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lemony couscous with peas and arugula

April 18, 2013
somethin' on the side, the underwear diet
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Couscous, prepared using package’s directions for 6 servings
4 tbsp extra-virgin olive oil
Salt and black pepper
2 cloves garlic, minced
1 10-oz bag baby arugula
Zest and juice of 1 lemon
1 1/2 cups sweet green peas (if fresh: blanch ahead of time; if frozen: thaw)

1. Make the couscous (yeah, yeah, I know–these are very lazy instructions. Womp womp). Add 1 tbsp of the oil, salt and black pepper to the cooking liquid (I used water) before adding the couscous.
2. While the couscous is cooking, heat 1 tbsp of oil in a pan over medium-high heat. Add the garlic and cook, stirring frequently, for about 30-60 seconds.
3. Add the arugula to the pan and season with salt and pepper. Stir until just barely wilted and remove from the heat.
4. Once the couscous is finished, fluff with a fork and add the remaining olive oil, lemon zest and juice and peas.

lentil, roasted carrot, and cucumber salad

April 16, 2013
somethin' on the side, the main event, the underwear diet
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1 lb carrots, peeled
1 tbsp olive oil
Salt and pepper
2/3 cup dry lentils
1 hothouse cucumber, halved lengthwise, seeds removed if they are visible
4 oz feta cheese, medium dice
1/4 cup parsley, roughly chopped
Juice from 1/2 large lemon

Preheat oven to 425 degrees. Cut the carrots into 3/4 inch slices on a bias, and then cut each slice in half lengthwise. Drizzle with olive oil and sprinkle with salt and pepper. Roast on a sheet pan for 10-15 minutes, or until dark golden brown, flipping halfway. Cool.

While the carrots are roasting, prepare the lentils per the package’s directions. Season with salt toward the end of cooking. Cool.

And while that’s all going down, cut the cucumber halves into half-moon slices and combine with the feta and parsley. Add the cooled carrots and lentils to the mixture and gently stir. Add lemon juice and a glug of olive oil and season with salt and pepper, to taste.

I’d say this is nice as a snack, but can also be a satisfying vegetarian main entree for the spring and summer seasons.

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savory spring oatmeal

April 9, 2013
the main event, the underwear diet
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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.

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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

April 8, 2013
appeteaser, somethin' on the side, the underwear diet
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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.

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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

April 4, 2013
somethin' on the side, the underwear diet
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raw cauliflower, parsley and pita saladThese 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).