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Colorful wild rice fritters and red pepper dip

I've been dreaming of developing a recipe for Wild Rice Fritters and Red Pepper Dip for months, and it finally took shape in this last puff of space of the year.

I love this span of time. The old year is essentially over. The new year is drawing its own deep breath readying for its debut. In this liminal vacuum, dreaming and realigning with nature happen without much effort. I begin celebrating the quieter side of winter.

A fir bough hanging from kitchen rafters.
Christmas is over and we’re supposed to be hauling trees out of the house, but I couldn’t resist hanging this windfall fir branch from my kitchen rafters, and lighting it up to extend my celebration of winter.

Wild Rice Fritters, Perfect for the Season

The 101-Mile Kitchen spirit emphasizes eating seasonally, but along with that comes living seasonally. Like a bear in its wintery den, my digestion slows this time of year. Eating smaller meals that feature storage ingredients like dried beans and wild rice, squashes, and root vegetables makes the best sense when I'm listening to my body.

Wild rice fritters make a satisfying small meal or appetizer, or a great side dish to a larger winter meal. I use Oregon's very own Oregon Wild Rice, about 20 miles as the crow flies from our 101-Mile Kitchen hillside. The Langdon family stopped draining their fields of the autumn rains to convert their former grass-seed operation to wild rice in 2016, bringing their farmer practices in better line with nature. We've become the beneficiaries by enjoying their flavorful wild rice more often.

A bag of Oregon Wild Rice.

Versatile and Simple Red Pepper Dip

When it comes to injecting bright color to our meals this time of year, this red pepper dip really delivers. The beautiful bright red-orange dip is also delightful along with roasted Brussels sprouts halves, as sandwich spread, (do try it on grilled cheese sandwiches), and as a pizza sauce.

Other Light But Satisfying Wintery Meals You Might Like:

Parsnip Poutine + Rich Mushroom Gravy
Humble Pasta With Beans + Mushrooms

A plate of wild rice firtters and red pepper sauce.

Wild Rice Fritters + Red Pepper Dip

Course: Appetizer, Main Dish, Side Dish
Cuisine: Pacific Northwest
Season: Mist (November - March)
Dietary: Nut-Free, Vegetarian
Total Time: 1 hour
Servings: 16 3" fritters
Author: Pam Spettel
Wild rice and roasted red peppers come together to brighten any winter day.
Print Recipe

Ingredients

For the Fritters

  • 1 cup wild rice, raw (You will have about one cup of rice left over for another use.)
  • 3 large eggs
  • 3 green onions, thinly sliced
  • ½ red or yellow bell pepper
  • 1 oz. spinach leaves, thinly sliced and then chopped (about 1 cup)
  • 2 cloves garlic, minced or pressed
  • 1 tablespoon capers, minced
  • 4 oz. fontina, gruyere, or cheddar cheese, grated
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup plain cracker crumbs, finely crushed
  • 1 tablespoon butter
  • 1 tablespoon olive oil, plus 1 teaspoon for rice

For the Red Pepper Dip

  • 12 oz. jar roasted red peppers
  • 1 tablespoon olive oil
  • 1 clove garlic, smashed
  • ½ teaspoon salt
  • 2 teaspoons balsamic vinegar or blackstrap vinegar

Instructions

Make the Fritters

  • Place the rice in a small saucepan and rinse with cold water. Carefully drain and add one teaspoon olive oil and 2½ cups water. Stir. Bring to a boil, then cover and drop the temperature to low. Cook until the rice is tender and the grains are beginning to unfurl. Drain through a fine mesh strainer and allow to cool while you carry on.
  • In a large mixing bowl, whisk the eggs. Add the green onions, red or yellow bell pepper, spinach, garlic, capers, cheese, salt and pepper, and stir.
  • Add two cups of the cooled wild rice and the cracker crumbs. Stir together thoroughly.
  • Heat a large stainless steel or cast iron skillet over medium high heat. Heat the butter and olive oil to the pan until bubbly. Using a ¼ cup scoop or measuring cup for consistent size, form patties with your hands, and drop them into the hot skillet. Press down on them gently to flatten them in the skillet. Cook for about 4-5 minutes per side until well-browned and crispy, adjusting temperature as necessary to keep them from burning. You will do this in two batches. Remove cooked fritters to a paper-towel-lined cutting board or plate.
  • Place the cooked fritters on a serving plate along with a small bowl of Trader Joe's Roasted Red Pepper Spread for dipping. Enjoy these hot or room temperature. Freeze leftovers for up to two weeks. Rewarm in a 350° oven.

Make the Red Pepper Dip

  • Drain the roasted red peppers well, and lay them out on a double layer of paper towels, or more sustainably, on a double layer of cotton dish cloth. Press the peppers firmly to release as much moisture as possible. Dry them off.
  • Add all ingredients except the peppers to a food processor and process until the garlic is finely minced. Add the peppers, and process until the peppers are not quite smooth and the dip is homogenous. Store in a recycled jar with tight-fitting lid for up to five days. Serve at room temperature.

Notes

The beautiful bright red dip is also delightful with roasted Brussels sprouts halves, as a spread on ham, turkey, roast beef, or stacked vegetable sandwiches, grilled cheese sandwiches, and as a pizza sauce. 

Here is a small collection of my holiday favorite recipes that will take you from Thanksgiving into New Years. Like most everything I present to you, these highlight seasonal ingredients, and are typically full of love but not labor. As a person predisposed to the holiday scaries brought about by being a solo planner, cook, and hostess for far too many years, I no longer have time or energy for the complicated.

Beet Citrus Salad on a platter.

I grew up in a small family who lived far away from any relatives, so Thanksgivings included the complete standards but on a small scale, always prepared beautifully by my mom. I also raised my own family far away from any relatives, so that pattern repeated. If I were hosting Thanksgiving this year, it would the 38th time in the last 41 years. That's a lot of holiday cooking!

Now, my sweetheart and I have a combined seven grown kids, and ten amazing grandkids. This year we are visiting a daughter in Texas and her beautiful family. I get to relax a bit and be the assistant!

Here are some recipes that work for smaller groups, or perhaps step out of tradition a wee bit if your weary of the classic standards.

Holiday Recipe Starters

I love handing guests a cup of soup as they arrive this time of year. A cup or small mug of soup, like this Winter White Vegetable Soup, or its winter squash version (also within this recipe), is portable as guests mingle and makes a nice handwarmer coming in from the cold. This recipe has enough body and flavor to make it delicious and noteworthy, but it light enough to keep from spoiling anyone's appetite. This pureed soup requires using an immersion blender, so if you don't have one, now is the time. (This is the one I have and love.) An immersion blender is also a truly fantastic Christmas or Chanukah gift for budding cooks, or anyone who doesn't have one. Another big plus-- this soup can be made two or three days ahead and rewarmed at the last minute.

Blue Cheese and Pear Tartine (like a crostata or bruschetta) are frankly amazing. The favors sing. Use this throughout the holiday season, whether its a quiet night at home, or if you are hosting or taking food to a party.

Beautiful Sides, Salads, and Cranberries

Some of my favorite holiday recipes include Citrus Rush Beet Orange Salad. I love this one for it's pop of gently acidity that seems to be very welcome with all of the other buttery dishes. It is so pretty, and the components can be made ahead.

Autumn Grains, Grapes, and Greens is beautiful, and blurs the line between side dish and salad. With it's grain base, it is also wonderful to serve when vegans and vegetarians are at your table. They will truly know you love them!

