by Sarah Steimer

These might be my favorite deviled eggs of the group. I love the saltiness of the miso and soy sauce complimenting the easy smoothness of the egg white. Definitely something that could make your Easter table a little more exciting.
Posted in Recipes, Side dishes, tagged All in One Basket, deviled eggs, dijon, eggs, food, mayonnaise, miso, mustard, radish, recipe, Sarah Steimer, SoHungryBlog, soy sauce, sriracha, white wine vinegar on April 18, 2014| Leave a Comment »
Posted in Main dishes, Recipes, tagged feta, food, green bean, hard-boiled eggs, lunch, radish, recipe, red onion, sandwich, Sarah Steimer, SoHungryBlog on May 29, 2013| Leave a Comment »
by Sarah Steimer
I could see this sandwich at a funky, updated diner. It has all the American classics — green beans, hard-boiled eggs, creamy dressing — all redone in a modern fashion.
Posted in Guides, Monthly themes, Recipes, Side dishes, tagged appetizer, baguette, basil, bites, crostini, food, Parmesan, pesto, pine nuts, radish, recipe, Sarah Steimer, scallion, SoHungryBlog, Spring Toasts, walnuts on May 21, 2013| Leave a Comment »
Posted in Recipes, Side dishes, tagged carrots, coriander, food, greek yogurt, honey, meatless, Meatless Monday, radish, recipe, red wine vinegar, salad, Sarah Steimer, scallions, SoHungryBlog, walnuts on February 4, 2013| 4 Comments »
by Sarah Steimer
Without a doubt, the two best parts of this salad were the dressing and the walnuts. I saved leftover dressing for another salad and will definitely be making those extremely simple sugared walnuts again.
Toss the walnuts with the vegetable oil on a rimmed baking sheet. Bake at 375 degrees for about 6-7 minutes, or until lightly toasted and fragrant. Add the sugar, along with a pinch of salt and pepper, immediately after the walnuts are removed from the oven. Toss to coat.
Whisk together the yogurt, vinegar, honey, coriander, and a pinch of salt and pepper.
Place the carrots in colander, set in a bowl of ice water. Let sit until the carrots begin to curl, 2-4 minutes. Remove from the water and let dry, patting lightly with a towel.
Combine the carrots, radishes and scallions. Toss with as much salad dressing as you would like (I didn’t use it all). Serve topped with the sugared walnuts.
Makes about 2-3 servings.
Recipe adapted from: Bon Appetit
Posted in Recipes, Side dishes, tagged basmati rice, edamame, food, onion, parsley, radish, recipe, red wine vinegar, salad, Sarah Steimer, shallot, SoHungryBlog, spinach, squash, summer, thyme, vinaigrette, walnuts on September 11, 2012| Leave a Comment »
by Sarah Steimer
This is a good make-ahead salad. Just cook the rice in advance and get everything cut up so all you have to do before the actual meal is toss it all together. The nuts in this recipe really are optional, in my opinion, because the basmati rice already has a nice, nutty flavor.
Finely mince the shallot, thyme and parsley and place in a small bowl. Add the vinegar and, while whisking with a fork, slowly pour in the olive oil. Season with salt and pepper, set aside.
In a serving bowl, combine the rice, vegetables and nuts. Drizzle and toss with about half of the dressing, allowing others to add more if they please.
Makes 2-4 servings.
Recipe adapted from: Bon Appetit