Bring to a boil, down to a simmer.
Hello! Thanks for still being here after a couple months of me not publishing. It’s been a very busy summer for our family. Luckily I was able to sneak in a little time for a couple of recipes. This salad is a dish inspired by ingredients from our CSA. We got a CSA (Community Supported
I normally cook my beets by steam roasting them. It takes a long time, but it makes them easy to peel. On my birthday I made a beet and lentil salad from The Palestinian Plate. It had beets roasted at a high heat, and the skin was left on. There was so much flavor that
I really like the crunchiness and flavor of celery. It is usually used in a supporting role; mirepoix, trinity, pot roasts, this Lentil Celery Salad. Here it gets the VIP treatment, and shines as the main ingredient. For this salad, I was inspired by the flavors of remoulade sauce, which is similar to tartar sauce.
Persimmons are a gorgeous, sunset-colored fruit with a delicately sweet flavor. I’m incredibly fortunate that my sister’s in-laws have a farm in Kingsburg, California, and for the last couple years I’ve been given several beautiful persimmons to enjoy. They are such a treat. These squat, tomato-shaped persimmons are the Fuyu variety, and they can be
When I first threw this together a few weeks ago, I did not plan on it being a recipe I would blog. It was a quickly tossed together lunch that I knew would fill me up before work. I chopped up some radicchio, added some canned chickpeas, and then decided to add tuna. I happened
I first made this salad on Christmas Eve of 2014. The colors are perfect for Christmas, and there is a symphony of flavors from the roasted cauliflower, earthy beets, shallots, sherry vinaigrette, and pecans that are lightly glazed with maple. The beets can be roasted ahead of time. If you are serving for a holiday,
This slaw is everything I want in a coleslaw and more. It has plenty of crunch and tang, with added depth and heat from smoky chipotle peppers, and a touch of sweetness from crispy apples. I got the idea to put chipotle in coleslaw from Bricia Lopez. She has a recipe in her book Oaxaca:
We used to make giardinera back when I worked at Southpark. I think we served it with a charcuterie board, but I loved taking it and adding it to mixed greens for a salad for my shift meal, or just munching on it as is. It was always so refreshing, and had plenty of flavor
The first time I made this summer side dish was about ten years ago in my apartment in downtown Portland. I had a balcony with a tiny tabletop grill and could look out towards the city while I cooked. I originally meant for two separate sides of grilled veggies and couscous, but decided to combine
Grain salads are a great lunch or side dish. Grains are very nutritious, and full of fiber so they are satiating. Add in some colorful vegetables, sweet and chewy dried apricots, crunchy walnuts, and a zippy vinaigrette, and it makes a dish that is both beautiful and exciting for the palate. For this recipe I
Down to a Simmer 