Tart Lemons and Spicy Mamas
I think it’s apropos that this Tuesday following Mother’s Day (aka Dia des Las Madres), the recipe is one of my all time faves that my own resplendent mama taught me. She’s pretty majestic, and given that one day isn’t enough to honor her awesomeness, I’m extending the party to this Tuesday. My tartness is all earned honestly, but I can’t say that I didn’t get any encouragement growing up in a house with some of the sassiest fucking people to ever walk the earth. A sass factory if you will, and I was sentenced to work early on in the game. This original recipe was one of the early ones on Adesina’s Kitchen, and though it’s a clutch go-to every time I need a vinaigrette, the old picture did not sell this salad’s infinite awesomeness. I knew I had to go back and give it the glory that it deserved. Bibb lettuce. Check. Crispier croutons. Check. Snipped tarragon and chives. Check and motherfuckin’ check. Continue reading Throwback Tuesday: French Lemon Tarragon Vinagrette
Recipe for The Daring Kitchen
Mary, who writes the delicious blog, Mary Mary Culinary was our August Daring Cooks’ host. Mary chose to show us how delicious South Indian cuisine is! She challenged us to make Appam and another South Indian/Sri Lankan dish
to go with the warm flat bread.
The art of the homemade vinaigrette is essential for every cook, but is truly as complicated as boiling water. With all the hype that we place on pre-made salad dressings, there’s a need for a call to action with this simple salad topper. You simply twirl a bit of fruity olive oil and bright vinegar around a large bowl and toss. Done. No measuring cups and no real errors – just taste (with your fingers!) and adjust as necessary. It’s not really much of a recipe, but upon eating, you’ll be reminded of why salad is never a chore when it’s time to eat your veggies. Continue reading Green Salad with Lazy Vinaigrette
Summertime has always meant trips to the farmer’s market – from the dripingly ripe tomatoes to the sweetest ears of corn, I couldn’t help but swoon over access to ingredients as flavorful and delicious as these. Despite my dependence on the convenience of grocery stores, shopping at the market was a reminder of the fact that we can all make a commitment to using the freshest ingredients possible. Summertime meant easy access to the most incredible veggies, and took the focus off of planning before shopping. You could go with a blank slate and a lack of a menu, and just resign to be inspired by what was available. It was liberating, really.
This salad is a winner for the spontaneous and the planners alike – during the summer, heirloom tomatoes are readily available and simply begging to be tucked into. Green beans are crisp and sweet and ready to snap the ends and crunch away. You can even access buttery heirloom potatoes for use in this salad that come in just about every shade. The entire salad is held together by a basil vinaigrette that manages to brighten and highlight all of the flavors of the veggies. It makes a gorgeous potluck and the perfect accompaniment to grilled meats, but it’s nourishing enough as a main course and absolutely vegan. Like I said before, the perfect summer celebration.
Summer Salad of Fingerlings, Heirloom Tomatoes and String Beans
1 lb. of haricots vert or string beans, snipped of stems
1 lb. of fingerling potatoes
1 c. of heirloom cherry tomatoes, halved (or 1 c. cubed tomatoes)
juice of half a lemon
3 tbs. of red wine vinegar
2 cl. of garlic
1/2 c. of basil leaves
1/4 c. of olive oil
1/2 tsp. of black pepper
1 tsp. of salt
Bring a large pot of water to a boil and salt heavily. Add the potatoes to the boiling water and cook until tender, about 10 minutes. Drain with a slotted spoon and cool with running water. While the water is still boiling, plunk in the haricot verts and blanch for 1 minute. Drain and cool with running water. Add chilled potatoes and green beans to a large bowl. Add the tomatoes to the bowl and set aside.
In a food processor, add the garlic, basil, salt and pepper. Blitz to mince finely. Add the lemon and vinegar and blitz again. While the motor is running, stream in the olive oil. Turn off the food processor and pour dressing over the vegetables. Toss and chill for at least 15 minutes. Serve.