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Approximate quantities: 8 ounces butter lettuce, roughly chopped; 1 ounce baby kale; 2 small cucumbers, sliced into thin discs; 3 medium sized carrots, sliced into thin discs; 8-12 ounces sugar snap peas, trimmed; 1 avocado, cut into slices; 8 ounces roasted sweet potato wedges; drizzled with olive oil, apple cider vinegar, salt, pepper to taste
Serves two as a main.
Tried out some of Bon Appetite's Best Risotto recommendations last night with two glorious clumps of asparagus.
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A version of Weird & Ravenous Crunchy Cabbage Salad with Miso-Ginger Dressing via Food 52. Not exactly traditional St. Patricks Day fare but man, a google search for “traditional Irish salad” was quite underwhelming
1 medium size head of cabbage, shredded
3 medium carrot, peeled and cut into very thin matchsticks
3 scallions, also cut into thin ribbons
2 tsp fresh ginger, finely grated
1 1/2 tsp miso paste
3 TBS rice wine vinegar
2 TBS soy sauce
1 1/2 tsp toasted sesame oil
2 TBS water
2 TBS toasted sesame seeds
First, chop the cabbage, carrots, and scallions
Second, mix the ginger, miso, rice wine vinegar, soy scauce, seseame oil, and water together to make the dressing
Third, pour the dressing over the vegetables and toss
Garnish with sesame seeds
Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for up to a few hours if you prefer it more slaw-like
Serves eight as a side and four as a main.
Approximate quantities: 5 ounces baby kale; 6-8 French breakfast radishes, quartered, length-wise; 15 orange cherry tomatoes, halved; 1 cubanelle pepper, cut into thin strips; 2 ears of grilled corn; 1 1/2 grilled chicken breasts, roughly chopped; 1 avocado, cubed; drizzled with BBQ sauce, apple cider vinegar, olive oil, salt, and pepper to taste
Serves two as a main.
I keep making and also tinkering with Melissa Clark's Creamy Corn Pasta with Basil and, spoiler alert, everyone is hotter in sunglasses, and everything is better grilled.
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Approximate Quantities: 1 head of romaine lettuce, roughly chopped; 3 carrots, sliced into thin disks; 1/2 of an English [seedless] cucumber, sliced into thin crescents; 6 French breakfast radishes, sliced into thin disks; kernels of 2 ears of grilled silver queen corn; 2 artichokes, quartered; 10 slices of halloumi, toasted in a non-stick frying pan; drizzled with olive oil, apple cider vinegar, Cholula chili lime, salt and pepper to taste
Serves four as a appetizer and two as a main.
If you follow me on Instagram, you'll have seen that I haven't made many salads this week because I've been baking for a large family party. In addition to making a triple batch of Jacques Torres chocolate chip cookies, my absolute favorite chocolate chip cookie recipe, I also made three lazy versions of Erin McDowell's plum cobbler bars -- one with plum, one with nectarine, and one with blueberry -- because her crumble topping is absolutely the best crisp-crumble-flour-oat-sugar-butter-ratio that I've ever made.
I'm sure that the full recipe, with the plum jam, is absolutely amazing, but if you aren't inclined to stand over a hot pot of jam on a summer day, I promise you, you can absolutely skip it and just use slightly overripe, roughly chopped fruit.
Approximate quantities: 1 head of romaine lettuce, roughly chopped; 6-8 French breakfast radishes, quartered, length-wise; 1 English cucumber, roughly chopped; 4 artichokes, quartered, length-wise; 1 cubanelle pepper, cut into thin strips; 1 roasted yellow or red pepper, roughly chopped; 10-12 cherry tomatoes, quartered; Alison Roman's herbed chickpeas; 4 ounces feta cheese, cubed; mixed Greek olives; drizzled with olive oil, red wine vinegar, salt and pepper to taste
Serves four as a appetizer and two as a main.
Based loosely on Billy Parisi‘s recipe.
Approximate quantities: 1 head of purple cabbage, thinly sliced; 1 yellow pepper, thinly sliced; 1 orange pepper, thinly sliced; 1 red onion, thinly sliced; 4 carrots, grated; 3/4 cup of apple cider vinegar; 2 TBS of grainy mustard; 3 TBS of honey; 1/4 cup of olive oil; 1/4 cup neutral vegetable oil; 1 TBS of celery seed; 1 TSP of crushed red pepper flakes; Salt and pepper to taste
A Monday night detox after a particularly indulgent weekend.
Approximate quantities: 5 ounces baby kale; 1 lb of sauteed garlic green beans; 1 cup of avocado-lemon-rice; 2 tablespoons parsley, finely chopped; 1 lb grilled chicken breast, roughly chopped; drizzled with olive oil, lemon juice, salt, and pepper
Serves two as a main.