Tag Archives: salads

Lemon Kale & Chili Chickpea Salad ~and~ Caramelized Peach & Mint Arugula Salad

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Summer salads!  We currently have a mere two rows of rocket arugula, each maybe three-feel long, planted in one of our gardens, and even though I’ve instructed all the neighbors to help themselves, we’re overrun with arugula.  If you don’t harvest it, it will bolt (produce flowers and seeds) according to Evolution’s imperative, and then you’re out of luck stuck with flowering plants sporting dinky, anemic leaves.  The solutioLemon Kale & Chili Chickpea and Caramelized Peach & Arugula Saladsn, obviously, is endless salads.

We also happen to be in peach season and kale season, and thus we give you:   Lemon Kale & Chili Chickpea Salad and Caramelized Peach & Mint Arugula Salad.  These are awesome salads because they are hearty but not heavy, and they keep well in the fridge.

Lemon Kale &… Continue reading →

Quick Lemon Pea & Avocado Salad

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It should be too late for peas right now, but Spring and Summer have been cool enough thus far to keep pea plants producing.  I picked up one of those small, plastic trays of some at the Grand Army Plaza farmers market to compliment my own modest, backyard-garden haul and improvised my way through the following.  I sIMG_2128imply had the avocado on-hand and needed to use it, but the crispness of the peas contrasted very nicely with its silkiness.  This recipe makes two salads to accompany entrees.

Lemon Pea and Avocado Salad

  • 12 ounces of fresh peas
  • juice of one lemon
  • 2 tbs dried thyme
  • 1 dash of chili powder
  • 5 or 6 cloves of garlic crushed and minced
  • 1 avocado
  • salad greens
  • olive oil and salt & pepper, each to taste Continue reading →

The Tofu Conundrum

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greek salad with baked lemon dill tofu

I understand the shudder that goes down some people’s spines whenever the word tofu is mentioned. Despite the fact that I, long a convert to the way of the bean curd, will eat tofu in any form under the sun, I have been known to eschew many foods on the basis of texture, so I can understand why some might quail at the thought of a watery or slimy white block. But if you are one of the many tofu-haters out there, fear not; there may yet be a preparation of tofu you can fall in love with.

Marinated and baked tofu is delicious, with a firm but juicy texture that is a perfect complement to crisp salad greens. What’s more, it’s easy to make. Here’s my recipe for Lemon Dill Baked Tofu, which I love to serve with a giant Greek salad. Continue reading →