Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad
CUESA's Guide to Spring Greens
Grilled Pizza
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I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"cuesa":{"type":"authors","id":"5484","meta":{"index":"authors_1591205172","id":"5484","found":true},"name":"CUESA","firstName":"CUESA","lastName":null,"slug":"cuesa","email":"brie@cuesa.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"CUESA (Center for Urban Education about Sustainable Agriculture) is a nonprofit organization dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn more at \u003ca href=\"http://www.cuesa.org/\">cuesa.org\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twitter":"cuesa","facebook":"CUESA","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"CUESA | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/323b5bab8e802e76af5b72a66b7c6987?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/cuesa"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_109637":{"type":"posts","id":"bayareabites_109637","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109637","score":null,"sort":[1464361245000]},"guestAuthors":[],"slug":"bay-area-bites-memorial-day-summer-grilling-recipes","title":"Bay Area Bites Memorial Day Summer Grilling Recipes","publishDate":1464361245,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","status":"publish","parent":0,"modified":1526318030,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":432},"headData":{"title":"Bay Area Bites Memorial Day Summer Grilling Recipes | KQED","description":"Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Memorial Day Summer Grilling Recipes","datePublished":"2016-05-27T15:00:45.000Z","dateModified":"2018-05-14T17:13:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109637 http://ww2.kqed.org/bayareabites/?p=109637","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/27/bay-area-bites-memorial-day-summer-grilling-recipes/","disqusTitle":"Bay Area Bites Memorial Day Summer Grilling Recipes","path":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Start the summer off right by throwing everything on the grill this Memorial Day Weekend!\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\" target=\"_blank\">\u003cstrong>Springtime Grilled Artichokes with Romesco Sauce\u003c/strong>\u003c/a>\u003cbr>\nIt's grilling time! Smoky, lightly charred artichokes make a healthy and unexpected barbecue side dish when served with sweet pepper romesco sauce.\u003c/p>\n\u003cfigure id=\"attachment_109642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/16/springtime-grilled-artichokes-with-romesco-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg\" alt=\"Grilled Artichokes with Romesco Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/artichokes-sauce-final3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Artichokes with Romesco Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\" target=\"_blank\">\u003cstrong>Memorial Day Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\u003c/strong>\u003c/a>\u003cbr>\nSweet and smoky eggplant makes a terrific starter or side dish when topped with the Mediterranean flavors of za’atar, mint, and feta.\u003c/p>\n\u003cfigure id=\"attachment_109640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109288\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/eggplant-final-new-1.jpg\" alt=\"Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/eggplant-final-new-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Japanese Eggplant with Yogurt, Za’atar, Mint & Feta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\" target=\"_blank\">\u003cstrong>Memorial Day BBQ: Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_109639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109295\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/steak-final-sliced.jpg\" alt=\"Simply Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/steak-final-sliced-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simply Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\" target=\"_blank\">\u003cstrong>Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula\u003c/strong>\u003c/a>\u003cbr>\nCreamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.\u003c/p>\n\u003cfigure id=\"attachment_109641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/?p=109293\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109641\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-peas-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\" target=\"_blank\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_109657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/ribs-finished-whole.jpg\" alt=\"BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109657\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/ribs-finished-whole-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\" target=\"_blank\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_109659\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/salad-final1000a.jpg\" alt=\"Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\" width=\"1000\" height=\"980\" class=\"size-full wp-image-109659\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-400x392.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled King Trumpet Mushroom, Kale, and Bacon Salad with Lemon-Herb Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp> \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\" target=\"_blank\">\u003cstrong>Throw Your Potato Salad On The Grill: Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109663\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/finished-potatoes1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\" target=\"_blank\">\u003cstrong>Fire Up the Grill for Spicy Chili Burgers\u003c/strong>\u003c/a>\u003cbr>\nIf you like a spicy burger that is anything but the norm, you have to try these: piled high with roasted green chiles and ripe slices of avocado and embellished with creamy, spicy chipotle mayo. These are sure to be the star of your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_109666\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/11/fathers-day-recipe-fire-up-the-grill-for-spicy-chili-burgers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/final-burger1000.jpg\" alt=\"Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado\" width=\"1000\" height=\"667\" class=\"size-full wp-image-109666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/final-burger1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chili Burgers with Chipotle Mayo, Pepper Jack, Roasted Green Chiles, and Avocado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109637/bay-area-bites-memorial-day-summer-grilling-recipes","authors":["5015","5014"],"categories":["bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_1009","bayareabites_2113","bayareabites_278","bayareabites_2250","bayareabites_1289","bayareabites_1964","bayareabites_15468","bayareabites_2292","bayareabites_2550","bayareabites_3050","bayareabites_12805","bayareabites_2198","bayareabites_16159","bayareabites_9329","bayareabites_14407","bayareabites_1815","bayareabites_15469","bayareabites_753","bayareabites_218","bayareabites_11920"],"featImg":"bayareabites_109638","label":"bayareabites"},"bayareabites_109293":{"type":"posts","id":"bayareabites_109293","meta":{"index":"posts_1591205157","site":"bayareabites","id":"109293","score":null,"sort":[1464188416000]},"guestAuthors":[],"slug":"memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula","title":"Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula","publishDate":1464188416,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I love a good salad. And I love how versatile and seasonal they can be. From simply dressed, tender baby greens to elaborate concoctions piled high with grilled meats and cheeses and creamy dressing, salad can be anything from a side to a hearty main meal.\u003c/p>\n\u003cp>This is one of my favorites. It’s hearty enough to be lunch, but also makes a great starter. It greatness is, however, the sum of a handful of ingredients, so choose wisely and find the best quality you can. \u003c/p>\n\u003cp>Burrata is one of the stars, and if you’ve never tried it you are in for a treat. The glamorous cousin to fresh mozzarella, burrata is basically like a cheese pouch of heaven. Surrounded on the outside by a layer of mozzarella, the creamy soft interior is a delectable mixture of mozzarella and cream. If you can’t find burrata, you can certainly use fresh mozzarella.\u003c/p>\n\u003cp>Speck is a type of smoked prosciutto, and thin slices add a note of salty and meaty to this salad. You can use regular prosciutto, or for a vegetarian salad, just leave it out completely. \u003c/p>\n\u003cp>If you make this in early spring, when the peas are small and sweet, it’s magical. Choose the freshest and tiniest ones you can. The salad doesn’t need a ton, so it really doesn’t take much time to pop them from their pods and blanch them. You can use frozen green peas in a pinch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fresh mint and peppery arugula add crisp flavor to the salad, rounding out the flavors. When it’s in season, look for tiny wild arugula leaves at the farmers’ market.\u003c/p>\n\u003cp>Serve this on it’s own or with thick slices of grilled bread, as a started or a light main course.\u003c/p>\n\u003cfigure id=\"attachment_109591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Burrata, Peas, Mint, Speck and Arugula Salad\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh or frozen baby peas\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1 teaspoon fresh lemon juice\u003c/li>\n\u003cli>1 tsp shredded or chopped fresh mint leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1/2 cup fresh wild or baby arugula\u003c/li>\n\u003cli>8 thin slices speck or prosciutto (about 2 ounces)\u003c/li>\n\u003cli>8 ounces burrata cheese, cut into 4 pieces\u003c/li>\n\u003cli>4 slices crusty country-style bread\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peapod.jpg\" alt=\"Shell fresh peas if available.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shell fresh peas if available. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the peas and cook until tender, about 5 minutes (it really depends on the size of the peas though, so taste them before draining). Drain and rinse under cold water.