Cornbread Salad – 18/67

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I have a deep appreciation for a cheeky salad. You know, the kind that consists of no veggies, only pretzels, jello, and dairy products. Never mind the fact I’ve never actually tried one of these cold casserole competitors, I just love the audacity of it. Like, sure, call it a salad, that makes it dinner-appropriate! We don’t need to add any other nasty nutrient bombs! For a celebratory meal, what a genius workaround. 

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This salad is not that. There are no chunks of squishy jello masquerading as the health component, no sad pretzels approaching unfortunately soggy. And there is a whole bell pepper! A tomato and celery stalk! Vegetables aplenty. 

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There is also a whole tray of freshly baked salty sweet cornbread, crumbled up and ready to be doctored. And oh my, is it good.

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This is the kind of dish that I have to remind myself is mostly-carb, not mostly-veggie, because I would easily fill ¾ of a picnic plate with it. I would never remove the salad part from the name, because a) it accompanies other things so well and b) it really does taste fresh. All those small-chopped veggies mean it feels like you’re eating a mouthful of salad, just the sweetest and saltiest mouthful ever. Not a mouthful of cornbread, which is what you’re actually doing. Audacious, bold salad, accompaniment to the stars. 

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Anyway, I’m eternally grateful to Linda, Daniel’s mom, for introducing this one to my repertoire. However it has made its way to you, through CT and Texas and back, I’m happy to proliferate it in Brooklyn. 

one year ago: spanish-ish baked eggs with spinach
two years ago: tapado (caribbean coconut fish stew)
three years ago: spaghetti squash lettuce wraps, asian style
four years ago: mustard greens with oyster sauce and garlic oil
five years ago: tofu banh mi sandwiches

Cornbread Salad

from Daniel’s mom Linda

1 9-inch pan of cornbread, cooled (from 2 boxes of Jiffy mix)
1 red bell pepper, chopped small
½ a red onion, chopped small
1-2 celery ribs, chopped small (optional, but I recommend!)
3-4 jalapenos, partially seeded, chopped small
1 cup mayo
1 big tomato, chopped small

Crumble cornbread into a very big bowl. Add bell pepper, onion, celery, and jalapenos. Stiry to combine. Add mayo until just moist — you may not need full cup, or may need a bit extra. Stir in tomatoes last, so as to minimize mush. Refrigerate and serve cold. I added some chopped parsley at the end just to make it look pretty, but ended up liking what it added! 

Leftovers great as is, or pan fried in a little olive oil in little “cakes” with a fried egg on top. 

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Sweet Potato Tahini Buddha Bowl – 9/67

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Daniel was supposed to make a chicken recipe a week while I was in Russia (so, 5 recipes total). He was going to blog them and it was going to be great. Well, this site still has 0 chicken recipes, so you can see how well that went. He did make one recipe but took no pictures of it, so here we remain. Sigh.

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I can’t blame him too much. Cooking requires time and love and follow-through, which I am only sometimes in the mood for. Tonight I was in the mood for it. My lovely friend Caroline gave me this recipe and said it seemed like something I would really like. Accurate, as I have made many versions of meals similar to this. I hope you’ll forgive me, Care, for adding extra things and making this far less simple than you intended. I had the time tonight. Recipes are for breaking, right? I veered from the recipe by pan roasting the chickpeas a bit and adding spices (I don’t like them straight out of the can), and adding brown rice, some crunchy veggies, and sesame seeds. To make it a “buddha bowl” I put everything in a giganto bowl that appeared in the mail while I was in Russia. (Did someone send us this? I think they got our registry mixed up with someone else’s but … now I have a great giant bowl and I love it.) It’s as full and rounded as Buddha’s belly.

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There’s another recipe on this site with very similar ingredients, just combined slightly differently (and kale would be great here too). I like this version more for a quick weeknight meal – you don’t have to wait as long for the sweet potatoes to cook, since they’re cut into small cubes. Also its called a Buddha bowl, so it’s automatically healthy 🙂

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Meals like this are the best after traveling for a while. This bowl was my post-Guatemala craving and mmm here’s my savory granola I invented after our Jordan trip. We did have a kitchen in Russia, so I wasn’t forced (ha) to eat 3 meals out a day, but it wasn’t so easy to cook. We couldn’t find some staples — tortillas, coconut milk, black pepper, chickpeas, most leafy vegetables, popcorn. The house we were in had one LOUSY glass cutting board, no can opener, and really abysmal knives. I managed roast cauliflower, a mushroom pasta, and many eggs, but that was about it. Feels good to make food exactly as I want it, then eat it.

