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Archive for the ‘Salads/sides’ Category

kale and marinated red cabbage salad

This salad is actually a amalgamation of things you have seen here before, but since it is such a delicious and tasty combination, I thought it would be nice to share the recipe.

all in the bowl

I made this salad the night my mother and Aunt arrived from Australia. We ate it with a creamy, celery root-cauliflower soup. I always think a nourishing vegetable soup is the perfect meal after that long flight. I also served some crispy whole wheat flat bread accompanied by Frankie’s olive oil for dipping, pomegranate seeds for sprinkling and olives I brought back from my trip to Turkey.

dinner table

One of the best things about this salad is that you can make it ahead of time and it will keep fine; I like to add the nuts and cheese right before serving. Since I already had cooked chickpeas, toasted almonds and marinated red cabbage in the fridge, all I had to do was roast some squash, slice kale and shave a little goat cheese. The cheese can easily be left out if you would like a vegan salad.

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Nishimi squash

nishimi kabocha squash

Nishimi is a cooking style, that means long cooked with little water. I think of it as the opposite to oshitashi, which is vegetables that are briefly cooked in lots of water, like the blanched watercress you may have eaten in Japanese restaurants. Nishimi is best suited to the cooler months and for root vegetables or winter squash.

It has been years since I prepared squash this way and I’d forgotten how sweet and meltingly smooth it becomes. This cooking method is perfect for dense squash, like kabocha or buttercup that have a tendency to become dry when baked.

You can prepare any vegetable Nishimi-style. Some recipes layer 3 types in the same pot; what ever vegetable you use, you will end up with a depth of flavor that is hard to believe came from such simple ingredients.

snug in pot

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potato salad

I rarely make potato salad, but when I saw these lovely little colorful potatoes, I couldn’t resist bringing them home from the market. They sat on the counter for a few days, looking like lovely river pebbles and I thought I’d taken their picture at least once; now realize that I had not.

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chickpea mash

chickpea mash

I am finally moving back into a new kitchen and have been in domestic bliss the last few days placing bowls of fresh garlic and heirloom tomatoes on the counter, organizing grains and beans into jars and finding places for crockery and other kitchen things that I had forgotten about.  Such a pleasure!  And with the farmers market overflowing with gorgeous organic vegetables, I can hardly wait to spend a day cooking here. (more…)

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Labneh

labneh and olives

This labneh, or yogurt cheese as it is sometimes called, was served with the chickpea tagine that I last posted. All it really is, is yogurt strained for about 5 hours or overnight. The whey drips out and what you are left with is a lusciously thick and creamy cheese. It’s a great way to add a rich accent to otherwise vegan meals, and a tasty alternative to other dips for crudités and crackers.You can flavor it with any herbs you like. I love adding chives or dill but it is also delicious seasoned simply with and a drizzle of olive oil.

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socca

socca strait from the oven

When we are blessed with beautiful spring days, my approach to meals changes dramatically. I naturally start thinking of lighter foods and dishes that taste good at room temperature, like marinated beets, tender bitter greens, white bean aioli and flavorful roasted vegetable salads, all of which would be perfect paired with this delicious socca.

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arame

arame with carrots onion and sesame

I am hoping this recipe will inspire you to eat more seaweed. Ideally we should eat a little everyday, but I know how difficult that can be. I often only manage a sheet of nori with lunch or dinner which is much faster than cooking a separate dish like this one. But, once you make this arame it will keep for at least 4 days and a pinch can be added to your meals daily. It’s also really tasty and an excellent compliment to plain cooked brown rice or quinoa. (more…)

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