Search Results for salad

roasted butternut squash salad with warm cider vinaigrette

November 1st, 2012

It’s been a difficult time on the East coast, as I’m sure you’re all too well aware of by now. We are feeling incredibly grateful to have escaped any issues surrounding the storm. That being said, it’s sad to walk around our neighborhood and through our favorite park to find beautiful old trees fallen to the ground. Seeing those trees is a reminder of how lucky we are, knowing that just miles away people lost their homes and lives to this storm.

Things have been slow in our household— I’ve spent a lot of time away from the computer, making things with my hands—painting, printing, sewing and of course a little cooking. Good food always makes things better, right? Well let me tell you, this salad is all about feeling good—it’s warm and comforting and downright delicious.

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mixed greens with strawberries

June 6th, 2011

I don’t mess around when it comes to strawberries. They are what I dream about in those cold winter months, so now while they’re at the market, I hoard them. Without shame. Back when I picked up Heidi Swanson’s cookbook Super Natural Every Day, I mentally bookmarked this recipe for a mixed green salad with strawberries. Well, the time has come and with a fridge full of all the necessary ingredients, I happily whipped it up for lunch last week. It was a breeze to make and was the perfect size salad for lunch. This would be a perfect salad for a picnic at the park or a backyard barbecue in need of a little green. Read the rest of this entry »

lunch special: ribboned asparagus salad

May 30th, 2011

I’ve been eyeing this recipe for ribboned asparagus salad for a while now and decided since I had some extra asparagus in the fridge, there was no better time to try it. What I love about it is it requires no cooking—wait, you do have to roast some pine nuts, but that hardly counts. It does take a little elbow grease, especially if you don’t have a y-peeler, but really, creating those lovely asparagus ribbons isn’t too terrible with a regular vegetable peeler. With a simple toss of lemon juice and olive oil, a sprinkle of salt, pepper, parmesan and pine nuts, lunch was ready.
This was totally different than the asparagus I roasted earlier in the week. Instead of earthy and nutty, the flavor was vibrant and fresh. The lemon juice really brings forth a crispness to the asparagus that’s contrasted by the saltiness of the parmesan and the tender hint of nuttiness that the pine nuts bring. I’ve actually made this a few times, once without the parmesan and I think the parmesan really adds both a great texture and flavor to the salad.

blood orange + pea shoot salad

March 22nd, 2011

Spring is here my friends! Sure it may have snowed here yesterday, but I’m thinking happy thoughts and quite frankly I’m willing to put blinders on when that white stuff shows up. This weekend I happened upon some pea shoots at the greenmarket and just couldn’t resist. Perhaps because they’re one of the only green things at the market right now, but whatevs.

Have you ever had pea shoots? They’re flavorful, wispy little greens that bring a real brightness to any salad. With such lovely greens, I wanted to make an extra special dressing, so I looked to my favorite citrus and whipped up a blood orange vinaigrette. I ended up with a salad that says, “Hello Spring, let’s hang out.”

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carrot + walnut salad

January 5th, 2011

When we went to Paris, one of my favorite meals was a simple lunch at Rose Bakery. It was totally unfancy, but you could taste the care that was put into each dish, which meant every morsel that hit my tongue was incredible. One of the most surprising things I had was a really simple carrot salad that I’ve been dreaming of it ever since. Lucky for me, Aaron gave me the Rose Bakery cookbook, Breakfast, Lunch, Tea which I immediately fell in love with. I took a stab at the salad, tweaking it slightly along the way, and I’m happy to say, it’s pretty darn tasty.

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my favorite winter salad

February 23rd, 2010

I am so addicted to this salad. I’ve tried different variations that use apples instead of pears or pecans instead of pistachios and they’re all good… all awesome actually. But my favorite combo is freshly cut pear, some creamy gorgonzola and a few pistachios sprinkled about. Deeelicoius. Plus, it takes all of five minutes, tops. Read the rest of this entry »

tomatoes with soy sauce, sesame oil + cilantro

August 11th, 2009

Believe it or not, before this year I wouldn’t have dared to toss a cherry tomato in my mouth. I was just a little too wimpy, but I’m on the up and up with this whole not being picky thing and it’s really working out for me. This weekend I spotted these oh-so-pretty tomatoes and was torn between these and some slightly more yellow ones. I asked the farmer which he recommended and he told me I should choose, handing me one of each. I easily popped one in my mouth, then the other, made my decision and had a little celebration in my head. I love this new attitude towards trying things, it just makes shopping and eating so much more fun. Speaking of fun, this little tomato number is tasty one and quicker than quick to whip up.

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101 salads: #14 (moroccan carrots)

August 3rd, 2009

When I saw this bunch of carrots at the market, their deep red color lured me in and pretty soon I was lugging around a whole lot of carrots. It wasn’t long after bringing them home that I read Mark Bittman’s article and saw there was a salad that claims “there is no better way to use raw carrots”, well, sign me up. So I made them, and yup, he’s pretty spot on, these carrots kept me coming back for more.

When I peeled my carrots I was a little disappointed to see they weren’t red on the inside but I got over it. I used the chopping attachment for the first time on my food processor and my carrots came out in nice slivers, but cut them any way you’d like, they’re still going to be good. Instead of cumin seeds I used a pinch of ground cumin along witha dash of olive oil, lemon juice from one lemon and chunk of cilantro. Try it out and you’ll be happy.