Once again, I find myself with lots to say about a simple kitchen staple that can do so many jobs. I mention vinaigrette often; it is an essential artichoke accompaniment, a cornerstone of my beloved kale and farro bowl, and it allows you to whip up a simple salad at a moment’s notice.
This dish is based on one of my favorite lunches in the city, the Kale and Farro Bowl from Oddfellows Cafe on Capitol Hill in Seattle. In a large batch, it makes a hearty salad that can function as an entrée or a side. I like to prep and store the individual components so that when I need something portable and quick, I can throw it all into a jar or container and take it with me. The pickles, kale, and farro can be prepared and stored for up to a week (maybe a bit less for the kale). See tips for cooking farro here. Continue Reading…
We eat this salad a few nights per week, at least. It’s quick to throw together, and the ingredients are easy to keep on hand. Sweet, tangy, toasty, and rich, it can stand on it’s own, or it makes a great side dish. Use a citrus or vinegar based dressing (bottled is perfectly good); you can assemble a basic vinaigrette using staples from your pantry, if you like. The simpler the dressing, the better. I like to use a buttery blue cheese, but any crumbly cheese will work. Continue Reading…
Kate and I have been friends for nearly 25 years. For nearly a quarter of a century, we have laughed together, cried together, traveled together, and even lived together. I more or less think of her as a sister.
When I started to think that I could use some help keeping up with the blog, Kate was an obvious choice. Not only is she one of the best cooks I know (she studied at the Culinary Institute of America), but she is also one of my most favourite people on the planet. Though she has never blogged before, she is a much better writer than I am, and I know she is going to be awesome. You guys will totally love her.
This is such a fun, easy meal that is perfect to make ahead for a busy evening. This is particularly meant for those of you who don’t fancy themselves cooks (coughEmmacough). All it really requires is a bit of boiling, and mixing up an easy dressing (or just use one that is readymade). It is great way to introduce salad to kids as it has plenty more than just leaves (which can be difficult for kids to chew).
(PS: For those of you waiting on the salmon burger recipe, I am going to try it again next week to perfect the technique! It is coming soon, I promise!)
This week’s “Friends with Recipes” post is from yet another of the many lovely people I have met through Instagram. Aleid was sweet enough to come say hit to me at an event last year and we had a great time chatting (mostly about toddlers and #froobs). I’m a sucker for interesting, fun, positive people, so when she asked about submitting a recipe that ties into her new art blog, I couldn’t say no!
I love the creativity behind this gorgeous meal, and the two salads offered below are a perfect addition to a light, tapas style dinner (my favourite kind of meal!). I hope you enjoy this as much as I do!
A Duo of Inspired Spanish Salads – Aleid Farnum-Ford