Irish Pub Salad

Every year during the week of St Patrick's day, we do an Irish week. And every year I make some sort of pub salad. Here's a picture and a notional recipe of what I make.

Mixed greens and cherry tomatoes, dressed with oil and vinegar
Picked things like onions, beets, cabbage, cornichons, or whatever you particularly like/have
Baked fingerling potatoes
Boiled green beans
Pieces of cheddar cheese
Hard boiled egg
Dill/tarragon sauce (I usually just buy something interesting from the store)

Serve composed on a plate

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


A simplified version of this Kitchn recipe, this is a nice accompaniment to sushi and other Japanese meals.

2-3 Persian or mini cucumbers, cut to desired size/shape
1 teaspoon kosher salt, divided
1 tablespoon rice vinegar
1/2 tablespoon mirin
1/4 teaspoon granulated sugar
1/8 teaspoon red pepper flakes
1/2 tablespoon toasted sesame oil
1 medium scallion, thinly sliced
1/2 tablespoon toasted sesame seeds
Furkiake seasoning (optional)

Your rating: None Average: 4 (1 vote)

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

Your rating: None Average: 3 (1 vote)

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 (optional)
1/2 cup sugar
1/2 cup water
1 cup mix of your favorite vinegars (I used mostly white vinegar + cider vinegar + red wine vinegar)

Dill Cucumber Salad
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
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Savory Summer Salad

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

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

Grated parmesan
Lemon juice
Salt and pepper

or vinaigrette thickened with a little mayo

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

Hummus Pancakes With Tahini Mayo

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.

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)

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

Broccoli with Soy Sauce

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

Soy Chile Broccoli
Your rating: None Average: 4 (1 vote)

Spice Crusted Winter Vegetables with Harissa Yogurt

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)

Roasted vegetables with harissa labneh sauce
Your rating: None Average: 3 (1 vote)

Roasted Vegetables with Quinoa and 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).

Roasted vegetables with green tahini sauce
Your rating: None Average: 3.5 (2 votes)

Raw Kale and Brussels Sprouts Salad

This recipe from Bon Appetit uses raw kale and brussels 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
1/2 cup 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

Kale and Brussels Sprouts Salad 2013
Your rating: None Average: 4.5 (2 votes)

Basmati Rice Salad

Based on this recipe from Bon Appetit

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

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

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

Fennel Citrus Salad

1 Grapefruit
1 Lemon
(other citrus as desired)
1 bulb fennel, thinly sliced, and some fronds
1 cup dried chickpeas, rehydrated and cooked
greens (optional)
5 oz feta, crumbled (optional)

Cut peel and pith from citrus; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl; whisk in 2 tablespoons olive oil. Season with kosher salt and freshly ground black pepper.

Toss in citrus, chickpeas, fennel, greens and feta, and a handful of fennel fronds.


Fennel Citrus Salad
Your rating: None Average: 2 (2 votes)

Three Indian Chutneys

These three sauces go great with naan, chana chat, and ragda patties.

Mint Chutney

Indian Chutneys
Your rating: None Average: 4 (2 votes)

Moroccan Carrot Salad

Adapted from The Bitten Word, adapted from Food & Wine.  We didn't have any Harissa handy, so we improvised.  This salad provides a great, bright and spicy contrast to a tagine dish.

For the salad



  • 2 cups carrots, shredded or thinly sliced
  • 1/2 cup raisins
  • 1/4 cup flat-leaf parsley leaves
  • Carrot Salad
    Your rating: None Average: 5 (2 votes)

    Nan's Bread and Butter Pickles

    Courtesy of Nan.

    I use the recipe that is on Mrs. Wages Pickling Lime container. It can probably be found at the grocery store with the canning good--like jars, lids, etc. You'll need that lime.

    Briefly (as can be) I cut them up a tad LESS than 1/4 inch thick into a large non-reactive pot or big bowl--something that will fit in your frig. (with a plate on top you
    can put other stuff on top of it).

    Mix 1/2 cup lime with a gallon of water and pour over them. If you are doing a huuuuuuge amount in biiiiig bowl you can make more or this. Let this sit in frig overnight.

    Bread and Butter Pickles
    Your rating: None Average: 4.5 (2 votes)

    Middle Eastern Salad

    I am a big fan of any number of "middle eastern salads" - lettuce-less salads which go by different names (with slightly different twists) in a variety of middle eastern and mediterranean cuisines. Yes, there is a difference between a fattoush salad and a shirazi salad, but frankly, I find that what I want is the same basic recipe with a few optional modifications, depending on how the dish will fit into the week's menu.

