Seasons by the Sea: Recipes 12:27:12

Resolution Road

Brown Rice Grape Leaf Salad
    All of the following recipes are from “Salad for Dinner” by Jeanne Kelley. This first recipe is similar to stuffed grape leaves, dolma. A lot of grocery stores now carry grape leaves in brine, if you can’t find them, try using a tablespoon of capers to mimic the pickley flavor of grape leaves.
    Serves four.
1 cup brown rice, cooked in 21/4 cups water
3 Tbsp. olive oil, divided
2 Tbsp. lemon juice, divided
1/2 cup currants or raisins
1/2 cup dry roasted pistachios or pine nuts, toasted
1/3 cup finely chopped, rinsed, and drained brined grape leaves
1/4 cup thinly sliced green onions
1/2 cup crumbled feta cheese
2 Tbsp. chopped cilantro
2 Tbsp. minced dill
2 Tbsp. minced mint
6 cups arugula or mixed greens
11/3 cup plain Greek yogurt
Lemon wedges

    When rice is cooked, transfer to large bowl and set aside to cool. Stir in one tablespoon olive oil and one tablespoon lemon juice.
    Stir in currants, nuts, chopped grape leaves, green onions, feta, cilantro, dill, and mint.
    In separate bowl, toss arugula with remaining two tablespoons oil and one tablespoon lemon juice, season with salt. Divide the greens among four plates and top with the rice salad. Spoon a dollop of yogurt alongside the salad. Garnish with lemon wedges and serve.

Vietnamese Pork Meatball Banh Mi Salad
    Serves four.
Spicy Mayo
1/3 cup low fat mayonnaise
1/2 green onion, finely chopped
1 Tbsp. sriracha sauce

Pickled vegetables
1 cup grated peeled carrot
1 cup grated peeled daikon radish (you can substitute red radishes if necessary)
2 Tbsp. rice vinegar
2 Tbsp. sugar
1/2 tsp. salt

1 lb. ground pork
3 green onions, finely chopped
4 cloves garlic, minced
1/4 cup chopped basil leaves
2 Tbsp. minced cilantro
1 Tbsp. fish sauce (nuoc nam or nam pla)
1 Tbsp. sriracha
1 Tbsp. sugar
2 tsp. cornstarch
1 tsp. ground black pepper
1 tsp. kosher salt
1 Tbsp. toasted sesame oil
8 leaves red leaf lettuce, about 1 head
1 Persian, pickling, or English cucumber, thinly sliced
1/2 cup fresh cilantro sprigs
1 jalapeno pepper, thinly sliced

    For spicy mayo, combine all ingredients, keep in refrigerator until serving. This will keep four days.
    For pickled vegetables, stir all ingredients together. Let stand one hour, or cover and refrigerate overnight.
    For the meatballs, combine the pork with next 10 ingredients, blend well. Roll meat into one-inch balls and arrange in single layer on baking sheet. (This can also be made one day ahead and refrigerated.)
    Heat the sesame oil in a very large heavy skillet over medium high heat. Add the meatballs, avoiding overcrowding by cooking in batches if necessary. Cook over medium heat until well browned and cooked through, turning frequently, about 15 minutes.
    Arrange two lettuce leaves on each of four plates. Drain pickled vegetables and arrange atop the lettuce leaves, dividing evenly. Scatter the cucumber slices over the lettuce leaves and top with the hot meatballs, dividing evenly. Garnish the salad with the cilantro and jalapeno slices. Drizzle a small amount of the spicy mayo over the salad and serve.