...
salads and before I forget, my next cooking class is Saturday 6/19 and will feature
salads (and a guest chef!) and other fabulous dishes. Still spots left – sign up at Cook With What You Have! A few nights ago the
salad needed to be the main gig for dinner. I had hard-boiled a few eggs earlier in the day since I like to have them on hand. I had some lovely new carrots from my CSA and a few......
Read more »
From top left: beet, orange and radicchio
salad; roasted squash, black bean, avocado and cilantro
salad; raw collards with pickled apples and toasted walnuts; and mixed
salad with chopped egg. I got to have lunch with my mother today. You’ve heard about her many times here but not lately. I was standing at the counter in the kitchen this morning mixing yogurt into my muesli with fruit and granola and I had one of those moments where you catch yourself,......
Read more »
...Roasted Celery Root, Carrots and Herbs Beet, Cilantro and Avocado
Salad Celery and Chickpea
Salad Celery Root, Carrot & Celery Slaw/Remoulade Chicken, Arugula and Mustard Greens
Salad Cook-with-what-you-have
Salad w/ Creamy Miso Dressing Cook-with-what-you-have
Salad w/ Greens & Beans Cucumber, Melon and Sweet Onion
Salad with Dill Cucumber
Salad w/ Peanuts & Sesame Fennel, Orange & Scallion
Salad Herb & Rice Noodle
Salad w/ Vietnamese Style Dressing Kale
Salad w/Chickpeas, Tahini Dressing & Toasted Breadcrumbs Lemony Carrot
Salad w/ Toasted......
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The perfect way to use up some of the hardboiled eggs you might have lying around this week. If you spend any time on this site at all you know how much I love parsley–I use it as a
salad green, I mix it with lemon, garlic and olive oil for a topping to most anything, . . . And you know the same is true for Greek yogurt. So combine the two with waxy yellow potatoes and hardboiled eggs......
Read more »
A
salad picked and arranged by my son Upon hearing the word
salad my son’s face reveals disgust or despair or just plain irritation. He actually eats bean, grain or pasta or potato
salads and in a pinch even a grated vegetable
salad but any kind of green
salad has been rejected outright for years. He eats cooked greens in every form but NOT as a
salad. However, he devours fennel fronds and mint walking around the neighborhood and he......
Read more »
...as part of the Wellness Program for county employees. Many of them work 10-hour days and getting a healthy, delicious meal on the table is really a stretch. I taught three things (a frittata with snap peas, herbs and feta; an arugula, white bean and tuna
salad, and this chickpea avocado dish). They were all devoured but this one was met with the most initial skepticism and then maybe loved the most–for its adaptability, speed, and flavor. I also love......
Read more »
I used to buy
Salad Rolls for lunch when I worked downtown from one of my favorite food carts. They were fresh and inexpensive and the peanut sauce was addictive. And I didn’t have to wait in line since they were ready-made and I always had exact change. Sounds pretty rushed for the devoted “Slow Foodie” that I am. . . . but sometimes work called! Now many years later, I’ve finally learned to make them. I held a private......
Read more »
...red wine vinegar) and a
salad was made! If you don’t have the latter two things prepared you can toast sunflower seeds in 12 -15 minutes at 300 degrees with a little olive oil and salt and slice up an onion and let it soak in vinegar for 10 minutes, in the moment as well. Spring
Salad Salad greens and herbs, washed and dried Some toasted seeds or nuts (sunflower seeds, hazelnuts, walnuts, almonds or pumpkin seeds), use more than......
Read more »
I did not plan to post about grain
salads two weeks in a row, or about grain
salads that involve a lot of messy, red splatters in the process. Today it’s pomegranates not beets but I dare say they are messier than the beets. But worth it! I rarely use pomegranates but Yotam Ottolenghi can convince me to use most anything. And I have struggled with barley
salads in the past, as you might recall, but no more. I ate......
Read more »
...In my region the Equitable Giving Circle is directly empowering BIPOC communities and Salem Harvest is an excellent model of coming together to support food-insecure folks with fresh produce. Civil Eats and Food First and The Counter are all providing excellent reporting on local and systemic food system matters. Check them all out! Cook-with-what-you-have Green
Salad Salads are superb templates. Sometimes all you need is a few greens lightly dressed. But sometimes a slightly more substantial green
salad with......
Read more »
...of beans, olive oil and red wine. But back to yesterday’s lunch
salad–the
salad I make in some fashion several times a week for lunch and for dinner has two main components: greens and beans. I always have home-cooked beans in the freezer and usually a quart in the fridge (canned beans work fine for this kind of thing too). And in the winter I almost always have kale around (which works beautifully in this hearty
salad in its raw......