    The basic vegetable components of the salad are:
    Diced tomatoes (or halved cherry tomatoes)

    Fattoush salad with fried chickpeas
    Your rating: None Average: 4 (1 vote)

    Spiced Eggplant with Bulgur Salad

    A delicious and easy Bon Appetit recipe.

    Serves 2

    1/4 cup olive oil, divided, plus more for drizzling
    1 tablespoon finely chopped preserved lemon peel (optional)
    1 garlic clove, smashed
    1 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1/2 teaspoon paprika
    1/4 teaspoon ground cinnamon
    1/4 teaspoon crushed red pepper flakes
    1/4 teaspoon kosher salt plus more

    1 medium eggplant (9–10 ounces), halved lengthwise

    Spiced Eggplant with Bulgar salad
    Your rating: None Average: 4.5 (2 votes)

    Lemon Herb Pickled Garlic

    Adapted from Tart and Sweet:

    Yield: 4 half-pints

    About 4 heads of garlic, separated into cloves, peeled and trimmed

    1 cup white wine vinegar
    1/4 cup white vinegar
    3/4 cup water
    1 Tbsp kosher salt

    Per half-pint jar:
    1 thick slice lemon
    1 rosemary sprig
    1 thyme sprig
    1 Tbsp yellow mustard seed
    1/2 tsp chili flakes
    1 tsp coriander seed
    1 tsp fennel seed
    1/8 tsp vegetable crisper granules

    Pickled Garlic
    Your rating: None Average: 1.5 (2 votes)

    Pickled Mexican Carrots

    Adapted from Tart and Sweet:

    This recipe calls for baby carrots - those available in springtime during the thinning process. I assume you could also make this recipe with regular carrots, cut into spears.

    Yield: 1-2 pints (or 1 pint and 1 half-pint)

    2 bunches baby carrots (about 1 pound), trimmed, peeled, and cut into pieces that will fit upright in your jars

    1 1/4 cups apple cider vinegar
    3/4 cups water
    3/4 Tbsp kosher salt
    3/4 Tbsp brown sugar

    Per pint-sized jar:
    1 clove garlic

    Pickling Carrots
    Your rating: None Average: 2 (2 votes)

    Pickled Beets with Juniper Berries

    Adapted from Tart and Sweet:

    Yield: 1-2 pints (or 1 pint and 1 half-pint)

    About 1 pound of baby beets (approx 8 small beets)

    1 cup champagne or white wine vinegar
    1/2 cup water
    1 Tbsp kosher salt

    Per pint-size jar:
    1 clove garlic
    1/2 tsp juniper berries
    1 bay leaf (fresh if you have it)
    Optional: 1 star anise pod
    1/4 tsp vegetable crisper granules

    Your rating: None Average: 3 (1 vote)

    Argentine Chimichurri

    Oh, how I learned to love a steak while honeymooning in Argentina.
    Chimichurri, you are the secret.
    So delicious.
    And delightful.
    You have brought me to the land of grilled meats.
    And my grill-master husband thanks you.
    Forever, and beyond.

    Head of garlic (~ 10 cloves)
    1/2 medium or whole small onion, chopped
    1/3 cup roughly chopped red bell pepper
    1/2 bunch parsley, leaves and tender stems only, roughly chopped
    1 tsp dried oregano
    1 tsp dried thyme
    1 large bay leaf, crumbled
    1/2 tsp sweet paprika
    1/2 tsp red pepper flakes
    1 tsp salt
    1/2 tsp ground pepper

    Delectable Chimichurri
    Your rating: None Average: 4 (2 votes)

    Three Knights Pinot Noir

    Trader Joe's: 

    Very light, borderline dry rose Pinot. Can't stand up to much, but a light pasta or poultry would pair well.

    Great review here:

    Wheat Berry, Fennel, and Pomegranate Salad

    I modified a Bon Appetit recipe, and it was delicious. The original recipe called for quinoa, but only having wheat berries in the pantry, I substituted. And frankly, I think the wheat berries were better because they provided more texture and toothsome-ness that quinoa would have. The only other change I made was dropping the dill. I don't particularly like it, and even though Jon does, I made it when he wasn't home!

    Serves 2 as a main course or 4 as a side

    1/4 cup plus 1 tablespoon olive oil

    Wheat Berry Salad
    Your rating: None Average: 5 (2 votes)

    Gatão Vinho Verde

    Trader Joe's: 

    A mildly sparkling vinho verde with a crisp, strong grapefruit taste.

    Sweet Pickles

    This is the recipe I used for our annual batch of canned sweet pickles.

    Yield: 3+ pints (I saved some in the fridge for a quick pickle with dinner)

    • ~6 small Kirby (pickling cucumbers), sliced 1/8" thick
    • 1 medium white onion, thinly sliced
    • 2 cups vinegar (split between white vinegar and rice vinegar)
    • 1 cup sugar
    • Salt

    Sprinkle sliced cucumbers with salt. Let stand for 5 minutes. Wash off salt and drain.