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one year ago: anyone else currently reading The Power? I can’t decide if I like it or not…
two years ago: eggplant salad and goat cheese sandwiches
three years ago: herby sunchoke gorgonzola salad
four years ago: grilled pineapple and baked bean tacos

Sweet Potato Tahini Buddha Bowls

inspired by my friend Caroline

Roast sweet potatoes
1-2 tablespoons coconut oil, melted
2 cloves garlic, minced
2 big sweet potatoes, peeled and cut into small cubes
s&p

Combine everything on a roasting tray or two (keep veggies in a single layer!), and bake at 425 for 30ish minutes, mixing halfway through roasting.

Chickpeas
1 can chickpeas, drained and rinsed
Coconut oil
Salt, smoked paprika, cumin
s&p

Heat a medium saute pan and add a bit of coconut oil. Add chickpeas and spices and cook over highish heat for about 5 minutes, until chickpeas are charred and smell awesome. Stir frequently so they char all over.

Tahini dressing
1 clove garlic, minced
3ish tablespoons tahini (I just scraped out the rest of my jar, so this is a rough estimate)
Juice from ½ a juicy lemon
1 tablespoonish olive oil
Small dollop of honey (oops I guess this negates the veganness – can use maple syrup instead)
s&p
Warm water

Combine everything except warm water in a measuring cup, and mix with a fork. Add water a bit at a time until desired consistency is reached.

Cooked brown rice
Thin sliced shallot or red onion
Sliced cucumbers
Halved cherry tomatoes
Enoki mushroom – I added half a package to the sweet potatoes when they were halfway done roasting. They added a funky, almost noodle-y texture and great flavor. Yum!
Chopped parsley
Black (or white) sesame seeds

Combine in bowl as you wish. Post a picture to instagram. Eat!

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Kale, Sumac, and Crispy Rice Salad – 6/67

img_1086img_1084This marks the first dinner cooked and consumed in our new apartment! (Technically it’s not the first meal because we found a pot and made oatmeal this morning, but this is certainly more exciting.)

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I always think eating take-out for a week will be a fun treat, and then it happens and my body says WHOLE GRAINS and my stress level say I NEED TO CHOP SOMETHING INTO PERFECTLY SMALL BITS. But then my new apartment says…knives? cutting board?! pan and pot?!? You think you’re going to find all that in our unpacked rubble?

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But here we are, four nights in, and we made it happen! This was a fairly easy recipe to get started on, or so we thought. Turns out making crispy rice in a cast iron skillet with no working exhaust fan is a surefire way to set off your fire alarm. Neighbors, I promise, I can cook! I will usually leave our floor smelling tasty and delightful! This was just an unfortunate beginning!

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Daniel and I absolutely devoured this salad. It may have to do with being the first homemade thing in a week, but I doubt it. It’s really a refreshing and delightful combo of flavors. The citrus + sumac is the perfect coating for the kale, the crispy rice complements the dates ideally, and I had to stop us from wolfing down the whole thing so I could bring leftovers for lunch the next day. Even though we didn’t make the rice crispy enough (dang fire alarm scared us from generating any kind of smoke for the rest of the evening), it was one of my most delightful salad experiences in recent memory. Thanks, Karen, for a beautiful meal to remember as the first cooked in our new home.

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one year ago: I still owe us a New Years post from this year, but here is lucky Black Eyed Pea Stew from years past 
two years ago:
miso ginger kale salad (kale salad theme! January!) 
three years ago:
nothing of note, but I just finished this book and I highly recommend it
four years ago:
Bengali hardboiled egg curry

Kale, Sumac, and Crispy Rice Salad

½ cup brown rice
One bunch kale
1 lemon, zested and juiced
2 tablespoons coconut oil
1 lime, zested and juiced
1 tablespoon sumac
1 teaspoon runny honey (love this wording)
2 tablespoons olive oil, plus drizzle
6-7ish dried dates, diced
3 scallions, chopped finely

Bring some salty water to a boil and add your rice. Cook, uncovered, for just over half an hour, until rice is cooked and most of the water has evaporated. Taste to make sure it’s done, then drain extra water. I would give it a good rinse next time to get rid of any starch.

