Archive

somethin’ on the side

raw cauliflower tabouli

January 20, 2014
somethin' on the side, the main event, the underwear diet
Leave a comment

6 oz cauliflower florets
12 oz cherry or grape tomatoes, halved or quartered, depending on the size
1/2 hothouse cucumber, small dice or julienne (or both!)
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
Zest and juice of 1 lemon
1 1/2 Tbsp tahini
2 Tbsp extra-virgin olive oil
Kosher salt

1. Over a bowl, grate cauliflower florets using the large holes on a box grater.
2. Add tomatoes, cucumber, parsley, mint, and lemon zest to the bowl.
3. Combine lemon juice with tahini and stir, thinning with a couple tablespoons of water. Slowly whisk in the olive oil, and season with salt.
4. Pour dressing over the tabouli and stir to combine.

20140120-213755.jpg

kale, delicata squash, and avocado

December 20, 2013
somethin' on the side, the underwear diet
Leave a comment

1 delicata squash
2 tsp olive oil
Kosher salt and freshly ground black pepper
1 bunch lacinato kale
2 avocados, diced
Juice of 1 lemon (or 2 limes)
2 Tbsp extra-virgin olive oil

1. Preheat oven to 425 F.
2. Halve the squash lengthwise. Remove seeds and slice into 1/2 inch pieces. Toss with 2 tsp olive oil, salt, and pepper.
3. Spread squash out on baking sheet and roast for about 10-15 minutes, flipping the squash halfway through.
4. Remove ribs from kale leaves and thinly slice crosswise.
5. In a bowl combine squash with kale, avocado, lemon (or lime) juice, and extra-virgin olive oil. Season with salt and pepper and toss to combine.

20131220-171256.jpg

shaved brussels sprouts with fingerling potatoes

November 20, 2013
somethin' on the side, the main event, the underwear diet
Leave a comment

Bold without being “in your face”, this winter salad takes advantage of raw shaved Brussels sprouts, which gives crunch and a mild cabbage flavor. Crispy potatoes add another layer of texture, and cheddar cheese lends a pleasant tang. The whole thing is drizzled with a bright honey mustard dressing, bringing all the flavors together.

1 pound fingerling potatoes, halved
1/4 cup plus 1 Tbsp. olive oil, divided
kosher salt and freshly ground black pepper
1 pound Brussels sprouts, trimmed and halved
1 apple
Juice of 1 lemon
6 oz pecans, roughly chopped
5 oz extra-sharp cheddar cheese, small dice
1 Tbsp whole-grain mustard
1 tsp Dijon mustard
2 tsp honey
2 Tbsp apple cider vinegar

1. Preheat oven to 425 F.
2. Toss potatoes with 1 Tbsp. olive oil, salt, and black pepper. Spread out on a sheet pan and roast for 30 minutes, or until dark golden brown and crisp. Transfer to a large bowl.
3. Thinly slice the brussels sprouts and add to the bowl.
4. Thinly slice the apple and then cut into matchsticks. Toss with lemon juice and add to the bowl.
5. Add pecans and cheese to the bowl.
6. Whisk together the mustards, honey, and vinegar. Slowly whisk in 1/4 cup olive oil until emulsified.
7. Drizzle honey mustard vinaigrette over the salad and toss to combine.

photo

salmon with green bean, olive, and potato salad

November 11, 2013
somethin' on the side, the main event, the underwear diet
Leave a comment

This one was based off of a recipe for potato and green bean salad, with slight variations. Made heartier with the addition of chunks of wild salmon.

1 pound wild salmon
Kosher salt and freshly ground black pepper
1 1/2 pounds yukon gold potatoes
1 pound green beans
5 scallions, thinly sliced
3 Tbsp red wine vinegar
1 Tbsp whole-grain mustard
1/4 tsp red pepper flakes, or more to taste
3 Tbsp olive oil
1/2 cup kalamata olives, halved

1. Preheat oven to 400 degrees F.
2. Season salmon with salt and pepper and place on a sheet pan. Roast for 7-10 minutes, depending on the thickness.
3. Place potatoes in a pot and cover with cold water. Bring to a boil, reduce to a simmer, and cook until potatoes can be easily pierced with a knife.
4. Bring another pot of water to a boil. Add the green beans and blanch for 3-5 minutes, or until tender but still firm and bright green. Drain and rinse the green beans briefly under cold running water.
5. Meanwhile, combine scallions with vinegar, mustard, red pepper flakes, salt and pepper. Whisk in olive oil.
6. Drain the potatoes and, while still warm, cut each into bite-size pieces and immediately toss with the vinaigrette.
7. Cut the green beans in half on a diagonal. Add to the potatoes and stir to coat.
8. Add the kalamata olives and mix.
9. Break apart the salmon in large chunks and scatter on top of the salad.

20131111-220111.jpg

curried coleslaw

October 22, 2013
condiments, somethin' on the side, the underwear diet
Leave a comment

1/2 cup mayonnaise
1/2 cup plain, non-fat yogurt
1 Tbsp curry powder
1 tsp ground cumin
1/2 tsp red pepper flakes
3 Tbsp apple cider vinegar
Kosher salt and freshly ground black pepper, to taste
1 small head red cabbage, cored and thinly sliced
1 small head green cabbage, cored and thinly sliced
1 cup currants or golden raisins
4 scallions, thinly sliced on a bias

1. In a large bowl, whisk together the mayonnaise, yogurt, curry, cumin, red pepper flakes, and vinegar. Season with salt and black pepper.
2. Add cabbages, currants, and scallions to the bowl and toss to combine.
3. Adjust seasoning as necessary, and refrigerate for at least 30 minutes, or overnight.

Great on its own, but works perfectly as a topping for a lean turkey or chicken burger.

photo (2)

20131022-233342.jpg