Archive for the 'Salads' Category

First Harvest

June 18th, 2009

aerial shot
Time for a GARDEN UPDATE. This is an aerial shot of our garden plot. We actually just inherited a second smaller plot, but I don’t have pictures of that yet.

garden back
Being that this is our first garden, I wasn’t sure if it was going to be worth the investment. I would have just been happy if anything came up. But so far, I can say that the output has definitely exceeded my expectations. I think we will save a lot of money on groceries this season. We trying to keep a tally. So we’ll see where we are at the end of the season.

We have a really lovely variety of greens right now. Here you can see the arugula, kale, a little chard, some romaine-like mystery lettuce, and some of the mixed microgreens we have going.

Here’s me pulling our first harvest.

first harvest
It’s a nice mix of greens. The chard is so much puffier than it is in the store.

first salad
This was our first garden salad with some blackberries and dried fennel. WOW. Gourmet greens and they are so fresh.

We got some other things popping up too. But I’ll save that for another post…


Raspberry Mixed Field Green Salad

March 8th, 2009

This lovely salad just happened to coincide with the leftovers in my fridge. AND it also happens to be a recipe in LIVING CUISINE. There’s a brand new COOP that just opened up here in Minneapolis. They have these lovely bunches of gourmet mixed greens that are packaged like little wheatgrass cups (with their roots intact) from a local farmer. I LOVE LOVE LOVE these. Not only are the greens fantastic, but they don’t go bad in our sub par urban rental fridge. Yay! The feta crumbles are leftover from the BLOOD ORANGE FENNEL SALAD I made recently.

close up
The dressing was just a simple olive oil, salt, and pepper concoction. I love it when the forces align like that. It tastes like gourmet, but it’s quicker than Betty Crocker.


Caesar Salad

February 27th, 2009

caesar salad
My boyfriend picked this recipe out of I AM GRATEFUL.

making croutons
He even went so far as to make the almond toasts that go with it…

almond toasts
These little almond toasts are really versatile and can be spiced up any which way. My boyfriend was really pleased with this recipe as he’s ALLERGIC TO GARLIC. And it’s hard to find a good caesar salad sans garlic in this world. But, not anymore…


Blood Orange Crispy Fennel Salad

February 16th, 2009

bocf salad
This was another AMAZING salad from EVERYDAY RAW. I’m glad he’s coming out with another book soon because I’ve almost made all the recipes in this one. And I need my MATTHEW KENNEY fix!

feta cheese
It took a few days for the forces to align on this one, but you know how it is when the stars align…I started by making this raw feta out of a macadamia nut paste that I dehydrated into a crumble.

crispy fennel
We also made these yummy bits of crispy fennel. By dehydrating a couple bulbs of marinated fennel.

blood oranges
Then, I cut out some juicy blood orange fragments…

…now you see why they call them blood oranges.

We put all the extra blood to good use in this yummy dressing.

Then, we tossed it all together with some arugula. Who knew I would one day come to love arugula.

got to have avo
My boyfriend diced up some lovely avocado slices as well. Because as he says, ‘You gotta have avo.’ What a lovely way to celebrate blood orange season.


Blue Green Salad

September 10th, 2008

This is yet another recipe from EVERYDAY RAW. I have a tendency to obsess over certain books. When I first started, I went gangbusters over ANI PHYO for a long while. You can kind of get a sense of how obsessive I am by how many times I link back to the post for a book.

Anyway, this was the blue green salad with some BUCKWHEAT SPROUTS from my window garden. The salad has a lovely spicy almond dressing which also goes with the recipe for summer rolls which I’m going to make tomorrow. I’ll let you know how it turns out…


Seaweed Salad Redux

August 12th, 2008

seaweed salad

This is a new version of seaweed salad that I got from one of my NEW BOOKS.  I tried a different version way back WHEN that also contained a lot of beets.  This was GREAT for detoxing, but it was WAY MORE than my liver could handle at the time.  Though I don’t think I realized that it was my liver that was causing all the problems back then (beets are very cleansing for the liver).  Anyway, this new version is a little spicier (it has a little jalepeno kick) and  more predominantly seaweed (which is apparently really great for detoxing metals from the body).

