Category Archives: Salad

Carrot Wheat Berry Salad with Lemon Caraway Yogurt

Posted on by November 15, 2015

This Carrot Wheat Berry Salad with Lemon Caraway Yogurt is a perfect fall salad that works well as a meal or as a first course if you like. It’s also a fun one to prepare for guests, because it’s just a little unusual. This Carrot Wheat Berry Salad with Lemon Caraway Yogurt makes a great meal because it’s chock full of good things and is served on filling wheat berries. I served it in small portions for my Scandinavian Thanksgiving Menu, but we were really glad there were leftovers so we could eat it for dinner for the next few days. And I continued to make it all winter long since it feels fresh and light while still being easy to make in the winter. And it’s fun to swap out the root vegetables or mix them up. It’s great with parsnips, rutabagas, turnips, etc. But don’t take my word for it, try out this Carrot Wheat Berry Salad with Lemon Caraway Yogurt and make it to your exact preference. Full disclosure, this recipe is based closely on a food and wine recipe. I made it because of its Scandinavian pallet and I was thrilled that it went so well … Continue reading →

Lemon Toasted Caraway Seeds

Posted on by November 5, 2015

Believe it or not, these Lemon Toasted Caraway Seeds are a simple and delicious snack that makes them worth keeping around just for the sake of delicious and healthy snacks. I make them ½ to 1 cup at a time, and munch on them when I want something satisfying but healthy. Seeds are typically lower in calories and fat than nuts, but they pack the same crunch. The other reason I make these Lemon Toasted Caraway Seeds? I routinely use them to brighten up a boring salad- or even really exciting ones like my Kale Salad with Toasted Hazelnuts and my Carrot Wheat Berry Salad with Yogurt. Even if you’re not feeling them as a snack, you’re going to want to make them for salads, and you certainly don’t have to make them in bulk; they’re still easy to make and totally worth it even if you’re just working on a couple of tablespoons. The oil and zest don’t need to be exact, so just cut it down to your liking. But once you make these Lemon Toasted Caraway Seeds once, you’ll probably want to keep them around. The fragrant lemon, the hint of oil that brings out the caraway, and … Continue reading →

Olive Honeydew Winter Summer Salad

Posted on by April 23, 2015

This Olive Honeydew Winter Summer Salad is one of those amazing recipes that is fitting in both of the odd extremes of winter and summer. While a summer melon makes it burst with the gorgeous flavor only possible in summer fruit, the fennel, olives, and orange which are all readily available winter ingredients make this a salad I still think to prepare deep in the Winter. And as it finally warms up around here enough to make me more than dream of crisp mineral-y white wine and balmy summer night air heavy with the smell of barbeque and citronella (doesn’t that sounds wonderful as you sweep off your patios and plant your annuals?) I find myself making this salad early this year. After all, it truly was a long winter and I’m ready even if the weather isn’t quite. So, I will have to eat it inside with a glass of pinot instead… what a tragedy. The salt and sweet and bitter flavors are so perfectly balanced in the way of many Mediterranean dishes. Prosciutto Melone comes to mind. And even the Caprese. There’s something about simple but complex salads that Mediterraneans just “get” better than anyone else and this … Continue reading →

Crunchy Blueberry Avocado Salad

Posted on by February 20, 2015

This Crunchy Blueberry Avocado Salad is one of those super simple, but “best thing ever” recipes, especially if you have some pistachio brittle on hand, which you should, since I’m sure I convinced you to make it for my Citrus Flowers with Spicy Pistachio Brittle. It’s really easy to throw together with a very simple lime vinaigrette. But of course, it’s wonderful with any citrus dressing really. We’ve had it with grapefruit, blood orange and Meyer lemon depending on what I have on hand. This salad was served recently for Valentine’s Day Brunch, but of course, it isn’t really season specific unless you live in California. Otherwise, you may as well eat it in the winter, since the avocados have to be shipped in year ’round. I love the combination of blueberries, avocados and pistachios, and the hint of spice from the pistachio brittle is perfect for this rather sweet salad. I serve this Crunchy Blueberry Avocado Salad over spinach leaves most often, but of course it’s great with any green. Another favorite is wilted or roasted kale. This Crunchy Blueberry Avocado Salad is also a great weeknight dinner salad; between the avocados and the nuts, it’s plenty filling- just … Continue reading →

