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Celebrate Hispanic Heritage Month with These 11 Recipes

By
Jordan Snowden
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0
Acclaimed Chef John Sedlar elevates traditional chile rellenos with French inspiration.

As we celebrate Hispanic Heritage Month, it’s the perfect time to explore the vibrant and delicious cuisine of Latin America. To help you get started, we’ve compiled a list of some of our favorite Hispanic-inspired recipes that are sure to delight your taste buds.

Eva Longoria Inspired Michelada

Two Michelada cocktails orange red in color sit in tall glasses, garnished with lime and Tajín. Michelada recipe

What makes this cocktail stand out is its savory flavor — typically made with beer, lime juice, hot sauce, and other spicy seasonings; the Michelada serves well as a fiery accompaniment to any delicious Mexican meal.

Elotes Asados with Roasted Garlic Butter

4 Elotes covered in roasted Garlic Butter sit on a paper plate. Elotes recipe

Slathering some grilled corn with butter, mayonnaise, cotija cheese, lime, and chile powder is as Mexican as the Mexican national anthem. It has become an iconic street food, and you’ll see it around the world on menus at Mexican and non-Mexican restaurants alike.

Chimayó Cocktail

Chimayo Cocktail, dark orange in color, sits in a rocks glass garnished with dried apple and cinnamon.

The Chimayo Cocktail, now popular around northern New Mexico, was originated by the Jaramillo family at Rancho de Chimayo restaurant in the village of Chimayo. The family created the signature drink back in the 1960s to put the area’s hefty apple crop to tasty use.

Huachinango a la Veracruzana

Red Snapper in Spicy Tomato Sauce sits on a white rectangle plate. Huachinango a la Veracruzana Recipe

Originating from Veracruz, Mexico, Huachinango a la Veracruzana is a classic fish dish featuring a red snapper, natively found in the Gulf of Mexico, the western Atlantic Ocean, and the Caribbean Sea. If possible, the fresher the snapper, the better for this savory recipe.

Arrachera Verde

A pair of hands runs Arrachera Verde on raw chicken. Arrachera Verde Recipe in a white bowl.

Quick marinades can save your life at a carne asada. This one breaks down meat in about 30 minutes and is inspired by chimichurri — except much spicier. It’s a great way to add some brightness to your carne asada.

Eva Longoria Inspired Horchata

Horchata, a frothy beverage light brown in color, sits in a pitcher next to two glasses, one filled with Horchata, one with just ice. Horchata Recipe

Pineapple Habanero Margarita

a glass of Pineapple Jalapeño Margarita

An eminently sippable drink… pick a comfortable spot, make a batch of this drink, and put your feet up for a minute. Enjoy!

Tacos de Lengua

Three Tacos de Lengua sit on a plate. Red tomatoes, onion, and cilantro are seen on top. Tacos de Lengua Recipe

Tacos de lengua, or beef tongue tacos, are a popular dish in Mexican cuisine. The tender, flavorful meat is slow-cooked with spices and served with fresh toppings on warm tortillas. While some may be hesitant to try tongue, it’s a delicacy in many cultures and is a sustainable way of using the entire animal.

Chilaquiles Verdes

Recipes for chilaquiles originated in the regional kitchens of Mexico as a way of combining two ubiquitous staple food items: corn tortillas and salsa. As a way to resuscitate day-old corn tortillas by lightly frying them in oil and smothering them in red or green salsa, its simplicity opened the door to countless interpretations.

Eva Longoria Inspired Sangria

Two deep red sangria cocktails sit in wine glasses and garnished with lemon wedges. Sangria Recipe

Originating in Spain, Sangria is a refreshing and fruity cocktail popular for summer gatherings and perfect for sipping on a hot day. Its name comes from the Spanish word “sangre,” meaning blood, due to the deep red color of the drink.

Fire-Roasted Green Chile

Acclaimed Chef John Sedlar elevates traditional chile rellenos with French inspiration.

