Bring to a boil, down to a simmer.
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.
Koginut squash is a gorgeous cross between a pumpkin and a butternut. They have beautiful golden skin, and bright orange flesh. They are very sweet like butternut, but not as much of a pain to prep. I really enjoy roasting them because you can eat the skins much like delicata squash. Here they are topped
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
Summer grilling and potluck season is here! As a kid, I always loved my mom’s potato salad, but I quickly learned not all potato salads are created equally. They can be too gloppy, have too much mayo, or just be blah. I don’t remember exactly how my mom made hers, but it was flavorful without
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
Hello! January is here. It’s the time of year that I should be posting soups and braises, but instead I’m sharing a salad recipe. I promise it is not a wimpy salad. This is a hearty, protein-packed dish, loaded with plenty of flavor. There is contrasting texture from the lentils and the crunchy celery. The
It’s officially grilling season, friends! We may not be able to have all of the get-togethers and potlucks yet, but we can still eat well. This pasta salad is the first of a three summery side dishes I have in the works for the near future. I love pasta salads. I appreciate that there are
This is such a simple meal that satisfies me on so many levels. First of all, I have not met roasted cauliflower I did not like. Secondly, it is spicy from a generous amount of Aleppo Pepper flakes and a little cayenne. Finally, it’s served on a bed of creamy yogurt with preserved lemon, adding
Down to a Simmer 