By mlb, on August 9th, 2010%
Well, it looks like this is the second salad post in a row. I will fix that by posting about ice cream next!
This recipe made a great cold lunch. You could serve it hot or warm, but I think it works just as well as a cold salad. The nice part there is you could roast all the veggies the night before (or in the AM), when it is cooler, toss it all together (minus the dressing), and then serve it later in the day, with the cool mango-sesame dressing. I actually made the salad at night, divided it out into bowls, packed the dressing up on the side, and both jwa and I had it for lunch at work the next day.
The original recipe just had snap peas, . . . → Read More: Asian Chicken Noodle Salad with Roasted Vegetables
By mlb, on August 5th, 2010%
The other day, I checked the freezer and discovered a bag of frozen, shelled edamame. Then, I searched online for something interesting to do with it. I found something that was both interesting and delicious, for this is a very tasty and refreshing salad. The ginger works well, as does the garlic I added to the original recipe, which sadly, had none. So sad. Everything needs garlic.
Anyway, we had this salad on the side with some Japanese grilled fish (salmon). That recipe is here and was also quite good. Together, the pair made a great, light Summer dinner.
Oh! And big discovery — I pulled the husks and silks away from the cobs, rubbed the corn with olive oil and grilled it on my grill pan! About 15 minutes . . . → Read More: It’s Summer! Roasted Corn and Edamame Salad
By mlb, on July 21st, 2010%
I think I went on a little unplanned hiatus there. Blame it on the Summer, I guess. Anyway, I’m back! And here’s a wonderful tuna salad from the Ad Hoc at Home cookbook.
Now I changed a few things from the original recipe, not because I know better than Thomas Keller, or anything, but rather based on what I had at home, what I like, what I could find, and my level of laziness while preparing the meal. Actually, these are usually the components that affect any recipe that I make at home.
So here we go:
1. Tuna: I used an 8 oz steak
2. Lettuce: I used romaine
3. Oil: Olive oil all the way (for the tuna and dressing)
4. no chervil leaves
Also for the dressing, I used some blood orange . . . → Read More: Ad Hoc at Home: Fresh Tuna Salad
By mlb, on June 28th, 2010%
Finally, Portland? Summer? Hmmm, it would be nice if it is true, although I do prefer my sunny days in the 70′s. But seriously, even I was getting sick of the 50′s/60′s and rain. So, I’ll take the sun and the 80 degree temperatures of the last few days!
To celebrate the return of Summer (and the end of June-uary?), jwa and I had a huge tomato bread salad the other night. I even had some homemade Ciabatta bread leftover (about 1/3 of a loaf) to dice up for the bread cubes. Since we have no tomatoes of our own yet, I had to get some at the store, but I found some beautiful heirloom varieties (from California, so, not too far away) at the Whole Foods by work.
My amounts . . . → Read More: Bread & Tomato Salad with Herbs
