All posts tagged: salad

heirloom tomatoes with fried caper dressing

If anything can make me feel better after a couple of weeks of emergency after emergency, it would be the sight of tomatoes. That, to me, is summer dressed in it’s finery. Being absent from the greenmarket was FELT. A single step outside of Union Square train station and I was already overwhelmed with the beauty of it all. At least 8 farmstands showcased my loves. I saw super tiny yellow ones called currant tomatoes and I almost lost my mind. And all my money. I came home with yellow and blushing heirlooms and I wanted to have them simply. I would’ve just took a bite out of one if I was not sharing with a few others (that’s how simply I wanted to have them). But I aim to share. The dressing is an infused olive oil with fresh orange, herbs, garlic, and capers that become so crispy you could snack on them alone. If you can do without the fresh orange juice, add a bit of white balsamic instead. Be sure to give …

grilled cabbage tabbouleh

Ever wake up one day to discover you’ve exhausted your head of red cabbage? I mean, you open the fridge and find a wedge left, yawning at you from the comfort of it’s crisp drawer, as you return it’s stare and remember how you used it to begin with: garnishes to make your every dish pop. All week long. Actually, TWO weeks long. Ex: lentil and sweet plantain chorizo soup. That’s just straight rude. It’s deep color deserves the spotlight, and if you want an eye-catcher without having to break a sweat, this is it. All my favorite food-colors in one, gorgeous salad. (Is it red? Is it purple? It’s both, says cabbage experts.) I say it’s according to mood. I’ve had plenty of tabbouleh in my life, but never this one, and never grilled. It’s got your usual bulgur and finely minced greens. Fresh lemon juice and cumin ties it all together as it always has…but then you have still-crisp charred cabbage, with moments of pomegranate seeds bursting in your mouth. And then the …

grilled escarole, cabbage, and apple salad

After a week of celebrating Dan’s birthday and graduation with beautiful Syrian, Mexican, Chinese, Ramen, Italian, and Peruvian food OMG, I severely missed a home-cooked meal. A healthy-and-grilled one please. While dipping fresh tortillas in a cast iron full of 3 cheeses and chorizo is spectacular, I have to admit, I don’t feel that spectacular afterwards. Bring on the simple veggie platters! This was the first thing I made when I got home, and it took all but 20 minutes to put together. The addition of feta on the slightly bitter greens with a squeeze of that grilled lemon was beautiful. But I encourage you to take a knife to the greens and cabbage, and get yourself the perfect bite of sweet apple and onion along with the salty-and-creamy feta. You won’t regret it. -1 head of escarole, quartered lengthwise & cleaned well -1/2 a head of red cabbage, sliced into wedges -1 red onion (or half vidalia), wedges -1 big apple, cored and cut into wedges -about 1/4 cup olive oil, divided -salt and …

A Month with Simple

There have only been two cookbooks my hands have ever taken turns being attached to: Aromas of Aleppo, and Tasting India. With Ottolenghi’s Simple now being added to the list, (thank you Danny) my hands don’t even know what to do with themselves. I’ve made about 8 of his dishes within 3 weeks, and have picked up certain things from them that I can’t wait to try out in some of my own recipes. For instance, FRIED CAPERS. Shut the front door. On the day I came back with the first of the asparagus, purple and green, I knew I wanted to smother them with buttered, toasted almonds, fried capers, and dill. Because that’s what page 82 told me to do. Everyone at the table loved that extra touch of salt on fresh tender stalks. The next day, I wanted to try the capers out in a cantaloupe salad, because while I crave sweetness, I tend to crave the saltier side of things a tad bit more. I’m still developing the recipe for this one …

Spring Greens Kibbeh

Guess what? I have never had an all-veggie-and-herb kibbeh before. Nor a very flat one. It is the hefty oval-shaped classic stuffed with meat that I’m used to; with it’s outer, crispy shell made of bulgur wheat and even more (but very delicious) meat. In Lori’s kitchen, all that’s needed is a fresh squeeze of lemon over them and each bite is heaven. But it’s spring and I want to do the following: see green, eat green, maybe not spend too much time in the kitchen if there’s a shortcut I can live with. I also really want to eat less meat. So bring on this quicker version of kibbeh packed with fresh herbs, chickpeas, spring peas, and beautiful spices. Kibbeh-meets-falafel, almost! Use whatever greens you fancy. While you can use fresh English peas that are already pre-packaged for you, I’ve come across spring’s sugar snap peas plump enough to shell and use for this recipe. No steaming necessary! They are currently in season. They are sweet all over and you can make a simple …

