Tag Archives: vinaigrette

New Twist for a well known theme

DressDSC_5216Burgers again? The real advantage of plant based food is that there are so many different recipes to discover. Even though they might look the same as their carnivore cousins, they’re never the same old recipe. This time I tried a blend with mushrooms, walnuts and oatmeal. Mushrooms add umami and juice and the rest adds texture, if you want, you can also add some leftover black beans to the mix. See recipe
I also posted my variation of easy veg’n carrot ginger dressing that goes very well with a light garden salad, or even baby spinach. See recipe

Oh, my Godess…

GreenDSC_4354For Shakespeare, ‘Salad Days’  were not a diet. Likewise with ‘Green days’ he described a youthful inexperience. Sounds good to stay young and green, and eat that salad too!
When making salad dressings, I tend to settle with the tried and true. But it is great to look over the fence sometimes. With summer herbs in abundance, try a creamy herb based ‘Green Godess’ variety, such as the Mexican Creamy Cilantro dressing. If prepared and bottled ahead of time, you have a quick alternative. This vegan version of the dressing goes well with green salads and mexican salads with bean or corn, also works if you have anything but cilantro… See recipe.

Fall Fare

Fall salads need to be more creative. The season for good tomatoes and cucumbers is gone, as are light greens. Everything moves to more durable salad greens, root vegetables cabbages and exotic fruits. This week marks the last CSA and market day. Trying to extend my measly greens, I was surprised how well radishes and cabbage go with oranges and avocado. This is a very satisfying blend. See recipe.

Eat & Run

Many runners ‘study’ food these days. Especially ultra runners, finicky about what they eat, become knowledgeable of long lasting performance food. Scott Jurek, multiple ultra marathon champion writes not only about running, but also food, so I had to read ‘Eat & Run’, which was just published. Continue reading

The green cowboy

If you don’t have an ingredient, be creative… Sometimes replacing creatively brings us a nice new recipe. Here is the ‘Cowboy’ salad with a twist in ingredients. A smoother much more refined version in green. With the season the possibility of weekend salad combinations is endless. See recipe

Wild Eats

Our first outside market had wild spring greens. I found claytonia and nettles. Also in season the first small zucchini squash (courgette). While nettles are widely used in Europe, (especially for a home made spray against aphids), Claytonia perfoliata is new to me. The Western American native plant, is also known as miner’s lettuce or winter purslane, and belongs with purslane to the portulacae. White flowers are surrounded by a round leaf collar. The plant is supposedly easy to grow on sandy and poor or wet soil and might be found on abandoned land. Eat in spring and colder months, as hot temperatures will turn the leaves bitter. See recipe

Saving green zebras

Maybe a Global warming ‘Trick or Treat’? The unexpected snowstorm in New York on October 29 had us gather our crop in a hurry. A couple of years ago, I discovered Heirlooms at the Union Square market and was experimenting with different tomato kinds in containers since then. The plentitude of little ‘Blondköpfchen’, the voluptious Millie, the tasty Brandywine, the Purple Cherokee and the Black Krim.  Continue reading

Raw Colors at Sunset

The turning leaves let crowds flock to the Rivertowns and upstate NY in the last weekends of October and early November. Our long Sunday hike on trails around Lake Minnewaska gave us many scenic pictures. Lively fall colors were always among my favorites. For a ‘turning leaf party‘ this weekend, I made a colorful sweet root salad, Continue reading

Eat your weeds

You don’t have to forage in public parks anymore for ‘Gourmet Weeds’. Even Union Square market sometimes sells wild edibles, such as Purslane (Portulaca oleracea) a persistent hot weather succulent in summer or the Common Chickweed (Stellaria media), which is one of the first persistent greens after frost. Continue reading

Gallery

Salad with the humble beet

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Some time ago, the NY Times printed an list of certain “power foods” recommended to be eaten more often because of their superior nutritional value. Among them the humble red beet. But what can you do with it besides hot … Continue reading