Meanwhile, separate kale leaves from their stems. Discard stems and shred kale. Place in a big bowl with lemon zest and juice, a bit of salt, and a drizzle of olive oil. Massage for a minute or so, until kale has wilted and greened a bit. Set aside. (Karen said she usually whacks her kale with a rolling pin to help tenderize it. I’ve never tried this method before, but couldn’t find my rolling pin, so it will have to wait til next time)

Heat a large cast iron skillet. Once it’s hot, dry-fry the rice (aka no oil!) for a minute or two to get rid of any moisture. Remove from the pan, and return pan to the heat. Add 1 tablespoon of coconut oil to skillet and add half of rice. Fry until lightly browned and crispy crispy (or until you set off your fire alarm and get apprehensive about new neighbors). Remove from pan onto paper towels and sprinkle with salt. Repeat with second tablespoon of coconut oil and second half of rice.

To make dressing, combine lime juice and zest, sumac, honey, olive oil, a bit of salt, and a grind or two of pepper in a jar with a lid. Give a good shake.

Into bowl of kale, add crispy rice, dates, scallions, and dressing. Toss to mix and dive in!

Whole Orange Dressing Bulgur Salad – 5/67

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At the beginning of this week, Daniel and I made a gigantic to-do list that encompassed moving tasks, wedding tasks, cooking tasks, New Years Eve planning tasks, and general life errands tasks. I am happy to report that we have been gleefully and regularly checking things off the list all week. It’s amazing what can get done when we don’t have to go to an office. And how good checklists can make me feel. So, so good.

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We’ve finalized a rehearsal dinner venue and schedule, bought Daniel a wedding suit, started packing, did laundry, planned a NYE menu, and here I go now, checking off “blog salad recipe”. Progress!

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This is such a smart way to make salad dressing. Just peel an orange (next time I would zest it first to add even more punch) and stick in the blender with the other usual dressing suspects. Loud noise for a moment, and ta-da, an aromatic, sweet elixir to punch up any salad ingredients you have around. I’ll be sure to keep this one on rotation as we approach that time-of-year-when-all-things-healthy happen. 

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The original recipe was called Moroccan Spinach Salad, but I’m not sure I have enough authority to call this Moroccan. It also called for pistachios instead of pepitas — maybe that’s what pushed it towards Moroccan? Anyway, Moroccan or not, this is a delicious combination of flavors. Happy eating in 2019!!

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one year ago: gochujang pasta salad
two years ago: buffalo caramel popcorn
three years ago: quichon de verdures (Mayan veggie stew)
four years ago: hot honey pizza with roasted broccoli

Whole Orange Dressing Bulgur Salad

from my Aunt Ingrid, thanks!

Salad
1 cup cooked bulgur
½ cup dried dates (I didn’t have quite enough dates so added some raisins too)
½ cup toasted pepitas (pumpkin seeds)
1 orange, peeled and sectioned
1 or 2 peeled and shaved carrots (I added this on Day 2, hence no pics, but it added a lot!)
Baby spinach

Dressing
1 peeled orange (next time would add a bit of zest too!)
1 tablespoon olive oil
2 tablespoons apple cider vinegar
½ teaspoon salt
½ cup fresh cilantro stems and leaves, roughly chopped

To make dressing: Combine first four ingredients in a blender (or food processor). Once dressing is smooth, add cilantro and pulse a couple times until broken up. Taste and adjust seasoning.

How I would make salad next time: combine all salad ingredients, besides spinach, with dressing. Mix in spinach leaves when ready to eat (maybe with a bit extra olive oil/vinegar/sprinkle of honey). (I ate this for lunch for three days and wished I added fresh spinach each time.)

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A Very Good Lentil Salad – 2/67

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Daniel decided very last-minute to make something for his “Lyftsgiving” celebration. (Update! He works at Lyft!) I was 100% sure he was going to swirl some harissa into store bought hummus, give a drizzle of olive oil, and call it a day (my recent favorite party trick), but instead he wanted to do a recipe from the binder (awww). He woke me up to ask if we had cardamom for the lentil salad he was making. (We did.) I love you, honey, but I never expected to be woken up by you telling me you’re making lentil salad.

