side Archives - Jackie Newgent

pan-charred corn, orzo and arugula salad

by Jackie Newgent | June 28, 2024 | 6 Comments

pan-charred corn, orzo & greens salad in white bowl with fork

When I start seeing fresh local corn at the farmers market, this pan-charred corn, orzo and arugula salad is the very first thing I make! It’s refreshing, satisfying, and has that sweet-savory craveability. The sweet is from the corn, which becomes sweeter from sautéing it until caramelized (browned). The savory is from everything else. The pepperiness from the greens and the citrus zing from the combination of lemon and lime juices make this extra mmm…emorable.

two-ingredient berry mustard

by Jackie Newgent | December 28, 2018 | 2 Comments

I like traditional mustard. But I looove fruity mustard. Luckily, it’s super easy to make it yourself. It literally takes seconds to fix. You’re definitely going to want to try this two-ingredient berry version. Enjoy it as a condiment of choice for meatless or no-so-meatless burgers or cheesy sandwiches. Use it as a dipping sauce in place of honey mustard. Or try it as a topping for grilled fish or poultry. Yep, it’s quite versatile. By the way, you can transform this recipe into an intriguing three-ingredient condiment by adding 1/2 teaspoon of minced fresh herbs, such as basil, rosemary, or tarragon. Whether you opt for the two- or three-ingredient version, do plan to enjoy it often!

pomegranate-smashed butternut squash

by Jackie Newgent | November 25, 2018 | 3 Comments

Smashed butternut squash with pomegranate arils and chives

If you haven’t tried it yet, pomegranate juice makes a clever culinary liquid, not just a beverage — and it’s delightful in this pomegranate-smashed butternut squash recipe. In late fall and all winter long, I love using a combination of pomegranate juice and arils in cooking to add rich color, antioxidants, and naturally-derived sweetness with a hint of tartness. Pomegranate and butternut squash are a perfect pairing, too. To save time here, simply use butternut squash that’s already cubed for you. You’ll toss the cubes with olive oil, then with pomegranate juice, salt, and pepper. Cover it up, bake for 50 minutes, mash, and voila! Oh, and don’t forget to top with chives and pomegranate arils for extra pops of...

simple lemony white bean salad with fresh herbs

by Jackie Newgent | December 21, 2016 | 2 Comments

overhead shot of white bean salad in white bowl

My pantry is almost always stocked with canned organic cannellinis, chickpeas, and black beans! That’s because they’re packed with antioxidants, fiber, and protein. Plus, they’re notably filling and simple to fix. This recipe showcases all of the above—and is loaded with fresh herbs. And most importantly for your taste buds, it’s loaded with texture and flavor.

lebanese salad with lemony tahini dressing and za’atar pita chips

by Jackie Newgent | August 8, 2016 | 9 Comments

I actually thought Lebanese food was American food as a kid. I guess that’s what happens when you grow up with a Lebanese mother (who was also a caterer)! When I’m wanting a little taste of comfort, I don’t think first about things like mac ‘n’ cheese; I crave Middle Eastern cuisine. So here’s a salad I created that’s inspired by fattoush, a simple salad that ideally takes advantage of leftover pita bread. But I’ve given it a tasty twist with freshly-baked za’atar pita chips, a tahini-spiked dressing, and plenty of chickpeas. It’s a refreshing luncheon entrée salad that’s surprisingly comforting. Hope you enjoy it as much as I do!