\u003c/li>\n\u003cfigure id=\"attachment_109593\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg\" alt=\"Add the peas and cook until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peas and cook until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-rinse.jpg\" alt=\"Drain the peas and rinse them under cold water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the peas and rinse them under cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, toss together the peas, olive oil, lemon juice, and mint. Season with salt and pepper. In another bowl, toss the arugula with a drizzle of olive oil and season lightly with salt.\u003c/li>\n\u003cfigure id=\"attachment_109605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-bowl.jpg\" alt=\"n a bowl, toss together the peas, olive oil, lemon juice, and mint.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a bowl, toss together the peas, olive oil, lemon juice, and mint. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 individual salad plates or shallow bowls. Arrange 2 slices of the speck on each plate, then top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. Top with a little arugula and serve.\u003c/li>\n\u003cfigure id=\"attachment_109603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating.jpg\" alt=\"Arrange 2 slices of the speck on each plate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange 2 slices of the speck on each plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-burata.jpg\" alt=\"Divide the burrata into equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the burrata into equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating1a.jpg\" alt=\"Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you’d like to serve the salad with grilled toasts, and you have your grill going (or a stovetop grill pan), brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. Serve alongside the salad.\u003c/li>\n\u003cfigure id=\"attachment_109594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg\" alt=\"Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-single.jpg\" alt=\"Top with a little arugula and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a little arugula and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Creamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.","status":"publish","parent":0,"modified":1550267330,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":703},"headData":{"title":"Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula | KQED","description":"Creamy burrata and salty charcuterie make up the base of this elegant salad, but its true glory lies in its homage to spring, when baby peas are sweet and fresh mint pops up in the garden.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula","datePublished":"2016-05-25T15:00:16.000Z","dateModified":"2019-02-15T21:48:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"109293 http://ww2.kqed.org/bayareabites/?p=109293","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/05/25/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula/","disqusTitle":"Memorial Day Salad with Burrata, Fresh Peas, Mint, Speck and Arugula","path":"/bayareabites/109293/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I love a good salad. And I love how versatile and seasonal they can be. From simply dressed, tender baby greens to elaborate concoctions piled high with grilled meats and cheeses and creamy dressing, salad can be anything from a side to a hearty main meal.\u003c/p>\n\u003cp>This is one of my favorites. It’s hearty enough to be lunch, but also makes a great starter. It greatness is, however, the sum of a handful of ingredients, so choose wisely and find the best quality you can. \u003c/p>\n\u003cp>Burrata is one of the stars, and if you’ve never tried it you are in for a treat. The glamorous cousin to fresh mozzarella, burrata is basically like a cheese pouch of heaven. Surrounded on the outside by a layer of mozzarella, the creamy soft interior is a delectable mixture of mozzarella and cream. If you can’t find burrata, you can certainly use fresh mozzarella.\u003c/p>\n\u003cp>Speck is a type of smoked prosciutto, and thin slices add a note of salty and meaty to this salad. You can use regular prosciutto, or for a vegetarian salad, just leave it out completely. \u003c/p>\n\u003cp>If you make this in early spring, when the peas are small and sweet, it’s magical. Choose the freshest and tiniest ones you can. The salad doesn’t need a ton, so it really doesn’t take much time to pop them from their pods and blanch them. You can use frozen green peas in a pinch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fresh mint and peppery arugula add crisp flavor to the salad, rounding out the flavors. When it’s in season, look for tiny wild arugula leaves at the farmers’ market.\u003c/p>\n\u003cp>Serve this on it’s own or with thick slices of grilled bread, as a started or a light main course.\u003c/p>\n\u003cfigure id=\"attachment_109591\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final.jpg\" alt=\"Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109591\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Burrata, Peas, Mint, Speck and Arugula Salad with Grilled Toast \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Burrata, Peas, Mint, Speck and Arugula Salad\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/3 cup fresh or frozen baby peas\u003c/li>\n\u003cli>1 tablespoon extra-virgin olive oil, plus more for drizzling\u003c/li>\n\u003cli>1 teaspoon fresh lemon juice\u003c/li>\n\u003cli>1 tsp shredded or chopped fresh mint leaves\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1/2 cup fresh wild or baby arugula\u003c/li>\n\u003cli>8 thin slices speck or prosciutto (about 2 ounces)\u003c/li>\n\u003cli>8 ounces burrata cheese, cut into 4 pieces\u003c/li>\n\u003cli>4 slices crusty country-style bread\u003c/li>\n\u003cli>Olive oil for brushing\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_109592\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peapod.jpg\" alt=\"Shell fresh peas if available.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109592\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peapod-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shell fresh peas if available. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Bring a saucepan half full of salted water to a boil over medium-high heat. Add the peas and cook until tender, about 5 minutes (it really depends on the size of the peas though, so taste them before draining). Drain and rinse under cold water.\u003c/li>\n\u003cfigure id=\"attachment_109593\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg\" alt=\"Add the peas and cook until tender, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109593\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-peas-cook-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the peas and cook until tender, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109600\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-rinse.jpg\" alt=\"Drain the peas and rinse them under cold water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-rinse-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the peas and rinse them under cold water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, toss together the peas, olive oil, lemon juice, and mint. Season with salt and pepper. In another bowl, toss the arugula with a drizzle of olive oil and season lightly with salt.\u003c/li>\n\u003cfigure id=\"attachment_109605\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-peas-bowl.jpg\" alt=\"n a bowl, toss together the peas, olive oil, lemon juice, and mint.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-peas-bowl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">n a bowl, toss together the peas, olive oil, lemon juice, and mint. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Have ready 4 individual salad plates or shallow bowls. Arrange 2 slices of the speck on each plate, then top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. Top with a little arugula and serve.\u003c/li>\n\u003cfigure id=\"attachment_109603\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating.jpg\" alt=\"Arrange 2 slices of the speck on each plate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange 2 slices of the speck on each plate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109587\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-burata.jpg\" alt=\"Divide the burrata into equal pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109587\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-burata-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the burrata into equal pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-plating1a.jpg\" alt=\"Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-plating1a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a chunk of burrata. Spoon the pea mixture over the burrata, dividing it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you’d like to serve the salad with grilled toasts, and you have your grill going (or a stovetop grill pan), brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. Serve alongside the salad.\u003c/li>\n\u003cfigure id=\"attachment_109594\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg\" alt=\"Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-toast-grill-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each bread slice with a little olive oil then place over the fire, turning once, until the bread is toasted and nicely grill-marked. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_109589\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/burrata-salad-final-single.jpg\" alt=\"Top with a little arugula and serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-109589\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/burrata-salad-final-single-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with a little arugula and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/109293/memorial-day-salad-with-burrata-fresh-peas-mint-speck-and-arugula","authors":["5015","5014"],"categories":["bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_1246","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2113","bayareabites_15468","bayareabites_2198","bayareabites_4141","bayareabites_2141","bayareabites_714","bayareabites_1815","bayareabites_15469","bayareabites_8986","bayareabites_3682"],"featImg":"bayareabites_109590","label":"bayareabites"},"bayareabites_104941":{"type":"posts","id":"bayareabites_104941","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104941","score":null,"sort":[1450368054000]},"guestAuthors":[],"slug":"holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini","title":"Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini","publishDate":1450368054,"format":"image","headTitle":"Christmas Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>When winter hits, it’s hard to find an excellent salad (at least in my mind since I’m a sucker for all things summer and produce-y). But don’t despair. Just because luscious tomatoes and heavenly corn and just-picked zucchini are no longer in the markets, you can still get your salad on. \u003c/p>\n\u003cp>Enter root vegetables: winter’s answer to variety. Sweet and earthy, these versatile veggies are packed with nutrients and bursting with flavor. Plus, when they are in season, as they are now, you’ll find them in heaping mounds in every market—and for cheap. \u003c/p>\n\u003cp>When roasted, these extraterrestrial-looking roots become tender and their flavors caramelize. A perfect counterpoint to salty-vinegary additions like goat’s cheese, toasted nuts, peppery arugula, and perky vinaigrette.\u003c/p>\n\u003cp>The great thing about this salad is that you can cook the vegetables in the morning, leave them at room temperature, then toss the salad together at the last minute. To simplify this dish, instead of the crostini, just crumble the fresh goat cheese directly onto the salad.\u003c/p>\n\u003cp>Make this with the veggies listed below, or branch out and try a whole range of root vegetables such as turnips, celery root, sunchokes (Jerusalem artichokes), or sweet potatoes/yams. The salad can also be made very successfully with roasted winter squash like acorn, kuri, or butternut squash as well. And if you are nuts about nuts, like I am, top the salad with your favorite chopped toasted nuts, like almonds, pecans, or hazelnuts.\u003c/p>\n\u003cfigure id=\"attachment_105007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish-close2.jpg\" alt=\"Autumn Root Vegetable Salad with Goat Cheese Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Autumn Root Vegetable Salad with Goat Cheese Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 lb small beets, preferably golden\u003c/li>\n\u003cli>1 lb small carrots with tops attached\u003c/li>\n\u003cli>1 lb small parsnips\u003c/li>\n\u003cli>1 large or 2 small red onions\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 rustic baguette, cut into 1/4-inch slices (about 12 slices)\u003c/li>\n\u003cli>8 oz fresh goat cheese\u003c/li>\n\u003cli>3 tbsp balsamic vinegar\u003c/li>\n\u003cli>1/2 tsp country-style Dijon mustard\u003c/li>\n\u003cli>About 5 oz organic baby arugula (1 bag)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 400°F. Trim and scrub the beets, then place them in a baking dish that can hold them in a single layer. Add 1/2 cup water, cover tightly with foil, and roast until tender, about 1 hour. Let cool, then slide off the peel and cut into thin wedges.\u003c/li>\n\u003cfigure id=\"attachment_104998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-beets.jpg\" alt=\"Roast the beets until tender, about 1 hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the beets until tender, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cut-beets.jpg\" alt=\"Let beets cool, then slide off the peel and cut into thin wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let beets cool, then slide off the peel and cut into thin wedges. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, trim and peel the carrots and parsnips (unless you can find young, tender, organic vegetables, and then just scrub them). Cut into wedges if large or leave whole if small. Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. Season with salt and pepper. Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\u003c/li>\n\u003cfigure id=\"attachment_105014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-peel-carrots.jpg\" alt=\"Trim and peel the carrots and parsnips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the carrots and parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-prep-veg.jpg\" alt=\"Cut into wedges if large or leave whole if small. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut into wedges if large or leave whole if small. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-oil.jpg\" alt=\"Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg\" alt=\"Season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-veg.jpg\" alt=\"Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the vegetables are cooling, toast the crostini. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. Spread each crostini thickly with goat cheese. Sprinkle with salt and pepper and drizzle with olive oil.\u003c/li>\n\u003cfigure id=\"attachment_105012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg\" alt=\"Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-cheese.jpg\" alt=\"Spread each crostini thickly with goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each crostini thickly with goat cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-finish.jpg\" alt=\"Sprinkle with salt and pepper and drizzle with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with salt and pepper and drizzle with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a small jar or container, add the balsamic vinegar, mustard, and 1/4 cup olive oil. Season with salt and pepper. Shake vigorously to combine (you can also put it into a small bowl and whisk to combine).\u003c/li>\n\u003cli>In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette; transfer to a serving platter or shallow salad bowl. Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. Top the arugula with the roasted vegetables.\u003c/li>\n\u003cfigure id=\"attachment_105004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-dress-arugula1.jpg\" alt=\"In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104996\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-arugula-platter.jpg\" alt=\"Transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg\" alt=\"Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish3.jpg\" alt=\"Top the arugula with the roasted vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the arugula with the roasted vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli> Arrange the crostini around the salad if using a platter, or serve alongside each individual salad.\u003c/li>\n\u003cfigure id=\"attachment_105010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish2.jpg\" alt=\"Arrange the crostini around the salad if using a platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange the crostini around the salad if using a platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Use winter’s bounty of root vegetables to make this vibrant salad worthy of a cozy holiday dinner party.","status":"publish","parent":0,"modified":1550268432,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":853},"headData":{"title":"Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini | KQED","description":"Use winter’s bounty of root vegetables to make this vibrant salad worthy of a cozy holiday dinner party.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini","datePublished":"2015-12-17T16:00:54.000Z","dateModified":"2019-02-15T22:07:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"104941 http://ww2.kqed.org/bayareabites/?p=104941","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/12/17/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini/","disqusTitle":"Holiday Dinner Starter: Autumn Root Vegetable Salad with Goat Cheese Crostini","source":"Holiday Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/","path":"/bayareabites/104941/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When winter hits, it’s hard to find an excellent salad (at least in my mind since I’m a sucker for all things summer and produce-y). But don’t despair. Just because luscious tomatoes and heavenly corn and just-picked zucchini are no longer in the markets, you can still get your salad on. \u003c/p>\n\u003cp>Enter root vegetables: winter’s answer to variety. Sweet and earthy, these versatile veggies are packed with nutrients and bursting with flavor. Plus, when they are in season, as they are now, you’ll find them in heaping mounds in every market—and for cheap. \u003c/p>\n\u003cp>When roasted, these extraterrestrial-looking roots become tender and their flavors caramelize. A perfect counterpoint to salty-vinegary additions like goat’s cheese, toasted nuts, peppery arugula, and perky vinaigrette.\u003c/p>\n\u003cp>The great thing about this salad is that you can cook the vegetables in the morning, leave them at room temperature, then toss the salad together at the last minute. To simplify this dish, instead of the crostini, just crumble the fresh goat cheese directly onto the salad.\u003c/p>\n\u003cp>Make this with the veggies listed below, or branch out and try a whole range of root vegetables such as turnips, celery root, sunchokes (Jerusalem artichokes), or sweet potatoes/yams. The salad can also be made very successfully with roasted winter squash like acorn, kuri, or butternut squash as well. And if you are nuts about nuts, like I am, top the salad with your favorite chopped toasted nuts, like almonds, pecans, or hazelnuts.\u003c/p>\n\u003cfigure id=\"attachment_105007\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish-close2.jpg\" alt=\"Autumn Root Vegetable Salad with Goat Cheese Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105007\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish-close2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Autumn Root Vegetable Salad with Goat Cheese Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Autumn Root Vegetable Salad with Goat Cheese Crostini\u003c/h3>\n\u003cp>\u003cem>Makes 6 to 8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>1 lb small beets, preferably golden\u003c/li>\n\u003cli>1 lb small carrots with tops attached\u003c/li>\n\u003cli>1 lb small parsnips\u003c/li>\n\u003cli>1 large or 2 small red onions\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 rustic baguette, cut into 1/4-inch slices (about 12 slices)\u003c/li>\n\u003cli>8 oz fresh goat cheese\u003c/li>\n\u003cli>3 tbsp balsamic vinegar\u003c/li>\n\u003cli>1/2 tsp country-style Dijon mustard\u003c/li>\n\u003cli>About 5 oz organic baby arugula (1 bag)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Preheat the oven to 400°F. Trim and scrub the beets, then place them in a baking dish that can hold them in a single layer. Add 1/2 cup water, cover tightly with foil, and roast until tender, about 1 hour. Let cool, then slide off the peel and cut into thin wedges.