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Posts Tagged ‘shallots’

by Caitlin Saniga

Chopped green beans and cherry tomatoes with ginger-shallot dressing

It’s the end of tomato season in New England. I type this while picturing the tomato plants still standing in my garden: The stalks are brown and puckered; the few remaining fruits are speckled and dry looking; they need to be ripped out of their beds. So I nearly pounced on a $2 bag of tiny, multi-colored cherry tomatoes this weekend at the farmers market. They may be the last of the year! Sliced in half with a pile of chopped fresh green beans, and drizzled with gingery shallot vinaigrette — this is how I’m saying so long to my favorite summer snack.

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by Sarah Steimer

Chicken salad with green tahini sauce and chickpeas

I made the tahini sauce before I ever considered using it on a chicken salad. I was spattering it occasionally on greens and roasted vegetables before I noticed the jar of sauce sitting next to a container of poached chicken. The best combinations are sometimes right in front of your face. (P.S. – Make this salad the night before and take it to work the next day. It’s best after sitting overnight.)

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by Sarah Steimer

Kale and Brussels sprouts salad

This may look like a boring salad, but it’s surprisingly complex. The original recipe called for Tuscan kale, but I used a more traditional curly kale that I found at the farmer’s market. Tuscan may be a milder version, but the Dijon dressing in this recipe helps tame any kale’s bitterness.

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by Sarah Steimer

Roast tarragon chicken over vegetables with a balsamic-red wine glaze

This dish was a great on-a-whim meal, using what ingredients I had in the fridge. Not a fan of tarragon? Try using rosemary or thyme instead.

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by Sarah Steimer

I've got every shade of green you need in this burrito. This was also one of my first times cooking with black kale, which is less dramatically curly than its more popular cousin, but has (in my opinion) a slightly more earthy taste. It's delicious and just really beautiful.

I’ve got every shade of green you need in this burrito. This was also one of my first times cooking with black kale, which is less dramatically curly than its more popular cousin, but has (in my opinion) a slightly more earthy taste. It’s delicious and just really beautiful.

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by Caitlin Saniga

Salad with green beans, toasted walnuts and shallot vinaigrette

Salad with green beans, toasted walnuts and shallot vinaigrette

  • 6 ounces green beans, ends trimmed, cut into 1 1/2-inch lengths
  • 1/4 teaspoon salt
  • 1/2 teaspoon plus 1 tablespoon walnut oil
  • 1/2 cup chopped walnuts, toasted
  • 1 tablespoon minced shallot
  • 2 teaspoons white wine vinegar
  • 4 ounces mixed salad greens
  • pepper to taste

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by Sarah Steimer

    This meal was one-half what I was craving at the moment and one-half what I happened to have in the fridge. Is that the best way to cook or what? If the full recipe doesn't tickle your fancy, at least bookmark the sauce recipe --- I was loading more sauce into my wrap as I ate. Attractive, yes?

This meal was one-half what I was craving at the moment and one-half what I happened to have in the fridge. Is that the best way to cook or what? If the full recipe doesn’t tickle your fancy, at least bookmark the sauce recipe. It would be great for lettuce wraps, chicken salads or slopping up with leftover tofu like a pig (guiltyyyy).

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