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By Lindsay, on November 24th, 2011 Click on photos to expand Happy Thanksgiving!!
Today is my favorite holiday all year – not surprising that I look forward to a holiday focused on food, huh? I LOVE the traditional Thanksgiving dinner, but before you dive head first into a plate of brown-ish, carb-y, gravy-soaked dinner, consider a colorful “pre-game” salad. This one comes together in a jiffy after the beets are roasted (which you could do a day or so ahead of time) and is jam-packed . . . → Read More: Pre-Thanksgiving Light Lunch: Peach and Roasted Beet Salad
By Lindsay, on August 8th, 2011 Click on photos to expand
Sorry that we’ve been MIA. My cousin got married this weekend (Congrats, Peter and Holly!!) so we’ve been busy with travel and seeing family. We’ll have a few local Minnesota posts this week – we’re going to a local food restaurant in Minneapolis tonight and hopefully picking some chokecherries at the cabin in a couple of days. First, a salad that we made last week that blew us away.
I found this recipe in . . . → Read More: Green Bean Salad with Crispy Duck
By Erik, on July 25th, 2011 Click on photos to expand
The “creaminess” in this recipe comes from the avocado, mustard, and walnuts. It offsets the firm bitterness of the raw kale. The apple gives it some sweetness. All in all it’s very well balanced, very nutritious, and a cinch to make.
Creamy Kale Salad with Apple and Beets
Makes 2-4 servings
Amount Ingredient Preparation Where we bought it (* Union Sq. Greenmarket) 1 bunch Kale Stems removed, chopped into large pieces Norwich Meadows . . . → Read More: How to Make Creamy Kale Salad with Apple and Beets
By Erik, on July 18th, 2011 Click on photos to expand
This recipe is actually from a few weeks ago, just as spinach was coming back into season full-swing. It fell through the cracks, but it’s still worth posting because everything is still available. It’s a salad, but since it requires sautéing some items, it’s a bit more involved than most salads.
Spinach Salad with Mushrooms, Pine Nuts, and Balsamic Vinegar
Makes 2-4 servings
Amount Ingredient Preparation Where we bought it (* Union . . . → Read More: How to Make a Spinach Salad with Mushrooms and Pine Nuts
By Erik, on July 3rd, 2011 Click on photos to expand
This is a quick, simple, and light “salad” that’s perfect as a side or for lunch.
Yes, sprouts are the stereotypical vegan hippy food, but give this recipe a shot. Don’t knock it ’till you’ve tried it. Like us, you’ll wind up learning to use and love sprouts. Tasty (if done right), filling, and easy.
(Disclaimer: we live in a small apartment in New York City. We are not hippies. But did . . . → Read More: Asian Sprout Salad
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