This striking green chile dish fills New Mexican pods with a French-style reduction of mushrooms, then blankets them with a velvety goat cheese sauce.

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5 September Book Releases to Add to Your Fall Reading List

By
Jordan Snowden
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0
A stack of old books against a white wall. September 2023 Book Releases
Photo by Annie Spratt

Fall back in love with reading this autumn (I couldn’t not use that pun) with the following September book releases. With the kids in school, vacation season is coming to an end, and the days are getting shorter — even though we don’t want to admit it — it’s an ideal time to find a new favorite book and curl up on the couch with a blanket and warm beverage. PSL anyone?

The Fraud by Zadie Smith, Penguin Press, September 5

The Tichborne Trials of the 1860s and ’70s in Victorian England inspired Zadie Smith’s latest release — a historical fiction novel delving into what stories get to be told and whose narratives are held to be true.

The Witching Tide by Margaret Meyer, Scribner, September 5

For those ready to dive into all things witchy, Margaret Meyer’s debut, The Witching Tide, transports readers to the witch trials of 17th-century England. Mute midwife and servant Martha Hallybread finds herself in the crosshairs of witchfinder Silas Makepeace’s search and attack on her village of Cleftwater. But she may just have more power to save the targeted women of the village than she realizes.

The Young Man by Annie Ernaux, translated by Alison L. Strayer, Seven Stories, September 12

From the first Frenchwoman to win the Nobel Prize in Literature comes this engulfing sensual read looking back at Ernaux’s own passionate affair with a man 30 years younger than herself. She writes in the book released in France in 2022, “He gave me pleasure and made me relive things I would never have imagined experiencing again.”

Wellness by Nathan Hill, Knopf, September 19

Nathan Hill, author of the bestselling 2016 novel The Nix, returns with another sweeping portrait of love throughout the years as married couple Jack and Elizabeth’s relationship evolves from the pulsating art scene of the ’90s to health-conscious suburban parents. As with The Nix, Hill’s knack for description and humorous writing makes for a captivating read while managing to artfully blend in plenty of social critique.

Never Whistle at Night, Vintage, September 19

This anthology, edited by Shane Hawk and Theodore C. Van Alst Jr., features 26 original spine-chilling horror stories from notable Indigenous North American authors like Rebecca Roanhorse, Tommy Orange, Shane Hawk, and more. From curses and ghosts to revenge and privileged white racism, we recommend double-checking the locks before curling up with this book.

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Allergen-Free Golden Soup

By
ZAIN
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0
Allergen-free Golden Soup in a plate; a spoon, pieces of lemon, and chickpeas on the side.

TABLE Magazine’s friend, Liz Fetchin, a native Pittsburgher, PR firm director, everyday home cook, and food blogger shares easy but delicious recipes free of the top 8 most common food allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Liz’s amazing Octofree® recipes are delectable for all! This allergen-free golden soup uses only the freshest ingredients and is free of any of those common deterrents.

What Makes This Allergen-Free Soup Golden?

This allergen-free golden soup gets its color from turmeric, an anti-inflammatory, antioxidant-rich spice powder. Turmeric has comes from the Curcuma longa plant, which originates in Southeast Asia. It gets its color from the inside of the root of the plant, which gets crushed up and then turned into the spice you find at the grocery store.

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Allergen-free Golden Soup in a plate; a spoon, pieces of lemon, and chickpeas on the side.

Allergen-free Golden Soup

  • Author: Liz Fetchin
Print Recipe

Description

A healthy and beautiful soup.