Butter Bean Salad with Meyer Lemon Vinaigrette

Posted on by February 5, 2015

I don’t know why it’s taken me so long to get around to making this Butter Bean Salad with Meyer Lemon Vinaigrette. I had something similar to it last Spring at the Fremont Diner and I absolutely loved it. I’ve bought the various ingredients many times in the past year or so, but it seems like I can never keep them all in the house at the same time. First I buy the fennel and then use it up roasting it with tomatoes and garlic for a quick pasta dish. Then I buy beets but use them up for salad or bruschetta. Then I buy beans but end up making them into basil bean spread. What can I say? Sometimes it’s hard to keep track of why something is in your fridge. But I finally made this Butter Bean Salad with Meyer Lemon Vinaigrette and I’m so glad that I did. Since I finally held the initial salad together, we’ve had it multiple times. And each time I make it, I’m as grateful for the leftovers and I am for the salad itself, which is saying something, because too many salads make terrible leftovers. I grilled some sweet Italian chicken … Continue reading →

Spicy Cold Shrimp Cucumber Salad

Posted on by December 11, 2014

I love this Spicy Shrimp Cucumber Salad for a variety of reasons, first an foremost, as a girl from Wisconsin, I love recipes that are consistent year ‘round. It truly can be the bleak midwinter in much of the country around the Holidays, and having vibrantly colored and flavored food can make things bright. While you may not be able to find mouse melons, tender Persian cucumbers should be available. Aside from being made up of year ‘round vegetables, an exciting and hearty salad can be just what the palette (and the diet) need this time of year. There’s so much butter and milk and cream and carbs in the form of Christmas cookies and the like, and I love those things too, but sometimes one really needs a break. Finally, if you have lots of Jewish friends, like I do, you know that a common Christmas day tradition amongst Jews is Asian food and a trip to the movie theater. So this Spicy Shrimp Cucumber Salad is a break from the traditional in terms of Christmas-y recipes of baked goose and ham and is an homage to all of my wonderful Jewish friends. I encourage all of us, regardless … Continue reading →

Roasted Cauliflower Hazelnut Celery Salad via Jerusalem

Posted on by January 12, 2015

This Roasted Cauliflower Hazelnut Celery Salad via Jerusalem is one of my very favorite recipes, from one of my very favorite cookbooks from recent years. I have made, or tasted many of the recipes from this book, as the book has been very popular amongst my cooking and entertaining friends, but there’s something about this salad. I have made this Roasted Cauliflower Hazelnut Celery Salad via Jerusalem multiple times, which for a person who has to cook constantly and come up with new recipes of her own almost as frequently, repeating a recipes says something big. Basically, I really love this Roasted Cauliflower Hazelnut Celery Salad via Jerusalem and of course was quick to include in on the menu for my Jerusalem Cookbook Dinner Party. It’s absolutely everything that’s right about winter cooking, and more importantly, a winter salad. And you get to show off your new Pomegranate opening techniques when you make this Roasted Cauliflower Hazelnut Celery Salad via Jerusalem. Fun, right? … Continue reading →

Gingerbread Crouton Fall Panzanella

Posted on by November 23, 2014

The inspiration for this Gingerbread Crouton Fall Panzanella comes from a spread I saw in a Williams-Sonoma catalog! quite some time ago, and I must say, I’ve never made the recipe as it’s written. I served it as the salad course on my Caribbean Thanksgiving Menu and it’s so good, it’s made it into my regular fall repertoire. I always make all dishes served at Thanksgiving vegetarian (except the main dish). When I have lots of guests coming, I try to make all of the food as accessible as possible, at least in terms of accommodating allergies and dietary restrictions, but tastes, not so much. It’s the Wild West in my kitchen and you just have to give it a try, right? When I decided to make the Gingerbread Crouton Fall Panzanella it was in no way an exception to the feed the vegetarians rule. The original calls for bacon, which I’m sure would be good, but I like it just fine without. The gingerbread croutons are very rich and when paired with pickled berries and onions, well, let’s just say there’s plenty going on. I will admit that I do salt the squash and even the arugula itself liberally, … Continue reading →