Read more »
“Interesting combination” said the eight-year-old, . . . “fantastic” said the husband, helping himself to thirds. “It’s worth repeating”, said the cook. . . who enjoyed the leftovers for breakfast this morning. Quinoa and Tangerine
Salad 11/2 cups quinoa Scant 2 cups water Several generous pinches salt 3 tangerines or clementines, 1-2 oranges (or whatever similar citrus fruit you have), broken into sections and cut in half, crosswise. If you want to be fancy and are using oranges......
Read more »
...an hour. It embodies the cook-with-what-you-have method and makes those simple pleasures a daily reward! Happy prepping & cooking all this mid-summer goodness! P.S. And here’s another favorite
salad (chickpeas, arugula, tomatoes, etc.) I recently made on air using the same vinaigrette included below, in case you’d like a visual! Cook-with-what-you-have Nicoise
Salad This classic
salad is actually a wonderful template. Cooked and raw vegetables, savory dressing, tuna, chicken or just vegetables are all delicious variations.......
Read more »
...jar and top if off as needed all week. You may have more dressing than you need for this
salad so the jar method is a good one here. Put all the
salad ingredients in a large blow. Add about 3/4 of the dressing and toss well. Taste and adjust with salt, lemon, etc. and/or add more dressing. Serve immediately. To cook the bulgur: Bring 1 3/4 cups water or broth (I used homemade veggie bouillon broth) and several pinches......
Read more »
This salad is strong, vivid and almost rich thanks to the peanut dressing. You can use a variety of greens in this flexible template (see
Variations below).
...
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No time for chowder but have the same ingredients on hand, more or less? Make this, robust and bright salad with a buttermilk dressing.
Variations
Substitute halved cherry tomatoes for the bacon
Substitute cilantro or basil for the parsley
Substitute smoked trout for the bacon (see comment below)
...
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This is similar to this Salad-Roll Salad but it's quicker and even more versatile. Here bean thread noodles are combined with quickly stir-fried vegetables (and meat if you like), fresh herbs and a bright fish sauce, lime dressing. You can change the ratio of noodles to vegetables/herbs to suit your likes and needs.
[caption id="attachment_20643" align="aligncenter" width="660"] And a fully loaded version with lots of toppings.[/caption]
Bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles are made with mung bean starch. They are a popular noodle in Chinese cuisine. They're quick to prepare and can be used in salads, stir-frys and soups.
...
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Salads are superb templates. Sometimes all you need is a few greens lightly dressed. But sometimes a slightly more substantial green salad with crunch, a little sweetness, and maybe a little spice is in order. In the winter you might make this heartier one.
You will need to taste and adjust your version to balance the tart and sweet and crunch as ingredients vary widely. Add a pinch of sugar if your dried fruit is quite tart....
Read more »
...White Beans, Roasted Tomatoes, Spicy Sausage Wintersquash, Chickpeas, Lemongrass and Coconut Milk Yellow Peas and Rice with Onion Relish Zuppa Bastarda (Black Bean Soup over bread with pesto) Hearty
Salads Asparagus, Greens and Bulgur
Salad w/ Lemony Vinaigrette Asian Noodle
Salad with Toasted Sesame Dressing Barley and Pomegranate
Salad Broccoli, Potato, Celery, and Scallion
Salad w/ Leftover Aioli Cabbage and Tatsoi Slaw w/ Miso Dressing Carrot and Seed
Salad Chickpea, Tomato, Arugula and Feta
Salad Couscous whatever-you-have-on-hand
Salad......
Read more »
…salads and before I forget, my next cooking class is Saturday 6/19 and will feature salads (and a guest chef!) and other fabulous dishes. Still spots left – sign up at Cook With What You Have! A few nights ago the salad needed to be the main gig for dinner. I had hard-boiled a few eggs earlier in the day since I like to have them on hand. I had some lovely new carrots from my CSA and a few…
From top left: beet, orange and radicchio salad; roasted squash, black bean, avocado and cilantro salad; raw collards with pickled apples and toasted walnuts; and mixed salad with chopped egg. I got to have lunch with my mother today. You’ve heard about her many times here but not lately. I was standing at the counter in the kitchen this morning mixing yogurt into my muesli with fruit and granola and I had one of those moments where you catch yourself,…
…Roasted Celery Root, Carrots and Herbs Beet, Cilantro and Avocado Salad Celery and Chickpea Salad Celery Root, Carrot & Celery Slaw/Remoulade Chicken, Arugula and Mustard Greens Salad Cook-with-what-you-have Salad w/ Creamy Miso Dressing Cook-with-what-you-have Salad w/ Greens & Beans Cucumber, Melon and Sweet Onion Salad with Dill Cucumber Salad w/ Peanuts & Sesame Fennel, Orange & Scallion Salad Herb & Rice Noodle Salad w/ Vietnamese Style Dressing Kale Salad w/Chickpeas, Tahini Dressing & Toasted Breadcrumbs Lemony Carrot Salad w/ Toasted…