Ingredients

Scale

For the soup:

  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • ½ Vidalia onion, chopped
  • 2 tbsp fresh ginger, peeled and minced
  • 4 cups of cauliflower, chopped into 1-inch florets
  • 1 medium sweet potato, peeled and chopped
  • 1 ½ tbsp turmeric
  • ¼ tsp cinnamon
  • 1 tsp cayenne pepper
  • 1 tsp honey
  • 4 cups vegetable stock
  • 1 cup of full-fat coconut milk or gluten-free oat milk
  • 1 15-ounce can of cannellini or great northern beans

Optional garnish:

  • 15 ounces of roasted chickpeas (recipe below)
  • Chopped fresh parsley
  • Flaky sea salt

Instructions

For the roasted chickpeas:

  1. Preheat oven to 400 degrees.
  2. Drain and rinse one 15-ounce can of chickpeas, then pat dry.
  3. Line a baking sheet with parchment paper.
  4. In a bowl, toss chickpeas with 1 tbsp olive oil, 1 tsp salt and ½ tsp pepper and spread chickpeas out evenly on tray.
  5. Place in the oven and roast until crispy and brown, about 15-20 minutes.
  6. Set aside.

For the soup:

  1. Heat olive oil in a stock pot over medium heat.
  2. Add garlic cloves and onion and saute until fragrant but not brown.
  3. Add cauliflower and sweet potato and saute for about 2 minutes.
  4. Add turmeric, cinnamon, cayenne pepper, and honey, stir to coat, then cover with lid and allow to cook for about 15 minutes, stirring every once in a while to prevent burning.
  5. Add stock and coconut milk and bring to a boil.
  6. Add white beans, reduce heat to medium-low, and allow to simmer for about 10 more minutes to allow flavors to combine.
  7. Using an immersion blender, puree soup until smooth (or, carefully work in batches and use a conventional blender).
  8. Spoon soup into bowls, garnish with roasted chickpeas, fresh parsley, and flakey sea salt, sprinkle on a little extra turmeric and cinnamon, and serve.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Liz Fetchin / Follow Octofree®
Styling by Anna Franklin
Photography by Dave Bryce

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Vegetarian Italian Wedding Soup

By
staff-author
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0
A steaming bowl of Vegetarian Italian Wedding Soup with Impossible Burger meatballs, served in a comforting broth with orzo pasta and fresh escarole.

Yes, the weather is still relatively warm and the humidity is alive and well, but we promise that our Vegetarian Italian Wedding Soup made with Impossible Burger meatballs will warm you up in the best possible ways. Celebrate your Meatless Monday Zuppa with a twist and twirl, and try the rest of our vegetarian soup recipes.

Why is Italian Wedding Soup Called That?

It’s a common misconception that this soup is actually a staple of Italian weddings. Though we’re sure someone has had it at their wedding, there’s an Italian saying that got translated into its English name. The soup gets its name because of the phrase “minestra maritata,” meaning “married soup.” The name refers to the way the flavors in the soup “marry” each other, rather than a couple getting married. The flavors marinate together in perfect harmony, just like a marriage should (ideally) be. Maybe it doesn’t always work that way in practice, but this Vegetarian Italian Wedding Soup can be a source of harmony in any relationship, marriage or otherwise. 

Print

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A steaming bowl of Vegetarian Italian Wedding Soup with Impossible Burger meatballs, served in a comforting broth with orzo pasta and fresh escarole.

Vegetarian Italian Wedding Soup

  • Author: Gabe Gomez
Print Recipe

Description

An Italian classic.

Ingredients

Scale

For the meatballs:

  • 1 (12-ounce) package of Impossible Burger
  • 1/2 cup panko breadcrumbs
  • 1 egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 3 tablespoons vegetable oil
  • 2 tablespoons fresh parsley, finely chopped
  • 1 large garlic clove, minced
  • 1 teaspoon dried basil
  • 1 teaspoon onion powder

For the Broth:

  • 5 cups vegetable broth, preferably homemade
  • ⅓ cup carrot, chopped
  • ⅓ cup onion, chopped
  • ⅓ cup celery, chopped
  • 2 cups escarole, chopped
  • 1/2 cup uncooked orzo pasta