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It turned out great! Daniel added a couple extra things to Nina’s base recipe to bulk it up a bit. Good riddance, last batch of CSA radishes. Until next year! 

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Update: I was looking forward to eating leftovers of this salad all weekend but someone had to leave them at work on Thursday, then stayed home sick on Friday, so here we are on Saturday and we’re still sans lentil salad. Hmph.

one year ago: nothing of note – but last week I made the most amazing broccoli by steaming it, then stir frying in a bit of sesame oil and a lot of ginger. Mmm.
two years ago: soy-dashi simmered kabocha squash 
three years ago: sweet/spicy Chinese peppers and eggplant stir-fry
four years ago: Indian spiced cabbage and onions

A Very Good Lentil Salad 

(Originally called “The Best Lentil Salad, Ever”. I mean, it was delicious, but I just don’t know if I’ve had enough lentil salads to deem this one the BEST.)

From Nina, from the blog My New Roots

Cook up 2 ¼ cups Du Puy lentils (known for their ability to stay intact even after a long simmer) in 4 ½ cups of boiling water. (This took about 15 minutes – Daniel just followed the cooking instructions on the bag, being sure to keep them al dente.) When done, rinse in cool water.

Meanwhile, prep the salad mix-ins. He added one diced red onion, ⅓ cup capers, ½ cup raisins (chopped a bit), a handful of diced radishes, one diced and seeded jalapeño, some crumbled feta, and a couple handfuls of torn baby spinach. Meant to add some basil, but whoops, that’ll have to be for leftovers. Put everything in a big bowl.

To make dressing (seems like a lot of ingredients, but it comes together quickly and is mostly just spices), combine in a jar and shake: ⅓ cup olive oil, ¼ cup apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon mustard, 1 teaspoon ground cumin, ½ teaspoon turmeric, ½ teaspoon ground coriander, ¼ teaspoon cayenne, ¼ teaspoon nutmeg (actually he forgot this and it was still great), salt and pepper, plus a bit of ground cloves and cardamom (we only have whole seeds for those, so Daniel ground a bit up in the molcajete and I’m not sure about quantities. The dressing ended up very floral, a little cardamom heavy.)

Combine everything in the big bowl and season to taste! Lunch for dayyysss (or Lyftsgiving side for a night.)

 

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5 Easy Weeknight Vegetarian Dinners + zippy crunchy cheesy BEST KALE SALAD

…for when you’re a single lady (just for the week while your fiancé is at a coding convention (I’m marrying a lovely nerd) or a longer stretch, no shame either way). Easy dinners with extras for lunch.

The original point of this site was for me to document what I make, to save recipes to return to, and hopefully inspire a couple other folks out there in the void to cook an extra vegetarian meal each week. To that end, let’s deem this an appropriate post, totally on theme, and just give an understanding wave to a) the fact none of these are original recipes and b) the photo quality. I mean, we’re talking about easy, quick dinners. If that’s your goal, you probably don’t have time to set up lighting equipment, sufficiently move aside the cooking implements on your one usable surface (iloveyounewyorkcity but damn am I ready for a larger kitchen), and style things.

An update about kale salad: I’ve said some mean things about it on this blog before. But I’ve totally become a convert. For a variety of reasons: it’s so much more filling than lettuce, keeps so much longer in the fridge, you can keep the assembled salad already dressed in the fridge for lunch the next day, and it’s just as good raw or cooked. This dressing is from the smitten kitchen cookbook (her first). For me, the non-negotiable ingredients are dried cherries, goat cheese, and toasted sunflower seeds. And then I add whatever else is hanging around.

So here we are — a week of single lady eating in the swanky sweet potato kitchen:

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Simply Recipe’s Red Lentil Dal: One of my favorite recipes, on a constant rotation around here. It’s healthy, uses things I have lying around, is super inexpensive, and makes a ton. Highly recommend you keep red lentils around for this purpose. I never boil and peel the tomatoes, just add them earlier than suggested. Served here with brown rice and these Brussels sprouts that were good enough to make again. One batch = lunch all week.

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No recipe on this one — just a bastardized fattoush-ish salad that’s basically my “last meal” meal. Broken za’atar pita chips and stuffed grape leaves from Sahadi’s (heaven on earth), plus chopped lettuce, tomato, cucumber, parsley, and a very quick tahini dressing (big spoonful tahini, some fresh lemon juice, a splash of water, a little minced garlic if I’m feeling fancy, plus salt and pepper). Some feta if I find it hiding in the fridge. I could eat this everyday.

