summer 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.

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 (perfect for Meatless Monday!) that’s surprisingly comforting. Hope you enjoy it as much as I do!

grilled mango salad with avocado & pistachios

by Jackie Newgent | July 21, 2016 | 3 Comments

I crave salads in the summer. How about you? When that urge strikes, here’s a new salad for ya. If you’re a mango lover like I am, it’ll literally make your mouth water! The Recipe Redux theme this month is “Get Your Fruits and Veggies in Shape.” Rather than cutting up this salad’s fruit into a new shape, I decided to add shape on it. I created crosshatch grill marks on mango “cheeks.” Using grilled fruit is a simple way to upgrade a recipe! Not only does it add eye appeal, it adds smoky flavor interest. What’s more, I used grilled mango in two ways here—as cubes and pureed into the dressing. Enjoy it! Hint: Add black beans, edamame, or...

beet, greens and goat cheese linguine

by Jackie Newgent | August 22, 2015 | 9 Comments

I don’t think I could live without pasta! How about you? I’m always trying to find new ways to enjoy it. So I hit my local farmers’ market and filled up my sack with all of the fresh vegetables that “called out” to me, including some amazing beets. (I seem to be on a beet kick lately!) Then straight to my kitchen I went. Actually, I take that back. Straight to my building rooftop I went where I snipped a day’s worth of fresh basil. (Yep, that’s how we do it here in Brooklyn!) Then off to my kitchen I went.

red beet baba ghanoush

by Jackie Newgent | August 3, 2015 | 5 Comments

Beet hummus is a thing. But beets can be showcased well beyond hummus. So I picked up a couple beets from my farmers’ market and transformed them into a different Middle Eastern dip … baba ghanoush. I roasted the beets to bring out their full flavor. A hint of smokiness is provided with a pinch of smoked paprika. And you’ll definitely detect the refreshing citrusy notes by way of both fresh lemon juice and zest. Though I usually prefer traditional eggplant baba ghanoush rather homestyle and lumpy, this red beet version with its stunningly gorgeous fuchsia color looks more beautiful when pureed until velvety. (Hint: The vivid color is from phytonutrients naturally found in beets, called betalains, which have anti-inflammatory...

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