Category Archives: salad
Boy, this week is all about the extra-long recipes, isn’t it?
This is one I’ve been meaning to share for a while. We’ve had this a few times and enjoyed it thoroughly every time. It’s a great meatless main that doesn’t feel meatless. I’m not sure how meat would make this better, actually, given that bulgur and adzukis are so damn good.
In the recipe, I noted two of the ways we’ve made the tabbouleh. One is more for summer when fresh cucumbers and tomatoes are readily available. The other is for fall when eggplants are coming out…
Summer’s almost over, sadly enough. The quantity of produce we can acquire from our local farmer is diminishing week by week with squashes taking over the bulk of the offerings.
I’ll miss being able to pick out fresh cucumbers or be enticed by overflowing baskets of colorful peppers. Eggplants are disappearing, our little ghost eggplant, no longer so little, has stopped blooming. The three eggplantlings that are still growing will be our last for the year. The two purple brussels sprouts…
Okay, I admit – this is an odd one. Everyone, or so it seems, in the food world has been talking about cooking radishes this year. Food & Wine featured an article on a famous chef, I forget his name, presenting four different types in a little garden looking dish and various bloggers emulated it.
Now I’ve only recently decided that I like radishes – I spent a long while not liking them one bit! But I was really…
This was inspired by a recipe that my mom has made for me a couple of times in the past few years. Every time she’s made it, I think of something else that would be great in it… and always forget to suggest it when she makes it the next time. She made it for me and my husband a little while ago and I decided this time, I wouldn’t forget! So I made it again a few days later.
It came out beautifully. The triticale’s chewiness contrasted nicely with the softness of the orzo. (Any chewy grain would work well in its place, like barley or brown rice.) I did wind up throwing in whatever was in the fridge that needed to be used, but it resulted in a well-rounded, delicious salad, so I’m not unhappy.
Now, I love pesto. It’s one of the reasons why I started growing basil a couple of years ago (and am starting two more varieties this year!) but I’ve never tried using a vegetable as the main “green” component. The results? Tasty and a great way to get your veggies in — I daresay that it would fool a kid. I used some of the leftover pesto (there will be, it makes a lot) to make pesto chicken sandwiches with some grilled chicken, monterey jack cheese and red onion on ciabatta rolls.
This recipe from 101 Cookbooks doesn’t require quinoa — many other grains would work just as well. I used a mix of quinoa and bulgur since I didn’t have much on hand that night. In my area, broccoli is starting to go on sale again and I expect I’ll be making this again!
I made a mistake when we were out shopping last. You see, the store had carrots on a fantastic sale – about 3 lbs for a dollar – so I bought a big bag full. Problem: I bought 7 pounds of carrots.
Luckily, carrots don’t spoil quickly but they have been making their way into just about everything. (And we still have 3 1/2 pounds left!)
This is one of those meals. It used up some carrot, some avocado and a little bit of everything else. It was a bit fussy as originally written, but I believe I’ve toned it down a bit to a nice, workaday meal that entices and satisfies. We had it as a “side” for some chicken scampi and millet, but you could up the greens and throw in a hard-boiled egg or two to make this a veggie-friendly main.
My husband and I eat a lot of green cabbage. It’s cheap, nutritious and very filling. It can be a challenge some days to make sure he’s full and doesn’t feel snacky after a meal. Cabbage helps ensure that he feels full and doesn’t overeat snacks. (It helps me too!)
We decided to try a new slaw recipe that sounded interesting and used one of our favorites, a spicy peanut dressing. It’s peanutty and spicy, crunchy and tasty. Adjust the chile paste to suit your taste – I preferred mine without quite as much spice as the original, so I started at 1/2 tsp.