This was really easy to make and delicious.  I hope it will become a regular staple.  Actually, I just bought some more wakame yesterday so that I would be stocked for it.

Speaking of shopping, I took a picture of my shopping list.  I guess you could say I’ve kind of arrived at a system that seems to be working for me.  I put my ingredients list on the left and the list of recipes I’m aspiring to make on the right.  I’m such a space case that I found that I would come home and a couple days later forget what my initial intention was for buying things.  Then, I would get unmotivated.  So now I put the recipe list on the right.  Then, when I finish making something I circle it.  So it appears like progress.  I realize this is neurotic.  But I’m a virgo (the most neurotic sign in the zodiac).


Thai Salad

July 21st, 2008

I think this was quite possible the best salad I’ve ever eaten. I got the recipe from one of my new books, EVERYDAY RAW.

I started off on a good track with some really hearty greens – a little red chard, some dandelion (for my poor liver), a little dino kale. But this salad had a little bit of everything – red peppers, pineapple, avocado, sun dried tomato, and (best of all) oodles of noodles of young thai coconut meat. There were also these AMAZING marinated cashews. They were the sweet and spicy variety – mixing up some curry and agave flavors. YUM! I actually had to make those twice because we ate them all the first time. But just when I though it couldn’t get any better, we poured the dressing over it. WOW. It was kind of a modified sesame dressing. Even the dressing was amazing. Definitely a must try recipe.


Orange Poppyseed Salad

July 2nd, 2008

This is another recipe I got from ANI PHYO. I got some new recipe books this week which I’m VERY excited about, but I’ll save that for another savory post.

I was attracted to this recipe because I had an abundant supply of MICRO GREENS that I needed to find an outlet for.

This is a bowl of freshly cut sprouts (mostly buckwheat with some spicy sprouts) from my garden. I got the seeds from SPROUT PEOPLE. They have a nice selection of different mixes. I have to say that eating sprouts for lunch esp. fresh sprouts (though I suppose these are officially micro-greens since I grew them in dirt) makes you feel really good. A certain clarity and focus that you can’t quite put your finger on.

As for the recipe, it’s very similar to the GRAPEFRUIT FENNEL AVOCADO SALAD which is one of my favorites. Not quite as gourmet, but definitely easier to prepare. While I prefer the flavor of the other salad, this micro green punch definitely adds something to your day…


Rainbow Chard and Curry Salad

June 20th, 2008

This is what I made for my boyfriend when he came back from Europe (this and the berry cake below). Poor thing. He was busy hanging out with Radiohead while I was slaving away in the kitchen.

Anyway, he really liked it. I got this one from my home girl, ANI PHYO. You can tell how much I like her by how many times I’ve linked back to the post about her. Her web page has gotten FANCY lately (the blog disappeared for a while, but I think it’s back now). The recipe has got an interesting mix of flavors: cilantro, rosemary, and dill plus the curry dressing. I added some raisins to mine which I thought was great, but my boyfriend doesn’t like raisins.

Anyway, this recipe inspired me to expand my window herb garden. So now I’m really cooking with gas…OR NOT. But you get where I’m coming from (I’ll show you some garden pics soon)…


Caucus Night

February 6th, 2008

avo asp sushi

Last night, my friend Elizabeth came over after the caucus for dinner. The caucus was insane but really inspiring. There were many more people than they were expecting. It’s great to see people getting engaged in the process again. Afterwards, I made some little avocado and asparagus rolls with a wasabi miso dipping sauce. I pretty much ripped the entire recipe from LIVING CUISINE. I really like everything I’ve tried from this book so far, but I haven’t really experimented with it much yet. So, this week I decided to base my entire shopping list on it.


These little rolls were delightful. The only thing I really changed was that I added some fresh buckwheat sprouts from my GARDEN. The flavor was great. There were some really diverse elements from miso to cilantro to green onion to parsley to lemon zest. It sounded strange on paper, but it was a lovely combination in my mouth.

red leaf salad

The salad was also from the same book and modified slightly with red leaf lettuce, satsumas, blood oranges, walnuts, sprouts, and a few goji berries. Really simple, but it hits the spot. For dessert, I got experimental enough to deserve it’s own post (coming soon…).