Braised Cranberry Beans (Enjoyed Two Ways)

I’ve a confession to make. I left these beauties in the fridge for at least a week before getting down to business. How dare I, I know. It’s just that I’ve been overly excited about Spring’s arrival, and with that comes some major irresponsibility on my part. I am buying way too many things at the farmers market and I can’t keep up with it all. When I looked in the fridge today, I had bags of three kinds of radishes, thyme, chives, forgotten carrots and onions, cauliflower, purple cabbage, ridiculously expensive cherry tomatoes, 5 kinds of cheeses…the list goes on. But can you BLAME ME? Anxiety started to build up last night. I stayed up late brainstorming what I wanted to make the next morning. Mind you, everything I thought of had zero things to do with cranberry beans, because I actually forgot I had them. I went to bed with more ideas than a solid plan for 8 AM. When I opened the crisp drawer next morning, there they were, a gloriously pink …

Miss-You-Spring Galette

Are you over citrus season yet? Not I. But I wanted my next recipe to lean into spring as if it were only 10 days away. (It is. It doesn’t feel like it, but I promise you, it is. My latest trip to the farmers market told me so!) Some will say I jumped headfirst into our neighboring season with all these glorious yellows, oranges, and greens, but then that buttery, flaky, pie dough keeps things real cozy, just in time for that moment you realize it’s 23 degrees outside and not as sunny as what’s comin’ out the oven. I didn’t know what to name this! It’s basically one of my favorite salads nestled into pie dough. Roasted beets and oranges, topped with lots of spicy greens, and feta. Cara Cara and Golden Beet Salad Galette AKA Miss-You-Spring Galette AKA Fav Salad Galette? -2 small golden beets, peeled and sliced crosswise -1/2 tbs blood orange olive oil (or regular olive oil) -salt and pepper, to taste -1 Cara Cara, peeled and sliced -9 inch …

citrus green bean salad & Tuscan-style beans

If you can find me competing with squirrels for my neighbor’s figs, then you best believe I was found, on vacation, taking the neighborhood’s oranges from trees bustling with these thick-skinned globes. As if I didn’t have enough of them, I purchased honeybells, meyer lemons, and tasted a variety of oranges at the farmers market. They made a wonderful addition to a refreshing green bean salad that I made not once, but twice. Inspired by a meal I shared with Victoria Anzalone in Astoria at Milkflower right before heading to Englewood, Florida, I fell in love with it’s simplicity. The green beans were kept crisp, tossed in a vinaigrette, and topped with sharp cheese, orange segments, slivered almonds, and quick-pickled radicchio. That’s it. Mine was inspired by Florida and everything I fell in love with at Englewood Farmers Market. Wild orange roasted nuts, which were handed to Dan and I with the promise that we’d pay this kind man a week later because we ran out of cash. We paid Ashley Gray, suitcases in tow, …

cooking with oranges

Why an orange in all the things? Since I was young, one sip of orange juice would upset my stomach. I loved the taste, but I have never been able to enjoy an orange and for years I never bothered going anywhere near one. That is, until I began cooking and baking with them. It turns out, I love oranges better when paired with salty, savory flavors. Hard cheeses. As a marinade for chicken or pork. Marmalade. But marmalade-as-BBQ sauce WHAT!? I’ll get to that later. I am definitely in love with oranges when fresh thyme, rosemary, and cumin are present. Any fresh herb, really. I once had mussels in a Harlem restaurant with Connie and I kept asking myself, what is this amazingness I am tasting? Orange zest in a spicy broth. Mind blown. Let’s just say I went a little orange-crazy for Jen’s birthday dinner. Even one of her gifts from me–a latin seasoning packet–had bitter orange peels in it. The night before, I sleepily baked an Orange Bundt Cake, using cara cara oranges. …