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Spaghetti Squash Sesame Noodles: I really want to like spaghetti squash. This was a decent attempt at achieving this quest. Some can’t-go-wrong flavors — sesame oil, sriracha, soy sauce, rice vinegar. Alas, it still tastes like those things over squash. Meh. Also I was hungry 15 minutes later (yay popcorn!) but maybe that’s just me…

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Spanish-Influenced One Pot Quinoa: I loved this dinner. I basically love any excuse to buy marinated artichokes because I eat half of them before dinner, but this would’ve been good even without that splurge. Super easy, and I like the leftovers both cold and reheated. Plus this is a very adaptable recipe that would be good with whatever veggies you have lying around.

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Ah yes, the smitten kitchen salad I raved about before. Here’s my version. It makes frequent appearances around here.

omg four years ago: rhubarb and chickpea stew with herb-lemon yogurt sauce
three years ago: tatsoi and tofu stir-fry with soba noodles
two years ago: rice noodle salad with carrot-ginger dressing 
one year ago: eggplant salad and goat cheese sandwiches (mmm I could go for this right now)

zippy crunchy cheesy kale salad (aka BEST KALE SALAD)

dressing and ingredients suggestions from the smitten kitchen cookbook

Dressing
3 tablespoons olive oil
1.5 tablespoons white wine vinegar or light balsamic vinegar
1 tablespoon mustard (I’ve used whole grain and spicy smooth)
1.5 teaspoons honey
s&p

Salad Ingredients
1 bunch kale (lacinato/dinosaur if possible)
1/2 a small log of goat cheese
small handful dried sour cherries, cut in half
about 1/4 cup sunflower seeds, toasted
another crunchy vegetable — finely chopped radishes, red bell pepper, or celery would all work well here
toasted garlic panko (totally unnecessary but makes a plain old salad feel positively daring)

To make dressing, simply mix all ingredients with a fork in a small bowl until combined.

Wash and dry kale leaves. Remove and discard ribs. Create stacks of leaves, roll them up, and cut into thin strips. Put in a big bowl with a drizzle of olive oil and some s&p. Massage for at least one full minute, until leaves shrink and turn a darker green.

Let greens sit while you prep the rest of the salad ingredients. Add them to the bowl (minus panko), add most of the dressing, and mix with tongs to combine.  You may want to add goat cheese later so it doesn’t totally disintegrate into salad, forcing you to add extra. Sprinkle individual portions with toasted panko.

Leftover dressing made spaghetti squash surprisingly delicious. Especially with a 6-minute egg atop.

Gochujang-Roasted Squash Pasta Salad

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Some things that have happened since July 3rd (the last time I posted here… yikes!)

  • I saw the total eclipse on my birthday on a ranch in Idaho, after two days of amazing hikes with my family. Can’t think of a better way to ring in my 28th year. Also, Hanna made me an amazing red wine chocolate cake that I might need every year from here on out…

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  • I made another wedding cake! (Although this one not of the tiered, and therefore uber-impressive, variety.) Despite its’ singular level, it was a giant success and work of love, and I couldn’t be happier to bestow it upon dear friends. Congrats, Michael and Joanna!

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  • And while we’re on this wedding tangent, Daniel and I got engaged! I am the luckiest lady in the whole world. After 4½ years together, he’s not ready to call it quits yet! Thankfully it happened right before the Texan pig roast and not at it, as I can’t believe that would be the most auspicious way to start the next chapter of my life. (But hey, I tried the pig! And didn’t hate it. But no need for any more pig for another 5 years or so.)

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  • Daniel, my adorable fiance, started a new job. He went out to California for three weeks, leaving me by my lonesome. I kept busier than I meant to, but did make some great dinner + leftovers for myself. One week was a giant batch of sweet potato curry, one week featured cauliflower potato soup, but the third week had this salad on repeat: Gochujang-roasted squash pasta salad. Let’s just say it was a week of exciting lunch times. California shmalifornia.