    Heat jars and lids.

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

    Shrimp and Grits

    This was adapted from a NYTimes article in search of an improved shrimp and grits recipe:

    For the grits:

    • 1/2 cup grits
    • 2 1/4 cups water
    • 2 T unsalted butter
    • 1 t salt
    • 1 t minced garlic
    • 1/2 cup grated cheese (a 50/50 mix of cheddar and jarlsberg works great)
    • dash paprika
    Shrimp and Grits.jpg
    Your rating: None Average: 3.5 (2 votes)

    Lambrusco Dell'Emilia Bianco

    Trader Joe's: 

    Sweet and fizzy, but lightens up a creamy dish or balances a caesar salad. Could also go with -- or be part of -- a fruit dessert.

    Dashi (Japanese Seaweed Stock)

    This is a basic recipe for dashi, or seaweed stock (as I would describe it). It is the basis for many Japanese soup recipes. I consider the American equivalent (not in flavor, but in use) to be chicken stock.

    • 4 large strips of Dried Kombu (dried kelp), cut into roughly 4x4 inch squares
    • 1 Tbsp mushroom buillon base
    • 6 cups of cold water
    • 6 dried shiitake mushrooms
    Your rating: None Average: 3 (2 votes)

    Jaques Bourguignon Chablis 2008

    Trader Joe's: 

    A clean crisp white from the Burgundy region

    Stuffed Cherry Peppers

    Roasted cherry peppers stuffed with Serrano ham, basil, and goat cheese. From Epicurious :

    12 hot cherry peppers
    5 ounces fresh goat cheese
    12 paper-thin slices of Serrano Ham (jámon Serrano) or Prosciutto - anchovies are also tasty, and consider olives as a stufffer as well
    12 medium-sized fresh basil leaves
    1 clove garlic
    1/2 C Extra Virgin Olive Oil
    2 T Sherry Vinegar
    1/2 t salt
    6 basil leaves, coarsely chopped

    Crush the garlic and add it to the olive oil. Set aside.

    cherry peppers.
    Your rating: None Average: 3 (1 vote)

    Veggie (TVP) Chili

    TVP Chunk can often be found in Caribbean markets

    3 cups TVP beef Chunk or mince
    1 bag (4 c) Brown Lentils
    1 cup red peas, soaked overnight, or 1 can (optional)
    1/4 cup chili powder
    1/4 cup cumin
    1 tbsp sage (if fresh, finely chopped)
    1 scotch bonnet or habanero pepper
    4 jalapenos
    2 limes worth of juice
    2 c cheddar cheese
    black pepper
    2 smallish medium onions, diced
    6 cloves garlic, minced
    32oz crushed or diced tomatoes
    1/2 cup cilantro, chopped
    1/2 Bottle Beer (Shiner Bock, Red Stripe both work well)

    Your rating: None Average: 1.5 (2 votes)

    Chinese Long Beans

    1 1/2 lb Chinese long beans*
    1/2 cup unsalted dry-roasted peanuts (2 1/2 oz; not cocktail peanuts)
    2 teaspoons soy sauce
    2 to 3 small fresh Thai chiles** (to taste), finely chopped
    1/2 teaspoon salt
    1 1/2 tablespoons peanut oil
    1 tablespoon chopped garlic
    2 tablespoons fresh lime juice
    Add shrimp to make a full meal

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

    Lebanese Tabbouleh

    From Epicurious

    1/2 cup fine bulgur
    3 tablespoons olive oil
    1 cup boiling-hot water
    2 cups finely chopped fresh flat-leaf parsley (from 2 bunches)
    1/2 cup finely chopped fresh mint
    2 medium tomatoes, cut into 1/4-inch pieces
    1/2 cucumber, peeled, cored, and cut into 1/4-inch pieces
    3 tablespoons fresh lemon juice
    3/4 teaspoon salt
    1/4 teaspoon black pepper

    Your rating: None Average: 3 (2 votes)

    Mini Zucchini and Goat Cheese Tarts

    Yummy goat cheese (or cream cheese) tarts, a microplane for the zucchini is important to get them thin enough to fold over. Sauteeing them shortly can also help.

    Pastry dough (pie crust or puff pastry, sliced bread could work)
    2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds
    1 teaspoon salt
    2 tablespoons extra-virgin olive oil plus additional for drizzling
    2 teaspoons chopped fresh lemon thyme or regular thyme
    3 ounces soft fresh goat cheese, room temperature
    1/4 cup freshly grated Parmesan cheese

    (photo by: Coral von Zumwalt via
    Your rating: None Average: 3 (2 votes)

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