Salmon and White Bean Salad

On Thanksgiving we ate a lot.

On Hanukkah we ate a lot (so far!).

And, of course, this year the two holidays were so close together that we ate a lot, a lot.

So, for us, now that the turkey-with-trimmings leftovers are gone and the latke and cheese fest is almost over, it’s soon going to be “reasonable eats” time for us.

Notice I don’t use the word “diet.” Good, healthy food doesn’t need negative words that make people feel stressed. Good healthy food can also be substantial and delicious.

Like this white bean and salmon salad.

Bonus: it takes just minutes to prepare.

Another bonus: I’ve made this with leftover cooked turkey instead of fish and have changed the herbs (you can use rosemary, dill, thyme, savory or oregano). All good. I’ve also used red kidney beans and added mango. Another option: add some crumbled blue or feta cheese. Or change the vegetable from peas to cooked carrots.

Salmon and White Bean Salad

• 1 15-ounce can white beans

• 1 to 1-1/2 cups crumbled leftover salmon (or other fish)

• 1/2 cup fresh cooked or thawed frozen peas

• 2-3 scallions, chopped

• 1/3 cup chopped toasted hazelnuts

• 3 tablespoons olive oil (or other vegetable oil)

• 2-3 tablespoons white wine vinegar

• 1 teaspoon chopped fresh rosemary

• salt and freshly ground black pepper to taste

Rinse the beans (save the liquid for use as aquafaba) and place them in a mixing bowl. Add the salmon, peas, scallions and hazelnuts and toss the ingredients gently to distribute them evenly. Pour in the olive oil and toss gently. Pour in 2 tablespoons of the white vinegar, sprinkle with rosemary, salt and pepper, toss. Taste and add more white wine vinegar if needed. Let rest for at least 10 minutes before serving.

Makes 4 servings

For a Snow Day or Meatless Monday

Yesterday, after the big blizzard of 2016, I was delighted to look at the photos my friends posted to Facebook -- their kids sledding or playing in the snow, all wrapped up in layers of sweaters and parkas and boots and other winter gear.

But I -- was snug inside. Warm. Enjoying the thick, white, beautiful fluff from inside.

My kids are grown. But I do remember the days when they were young and wanted to go outside for snow fun. I'd get the sweaters on. The snowsuits. Hats, scarves, gloves, boots.

Of course then one of them would have to pee and off everything would come off. Then the re-do. 

Those days are over. It's my daughters' turn to do that now.

I can be inside. Warm. Cooking. Enjoying the lazy day.

I knew Sunday would be one of those stay-at-home days, so, in preparation I had soaked some beans overnight on Saturday, then cooked them for just under an hour in the morning. That meant that when it was dinnertime I could make a quick, easy dish to go with the chicken I was roasting for dinner.

This is the dish we ate. It was a perfect end to a perfectly warm and comfy day. Inside.

You can make this dish with canned white beans of course. I use canned beans often. But the texture of homemade cooked white beans if so much better -- firmer, meatier, less mealy -- that I highly recommend them for when you have the time to prepare them ahead (they'll keep in your fridge for several days). Either way, this is a quick and easy side dish for most dinners. And a good choice for a meatless Monday too.

Sauteed White Beans and Tomatoes

• 2 tablespoons olive oil
• 1 cup halved cherry or grape tomatoes
• 1 large clove garlic, chopped
• 2 cups cooked white beans (or use one 15-ounce can beans, rinsed and drained)
• 2 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh herbs such as oregano, thyme, chives, or a mixture of herbs
• 1/4 teaspoon red chili flakes
• salt to taste

Heat the olive oil in a saute pan over medium-high heat. Add the tomatoes and garlic and cook briefly. Add the beans, parsley, herbs and red chili flakes and cook, stirring for 2-3 minutes, or until the tomatoes have softened and the ingredients are hot. Salt to taste. 

Makes 4 servings

Salmon Salad with White Beans, Blue Cheese and Dried Cranberries

I love to cook, but even I don’t love to cook when the weather is hot and sticky and I’ve been out all day and all I want is a shower, a cool room and a quick dinner.

On those days I grill something easy and fast, like a chicken breast or fish filet. Or I make a sandwich or sometimes even plain old scrambled eggs for dinner.

Sometimes I don’t cook at all. Like when I have leftovers and can mix them with the packaged ingredients that I always keep handy in my kitchen: canned beans, frozen peas, dried fruit and items like that. This is the stuff of a good summer salad.

This salmon salad is just one example of the kind of quick-to-fix food that I think is perfect for a hot summer day. And also if you lose power in a hurricane because if you don’t happen to have leftover salmon, you can use a 15-ounce can of salmon (don’t forget to keep a manual can opener in your miscellaneous equipment drawer).

The recipe is versatile of course. If you don’t have peas, use corn; no cranberries — use raisins; no white beans, use black. And so on.  

Salmon Salad with White Beans, Blue Cheese and Dried Cranberries

2 cups crumbled leftover cooked salmon (or 15-ounce can red salmon, drained)

2 cups cooked white beans (or 15-ounce can white beans, rinsed and drained)

1 cup thawed frozen peas

3/4 cup crumbled blue cheese

4 scallions, chopped

1/2 cup dried cranberries

1 tablespoon grated fresh orange peel

1 tablespoon chopped fresh dill

2 teaspoons chopped fresh mint

1/4 cup vegetable oil

2 tablespoons lemon juice

2 tablespoons orange juice

salt and freshly ground black pepper to taste

Place the salmon in a large bowl and break it up slightly. Add the beans, peas, cheese, scallions, cranberries, orange peel, dill and mint. Toss gently to distribute the ingredients evenly. In a small bowl mix the vegetable oil, lemon juice and orange juice. Pour over the ingredients and toss. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving. Makes 4 servings

White Bean and Squash Gratin

Around this time of year I try to cook earthy, casserole-y type foods for those cold, it’s-dark-too-early nights. Pot roast, chili, stew and so on. But also side dishes I can make ahead and reheat so I don’t have to take much time to do the actual cooking on days when the evenings already seem too short.

Here’s one that pairs with most vegetarian, fish, poultry and meat dinners.

White Bean and Squash Gratin

2 tablespoons olive oil

1 medium onion, chopped

1 medium carrot, chopped

1 stalk celery, chopped

1 medium clove garlic, chopped

1 teaspoon fresh thyme leaves

1 cup cooked white beans (drained, canned beans are fine)

1 cup mashed cooked winter squash (such as butternut or kuri)

1/4 cup half and half cream, coconut milk or soy milk

1 large egg, beaten

Salt and freshly ground black pepper, to taste

1/3 cup packed fresh bread crumbs

Preheat the oven to 400 degrees. Heat the olive oil in a saute pan over medium heat. Add the onion, carrot, celery, garlic and thyme and cook for about 3 minutes or until the vegetables have softened. Spoon the mixture into a food processor. Add the beans and process until smooth and pureed. Spoon the mixture into a bowl. Add the squash, cream, egg and salt and pepper to taste. Mix thoroughly to blend ingredients. Spoon the mixture into a baking dish. Sprinkle the bread crumbs over the puree. Bake for 15-20 minutes or until the crust is golden brown and the gratin is hot. Makes 4-6 servings