Instructions

  1. In a medium bowl, combine Impossible Burger, breadcrumbs, egg, parmesan, salt, parsley, garlic basil, and onion powder. Shape into quarter cup-sized balls.
  2. In a cast-iron pan, warm to medium heat with 1. 5 tablespoons of vegetable oil and lightly sear the meatballs on all sides. Remove from heat and set aside
  3. In a Dutch oven, saute carrot, onion celery in the remaining vegetable oil until al dente. Add vegetable broth and bring to a boil. Stir in orzo and meatballs. Reduce heat to medium. Cook at a low rolling boil for 10 minutes. Turn off the heat, stir in escarole, and leave covered for 5 minutes to rest.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe by Gabe Gomez
Photo courtesy of Ezume Images

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Pittsburgh Happenings: September 12-18

By
Jordan Snowden
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0
Photo by Briana Tozour

It seems like the warm summer weather will be lingering a while longer. Before there’s too much of a chill in the air, get out and explore the city with the following events in Pittsburgh.

Photo Courtesy of ZYNKA Gallery

OTHERWORLDLY
ZYNKA Gallery, Running until October 29
This new exhibition features work from contemporary maximalist artist, Sarah Jacobs, and Evan Boggess, whose paintings draw from personal experiences, cultural allegories, and the natural world. Together, the show is said to “conjure memories and question the meaning of life through their surreal paintings layered with objects of symbolism and personal experience.”

Nakeya Brown’s LYDIA (Left) and Patricia Voulgaris’s Magic Hands (Right)

In dreams I walk with you
Silver Eye Center for Photography, Running until October 21
Six recent virtual workshops held by Silver Eye Center for Photography served as the inspiration for its latest exhibition, which kicked off September 7 with an opening reception. Featuring works from 25 artists, In dreams I walk with you focuses on using creativity to rediscover one’s sense of self after the uncertainly and turbulence of the last few years.

A woman in a short sparkly dress poses at the end of a runway
Photo Courtesy of PFW’s Facebook

Pittsburgh Fashion Week Runway Show 2023
Wintergarden, September 15
As New York Fashion Week comes to a close, Pittsburgh Fashion Week keeps the high-style energy flowing with its annual runway show. Afterward, brush shoulders with the models and designers at the exclusive afterparty.

Sausages on a wooden cutting board. events in pittsburgh
Photo by Allen Rad

Sausage and Brats Making Workshop
Community Kitchen Pittsburgh, September 16
From choosing the right, sustainable meat to grinding, casting, and stuffing, learn all the nuts and bolts of making your own sausage and brats. During the workshop, craft beer will be provided by East End Brewing.

a county fair in pastel colors, events in pittsburgh
Photo by Briana Tozour

Pittsburgh County Fair
Allegheny Commons Park, September 17
Pittsburgh has a county fair? It didn’t until this year. The inaugural event from Ferment Pittsburgh and Grow Pittsburgh highlights handmade and homemade urban agricultural fun. Participate in workshops, watch hands-on demonstrations, and revel in all the food, drink, and entertainment excitement fairs have to offer.

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On Trend 2023: Handmade

By
Keith Recker
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0
brightly colored tees decorated by Zach Merrell.

What’s right now? Because the world changes so quickly, that question burns in our minds regularly. As humans, we live through our senses, and part of the answer involves art and design that soothes us, supports us, and delights us. We need that nourishment to face the challenges of our time, at home and in society at large. TABLE Magazine looks at fall and winter trends in art, craft, and design that are just right for our lives in 2023, like handmade goods.

High Touch

Garments finished by an artist’s or artisan’s hands carry skill and talent into your wardrobe. Each one is unique. Each one expresses an artistic vision a little differently. Each one brings something special to you, the wearer.

pink hand painted design on a white sweater. handmade trend 2023

Painterly Effects
Hand-painted for an artfully undone feel, this off-white pure cashmere knit is the perfect canvas for gorgeous modern color. Embrace the spontaneity! Available at Moda.

brightly colored tees decorated by Zach Merrell. handmade trend 2023

Print Master
Pittsburgh-based artist Zach Merrell works with exuberant colors and bold Pop Art motifs. His sweats and tees, released in drops on his website, are unmistakably his: cheeky, noticeable, original. Check his Instagram bio, @zachmerrill_, for scheduled release of new collections.

