I happened to buy some tabouli at my local co-op and got, instead, something with all the expected ingredients *except* bulgar. But this turned out to be a delicious mistake. Behold, Mediterranean parsley salad—cool, incredibly refreshing, delicious.
Mediterranean Parsley Salad
1 cup cherry tomatoes, cut in halves
1 cucumber, very finely chopped
2-3 bunches parsley, part of the stems removed, … Read more
Filling, fresh, delicious—perfect for a summer afternoon.
Since I have a tricky relationship with food—I tend to think in terms of ‘good’ and ‘bad’, then I binge in reaction to all that guilt-inducing bs—I recently joined Noom, a program that aims to change people’s eating habits for life. There’s an app with a lot of cheerful daily psychological support and
… Read more
This dish is so simple—Just blanch the green beans until crisp tender, then toss with halved cherry tomatoes and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Green Bean Salad
1 pound string beans or small haricots verts
24 cherry … Read more
I love Thai flavors, and this salad really delivers. I sometimes add a side serving of tiny cubes of crispy tofu or tempeh to make it a heartier meal, though it’s just fine as is.
Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
Serves 2 as main course, 4 as side salad
1 cup quinoa, rinsed
1 carrot, … Read more
I love this salad. It’s filled with a wonderful combination of sweet, tart, and savory flavors.
Wild Rice Salad
1 cup wild rice
1 quart water
Pinch of salt
1-1/2 pounds asparagus, cut up & blanched
Raisins, walnuts, sliced kumquats
2 tablespoons sesame seeds
2 spring onions, chopped
1 tablespoon orange zest
5 tablespoons orange juice
1 tablespoon soy … Read more