Sunny's Kitchen (15 page)

1
Toast the walnuts.
In a large dry skillet over medium heat, toast the walnuts, tossing them until fragrant and a test bite (cook’s treat!) reveals a creamy texture, about 5 minutes. Transfer to a plate and reserve the pan.

2
Prepare the Brussels sprouts.
Shred the Brussels sprouts by removing the core and thinly slicing or passing them through a food processor fitted with the slicing disc.

3
Cook the Brussels sprouts.
Warm the olive oil in the same pan over medium-high heat until it begins to swirl. Add the Brussels sprouts, red onion, nutmeg, a pinch of salt, and a nice grind of pepper, to taste. Cook, stirring or tossing, until the Brussels sprouts are bright green and only slightly wilted, 2 to 3 minutes.

4
Finish the salad.
Remove from the heat. Add the toasted walnuts and dried cranberries and toss to combine. Taste the salad and season with more salt if needed. Serve warm or chilled.

i
n my neighborhood, Sunset Park, Brooklyn, I look forward to the street food that appears each summer. More specifically,
elotes
, which is simply a word for corn. But in Sunset Park it comes grilled on a stick and loaded with toppings. Seeing elotes is more a sign of summer to me than any weather forecast. I order my grilled corn on the cob “con todo” (with everything). It gets slathered with mayo, coated with cotija cheese (a salty, crumbly cow’s milk cheese), then hit with a sprinkle of cayenne pepper and, finally, a squirt of fresh lime juice. Some vendors will pile all the kernels and toppings for the corn into a cup with a spoon sticking out—then you don’t need a toothpick! This salad is my nod to summertime, featuring my own version of “con todo.” No toothpicks needed.
SERVES 4

1
Grill the veggies.
Preheat a grill or grill pan to medium-high. Cut the carrots in half. Then cut the smaller end of the carrots into fourths lengthwise and the larger half into sixths or eighths. The key is to make all the spears about the same size. Place the carrot spears, corn, and endive on a baking sheet or cutting board and drizzle all sides with olive oil, then season with a pinch of salt and black pepper. Place the vegetables on the grill, the endive’s flat side down first, and cook until charred on all sides, 3 to 4 minutes total for the endive, 5 to 6 minutes for the corn, and 10 to 12 minutes for the carrots. Remove from the grill and allow to cool.

2
Make the rest of the salad.
In a medium bowl, combine the cilantro, red onion, feta, lime juice, cumin, and cayenne pepper and toss gently.

3
Add the veggies.
Slice the endive crosswise into ¼-inch pieces, chop the carrot spears, trim the kernels off the cobs, and add all to the bowl. Toss and taste, then add a pinch of salt, if needed. Serve at room temperature or chilled.

 

tip!
A great substitution for the endive is a heart of romaine lettuce cut into quarters lengthwise. Grill the romaine spears for the same time as you would the endive, until both cut sides are charred, then chop the same way as the endive.

s
ometimes I just buy a basketful of fruits and vegetables and try to figure out something new. The crisp vibe of cucumbers with the tart but sweet orange sections is great with just a tiny sprinkle of salt, and a sprinkle of apple cider vinegar. I learned that simple way to enjoy cucumbers from my dad, and I’ve made it many times as a snack. But to make it a real salad instead of a break in my kitchen, I toss it with my sweet and creamy pineapple dressing. Adding the scent and flavor of toasted coconut flakes makes this salad seriously taste like time off.
SERVES 4 TO 6

1
Make the dressing.
In a large bowl, combine the pineapple, sour cream, apple cider vinegar, and sugar. Stir until the sugar dissolves and is not gritty. Taste and season with a tiny pinch of salt. Refrigerate for at least 30 minutes.

2
Toast the coconut flakes.
In a small, dry pan over medium heat, toast the coconut flakes, tossing them until fragrant and slightly golden, 3 to 4 minutes. Set aside.

3
Prepare the oranges.
Slice off the top and bottom of each orange to create a flat surface on each end. With the orange resting on one cut side, use a knife to cut between the flesh and white pith of the peel, angling the knife to expose the flesh from top to bottom. Hold an orange in one hand over a large bowl and carefully remove the segments with the other by sliding the knife between the flesh and the membrane that separates each wedge. Repeat with the second orange.

4
Toss the salad with dressing.
Add the cucumber, red onion, and dressing to the oranges. Gently toss, then serve chilled or at room temperature with a sprinkle of toasted coconut.

i
cook because I like to eat, I’m impatient, and I like to make my own portions, which are sometimes bigger or smaller than a restaurant’s depending on the dish. I’m also a food detective, and this salad is one of my great detective cases, made for a friend who lived far from the restaurant where he fell in love with the dish. After just a few visual notes, ingredient clues, and a walk through his local grocery store, the rest was up to me. It turned out just as he remembered and now, happily, this salad is one of my favorite solved mysteries in the kitchen. It’s served perfectly in lettuce cups, with crackers, or on crostini.
SERVES 4 TO 6

1
Prepare an ice bath and blanch the shrimp.
Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add the ¼ cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, about 5 minutes. Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot and pour the shrimp into the ice bath to cool.

2
Make the dressing.
In a large bowl, combine the dill, grated garlic, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste, then season with a pinch of salt and a few grinds of black pepper.

3
Finish the salad.
Remove the shrimp from the ice bath and dry gently with a paper towel. Lightly chop and stir into the dressing. Cover and refrigerate for at least 2 hours. Serve cold or at room temperature.

w
hen I moved from Indianapolis to Seoul, South Korea, to serve in the air force, my mom gave me a pickled onion recipe. I jotted it down in my first recipe journal and used it in many forms over the years, even as a caterer. The recipe now costars radishes, which I never really liked; then all of a sudden I loved them. That’s why I ask people to continue to try foods they haven’t liked in the past, because you never know how your palate can change and grow with time. I find myself adding this salad to a plate that needs something with acid to cut the fat, or piling it on top of tacos, steaks, hot dogs, or burgers. Plus it keeps well in the fridge if you can get over the red in the radishes bleeding.
SERVES 4 TO 6

1
Cook the onion.
In a medium pot, combine the onion, cider, orange juice, lime juice, vinegar, sugar, a pinch of salt, and a grind of pepper. Heat to a simmer, stirring, to dissolve the sugar and slightly wilt the onion, 4 to 6 minutes. Remove from the heat, transfer to a bowl, and refrigerate until cool, about 30 minutes.

2
Finish the salad.
Once the onion mixture is cool, drain and discard the liquid. Add the radishes and cilantro, and refrigerate for 30 minutes, tossing halfway through. Serve chilled or at room temperature.