Lemony Beet and Lentil Salad

A hearty salad of red lentils and beets in a lemon thyme vinaigrette. This vegan recipe is a healthy addition to a summer pot luck because it keeps well at room temperature.

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Salads are staples in our fridge in the summer. It doesn't seem to matter the base of the salad--lettuce, kale, potatoes, or grains--having a salad is a go to alongside grilled vegetables and proteins. Something that can be prepared ahead of time is a great way to round out a meal when you're busy working at the grill on the entree.

This blush colored salad is a colorful cool addition to a picnic. Since the dressing is made of lemon juice and olive oil, it can sit out at room temperature for quite a while safely. For leftovers, I like to mix in a bit of hummus for a quick version of my Layered Summer Appetizer. If you need to bring a salad to a pot luck, something that can hold at room temperature is a great idea for summertime. It provides a change of pace from mayonnaise-based potato salads, a gluten free option from macaroni salads, and a vegan option to bacon-topped tossed salads.

Smothered Pork Chops

This recipe for Smothered Pork Chops is a fast meal elegant enough for company but simple enough for a weeknight dinner.

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I'm working with the Ohio Pork Council, focusing on everyday recipes using different cuts of pork to share the versatility of this protein. Over the coming year (which, like an academic year or the federal government's fiscal year has nothing to do with the calendar year) I'll be posting a number of recipes as part of this partnership. I'm clear on my purpose for this website, sharing practical support for local eaters, so you know I'll be bringing a local, seasonal perspective to my recipes. Next month I'll be sharing a recipe using ground pork and green tomatoes, then later in the year we'll explore bacon and leftover ham.

To kick off this series, the Ohio Pork Council invited me along to a farm dinner. "You want me to come out, get fed, then write about it? I'm in." I apologize for the quality of the location photos. While we were coordinating the date for this event, the military up and transferred my spouse to his new assignment in Minnesota so all of the images are mine. You can see his photographs of Oakview Farms in my post about my visit with the Runyan family, How to Grill the Perfect Pork Chop.

To set the stage, here's what I saw when I turned off the highway--a road curving off into the distance with healthy stands of corn on either side. I felt myself relaxing at that moment--the rush to finish up at work (I'd left a pot of cioppino to simmer and raced out the door) and worry about being late melted away. I'm guessing my instinctive reaction is due to my Dad growing up on a dairy farm in Wisconsin. A rural lane surrounded by cornfields = happy childhood memories of visiting my grandparents imprinted onto my subconsciousness. Introspection aside, I was in the right frame of mind when I arrived at the Surber farm.

John and Connie Surber are the 5th of going on 7 generations of hog farmers in Sabina, Ohio. They started off making animal feed (10 to 12 different formulations just for young pigs alone if I got that right) and then later added a Mother Barn for momma pigs (sows) having babies (farrowing) up thru weaning (3 weeks for piglets vs 3 years for my daughter). [For a peek at how hogs are raised after weaning, please see Heather's visit to Uncle Squeals' operation.] The Mother Barn is biosecure--that means showering in and out to keep the hogs healthy and the pork free of antibiotics.

The Surber family hosted this farm dinner, but it sure was a group effort. The event was coordinated by Heather, The Food Hussy, aka my pork pimp. I met two more fellow Ohio food bloggers, Nicole of Brown Sugar  along with her darling son and her mom, and Jill the Foodtastic Mom along with her enthusiastic kiddos. After John & Connie, and Neil Rhonemus (Uncle Squeals himself) talked about raising hogs, Chef Matt and Chef Jeff of Colonel De Gourmet Herbs & Spices shared how to cook several cuts of pork.

Raspberry Kale Lemonade Slushie

A refreshingly icy raspberry lemonade boosted with kale and pomegranate juice. This is a great way to get your greens in--after blending, the color of kale disappears into the drink. You might even say it's magic. Magically delicious, that is.

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My happiness upon seeing kale in the Community Supported Agriculture (CSA) farm share box is not feigned. I like kale--curly kale, lacinato kale, Red Russian kale . . . it doesn't seem to matter which variety. I like them all. This transformation from dreading kale to anticipating kale came in part because of my Vitamix.

Let's clear one thing up right now--I bought my Vitamix around 2001-02 and started this website a decade later, so there is no relationship to disclose when I mention the brand name of the machine. I'm just sharing what gives me excellent results every time. Just not with pizza dough--too difficult to get all of the dough out of the machine.

Using my Vitamix to turn kale into a beverage revolutionized the way I see kale. Because kale is a cool season crop, it arrives in the farm share box along with many other greens. I'm more interested in cooking the cabbage, the chard, my beloved beet greens, or spinach. I'd rather make a salad with the lettuces that are invariably included in the same box as kale. This leaves kale the odd green out, but this refreshing recipe turns kale into a summer sipper the whole family enjoys.