Gluten Free, Mains, Meat, Quick, Salads, Vegetables, SummerPaul Shetler Fastcorn, blueberry, grapes, chicken, apple

Summer Chicken Waldorf Salad

Gluten Free, Mains, Meat, Quick, Salads, Vegetables, SummerPaul Shetler Fastcorn, blueberry, grapes, chicken, apple
Summer Chicken Waldorf Salad

Gideon just crested his second week of life, and we are happily adjusting to the logistical maneuverings of being a newly minted family of four. We have tried to eat most meals together as a family with Madeline, and now little Gideon has been joining us. As Madeline holds court from her highchair, swinging her legs and filling her cheeks to capacity, her little brother sleeps soundly in middle of the table. Recently, I have found myself craving sandwiches, and their one-handed portability is especially great for multi-tasking with small kids. This week, with my father-in-law's delicious barbecue chicken and some classic Waldorf ingredients in the fridge, I decided to make my own non-traditional version of a Summer Chicken Waldorf Salad. I started with a classic base: chicken, celery, grapes, and apples. Fresh produce from a nearby farmstand inspired some summery additions; a smattering of blueberries, fresh sweet corn on the cob, and parsley. I cut the thick mayonnaise base of a traditional Waldorf dressing with greek yogurt and seasoned the salad before pouring over the dressing with extra lemon for brightness.

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Yield: serves 6

Ingredients:

Salad:

  • 3 cups cooked chicken cut up into small pieces
  • 1 apple, cut into small cubes
  • 1 cup chopped celery, about 2 medium stalks
  • 1/4 cup pumpkin seeds
  • 1 cup blueberries 
  • 1 cup fresh corn
  • 1/2 cup green grapes, halved
  • juice of 1 lemon
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Dressing:

  • 1/4 cup mayonnaise  
  • 3/4 cup plain greek yogurt
  • zest of 1 lemon
  • 1 tablespoon honey
  • 3/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Steps:

  1. In a large bowl, mix together the salad ingredients (chicken, apple, celery, pumpkin seeds, blueberries, corn, and grapes). Pour over the lemon juice and salt and pepper and mix briefly to combine.
  2. In a small bowl, whisk together the dressing ingredients (mayonnaise, yogurt, lemon zest, honey, salt, pepper, and parsley).
  3. Toss the salad and dressing together.

Appetizers, Favorites, Gluten Free, Mains, Salads, Quick, Sides, Vegetables, VegetarianRebecca Shetler Fastlime, parmesan, garlic, black pepper, dijon mustardComment

Black Pepper & Lime Caesar Salad

My mother and sister flew to Haiti last week, the final visit in an amazing month of family guests. First Madeline's uncle arrived on a spur of the moment 48-hour trip to cuddle his new niece. Next to arrive was her grandpa and grandma, traveling to Haiti from Indiana, narrowly avoiding a political protest near the airport on the day of their arrival. Madeline's omi and opi from Canada made it in time to see her first smiles, and last week she met her aunt from Pittsburgh for the first time. It has been an incredible expression of love and support from both of our families as they trekked to Haiti, schlepping our many bags along with them. Each time, as I passed our little daughter over to her newly arrived family member, it was a moving experience. Perhaps it's the postpartum hormones... but there was just something about the contrast of having moved to a new place without family, and then watching the faces of our parents and siblings as they held our daughter for the first time that put a lump in my throat. So how does this all relate to this most excellent black pepper lime caesar salad recipe you might ask? My family is nuts for caesar salad. So as I paced the house waiting for my mother and sisters' delayed flight last week, I made my new favorite variation with black pepper and lime. I perfected this version over the last few months while pregnant and unable to eat the classic caesar dressing with raw eggs. I discovered mayonnaise to be a creamy and delicious substitute and swapped out the traditional lemon in favor of local key limes. This is an addictive dressing, so I recommend just going ahead and doubling it the first time.