Fall Kale Salad with Spicy Garbanzos

Posted on by November 19, 2014

I’m back on the kale salad band wagon, but this time, I’ve taken a decidedly Autumn turn with my Fall Kale Salad with Spicy Garbanzos. This salad is definitely hearty enough to eat for dinner and it’s great vegetarian or with the bacon. When I make it vegetarian, I double the garbanzo bean part of the recipe. In fact, I pretty much always make double the garbanzos, or even triple, because whatever is leftover makes a delicious snack. I for one am always looking for ways to make healthy and delicious snacks to keep the munchies at bay. And the spicy garbanzos are definitely a delicious and healthy snack. If you aren’t just adding extra garbanzos and you are indeed using bacon, make sure you keep it separate until just before you’re going to serve the salad. That way it stays extra crispy, which is a great contrast to the squash which shouldn’t be mushy, but isn’t crunchy either. Finally, it’s time to get apple picking, because apples are not just for dessert; they’re great in my Fall Kale Salad with Spicy Garbanzos. I often add fruit to salad, but in this particular Fall Kale Salad with Spicy Garbanzos the … Continue reading →

Spicy Tuna and Avocado Tartar

Posted on by January 19, 2015

Dear readers, you may have noticed that I (unintentionally) took a week off of blogging, but I’m finally back with Spicy Tuna and Avocado Tartar. Whoops. I have excuses of course: it was a busy week, I was out of town, we had lots of social obligations, the light wasn’t right for photos… But the truth is, I only drink cocktails and eat salads in the summer, so sometimes there isn’t much to write about. I mean, how many “recipes” can there be for G&T’s? And this past week, it’s been all about Caprése. Which is great, but not for blogging purposes. You already have my creative take on that in the Peach Caprése Salad. So I finally went to the store and bought some ingredients so I could make you a new salad. This Spicy Tuna and Avocado Tartar has been in my repertoire for years, but I’ve been keeping it from you. Devious, I know. Especially since it’s one of my go-tos for hot summer nights when you don’t want to cook-but you have guests coming over-so you need something that appears fancy. … Continue reading →

French Red White & Blue Potato Salad

Posted on by January 20, 2015

My French Red White & Blue Potato Salad is a great change of pace after all of the mayo-based salads that have been out and about at recent parties. I realize that I’ve just missed the 4th of July, which would have been a timely publication date for a salad with Red, White and Blue in the title, but have no fear, Bastille Day is still to come! Any excuse for a party, right? Here in Philly, there’s actually a big Bastille Day party at the Eastern State Penitentiary (yes, you read that right). It features a play of sorts surrounding the beheading of Marie Antoinette and TastyKake is a big sponsor of the rather silly affair. They feature prominently in the celebration- when Marie Antoinette says, “Let them eat TastyKakes,” they’re thrown to the waiting crowd. It’s quite the to do, complete with lots of French beer and all the local restaurants put out French menus and cocktails. While the day is quite fun, the truth is, I didn’t make the French Red White & Blue Potato Salad recipe for a holiday at all, but rather for a French Garden Menu I put together for an Old Fashioned Croquet Party. … Continue reading →

Roasted Rainbow Carrots

Posted on by January 22, 2015

These Roasted Rainbow Carrots make up a dish that is simple stupid perfect, and sometimes, that’s exactly what ends up stealing the show. The gorgeous colors make them stand out as special and unique, the fresh herbs add, but don’t mask the delicate sweetness of the carrots, and the salt and oil make them robust and satisfying. On the day of my croquet party, this was the dish that all of the guests ensured would be posted on Dirty Laundry Kitchen. When they found out that not only would they be posted, but that it’s incredibly easy to make they were thrilled. I also love them. These Roasted Rainbow Carrots are so good that I make them by the pan full and keep them around all year long, for snacks, dinner, you name it. They also inspired one of the courses on my 2014 Thanksgiving dinner, so I know for a fact they make a great meal when served with a little yogurt over barley, farro, or bulgar wheat. This is definitely a recipe to have up your sleeve. Roasted Rainbow Carrots. Simple Stupid Perfect. … Continue reading →