As for cranberry sauce, I love hearing about everyone's favorite recipe. There are so many ways to enjoy cranberries, and it seems that once we hit on our favorite there's no room for change. This is the recipe I've used since the early '90s, and my daughter makes it every year now, too. Cranberry Sauce with Raspberry Vinegar was originally from Bon Appetit magazine, and you can find it here. I've used several blueberry and blackberry vinegars in it with equal deliciousness (P.S.-- don't be tempted to scrimp on the raspberry vinegar. That's where the magic is. And if you can get your hands on it, this blueberry or blackberry vinegar is glorious.)

Alternate Main Course

a platter of rosted chicken and autumn bread salad with a bottle of wine.

So maybe there's just two or three of you, and a big bird doesn't sound like fun. You still want something seasonal and special, but don't want to be at it all day. Another holiday favorite recipe is my Roasted Chicken + Autumn Bread Salad is really all the glory with a fraction of the time and work. Hey, it's still poultry, right? The bread salad takes the place of stuffing, vegetable sides, and refreshing salad all at once. It truly is Thanksgiving or Christmas dinner worthy.

Dessert

It might be because of my old pastry chef days of making and rolling a dozen pastry crusts every Monday, but making pies feels pretty tedious amidst all of the other pre-holiday meal components. If you have non-pie eaters or gluten free eaters, these two recipes will save the day.

Flourless Walnut Cake (use GF flour to dust your pan) is so lovely, and so simple. Ground walnuts, some eggs, and sugar are all you need. And better yet, you can opt for the coffee flavored version, or the spice cake version. This flexible recipe gives you these flavor choices, or make it plain and serve it with the ice cream of your choice. So good, so pretty, and so simple.

If you want to keep it really simple, how about a rich and very adult wintry Nutty Chocolate Port Ice Cream Sundae? This takes 10 minutes, and yet is as elegant and rich as any other dessert ever. And with this choice, you won't spend one minute baking. (The candied orange slices that make this so wonderful are available at most Trader Joe's stores.)

However you do your holiday, do it in a way that's authentic to you! Pure traditionalist or thoroughly modern; formal or casual; fancy or simple are all valid. It's easy to get caught up in the perfect Instagramable holiday, but it is only as wonderful as you feel!

Have you joined the 101-Mile Kitchen community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you my free Top Five Cool-Weather Cooking Guide downloadable as a thank you!

This post contains affiliate linksincluding but not limited to Amazon. As an Amazon Associate I earn from qualifying purchases.When you use these links to buy something I may earn a commission at no cost to you. Product affiliation helps me to keep this site ad-free while providing you with the content you enjoy. I only promote items that I use, like, and trust, or would invest in myself.

A platter of roasted chicken and autumn bread salad.

Here's a recipe I'm quite proud of: Roasted Chicken + Autumn Bread Salad. A quickly-roasted chicken delivers its juices to butternut squash, whole sweet shallots, and tart apples roasting beside it on a sheet pan. Peppery arugula in a light dressing mix with vinegar-soaked golden raisins and crispy-chewy toasted bread chunks make a lovely autumn panzanella-style salad that make a bed for the chicken and deeply flavored vegetables. It's all you need on one platter. I can't think of a better Saturday night or Sunday afternoon cool-weather dinner.

This roasted chicken and autumn bread salad borrows inspiration from the late Judy Rodgers, generous traditionalist and exemplary restaurateur. And golly, is it good.

a platter of rosted chicken and autumn bread salad with a bottle of wine.

The Inspiration for Roasted Chicken + Autumn Bread Salad

First let me tell you about the chicken Ms. Rodgers made famous at the Zuni Cafe in San Francisco. At Zuni, whole, small chickens are roasted in a wood-fired brick oven. The juicy, crackly-skinned chicken is served with a warm bread salad. At Zuni, chunks of hand-torn toasted bread, scallions, garlic, bitter greens, dried currants, and pine nuts are tossed in a light vinaigrette. When you experience this dish, it becomes the gold standard for all roasted chicken. And the craveable bread salad is just as good.

Until now, my go-to method of roasting chicken has been the Zuni Cafe way. Ms. Rodger's way. I pat the chicken dry and give it a dry rub of salt and pepper. Then, I loosely wrap it and put in the fridge for two days before roasting. The chicken skin dries in the refrigerated air, setting it up for crispness. Then on roasting day I set into a hot skillet and rush into a very hot oven. A series of flips mid-roast, and viola! The most crispy-skinned and juicy chicken ever. Put this roasted chicken together with a seasonal bread salad-- oh my!

Sometimes I haven't planned this out well, or don't have the time or energy for these steps but still would love a roasted chicken. Hmmm. What could I do about that?

Ditching the two-day dry brine period and shortening the overall cooking time with our unique preparation method is a great advantage for the home cook. And it still turns out a chicken that is almost as wonderful as the Zuni style.

How Can I Roast a Chicken Without Drying Out the White Meat?

It's easy to end up with dry white meat when roasting a chicken, and yet so easy to prevent it! By separating the breast and wing section from the leg and thigh section, we give the legs and thighs a 15-minute head start in the oven, sparing the white meat from overcooking. I call this a major kitchen coup!

The best tool for working with a whole chicken is kitchen shears. Get yourself a good pair. Poor quality shears need to be replaced frequently, so make this investment up front when you can. This is the pair I recommend for its value. You can spend more, but these are very good and will last.

With this method we use our kitchen shears to easily separate the breast and wing section from the rest of the bird. We start by separating the breast from the legs in two quick "vee" cuts. Then we flip the breast section upwards like a page in a legal pad. From there, it's very simple to separate the front from the back of the bird at the shoulders.

Preparing the chicken for the oven.

Match Your Roasted Chicken and Bread Salad to the Season

Roasted winter squash, celery, apple, golden raisins, tons of shallot, and arugula make this a fall-into-winter salad. In the spring and summer, swap those things out for fresh peas or sauteed zucchini, blistered cherry tomatoes, lots of fresh herbs, scallions, and torn mustard greens for a lighter taste. Use what is in season, and the rest remains the same. No matter what time of year, be sure to use garlic confit if you can. It's is always in season!

The ingredients necessary tomake roasted chicken and autumn bread salad.
Ingredients. Not pictured, bread and arugula.

Have you joined the 101-Mile Kitchen community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you my Top Five Tips and Recipes for Cool-Weather Cooking downloadable as a thank you!

This post contains affiliate links. When you use these links to buy something I may earn a commission at no cost to you. Product affiliation helps me to keep this site ad-free while providing you with the content you enjoy. I only promote items that I use, like, and trust, or would invest in myself.

A platter of roasted chicken and autumn bread salad.

