Curried Turkey Salad
With Thanksgiving past, our departure date is just 2 days away. This last month we've had a wonderful time visiting with family and friends and saying goodbye. Now, our belongings are safely tucked away in storage for the next 5 years, our house and cars are sold, and we have some pretty enormous duffel bags sitting packed at the foot of our bed. Last night we completed the last item on our Haiti-bound check-list, and stayed up late chatting excitedly about the new things to come; a baby, learning a new culture, cuisine, language and job, traveling, hosting friends and family. Life feels pretty vast right now!
Lest we digress too long from the ever important topic of food, and with a mind to Thanksgiving leftovers, we're sharing our favorite spunky and updated curried turkey salad today. This is a vibrant and flavorful recipe Paul has been perfecting for the past year, and a delicious lunch as you laze around after the holiday. Think of this recipe as a guide, and freestyle with whatever ingredients you happen to have on hand.
Yield: Approximately 4 cups turkey salad
Base Ingredients:
- 3 cups cooked turkey/chicken
- 1/3 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 tablespoon sweet curry powder
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika powder
- 1/4 teaspoon cumin
- pinch cayenne
Add ins:
- 1 red bell pepper, finely diced (substitute a spicy variety)
- 1/3 cup slivered almonds (substitute cashews, peanuts)
- 1 medium apple, finely diced (substitute celery, cucumber)
- 2 tablespoons finely chopped cilantro (substitute parsley, basil, mint)
- 2 tablespoons finely chopped chives (substitute green onions, shallot, red onion)
- Raisins, dried cranberry or other dried fruit (optional)
Steps:
- In a large mixing bowl, mix together the base ingredients; mayonnaise, lime juice, curry powder, salt, garlic powder, paprika, cumin and cayenne until well combined.
- Stir in the cooked turkey, red bell pepper, almonds, apple, cilantro and chives. Taste and adjust the salt, pepper and lime to your preference and serve immediately on a starchy vehicle of your choosing, we prefer open faced sourdough sandwiches.
Summer Chicken Waldorf Salad
Gideon just crested his second week of life, and we are happily adjusting to the logistical maneuverings of being a newly minted family of four. We have tried to eat most meals together as a family with Madeline, and now little Gideon has been joining us. As Madeline holds court from her highchair, swinging her legs and filling her cheeks to capacity, her little brother sleeps soundly in middle of the table. Recently, I have found myself craving sandwiches, and their one-handed portability is especially great for multi-tasking with small kids. This week, with my father-in-law's delicious barbecue chicken and some classic Waldorf ingredients in the fridge, I decided to make my own non-traditional version of a Summer Chicken Waldorf Salad. I started with a classic base: chicken, celery, grapes, and apples. Fresh produce from a nearby farmstand inspired some summery additions; a smattering of blueberries, fresh sweet corn on the cob, and parsley. I cut the thick mayonnaise base of a traditional Waldorf dressing with greek yogurt and seasoned the salad before pouring over the dressing with extra lemon for brightness.
Andean Corn and Cheese Salad
Andean Corn and Cheese Salad is one of our quickest, easiest, and most delicious vegetable salads. In the tradition of Andean cuisine, this dish relies on the simple flavors of local fresh vegetables to create a balanced and vibrant dish. I love the way the bright fresh flavors in this salad are contrasted with soft salty chunks of creamy queso blanco. This recipe is adapted from one of our favorite cookbooks of the year: Gran Cocina Latina by Maricel Presilla. This beautifully compiled and thoroughly researched tome is an incredible resource for people interested in exploring the diverse and vibrant food of Latin America.
Turkey Feta Burgers with Yogurt Curry Sauce
On a holiday weekend famous for feasting and barbecues, we wanted to share one of our favorite burgers. These healthy Turkey Feta Burgers with Yogurt Curry Sauce are quick to make, light on fat, and big on flavor. If you are feeling adventurous, you can also substitute the turkey in this recipe for another lean meat like lamb, buffalo, or venison. To top these burgers, we ditch the usual lettuce, and opt instead for the crips fresh accompaniments of cucumber, tomato, and homemade pickled red onions.
Southwest Black Bean Salad
In high school while browsing for recipes for a Mother’s Day brunch, I was struck by a colorful sounding 'Stoplight Salad' in my Mom’s copy of Simply in Season. My sister and I added it to our Mother’s Day menu that year, and it became a family staple. Through the years, I have created my own version with a bit more of a Southwest flair, swapping in a potent lime-cumin vinaigrette and handfuls of herbs and fruit for contrast. In college, when I needed a dish for a potluck with some Amish friends, I didn’t think twice before whipping up my Southwest Black Bean Salad…what had seemed like a good idea in my dorm room started making me nervous when I saw my garishly bright salad sitting amidst a table of creamy noodle casseroles. Before I could withdraw my food offering, the head cook stuck her spoon in my salad, and I was given a nod of approval, I quietly let out my breath and tried to act nonchalant. Southwest Black Bean Salad is a pungent, bright, and refreshing salad with corn, tomatoes, herbs, and a customizable base of seasonal vegetables and fruit. It has been my most requested recipe over the years, and is an infinity adaptable salad that will be devoured every time. I’d love to hear your favorite combinations! To read more about Simply in Season and our other favorite cookbooks, check out our Bookshelf.
Market Mango Salad
We woke up this morning to a light dusting of frost covering the delicate green shoots of spring in our garden. I spent the rest of the day studiously avoiding all mention of cold weather and doing my best to conjure up images of spring. This salad is my edible contribution to the ‘make-spring-a-reality-campaign.’
