Need a salad that will keep for the work week? Want a salad that is too good to last through the work week?
This Thai Cabbage Salad does the job.
With a slight kick and a peanutty crunch, the salad is best a few hours after making it, creating a tantalizing slaw-like salad. Check out the recipe at Epicurious.
Father’s Day reminds me of the weekly Sunday drives I used to take with my Dad to visit my grandparents, NPR always filling the car. Upon arrival: a freshly baked tray of cookies.
But peanut butter also always reminds me of my father–it seems to be a mainstay in the kitchen, whether for sandwiches or a simple dollop straight from the spoon.
And so, I tested out these Oatmeal Peanut Butter Chocolate Chip Cookies, with a recipe thanks to Tasty Kitchen and Two Peas and Their Pod. With no butter, these seemingly healthier cookies maintain a great chew thanks to the peanut butter and oatmeal. I used high-quality chocolate for extra oomph–a worthwhile decision. With few ingredients and batter that is hard to resist eating out of the bowl, I was pleased with their simplicity. To say the least, I am a fan.
I just returned from San Francisco, a city that makes it very easy to gain five pounds from eating delicious foods and then torturously makes you burn it off by walking its steep hills. One such delicious food is Bi-Rite‘s ice cream. But that’s an obvious answer.
A turn off of busy, food-laden Valencia Street will bring you to Esperpento, a cozy tapas place.
The Gambas Al Ajillo are tasty, full of garlic and white wine. But, surprisingly, my favorite dish was the Asparagus A La Plancha. With just a sprinkle of sea salt and a squirt of lemon juice, this simple dish stole the show.
Other things I learned on my trip:
Dining al fresco is the best kind of dining, particularly when wine, cheese, and local blueberries are involved ;
Earth Balance Coconut and Peanut Spread is dangerously good (and even better when spread on slices of banana);
The Mill, a new venture formed by Four Barrel Coffee and Josey Baker Bread which was recently mentioned in Food+Wine, is fabulously simple with its thick slices of bread topped with favorite spreads like butter and cinnamon sugar.
If I can say anything at all, I know I ate well while in San Francisco.
This past month has been one of the most tumultuous months of my life, from a terrifyingly close call at the Boston Marathon to my graduation from *gasp* college. The vast number of uncertainties and changes in my life is daunting. One thing that will always be a constant in my life is this Greek Salad with Hardboiled Eggs and Homemade Croutons.
Greek Salad with Hardboiled Eggs and Homemade Croutons
4 cups romaine or butter lettuce
1 bunch scallions, chopped
4 cherry tomatoes, chopped
3 button mushrooms, sliced
1/2 cup crumbled feta cheese
3 hardboiled eggs, sliced
Black pepper, to taste
2 tbs fresh lemon juice
1.5 tbs neutral oil
Stale bread, such as ciabatta or French baguette
Preheat oven to 400 degrees. Slice and cut bread into cubes. Place in a large Ziploc bag and drizzle olive oil over the bread. Close bag and shake croutons. Place bread onto a baking sheet. Sprinkle with sea salt and garlic powder. Bake for 10 minutes, or until golden brown.
For Salad, place vegetables in large salad bowl. Spoon feta on top, and then add hardboiled eggs and croutons. Grind black pepper on top.
In a small dish or salad dressing container, mix lemon juice and oil. Pour over salad.
Out and about on a gloriously sunny day, I stopped at Darwin’s Ltd., a cramped yet cozy space in Harvard Square. The lines were long, our stomachs were grumbling, and yet the wait was so worth it. Breakfast sandwiches are served until 3PM on weekends, and while they looked delicious, I opted for The Hubbard Park sandwich on 7-grain bread. Slices of avocado, carrot, tomato and sprouts contrasted the sweet apple and spice of honey mustard. Add cheddar cheese for even more taste bud wildness.
Linguine Scampi & Clams
Gennaro’s at 5 North Square
North End, Boston, MA
As many readers know, I participated in the Boston Marathon this past Monday. I had an incredibly close call, crossing the finish line a mere minute before the explosions. I sit here, just miles from Boston, writing this from lockdown. Because of this, my blog is taking a brief hiatus until peace is restored. For now, you can check out my reflection on the marathon here.
Who doesn’t like yellow cake from a box-mix? Sure, it’s filled with things I can’t pronounce and flavors not found in nature. But every once in a while, I yearn for that nostalgic taste. Of course, colored sprinkles are necessary. These Yellow Cake Blondies were a quick treat to bake, and perhaps more importantly, an easily transportable dessert. I used semisweet chocolate chips, instead of the heavily sweet white chocolate found in the original recipe, which you can find here.
Today is Easter and today I am not posting about cute bunny desserts or baskets stuffed with chocolate eggs. Instead, I offer you a lighter, yet still hearty, Vegan Spicy Black Bean Soup recipe–the perfect way to recharge after over-indulging.
Being a college student with an ill-equipped kitchen (I’m looking at you, mixing bowl that’s actually a Tupperware container), I took the liberty to make some shortcuts. For instance, the original recipe called for pureeing the soup, which I avoided by using one can of black beans and one can of vegetarian refried beans. To easily boost flavor, I used vegetable broth instead of water. Ultimately taste was not sacrificed and this soup now goes on my roster of favorite soups.
Vegan Spicy Black Bean Soup
Adapted from Eating Well
Makes approximately 5 cups
1 tbs olive oil
1 white onion, chopped
1 tbs Mexican chili powder
1 tsp ground cumin
1 15oz. can black beans, drained and rinsed
1 15oz. can vegetarian refried beans
3 cups vegetable broth
1/2 cup prepared salsa [I used Newman’s Own, Medium heat]
1/4 tsp salt
1 tbs lime juice
Heat olive oil in large stockpot over medium heat. Add onions and stir for 2-3 minutes, just until softened. Stir in chili powder and cumin, mix for 1 more minute. Add vegetable broth, beans, salsa and salt. Bring to a boil, then let simmer for 10 minutes. Remove from heat and add lime juice. Serve with chopped cilantro as a garnish.