Roasted Chicken + Autumn Bread Salad

Course: Main Dish
Cuisine: Italian, Pacific Northwest
Season: Bounty (August - October), Mist (November - March)
Dietary: Dairy-Free, Egg-Free, Nut-Free
Preparation: Roasting, Sheet Pan
Prep Time: 30 minutes
Cook Time: 1 minute
Author: Pam Spettel
Chicken roasted in a way to ensure moist white meat, along with a luscious seasonal bread salad makes an autumnal one-platter meal.
Print Recipe

Ingredients

  • 1 3½-4½ lb. whole fresh chicken
  • fresh thyme, sage, and rosemary
  • 1 lb. winter squash, peeled and cut into 1" cubes like butternut, honeynut, red kuri, kabocha, or pumpkin
  • 1 lb. shallots, peeled, large ones cut in half
  • 4 stalks celery, scrubbed and sliced into ¾" pieces remove and reserve and leafy parts
  • 12 ounces firm baking apple, cut into 1" cubes
  • ½ cup garlic confit, or ½ cup olive oil and 12 cloves garlic, peeled
  • 3 tablespoons golden raisins
  • ½ cup celery, white wine, or sherry vinegar I use Spoiled Rotten Vinegar brand celery vinegar

Instructions

  • Preheat the oven to 425°. Place one oven rack in the upper third of the oven, and one in the lower third. Wipe the chicken dry. Using kitchen shears, and the chicken breast-side up and legs pointed to you, cut along the bottom edges of the breast upwards toward the wing on each side, following the natural "vee" shape. Fold the breast upward (like flipping a page of a legal pad). Press down to flatten the chicken. Use the shears to separate the breast/wing section from the backbone and neck.
  • Sprinkle both bird sections liberally with salt and pepper. Place the leg/thigh section on the baking sheet and put several sprigs of thyme, a sprig of sage, and a sprig of rosemary under it. Place the baking sheet on the lower oven rack for 15 minutes.
  • Prep the vegetables and apple while the legs/thighs are roasting. Place them in a bowl, salt and pepper to taste, and add the garlic confit (or olive oil and garlic cloves) and toss well to coat the vegetables in oil and set it aside.
  • After the first 15 minute roast, place the chicken breast/wing section on the baking sheet with herbs underneath and roast for another 15 minutes. While this is happening, place the golden raisins in a small dish and cover them with the vinegar. Set aside.
  • After the second 15 minute roast, place the prepared vegetable mixture all around the chicken on the baking sheet, distributing them evenly. Place the baking sheet back in the oven for another 15 minutes.
  • During this 15 minute roast, tear the bread into uneven bite-sized chunks onto a small baking sheet. Sprinkle with salt and pepper, and drizzle with olive oil. Toss the bread pieces well. Place the bread pieces in the oven on the upper rack for 6-8 minutes. Remove from the oven and toss, then if necessary, return to the oven for another few minutes. You are looking for a mix of crunch and tender bits, some browning and crispy bits, and some that will be softer. This step is very dependent on your own oven, so please watch carefully to avoid burning!
  • When the chicken reaches 160° at the thickest part of the thigh and breast, it is done. Remove from the oven to rest before cutting it into serving pieces.
  • In a large bowl (I use the same bowl that the vegetables were in) place the toasted bread chunks, arugula, another swirl of olive oil, and the golden raisins and their vinegar. Toss well and spread the bread salad on a platter. Spoon the roasted vegetables and all the pan juices onto the bread salad.
  • Use the kitchen shears to separate the chicken into 2 legs, two thighs, two wings, and two breasts. Use a heavy knife to cut the breast pieces in half, resulting in 4 chicken breast pieces. Arrange the ckien over the vegetables and serve.
A platter of grains, grapes, and greens pilaf

Today I'm teaching my community how to make this wonderful warm autumn grains, grapes, and greens pilaf. Our phenomenal Lane County Farmers Market has hosted a series of cooking demonstrations generously funded by the Upper Willamette Soil and Water Conservation District. Some fabulous local chefs have been smashing it up with their demos all summer long. And today, it's me, a professional home cook sharing with the crowd. I'm extremely honored to be among this group of people, making our local foods more accessible to our community, and adding value to those shopping at our market.

About This Grains, Grapes and Greens Pilaf

With the exception of olive oil, salt, and pepper, every single ingredient in this dish was purchased at the farmers market. My intent in developing today's recipe was to stuff it full of local ingredients, spotlighting ingredients that abound at the market today and the growers and producers who bring them to us. This very moment. This exact week of this exact season. I wanted my dish to taste like Oregon at this very moment. There is a good chance that many of these ingredients will give you that "terroir", or sense of place, if you live in the northern hemisphere. If you live down under, file this away for your autumn cooking next April.

Grains, grapes, and greens pilaf on a platter.

Grains, Grapes, and Greens is a Seasonally Flexible Recipe

This recipe rendition captures autumn, with grapes coming ripe and wintery greens, still tender and young, just now coming to market. Grains are enduring-- we enjoy them throughout the year. Here are some change-ups you might make with this idea, no matter the season:

  • Replace the grapes with apples, firm pears, or segmented citrus. In the summer, blueberries, pitted cherries, and diced stone fruit will work wonderfully.
  • Rotate through barley, wheat berries, farro, freekeh, and the array of colorful rices-- black, brown, red, and purple. They all work perfectly as the base for this type of warm salad or pilaf.
  • What nuts grow in your area? We're famous for our hazelnuts here in Oregon. As a matter of fact, we grow 99% of the U.S. hazelnut crop. Use whatever nut you have or love. Almonds, pecans, and walnuts are equally good here. Even pine nuts, really a seed, not a nut, would be wonderful.
  • Whatever hearty, sauté-able green you can put your hands on would be fantastic. Kales, chards, collards, mustards, dandelions, nettles, and arugulas are the first ones that come to mind. Swap at your whim, or whatever is available. Today I'm using rainbow chard-- look at its vibrant colors!
Rainbow chard adds some dazzling color to the pilaf.

Another Recipe Using Grains You Might Like

Roasted Mushroom, Grain + Spinach Salad: Recipe here.

All the ingredients needed for grains, grapes, and greens recipe.

Have you joined the 101-Mile Kitchen community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you my Top Five Tips and Recipes for Cool-Weather Cooking downloadable as a thank you!

a platter of warm grains, grapes, and greens pilaf

Autumn Grains, Grapes and Greens Pilaf

Course: Main Dish, Salad, Side Dish
Cuisine: Pacific Northwest
Season: Bounty (August - October), Mist (November - March)
Dietary: Dairy-Free, Egg-Free, Vegan
Total Time: 45 minutes
Servings: 4 main course servings
Author: Pam Spettel
Warm grains like barley, farro, or brown rice, gently sauteed greens, and juicy just harvested grapes and a quick in-the-skillet vinaigrette make this dazzling Pacific Northwest-centric pilaf sparkle. Or, use it as a warm salad. Either way, healthy never tasted so good.
Print Recipe

Ingredients

  • 1 cup hulled barley, farro, or brown rice +see note about hulled and pearled barley
  • 1 bunch greens such as kale, Swiss chard, collards, or mustard
  • 1 small shallot, peeled and diced
  • 4 cloves fresh garlic, peeled and minced or crushed
  • 3-4 tablespoons extra virgin olive oil
  • 3-4 tablespoons roasted barley vinegar, apple vinegar, or white wine vinegar
  • 2 cups seedless table grapes, cut in halve if large
  • salt and freshly ground black pepper
  • 1/2 cup toasted hazelnuts, roughly chopped

Instructions

  • Cook the grains pasta style: Rinse the grains and place them in a medium saucepan and fill the pan with at least 6 cups of water. Add a healthy pinch of salt and stir. Bring to a boil, stir again, and adjust the heat to a slowly bubbling simmer. Cook for 45 - 60 minutes or until the barley is plump and tender. Drain well.
  • While the barley is simmering, wash the greens and remove the stems. Slice the stems into ½" pieces. stack the leaves on top of each other, and roll the stack into a long cigar shape. Slice through the roll first lengthwise, and then into 1" pieces.
  • In a large skillet, warm the olive oil over medium heat. Add the shallot and garlic and saute for 1-2 minutes. Add the cut greens to the pan and saute, stirring every minute or two, until the greens have become tender and soft. Salt and pepper the greens to taste (about 1 teaspoon salt, 1/3 teaspoon pepper).
  • Stir in the warm grains and the vinegar. Taste and adjust the seasoning if you'd like. Remove the pan from the heat. Stir in about half the grapes.
  • Place the warm pilaf in serving bowl or platter. Top with the remaining grapes and the crushed hazelnuts. Serve warm or at room temperature.

