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Posts Tagged ‘salad’

by Caitlin Saniga

Chopped bok choy salad with cucumbers and peanuts

The farmers market has been stocked with bok choy lately, and it’s quickly become one of our favorite salad ingredients. We love how juicy and crunchy the stems are! That, combined with the fact that we somehow have three types of peanuts in our pantry, was inspiration enough for this tangy Asian salad.

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by Caitlin Saniga

All of my favorite things in one dish! If raw zucchini isn't your thing, I suggest a quick, hot saute with a small splash of olive oil. Either way — delish!

All of my favorite things in one dish! If raw zucchini isn’t your thing, I suggest a quick, hot saute with a small splash of olive oil. Either way — delish!

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by Sarah Steimer

Mediterranean chickpea salad

This is based off a side salad Bill and I often order at one of our favorite burger joints, The Bad Apple. I mostly guessed blindly, but it turned out quite well.

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by Caitlin Saniga

Shaved white radish and bok choy with golden oyster mushrooms and sesame drizzle

This salad was a total whim, made from gorgeous, fresh ingredients found on my first trip the farmers market in my new neighborhood. The bok choy and turnips were surprisingly juicy, and the golden oyster mushrooms were delicately earthy. If you can’t find similar mushrooms, shiitakes will do.

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by Caitlin Saniga

Cucumber-rice salad with tahini dressing, dill and mint

Grain-based salads are my favorite. Exhibit A: This red rice salad with cucumber, cilantro and mint is one of my go-tos. Exhibit B: This barley salad with spring vegetables makes my mouth water just thinking about it. Now I’ve found a new rice salad worthy of joining the recipe rotation. Tahini gives the dressing a nutty creaminess that I love, and cucumbers and herbs brighten things up. Enjoy!

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by Sarah Steimer

Shaved radish salad with mint and ricotta

This crisp little number is a great side dish for a more savory main. I’m used to the more traditional salted butter with radishes, so it was a very cool change to try it with the slightly sweeter ricotta.

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by Caitlin Saniga

Shaved fennel, cucumber and celery with shallots and dill

This salad packs in lots of crisp flavors and crunchy textures — and I’m in awe of its aesthetics. To me, dill is one of the most beautiful herbs, and here, it acts as the crown jewel to an array of gorgeous green and purple vegetables. And don’t worry — it tastes as lovely as it looks!

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