(Serves 3 people) 1 lb skirt steak 1 large onion, sliced or julienned 3 romaine hearts, chopped 1 1/2 cups grape or cherry tomatoes, sliced 1/2 English cucumber, shaved on mandoline 3-4 radishes, shaved on mandoline 2 avocados, sliced 1/4 cup mint, torn 1/2 cup tahini 2 small lemons, juiced […]
(Serves 2) A food processor with a shredder blade makes this salad come together very quickly. 4 cups cabbage, shredded 3/4 cup broccoli stems, shredded or julienned 3/4 cup carrots, shredded or julienned 1 cup shelled edamame, cooked and cooled to room temperature 1 avocado, sliced sesame seeds, for garnish […]
(Serves 3-4) 2 cups cooked quinoa, room temperature 3 cups shaved Brussels sprouts 2 roasted red peppers, seeded and diced 1/4 cup pitted Kalamata olives, sliced 1/2 cup feta cheese, crumbled 2 tbsp lemon juice 2 tbsp red wine vinegar 3/4 cup Extra virgin olive oil 2 tbsp capers 1 […]
(Serves 2) 6 or 7 thick stemmed asparagus (skinny ones won’t work), bottoms trimmed 3 medium radishes, shaved on a mandoline 1 cup snap peas, julienned 1 cup whole milk ricotta cheese 2 tbsp toasted pine nuts 1 tbsp fresh mint, torn 1/2 tsp lemon zest 5-6 tbsp extra virgin […]
(Serves 2 heartily, or 4 as a side) 2 medium zucchini 2 cups snap peas 2 cups cooked quinoa, cold 1 jalapeno, sliced 2 tbsp rice wine vinegar 2 tsp honey 6 tbsp extra virgin olive oil Kosher salt black pepper, from peppermill Make dressing by whisking honey and vinegar […]
(Serves 2 heartily, or 4 as a side) 1 1/2 cups cooked small shaped pasta (regular or gluten free, I used shells), room temperature 1 cup English peas, blanched (instructions in recipe) 1 cup baby zucchini, shaved thinly on mandoline 2 endives, washed and dried, leaves pulled off the core […]
(Serves 2 heartily, or 4 as a side) 1 large crown broccoli (about the circumference of a small dinner plate), with stem 1 pint cherry tomatoes 1 medium head of garlic 1 tsp dried oregano 1 tsp dried basil handful of fresh basil 4 tbsp extra virgin olive oil 2 […]
(Serves 2) 3 Kirby cucumbers, thinly sliced (I use a mandoline) 2 cups kale, stalks removed, chopped 3-4 oz feta cheese, crumbled 1 clove garlic, smashed 1/2 cup fresh herbs (I recommend dill, mint, and basil, but use what you like), coarsely chopped 1 cup Greek yogurt (fat content negotiable, […]
(Serves 2) 1 cup radicchio, chopped 1/2 cup zucchini, medium dice 4-5 oz mozzarella, cubed 1 tbsp capers, drained 1 cup roasted cauliflower, room temperature, cut into one inch pieces 3/4 cup cooked chick peas, room temperature 12 slices soppressata 1/2 tsp dried oregano 1/2 tsp dried basil 1/4 tsp […]
(Serves 2) 4 blood oranges 1 bulb fennel, shaved on a mandolin 1 cup shaved Brussels sprouts 1/2 cup celery, shaved on mandolin 4 tbsp olive oil 2 tbsp seasoned rice wine vinegar (if using unseasoned, whisk 2 tsp honey into rice wine vinegar before adding) Kosher Salt black pepper […]
(Serves 2) 4 cups shaved Brussels sprouts 2 oz Parmigiano Reggiano 1-2 cups Parmesan Croutons (recipe below) Eggless Caesar (recipe below) Kosher Salt Black Pepper Assemble salad by placing Brussels sprouts and at least one cup of croutons (more if you’re a crouton bully like me!) in a large bowl. […]
(Serves 2) 1 cup of chickpeas (canned is fine), drained and coarsely chopped 3 cups of kale (green or lacinato), finely chopped 1/4 cup Extra Virgin Olive Oil 1 1/2 tbsp seasoned rice wine vinegar Kosher salt (to taste) black pepper, from peppermill (to taste) A 2 oz hunk of […]
(Serves 2) 2 cups pee wee potatoes, washed 1 cup watercress, washed and coarsely chopped 1 cup cilantro, coarsely chopped 1/4 cup grapeseed oil 2 tbsp seasoned rice wine vinegar 1/2 tbsp toasted sesame oil 2 tsp sweet white miso 1 tsp fresh ginger, minced Kosher Salt, to taste toasted […]