Notes

+ Jane Touzalin of The Washington Post says it best.
"Hulled barley, considered a whole grain, has had just the indigestible outer husk removed. It’s darker in color and has a little bit of a sheen. Pearled barley, also called pearl barley, is not a whole grain and isn’t as nutritious. It has lost its outer husk and its bran layer, and it has been polished. It has a lighter, more matte appearance."
They can be used interchangeably. However, hulled barley is a more nutritious whole grain and also holds its shape better is soups and stews. Hulled barley takes up to an hour to cook, whereas the pearled kind cooks in about 30-45 minutes. 
Overhead shot of one-bowl zucchini salad

Zucchini has never inspired me much, until this summer, and it is this great one bowl Lemon Feta Zucchini Salad I have to thank for it. It's such a simple salad, but the flavors come together in a big way. Lemon juice and zest offer a bracing acidity and zip, feta adds a salty creaminess, and pine nuts offer a grounding buttery, component. Big cracks of black pepper add a ton of character. Mix it all together in one serving bowl-- so efficient and tidy! This salad is delightful with a multitude of foods, especially anything grilled, or all on its own.

A bowl of Lemon + Feta Zucchini Salad

Let Lemon Feta Zucchini Salad Transition You to Autumn

The autumnal equinox is only 16 days away, but zucchini will be with us for yet a while. Nearly all applications (except, maybe, a chocolate cake with zucchini hidden in it) are better with smaller young zucchini. However, don't be afraid to use the big boys of early autumn in this dish. The bigger squashes will need lengthwise halving or quartering and seed removal, but will tenderize nicely with a little marination from the dressing.

Bonus Recipe for an Easy Autumn Dinner: Roasted Pork Tenderloin

Many people tend to get really busy as September gets underway, and this speedy one-bowl lemon feta zucchini salad takes about 15 minutes to make. Snuggle it next to a sliced roasted pork tenderloin for a complete meal in 30 minutes flat. The leftovers will make a nice lunch the next day.

Here's how I'll sequence it: Preheat the oven to 425°. Wipe the tenderloin dry with a paper towel and generously salt and pepper it. In a small bowl, mix two tablespoons Dijon or grainy mustard, 2 tablespoons honey, and 1 teaspoon onion powder, if you have it. Spread half the mixture all over the pork tenderloin, place it in a large cast iron skillet or on small baking sheet, and roast it in the hot oven for 16 to 22 minutes. It should feel firm but with some give when you press it with your finger. The internal temperature should be between 140°-145°. (I remove mine from the oven at 140° to ensure it is juicy, as the temp will raise another 5 degrees while it rests.) Allow the tenderloin to rest under a foil cover for ten minutes. Slice and serve with the remaining half of the mustard sauce.

While the tenderloin is roasting, make the zucchini salad except the garnishes. Set it aside. Once the roast is sliced, give the salad a last toss, top it with the garnishes, and voila! Dinner is served.

Making the One-Bowl Zucchini Salad

The batch you see in these photos uses a mix of yellow and green zucchini, but one or the other delivers the same goodness if that's what you have. Slicing it thinly but not too thinly lets the slices hold up to a stir. A thickness of about 1/8" is your aim. The zucchini will absorb your nice dressing without wilting at this thickness. This is the tool I love to use to get even, quick slices.

A heavy dose of cracked black pepper really makes this dish, so don't hold back. Fresh basil and avocado are optional but delicious additions, but not necessary. If you have them use them; if not, don't worry.

Add the rest of the ingredients directly to the bowl without dirtying a single measuring cup or spoon. This is truly a one-bowl wonder of tidiness!

A note on toasting pine nuts: I wish I had a dollar for every time I've burnt a batch of pine nuts. Kitchen multi-tasking can be a detriment when it comes to nuts. I used to put them on a small baking sheet and pop them into the toaster oven for 6-8 minutes. Sometimes they turned out perfect, other times like mini charcoal briquets. Please take my advice and take the very few minutes it takes to toast them in a small skillet over medium heat. Shake the pan often to let them toast evenly. Stay right there! Notice their change in color and aroma. By all means, do not walk away from the pan. Relax and hang out a minute. Toasting nuts is a definite Be Here Now task.

Half a bowl of lemon + feta zucchini salad.

Another Great Idea for an Autumn Zucchini Dinner

Turkey Meatball + Roasted Lemon Zucchini Pasta

This post contains affiliate links. When you use these links to buy something I may earn a commission at no cost to you. Product affiliation helps me to keep this site ad-free while providing you with the content you enjoy. I only promote items that I use, like, and trust, or would invest in myself.

Have you joined the 101-Mile Kitchen community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you a free Taste of Oregon appetizers recipe downloadable as a thank you!

Bowl of lemon + feta zucchini salad.

One-Bowl Lemon + Feta Zucchini Salad

Course: Main Dish, Salad
Cuisine: American
Season: Bounty (August - October)
Dietary: Egg-Free, Gluten-Free, Vegetarian
Preparation: Fast + Easy
Total Time: 15 minutes
Servings: 2 as a main, 4 as a side
Author: Pam Spettel
An exceptionally flavorful way to enjoy zucchini, this one-bowl wonder is a great transition to autumnal eating.
Print Recipe

Equipment

Ingredients

  • 1 pound yellow and/or green zucchini about 2 medium zucchinis
  • 1 large lemon, zested and juiced
  • 3 tablespoons extra virgin olive oil
  • 1 clove garlic, grated
  • ¼ cup pine nuts, toasted
  • cup feta, crumbled or in small cubes
  • lots of freshly cracked pepper
  • flaky salt, to taste
  • 1 avocado, cubed or sliced (optional)
  • 2 tablespoons fresh basil, torn into small pieces (optional)

Instructions

  • Slice the zucchinis to about an ⅛" thickness directly into a 2-quart serving bowl. (A mandolin really helps here.) Sprinkle the lemon zest and juice and olive oil over the zucchinis. Grate the garlic clove over the top. Give it a good heavy grind of fresh black pepper, and a few generous pinches of salt. Mix together gently but thoroughly with your hands.
  • Add half the toasted pine nuts, feta and fresh basil (if using) and mix again.
  • Arrange the slices in the bowl to look pretty-- seperate them and spread them around a bit. Sprinkle the remaining pine nuts and feta on top. Give everything another good grind of black pepper and another pinch of salt. Top with avocado slices or cubes, if you are using them. Serve. Store leftovers in the fridge for 1-2 days.
A bowl of caponata with slices of bread

Oregon-style smoky caponata is my attempt to replicate a most memorable caponata I once had at the historic James Beard awarded Nick's Italian Café in McMinville, Oregon. Nick's caponata (a sort of Sicilian version of ratatouille) is made in a wood-fired oven that imparts a lovely smoky note not typical to caponata. I think of it every year at this time, when tomatoes, eggplants, and peppers are at their seasonal peak. This year I decided to make it at home, even without a wood burning oven of my own.

