Crispy Salmon Tabouleh

My apartment's semi-broken thermostat is finally reporting an all time low temp of eighty degrees.

If you read that thinking I'm going to enjoy a minute of the 'coolness' you're wrong.

It means I've finally been given reason to re-embrace the ovencentric life.

An end of summer oven meal should be made with caution however.

Balance between components is crucial.

A completely hot meal on a warm day is not refreshing, cold meal on a warm day leaves you wanting for something more, but a half hot and half cold meal is the perfect medley.

Aim for this balance by literally splitting your meal in half.

Here our meal's cool half boasts bulgur texturized with sweet snow peas, spicy radish, crispy cucumber, and fresh mint that cozy up to a steamy lemon salmon filet, in a perfect balance for a warm summer's day.

Lemon Salmon with Bulgur Salad

Ingredients

For the salmon:

• 1 -2 lemons, juiced
• 3 cloves garlic, chopped
• 12-16 oz salmon filet, skin on or off
• Salt and pepper, as desired

For the bulgur:

• 1 c bulgur
• 2 1/2 c water
• 1/2 lemon, juiced
• olive oil, as desired
• salt and pepper, as desired
• 1/2 c mint leaves, chiffonade
• 1/2 c cucumber, chopped
• 1/2 c snap peas, chopped
• 3 radish, chopped
• 1 sm shallot minced
• feta, crumbled, as desired

Combine

1. Soak the salmon in the lemon juice and garlic for 30 minutes.
2. Preheat your oven to 400 degrees, line a baking sheet with parchment paper, and bring the water to a boil in a four cup (or larger) pot.
3. Place the salmon on the middle of the baking sheet, sprinkle with salt and pepper, and bake for 15 minutes or until cooked to liking.
4. Also, when the water comes to a boil turn off the stove top, add the bulgur to the pot, and set aside for 15 minutes.
5. Meanwhile chop your veggies.
6. Drain any excess water off of the bulgur, toss with lemon, oil, salt, and pepper.
7. Gently toss with the other ingredients and top with the salmon.
8. Enjoy!

Summer's End Salad

Although the superstitious part of me is hoping that putting it in writing will create some sort of jinx, if this week's weather is here to stay we may be feeling the official beginning of Summer's End

Shoving as many loads of heat wave worn laundry into my grandma cart as it can carry, I feel as if I could embrace sweater weather with the welcome flick of the fan's off switch; but my sea shore loving heart is not quite ready to let go of the pink tinted tan lines, melty ice cream cones, and adventurous summer nights.

What better way to turn cheek to the cold breeze sweeping through our windows with the impending change of seasons than by celebrating summer with a salad like this?

It's simple and clean because we're of course not ready to turn our ovens on, yet packed with some of the months finest flavors a la peach, tomato, parsley, and is enough to fill your dinner plate (and belly) but light enough to let you compete with the slightest sign of returning humidity.

And with the heat seemingly retreating and days shortening, it seems there is no better thing to ask for than a moment to relax without bathing in our own sweat, to take a deep breath of the cooling evening air, and to enjoy a good eat.

Summer's End Salad

inspired by Cohen

Ingredients

• 1/2 tomato
• 1/2 peach
• Big handful of mixed greens
• 3-5 sprigs of parsley
• 1/4 lemon, juiced
• Olive oil
• Salt, as desired
• Pepper, as desired
• Feta, as desired
• Hazelnuts, chopped, as desired

Combine

1. Slice the peach and tomato.
2. Chop the feta and hazelnuts.
3. Gently toss the greens with lemon, oil, salt, and pepper.
4. Gently toss in the peach and tomato.
5. Sprinkle with feta and hazelnuts.
6. Enjoy!

Fused

From the other side of a move this dish is almost too good of a fit for the moment; a picture perfect feel if you will.

In retrospect, it never seemed as if all these weeks dominated by the first real, thus stereo-typically nightmarish, NYC move were leading to this equally stereotypical, but wonderful, post-move nesting moment.

And yet, the universe came through.

Somehow from brokers equivalent the devil, to flower filled windows equivalent the garden hosting a dove's nest, we made it.

Maybe being filled with these homey feels laid way for these little nesting bowls to be, but moving or not, they are something you want on your dinner table (read: stack of cardboard boxes for those of you who are moving).

Nesting Bowls

Ingredients

For the meatballs:

• 1 lb ground chicken, turkey, or pork
• 3 cloves garlic, finely minced
• 1 T shallot, finely minced
• 2 t ginger, grated
• coriander
• cayenne
• clove
• cinnamon
• oil

For the nest:

• daikon
• rice vinegar
• vermicilli rice noodles
• lime, zested and juiced
• coconut oil
• salt
• mint leaves
• basil, chiffonade
• spinach
• cucumber, diced
• red pepper flakes, if desired

Combine

1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
2. Peel the daikon then chop it into little sticks.  Stir together some rice vinegar and salt until the crystals are dissolved then submerge the daikon in the bowl, adding more vinegar if needed.  Set aside.
3. Mince the garlic, shallot, and ginger.  Sprinkle the ground meat with the seasonings and gently fold together until well incorporated but not over-mixed.  Roll the mixture into one to two inch sized balls, toss in a little coconut oil, and place on the sheet.  Bake for 15-20 minutes or until cooked, stopping to turn the pieces over and rotate the baking sheet halfway through.
4. Bring slightly salted water to a boil in a small pot.  Add the vermicelli noodles and cook for 2-3 minutes.  Dump into a strainer and rinse thoroughly with cold water.
5. Stir together the lime juice and zest, coconut oil, and salt in a large mixing bowl.  Toss the mint, basil, and large handfuls of spinach with the dressing until well coated.
6. Add servings of greens to bowls then add servings of noodles.  Top with daikon, extra vinegar, and cucumber.  Top with meatballs.
7. Sprinkle with extra herbs or red pepper flakes and enjoy!