Last week marked the first day of spring.
And if you're anything like me, that's a sign to switch up the menu.
Warmer weather means the absence of heavy meals like thick stews, spicy chili and other stick-to-your-ribs meals that kept your body fueled throughout the colder months.
And those meals are swapped out with lighter foods like salads, grilled meats or chilled desserts. At least, that's what I would have expected The Monroe News' dear departed friend and recipe writer, Kim Domick, to say.
Kim was an advocate for seasonal eating.
Not only do different foods nourish our bodies depending on the season, the types of fresh produce available coincide with the time of year. A regular at the Monroe Farmer's Market, Kim would be seen purchasing fresh root vegetables in the winter, squash in the fall, and probably fresh greens this time of year.
I think that's why Kim had submitted several photos of winter salad before her sudden death — she was preparing for warmer weather.
In fact, she was preparing for a taste of a hotter climate. Shortly after Kim sent me these photos — with the promise of a story coming soon — she headed out for a beautiful Floridian vacation. Sadly, she died unexpectedly in Clearwater, Fla., but I'm glad to know she was having the time of her life before she passed.
I couldn't let her photos of scrumptious salad go to waste, especially knowing that this was the last bit of content she submitted before her death.
So I went on the hunt for some accompanying recipes.
I didn't have a list of ingredients or a name of each salad to guide me — just a series of eight photographs, two per dish. I scrutinized each photo, marking down each ingredient I noticed, down to the flecks of fresh herbs.
With the help of Pinterest and Google, I searched the ingredient combinations in hopes for a match. In some cases, like Kim's citrus salad with cucumber, I found a recipe that was a perfect match. In other cases, I spliced together a couple of recipes to create one that encompassed all of the components I could see in her photographs.
It actually was a fun project, not just because it was honoring Kim, but because I share her love of food and recipes. I know she'd be proud of my investigative work.
So here you have it. The following are four recipes inspired by Kim's photographs for you to recreate this spring. It's the last of her unpublished recipe content.
While I'm no Kim in the kitchen, I hope you find these salads refreshing and satisfying.
And with each bite, I hope they'll remind you a little bit of our friend.
Caitlin Boron is communications coordinator for Airport Community Schools and a former Monroe News reporter. Contact her at caitlinjanetay@gmail.com.
Citrus salad with cucumber
INGREDIENTS
Salad
1 grapefruit, peeled and sliced into rounds
1-2 mandarins or oranges, peeled and sliced into rounds
1 medium seedless cucumber, sliced
1 medium fennel bulb, thinly sliced
Handful pomegranate seeds
Fresh Mint leaves
Vinaigrette
2 tbsp. grapefruit juice, freshly squeezed
1 tbsp. olive oil
Salt and pepper
DIRECTIONS
Whisk together grapefruit juice, olive oil, salt and pepper in a small bow. Set aside.
After peeling and slicing, arrange grapefruit, oranges, cucumbers and fennel on a plate. Drizzle with vinaigrette, and top with pomegranate and mint.
Serves four.
Sesame chicken noodle salad
INGREDIENTS
Salad
1 lb. chicken breast
1 red pepper, sliced
1 pound rice noodles (can substitute for ramen, soba, udon, linguine or Chinese egg noodles)
Arugula bunch
Salt and pepper
White and black sesame seeds
Vinaigrette
1/3 cup peanut butter
1/3 cup rice wine vinegar
1/4 cup oyster sauce
1 tbsp. chili-garlic sauce
2 tbsp. sesame oil
1/2 cup pasta water (from cooking noodles)
DIRECTIONS
Season chicken with salt and pepper. Add vegetable oil to a large skillet and heat over medium-high heat.
Sear chicken on both sides for about 4 minutes, then turn down heat and continue to cook chicken, flipping occasionally, until chicken is cooked through, about 12 minutes.
Remove chicken from pan, and slice into large chunks or cubes.
Cook pasta. When noodles are almost done, scoop out some pasta water.
Mix sauce ingredients in a bowl. Stir until smooth. If it’s too thick, add more pasta water.
Using the same pan that you cooked the chicken in, add more oil and cook red peppers over medium-high heat until soft.
Add diced chicken back to skillet, and stir in sesame sauce. Drain pasta, and add to skillet. Stir together to incorporate.
Serve salad on a bed of arugula and garnish with white and black sesame seeds. Can eat warm or chilled. Serves four.
Greek salad with chicken, avocado and chickpeas
INGREDIENTS
Salad
1 cup chickpeas, drained and rinsed
1 small chicken breast, grilled and chopped or shredded
Handful cherry or grape tomatoes, halved
1/4 cup radishes, thinly sliced (cucumber also works well)
1/4 small red onion, finely sliced
1 small avocado, sliced
Feta cheese, crumbled to taste
4 cups salad leaves of choice, roughly chopped (spinach or spring mix works well)
Fresh herbs of choice (dill, parsley or chives work well)
Optional: Handful pitted black or Kalamata olives or half of a roasted red, orange or yellow pepper
Vinaigrette
1½ tbsp. extra virgin olive oil
1½ tbsp. lemon juice
1 small clove garlic, crushed
DIRECTIONS
In a small jar with a tight-fitting lid, add the extra virgin olive oil, lemon juice and garlic, and shake well to combine.
Then combine chickpeas, chicken, tomatoes, radishes and red onion to a large bowl. Place lettuce on plates, top with salad, then avocado and feta cheese.
Drizzle with vinaigrette, and garnish with fresh herbs. Serves two.
Pomegranate chicken salad
INGREDIENTS
Salad
2 chicken breasts
4 cups mixed greens
1 cup chickpeas, drained and rinsed
½ cup pomegranate seeds
2 tbsp. feta or blue cheese, crumbled
2 tbsp. walnuts, toasted
Handful dried fruit of choice (figs or golden raisins work well)
Green onions, for garnish
Optional: 1/2 red pepper, sliced or handful cherry or grape tomatoes, halved
Vinaigrette
1 tbsp. olive oil
1 tbsp. balsamic vinegar
1 tsp. honey
1 tsp. dijon mustard
Salt and pepper
DIRECTIONS
Drizzle olive oil in a pan over medium heat. Season the chicken breasts with salt and pepper to taste, and add them to the pan.
Cook for 4-5 minutes on each side, or until browned and cooked through. Cut the chicken into thick slices, and set aside.
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, dijon mustard and salt and pepper to taste.
Pour the dressing over the greens and toss to coat. Arrange the chicken on top of the greens, along with the chickpeas, cheese, dried fruit, walnuts, pomegranate seeds and any other toppings.
Serves two.
March 28, 2021 at 11:00PM
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Caitlin Boron: Salad combinations inspired by late Kim Domick's photography - Monroe Evening News
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