Pan-smoked oysters at King Estate

The idea of how to pull this off, however, came from another Oregon restaurant. We recently ate at King Estate Winery Restaurant, where a fresh oyster dish came in a covered Dutch oven in which hay from their farm encircled the oysters, was lit, and then quickly covered before being whisked tableside. We erupted in happy sighs of awe when the lid was removed, the smoke puffed out, and the gently smoked raw oysters were revealed. The aroma was incredible and the food inside was a stunning surprise.

I thought-- Hey! I mean, hay! I'm an Oregon hay farmer! I've got tons of that stuff. What could I smoke? How about a caponata like Nick's?

Caponata pizza on the grill.

How to Use Oregon-Style Smoky Caponata

Caponata makes a flavorful summer bounty bruschetta. Why not pile it into a bowl, surrounded by the toast for an interactive dish people can build themselves? It's also a great all-in-one pizza topping. Or, use it as a relish on a cheese and charcuterie platter. To change up any leftovers, blitz it into a smooth paste for a dip for flatbread, a sandwich spread, or pizza sauce base.

My most favorite way to use caponata might be in pasta. Caponata with nearly any pasta, with a scoop of pasta water and more olive oil for a silky sauce? Yes! Add a generous spoonful of ricotta, a flurry of pine nuts, and some basil on top and you've got a wonderful weeknight dinner.

Making the Caponata

This little caponata recipe is entirely worth the multiple steps. If you skip the optional hay smoking step you'll still end up with a caponata that will be a little more complex than usual by using the grill.

Caponata is usually made by roasting the eggplant in the oven, then adding it to the other ingredients on the stovetop to complete the cooking. I've found that roasting all the vegetables together in a grill basket (this high-quality stainless steel one is on sale right now) on the grill saves turning on the oven and eliminates a step. When making it in the winter months or if you don't have a grill, this step can be done in the oven with all the cubed vegetables on a baking sheet at one time . The oven method will not have the smoky quality, but will be traditional and delicious.

Cubed vegetables for caponata on the grill.
Just getting started on the grill.

The vegetables are cooked and hay-smoked (directions below) on the grill, then we finish the dish in a large skillet on the stovetop. This is where we lightly and quickly stew the vegetables with capers, olives, a little sugar and vinegar for the typical sweet/sour finish, olive oil, and herbs. This final part takes about 15 minutes.

Serve the caponata at room temperature or lightly chilled. It is even better the day after it's made and the flavors have integrated, making it perfect for do-ahead meals and entertaining.

How to Smoke Foods With Hay

Hay smoking provides a light, gentle smoked quality to any vegetable, potato, chicken or fish dish cooked on the grill. To hay smoke caponata on the hot grill, carefully take a handful of cut hay and arrange it around the grill pan. Acting very quickly, use a long-necked lighter to touch the hay in two or three places and immediately shut the lid of the grill. You'll see a light smoke coming from under the lid and seams of the grill. After three or four minutes, carefully open the grill to make sure the flame is out. Now, a light kiss of hay smoke aroma and flavor has fallen on the vegetables.

Remember to avoid overcooking! Do this step after the food is not quite at the doneness you desire. It will continue to cook in the enclosed hot grill for three of four additional minutes.

Share Your Success!

When you make this recipe, please show it off to our 101-Mile Kitchen community! Let us know in the comments, or on Facebook or Instagram, @101milekitchen. Speaking of that, have you joined the community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you a free Taste of Oregon appetizers recipe downloadable as a thank you!

Other Grilling Recipes You Might Enjoy

Beluga Lentil, Grilled Nectarine, and Burrata Salad

Grilled Peppers, White Beans, Feta + Herb Sauce

This post contains affiliate links. When you use these links to buy something I may earn a commission at no cost to you. Product affiliation helps me to keep this site ad-free while providing you with the content you enjoy. I only promote items that I use, like, and trust, or would invest in myself.

A bowl of caponata with slices of bread

Oregon-Style Smoky Caponata

Course: Appetizer, Main Dish
Cuisine: Italian, Pacific Northwest
Season: Bounty (August - October)
Dietary: Dairy-Free, Gluten-Free, Vegan
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8
Author: Pam Spettel
A kiss of hay smoke, easily done in a grill, brings this classic Italian summer vegetable dish next level. Use you caponata on bruschetta for an appetizer or light meal, as a pizza topping, or as a relish for a charcuterie plate.
Print Recipe

Equipment

Ingredients

  • 1 large eggplant, skin on, large diced
  • 1 large red, orange, or yellow bell pepper, seeded, large diced
  • ½ large purple onion, large diced
  • 4 medium tomatoes, ripe, large diced
  • 8 cloves garlic, peeled and roughly chopped into large pieces
  • 6 tablespoons extra virgin olive oil, divided
  • 2 tablespoons tomato paste mixed with 3 tablespoons water
  • 1 tablespoon sugar
  • 3 tablespoons sherry vinegar, or white wine or red wine vinegar
  • 4 tablespoons capers
  • ¼-⅓ cup black oil-cured olives, green Castelvetrano, or Kalamata olives, pitted and roughly chopped
  • salt and ground black pepper to taste
  • ¼ cup mixed fresh oregano and basil, roughly chopped

Instructions

  • Preheat all elements of a gas grill to high heat (400°-450°) or light a charcoal grill for a hot fire. Wash and chop the eggplant, pepper, onion, tomatoes, and garlic. Place the prepared vegetables in a grill basket. (Alternately, you could put the vegetables in a large cast iron skillet, or on multiple sheets of foil with the edges crumpled in to create a sided container.)
  • Put the grill basket onto a plate, and sprinkle the vegetables generously with salt and black pepper (at least one teaspoon of salt to enliven the vegetables is my recommendation.) Drizzle the vegetables with 3 tablespoons of the olive oil, and stir. (The plate will contain any olive oil drips as you transport the grill basket to the grill and back.)
  • Once the grill is up to heat, place the grill basket onto the grates and close the lid. Check the vegetables every five-seven minutes and stir to help them cook evenly and to keep them from sticking and burning. Adjust your temperature or move your coals as needed to maintain a high but not scorching heat. Cook until the vegetables are beginning to soften but retain their shape, and the eggplant is turning from opaque creamy white to translucent gray-beige but the centers still have a little of their white showing through. Depending on your grill and its heat, this step will take from 15 to 25 minutes.
  • Do the optional hay smoking technique, described below. Remove the grill basket back to the plate, and bring it indoors to complete the dish. (Or, if you have a burner feature on your grill use it. Lucky you!)
  • On your cooktop, heat the remaining 3 tablespoons olive oil in a large stainless steel or cast iron skillet to medium heat. Add the vegetables from the grill basket. Stir in the remaining ingredients except the herbs. Cook, stirring frequently, until the vegetables are fork-soft but not mushy, and are coated in the light sauce that has formed. This step will take about 15 minutes.
  • Allow the caponata to cool a bit before stirring in the herbs. Reserve a few pinches of the herbs for garnish, and serve. Store leftovers in a tightly closed container in the fridge for up to 5 days.

Optional Hay Smoking

  • Turn off the gas grill, or if using a charcoal grill, scoot the coals to one side away from the grill pan. Find a medium-sized handful of clean, dry hay, and arrange it around the outer edges of the grill basket. Work carefully around the hot grill and grill grates to avoid injury. Use a long-necked lighter to lightly touch the hay in two or three places, and quickly cover the grill. You will notice a light smoke coming from under the lid and seams of the grill. When is dissipates to light wisps, remove the grill lid and proceed.
    Only try this in an enclosed grill to avoid setting a grass fire.
A platter of grilled peach + ricotta salad and grilled trout.