Story by Stephen Treffinger and Keith Recker / Photography by Dave Bryce

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Hemlock and Hyde Makes Leather Goods Made to Last

By
Star Laliberte
-
0
A black handmade leather handbag with gold details, stamped Hemlock and Hyde on the bottom front of the bag

Soulful, earthy hues in olive, navy, russet, English tan, sienna, and black. Leather goods designed and made to order in eastern Pennsylvania. Small batch. A husband and wife team pursuing their dream.

“Our whole adult lives have been spent trying to figure out how to make a living doing something we love,” says Leanne Polidore, bag designer, spokesperson, and reluctant model who handmakes three to four bags a day, methodically stitching each seam on a Cobra Class 26 leathermaking sewing machine that weighs about 200 lbs. “Reluctant model is a badge I’ll wear proudly,” she laughs. Her designs are structured yet sculptural; easy, organic silhouettes thoughtfully adorned with brass hardware obtained from Massachusetts. The leather hides are sourced from the meat industry, North American cattle of European stock, and tanned at Wickett & Craig in Curwensville, PA, one of only two vegetable tanneries in America.

The name, Hemlock and Hyde, is a play on the words “leather hide” and a nod to the hemlock bark used in the vegetable tanning process, which they use exclusively. “No chemicals, less environmental harm, and it’s sustainable,” says her husband, Nick, who cuts and preps the bags for sewing, serves as the customer service and shipping departments, and also, videographer, photographer, webmaster, finance guy, and business strategist.

Orders are taken in batches the first week of every month, allowing for a manageable
production schedule. At 10:30 am on Thursdays, they host a laid-back, hour-ish long live stream on IG, filmed in the basement workshop of their 1920s craftsman bungalow home. Working, doing their thing, candidly answering questions.

“In art school, everyone can use the same paint, but everyone can produce something different,” he says. “We feel really grateful for those who have helped us and want to maintain that positive, creative community.”

Story by Kate Benz / Photography by Laura Petrilla

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Salvatore Ferragamo Brings A Piece of Tuscany to Pittsburgh

By
Star Laliberte
-
0
Rows of greens grab vines in a vineyard in il Borro Tuscany
Salvatore Ferragamo brings his family’s storied focus on quality to Il Borro, a luxury resort, vineyard, and historic site, a gem hidden in the Tuscan hills.

Nestled in the heart of the picturesque Tuscan countryside, Il Borro Estate and Winery stands as a testament to Italy’s rich history, impeccable craftsmanship, and outstanding viticulture. With its roots tracing back a thousand years, now under the ambassadorship of Salvatore Ferragamo, this remarkable estate encapsulates the essence of timelessness and sophistication, offering visitors an unparalleled experience that seamlessly combines heritage, luxury, and exceptional wine.

Spread across 700 hectares of rolling hills, Il Borro Estate’s captivating landscape boasts vineyards, olive groves, and ancient woodlands. This haven of natural beauty is a feast for the senses, providing a serene backdrop for a journey into the world of fine wines. The estate’s commitment to sustainable farming practices further enhances its allure, inviting guests to witness a harmonious coexistence between man and nature.

At the heart of Il Borro lies its esteemed winery, where centuries-old traditions harmonize with modern winemaking techniques. The estate produces a diverse range of wines, each crafted with precision and passion. From robust reds like the flagship “Il Borro” and “Polissena” to elegant whites such as “Pian di Nova,” every bottle encapsulates the flavors of the land and the expertise of the vintners.

wooden barrels for wine making

Beyond its vinous treasures, Il Borro offers luxurious accommodations that seamlessly blend history with opulence. Restored medieval villas and suites provide a glimpse into the estate’s storied past while offering every modern comfort imaginable. The village square, with its charming shops and gourmet restaurants, invites guests to indulge in authentic Tuscan cuisine paired perfectly with Il Borro’s exquisite wines.