\u003c/li>\n\u003cfigure id=\"attachment_104998\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-beets.jpg\" alt=\"Roast the beets until tender, about 1 hour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104998\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the beets until tender, about 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cut-beets.jpg\" alt=\"Let beets cool, then slide off the peel and cut into thin wedges.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cut-beets-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let beets cool, then slide off the peel and cut into thin wedges. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, trim and peel the carrots and parsnips (unless you can find young, tender, organic vegetables, and then just scrub them). Cut into wedges if large or leave whole if small. Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. Season with salt and pepper. Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\u003c/li>\n\u003cfigure id=\"attachment_105014\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-peel-carrots.jpg\" alt=\"Trim and peel the carrots and parsnips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105014\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-peel-carrots-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and peel the carrots and parsnips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-prep-veg.jpg\" alt=\"Cut into wedges if large or leave whole if small. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-prep-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut into wedges if large or leave whole if small. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-oil.jpg\" alt=\"Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105018\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-oil-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the onion into wedges. Add the vegetables to a large rimmed baking sheet, drizzle with olive oil and toss to coat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105019\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg\" alt=\"Season with salt and pepper.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105019\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-ready-to-roast-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Season with salt and pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-cooked-veg.jpg\" alt=\"Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-cooked-veg-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the vegetables until just tender, about 40 minutes, turning occasionally for even cooking. Let cool to room temperature on the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>While the vegetables are cooling, toast the crostini. Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. Spread each crostini thickly with goat cheese. Sprinkle with salt and pepper and drizzle with olive oil.\u003c/li>\n\u003cfigure id=\"attachment_105012\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg\" alt=\"Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105012\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-olive-oil-crostini-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush both sides of each baguette slice with olive oil and place on a baking sheet. Toast in the oven until golden brown, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-cheese.jpg\" alt=\"Spread each crostini thickly with goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-cheese-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each crostini thickly with goat cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105001\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-crostini-finish.jpg\" alt=\"Sprinkle with salt and pepper and drizzle with olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-crostini-finish-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle with salt and pepper and drizzle with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a small jar or container, add the balsamic vinegar, mustard, and 1/4 cup olive oil. Season with salt and pepper. Shake vigorously to combine (you can also put it into a small bowl and whisk to combine).\u003c/li>\n\u003cli>In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette; transfer to a serving platter or shallow salad bowl. Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. Top the arugula with the roasted vegetables.\u003c/li>\n\u003cfigure id=\"attachment_105004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-dress-arugula1.jpg\" alt=\"In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-dress-arugula1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a mixing bowl, toss the arugula with about 2 tbsp of the vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_104996\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-arugula-platter.jpg\" alt=\"Transfer to a serving platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-104996\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-arugula-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg\" alt=\"Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-veg-cooked-dressing-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the roasted vegetables to the mixing bowl and toss with 2 tbsp vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish3.jpg\" alt=\"Top the arugula with the roasted vegetables.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105011\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top the arugula with the roasted vegetables. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli> Arrange the crostini around the salad if using a platter, or serve alongside each individual salad.\u003c/li>\n\u003cfigure id=\"attachment_105010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/salad-finish2.jpg\" alt=\"Arrange the crostini around the salad if using a platter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/salad-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Arrange the crostini around the salad if using a platter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104941/holiday-dinner-starter-autumn-root-vegetable-salad-with-goat-cheese-crostini","authors":["5015","5014"],"series":["bayareabites_15122"],"categories":["bayareabites_12744","bayareabites_12869","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_10971","bayareabites_710","bayareabites_2113","bayareabites_558","bayareabites_11553","bayareabites_16285","bayareabites_712","bayareabites_8508","bayareabites_14738","bayareabites_13920","bayareabites_16284"],"featImg":"bayareabites_105010","label":"source_bayareabites_104941"},"bayareabites_84257":{"type":"posts","id":"bayareabites_84257","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84257","score":null,"sort":[1404352872000]},"guestAuthors":[],"slug":"4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad","title":"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad","publishDate":1404352872,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak with Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not really a steak person. You would think I would be, being from Texas. (It is likely they will revoke my Texas heritage just for saying something as blasphemous as that.) However, I’m just not really a steak person. I’m not the kind of person who would just throw a big, thick T-bone on the grill and then eat it with a sprinkle of salt and pepper. (I would take a few bites though!)\u003c/p>\n\u003cp>I do love the tougher flat cuts though—like flank, skirt, hanger, and even flatiron—that are seared on the outside, medium-rare on the inside, sliced really thinly, and served with some kind of fresh salad or earthy sauté. Yes, I realize these are steaks, but just not what I initially think of when someone says, “Let’s eat steak!”\u003c/p>\n\u003cp>Unlike NY strips, filets, etc, these aren’t cut from the loin or the rib. They come as is, they are tough, they like to be marinated, and they require that you grill them properly (anything over medium-rare and they get chewy-tough). But they are full of robust beefy flavor, they tend to be less expensive, and because they are great sliced (excellent for tacos) you can extend their reach...in other words, you don’t have to buy as much to feed your people.\u003c/p>\n\u003cp>This is my favorite, all-purpose marinade that I use for just about any way I might serve flank steak (you can swap out skirt or hanger for this recipe). The peppery arugula salad that I serve on top can be gussied up as you see fit. Add cherry tomatoes, grilled corn kernels, sliced cucumbers, fresh herbs, and/or any kind of shaved aged cheese, such as Parmesan, to customize it.\u003c/p>\n\u003cfigure id=\"attachment_84449\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\" alt=\"Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>One 2 lb flank steak\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Marinade:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Juice and zest of 1 large orange\u003c/li>\n\u003cli>1/4 cup reduced-sodium tamari or soy sauce\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Arugula Salad:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 cups baby arugula\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a shallow baking dish, whisk together the orange juice and zest, tamari, mustard, olive oil, onion, and garlic. Prick the flank steak all over with a fork on both sides. Sprinkle with salt and a few grinds of pepper. Place in the marinade, turning to coat. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\">\u003cimg class=\"size-full wp-image-84450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\" alt=\"After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 1 hour before grilling, remove the steak from the refrigerator and let sit at room temperature. Prepare a charcoal or gas grill for direct high-heat grilling. Brush and oil the grill grate. Remove the steak from the marinade and place over the hot coals. Grill, turning occasionally, until browned but still pink in the middle (flank steak is best at medium-rare and if not grilled no more than medium). Remove the steak from the grill and transfer to a cutting board. Tent with foil and let stand for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\">\u003cimg class=\"size-full wp-image-84444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\" alt=\"Grill the flank steak to medium. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the flank steak to medium-rare. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Meanwhile, in a bowl, toss the arugula with a drizzle of olive oil and balsamic and a pinch of salt. Slice the steak thinly on the bias. Serve with a mound of the arugula on top or on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84446\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\">\u003cimg class=\"size-full wp-image-84446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\" alt=\"Grilled Marinated Flank Steak. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"There’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.","status":"publish","parent":0,"modified":1550609866,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":635},"headData":{"title":"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad | KQED","description":"There’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad","datePublished":"2014-07-03T02:01:12.000Z","dateModified":"2019-02-19T20:57:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"84257 http://blogs.kqed.org/bayareabites/?p=84257","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/","disqusTitle":"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad","path":"/bayareabites/84257/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84447\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\">\u003cimg class=\"size-full wp-image-84447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final1000.jpg\" alt=\"Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak with Arugula Salad. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m not really a steak person. You would think I would be, being from Texas. (It is likely they will revoke my Texas heritage just for saying something as blasphemous as that.) However, I’m just not really a steak person. I’m not the kind of person who would just throw a big, thick T-bone on the grill and then eat it with a sprinkle of salt and pepper. (I would take a few bites though!)\u003c/p>\n\u003cp>I do love the tougher flat cuts though—like flank, skirt, hanger, and even flatiron—that are seared on the outside, medium-rare on the inside, sliced really thinly, and served with some kind of fresh salad or earthy sauté. Yes, I realize these are steaks, but just not what I initially think of when someone says, “Let’s eat steak!”\u003c/p>\n\u003cp>Unlike NY strips, filets, etc, these aren’t cut from the loin or the rib. They come as is, they are tough, they like to be marinated, and they require that you grill them properly (anything over medium-rare and they get chewy-tough). But they are full of robust beefy flavor, they tend to be less expensive, and because they are great sliced (excellent for tacos) you can extend their reach...in other words, you don’t have to buy as much to feed your people.\u003c/p>\n\u003cp>This is my favorite, all-purpose marinade that I use for just about any way I might serve flank steak (you can swap out skirt or hanger for this recipe). The peppery arugula salad that I serve on top can be gussied up as you see fit. Add cherry tomatoes, grilled corn kernels, sliced cucumbers, fresh herbs, and/or any kind of shaved aged cheese, such as Parmesan, to customize it.\u003c/p>\n\u003cfigure id=\"attachment_84449\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\">\u003cimg class=\"size-full wp-image-84449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-ingredients1000.jpg\" alt=\"Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Grilled Marinated Flank Steak with Arugula Salad. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>One 2 lb flank steak\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Marinade:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>Juice and zest of 1 large orange\u003c/li>\n\u003cli>1/4 cup reduced-sodium tamari or soy sauce\u003c/li>\n\u003cli>1 tablespoon grainy mustard\u003c/li>\n\u003cli>1 tablespoon olive oil\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Arugula Salad:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>3 cups baby arugula\u003c/li>\n\u003cli>Extra virgin olive oil\u003c/li>\n\u003cli>Balsamic vinegar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a shallow baking dish, whisk together the orange juice and zest, tamari, mustard, olive oil, onion, and garlic. Prick the flank steak all over with a fork on both sides. Sprinkle with salt and a few grinds of pepper. Place in the marinade, turning to coat. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84450\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\">\u003cimg class=\"size-full wp-image-84450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-marinating.jpg\" alt=\"After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">After pricking the steak with a fork on both sides place it in prepped marinade. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>About 1 hour before grilling, remove the steak from the refrigerator and let sit at room temperature. Prepare a charcoal or gas grill for direct high-heat grilling. Brush and oil the grill grate. Remove the steak from the marinade and place over the hot coals. Grill, turning occasionally, until browned but still pink in the middle (flank steak is best at medium-rare and if not grilled no more than medium). Remove the steak from the grill and transfer to a cutting board. Tent with foil and let stand for 10 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84444\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\">\u003cimg class=\"size-full wp-image-84444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-bbq1000.jpg\" alt=\"Grill the flank steak to medium. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grill the flank steak to medium-rare. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Meanwhile, in a bowl, toss the arugula with a drizzle of olive oil and balsamic and a pinch of salt. Slice the steak thinly on the bias. Serve with a mound of the arugula on top or on the side.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_84446\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\">\u003cimg class=\"size-full wp-image-84446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/flank-steak-final700.jpg\" alt=\"Grilled Marinated Flank Steak. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Marinated Flank Steak. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84257/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad","authors":["5015"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_8243","bayareabites_2113","bayareabites_1289","bayareabites_16297","bayareabites_14738","bayareabites_1815","bayareabites_753","bayareabites_3682"],"featImg":"bayareabites_84445","label":"bayareabites"},"bayareabites_79378":{"type":"posts","id":"bayareabites_79378","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79378","score":null,"sort":[1395505271000]},"guestAuthors":[],"slug":"cuesas-guide-to-spring-greens","title":"CUESA's Guide to Spring Greens","publishDate":1395505271,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide.jpg\" alt=\"CUESA's Guide to Spring Greens\" width=\"610\" height=\"665\" class=\"aligncenter size-full wp-image-79383\">\u003c/a>\u003c/p>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/guide-greens\" target=\"_blank\">CUESA \u003c/a>(3/21/2014)\u003c/p>\n\u003cp>Spring is here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots.\u003c/p>\n\u003cp>The term “greens” refers to leafy plants that are cooked or eaten raw. Many of these vegetables and herbs are rich in vitamin C, beta carotene, and dietary fiber, with darker leaves typically being more nutritious.\u003c/p>\n\u003cp>Remove greens from compostable bags when you get home, or they will lose moisture quickly. To store greens, we recommend keeping them in a container or plastic bag in the refrigerator. A salad spinner is ideal, because the greens are held loosely in the basket, away from direct contact with water. You can also wrap them in moist towels and keep them in the crisper. And don’t toss those beet, radish, and turnip tops—they make perfectly delicious cooked greens themselves!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here are some of the more common (and a few usual) greens you’ll find at the Ferry Plaza Farmers Market. Celebrate the onset of spring and the diversity of greens at \u003ca href=\"http://www.cuesa.org/event/spring-greens-celebration\">CUESA’s Spring Greens Celebration\u003c/a> (Sat, Mar 22, 10am-1pm).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/CUESA_Greens_Guide.pdf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide_download_sq.jpg\" alt=\"Download CUESA's guide to Greens at the Farmers' Market\" width=\"250\" height=\"250\" class=\"alignleft size-full wp-image-79384\">\u003c/a>\u003cstrong>Amaranth greens:\u003c/strong> Though often a deep reddish color, these “greens” are eaten when young and have a slightly sweet flavor. They can be cooked like spinach. Unless they are very young, it’s best to chop them before cooking.\u003c/p>\n\u003cp>\u003cstrong>Arugula:\u003c/strong> This delicious leafy plant enhances any salad with its peppery flavor. Arugula is great on pizza (added at the end of baking) or sandwiches. Look for freshly cut arugula with firm and tender green leaves. The more mature leaves have a more pungent bite.\u003c/p>\n\u003cp>\u003cstrong>Beet greens:\u003c/strong> Beet greens are rarely sold on their own—they come with the roots when purchased by the bunch. Similar in taste to chard and spinach, the leaves are flat with ribs that match the color of the beet and are generally steamed, sautéed, or braised.