Spinach salad with strawberries, avocado and poppyseed dressing. One of those fruity salads that I don’t usually go for. I’m more into fresh greens and a mustard vinaigrette. Except this one is really good. The creaminess of the avocado against the bright strawberries and the tangy sweet dressing. It just works. For me anyway.
I love salade lyonnaise. It’s an exercise in simplicity. Nothing more than some greens tossed in a bit of French vinaigrette, a poached egg and some bacon. Doesn’t sound like much. But when the yolk, bacon and greens come together in your mouth… Special.
My appreciation for quinoa came late. This was one trend I didn’t pay any attention to initially. Quinoa? Ancient grains? Sounds like barley to me. Who cares! That was a mistake. I finally got around to trying it. Hooked. That mildly nutty flavour is a canvas to play with. It’s healthy. It’s tasty. And you can do all kinds of stuff with it. Salmon with quinoa salad is just one way to use it. Not a bad one though, if I do say so myself.
Massaging the kale and a bit of tahini and honey in the dressing are the secrets to this healthy asian kale salad. A big handful of cilantro lends a nice bright note.
Chicken chaat salad. I’m pretty sure I will catch some flak for the title of this post. Chaat means savoury snack in India. Street food. It also almost always includes chaat masala. Anything masala means a spice mix of sorts.
This isn’t really a savoury snack and it doesn’t include chaat masala. If I included a masala you’d have to go out of your way to find it. Hunt around for an Indian food shop, get there and buy it. Bet it wouldn’t happen. You’d just never try this recipe. That would be too bad.
Beets, carrots, leeks, parsnips, turnips, potatoes, shallots, garlic, brussel sprouts. The bounty of the fall markets. For me, fall is a bittersweet time of year. Winter is coming. And yet, there’s comfort in the kitchen. It’s a time to re-discover long simmered braises, warming soups and roasted root vegetables. Roasted beets and carrots, potatoes and shallots, and parsnip and turnip come back into the kitchen like old friends.
Goat cheese and a balsamic glaze makes this a versatile side to roasted poultry or can stand alone as an appetizer.