Il Borro’s commitment to preserving heritage extends to its exclusive experiences. Guests can partake in guided tours of the vineyards, winemaking facilities, and historic cellars, gaining insight into the artistry behind each bottle. Tasting sessions led by knowledgeable sommeliers offer a chance to savor the culmination of Il Borro’s dedication and expertise.

Salvatore Ferragamo Brings a Piece of Tuscany to Pittsburgh

An Italian Affair Love at first sip…

ONE PASSION, ONE EXPERIENCE. NINE EXTRAORDINARY WINES.

An Exclusive Italian Wine Tasting… Featuring Salvatore Ferragmo

A Medici Global Importers Event

Duquesne Club Ballroom, October 21st from 6-9 PM

Purchase Tickets

Salvatore Ferragamo’s Legacy of Quality

WHAT PROMPTED YOUR DECISION TO JOIN IL BORRO OVER THE FASHION SIDE OF YOUR FAMILY BUSINESS?

In order to join the family business, a university degree, three years at a company not related to the family, and a graduate degree like an MBA, are required. Though I fit the bill, I am also a person who loves the challenge of creating new projects and bringing old ones back to life. Il Borro was just this opportunity. I fell in love with producing world class, 100% organic wines which express the noble terroir of our region. In addition, the property ‘s 1000-year-old medieval village has been transformed into a five-star Relais and Chateaux hotel to provide our guests a unique, authentic experience of the estate, replete with unique farm to table dining experiences. Il Borro is truly a special place, and I am very passionate about it.

WHEN SOMEONE TASTES AN IL BORRO WINE, WHAT DO YOU WANT THEM TO FEEL FROM THE FIRST SIP?

In a word: Tuscany!! At the property, we sustainably produce wines with a unique concept of terroir in two styles of production. We use indigenous grapes like Sangiovese to make unique wines, like our sparkling Bolle di Borro, which rests on the lees for 60 months. But we also make wines with international grape varieties like Merlot, Syrah and Cabernet to produce our super-Tuscans. In both cases, I feel it is important that you taste the hot days and cool nights of Tuscany, our biodiversity, and our altitude. From your first sip, you experience intensity and persistence on the palate, but also the special balance of structure and freshness which is unique to Tuscan wines.

Rose Panna Cotta with Berries

By
Jordan Snowden
-
0
Rose Panna Cotta with topped with strawberries on a white plate, sitting on a larger pink plate. a gold spoon sits to the right side of the rose dessert.

What does pink taste like? Flutters of childhood innocence like roaming a rose garden. To savor a bit of pink’s wonderful qualities, try The Taste Curators‘ Rose Panna Cotta with Berries recipe.

The impact of color is so profound that it’s been said that it influences 85% of our purchasing decisions. When you really think about it, this is as true when picking out the freshest bunch of basil as it is when choosing a new hat or new wallpaper. If we open ourselves up to it and acknowledge its power, color makes for impactful experiences.

Rose Panna Cotta with Berries Recipe

For the Panna Cotta:
Cooking spray
3 cups half-and-half
1 envelope unflavored gelatin
1/3 cup sugar
1/4 tsp kosher salt
2 tsp rose water

For the Topping:
1 cup strawberries, quartered
1 cup raspberries
2 tbsp sugar
1/2 tsp lemon zest from 1/2 a lemon
Pinch of kosher salt