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  • Daniel and I embarked on a gnocchi-making project, a homemade pho adventure, introduced friends to NYC’s best deep dish pizza, had a “battle of the city” (NYC vs SF) pupusa contest (NYCs are cheaper and bigger), discovered the cutest onigiri restaurant near my work, and ate a good many heirloom tomato and white bread sandwiches. I think this is the part of married life I’m looking forward to — the little discoveries we keep finding together, the nightly ritual of sharing a meal, and working side-by-side on projects, big and small. This is how you measure, measure a 5-month-gap. 😉
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Proud of our veggie pho! From Bowl by Lucas Volger

Honestly, when I was making that Gochujang-roasted squash pasta salad I wasn’t really concerned with documenting or taking pictures. But after I ate it for lunch a couple days in a row, I figured it was worth sharing with the world. If you’re looking for something easy, healthy, filling, and cheap, look no further. As such, please allow me a slide for the photos, and use your judgements when following this loose recipe, you talented cooks, you. 

one year ago: key lime pie with salty cracker crust
two years ago: quichon de verdures (Mayan veggie stew)
three years ago: buttermints and mushroom and farro stuffed acorn squash

Gochujang-Roasted Squash Pasta Salad

(squash recipe from Bon Appetit)

1 smallish butternut squash
2 tablespoons sesame seeds (I used black this time but either works)
1 big tablespoon gochujang (Korean pepper paste — could try with sriracha or sambal oelek)
2 tablespoons neutral oil (canola, veg)
2 teaspoons soy sauce
1 cucumber (unpeeled is fine)
1 red bell pepper
Some big handfuls baby spinach, torn
2 scallions, minced
Bow-tie pasta (I boiled up about a ¼ of a box)

Dressing Ingredients:
Honestly I didn’t measure anything here. I’d start with 1 tablespoon soy sauce, ½-1 teaspooon toasted sesame oil, a big squeeze of honey, and some splashes rice vinegar or lime juice.

Step 1: Squash. Preheat oven to 425. Make squash marinade by combining sesame seeds, gochujang, oil, and soy sauce in a big bowl. Peel squash and slice into small disks. Add to marinade bowl and mix so squash is evenly covered. Transfer to a single layer on baking sheets. Roast up for about 25-30 minutes, or until caramelized and soft and nutty and perfect.

Step 2: Salady things. Cut bell pepper into thin matchstrips. And do the same with the cucumber, getting rid of some seeds. Rinse out that bowl you made the squash marinade in and use it to assemble salad ingredients: spinach, bell pepper, cucumber, scallions, cooked pasta.

Step 3: Dressing. Make some dressing! You don’t need much, since squash is already very flavorful. You just want a little something to add some flavor to the greens and pasta. Start with the dressing recipe above and adjust to your liking. (Don’t try adding tahini, it was a total mistake.)

Step 4: Finish and eat! Add cooked, warm squash to salad bowl (it will wilt the spinach a bit). Add dressing. Taste and doctor until you reach your personal Gochujang-Roasted Squash Pasta Salad nirvana.

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Uh, right, not squash pasta salad, you’ve seen enough of that. I wanted to end on a pupusa note. Yum. 

Miso Ginger Kale Salad

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Ode to Kale Salad

We eat you because we’re supposed to:
Your health benefits are vast, your calories few.
Your leaves, magical,
In their massaged wiltedness.
I tend to hate you raw,
But
(honestly)
do appreciate how well you hold up to a hearty, unapologetic dressing.

Every restaurant claims a version of you, but
I’ve never been that impressed.
Also, I’d rather pay $13 for a couple sushi rolls,
No offense.

The best way I know how to vouch for you, particular kale salad version,
With your salty miso base, spicy ginger accent, crisp sweet apples, and nutty peanutty finish,
Is this:
I looked forward to lunch leftovers today.
Like, counted down the minutes until I could inhale you again,
Kept checking if it was close enough to lunchtime yet,
And wouldn’t even share with Daniel.

Oh kale salad,
It is cliche to talk about you in January, and yet
Here I am.

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…and with that, perhaps I will stick to cooking and leave poetry to other folks. I wrote this “poem” while consuming said leftovers with abandon. Just glanced into my bowl and saw the last few leaves and cucumber slices and got sort of sad. Bye, salad. Until we meet again.

