Archive | salad RSS feed for this section

Fall Sheet Tray Salad ~*Cranberry Bog Blog*~

16 Nov

IMG_2106Every few months I get a package with a Cranberry Bog Blogger Recipe Challenge. I usually receive a few ingredients and a recipe, but for this month the challenge was turned around and I had to come up with my own recipe using the ingredients in my mailer.

Fall Cranberry Bog Blogger Challenge: We’ve provided a few ingredients you may not typically think of when serving cranberries – and we challenge you to use them all in one cranberry-inspired holiday dish! Show us your chops by making a main course, side dish or dessert that includes the surprise ingredients you’ll find in your package arriving in the mail this week.

The ingredients: cannellini beans; whole berry cranberry sauce; quinoa; sage

I worked with what I know best, the warm grain salad. This time, I made a sheet tray style salad. Continue reading

Advertisements

Back Pocket Chicken + Kale Cashew Caesar ~*Recipe ReDux*~

23 Aug

Processed with VSCOcam with f2 preset

This month’s Recipe ReDux theme is “Back to the Dinner Table.” After the hustle and bustle of the holiday/vacation season, August is the time many families get ‘back to routine.’ Show us your favorite recipe to help families get ‘back to the dinner table.’ 

When I was growing up, my family would frequently eat rotisserie chicken from the grocery store with a salad mainly composed of romaine lettuce and chopped vegetables. It was something easy and healthy that my mom could pick up and prepare for dinner on a busy weekday.

Over the years I learned that roasting a whole chicken at home is actually quite simple and I now have a back pocket roast chicken recipe for whenever I have guests over at my own “family table.” Continue reading

Cranberry and Cucumber Potato Salad –Cranberry Bog Blog #2

26 Jun

IMG_1800

July is fast-approaching, so we better get our potato salad game in check. In addition to the potatoes and the dressing, I like my potato salads to have something crunchy, something pungent, and a little something unexpected.

  • Potatoes: red or yellow skinned
  • Something crunchy: usually another vegetable such as chopped cucumber or green beans, or chopped nuts or chickpeas
  • Something pungent: onion, shallot, scallion, garlic scapes
  • Something unexpected: dried cranberries, boiled egg, something pickled, or spices such as Old Bay, paprika, mustard seed, or caraway
  • Dressing: I like the creamy kinds, but keep it healthy by using mostly yogurt with a little bit of mayo or sour cream

This potato salad recipe comes from the Cranberry Marketing Committee. Who says you can’t put a little fruit in your potato salad? Potatoes with chopped cucumber, sliced scallion, and dried cranberry get tossed in an easy yogurt and sour cream dressing.

Celebrate the summer season with this Cranberry and Cucumber Potato Salad. It’ll go swell with whatever it is you’re pulling off the grill. Continue reading

Cranberry and Cilantro Quinoa Salad

3 May

IMG_1718Here’s a quick and easy quinoa salad for all of your spring and summer picnics and barbecues, your weeknight dinners, and your lunchbox fillers. Jam-packed with a rainbow of bell peppers, carrots, leek (or scallion), dried cranberries, and fresh cilantro, and dressed with a few squirts of lime juice and some olive oil. Quinoa cooks very quickly, usually within 10 to 15 minutes. The rest of the salad is just chopping, squeezing, and tossing, and that’s about all I want to handle when the sun is shining here in New York City after such a long winter. IMG_1721 Easy, delicious, healthy, and portable. A salad that pleases vegans, gluten free-gans, and vegetable lovers. Continue reading

Root Vegetable Roast 2 Ways ~*Recipe ReDux*~

22 Mar

IMG_1671

This month’s Recipe ReDux theme is “cook once, eat twice,” or in my case, it is “roast once, eat twice.” Even though spring is in the air, root vegetables still dominate the markets here in New York City. I combined all of the root vegetables I had at home onto one baking sheet and roasted them.

I then tossed the roasted roots into a kale salad for a colorful, hearty and balanced lunch. Thanks for the inspiration, Miranda!

IMG_1670

Leftover salad can be used as a topping for a slab galette. I used the Food52 Cornmeal Galette Dough recipe, substituting white whole wheat flour instead of all-purpose flour, and a fine arepa cornmeal instead of regular cornmeal because that was what I had on-hand. I added some grated Gruyere cheese on top of the vegetables.

