I wish I had thought of making this for Rosh Hashana this year. I could have replaced the kale with chard for a non-traditional siman. Oh well, maybe next year. For now, I will just have to share with you a delicious kale salad. It has crunch from almonds, a salty tang from green olives and pomegranate, which can do no wrong in my book. Continue reading
Summertime and holidays mean big family dinners! It’s not often that everyone is home for dinner, but when we’re all around, we have to try new things, while also eating healthy green vegetables!
Another summer day, another cooked fruit salad! This is very similar to that roasted peach and sausage salad I made a couple of weeks ago. When I saw it featured as one of Food52′s genius recipes, I knew I had to make it. It really is genius to put avocado!
This was Shabbat dinner along with tacos and rice and beans. It was an interesting Friday night meal; interesting but delicious! This salad was the biggest hit. Continue reading
Grilled peaches are one of my favorite things about summer. I don’t have a grill in my apartment, unless you count my grill pan, which is impossible to clean, so I made this salad by roasting the fruits and sausage, but the whole time I was thinking about turning this recipe into a grilled salad at my parents’ house this summer! Continue reading
Caesar salad is one of my husband’s favorite dishes to order in restaurants. It’s pretty simple, and seems like kind of a waste to pay $11 for romaine lettuce and croutons (usually they don’t offer anchovies on top. Even if they did, he wouldn’t want them). So, I searched through cookbooks, asked some friends, and finally found a recipe for the dressing that was simple, but had good layers of flavors, and included anchovies in it.
Sometimes, the best lunch is just a big giant salad. But not just a boring lettuce and veggies salad, a delicious one with tons of protein, carbs, veggies, and lots of flavor. So when my mom was having company at the pool, I decided to do just that. A giant salad for lunch. It was easy to make, though it took a while to do all the steps, and was definitely worth it. For dinner I would sear tuna steaks, but for lunch, 2 cans of tuna is perfect.
Ever been to the Second Avenue Deli? They bring you amazing pickles and health salad while you’re waiting for your matzah ball soup
Okay, so health salad isn’t really so healthy…I guess it’s called health salad because it’s cole slaw without mayo. Instead, it has vinegar, sugar, and a little oil. Anyway, it’s amazing. And we always ask for more. Continue reading
I’m always looking for new and interesting quinoa recipes. It gets boring to only put roasted vegetables or canned corn with dressing. So when I found a recipe for quinoa with golden beets and raisins, I knew I wanted to try it out, just tweaked a little bit. First of all, I can never find golden beets in the fruit store or supermarket! So I used the regular red ones. Anyway, I like red ones better anyway. Also, the original recipe called for feta cheese. And I don’t like feta cheese, so I left it out. Continue reading
The best part of going out for sushi is salad, because it comes with carrot ginger dressing! Jessica and I have been known to pick up a quart of dressing from our local sushi joint. That is, before we learned how easy it is to make at home!
Since I tend to experiment with Asian cooking, I always have most of these ingredients at home, such as rice vinegar, ginger and sesame oil. I did have to go out and find some miso paste, which was pretty easy; there are a few brands of kosher miso paste available at Whole Foods. Now that I have that, I can make this whenever the urge strikes, since it lasts in the fridge for quite a while. It’s also good to have around for my favorite lazy miso soup dinner, which consists of mixing miso paste with water and adding whatever veggies I have around, and maybe some greens or soba noodles.
While you’re picking up your miso paste, make sure to buy an avocado, our favorite vehicle for carrot-ginger dressing!
I don’t usually make creamy salad dressings. I usually make just a simple vinaigrette. While leafing through Barefoot Contessa at Home for the millionth time, this salad dressing really caught my eye, and I knew I had to try it. It has a wonderful basil flavor and a nice creamy texture. You don’t need many vegetables to make this salad extraordinary. Just lettuce, maybe some avocado and tomato. The dressing is enough to make just lettuce seem special.
I don’t have a blender. But don’t worry, this dressing was still easy to make, using my immersion blender and the measuring cup that comes with it. Actually, that might have made the task a bit easier. Not only was I able to measure the ingredients in the cup, I also stored the dressing in it and didn’t have to dirty an extra dish! Not owning a dishwasher makes you really think about that one extra cup, bowl, or spoon.
Ina’s recipe for this dressing suggests serving it with Bibb lettuce and a few tomatoes. I happened to have had some romaine lettuce in my fridge, so I just used that. I think a crispy lettuce is just perfect for this dressing, so don’t go pouring it over your baby arugula (or if you try it, let me know).
This is a perfect way to use up some of the basil in your summer garden if you’re sick of making pesto (or you just don’t have enough basil to make pesto). It’s also a good creamy salad dressing for the winter, though. Which is when I like it best.
I’ve actually never made regular Green Goddess dressing before, which is made with tarragon instead of basil. I’m not such a fan of that flavor, and I happen to love basil, so my guess is that I’d like Ina’s updated version better. She also added anchovy paste, something I don’t stock in my pantry. If you want to add it, add a teaspoon.
Not only is this a good salad dressing, but since it’s thick you can use it as a dipping sauce for veggies, a perfect mid-day snack!
Zeke, who usually doesn’t eat any salad, went back for seconds of this one.
Basil Green Goddess Dressing, adapted from Ina Garten. I halved the recipe.
- 1/2 cup mayonnaise
- 1/2 cup chopped scallions, white and light green parts only (6-7 scallions)
- 1/2 cup chopped fresh basil leaves
- 2 tablespoons fresh squeezed lemon juice
- 2 cloves chopped garlic
- 1 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
1. Place the mayonnaise, scallions, basil, lemon juice, garlic, salt and pepper in a blender and blend until smooth.
2. Add the sour cream and process until smooth.
3. Pour the dressing over salad and serve.