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Portland, Oregon food blog with over seven years worth of recipes, restaurant features and food photos.


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FFwD: Salad Niçoise

FFwD: Salad Niçoise

This will be a fairly short French Fridays with Dorie post. Basically, it’s Salad Niçoise. What’s not to like?

I’ve made a Salad Niçoise version before with fresh tuna, which was delicious. This version was too. We used cherry tomatoes from the garden (we still have a few), and everything else called for in the recipe. A great dinner!

Here’s a link to everyone’s posts and my (brief) photos below.

FFwD: Salad Niçoise

FFwD: <span style= . . . → Read More: FFwD: Salad Niçoise

IFBC 2013 in Seattle + Endive and Arugula Salad with Walnuts and Grapes

Endive and Arugula Salad with Walnuts and Grapes; IFBC 2013

This year, the International Food Blogger’s Conference was held in Seattle, which is only a short $25 (or thereabouts) train ride from Portland. Also, this year Dorie Greenspan was the keynote speaker and since I’m in the French Fridays with Dorie group, this event seemed to good to pass up. Especially since I really enjoyed last year’s IFBC.

I mentioned IFBC and Dorie’s upcoming appearance there to everyone in FFwD and to my delight, a lot of us (Doristas) ended up converging on Seattle to meet up with each other, meet Dorie, eat some food, and drink some wine. It was so much fun!

International Food Bloggers Conference

In addition to all the sessions, food, and excursions, they had a Gift Suite. This is like a crazy black Friday sale where food companies give you tons of their stuff for free (and provide you with cute little canvas bags to lug it all around in). One of my favorite giveaways in the Gift Suite this year were packages of California Endive. Luckily for me, I didn’t have to fly my gifted produce back anywhere, just pack . . . → Read More: IFBC 2013 in Seattle + Endive and Arugula Salad with Walnuts and Grapes

FFwD: Wheat (Spelt) Berry and Tuna Salad

FFwD: Wheat (Spelt) Berry and Tuna Salad

This week’s French Friday’s with Dorie was a salad, which was just perfect because earlier in the week it was definitely salad weather around here. In addition, I was pretty excited for this one as I practically had everything already (always a bonus)!

I did use spelt berries instead of wheat berries, but I don’t think it made any noticeable difference in the finished dish. I halved it (since there are just two of us), skipped the tomato, and used a jazz apple instead of strictly red one.

For those that don’t have Around My French Table yet, this is basically just a tuna salad that is mixed with a Dijon vinaigrette, onion, apple, celery, chopped hard boiled eggs, avocado, red bell pepper, and cooked wheat (or spelt) berries and served over greens — in this case arugula. So delicious — crunchy, cool, and really flavorful!

Here’s a link to everyone’s posts and my photos below.

FFwD: Wheat (Spelt) Berry and Tuna Salad

FFwD: Wheat (Spelt) Berry and Tuna <span style= . . . → Read More: FFwD: Wheat (Spelt) Berry and Tuna Salad

Sorghum Sushi Salad with Seared Tuna and Avocado

Sorghum Sushi Salad with Seared Tuna and Avocado

Well. Like the rest of the west, we are having a bit of a heatwave here. Which isn’t that surprising I guess because it is summer, but it is still Portland, so yeah, I am honestly a bit surprised. When the weather is all hot, gross, and annoying outside, this is a great dinner option. Aside from cooking the sorghum (which you can do in the morning, when it’s still cool), the only heating involved is to quickly sear the tuna.

Sorghum (also called Milo) is a fun little ancient whole grain that, “was collected 8000 years ago in Southern Egypt, in a place called Nabta Playa. Sorghum was domesticated in Ethiopia and Sudan and from there moved throughout all of Africa, where it remains an important cereal grain.” (Whole Grains Council). It is also gluten free if that’s the sort of thing that matters to you.

Now, if you don’t have any sorghum (but you really should — it’s easily found nowadays at Whole Foods, plus New Seasons and probably even Fred Meyer in the pdx area), you could easily substitute quinoa or even brown rice for the salad. And . . . → Read More: Sorghum Sushi Salad with Seared Tuna and Avocado

Broccoli Crunch Salad (à la Whole Foods)

Broccoli Crunch Salad (a la Whole Foods)

This is a salad that is directly from the gods of delicious things. I used to work right by the Whole Foods in Bridgeport and oh man, I would buy a little containers of this salad at least once a week. It’s so good! It’s also a dangerous salad because it is made up of broccoli, so you can easily kid yourself into thinking that it’s healthy. But, oh no, if you are doing it right, it is not.

We recently went through a whole bowl of this. It’s very addictive, as well as being unbelievably tasty, crunchy, bacony, oniony and sweet.

I think this is pretty close to what Whole Foods sells. A lot of the other recipes on the subject that I’ve seen don’t include the bacon or the candied cashews but, in my opinion, both are crucial. If you wanted a vegetarian version, you could of course skip the bacon, but that’s your decision. My personal preference is to very briefly steam the broccoli so that it is crisp-tender, to be honest, I’m not sure if Whole Foods uses raw or lightly steamed broccoli in their version, but that is . . . → Read More: Broccoli Crunch Salad (à la Whole Foods)