Long Bean and Heirloom Tomato Summer Salad

This fresh summer salad was inspired by something I had at one of my favorite restaurants, Barbrix.  The original dish was made with green and yellow beans tossed in a light vinaigrette and topped with delicious grilled octopus.  While I don’t usually make octopus at home, their preparation of green beans really inspired me to work them back into my dietary routine.  So when I saw Chinese long beans at the market I knew just what to do with... Read More

Pea tip, Persimmon and Pomegranate Autumn Salad

This is a post I wrote last year right around this time.  I never posted it because my white balance was way off and I was unhappy with how the photos turned out.  But when I stumbled on this recipe recently I remembered how delicious it was and I knew I had to share it anyway. Pea tips are the leaves of either snap or snow pea plants, sometimes called pea tendrils.  They are most often used in stir fry or simply sauteed with garlic or ginger. ... Read More

Lemon Cucumber and Heirloom Tomato Carpaccio

I get so excited when heirloom tomatoes come back in season that I quite audibly squeal.  I don’t know if it’s the short season (about 2 months if we’re lucky,) or the unique taste that can’t be found in conventional tomatoes, but they are the one veggie I dream about all year long. I consider the heirloom tomato to be the darling of the farmers’ market.  Out of all the produce that cycles through the market, it... Read More

Peach Caprese

While I love tomatoes, I’ve become spoiled by working for organic tomato farmers the past two summers.  Their tomatoes have the most amazing smooth and velvety texture with these incredibly unique flavors in each variety.  Most of them are heirlooms and I’ve learned those suckers absolutely will not grow outside of their very specific season (roughly May to mid-August).  If you find tomatoes at the farmers’ market other times... Read More

Bok Choy Coleslaw

The beginning of the grilling season has pulled us outdoors and commanded we try to grill anything we can.  But to go along with the charbroiled treats, I’ve been quite a fiend for coleslaws and tasty raw salads which clear the palate nicely.  I usually skip the mayo, using oil, lemon juice and honey for flavor instead. Because I sometimes find it tough to find the standard cabbage in the spring and summer, I have found myself searching... Read More

Rustic Heirloom Tomato Salad

These tomatoes don’t need much to taste good.  Sometimes I just eat them on their own, but if you are new to heirlooms and need a simple idea for how to enjoy them, try this simple salad.  It features an easy honey dressing which cuts the sharp taste of some of the more acidic tomatoes, and subtly compliments the sweeter ones perfectly.  It’s lightly tossed with fresh basil, parsley and onion in a perfect summer concoction.   Rustic... Read More

Baby Potato Salad

Every year growing up my family would dye hard boiled eggs a few days before easter, then on sunday my mom would crack open all the leftover eggs to mash them up in a big bowl of potato salad.  These days I take my potato salad eggless and mayo-less, but that doesn’t means it can’t still be delicious! These baby red potatoes were so cute at the farmers’ market that it couldn’t help but take them home.  They are so much... Read More

Napa Cabbage and Snap Pea Winter Salad

I recently visited my good friend Rose in San Francisco, who always inspires me when we share the kitchen.  Our first night in town, exhausted from traveling, she made a delicious dinner which included something she called a winter salad.  It involved wilted Napa cabbage, warm apples, and apple cider vinegar. While this isn’t exactly rose’s recipe, she sure did inspire me to create a winter salad of my own.  It still includes Napa... Read More

Cilantro Lemon Orzo with Toasted Almonds

This is one of those recipes that happened on accident, based on the limited contents of my fridge.  Thankfully, the lemon and cilantro’s bright flavors compliment the hardiness of the whole wheat orzo and toasted almonds in all the right ways.  At first I thought it might be a sort of pasta salad, served cold and perfect for a picnic or packed lunch.  But as I couldn’t resist nibbling on it immediately, I realized it could also... Read More

Quinoa and Persian Cucumber Salad with Spicy Mint Sauce

This salad celebrates both the cool and the spicy, the juiciness of the cucumbers and the cool mint taste help to defuse the sharp bite of the jalepeno, creating a broad taste profile that is intriguing to the taste buds. Because quinoa is a fluffy high-protein grain and cucumbers are light and crunchy, this dish is both filling and light. It makes the perfect snack or accompaniment to any meal.   Quinoa and Cucumber Salad 1/2 dried quinoa 1... Read More

Baked Eggplant Bruschetta Salad

I love bruschetta. It has tomato and basil, some of my favorite fresh summer flavors, and in this incarnation I even threw in some roasted eggplant.  But what i don’t love is trying to balance all those delicious veggies on top of a little piece of toast before it finds its way to my mouth.  I figured it would be much easier to just chop up the bread too and toss it all together as a salad. Baked Eggplant Bruschetta Salad 2 c cubed bread 2... Read More

Purslane and Roasted Corn Salad with a Creamy Dill Dressing

The cool thing about purslane is it’s a succulent!  While most lettuce greens you eat are delicate and thin, this one is thicker, crispy, lemony, and slightly salty.  They are a very different texture than other edible greens.  While it is considered a weed, purslane is the highest source of omega-3 fatty acids amongst leafy vegetables. It can be sautéed, stewed, or used as a substitution for spinach, but it makes an amazing salad because... Read More

raw seaweed salad

there’s not too much to wakame seaweed.  it’s a little salty, has a subtly sweet flavor, and contains small amounts of fiber, iron and calcium.  but what makes it special is the presence of a compound called fucoxanthin, which has been associated with helping to burn fatty tissue. you can get a big bag of dried wakame super cheap in china town (i found mine for $2.19) and use it in salads, soups, or even just with rice.  for this recipe... Read More

super simple spicy hummus dressing

i’ve been on quite the salad kick lately.  it’s just so easy to toss together lettuce, tomatoes, maybe some cucumber or green apple, top with pumpkin or sunflower seeds and finish off with a simple homemade dressing. this recipe has been a big favorite of mine lately – it takes on the flavor and creaminess of the hummus, gets a spice kick from my all-time favorite sauce – sriracha – and only has 4 ingredients so it... Read More

Salt and Pepper Croutons

Lately, whenever I go home, my sister will give me a ridiculous amount of bread from her work.  My favorites are the rosemary or kalamata olive loaves, but there was so much this last time that I couldn’t possibly eat it all before some of it went stale. Thankfully, that is the perfect time to make croutons, after the bread is too hard to eat but before it starts growing fur.  It just requires a little oil, some of your favorite spices,... Read More