\u003c/p>\n\u003cp>\u003cstrong>Broccoli rabe:\u003c/strong> Popular in Italian, Chinese, and Portuguese cooking, broccoli rabe, or rapini, has many jagged-edged leaves and a bud that resembles broccoli, sometimes with small, yellow flowers that are also edible. The taste is similar to broccoli but more bitter.\u003c/p>\n\u003cp>\u003cstrong>Chard:\u003c/strong> Chard has wide, fan-like leaves and a thick, crunchy stalk that comes in a variety of colors, including white, red, yellow, and orange. It can be eaten raw, but cooking makes it sweeter and less bitter. The stems take longer to cook than the leaves, so throw them into the pot first.\u003c/p>\n\u003cp>\u003cstrong>Collards:\u003c/strong> Collard greens belong to the Brassicaceae family, making them an excellent choice in the cooler months. Their blue-green leaves are broad and smooth in texture, and their size makes them a good tortilla substitute for wraps.\u003c/p>\n\u003cp>\u003cstrong>Cress:\u003c/strong> Cress is closely related to the mustard plant and, like its relative, it is a fast-growing herb with a tangy, peppery flavor. It is generally cultivated in warmer climates with moist soil. Its leaves are commonly used in salads and sandwiches or as a garnish.\u003c/p>\n\u003cp>\u003cstrong>Dandelion greens:\u003c/strong> Related to the common weed, these greens have a bitter flavor that mellows when cooked. They are delicious steamed or braised and can be used in place of spinach. They also make a complex and spicy addition to your favorite grilled cheese sandwich.\u003c/p>\n\u003cp>\u003cstrong>Fava greens:\u003c/strong> Fava greens are similar to young spinach, but the leaves are thicker, with a milder flavor. The leaves are most tender early in the season, which lasts through the end of spring. They can be added to salads or cooked in pasta or eggs.\u003c/p>\n\u003cp>\u003cstrong>Kale:\u003c/strong> Kale can be eaten raw (adding a punch to salads) or cooked. Look for crisp stalks and unwilted leaves. Varieties available at the market include Green, Curly, Lacinato (“Dino”), Red Russian, Redbor, Siberian, and Spigarello.\u003c/p>\n\u003cp>\u003cstrong>Lettuce:\u003c/strong> Usually eaten raw in salads, lettuce has tender leaves with a crunchy rib. There are six common cultivar groups for lettuce—butterhead, Chinese lettuce, iceberg, looseleaf, romaine, and summer crisp—but hundreds of varieties exist within each of these categories.\u003c/p>\n\u003cp>\u003cstrong>Mizuna:\u003c/strong> This Asian green, a member of the mustard family, has delicate, frond-like, bright green leaves. Mizuna is a very hardy plant (both heat and cold tolerant) with a characteristic fresh peppery-cabbage flavor.\u003c/p>\n\u003cp>\u003cstrong>Mustard greens:\u003c/strong> These flavorful, spicy greens come from the same plant that makes mustard seed. Mustard leaves can be flat, crinkled, or ruffled, and can take on a number of colors, including beautiful reds and purples.\u003c/p>\n\u003cp>\u003cstrong>Nettles:\u003c/strong> Nettles have long been used as a medicinal herb, treating arthritis, anemia, hay fever, and kidney problems. When cooked, the leaves have an earthy flavor and become very soft, making them perfect for blending into a soup. Be careful when handling raw nettles; blanching or cooking them will remove the sting.\u003c/p>\n\u003cp>\u003cstrong>Pea shoots:\u003c/strong> Typically available in the spring, pea shoots are the leaves that adorn the common pea plant. They are bright green, crisp, and taste much like their namesake. They can be enjoyed raw or cooked and pair well with meat, beans, and pastas.\u003c/p>\n\u003cp>\u003cstrong>Orach:\u003c/strong> Also called mountain spinach, this bright magenta vegetable has a mild chard-like flavor but tastes saltier than most greens, as the minerals from the soil are stored in the leaves. It can be eaten raw in salads or cooked like spinach. Like beets, it can color a whole dish pink!\u003c/p>\n\u003cp>\u003cstrong>Spinach:\u003c/strong> Spinach has been cultivated for over 2,500 years. It is full of iron, calcium, fiber, and vitamins A and C. It also contains folic acid, chlorophyll, and antioxidants. Spinach has a subtle yet assertive flavor, often with iron or metallic notes. It is sweetest during cold weather.\u003c/p>\n\u003cp>\u003cstrong>Tatsoi:\u003c/strong> An Asian green also known as spoon mustard, tatsoi has dark green spoon-shaped leaves, a soft creamy texture, and a subtle yet distinctive flavor. Tatsoi is a great addition to salads, stir-fries, or used as a spicier substitute for basil in pesto.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Look for greens at these farms:\u003c/strong> \u003cem>Capay Organic, Chue’s Farm, County Line Harvest, Dirty Girl Produce, Eatwell Farm, Everything Under the Sun, Four Sisters Farm, Heirloom Organic Gardens, Iacopi Farm, Knoll Farms, Little Organic Farm, Marin Roots Farm, Star Route Farms, Tierra Vegetables.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Spring is here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots. ","status":"publish","parent":0,"modified":1553555841,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1075},"headData":{"title":"CUESA's Guide to Spring Greens | KQED","description":"Spring is here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"CUESA's Guide to Spring Greens","datePublished":"2014-03-22T16:21:11.000Z","dateModified":"2019-03-25T23:17:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"79378 http://blogs.kqed.org/bayareabites/?p=79378","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/22/cuesas-guide-to-spring-greens/","disqusTitle":"CUESA's Guide to Spring Greens","path":"/bayareabites/79378/cuesas-guide-to-spring-greens","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide.jpg\" alt=\"CUESA's Guide to Spring Greens\" width=\"610\" height=\"665\" class=\"aligncenter size-full wp-image-79383\">\u003c/a>\u003c/p>\n\u003cp>Post by Brie Mazurek, \u003ca href=\"http://www.cuesa.org/article/guide-greens\" target=\"_blank\">CUESA \u003c/a>(3/21/2014)\u003c/p>\n\u003cp>Spring is here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots.\u003c/p>\n\u003cp>The term “greens” refers to leafy plants that are cooked or eaten raw. Many of these vegetables and herbs are rich in vitamin C, beta carotene, and dietary fiber, with darker leaves typically being more nutritious.\u003c/p>\n\u003cp>Remove greens from compostable bags when you get home, or they will lose moisture quickly. To store greens, we recommend keeping them in a container or plastic bag in the refrigerator. A salad spinner is ideal, because the greens are held loosely in the basket, away from direct contact with water. You can also wrap them in moist towels and keep them in the crisper. And don’t toss those beet, radish, and turnip tops—they make perfectly delicious cooked greens themselves!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here are some of the more common (and a few usual) greens you’ll find at the Ferry Plaza Farmers Market. Celebrate the onset of spring and the diversity of greens at \u003ca href=\"http://www.cuesa.org/event/spring-greens-celebration\">CUESA’s Spring Greens Celebration\u003c/a> (Sat, Mar 22, 10am-1pm).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/CUESA_Greens_Guide.pdf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/greens_guide_download_sq.jpg\" alt=\"Download CUESA's guide to Greens at the Farmers' Market\" width=\"250\" height=\"250\" class=\"alignleft size-full wp-image-79384\">\u003c/a>\u003cstrong>Amaranth greens:\u003c/strong> Though often a deep reddish color, these “greens” are eaten when young and have a slightly sweet flavor. They can be cooked like spinach. Unless they are very young, it’s best to chop them before cooking.\u003c/p>\n\u003cp>\u003cstrong>Arugula:\u003c/strong> This delicious leafy plant enhances any salad with its peppery flavor. Arugula is great on pizza (added at the end of baking) or sandwiches. Look for freshly cut arugula with firm and tender green leaves. The more mature leaves have a more pungent bite.\u003c/p>\n\u003cp>\u003cstrong>Beet greens:\u003c/strong> Beet greens are rarely sold on their own—they come with the roots when purchased by the bunch. Similar in taste to chard and spinach, the leaves are flat with ribs that match the color of the beet and are generally steamed, sautéed, or braised.\u003c/p>\n\u003cp>\u003cstrong>Broccoli rabe:\u003c/strong> Popular in Italian, Chinese, and Portuguese cooking, broccoli rabe, or rapini, has many jagged-edged leaves and a bud that resembles broccoli, sometimes with small, yellow flowers that are also edible. The taste is similar to broccoli but more bitter.\u003c/p>\n\u003cp>\u003cstrong>Chard:\u003c/strong> Chard has wide, fan-like leaves and a thick, crunchy stalk that comes in a variety of colors, including white, red, yellow, and orange. It can be eaten raw, but cooking makes it sweeter and less bitter. The stems take longer to cook than the leaves, so throw them into the pot first.\u003c/p>\n\u003cp>\u003cstrong>Collards:\u003c/strong> Collard greens belong to the Brassicaceae family, making them an excellent choice in the cooler months. Their blue-green leaves are broad and smooth in texture, and their size makes them a good tortilla substitute for wraps.\u003c/p>\n\u003cp>\u003cstrong>Cress:\u003c/strong> Cress is closely related to the mustard plant and, like its relative, it is a fast-growing herb with a tangy, peppery flavor. It is generally cultivated in warmer climates with moist soil. Its leaves are commonly used in salads and sandwiches or as a garnish.\u003c/p>\n\u003cp>\u003cstrong>Dandelion greens:\u003c/strong> Related to the common weed, these greens have a bitter flavor that mellows when cooked. They are delicious steamed or braised and can be used in place of spinach. They also make a complex and spicy addition to your favorite grilled cheese sandwich.\u003c/p>\n\u003cp>\u003cstrong>Fava greens:\u003c/strong> Fava greens are similar to young spinach, but the leaves are thicker, with a milder flavor. The leaves are most tender early in the season, which lasts through the end of spring. They can be added to salads or cooked in pasta or eggs.\u003c/p>\n\u003cp>\u003cstrong>Kale:\u003c/strong> Kale can be eaten raw (adding a punch to salads) or cooked. Look for crisp stalks and unwilted leaves. Varieties available at the market include Green, Curly, Lacinato (“Dino”), Red Russian, Redbor, Siberian, and Spigarello.