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Posts Tagged ‘scallions’

by Sarah Steimer

naparadish

Do try to find watermelon radishes if you can! The bright splash of pink looks gorgeous in this green and gold slaw.

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by Sarah Steimer

Farrotto with scallions and bacon

This was an ideal dish for our wacky weather lately. The farro and bacon are the comfort food we (still!) need while the temperatures continue to dip, while the bright pops of scallion give us a literal taste of the spring season I hope we see soon.

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by Caitlin Saniga

Smoky sweet corn chowder

One reason it pays to get along with your neighbors: trading dinners. I was out burying the corn husks from this recipe in my compost pile when my neighbor Ted called to me from his porch. “Stay right there!” he shouted. When he met me on the lawn, he was holding a covered glass bowl of barbecue pork. So when the chowder was done a half-hour later, I cleaned his bowl, filled it with a couple of servings and knocked on his door. Corn chowder and barbecue pork — now that’s a combination. His words, not mine.

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by Caitlin Saniga

Curried lentil salad

This lentil salad is packed with color, flavor and nutrients. What would I expect, though? This recipe came from my dietitian friend Samantha.


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by Sarah Steimer

I love so many things about this dish. Quinoa with vegetables and sweet and sour dressing? That was good enough, but the baked tofu tossed in soy sauce knocked it out of the park. I'm also really into the idea of baking tofu, takes care of my stick-to-the-pan concerns with sautéing tofu.

I love so many things about this dish. Quinoa with vegetables and sweet and sour dressing? That was good enough, but the baked tofu tossed in soy sauce knocked it out of the park. I’m also really into the idea of baking tofu, takes care of my stick-to-the-pan concerns with sautéing tofu.


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by Sarah Steimer

alsdjfalsdjf

I made this salad for lunch one day and it hit the spot. Tahini, which is sesame seed paste, has a very nutty taste that incorporates itself especially well on the chicken. Another little hint — I tried putting a few drops of sriracha on my leftovers the next day and it would out of this world.


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by Sarah Steimer

We ate this after (stupidly) going grocery shopping on a Saturday. It was basically the best reward ever and didn't take long at all.

We ate this after (stupidly) going grocery shopping on a Saturday. It was basically the best reward ever and didn’t take long at all.

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by Sarah Steimer

I served this dish over rice, but made one grand mistake: That was all I had for dinner. This is definitely a dish to be served as an appetizer or alongside a number of other "bites." It's delicious, but doesn't go very far.

I served this dish over rice, but made one grand mistake: That was all I had for dinner. This is definitely a dish to be served as an appetizer or alongside a number of other “bites.” It’s delicious, but doesn’t go very far.

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by Sarah Steimer

    This was my Valentine's Day dinner! I narrowed it down to three different fish dishes and let Bill choose his favorite. I served this over a simple fried rice - just rice, veggies and soy sauce.

This was my Valentine’s Day dinner! I narrowed it down to three different fish dishes and let Bill choose his favorite. I served this over a simple fried rice – just rice, veggies and soy sauce.

  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger, finely chopped
  • 1 garlic clove, minced
  • 1/2 tablespoon rice or cider vinegar
  • 2 salmon filets, skinless
  • sesame seeds
  • green onion, chopped

Whisk together the honey, soy sauce, ginger, garlic and vinegar. Pour the sauce over the fish either in a shallow rimmed baking dish or in a freezer bag. Let marinade for about 15 minutes

Remove the fish from the container and place on a foil-lined baking sheet. Place under the broiler and cook for about 7 minutes, depending on the thickness of the fish. The salmon is cooked through when it is opaque and can be easily flaked with a fork.

Sprinkle with sesame seeds and green onion. Serve over fried or steamed rice with vegetables.

Makes two servings.

Recipe adapted from: My Little Gourmet

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by Sarah Steimer

I love a nice, light sandwich for lunch, and these two don't require many ingredients and hardly any time. Cut off the crusts and slice into smaller bites and you also have some great tea sandwiches.

I love a nice, light bite for breakfast or lunch, and these two don’t require many ingredients and hardly any time. Cut off the crusts and slice into smaller bites and you also have some great tea sandwiches.

For the radish and scallions over Greek yogurt:

For each sandwich, use one piece of bread. Spread each piece of bread with about 2-3 tablespoons plain Greek yogurt. Top with one small, thinly sliced radish and one scallion, sliced on an extreme angle. Sprinkle with fresh crushed pepper.

For the apple with cinnamon over ricotta:

For each sandwich, use one piece of bread. Spread each piece of bread with about 2-3 tablespoons ricotta and sprinkle with ground cinnamon. Top with 1/4 of an apple, such as a Gala, sliced thin. Sprinkle again with cinnamon.

Recipes adapted from: Bon Appetit here and here

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