Thank you, Chili’s, for always being detail-oriented and thoroughly descriptive. Awesome sauce.
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Monthly Archives: April 2013
savory spring oatmeal
My boss recently made a savory, Tunisian-inspired oatmeal from our company’s upcoming new cookbook, and I’m obsessed. Unable to wait until we feature it as a special on our restaurants’ menus, I made my own version perfect for spring. This one’s not only an easy, vegan (you heard me) dish, but it is an exciting dish to add to your breakfast rotation.
This one’s just a rough outline:
Prepare steel-cut oats according to the directions on the package. Top the oats with thinly sliced raw asparagus, sweet peas (if using frozen, thaw and reheat in the microwave, or blanch in boiling water from frozen; if using fresh, blanch in boiling water), thinly sliced scallion, lemon zest, harissa oil (simply harissa combined with extra-virgin olive oil).
Garnish with kosher salt, freshly ground black pepper, and a drizzle of extra-virgin olive oil.
Enjoy for breakfast, lunch, or dinner.
best salad of 2013
Last year, this was the best salad. This year, some of the same elements remain, but have been reworked into the Best Salad of 2013. Unless I come up with something better. And then that’ll be the new best. I make up the rules, so…
I visited one of my best friends in Philadelphia this weekend. She wanted to make a salad using precooked lentils from Trader Joe’s, but needed some ideas. I offered to make this super easy, fresh salad that took no time to put together.
1 package precooked lentils, or about 2 cups cooked French green lentils
1 hothouse cucumber, julienne
1 small bunch mint, roughly chopped
5 oz feta cheese, medium dice
Seeds from 1/2 pomegranate
Juice of 1/2 lemon
2 tbsp extra-virgin olive oil
Salt and pepper, to taste
1. Add all ingredients to a large bowl and gently stir to combine.
raw cauliflower, parsley and pita salad
These are notes for future me. Do not make this, or you will hate me forever.
Tofu dressing: silken tofu, garlic, lemon juice, anchovy paste, salt, pepper. Maybe needs olive oil. Needs something. Something to make it, well, delicious.
Salad: break raw cauliflower into large florets and slice thinly, toss with lots of roughly chopped parsley and the tofu dressing. Marinate over night.
Finish: toss with broken pita chips (I used homemade whole wheat pita chips baked with olive oil, salt and pepper).
bagel bar
One of my favorite breakfast spreads that my mom puts out when we visit: bagels with cream cheese, chopped tomatoes, thinly sliced scallions and crumbled bacon. It’s a delicious start to the (weekend) day and lets you play with your food.
We decided soon after this meal that no, we were not going to go for that run. No we were not. This is my warning to you, that when you eat something like this, you’ll likely be ready to stay inside and drink coffee all day until it is appropriate to then transition to beer.
eating in your underwear 