The unofficial start to summer has arrived, and all I want to be eating are refreshing treats like watermelon, lots and lots of watermelon, and cucumbers, too.
This sesame-seasoned dish gets even better with time. It’s part of what makes it an ideal picnic bring-along. Put an hour aside to let the flavors mingle. And then serve it as a compliment to other summery dishes, whether a cold soba noodle salad, or warm yet light grain bowl.
Note: If you don’t have sesame seeds available, crushed peanuts are a great substitute.
Often it’s the simplest dishes that make for the tastiest meals.
Fresh, seasonal ingredients, a pinch of spices and chopped herbs, and really that’s all you need to create a recipe that’s memorable, many times even more memorable than a combination that calls for hours upon hours of cooking.
I’ve been getting into swimming lately, which generally leaves me ravishing upon arriving home.
My patience doesn’t have time for anything fancy when I show up to the kitchen counter. And when I have quality ingredients on-hand, I don’t need anything complicated either.
Luckily, my stockpile of winter squash has been conducive to all of this. A hearty tray of simply seasoned kabocha or a steaming baked sweet potato can really knock the edge off of hunger in a satisfying way. I find this to be one of the richest parts of winter.
This recipe draws upon that heartiness of squash to create a nourishing meal that stays both light and satisfying. Baked with a little spice and tossed over crunchy, massaged kale to ever-so-slightly wilt the leaves, this becomes a powerful salad.
Salty chickpeas top it all off along with a creamy tahini dressing, where you’ll find the strength of fresh herbs kicking in.
Serve with a slice of crusty bread, and feel free to sprinkle a few toasted nuts and seeds on top to give the meal a boost.
When looking for holiday recipes earlier last month, I came across this beautiful butternut adorned recipe from Cookie + Kate. I was seeking a veggie-centered side to bring to Thanksgiving. This one quickly made the cut.
Tossed with festive cranberries and a light, yet savory vinaigrette, this kale salad is the kind of side you want on your celebratory table. Among heavier eats, it continues to shine on its own. Yet, it won’t weigh you down even if it persuades you to go in for seconds.
I offer this up now as a suggestion for the celebrations that remain as we ring out 2015. If you’re in charge of the salad for dinner, why not reach for something new?
Creamy squash. Crunchy pumpkin seeds. Chewy, sweet and sour cranberries. Flaky parm. And a hearty kale leaf at its center.
With so many layers and textures in one bowl, this is a salad destined for discussion.
Those layers also make this salad one that could satisfy you if eaten for dinner on its own. There are those rare days where I crave just a salad in my bowl and nothing else. This particularly applies after one too many hefty holiday meals.
In those instances, a simple spring green medley isn’t going to appease my palette. But this creation would.
If you don’t get around to putting this recipe on your holiday list, save it as a start for 2016. It has all the nourishing elements you need to fulfill any sort of healthy eating oriented goals. You could also throw some chickpeas or salmon on top for an extra oomph if salad-for-dinner makes you nervous.
Have other veggie-centered suggestions for the holidays? Shoot them my way. I’m always looking for ideas!
Spring is made for salads, especially those tossed with asparagus fresh from the farm. Nothing beats a topping of crisp radishes, too, to compliment the butteriness of the season’s lettuce.
This season – which I long to never part – let’s us rethink our salad bowl – which I love. Love. Love. With it, it brings endless light options for lunch that would be a disgrace to label as boring.
Salad can be fun. And this one more than proves that to be so.
Here, asparagus takes the place of the green beans in a classic Nicoise salad. Aside from that, the make-up is pretty straight forward. Hardboiled eggs? Check. Tuna? Check. Thinly sliced onion? Check. Radishes? Check.
For the asparagus, a simple steam actually works well with this salad, given the complexity of the other flavors. However, if roasted spears are your absolute fav., by all means, get the oven going and go for it.
If you want to get fancy, you could sear some fresh tuna instead and add it on top. Or reserve that fanciness for the olives and bread you may wish to serve alongside this.
Bright, light and easy to assemble, this is spring at its best. Cheers.
Yesterday I received some incredible news.
I’m going to have a garden plot in one of my favorite community gardens in Philadelphia!! I have been dreaming of this day since I first laid eyes many years ago on the magical oasis currently plopped right in the center of what’s now my neighborhood. It’s dreamy. And green. And filled with dirt, and creatures, and veggies, and all the other outdoor components I miss often from my farmer days.
Spaces like these are in hot demand in the city, which of course is no surprise. Generally, they’re locked down with a waiting list so full of names that you could’ve moved to three other towns within the time that they call your name.
Luckily, my roommate and amigo has had her name on that list for three years. And yesterday, she got THE call. I moved into her house a few months ago, and am thrilled to have stumbled into this situation. I am more than excited to scheme up how we are going to takeover the world…I mean, this new 10×10 foot of land.
This was obvious reason to celebrate, and what better way to celebrate a new garden than with roasted carrots? (I would also argue these veggie tats are an excellent source of celebration. But that’s aside the point.)
One of my favorite veggies to grow is carrots because they simply taste 10 times better from the ground than they do from the plastic bags you get at the supermarket.
That thought has me chowing down on this light and healthy pilaf, rich in flavor and salty, feta + sunflower seed goodness. That saltiness gets balanced with a touch of sweetness, derived from both caramelized onions and earthy carrots, to create a well-rounded side dish or lunch.
Sure, those carrots pictured above are from Trader Joe’s…but this recipe’s in honor of my carrot-filled dreams and optimism for spring, when I’ll be eating out of my own garden. Cheers to that!