INSTRUCTIONS

  1. Grease the inside of 6 (4 oz) ramekins with cooking spray. Wipe out any excess with a paper towel, leaving a light coating of oil.
  2. Pour the half-and-half into a small saucepan. Sprinkle the gelatin over the top and allow it to sit until the gelatin looks wet, about 5 minutes.
  3. Place the saucepan over medium heat. Add the sugar and salt. Whisk to combine. Bring to just below a simmer, stirring often with a rubber spatula to dissolve the sugar, about 5 minutes. Stir in the rose water. Pour the mixture into the prepared ramekins and refrigerate for at least 6 hours or overnight.
  4. To serve, combine both berries, the sugar, lemon zest, and salt in a medium bowl. Mix everything together and toss well to coat. Allow the berries to macerate at room temperature for 5 minutes, or overnight in the refrigerator, to allow the flavors to marry. Run a thin knife around the edge of each ramekin and invert each panna cotta onto small serving plates. Top with a spoonful of berries and serve immediately.

Cook’s note: If the panna cotta is sticking, submerge the bottom of each ramekin in warm water for 30 seconds at a time and try to invert it again. Continue to do this until it slides out easily.

Story and Styling by The Taste Curators / Recipe courtesy of Lish Steiling, The Taste Curators / Photography by Lauren Volo

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Biscuit and Peach Panzanella Salad

By
Jordan Snowden
-
0
Biscuit and Peach Panzanella Salad Recipe

What does orange taste like? Sweet, zesty, and happiness to awaken the senses. To savor a bit of orange’s wonderful qualities, try The Taste Curators‘ Biscuit and Peach Panzanella Salad recipe.

The impact of color is so profound that it’s been said that it influences 85% of our purchasing decisions. When you really think about it, this is as true when picking out the freshest bunch of basil as it is when choosing a new hat or new wallpaper. If we open ourselves up to it and acknowledge its power, color makes for impactful experiences. This Biscuit and Peach Panzanella Salad uses an array of colors such as peachy orange, bright purple, and vivid green to bring our senses to life.

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Biscuit and Peach Panzanella Salad Recipe

Biscuit and Peach Panzanella Salad

  • Author: The Taste Curators
Print Recipe

Description

It’s peach season!

Ingredients

Scale

For the dressing:

  • 2 1/2 tsp red wine vinegar
  • 4 tsp extra-virgin olive oil
  • 1/4 tsp salt

For the salad:

  • 1/2 English cucumber, peeled, seeded, and thinly sliced
  • 1 tsp kosher salt
  • 2 ripe peaches, pitted and diced
  • 2 cups baby arugula
  • 1/2 radicchio, cut into 1-inch pieces
  • 1/2 cup torn or chopped basil
  • 2 tsp olive oil
  • 1 large buttermilk biscuit, cut into 1-inch pieces (about 2 1/2 cups)
  • 1/2 cup shredded ricotta salata, plus more to serve

Instructions

  1. For the dressing, in a large salad bowl whisk together the red wine vinegar, olive oil, and salt. Set aside.
  2. To make the salad, in a colander combine the sliced cucumbers and 1 teaspoon salt. Toss well to coat. Allow the cucumbers to sit for 5-10 minutes. Firmly squeeze the cucumber to extract any excess liquid. (You can also use a clean dish towel to ring out the excess water.) Add the dry cucumber to the dressing along with the peaches, arugula, radicchio, and basil. Do not toss yet.
  3. Heat a medium skillet over medium-high heat.
  4. Add the oil to the pan and heat until the oil dances and moves freely in the pan, about another 30 seconds.
  5. Add the diced biscuit to the pan and cook stirring and flipping often until the cubes are evenly browned and toasted, about 3 minutes.
  6. Remove the biscuit croutons to a plate to cool slightly. Add them to the bowl with the salad and toss gently to coat everything evenly in the dressing.
  7. Add the ricotta salata and toss one more time.
  8. Taste, think about it, and season with more salt if needed. Serve topped with more cheese if desired.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe courtesy of Lish Steiling, The Taste Curators
Story and Styling by The Taste Curators
Photography by Lauren Volo

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