IMG_1672

Don’t have the patience to make your own slab galette crust? Just find a

Continue reading

Thanksgiving 2014

29 Nov

I hope your holiday was delicious and special. My friend Natasha and I co-hosted and cooked most of the food together. Our friends brought extra sides (sweet potatoes, Brussels sprouts, green bean casserole), desserts (mascarpone tart with berries), and drinks (wine, beers, cider), all of which were amazing!

The menu:

Castelvetrano olives

Kale salad with apples and walnuts

Extra-buttery mashed potatoes

Mashed sweet potatoes

Kale stuffing with dates

Brussels sprouts with bacon

Green bean casserole

Spatchcocked turkey with gravy

Roasted garlic

Cranberry sauce (homemade and jellied)

Dessert:

Upside-down cranberry cake

Pumpkin Pie with Pecan Praline Topping

Peanut Butter Pie

Mascarpone tart with berry sauce

Hand-whipped cream

IMG_1248

Clockwise from left: stuffing a la Samin (and Charlie!), with dates instead of prunes and no sausage; spatchcocked and carved turkey from the Serious Eats recipe and video; cranberry sauce (can be made one week before TG) Continue reading

Cauliflower “Rice” Sauté: Food For the Summer-Fall Transition

25 Sep

Processed with VSCOcam with f2 preset

Making Cauliflower Pesto a few weeks ago turned me on to a whole world of cauliflower possibilities.

My post-pesto experiment? Rice! Or couscous, or whatever you want to call the small, fluffy tufts of pulsed, grated cauliflower.

The below links provided me with some background and technique on making grain-like cauliflower salads:

The Kitchn provides an easy how-to tutorial on cauliflower couscous

Food52 makes an easy spiced couscous with cumin, za’atar, and lemon

Joy the Baker turns colorful cauliflower  into a rice burrito bowl

The First Mess knows how to make a mean “rice and peas” with all of the best crunchy elements

Clearly, I wanted to be among those in the use-cauliflower-like-a-grain club. So, I picked out the biggest head of cauliflower at the farmer’s market and set to work.

An efficient person would likely use a food processor or blender to pulse the cauliflower into tiny pieces. I, on the other hand, used my box grater, justifying the mess I made all over the counter and the floor as a yearning for the old-fashioned and an excuse to exercise my arm and core muscles. To make less of a mess when grating my hand, try setting the box grater in a large bowl to catch fly-away cauliflower bits.

The cauliflower “rice” can be eaten raw, but I prefer it lightly sautéed.

Use the “rice” plain as a bed for a curry, or stir the “rice” into some seasonal vegetables and add-ins to create a full meal.

I cooked up some onion with zucchini, corn, and tomato, and mixed in the cauliflower “rice” with some chili powder, paprika, and my friend Amy’s uncle’s special Maryland spice blend (you can use something like Old Bay). Shave some Parmesan on top if you want. I took this for lunch every day this week, sometimes adding a little avocado or hummus on top to make things interesting.

Cauliflower is hot, hot, hot right now, as it should be. Jump on board.

Cauliflower “Rice” Sauté: Food For the Summer-Fall Transition

1/2 very large or 1 regular size head of cauliflower

1 tablespoon oil, olive or canola

1 small onion, chopped

1 small zucchini, chopped small

1/2 cup small tomatoes, sliced in half or quartered

1 ear corn, sliced off the cob

1 teaspoon each: chili powder, paprika, Old Bay

salt and pepper, to taste

optional: fresh grated Parmesan cheese and/or hot sauce

Wash the cauliflower and take off the stalk and leaves. Cut or tear the cauliflower into large florets. In batches, pulse the cauliflower florets until finely chopped and they look approximately the size of rice or couscous. **You can also use a box grater to grate the florets by hand. You should get about 4 cups, more or less. Set the “rice” aside.

In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 2-3 minutes. Add the zucchini, corn, and tomatoes and sauté for another 5 minutes.

Slowly toss the cauliflower “rice” into the skillet with the spices. Continue cooking everything for another few minutes. Taste and add salt and pepper as needed. Finish with Parmesan and/or hot sauce.