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kale salad, previously: kale caesar salad and mustardy kale, potato, and green bean salad
one year ago:
nothing of note, but this tofu and rice bowl is what I’m making for dinner and the marinade is amazing and I’m getting pretty pumped
two years ago:
 butternut tahini mash

Miso Ginger Kale Salad

dressing adapted from pumpkinandpeanutbutter

Dressing
1 tablespoon fresh ginger, minced
1 garlic clove, minced
At least 1 teaspoon honey
2 sparse tablespoons miso (I used white)
1 tablespoon soy sauce or tamari
1 tablespoon rice wine vinegar
1 big squirt sriracha
Splash of warm water
Black pepper (but no salt! it’s salty enough from miso/soy!)
¼ cup olive oil

Salad
3-4 cups kale, torn into bite-sized pieces
1 cup thinly sliced cucumbers
1 cup thinly sliced red apple triangles
Big handful chopped peanuts

Mix together all dressing ingredients, except olive oil, in a small bowl. Mix with a fork until well combined. Slowly add olive oil, mixing with a fork, until well combined. Take a taste and add more honey, soy, sriracha, water as you see fit. 

Put kale leaves in a big bowl and pour in dressing (most or all, depending on how much kale). Massage with your fingers until kale shrinks and turns slightly greener, about a minute or two. Add cucumber and apple slices, mix together, and top with peanuts. 

Note: If making in advance, and in fact the salad is delicious after 24 hours in the fridge, combine kale leaves and dressing and refrigerate. Add apple, cucumber, and peanuts the next day, when ready to serve.

Chopped Summer Salad with Feta, Mint, and Lime

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Obviously not the salad of which we speak; just keep scrolling… (But doesn’t that look goooood?)

Well, if lack of posting on here means that my professional life is busy and flourishing, I guess that’s a pretty good sign. I’m embarrassed that my last post was over two months ago… but it has been a two months full of performing, directing, project investigating, grant writing, travel booking, curriculum planning, and creative endeavors. So, perhaps a gap here but my heart is full and my brain is active and my calendar is full of scribbles (and my bank account is … feeling its new role as belonging to a creative freelancer).

But I didn’t go hungry! This was the summer of chopped salads, usually involving corn and radishes and whatever else the CSA bequeathed to us. See end of post for a loose recipe for my go-t0 salad of the season, repeated in many variations during the summer. Also if anyone else has a better way to use up CSA corn, please enlighten me. Who eats this much corn on the cob?!

In the spirit of summer wrap-ups and my absence, here are 10 more-memorable food moments from the past months. Complete with profesh iPhone photography (ha) — fitting for a busy summer, weeks of an over-stuffed backpack, and late-night dinnertimes.

1. Oh, strawberry shortcake. Cloud-like, slightly sweet, and convince-yourself healthy-ish. (If you didn’t make the pound cake and beat together all that butter, that is.) Potentially the most summery of summery foods. Definitely made this past July 4th more legit.img_5945

2. Labor Day weekend was spent motoring around the Northern coast of Long Island, where we found sailboats, mansions, and a pretty darn good brewery complete with varied flights. Also I taught Daniel mancala. And we ate oyyyysters.img_6232

3. Heddy and I celebrated our opening show of “Amelia and her Paper Tigers” with airplane cupcakes! I’m so proud of our little show and the responses we received from audiences at the Fringe Festival. (Thanks, Darrill!)cupcakes

4. These little mushrooms could be my favorite thing I ate this summer, though they were covered in butter and garlic and lemon juice, so its sorta unfair to their competition. But more importantly, they made Daniel change his mind about mushrooms! Victory!img_6227

5. Got TWO amazing off-menu dinners from chef-babe Nichole at Runner & Stone. Spoiled me good, missy. Also, loooook at all that foooood…. (this was just one course of three!!!)
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6. Lots of Texas- (okay, Mexico- but don’t tell Daniel) — inspired breakfasts, like these huevos rancheros that I ate for a week straight. Also I now make pretty perfect soft scrambled eggs, if I do say so myself. (The secret? Uh, it’s butter. Surprise.)img_6051

7. A New Hampshire pilgrimage with friends, dogs, hiking, grilling, and this fun game — catch the cheez ball in your mouth. Hilarity ensued. Top quality eatz of the summer.cheez-ball

8. First time making tater tots! If you’re going to big, GO BIG and stuff those babies with cheddar cheese before frying. Uh, yum. img_6123

9. I love our tradition of making each other birthday cakes 🙂 This year Daniel followed my chocolate-peppermint wishes to a T. And it was perfect.img_6158

