Category — Salad and Soup Recipes

{recipe} Creamy Heirloom Tomato Gazpacho

In San Francisco, we suffer through a cold and foggy July and August  in anticipation of the warm, sunny Indian summer days that arrive during September and October. While our East Coast counterparts are thinking about pulling out winter coats and boots, in the Bay Area we’re just breaking in our shorts and flip-flops to soak up these late-arriving rays. The heirloom tomatoes are perfectly ripe and the sun is out, so what better time to make cool, creamy gazpacho?

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September 1, 2011   5 Comments

{recipe} Watermelon Salad with Feta and Mint

This is so good that I can’t wait to share it with you- I’m still eating it as I type. It only takes about 5 minutes to make, and I think as long as watermelon is in season, I might have to eat it every day.

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August 28, 2011   1 Comment

{food hack} Salsa + Guacamole = (Damn Good) Gazpacho

Earlier today I was eating the most delicious salsa (the homemade kind which is often referred to as pico de gallo, not the supermarket jar–you know, the kind that looks like this) and I found myself wondering how I could get more of it into my piehole. And was it a vegetable? And could it be a healthy lunch if it involved tortilla chips as a vehicle? And then it dawned on me: salsa is just chunky gazpacho without the cucumbers. And gazpacho is a totally reasonable thing to eat for lunch. And cucumbers are gross. But avocadoes are good, and they sometimes go in gazpacho, right?

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July 21, 2011   No Comments

{recipe} Thai-Inspired Black Chickpeas

I can never resist an unexplored food product I come across (tiny rice, anyone?), so when I spotted these black chickpeas last week, they were in my grocery cart before you could say “garbanzo.”

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April 10, 2011   7 Comments

{recipe} Mexican Green Goddess Dressing

The other night, my sister graciously invited me over for dinner and asked me to bring a salad. She told me she was making potato and chorizo tacos from this fantastic Tacolicious recipe featured in Food & Wine, and I hemmed and hawed over what kind of salad to make, since I can never figure out what salad goes with Mexican food. I decided to take a little creative license and throw a bunch of things in a blender to create something akin to a Mexican Green Goddess dressing–a tangy, creamy blend of pepitas (raw green pumpkin seeds) from the local Mexican market, coriander, cilantro, and lime.

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March 31, 2011   1 Comment

{win win win} How To: Simultaneously Clean out Your Fridge, Get Your Vitamins, and Shrink your Muffintop

Want to get rid of all that skanky produce in your CSA box or bottom fridge drawer? Want to get all your vitamins and minerals in one meal? Want to shrink your muffintop? Boy, have I got good news for you. Here’s how it works:

Heat your oven to 350. Put a piece of foil or parchment on a rimmed baking sheet. Add peeled and roughly chopped root vegetables like carrots, squash, sweet potatoes, potatoes, rutabagas, etc. They can be kind of gnarly and skanky and overripe–it’s OK! Drizzle with olive oil, salt, and pepper. Roast in the oven for 45 minutes to an hour.

Now, add softer vegetables, like onions, tomatoes, leeks, and garlic cloves. (I used way overripe, mushy, squirty, bruised tomatoes, that I would otherwise have had to throw away.) Drizzle with oil again and salt and pepper again. Roast for another 30 minutes to an hour, until vegetables are soft and starting to brown.

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November 8, 2010   2 Comments

{make this} Dreamy Butternut Squash Soup from Running with Tweezers

I generally feel that the butternut squash is over-represented in the soup world. What’s up with all the butternut squash soup? And why is it all so boring and bland? Why don’t we do other things with butternut squash? And yet… this recipe from Running with Tweezers caught my eye. The coconut milk and ginger add a welcome twist, and the recipe has very few ingredients and is pretty simple to make. I made it for someone who can’t eat dairy products- it’s an excellent and elegant choice for the lactose-free folks in your life.

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October 25, 2010   1 Comment

{recipe} Strawberry Arugula Salad with Feta and Creamy Balsamic Vinaigrette

The last of the strawberries are in season, so I thought I would share this easy and delicious summer salad with you. It’s colorful, fresh, and always a crowd pleaser! The sweet strawberries, creamy avocados, salty feta, and earthy arugula are a great combination.

I like to make my balsamic vinaigrette with a creamier texture than I can get with just a whisk or a fork. To achieve that effect, I mix the dressing ingredients in a blender. The oil emulsifies and makes the dressing thicker and creamier. Delicious!

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September 9, 2010   1 Comment

{recipe} Heirloom Tomato & Nectarine Panzanella

Last week, we had a terrific meal at Picán Restaurant in Oakland. One of the highlights was a seasonal tomato and peach panzanella (bread salad). I did my level best to re-create it at home and it made for a hearty, simple, summery side dish. Of course, the one at Picán had bacon in it, so that’s always an option…

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August 7, 2010   No Comments

{make this} Blue Cheese Dressing from Smitten Kitchen

I like my blue cheese salad simple and I like it chopped- with iceberg lettuce, lots of tomatoes and avocadoes, and if I’m feeling gluttonous (which I almost always am) croutons and chunks of bacon.

Homemade dressing is the final piece in the perfect salad puzzle. The Smitten Kitchen recipe is my favorite. It’s easy to make and tastes divine, without any of the funky multisyllabic ingredients that store-bought dressing is full of.

Get the recipe here!

July 20, 2010   No Comments