Vegetable

Sunomono-ish Cucumbers

Although not strictly necessary, the smashing of the cucumbers in this Bon Appetit recipe does yield a nice texture and, as Bon Appetit says, creates nooks and crannies for the marinade.

1 pound Persian or English hothouse cucumbers
1 teaspoon kosher salt, plus more
3 scallions, sliced
4 tablespoons unseasoned rice vinegar
1 teaspoon toasted sesame seeds
Red chili flakes

3
Your rating: None Average: 3 (1 vote)

Dill Cucumber Salad

Dill Cucumber Salad

A cool, refreshing side dish. Inspired by these two recipes, but mostly a notional recipe.

1 large English cucumber, sliced on a mandolin to 1/8" thick
1/2 small red onion, also sliced on a mandolin to 1/8" thick
~1 Tbsp kosher salt
~2 Tbsp sugar
~2/3 cup mix of your favorite vinegars (I used mostly white vinegar + cider vinegar + red wine vinegar)
1/4 cup dill, chopped

4
Your rating: None Average: 4 (1 vote)

Grain Bowls

Middle Eastern Grain Bowl

  • grains and greens
  • hard boiled egg or leftover chicken
  • chopped tomato, cucumber
  • pickled onion, pepper
  • fried halloumi
  • yogurt, cumin, lemon sauce

New American Harvest Grain Bowl

  • grains
  • hard boiled egg
  • root veg: sweet potatoes, pumpkin/squash, pickled beets, etc.
  • green veg: broccoli, green beans, etc.
  • fried halloumi (or cheddar on side)
  • green sauce

Caribbean Grain Bowl

  • grains and greens
  • chicken leftovers
  • roasted sweet potato
  • pickled onions and peppers
  • mango
  • fried halloumi
    * spicy green sauce
0
Your rating: None

Savory Summer Salad

Summer Salad

Inspired by something I saw on a menu, I created this nice summer salad.

Lettuce
Cherry tomatoes
Red Onion
Red pepper
Corn
Avocado
Hard-boiled egg
Bacon (sub: shredded brisket, fried onions)

Dressing:
Mayo
Grated parmesan
Lemon juice
Salt and pepper

or vinaigrette thickened with a little mayo

3
Your rating: None Average: 3 (1 vote)

Hummus Pancakes With Tahini Mayo

Hummus Pancakes

Via Dorie Greenspan, these quick blender savory pancakes could be used in many interesting ways. Combines nicely with this avocado and cucumber salad for a meat-free, heavy protein meal.

Pancakes
1 cup home-cooked or canned no-salt-added chickpeas, drained, 1/4 cup of their liquid reserved
1/2 cup tahini
2 cloves garlic, cut in half lengthwise (germ removed)

2
Your rating: None Average: 2 (1 vote)

Broccoli with Soy Sauce

Soy Chile Broccoli

Based on this Bon Appetit recipe and a modified recipe we had at the 2014 Literary Feast.

4 cups broccoli florets
Kosher salt
1/4 cup vegetable oil
2 tablespoons thinly sliced garlic
1/4 cup oyster sauce (substitute soy sauce with a dash of Worcestershire)
4 teaspoons Thai fish sauce (nam pla)
2 teaspoons soy sauce
2 teaspoons sugar
1/2 teaspoon (or more) 1/8'-thick slices of red Thai chiles
Pinch of ground white pepper
1/2 sake

4
Your rating: None Average: 4 (1 vote)

Spice Crusted Winter Vegetables with Harissa Yogurt

Roasted vegetables with harissa labneh sauce

2 pounds small carrots or other hearty winter vegetable (we used brussels sprouts), salt
1 tablespoon sugar
1 teaspoon English mustard powder
1 teaspoon hot smoked Spanish paprika
1 teaspoon ground cumin
½ teaspoon ground coriander or fennel
4 tablespoons vegetable oil, divided
Freshly ground black pepper

½ cup labneh (or plain Greek yogurt)
1 tablespoon harissa paste
2 teaspoons chopped fresh thyme, plus more
½ teaspoon finely grated lemon zest, plus more
Lemon wedges (for serving)

3
Your rating: None Average: 3 (1 vote)

Roasted Vegetables with Quinoa and Green Tahini Sauce

Roasted vegetables with green tahini sauce

From Bon Appetit 2014 Food Lover's Cleanse

This combination and modification of three Bon Appetit recipes goes excellent together and produces a follow-up salad for lunches or a dinner later in the week. The Tahini sauce needs to be done at least 1 day in advance, and the vegetable roasting can largely be done ahead as well.

Serves 2 with leftovers for a salad (see below).

3.5
Your rating: None Average: 3.5 (2 votes)

Raw Kale and Brussels Sprouts Salad

Kale and Brussels Sprouts Salad 2013

This recipe from Bon Appetit uses raw kale and brussles sprout to make a delicious, nutty salad.

Serves 2 as a main, 4 as a side.

For the salad:

1/2 bunch of Tuscan or lacinato kale (about 1/4 lb), center stem discarded, leaves thinly sliced or shredded in food processor
1/2 pint of brussels sprouts, trimmed, finely sliced or shredded in food processor
1/2 cup almonds with skins, coarsely chopped
1/2 cup finely grated Pecorino

For the dressing:

1/4 cup fresh lemon juice
2 Tbsp olive oil
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper

4.5
Your rating: None Average: 4.5 (2 votes)

Basmati Rice Salad

Rice Salad

Based on this recipe from Bon Appetit

Dressing
1 small shallot, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons red wine vinegar
2 teaspoons fresh thyme leaves
1/3 cup extra-virgin olive oil, divided
Kosher salt, freshly ground pepper

Salad
2 cups cooked basmati rice, cooled
2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 cup torn mixed leafy greens, sprouts, and herbs

2.5
Your rating: None Average: 2.5 (2 votes)

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