\u003c/p>\n\u003cp>\u003cstrong>Lettuce:\u003c/strong> Usually eaten raw in salads, lettuce has tender leaves with a crunchy rib. There are six common cultivar groups for lettuce—butterhead, Chinese lettuce, iceberg, looseleaf, romaine, and summer crisp—but hundreds of varieties exist within each of these categories.\u003c/p>\n\u003cp>\u003cstrong>Mizuna:\u003c/strong> This Asian green, a member of the mustard family, has delicate, frond-like, bright green leaves. Mizuna is a very hardy plant (both heat and cold tolerant) with a characteristic fresh peppery-cabbage flavor.\u003c/p>\n\u003cp>\u003cstrong>Mustard greens:\u003c/strong> These flavorful, spicy greens come from the same plant that makes mustard seed. Mustard leaves can be flat, crinkled, or ruffled, and can take on a number of colors, including beautiful reds and purples.\u003c/p>\n\u003cp>\u003cstrong>Nettles:\u003c/strong> Nettles have long been used as a medicinal herb, treating arthritis, anemia, hay fever, and kidney problems. When cooked, the leaves have an earthy flavor and become very soft, making them perfect for blending into a soup. Be careful when handling raw nettles; blanching or cooking them will remove the sting.\u003c/p>\n\u003cp>\u003cstrong>Pea shoots:\u003c/strong> Typically available in the spring, pea shoots are the leaves that adorn the common pea plant. They are bright green, crisp, and taste much like their namesake. They can be enjoyed raw or cooked and pair well with meat, beans, and pastas.\u003c/p>\n\u003cp>\u003cstrong>Orach:\u003c/strong> Also called mountain spinach, this bright magenta vegetable has a mild chard-like flavor but tastes saltier than most greens, as the minerals from the soil are stored in the leaves. It can be eaten raw in salads or cooked like spinach. Like beets, it can color a whole dish pink!\u003c/p>\n\u003cp>\u003cstrong>Spinach:\u003c/strong> Spinach has been cultivated for over 2,500 years. It is full of iron, calcium, fiber, and vitamins A and C. It also contains folic acid, chlorophyll, and antioxidants. Spinach has a subtle yet assertive flavor, often with iron or metallic notes. It is sweetest during cold weather.\u003c/p>\n\u003cp>\u003cstrong>Tatsoi:\u003c/strong> An Asian green also known as spoon mustard, tatsoi has dark green spoon-shaped leaves, a soft creamy texture, and a subtle yet distinctive flavor. Tatsoi is a great addition to salads, stir-fries, or used as a spicier substitute for basil in pesto.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Look for greens at these farms:\u003c/strong> \u003cem>Capay Organic, Chue’s Farm, County Line Harvest, Dirty Girl Produce, Eatwell Farm, Everything Under the Sun, Four Sisters Farm, Heirloom Organic Gardens, Iacopi Farm, Knoll Farms, Little Organic Farm, Marin Roots Farm, Star Route Farms, Tierra Vegetables.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79378/cuesas-guide-to-spring-greens","authors":["5484"],"categories":["bayareabites_12276","bayareabites_50","bayareabites_1874","bayareabites_95"],"tags":["bayareabites_2113","bayareabites_981","bayareabites_3051","bayareabites_237","bayareabites_1000","bayareabites_3050","bayareabites_9261","bayareabites_1011"],"featImg":"bayareabites_79386","label":"bayareabites"},"bayareabites_3426":{"type":"posts","id":"bayareabites_3426","meta":{"index":"posts_1591205157","site":"bayareabites","id":"3426","score":null,"sort":[1241100021000]},"guestAuthors":[],"slug":"grilled-pizza","title":"Grilled Pizza","publishDate":1241100021,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-on-grill.jpg\" alt=\"grilled pizza\" width=\"400\" height=\"400\" class=\"alignleft size-full wp-image-3427\">Until a few years ago, I always preferred the pizza from my native state of New York to anything I found in California. The pizza in North County San Diego, where I grew up, was inedible as far as my family was concerned, so we always made our pizza at home. My mother's pizzas were unparalleled by anything we could get at a local pizzeria -- thick crust with a tangy tomato sauce laced with anchovies and black olives. When I moved to San Francisco years ago, I loved that I could finally buy a decent pizza. Right now, \u003cstrong>\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.urbanspoon.com/r/6/83279/restaurant/Dopo-Oakland\">Dopo\u003c/a>\u003c/strong> are my East Bay neighborhood favorites, with \u003cstrong>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delifina\u003c/a>\u003c/strong> taking the gold medal for my all-around favorite local pie. Yet although these restaurants and many others offer wonderful Roma and Neopolitan-style pizzas, I still often make my own pies at home, especially now that I've discovered grilled pizza.\u003c/p>\n\u003cp>Yes, I am now grilling my pizzas. This may sound odd, but using your grill actually makes more sense than baking your pizza in an oven. Although people will disagree about toppings -- sauce or fresh tomatoes? Anchovies or plain cheese? -- it is universally known that you need a very hot oven to make a great crust. A home oven only reaches a max of 500 or, if you're lucky, 550 degrees, while most grills get up to 600 degrees or hotter (mine gets up to 650 degrees). You'll never replicate the intense radiant heat from a professional pizzeria oven at home, but using a barbecue grill will get you pretty close. Used with a pizza stone, your backyard grill becomes the perfect home pizza oven.\u003c/p>\n\u003cp>I also have a new dough recipe which is worth mentioning. I used to make my pizza dough the old fashioned way, kneading it by hand and then letting it rise in a bowl. But I recently tried \u003cstrong>\u003ca href=\"http://www.nytimes.com/2009/04/19/magazine/19food-t-001.html\">a recipe from the New York Times Sunday Magazine\u003c/a>\u003c/strong> and loved it. This recipe lets the paddle on your mixer do all the kneading, so it's quick to make and pretty mess free. If you don't have a stand mixer, you can still knead the dough, but if you do have one, this recipe is so easy there's no reason to ever buy pre-made dough again. Best of all, the final result is a moist pizza dough that crusts beautifully.\u003c/p>\n\u003cp>My new homemade pizza of choice is one made with wilted arugula, prosciutto, and Brie cheese. I love how the earthy and slightly peppery arugula tastes with the salty pork and oozy puddles of buttery cheese. It's truly a match made in pizza heaven. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nWhy make your own pizza?\u003c/strong>\u003cbr>\n1. Homemade pizza is much less expensive than restaurant pizza, especially for a family of four. When I buy two pies at a local restaurant, I often spend over $40, but making two larger pizzas at home usually runs under $20 (and if I use only cheese, basil and tomatoes, I spend less than $10).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Making pizza is a great way to get your kids involved in the cooking process. My kids love to make and stretch dough, and slather toppings on their own pizzas. They take great pride in their finished pies and usually lick the plate clean.\u003c/p>\n\u003cp>3. Pizza night is just way more fun when everyone gets sticky dough on their hands.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/grilling-a-pizza.jpg\" alt=\"pizza on the grill\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3428\">\u003c/p>\n\u003cp>\u003cstrong>Tips for baking a pizza on a grill:\u003c/strong>\u003cbr>\n1. Preheat the grill with the door closed at the highest possible setting.\u003c/p>\n\u003cp>2. Place the pizza stone on the grill before you turn on the heat or the stone will crack.\u003c/p>\n\u003cp>3. If you don't have a peel, buy one. Pizza peels are a necessary investment if you don't want to burn yourself.\u003c/p>\n\u003cp>4. Make sure your pizza peel is nicely floured before laying down the dough as you want the pizza to easily slide off. If the dough sticks to the peel, your toppings will fall onto the stone while your pizza stays on the peel. Before you try to slide the pizza onto your hot stone, give the peel a jiggle. If the pizza moves, you're in good shape. If it seems stuck, carefully lift the edges of the dough and flick some flour underneath until you get some movement. \u003c/p>\n\u003cp>5. If you accidentally slide the pizza halfway off the stone, you can let it cook for a couple minutes and then the dough will be hard enough for you to pull it all back onto the stone without any permanent damage.\u003c/p>\n\u003cp>6. Your pizza will bake in 5-7 minutes on the grill, so be careful not to leave it on too long.\u003c/p>\n\u003cp>7. Always keep the grill closed when baking your pies\u003c/p>\n\u003cp>8. When checking for doneness, lift the pizza off the stone a bit to see if the bottom is getting too crisp. On a grill, the hot air doesn't circulate but instead radiates upward so you can easily burn your crust if you're not careful.\u003c/p>\n\u003cp>9. If using a gas grill, you may need to turn the heat down after cooking more than a couple of pizzas to avoid burning the dough.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-on-peel11.jpg\" alt=\"Arugula, Prosciutto, and Brie Cheese Pizza\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3443\">\u003c/p>\n\u003cp>\u003cstrong>Arugula, Prosciutto, and Brie Cheese Pizza\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 pizza\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound pizza dough (half of the NY Times Magazine recipe) already risen and then refrigerated for at least a half hour\u003cbr>\n2 cups fresh arugula\u003cbr>\n2 cloves of garlic smashed and chopped\u003cbr>\n¼ cup extra virgin olive oil\u003cbr>\n¼ cup chopped prosciutto\u003cbr>\n6 oz Brie (about a half-wedge) cut into ½ slices\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat your grill with your pizza stone inside. For gas grills, heat on high for about 10 minutes. For charcoal grills, heat coals until white hot\u003c/p>\n\u003cp>2. While grill is warming, heat a large pan on medium-high on your stove top. When pan is hot, add 2 Tbsp olive oil, garlic and arugula and mix. Turn off heat and cover for 3-5 minutes, or until arugula is wilted.\u003c/p>\n\u003cp>3. Flour a solid surface, such as a stone or wooden counter top or large cutting board, and shape your pizza. You can stretch the dough or use a rolling pin to shape it into a 12 to 14-inch round.