I'm beginning to think that dishes like Grilled Peach + Ricotta Salad are proof that a key purpose of summer is to oust cooking burnout. All we have to do is stand back and let the extravagant array of juicy, colorful ingredients do what they do with nominal human interference. Since the garden and farm stand bounty pretty much does all the work for us, all we have to do is relax, and maybe chop a thing or two.

The flavors in this salad are wonderfully harmonious. First, grill-kissed peaches, lightly caramelized and warmed through, lean savory rather than peach-pie sweet. Then there are tart cherries, tangy tomatoes, and creamy ricotta. Add in savory herbs, and a sweet and unctuous dressing. All this combines to light up all five flavor receptors in your mouth. Dollops of our Summer Basil Sauce add yet one more way to use this essential sauce. And then, there's the color explosion that delights your eyes and soul as each bite is lifted on your fork. Our grilled peach + ricotta salad as dinner simply matches the exuberance and joy of the season.

A platter of grilled peach + ricotta Salad and grilled trout.
Vibrant, luscious grilled peach + ricotta salad served here with grilled trout filets.

What Wine to Serve with Grilled Peach + Ricotta Salad?

Anne Amie Vineyards, in Oregon's Yamhill-Carlton wine area, offers a 2021 Rosé of Pinot Noir you shouldn't miss. (This wine is no longer available directly through Anne Amie's website.) It is a dry (not sweet) medium bodied wine with soft fruit and herb flavors, a slight minerality, and balanced acidity that nicely supports the grilled peach salad. And the sweet label will make you smile in the same way the pretty salad does. Be sure to save it and use it as a vase for summer blooms once you've finish the delicious wine!

Other Salads You'll Enjoy

Click here to explore more 101-Mile Kitchen salads.

Share Your Success!

I hope you'll try this easy-going summer recipe. When you do, please share with our 101-Mile Kitchen community! Tell us in the comments, or on Facebook or Instagram, @101milekitchen. Have you joined the community? If not, we'd love to have you. You can take care of that right here, and when you do I'll send you a free Taste of Oregon appetizers recipe downloadable as a thank you!

Platter of Grilled Peach and Ricotta Salad.

Grilled Peach and Ricotta Salad

Course: Main Dish, Salad, Side Dish
Cuisine: American, Pacific Northwest
Season: Bounty (August - October), Evergreen (April - July)
Dietary: Egg-Free, Gluten-Free, Vegetarian
Preparation: Fast + Easy, Grill
Total Time: 20 minutes
Servings: 2
Author: Pam Spettel
Warm, juicy, grilled peaches, cherries, tomatoes, creamy whole milk ricotta, and lots of herbs. Elegant summer eating with so little effort because the ingredients do all the work for you!
Print Recipe

Ingredients

For the Salad

  • 2 ripe peaches, quartered and/or halved
  • 1 cup fresh cherries, some left whole, some sliced in half
  • 1 cup cherry and or sungold tomatoes, sliced in half
  • 8 oz. ricotta, whole milk preferred
  • 2 oz. toasted hazelnuts, crushed with the flat side of a knife blade, or chopped
  • 4-5 lettuce leaves, washed and patted dry
  • Dressing, below
  • Summer Basil Sauce
  • 2-3 tablespoons fresh thyme, oregano, and/or mint leaves use one or a mix, depending on what you have on hand

For the Dressing

  • tablespoons white balsamic vinegar
  • 1 small shallot, finely minced
  • 1 tablespoon apricot, peach, or cherry jam
  • 1 teaspoon fresh thyme, finely minced
  • ¾ teaspoon salt
  • fresh ground pepper to taste

Instructions

For the Dressing

  • Place all ingredients in a small lidded recycled jam jar. Screw the lid on tightly and shake until the salt is dissolved. Set aside.

For the Salad

  • Light a small section of your grill to high heat. When the grates are very hot, spray them with cooking spray. Place the peaches on the hot grate, cut side down. Leave for 2-3 minutes or until grill marks appear, then turn. Allow the peaches to grill another 3 minutes until they are very warm throughout and are nicely marked by the grill. (If you don't have a grill, use a stovetop grill pan of cast iron skillet for this step.)
  • Mound the washed and dried lettuce leaves onto a platter or individual serving plates and lightly toss with about one tablespoon of the dressing. Arrange the leaves as a base onto the platter. Arrange the grilled peaches on the lettuce. Use an ice cream scoop to make two mounds of ricotta on the platter. Arrange the cherries and tomatoes over the top. Drizzle the remaining dressing over the peaches, ricotta, and the whole salad. Sprinkle with the crushed hazelnuts and herb leaves. Place small dollops of the Summer Basil Sauce around all the elements of the salad. Serve!

Notes

This salad is great on its own, or as a side to simply grilled proteins. 
Cowboy sloppy joes on a platter with beans.

Howdy, cowboys and cowgirls! Chuckwagon Cookie here to share some pretty decent grub for summer fun. Cowboy Sloppy Joes, made with ground beef, smoky seasonings, and a little beer (non-alcoholic is my choice) are a great way to make some summer fun.

Make Cowboy Sloppy Joes when you gather around a crackly campfire, searching for Cassiopeia or the Summer Triangle. Try imagining what it might have been like to have worked the herd that day, or pretend to be making your way west on the Oregon Trail. Or simply take a pot of Cowboy Sloppy Joes with you to campouts, or make them for backyard gatherings. Ravenous kids will love these after jumping out of the pool or lake, when they get home from day camps, or when they come in off of the slip-and-slide.

Cowboy sloppy joes on a platter with beans, next to spurs.

Make no mistake in thinking these are just for kids, however. My dear friends Holly and Chris celebrate the end of the week by having themed Friday night mini-parties. They prove to me all the time that it's not that hard to have some simple grown-up fun.

Take a page from Holly and Chris's playbook and plan a fun summer evening! For a menu of Cowboy Sloppy Joes, Cowboy Beans (click for the video recipe), and coleslaw, your attire might include a red bandana and a cowboy hat. Play a little Hank Williams or John Prine. Follow dinner up with an episode or two of 1883. You are not too old to create this kid of fun for yourself!

cowboy sloppy joes, cowboy beans on a platter.

Making Cowboy Sloppy Joes

You'll notice that this recipe is scaled to feed six. This diverts from my new focus of developing recipes for smaller households, and here is why. I've packaged these up for the freezer in two-serving containers, which is handy in the summer when you've been out playing or just don't want to turn on the range. The sloppy joe mixture warms easily in the microwave or in a small saucepan. Besides, when the grandkids are coming over or you have that backyard cowboy party, you are all set for a slightly larger crowd.

Another Hearty, Quick Ground Beef Recipe

Cheap, Quick + Easy 20-minute Beefy Spinach Burritos

If you enjoy this recipe, please give it a green star rating on the recipe card below. That will help others find it too. If you make the recipe, please show us and tag 101-Mile Kitchen on Facebook and Instagram! (It's a total thrill when I hear you've made my recipes!) And as always, your questions and feedback in the comments is welcome and appreciated.

