The only thing I like better than a one-pot meal is a one-pan meal, where instead of continual fussing over the stove you can just toss your pan in the oven and then go about your business (mostly) until dinner is served. This, as you may have guessed, is such a meal. Continue reading
After nearly a year of daily posts, usually dashed off in the moments before midnight, I took a day off yesterday. It was for a good reason, one that many of you will remember or understand: after a few sleepless nights in a row, I fell asleep snuggling my one-year-old at 7 p.m. A rare indulgence. Delicious.
And so today I really should be giving you some menu suggestions for the week, which I skipped over yesterday, but I can’t focus on that right now (see below). Because Allison told me to make this salad tonight, and it was so good that I have to tell you. Right now. Even though it’s hours past my new 7:00 bedtime. Continue reading
Have you entered this week’s cookbook giveaway yet? You have until Monday night to enter!
In some circles the kale salad is probably passe already, but let’s just agree not to be so hip that we can’t enjoy a good thing, ok? I was briefly missing this summer’s Grilled Kale Salad with Ricotta and Plums, but it has already been replaced in my affections by this new winter favorite. It’s from the Skillet Cookbook, a new release from my local hipster diner, the Skillet Diner. I go to the diner just for this kale salad. I bought the cookbook just for this kale salad. I love this kale salad. Continue reading
I have been having a bit of a love affair with this salad this summer.We met casually, in a friend’s back yard. I couldn’t stay away from it, and then I couldn’t stop thinking about it. Our friends came to the Dinner in White and I casually mentioned that they might bring this salad, you know, if they wanted. They did. I sat next to it at the table.
It’s been on my mind ever since. Today, by some stroke of luck, J was working from home, the baby was napping, and the older girls weren’t home yet. We took full advantage of that rare quiet moment together. By grilling a bunch of curly kale and having this salad for lunch.
I’m sorry I’ve kept it from you for so long, but it’s not too late. Clear your calendar of any other rendezvous you’ve planned. You too will fall in love with this salad this weekend. Continue reading
When I moved to LA in the late ’90s, I was pretty sure of two things. First, that I was going to love graduate school. And second, that I–born and raised in Northern California–would hate living in LA. But life has that funny way of playing tricks on you sometimes, and of course the opposite was true.
About LA: I liked the 72 and sunny, of course, and I liked riding my bike to the beach and the farmers market. I liked breakfasts on Venice Beach and the late-night city scene and did I mention the 72 and sunny? But what I loved most about living in LA was my roommate.
Having a good friend means a lot in a new place, and I lucked out when I connected with my roommate through the school’s matching system. She picked me, she later said, because I said I wanted to find an apartment with a balcony so I could have an herb garden. Ours flourished in the three years we lived together, and I was so sad to say goodbye to her when I left my roommate and that apartment to move to Seattle.
But life has that funny way of playing tricks on you sometimes, and now she lives in Seattle too. We went shopping for seeds and starts this spring for our respective gardens, and when we had lunch last week she brought me a gorgeous bag of newly-picked kale from her back yard. Old friends, tender new greens, both so nice to have around.
A kale salad was in order, of course. Some creamy avocado, some toasted almonds for crunch. I gave that fermented black garlic one last chance and blended it into a vinaigrette. Last time I baked it and I thought maybe I had destroyed its magic properties with the heat–but no, its flavor simply isn’t that dramatic. So you can save yourself $3.50 and substitute half a head of roasted garlic for the black garlic if you prefer. Continue reading Kale and Avocado Salad with Black Garlic (or Roasted Garlic) Vinaigrette (click for recipe)
I was trying to decide whether to make you black sticky rice pudding with coconut milk or chocolate cookies tonight. But J, scrolling back through my recent posts, said that I haven’t been feeding you enough protein. (That’s a dad talking, there. Fair enough, though, since yesterday’s “recipe” was for ice cubes.)
Thank J, then, for this heartier fare. We’ve been making this dish for more than a decade and it is always satisfying. It’s a quick dinner and our regular answer to the question “how am I going to cook down of some of these greens to make more room in the fridge?”
The core ingredients are, as you may have cleverly deduced, beans (white ones) and greens. The spare supporting cast includes a small onion, garlic, chile flakes, white wine and rosemary. These bit players can be swapped or omitted depending on availability. I most recently made this dish with lacinato kale, but any kind of hearty green will work. I have been known to combine kale, chard, beet greens and radish tops when the fridge is full to bursting.
I like to serve a big bowl of these greens alongside a grainy slice of grilled or toasted bread, preferably spread with a Cypress Grove goat cheese. Now that’s a proper meal. Continue reading Beans and Greens (click for recipe)
You know what I don’t love? The ubiquitous “garden salad” on restaurant menus. You know the one: wilted (if not decaying) “spring mix,” a few grated carrots, hard cherry tomatoes. That’s it. It’s bound to be a disapointment to anyone who’s ever seen an actual garden.
I’m out to redeem the name. This is a gardener’s garden salad. Luckily, you can also put together a reasonable version of it if you have access to a farmer’s market, or if you have a few herbs growing on your windowsill and the good sense to buy a gorgeous, tender head of lettuce.
It’s easy to get complacent about the garden when you live in Seattle. It rains, then it’s sunny, then it rains, so I tend to assume that everything is going ok out there without me. Today was the first day in a while that I really poked around, and I was pleased to find that it’s time to start making salads that grew in the backyard. (You may be lucky enough to live in a climate where your garden and farmers market have advanced beyond arugula and radishes. Rest assured, it’s never too late to make a great salad.)
The basic equation is this: some lettuce or baby kale, some soft herbs, some edible flowers, and a light coating of chive vinaigrette. Beyond that, it’s up to you. Today, our salad was baby leaves of lettuce, arugula, kale, and ruby chard, a few sorrel leaves cut into ribbons, parsley, cilantro, arugula flowers, kale flowers, chive flowers, and a couple of sliced radishes. Tomorrow, who knows?