\u003c/p>\n\u003cp>4. Place dough on a floured pizza peel and drizzle the dough with remaining olive oil. Evenly sprinkle the arugula and prosciutto on top and then add the Brie slices. Dust the top with a dash of sea salt.\u003c/p>\n\u003cp>5. Jiggle the dough on the pizza peel to make sure it's mobile and then place on top of the now hot pizza stone. Cover your grill and cook for 5-7 minutes or until the bottom of the crust is crisp and the top is lightly browned.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>6. Slice and serve.\u003c/p>\n\n","blocks":[],"excerpt":"Yes, I am now grilling my pizzas. This may sound odd, but using your grill actually makes more sense than baking your pizza in an oven. Although people will disagree about toppings -- sauce or fresh tomatoes? Anchovies or plain cheese? – it is universally known that you need a very hot oven to make a great crust. A home oven only reaches a max of 500 or, if you're lucky, 550 degrees, while most grills get up to 600 degrees or hotter (mine gets up to 650 degrees). You'll never replicate the intense radiant heat from a professional pizzeria oven at home, but using a barbecue grill will get you pretty close. Used with a pizza stone, your backyard grill becomes the perfect home pizza oven.","status":"publish","parent":0,"modified":1241132069,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1144},"headData":{"title":"Grilled Pizza | KQED","description":"Yes, I am now grilling my pizzas. This may sound odd, but using your grill actually makes more sense than baking your pizza in an oven. Although people will disagree about toppings -- sauce or fresh tomatoes? Anchovies or plain cheese? – it is universally known that you need a very hot oven to make a great crust. A home oven only reaches a max of 500 or, if you're lucky, 550 degrees, while most grills get up to 600 degrees or hotter (mine gets up to 650 degrees). You'll never replicate the intense radiant heat from a professional pizzeria oven at home, but using a barbecue grill will get you pretty close. Used with a pizza stone, your backyard grill becomes the perfect home pizza oven.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Grilled Pizza","datePublished":"2009-04-30T14:00:21.000Z","dateModified":"2009-04-30T22:54:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"3426 http://blogs.kqed.org/bayareabites/?p=3426","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/04/30/grilled-pizza/","disqusTitle":"Grilled Pizza","path":"/bayareabites/3426/grilled-pizza","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-on-grill.jpg\" alt=\"grilled pizza\" width=\"400\" height=\"400\" class=\"alignleft size-full wp-image-3427\">Until a few years ago, I always preferred the pizza from my native state of New York to anything I found in California. The pizza in North County San Diego, where I grew up, was inedible as far as my family was concerned, so we always made our pizza at home. My mother's pizzas were unparalleled by anything we could get at a local pizzeria -- thick crust with a tangy tomato sauce laced with anchovies and black olives. When I moved to San Francisco years ago, I loved that I could finally buy a decent pizza. Right now, \u003cstrong>\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.urbanspoon.com/r/6/83279/restaurant/Dopo-Oakland\">Dopo\u003c/a>\u003c/strong> are my East Bay neighborhood favorites, with \u003cstrong>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delifina\u003c/a>\u003c/strong> taking the gold medal for my all-around favorite local pie. Yet although these restaurants and many others offer wonderful Roma and Neopolitan-style pizzas, I still often make my own pies at home, especially now that I've discovered grilled pizza.\u003c/p>\n\u003cp>Yes, I am now grilling my pizzas. This may sound odd, but using your grill actually makes more sense than baking your pizza in an oven. Although people will disagree about toppings -- sauce or fresh tomatoes? Anchovies or plain cheese? -- it is universally known that you need a very hot oven to make a great crust. A home oven only reaches a max of 500 or, if you're lucky, 550 degrees, while most grills get up to 600 degrees or hotter (mine gets up to 650 degrees). You'll never replicate the intense radiant heat from a professional pizzeria oven at home, but using a barbecue grill will get you pretty close. Used with a pizza stone, your backyard grill becomes the perfect home pizza oven.\u003c/p>\n\u003cp>I also have a new dough recipe which is worth mentioning. I used to make my pizza dough the old fashioned way, kneading it by hand and then letting it rise in a bowl. But I recently tried \u003cstrong>\u003ca href=\"http://www.nytimes.com/2009/04/19/magazine/19food-t-001.html\">a recipe from the New York Times Sunday Magazine\u003c/a>\u003c/strong> and loved it. This recipe lets the paddle on your mixer do all the kneading, so it's quick to make and pretty mess free. If you don't have a stand mixer, you can still knead the dough, but if you do have one, this recipe is so easy there's no reason to ever buy pre-made dough again. Best of all, the final result is a moist pizza dough that crusts beautifully.\u003c/p>\n\u003cp>My new homemade pizza of choice is one made with wilted arugula, prosciutto, and Brie cheese. I love how the earthy and slightly peppery arugula tastes with the salty pork and oozy puddles of buttery cheese. It's truly a match made in pizza heaven. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nWhy make your own pizza?\u003c/strong>\u003cbr>\n1. Homemade pizza is much less expensive than restaurant pizza, especially for a family of four. When I buy two pies at a local restaurant, I often spend over $40, but making two larger pizzas at home usually runs under $20 (and if I use only cheese, basil and tomatoes, I spend less than $10).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Making pizza is a great way to get your kids involved in the cooking process. My kids love to make and stretch dough, and slather toppings on their own pizzas. They take great pride in their finished pies and usually lick the plate clean.\u003c/p>\n\u003cp>3. Pizza night is just way more fun when everyone gets sticky dough on their hands.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/grilling-a-pizza.jpg\" alt=\"pizza on the grill\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3428\">\u003c/p>\n\u003cp>\u003cstrong>Tips for baking a pizza on a grill:\u003c/strong>\u003cbr>\n1. Preheat the grill with the door closed at the highest possible setting.\u003c/p>\n\u003cp>2. Place the pizza stone on the grill before you turn on the heat or the stone will crack.\u003c/p>\n\u003cp>3. If you don't have a peel, buy one. Pizza peels are a necessary investment if you don't want to burn yourself.\u003c/p>\n\u003cp>4. Make sure your pizza peel is nicely floured before laying down the dough as you want the pizza to easily slide off. If the dough sticks to the peel, your toppings will fall onto the stone while your pizza stays on the peel. Before you try to slide the pizza onto your hot stone, give the peel a jiggle. If the pizza moves, you're in good shape. If it seems stuck, carefully lift the edges of the dough and flick some flour underneath until you get some movement. \u003c/p>\n\u003cp>5. If you accidentally slide the pizza halfway off the stone, you can let it cook for a couple minutes and then the dough will be hard enough for you to pull it all back onto the stone without any permanent damage.\u003c/p>\n\u003cp>6. Your pizza will bake in 5-7 minutes on the grill, so be careful not to leave it on too long.\u003c/p>\n\u003cp>7. Always keep the grill closed when baking your pies\u003c/p>\n\u003cp>8. When checking for doneness, lift the pizza off the stone a bit to see if the bottom is getting too crisp. On a grill, the hot air doesn't circulate but instead radiates upward so you can easily burn your crust if you're not careful.\u003c/p>\n\u003cp>9. If using a gas grill, you may need to turn the heat down after cooking more than a couple of pizzas to avoid burning the dough.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-on-peel11.jpg\" alt=\"Arugula, Prosciutto, and Brie Cheese Pizza\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-3443\">\u003c/p>\n\u003cp>\u003cstrong>Arugula, Prosciutto, and Brie Cheese Pizza\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 pizza\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 pound pizza dough (half of the NY Times Magazine recipe) already risen and then refrigerated for at least a half hour\u003cbr>\n2 cups fresh arugula\u003cbr>\n2 cloves of garlic smashed and chopped\u003cbr>\n¼ cup extra virgin olive oil\u003cbr>\n¼ cup chopped prosciutto\u003cbr>\n6 oz Brie (about a half-wedge) cut into ½ slices\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Heat your grill with your pizza stone inside. For gas grills, heat on high for about 10 minutes. For charcoal grills, heat coals until white hot\u003c/p>\n\u003cp>2. While grill is warming, heat a large pan on medium-high on your stove top. When pan is hot, add 2 Tbsp olive oil, garlic and arugula and mix. Turn off heat and cover for 3-5 minutes, or until arugula is wilted.\u003c/p>\n\u003cp>3. Flour a solid surface, such as a stone or wooden counter top or large cutting board, and shape your pizza. You can stretch the dough or use a rolling pin to shape it into a 12 to 14-inch round.\u003c/p>\n\u003cp>4. Place dough on a floured pizza peel and drizzle the dough with remaining olive oil. Evenly sprinkle the arugula and prosciutto on top and then add the Brie slices. Dust the top with a dash of sea salt.\u003c/p>\n\u003cp>5. Jiggle the dough on the pizza peel to make sure it's mobile and then place on top of the now hot pizza stone. Cover your grill and cook for 5-7 minutes or until the bottom of the crust is crisp and the top is lightly browned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>6. Slice and serve.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/3426/grilled-pizza","authors":["5016"],"categories":["bayareabites_752","bayareabites_12"],"tags":["bayareabites_2113","bayareabites_2114","bayareabites_2112","bayareabites_443"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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