Cowboy Sloppy Joes on a platter with cowboy beans

Cowboy Sloppy Joes

Course: Main Dish, Quick + Easy
Cuisine: American
Season: All Season
Dietary: Dairy-Free, Gluten-Free
Preparation: Fast + Easy, One Pot/One Pan
Total Time: 25 minutes
Servings: 6
Author: Pam Spettel
Tell stories around the campfire while enjoying chuckwagon-style Cowboy Sloppy Joes. This is how summer memories are made.
Print Recipe

Ingredients

  • lbs. ground beef
  • 1 small onion, finely diced
  • 1 small red or green bell pepper, finely diced
  • 5 cloves garlic, finely chopped
  • 2 tespoons ground cumin
  • 1 tablespoon smoked paprika
  • 2 tablespoons brown sugar
  • 2 tablespoons chipotle pepper in adobo sauce, canned
  • 1 12 oz. can beer, any kind, regular or non-alcoholic or 12 oz. water plus 1 additional tablespoon apple cider vinegar
  • 1 14.5 oz. can diced tomatoes
  • 1 tablespoon apple cider vinegar

Instructions

  • In a heavy skillet over medium-high heat, brown the ground beef until the pink is gone. Add the onion, bell pepper, and garlic and continue to cook until the onion is translucent and soft. Stir, scraping the bottom of the pan, regularly.
  • Add the cumin, smoked paprika, and brown sugar and stir in. Cook about 1 minute to activate the spices. Add the chipotle in adobo, beer, diced tomatoes and their juices, and apple cider to the mix, scraping the spices from the bottom of the pan. Bring to a boil, and then drop the heat to a gently simmer to reduce and thicken the sauce and allow the flavors to bloom together, about 10 minutes.
  • Serve the sloppy Joe mixture on toasted buns with any condiments you prefer. (We like ours with some thinly sliced onion nothing else.)
Mediterranean Artichoke Chicken in a silky garlic herb sauce bubbles away.

Mediterranean Artichoke Chicken is one of those recipes you'll go to again and again. Make it once and you'll love it for its silky sauce, fork-tender chicken, and utter simplicity. Everything comes together in one skillet, yet it is light and so so delicious.

Making the Mediterranean Chicken + Artichokes

First, this may look or sound like a challenging recipe, but it is not. The steps are easy to work through:

  • Brown the chicken in a pan.
  • In the same pan, brown the artichoke halves or pieces, garlic, and shallot or onion.
  • Add the wine or vermouth and chicken stock.
  • Add back the browned chicken and braise at a simmer for 15 minutes.
  • Add the olives and part of the oregano and simmer another 5 minutes.
  • Serve over rice, pasta, mashed potatoes, farro, or polenta.
  • Viola!

Next, let's address the elephant in the room. Yes, you are reading this right-- 40 to 60 cloves of garlic. When garlic gets a nice warm braise, it turns soft and savory-sweet. The tender garlic breaks down and adds to the sauce for this dish, so please don't be afraid of it. When I made it this time I counted 64 cloves from my fun-sized bag of pre-peeled Costco garlic, and it was perfectly divine.

Decades ago I took a cooking class in New Orleans, and I'll never forget this encouragement from the instructor. "Treat garlic like a vegetable-- it's just another vegetable. Use it generously." That has forever changed my cooking. Give it a try.

Mediterranean Artichoke Chicken skillet.

Preparing Artichokes for Mediterranean Chicken

Frozen or well-drained jarred artichokes work just fine in this recipe, but during spring fresh artichokes are a great way to go. This time I had some palm-sized baby artichokes from the farmers market. Preparation for them is the same as for large artichokes. First, gently peel the darker, thicker leaves away until you reach the pale and tender leaves towards the center. Next, trim about 1/3 of the crown away from the tip, slicing horizontally. Use a vegetable peeler or pairing knife to peel the stem, then slice them in half vertically, top to bottom.

If you are working with large artichokes, you'll likely need to scoop out the prickly part of the inner choke with the tip of a spoon, but the babies don't need this. Finally, you'll plop the trimmed artichoke hearts into a bowl you've filled with cool water and healthy splash of white vinegar. The acidified water will keep the artichokes from darkening while you work through them. When you're ready to use them, remove them from the water and pat them dry.

Yes, this takes some time. I use this time as an exercise in presence, noticing all the different colors an textures of my artistic medium, the amazing artichoke! Notice the rosette that emerges when you cut off the top? And the topographical map that appears when you slice down the center? I settle in to the task, allowing my mind to calm as my hands work. This special time is one of the things I love most about cooking, and working with produce especially.

You will have a rather enormous pile of artichoke leaves when you're done. That's just part of artichokes, just like the pile that's left behind when you husk and de-silk fresh corn. Add this to your compost pile just like you do other vegetable trimmings. When we talk about edible flowers, remember that the artichoke is the flower of this amazing plant.

All that to say, if you opt to go the frozen or jarred artichoke route, no one will blame you, and you'll still have an utterly delicious Mediterranean Artichoke Chicken braise.

Other One-Skillet Meals You'll Love

Weeknight Gingery Broccoli Beef Stir-Fry

Green Goddess Mac + Cheese

Turkey Meatball + Roasted Lemon Zucchini Pasta

If you enjoy this recipe, please give it a green star rating on the recipe card below. That will help others find it too! If you make the recipe, please show us and tag 101-Mile Kitchen on Facebook and Instagram! (It's a total thrill when I hear you've made my recipes!) And as always, your questions and feedback in the comments is welcome and appreciated.

top ten recipes of 2022- Mediterranean Artichoke Chicken

Mediterranean Artichoke Chicken

Course: Main Dish
Cuisine: Mediterranean
Season: All Season
Dietary: Dairy-Free, Gluten-Free
Preparation: One Pot/One Pan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 to 3
Author: Pam Spettel
A quick braise of artichokes, chicken thighs, lots of garlic, and olives makes a lovely weeknight or guest-worthy dinner.
Print Recipe

Ingredients

  • 4 chicken thighs, bone-in, skin on
  • 1 tablespoon extra virgin olive oil
  • 10 baby artichokes, OR 12 oz. frozen thawed artichoke hearts, or 1 14 oz. can halved artichoke hearts, drained
  • 40-60 cloves fresh garlic, peeled (Yes, that many! They turn soft and sweet in the braise.)
  • 1 large shallot, minced or 1/2 onion, minced
  • cup dry white wine or dry vermouth
  • 1 cup chicken stock
  • ½ cup pitted green olives, canned or from the olive bar
  • 1 large handful fresh oregano leaves
  • salt and pepper to taste

Instructions

  • Heat olive oil in a large skillet over medium high heat. Pat the chicken thighs dry and sprinkle them with salt and pepper. Place the chicken in the skillet skin side down and allow to brown, without moving or turning, for about 4 minutes. When the chicken is well-browned and will lift easily from the skillet, flip and repeat on the other side. Remove chicken from pan and set aside.
  • Prepare the artichokes: follow the directions in the above post for trimming the fresh baby artichokes, or if using frozen or canned, gently pat them dry with a paper towel. Place the artichokes in the pan, cut side down, and allow them to take on a bit of color without moving or flipping. When they begin to brown, Add the garlic and shallot, and stir. Allow the garlic to brown in spots and begin to soften, stirring every two minutes for about 6 minutes.
  • Add the vermouth to the pan and scrape up any browned bits clinging to the pan. Add the chicken stock and stir. Bring to a simmer, and tuck the browned chicken thighs into the sauce. Sprinkle with a little salt and pepper.
  • Put a lid on the pan and allow it to simmer for about 15 minutes to finish cooking the chicken and marry the flavors together. Remove the lid and add the green olives and about half of the oregano and stir. Allow it to cook another 5 minutes. Check to ensure that the chicken is cooked through, giving it a few more minutes if necessary. When done, the chicken will be fork-tender.
  • This chicken dish is wonderful served on a bed of pasta, rice, farro, or polenta. Garnish with the remaining oregano and serve.
Sweet and spicy salmon bowl with orange and cucumber

Every now and then I come up with a meal that blows even my own mind. Sweet + Spicy Salmon Rice Bowls is one of those times.

