Empanadas and Quinoa Beet Salad

Category : appetizers, salads, veggies and sides · No Comments · by Feb 24th, 2013
Empanadas and Quinoa Beet Salad

I’ve been bugging my friend Mariela for awhile to teach me how to make her famous empanadas (or pastelitos, whichever). She is Ecuadorian and therefore knows what she’s doing. Unfortunately this weekend our plans fell through, but my always adventurous friend Gloria and my sister Meg and I decided to forge ahead anyway and try our hand at it. The results were delicious, and we had a lot of fun muddling through!

Kohlrabi and Carrot Salad with Mustard Seed Dressing

Category : salads, veggies and sides · No Comments · by Mar 8th, 2012
Kohlrabi and Carrot Salad with Mustard Seed Dressing

Although “winter,” or the sad excuse of it we’ve actually had – THANKS, global weirding – is almost over, it’s…

Salty Sweet Roasted Butternut Squash

Category : salads, veggies and sides · No Comments · by Jan 30th, 2012
Salty Sweet Roasted Butternut Squash

For those of you who, like me, have a salty sweet tooth, this is the perfect combination. The flavors of…

Lentil and Kale Fritters with Tamarind Sauce

Lentil and Kale Fritters with Tamarind Sauce

I ♥ Lentils. I make a pot almost every week, and I make it different every time (one of my…

Persephone Salad

Category : holiday, salads, veggies and sides · No Comments · by Dec 16th, 2011
Persephone Salad

Whenever my husband and his friends are putting dinner together, they always put me in charge of salad. I guess…

Roasted Sesame Acorn Squash

Category : salads, veggies and sides · No Comments · by Sep 25th, 2011
Roasted Sesame Acorn Squash

Three year old Zoeya is going through an adorable phase where she’s really into acorns. Every day she scavenges for…

Kale Chips

Category : salads, veggies and sides · No Comments · by Sep 16th, 2011

Kale chips were pretty trendy last year; I finally got around to making them and all I can say is what in the world took me so long?! Yum! They couldn’t be easier to make and they really are as crispy and delicious as everyone promised they would be.

To give credit where it’s due, I referenced the recipe on Smitten Kitchen, adding a chaat masala zing.

Zoeya loved them as you can see. We munched on them last Friday evening, a complete treat for her – snacks…on the couch (yay! Eating on the couch is fun!)…watching a movie (Coraline!)…staying up late!

Kale Chips

1 bunch kale – the curly kind
olive oil to lightly coat
sea salt
chaat masala (optional)

Wash the kale and dry thoroughly. Trim away the stalks and rip into “chip-sized” pieces. Arrange in one layer on a couple of cookie sheets, toss with olive oil, sprinkle with sea salt, and bake at 300° for about 20 minutes or until crispy.

I sprinkled mine with chaat masala (a little spicy, a little tangy) and left Zoeya’s plain.

Green Beans with Dijon Vinaigrette

Category : salads, veggies and sides · No Comments · by May 23rd, 2011

It’s springtime, and I’m definitey in the mood for fresh green veggies. These green beans are cooked al dente and dressed with a lovely tangy vinaigrette. It’s Monday night; I made this as lazily as humanly possible and you can barely call this a salad, but you can call it beautiful in it’s simplicity.

Green Beans with Dijon Vinaigrette

1 shallot, thinly sliced
1 tbsp sherry vinegar
1 tsp honey
salt & pepper
1/2 lb green beans, trimmed
1 tsp dijon mustard
3 tbsp extra virgin olive oil

Combine shallot with vinegar, honey, salt and pepper. Let sit and pickle for at least 20 minutes. Add dijon mustard and olive oil, mix well.

Meanwhile, blanche green beans in salted boiling water. Drain and cool to room temp on a tea towel. Toss with vinaigrette and serve.

Take this up a couple notches by adding red potatoes and cherry tomatoes – fit for a dinner party!

Hummus with Cucumber and Tomato Salad

Category : salads, veggies and sides · No Comments · by May 1st, 2011

I have ventured back to the kitchen and am very much enjoying cooking again. Unfortunately, my morning-sicky reluctance to cook meat persists. I tried to bake my normally delicious chicken shawarma in the oven so I didn’t have to look at it, and it spitefully turned out dry and tasteless.

Fortunately, the accompanying hummus and cucumber and tomato salad more than made up for it, and the three together tucked inside a warm whole wheat pita made for a tasty meal. I know for sure this little stinker enjoyed it:

I’ve made hummus forever, lazily, from chickpeas in a can. This is the first time I made it from dried chickpeas, and I am never going back. NEVER! So creamy! So flavorful! And with the help of the crockpot, even though they take a lot more time to cook they don’t take a lot more effort.

Hummus

Note: This made an enormous batch, we will be eating hummus with every meal for a week. Next time I’ll probably split this recipe in two.

2 cups dried chickpeas

To cook:
1 tsp salt
1 tsp baking soda
water to cover by several inches

To season:
juice of 2 lemons
2 cloves of garlic, grated or finely chopped
2/3 c water, more if needed
1/2 c tahini (sesame seed paste)
salt to taste
1/2 c olive oil, plus more to garnish

Combine the dried chickpeas, water, salt and baking soda in the crockpot and cook on low for 8 hours, turning up to high in moments of impatience.
Drain and transfer to a food processor. Combine with lemon juice, garlic, water, tahini and salt, thinning with more water if your food processor is having a hard time. Slowly drizzle in olive oil while blending. Serve with warm pita, crisp veggies, as a spread for sandwiches, etc.

This salad is so summery, crisp and refreshing. Sumac is a lemony Middle Eastern spice and can be found in Middle Eastern markets, but if you don’t have any you can substitute the juice of half a lemon or a little extra vinegar.

Cucumber and Tomato Salad

1 large cucumber
3 roma tomatoes
small handful of mint
2-3 tbsp olive oil
2 tsp cider vinegar
1 tsp sumac
salt

Slice and combine cucumbers and tomatoes. Toss with chopped mint (reserve a little for garnish). Whisk together olive oil, vinegar, sumac and salt and dress salad.

Roasted Red Pepper Salad with Almonds and Shallots

Category : salads, veggies and sides · No Comments · by Apr 5th, 2011

This is the little black dress of salads, the salad I so often go to because it goes with everything – Italian, Spanish, but don’t stop there – and is perfect for every occasion. It’s very simple with a couple of snappy tricks I love.

Roasted Red Pepper Salad with Almonds and Shallots

(or…Little Black Dress Salad)

1 shallot, thinly sliced
2 tablespoons balsamic or sherry vinegar
1 tsp honey
salt, pepper
3 tbsp extra virgin olive oil
one red pepper
spring greens
handful sliced almonds, toasted

Go ahead and do two things early: wash and dry your red pepper and pop it in the oven, straight on the rack, at about 450°. Then thinly slice your shallot and mix with vinegar, honey, salt and pepper in a small bowl or coffee cup. Go about preparing your main dish while the pepper is roasting (flip once as the skin gets black) and your shallot pickles.

When the pepper is nicely roasted, partly blackened and blistered, remove it to a plate to cool. Whisk olive oil into your vinegar and shallot mixture. Fill a large bowl half full with greens, and toss with your vinaigrette – save the shallot to spoon on top. Remove the skin, seeds, and stem from your red pepper, thinly slice, and arrange on top of greens. Sprinkle with almonds.