Hearty Autumn Salads

Last week a powerful windstorm blew through the Midwest. Paul was in Italy.


And I was not. I was home writing a grant. Watching trees practice yoga and stretch into a horizontal position to avoid being uprooted. Waching leaves declare victory as they claimed the ground for Mother Nature. They were now rulers of grass and asphalt.

Paul was in Italy sampling cheeses and pastas. Drinking wine. Singing "O sole mio!" Oh! And working.

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And of course, I was not. I was home writing my role in helping "arts learners become participatory players in the environment of playwrighting where they could play, perform and respond." Or something like that. (Did you ever write a grant?)
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In a more earthly vein, I was also rescuing the last of the hydrangeas.

The first night the winds found their power at 60 mph, the kids were in evening labs. And I was out teaching. Soaring debris thudded people, cars and windows. Nobody was home to create the hot meal.

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But substantial salads had been arranged to carry everyone through the busy week. Grains, orzo and barley all greeted the family who had been blown hither and yon. We all returned home late under a watchful moon. Looking for land as a sailor might after weeks adrift at sea.
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All of these salads can be made ahead of time and are winning choices for lunch the following day.

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The salads were inspired and adapted from Jennifer Darling's Quick-Toss Salad Meals. I changed dressings, produce and amounts to suit what was in my pantry and you should do the same.

Roasted Broccoli and Brown Rice Salad - serves 6

This was a "meatloaf" salad minues the meat. Stick-to-your-ribs, roasted sweetness and nutty rice.

3 cups cooked brown rice

1 large broccoli head

1/2 jar sun-dried tomatoes packed in oil, cut into slivers

1/4 cup sliced almonds - toasted

4 tablespoons olive oil

1 tablespoon white wine vinegar

1 teaspoon prepared mustard
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Roast your broccoli for 15 minutes in a 350 degree F oven. You could toss with a wee bit of olive oil and salt and pepper or roast plain. In a small dry skillet, toast your almonds. Cook your rice and combine with broccoli, sun-dried tomatoes and almonds. Whisk oil, vinegar and mustard together (or simply use your favorite vinaigrette) and pour over all. Cover and store in fridge. Can be eaten at room temperature, warm or cold.

Toasted Barley Salad - serves 6

Barley in all its earthiness tossed with creamy yogurt for tang and cream.

2 cups quick-cooking barley

2 cups chicken broth

1 can cannellini beans or other white beans - preferably organic

1 small can of mandarin oranges - drained

4-6 scallions, chopped

1/2 cup plain yogurt

2 tablespoons lemon juice

1/4 teaspoon crushed red pepper
1/4 teaspoon dry mustard

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Toast barley in large, dry skillet till lightly browned - 3-5 minutes. Then cook barley in chicken broth according to package directions. Cool. Toss with beans, oranges and scallions. In a bowl whisk yogurt, lemon juice, crushed pepper and dry mustard. Toss with barley. Cover and refrigerate at least two hours. Best served chilled or at room temperature.

Curried Chicken Salad - serves 6

Chicken salad goes to the ball.

1 pound chicken breasts or tenders - cooked and shredded

1 small can mandarin oranges, drained or 1-1/2 cups fresh seedless oranges or tangerines

1 8 ounce can of sliced water chestnuts

1 cup celery - thinly sliced

1/2 cup plain yogurt

2 teaspoons soy sauce

1-2 teaspoons curry powder

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Combine chicken with oranges, celery and water chestnuts. Whisk yogurt, soy sauce and curry powder in small bowl. Pour over chicken salad mixture and combine well. Cover and chill for at least 2 hours.
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And an Italian recipe ... for poor me who was not in Italy but knows how to eat during a pity party:

Orzo with Three Cheeses and Two Tomatoes

1-1/2 cups orzo

1 cup cherry tomatoes, halved

1/2 jar sun-dried tomatoes, sliced (using the other half of the jar from the Broccoli Rice salad)

1 cup "pearl-sized" fresh mozzarella balls

1/2 cup sharp provolone - in small pieces

1/3 cup freshly-shredded Parmesan cheese

Favorite viniagrette (can use same as for Broccoli-Rice Salad) - 1/3-1/2 cup

*Optional: 1 tablespoon dried Italian herbs or fresh chopped Italian Parsley or basil or thyme. I always use alotmore than one tablespoon of any herb.

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Cook orzo according to package directions. Rinse with cold water. Toss with both tomatoes, mozzarella and provolone. Toss with vinaigrette. Scatter Parmesan and herbs. Toss again. Cover and chill for 1-24 hours.
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Paul phoned each afternoon describing his Italian meals. Yes, he was tired after travelling 24 hours straight - but he was in Italy. After listening to his description of fresh buffalo mozzarella, orzo, salads and wine...

I poured a glass of wine. Found a slice of salami, errant kalamata olives, leftover crumbled sharp Provolone and sat down and admired the hydrangeas. While noshing. My thoughts turned to the "adolescent arts learners who through participatory creation would have a life enriched by metaphor and simile...." and thought,"the grant could wait." As the winds blew my imagination to Italy.