Appetizers, Favorites, Gluten Free, Mains, Salads, Quick, Sides, Vegetables, VegetarianRebecca Shetler Fastlime, parmesan, garlic, black pepper, dijon mustardComment
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Kale Cobb Salad with Avocado Green Goddess is Paul's favorite salad. Let me back up a step to highlight the significance of this statement. To say Paul is not 'saladly inclined,' is to put it mildly. In fact, the one time I saw Paul order a salad in a restaurant, to my slack-jawed amazement, it turned out he was sick. But Paul's disinclination to eat raw leafy greens has not stopped me in my quest to make a salad that he will love. A few years ago I whipped up this cobb salad, and to my delight, Paul liked it... so much that he requests it for his birthday menu each year. Kale Cobb Salad with Avocado Green Goddess is not a traditional cobb salad, but uses our favorite elements, greens, tomatoes, cucumber, bacon and eggs, and adds avocado and a punchy green dressing loaded with herbs.

Salads, Summer, Gluten Free, Quick, SidesPaul Shetler Fasttomato, bacon, kale, cucumber, dill, cilantro, green onions, avocadoComment
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Several years ago, while traveling in New Orleans, Rebecca and I heard about a local chef who made a traditional roast every weekend for a family dinner. Inspired, we began our own tradition of a weekly roast, sometimes meat, other times vegetarian. Our frequent favorite was a classic roast chicken with butter, garlic, and lemon. Adapting this dish to our new home in Haiti, we created a Caribbean Spiced Roast Chicken, drawing on the sweet, spicy, and tangy flavors found across the Caribbean basin. This combination of spices is reminiscent of Jamaica's famous jerks and Haiti's vibrant marinades, and the crispy skin will have you coming back for more.

Gluten Free, Mains, Meat, World CookingPaul Shetler Fastchicken, thyme, allspice, black pepper, nutmeg, cinnamon, cayenneComment
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Favorites, Fruit, Gluten Free, Quick, Salads, Summer, Vegetables, Vegetarian, SidesRebecca Shetler Fastcorn, tomato, cucumber, peach, green onions, cilantro, cumin, garlic, lime, bell pepperComment

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In high school while browsing for recipes for a Mother’s Day brunch, I was struck by a colorful sounding 'Stoplight Salad' in my Mom’s copy of Simply in Season. My sister and I added it to our Mother’s Day menu that year, and it became a family staple. Through the years, I have created my own version with a bit more of a Southwest flair, swapping in a potent lime-cumin vinaigrette and handfuls of herbs and fruit for contrast. In college, when I needed a dish for a potluck with some Amish friends, I didn’t think twice before whipping up my Southwest Black Bean Salad…what had seemed like a good idea in my dorm room started making me nervous when I saw my garishly bright salad sitting amidst a table of creamy noodle casseroles. Before I could withdraw my food offering, the head cook stuck her spoon in my salad, and I was given a nod of approval, I quietly let out my breath and tried to act nonchalant. Southwest Black Bean Salad is a pungent, bright, and refreshing salad with corn, tomatoes, herbs, and a customizable base of seasonal vegetables and fruit. It has been my most requested recipe over the years, and is an infinity adaptable salad that will be devoured every time. I’d love to hear your favorite combinations! To read more about Simply in Season and our other favorite cookbooks, check out our Bookshelf.

Favorites, Fruit, Gluten Free, Quick, Salads, Summer, Vegetables, Vegetarian, SidesRebecca Shetler Fastcorn, tomato, cucumber, peach, green onions, cilantro, cumin, garlic, lime, bell pepperComment
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With Thanksgiving past, our departure date is just 2 days away. This last month we've had a wonderful time visiting with family and friends and saying goodbye. Now, our belongings are safely tucked away in storage for the next 5 years, our house and cars are sold, and we have some pretty enormous duffel bags sitting packed at the foot of our bed. Last night we completed the last item on our Haiti-bound check-list, and stayed up late chatting excitedly about the new things to come; a baby, learning a new culture, cuisine, language and job, traveling, hosting friends and family. Life feels pretty vast right now!

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Fruit, Gluten Free, Mains, Meat, Salads, QuickPaul Shetler Fastchicken, bell pepper, cilantro, green onions, almonds, appleComment
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