toss the arugula and parsley in a large bowl with a generous pinch of salt and 3 Tbs. of the dressing. Divide the arugula among 4 plates, top with the hearts of palm mixture, and drizzle with the remaining dressing, if desired.