Be sure to check out my guest post on Jar of Lemons. It features these lovely harissa veggie bowls that are super simple to make for how much flavor they pack in!
Smoky, spicy, sweet, filling- but light all at the same time. This chipotle grilled peach flatbread is quick and simple, but still looks fancy pants. It is inspired by a flatbread from Los Angeles that I gave a resounding kick in the pants with the chipotle vinaigrette. I like spice, so there is quite a bit of adobo sauce in the recipe. Feel free to adjust up or down depending on your own preference.
Take advantage of the short season of stone fruits and leftover rotisserie chicken with this flatbread.
15 minTotal Time
- 2 store bought flatbreads or naan (sub gluten free if needed)
- 1/2 red onion, thinly sliced
- 2 peaches
- 1/3 cup olive oil
- 3 T white wine vinegar
- 1 T adobo sauce (from canned chipotle peppers in adobo sauce)
- pinch sugar
- 1 cup mixed greens
- leftover rotisserie chicken
- 2 T chopped cilantro
- Soak the red onion in a small bowl of water. By the time you have done the rest of the steps, the harsh bite of the onion should have mellowed perfectly.
- Heat grill over medium-low heat, brush with oil, and place peaches, flesh side down on grill. Grill for a couple minutes- peaches are ready when they are soft, but not mushy. (Of course, you can do this on an outside grill as well!)
- While peaches are grilling, mix together the chipotle vinaigrette ingredients- oil, vinegar, adobo sauce, and pinch of sugar (you can omit the sugar if you really wish, but a pinch isn't going to kill you, and it really helps the flavors marry). Also, cut back or increase chipotle sauce per your taste.
- Take flatbreads, top with mixed greens, rotisserie chicken, onion, peaches, cilantro, and drizzle chipotle vinaigrette.
You are likely wondering what you should do with the leftover rotisserie chicken that is in your fridge. Yesterday was chicken, roast potatoes, and salad. What can you eat today that will use up your leftovers without completely repeating the flavors? If you are thinking, “Perhaps a Vietnamese Chicken Salad?” then you beat me to the punch.
This salad will likely have a comPLETEly different flavor profile than your traditional rotisserie chicken dinner. Also, because it pulls together the sturdier vegetables, it travels pretty darn well, making it a great one to take to work- just don’t add the dressing until you are ready to eat. I used cabbage, carrots and cucumber, but you can use whatever hardy veg is leftover in your fridge (radishes, celery, etc).
Also, cabbage- a vegetable often esteemed with disdain- is quite the Vitamin C powerhouse. Who knew? In fact, 1 cup of shredded cabbage (as you will likely eat of this salad) will give you 40% of what your body’s Vitamin C needs that day.
This is a quick simple salad has light, yet complex, taste.
15 minTotal Time
- 1 lime (zest of & juice)
- 2-3 T fish sauce
- 1 T sesame oil
- 1 1/2 T brown sugar
- 1 carrot, ribboned w/ veg peeler
- 1 cucumber, sliced or peeled into ribbons
- 3 red chile, dessed & sliced into thin strips
- other crunchy veg in fridge- radish, red onion, etc...
- leftover rotisserie chicken
- 2 T mint, chopped
- 2 T cilantro, chopped
- Whisk lime through to brown sugar in a bowl.
- In a large bowl, toss together veg, chicken, mint & cilantro.
- Drizzle dressing over salad and toss well to coat.
Padma, my stepmom, is the kindest woman I know. I don’t mean that in a flippant superlative that simply means, she’s really, really kind. She is LITERALLY the kindest woman I know. She and my mom were close friends. When I was a kid, I thought it was cool, but a little weird given the circumstances. Now that I’m getting to know her more as an adult, though, I totally get it.
Another thing about Padma, is that she is the best cook I know. I’ve been to my fair share of Indian restaurants, and none of them come close to her chicken curry- it has this aromatic element that I’ve never gotten anywhere other than her kitchen. And Christmas without her dosa and sambhar is…well, I’ve never experienced it and will go at very great lengths to keep it that way.
There is one thing that drives me nuts about Padma. And when I say drives me nuts, I mean, REALLY makes me go crazy.
I can’t replicate anything she cooks because every time I ask how much of curry or how much cardamom she puts in, she just says “I don’t know, Sarah. Just about this much.” Then she waves a cupped hand at me. What am I supposed to do with that?! So far, the only thing I’ve been able to make close to what she has made is this salad.
Many versions have mint or coriander or toasted cumin. “NOPE! Sarah- just the lime juice with salt and pepper.”
It seemed too simple, so I tried adding the coriander, then the mint, the toasted cumin, combos of each.
The woman was right. Keep it simple. Continue Reading →
I call this the Real Deal Mediterranean Salad because the first words my taste tester who just returned from a 2-year stay in Jerusalem said was “That’s the real deal!” Actually, to be honest, his first words were “That is fantastic.” THEN he made the real deal comment. I was trying to be humble, but let’s be honest – when you have a winner, you have a winner. KIDDING…but only kind of.
The typical FODMAP containing ingredients in this type of salad are garlic and red onion. We sidestep the garlic by adding garlic infused oil, and the red onion I simply omitted. Normally, when you take out a strong flavor – such as onions – it’s best not to try to find something that tastes just like the discarded ingredient so much as you want to try to add a different strong flavor- (think capers, anchovies, etc). This time I omitted the strong red onion flavor altogether to let the olives to their thing. Not as tart as traditionally done, but I think it really let the playfulness of the herbs, and subtle sweet of the bell pepper shine through. And, yes – I said “playfulness of the herbs.” I hear you mocking. Just try the recipe…