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red quinoa and grilled romaine salad

April 24, 2013
somethin' on the side, the main event, the underwear diet
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4 1/2 cups cooked red quinoa (1 1/2 cups uncooked; can use a blend of red and white quinoa)
Kosher salt and black pepper
3 hearts of romaine
2 tsp olive oil
1 can black beans, drained and rinsed
1 1/2 cups corn kernels
1 shallot, thinly sliced
Juice of 2 limes

1. Preheat a grill pan over high heat.
2. Cut the romaine hearts in half lengthwise, keeping the end intact to hold the leaves together. Brush with 1 tsp of olive oil and season with salt and pepper.
3. Place the romaine on the grill and cook until nice grill marks are achieved. Remove and cool.
4. Roughly chop the romaine and add to the cooked quinoa.
5. Add the remaining ingredients and the remaining 1 tsp of olive oil and stir to combine (do not over stir because it will make the quinoa gummy).

Future considerations: cumin, fresh herb?

beet and orange salad

January 30, 2012
somethin' on the side, the underwear diet
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I hate making beets. They make a mess and stain everything and it makes me want to scream. But I love eating the damn things. So every once in a while, when I summon the courage to combat their ruby juices, I combine them with bold flavors for a refreshing salad.

Roast the beets: wrap tightly in foil, roast in a 400-degree oven for 45 minutes, or until easily pierced with a knife. Allow to cool in the foil, and then rub off the skins with the foil.

Slice the beets and arrange on a plate with orange segments, feta cheese and capers. Drizzle with vinegar and extra-virgin olive oil, and season with S & P.

And just remember that all of your–ahem–bathroom activities will be tainted with the color purple for at least half a day. If you’re okay with that, start eating some beets. The best part? They’re good for you.

you so radicchio

October 9, 2011
somethin' on the side, the underwear diet
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It’s been a while since I’ve eaten something healthy for dinner. I blame you. Instead of sulking around, complaining that you continue to force me to indulge, I helped myself to a healthy dose of radicchio and herbs.

I used fresh tarragon, dill and parsley for greenery, and a vinaigrette of mustard, lemon juice, extra-virgin olive oil, and S & P. Though simple to prepare and minimal in ingredients, this salad is bold. For some, it may be “too herby” (you know who you are), for others the radicchio may be too bitter. But if you’re looking for a salad that is easy, healthy, and gutsy, this is it.

Plus, you’ll feel so good about yourself after eating it, you’ll wanna strut around in your underwear.