Chinook salmon, referred to as king salmon because of their size, are in season in the Pacific Northwest. They are expensive because they are in population decline. That is why I now am buying sustainably farmed salmon. Farmed salmon in not only less expensive, it allows dwindling fish populations a chance to recover and keep responsible fishermen and women working.

I don't choose just any old industrialized farmed salmon, but only that which is raised in its natural ocean environment, not in a tank that is environmentally unsound and can contain toxins. I'd love for you to read more about this responsible and humane way of raising fish.

Not only that, but more and more chefs are using sustainably farmed fish. They know this is one way to be sure there will be more in the future. And, well, when it's raised right it tastes just as great as wild.

Salmon bowl with a glass of Oregon Rose.
The salmon bowls are delightful served alongside Brigadoon Wine Company's Pinot Noir Rosé.

Making the Sweet + Spicy Salmon Rice Bowls

This entire process will take 45 minutes, tops. This recipe is layed out for one person and is easily scaled up if you serve more. The dressing will make enough for 4 bowls, but is a tremendous salad dressing and marinate for chicken shrimp, and other fish, so if you have a couple tablespoons of it left it won't be hard to put it to good use.

First, put a pot of jasmine rice on the stove, in your rice maker, or instant pot. If you cook it on the stove like I do, take it off the heat, leave the lid on, and allow it to steam for ten minutes after its simmer for perfect rice.

Next, you'll whip up a flavorful mixture that will serve you in three ways. It becomes the salmon marinade and glaze, and it dresses the finished salmon rice bowl, tying everything together deliciously. Four ingredients, one small bowl, bam! (Be cautious about the heat of your chili sauce-- not all is created equal so be sure to take a wee taste to gauge how much heat you'd like.) Pour a few tablespoonsful in a shallow dish and put your salmon in it to marinate, and reserve the rest.

Then you'll put your salmon on a small baking sheet and stick it in a hot oven for 5 minutes. After five minutes switch the oven to broil, and broil it for 3-4 minutes, or until the glaze is beginning to bubble, thicken, and brown. (I use my toaster oven to cook the salmon. It's more energy efficient, and when the weather is warm it doesn't heat the house up.)

While the salmon is soaking and the rice is cooking, you'll slice up some cute little Persian cucumbers and an orange or two. You'll wash and dry some baby spinach. You'll pluck some leaves of fresh mint and basil from their stems, and slice one or two leaves into thin slivers for garnish.

two sweet and spicy salmon bowls with wine glasses

Putting the Bowls Together is a Snap

As soon as all the components are ready, you'll divvy up the rice among the bowls, and lay the spinach leaves on top. (I like to arrange the spinach to one side of the bowl. It's artsy that way.) You'll then fan out a few orange slices on top of the spinach, then arrange the cucumber slices on the opposite side of the bowl to make room for the salmon to go in the center. Drizzle it all with the marinade/dressing. Tuck the whole mint and basil leaves here and there-- they become part of the green salad. Sprinkle everything with sesame seeds if you have them, black are especially pretty. Fluff the herb slivers over the top. If you have some colorful radishes to thinly slice, they add another visual and flavor component, but aren't essential.

So there you have it, Sweet + Spicy Salmon Rice Bowls! Doesn't that look pretty? Wait until you taste it.

Other Grain Bowls To Try

Roasted Mushroom, Grain + Spinach Salad
Warm Spinach Grain Salad + Pancetta Dressing

If you enjoy this recipe, please give it a green star rating on the recipe card below. That will help others find it too! If you make the recipe, please show me and tag 101-Mile Kitchen on Facebook and Instagram! (It's a total thrill when I hear you've made my recipes!) And as always, your questions and feedback in the comments is welcome and appreciated.

sweet and spicy salmon bowl, ready to eat

Sweet + Spicy Salmon Bowls

Course: Main Dish, Salad
Cuisine: Fusion
Season: All Season
Dietary: Dairy-Free, Egg-Free, Gluten-Free, Nut-Free
Preparation: Fast + Easy
Total Time: 45 minutes
Servings: 1
Author: Pam Spettel
Sweet from honey, spicy from chili sauce, and tangy from lime! Enjoy a fabulously beautiful and fantastic tasting meal in about 45 minutes. (Did someone say healthy? Shhhh!)
Print Recipe

Ingredients

For the Rice

  • ¼ cup per person jasmine rice prepared according to package directions

For the Marinade/Dressing

  • 3 tablespoons honey
  • 2 tablespoons soy sauce, low sodium
  • 2 tablespoons fresh lime juice
  • 1-2 teaspoons chili crisp or sriracha sauce Check your chili crisp for heat and use accordingly

For the Salmon

  • 1 6 oz. per person salmon filet, scaled and checked for bones

For the Salad Toppings

  • 1 large handful per person baby spinach, washed and patted dry
  • ½ large orange, peeled and thinly sliced, per person
  • 2 small Persian cucumbers, sliced, per person
  • 1 sprig each fresh mint and basil, per person
  • 1 tsp. sesame seeds, black or white, per person (optional)

Instructions

Cook the Rice

  • Cook the rice according to package directions stovetop, rice cooker, or instant pot style, using 1/4 cup dry rice for every person you are serving. If you use the stovetop method, allow the cooked rice to rest at least 10 minutes with the lid on before serving.

Make the Marinate/Dressing

  • Stir together the honey and soy sauce in a small bowl. Stir in all remaining ingredients. Set aside.

For the Salmon

  • Preheat the oven to 400°. Place 3 tablespoons of the marinade in a small dish with high sides like a baking dish or food storage container. Place the salmon flesh side down in the marinade. Flip after five minutes. Spoon the marinate over the top and set aside for another 5 minutes.
  • Oil or spray a small baking sheet and place the salmon filets skin side up on it. Bake in the oven for 5 minutes. Turn the broiler on to 400° and move the salmon up under the broiler for 3-4 minutes, until the glaze has turned a bit sticky looking and is beginning to brown in places. Remove from the over.

Putting the Bowls Together

  • Divide the rice among the serving bowls. Lay the spinach over the rice. Fan the orange slices out and divide them among the bowls. Divide the cucumber slices among the bowls. Lay the cooked salmon in the center of each bowl. Tuck whole mint and basil leaves among the spinach, orange, and cucumber. Thinly slice one or two leaves to sprinkle on top. Drizzle 1½-2 tablespoons dressing over everything. Sprinkle with sesame seeds (optional) and serve!

Notes

The marinade/dressing recipe makes enough for 4 rice bowls. If you have leftovers, it's perfect as a salad dressing or marinate for fish, shrimp, or chicken.

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Welcome!

Photo of 101-Mile Kitchen blog owner.

You’re in the right place!  I’m Pam Spettel, home cooking expert and guide, and I’m here to show you how to break up with cooking and hospitality anxiety, learn how to use recipes as guides rather than strict rules, and let your cooking intuition and confidence soar.

Superpower: Dreaming up recipes that work, serving them to my friends and family, and writing little stories about how cooking them well is the same as loving well.

Inspiration: Ingredients! The fresh, colorful, fragrant, local, seasonal ingredients found in the Pacific Northwest are my creative medium.

Heroes: Local food and wine producers– the people who keep me, my family, and our community nourished and happy.

More . . .

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