Green Bean and Heirloom Tomato Salad with Mint

Green beans definitely fall into that category of green vegetables that the vast majority of children won’t touch with a ten foot pole.  But unlike, say, Brussels sprouts or artichokes, they never seem to transition into the category of green vegetables that adults go absolutely crazy for. Sure, they might play a supporting role in

Greek Salad

I’ve made Greek salad I don’t know how many times in my life.  As it turns out, I’ve been doing it all wrong.  What a difference some fresh oregano and real (i.e., sheep’s milk) feta makes… it’s absolutely incredible.  These two simple upgrades take almost no extra effort but truly make a world of difference

Greek Lentil Salad

If you’ve read this blog for any time at all, you probably realize that I’m a pretty straight shooter.  No superfluous, flowery prose here.  I do my best to avoid the excessive use of adjectives and I try to avoid claims that a certain recipe is the best ever, or that it will change your

Greek Garbanzo Bean Salad

For the past couple years, I’ve been cooking my own dried beans.  My favorite?  Rancho Gordo.  They have some of the prettiest beans I’ve ever seen.  Yellow beans?   Black and white speckled beans?  Purple beans?  Check, check and check.  And they all have super cool names, like Yellow Indian Woman, Jacob’s Cattle, and Snowcap. Because

Colorful Asian Slaw with Sweet Miso Dressing

In this non-traditional recipe, coleslaw’s nutritional value gets a major upgrade.  A colorful blend of red and green cabbage, orange carrots and green cilantro gets marinated in a simple lemon, miso, ginger and tamari dressing.  Stevia, which has become my best friend over the past couple weeks, is added to achieve your desired level of sweetness. Give it

Burmese Grated Carrot Salad

My first experience with carrot salad?  The grated version that’s loaded with raisins and walnuts and drowning in a super-sweet dressing.  It was perfect for my tween palate, which hadn’t begun to appreciate most vegetables, but these days I’m looking for more depth and balance than that overly sweet, kid-friendly dish. In this Burmese carrot

Goi Dua Chuot- Cucumber and Shrimp Salad

I just have one teeny tiny issue with Andrea Nguyen’s seriously wonderful Vietnamese cookbook, Into the Vietnamese Kitchen– I’d love to see more pictures!  Especially because she has so many unique recipes that I haven’t seen in other cookbooks or food blogs… and there’s nothing like an amazing picture of a prepared dish to inspire

Burmese Chickpea Tofu Salad with Sesame and Cilantro

So I was jazzed with the idea of making non-soy tofu, but wasn’t quite sure what I was going to do with it.  So I turned to  Southeast-Asian food expert and cookbook author extraordinaire Naomi Duguid (her gorgeous cookbook  has pretty much become my Burmese cooking Bible over the past couple weeks). I chose her

Dua Gia- Pickled Bean Sprouts

If you’ve only ever eaten bean sprouts as a crunchy add-in to Asian noodle dishes like pad thai, I’d definitely encourage you to try them out in a recipe where they’re front and center.  I fell in love with bean sprouts back when I was cooking Korean food- it was these seasoned soybean sprouts that

Massaged Kale Salad with Mango, Walnuts and Goat Cheese

Although I’ve been eating kale for a long, long time (Marcella Hazan’s excellent Tuscan Peasant Soup was my “gateway drug” to this dark, leafy green), I’ve been firmly resisting the kale salad trend.   And so kale always found three other eventualities: kale chips, soup, or green juice/smoothies. While I’m usually pretty good at resisting fashion

Goi Ga- Vietnamese Spicy Chicken and Cabbage Salad

When the oppressive heat and humidity of summer hits, nobody likes turning on their oven.  I sure wish I was one of those who people who craves salads exclusively until the mercury drops, but sadly I usually turn to items with significantly less nutritional value: ice cream, gelato, frozen peanut butter pie, sangria, etc., etc.

Burmese Shrimp and Cucumber Salad

I don’t know how the longtime bloggers keep track of what dishes they made oh 4, 6, 8 years ago.  When I was talking to a friend last weekend about what I’d cooked, I mentioned I’d made a shrimp and cucumber salad.  You’ve made something like before, haven’t you?  I quickly responded no. Well, I

Colorful Quinoa, Black Bean and Corn Salad

Quick-cooking, high in protein, easy to digest, and with a superfood label to boot, it’s no wonder that quinoa’s (pronouced KEEN-wah) popularity has surged in recent years.  Although I use it often as a replacement for rice with stews or stir fries, I like it even better as the base for a filling, grain-based salad.