The perfect way to use up some of the hardboiled eggs you might have lying around this week. If you spend any time on this site at all you know how much I love parsley–I use it as a salad green, I mix it with lemon, garlic and olive oil for a topping to most anything, . . . And you know the same is true for Greek yogurt. So combine the two with waxy yellow potatoes and hardboiled eggs…
A salad picked and arranged by my son Upon hearing the word salad my son’s face reveals disgust or despair or just plain irritation. He actually eats bean, grain or pasta or potato salads and in a pinch even a grated vegetable salad but any kind of green salad has been rejected outright for years. He eats cooked greens in every form but NOT as a salad. However, he devours fennel fronds and mint walking around the neighborhood and he…
…as part of the Wellness Program for county employees. Many of them work 10-hour days and getting a healthy, delicious meal on the table is really a stretch. I taught three things (a frittata with snap peas, herbs and feta; an arugula, white bean and tuna salad, and this chickpea avocado dish). They were all devoured but this one was met with the most initial skepticism and then maybe loved the most–for its adaptability, speed, and flavor. I also love…
I used to buy Salad Rolls for lunch when I worked downtown from one of my favorite food carts. They were fresh and inexpensive and the peanut sauce was addictive. And I didn’t have to wait in line since they were ready-made and I always had exact change. Sounds pretty rushed for the devoted “Slow Foodie” that I am. . . . but sometimes work called! Now many years later, I’ve finally learned to make them. I held a private…
…red wine vinegar) and a salad was made! If you don’t have the latter two things prepared you can toast sunflower seeds in 12 -15 minutes at 300 degrees with a little olive oil and salt and slice up an onion and let it soak in vinegar for 10 minutes, in the moment as well. Spring Salad Salad greens and herbs, washed and dried Some toasted seeds or nuts (sunflower seeds, hazelnuts, walnuts, almonds or pumpkin seeds), use more than…
I did not plan to post about grain salads two weeks in a row, or about grain salads that involve a lot of messy, red splatters in the process. Today it’s pomegranates not beets but I dare say they are messier than the beets. But worth it! I rarely use pomegranates but Yotam Ottolenghi can convince me to use most anything. And I have struggled with barley salads in the past, as you might recall, but no more. I ate…
…In my region the Equitable Giving Circle is directly empowering BIPOC communities and Salem Harvest is an excellent model of coming together to support food-insecure folks with fresh produce. Civil Eats and Food First and The Counter are all providing excellent reporting on local and systemic food system matters. Check them all out! Cook-with-what-you-have Green Salad Salads are superb templates. Sometimes all you need is a few greens lightly dressed. But sometimes a slightly more substantial green salad with…
…of beans, olive oil and red wine. But back to yesterday’s lunch salad–the salad I make in some fashion several times a week for lunch and for dinner has two main components: greens and beans. I always have home-cooked beans in the freezer and usually a quart in the fridge (canned beans work fine for this kind of thing too). And in the winter I almost always have kale around (which works beautifully in this hearty salad in its raw…
“Interesting combination” said the eight-year-old, . . . “fantastic” said the husband, helping himself to thirds. “It’s worth repeating”, said the cook. . . who enjoyed the leftovers for breakfast this morning. Quinoa and Tangerine Salad 11/2 cups quinoa Scant 2 cups water Several generous pinches salt 3 tangerines or clementines, 1-2 oranges (or whatever similar citrus fruit you have), broken into sections and cut in half, crosswise. If you want to be fancy and are using oranges…
…an hour. It embodies the cook-with-what-you-have method and makes those simple pleasures a daily reward! Happy prepping & cooking all this mid-summer goodness! P.S. And here’s another favorite salad (chickpeas, arugula, tomatoes, etc.) I recently made on air using the same vinaigrette included below, in case you’d like a visual! Cook-with-what-you-have Nicoise Salad This classic salad is actually a wonderful template. Cooked and raw vegetables, savory dressing, tuna, chicken or just vegetables are all delicious variations….
…jar and top if off as needed all week. You may have more dressing than you need for this salad so the jar method is a good one here. Put all the salad ingredients in a large blow. Add about 3/4 of the dressing and toss well. Taste and adjust with salt, lemon, etc. and/or add more dressing. Serve immediately. To cook the bulgur: Bring 1 3/4 cups water or broth (I used homemade veggie bouillon broth) and several pinches…
…White Beans, Roasted Tomatoes, Spicy Sausage Wintersquash, Chickpeas, Lemongrass and Coconut Milk Yellow Peas and Rice with Onion Relish Zuppa Bastarda (Black Bean Soup over bread with pesto) Hearty Salads Asparagus, Greens and Bulgur Salad w/ Lemony Vinaigrette Asian Noodle Salad with Toasted Sesame Dressing Barley and Pomegranate Salad Broccoli, Potato, Celery, and Scallion Salad w/ Leftover Aioli Cabbage and Tatsoi Slaw w/ Miso Dressing Carrot and Seed Salad Chickpea, Tomato, Arugula and Feta Salad Couscous whatever-you-have-on-hand Salad…
