Fall Fattoush Salad with Awesome Asian & Lettuce Mix

Hello!

Fattoush is a Middle Eastern salad consisting of toasted pita bread, fresh vegetables, greens, herbs and a lemony dressing. It makes a great side dish but you could also add cheese or your favorite protein source to make it a complete meal.

Traditionally, the fresh vegetables consist of tomatoes and cucumbers, which are easy to chop up and toss into the salad. But if it isn’t tomato season, that doesn’t mean you can’t make this salad. Simply swap out those items for some that are in season. Below, I have included delicata squash and kohlrabi but you can use just about anything you have on hand. I like the combination of a cooked vegetable (squash) and a fresh vegetable (kohlrabi).

You can also use any type of greens – here I used our Awesome Asian & Lettuce Mix but you could also use kale, Swiss chard, arugula, spinach or a mix of your favorite greens. Same goes for herbs – parsley, mint, cilantro or basil would work for the herbal component.

PS – don’t be afraid to eat with your fingers on this one! I found it was easier (and more fun!) when a fork wasn’t involved.

Fall Fattoush Salad with Awesome Asian & Lettuce Mix (Adapted from Cook’s Illustrated)
makes about 4 side servings or 2 main servings

Ingredients:

  • 1 (8-inch) pita bread
  • 4-1/2 tablespoons extra-virgin olive oil
  • 1-1/2 tablespoons lemon juice
  • 1 small garlic clove, minced
  • 1 medium delicata squash, cut in half lengthwise, seeds removed, then cut across into 1/2″ pieces
  • 1 medium kohlrabi, peeled and cut into matchstick sized pieces (add the greens into the salad too!)
  • 1 bag of Awesome Asian & Lettuce Mix or greens of choice
  • 1/4 cup chopped herbs of choice
  • 2 scallions, thinly sliced

Directions:

  • Adjust rack to middle position and heat oven to 375 degrees. Using kitchen shears, cut around perimeter of pita and separate into 2 thin rounds. Cut each round in half. Place pitas, smooth side down, on wire rack set in rimmed baking sheet. Brush 1 1/2 tablespoons oil over surface of pita. (Pita does not need to be uniformly coated. Oil will spread during baking.) Season with salt and pepper to taste. Bake until pita is crisp and pale golden brown, 10 to 14 minutes. (Cooled pitas can be stored in zipper-lock bag for 24 hours.)
  • Whisk lemon juice, garlic, and 1/8 teaspoon salt together in small bowl. Let stand for 10 minutes.
  • Heat 1 tablespoon oil in a 12″ non-stick skillet over medium heat until shimmering. Add the squash and cook, stirring often, until spotty brown, about 6-8 minutes. Remove from heat and transfer to a large salad bowl.
  • Once the squash has cooled, add the kohlrabi, lettuce, herbs, scallions, lemon juice mixture and the remaining 2 tablespoons of olive oil. Crumble the pita into 1/2″ pieces and add to the bowl, tossing to combine. Taste, adding salt and pepper if needed. Serve immediately.

Green Coconut Soup Base

Hello!

If you like Thai inspired food, you are going to love this soup base. I simply puree sauteed greens, 1 can of coconut milk and 1 can of water together to create a healthy base that you can add just about anything to. Thai food is traditionally a balance between spicy, sweet, savory and sour so your options are endless if you add a little of each element (I have plenty of suggestions below). The other element of Thai cooking I love is that certain items, such as garlic, ginger and hot peppers, aren’t necessarily cooked before they are added to the final dish. This results in lots of bright, fresh flavor.

We hope you experiment and find a combination that you love!

Green Coconut Soup Base
makes about 4 servings

Recipe note: the additional ingredients listed below are just what I used – you can alter them in any way to suit your tastes.

Green Soup Base Ingredients:

  • 2 teaspoons vegetable oil
  • 6 ounces (or one bunch) Summerfest Asian greens (or other greens of choice), stems removed and roughly chopped
  • 1 can full fat coconut milk
  • 1 can water (just fill up the coconut milk can with water)

Additional Ingredients:

  • 1-1/3 pound sweet potatoes or winter squash (I love using the red Kuri squash from The Healthy Kitchen because you can eat the skin!), seeded and cut into 1″ chunks
  • 3 small tomatoes, chopped
  • 1 small shallot, minced
  • 1 tablespoon grated ginger
  • 2 garlic cloves, minced
  • 2 teaspoons fish sauce (or substitute soy sauce if vegetarian)
  • 1 teaspoon brown sugar
  • Juice from one lime
  • Thinly sliced hot peppers
  • Chopped fresh cilantro

Green Soup Base Directions:

  • In a large Dutch oven, heat oil over medium until shimmering. Add the greens and cook, stirring frequently, until wilted, about 3-5 minutes. Remove from heat and transfer to a blender along with the coconut milk and water. Blend on high speed until the greens are fully incorporated, about 1 minute. Transfer the liquid back into the Dutch oven.
  • To the coconut soup base, add the sweet potatoes or winter squash and bring to a simmer over medium heat. Cook, stirring occasionally, until soft, about 10 minutes. Remove from heat and add the remaining ingredients, stirring to incorporate. Taste and adjust seasoning as needed. Serve with rice or rice noodles.