10. And behold, it’s not much to look at it, but tada! …don’t be too overwhelmed. Here’s the base of the Chopped Summer Salad with Mint, Feta, and Lime! Make, eat, repeat = Summer. (Also, maybe just click on the link to see Deb’s beautiful photos. Since she, you know, planned to blog this salad someday and I super didn’t.)img_6169

one year ago: roasted green pepper and smoked gouda pasta
two years ago: caramelized fennel with dill and goat cheese

Chopped Summer Salad with Mint, Feta, and Lime

Not really adapted from Smitten Kitchen

Dressing
Juice of 2 limes
¼ cup olive oil
½ teaspoon chile powder
s&p

Other Stuff
1 cup or so quinoa, Israeli couscous, or other grain, cooked and cooled
⅓ cup toasted sunflower seeds
Big handful fresh mint, chopped
At least ½ cup feta cheese, crumbled
About 1 cup lettuce ribbons
2 scallions, chopped or 1/4 of a red onion, sliced thin
3 cups crunchy veggies: corn, radishes, cucumber, peppers, snap peas, tomatoes all good options
1 cup chickpeas, if desired (though unnecessary!)

Stir all dressing ingredients together with a fork in a small bowl. Put all other ingredients in a big old bowl, pour in the dressing, toss it around a couple times, and try to save some for tomorrow.

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…dessert?!

Rice Noodle Salad with Carrot-Ginger Dressing

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Let’s go on a little cause-and-effect journey here. I went to Guatemala last fall to feel confident enough with my Spanish so I could lead theater classes in Spanish. (PS Guatemalan food here and here!)

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I got my current job teaching theater at senior centers because someone decided I knew what I was doing in Spanish, never having heard me speak, at least enough to facilitate theater-related conversations. (They weren’t wrong, but that was a pretty lucky leap of faith on both of our parts.)

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And so this is how I’ve come to spend the last couple Fridays at a mostly Dominican and Puerto Rican senior center, listening to salsa music and getting down with the seniors. Who all think I look like their 17-year-old granddaughters. Ay dios mio.

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And this is how I get pretty tired on Friday evenings, and end up wanting easy and filling dinners made of stuff I already have in my fridge. Especially when they combine into something more than the sum of their parts, creating an exciting and uber-fresh quick spring meal. This want is true of pretty much every week night, but it, uh, leads pretty nicely into my fabricated segway, which is…

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…and so going to Guatemala last November is basically responsible for this recipe.

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…obviously. 🙂 Rice noodles bulk up everyone’s favorite salad dressing recipe, you know, the ubiquitous orange carrot-ginger situation that always causes a serious headache, cause HOW DO YOU CHOOSE between it and miso soup??! Let’s be honest, you could dip literally anything in your fridge into this dressing and be happy about it. Even radishes. Blech, I so dislike radishes. Thanks, Guatemala! 

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Served with this awesome hot&sour soup for a better-than-takeout feast!

one year ago: black bean, mango, and corn salad-alsa

Rice Noodle Salad with Carrot-Ginger Dressing

Dressing adapted from pure wow

For salad
4 oz rice noodles
Toasted sesame oil
2 cups lettuce, shredded (I’ve used iceberg and green leaf)
½ a cucumber, thinly sliced (or mandolined)
1 ripe tomatoes, cut in wedges
Handful cilantro leaves

Dressing
2 carrots, peeled and roughly chopped
1 tablespoon fresh ginger, peeled and roughly chopped
¼ of an onion, roughly chopped
½ tablespoon sugar
2 tablespoons soy sauce
¼ cup seasoned rice vinegar
¾ cup neutral oil (like vegetable or canola)
Salt

Dressing

In a food processor, pulse carrots, ginger, and onion until they become tiny, uniform pieces. Add sugar, soy sauce, rice vinegar, oil, and a dash of salt and process until smooth. Taste to see if you need more salt. Set aside. Dressing will last at least a week in the fridge, and likely longer.

Salad

Cook rice noodles according to package directions. Drain, rinse with cool water, and toss with toasted sesame oil to keep noodles from sticking to each other.

Using tongs, mix together noodles, shredded lettuce, and a 3-4 big spoonfuls of dressing in a big bowl. Top with cucumber and tomato slices, cilantro leaves, and extra dollops of dressing.

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