Monday, December 19, 2011
Friday, December 16, 2011
**Nerdy-tech Alert** but how good of an idea is this?
Wednesday, December 14, 2011
Sweet Mustard Miso Dressing:
1 lemon, zested and juiced
2 tablespoons miso
2 tablespoons stoneground mustard
2 tablespoons brown rice syrup (I only used 1 because I used sweet white miso and found it to be sweet enough)
2 tablespoons nutritional yeast
Black pepper, to taste
Sea salt, to taste (omitted this because the miso was salty enough for me)
Filtered water, as necessary
Also bellow are 5 ways to break out of your salad rut via thekitchn
1) A Sprinkle of Cocoa Nibs: I first started using a sprinkling of cocoa nibs on top of my salads this summer. While you'd think it would lend an odd sweetness to a salad, because of their slightly bitter nuttiness, they provide a really nice toasty, savory element. And a welcome crunch.
2) Mix Up Your Greens: It's easy to get in a rut when it comes to salad greens. We know which greens we like and we continue to buy them. Maybe you're a butter lettuce gal or a strictly romaine kind of guy, but next time you're at the market, choose a spicy arugula or watercress to change things up a bit.
3) Try a New Ingredient: I recently had a dinner party with a handful of good friends here in the Bay Area and we prepared a salad with fennel and mushrooms. Both the fennel and mushrooms were sliced paper thin and we dressed it with a simple dash of olive oil, lemon and good sea salt. It was a most welcome change from a more typical green salad. Now when I'm at the market, I've been picking up fennel or a persimmon or something I don't typically use in salads just to experiment with something new.
4) Herbs, Herbs, Herbs: My dad adds chopped cilantro to virtually every green salad he makes. After falling in love with salads at his house, I've tried adding chopped Italian parsley, chives or dill. Herbs are an easy, wonderful (and healthy) way to liven up any tired salad.
5) Hello there, mandolin: In addition to trying new greens or ingredients in a salad, slicing or prepping your vegetables in a new way will make you feel like you're experiencing an entirely new kind of salad. Try slicing your vegetables paper thin or as matchsticks on a mandolin. Or do the exact opposite and keep things robust and chunky. Visually, you'll trick your palate into thinking you're onto something totally new.
Wednesday, December 7, 2011
2 large ears corn, kernels removed (about 2 cups)
1 small red onion, diced (about 1/2 cup)
1 clove garlic, minced
1/2 cup dill, chopped
1 tablespoon parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Freshly ground black pepper