We all have our favourite version of potato salad. There’s the creamy mayo and egg version “just like Mom use to make”. Or that smoky and warm German masterpiece with a wine vinegar tang. Then, sometimes, trusting our tastebuds, we let potatoes shine tossed with Thai red curry paste and coconut milk, or a Mediterranean version with a generous squeeze of lemon juice and robust olive oil.
And then there’s this, with the not-so-traditional role of the acid taken over by pickle juice.
There are plenty of updates that need to happen, both in terms of recipes that need to be posted (dozens!), updates about events (starting to be listed here), and details about the third book (also here). But it’s about time I post a recipe.
So let’s talk broccoli salad. I love it. I love all variations of it. My favourite, in fact, is roasting broccoli in the oven with red onions, then tossing it with a mixture of tahini, lemon, and garlic. And then there’s this: a no-mayo variation of the classic with a tangy vinaigrette using summery flavors. I love this one.
And once you make that and still have a hankering for broccoli, try tossing it in an olive oil-based vinaigrette using dark balsamic and a bulb’s worth of roasted garlic cloves. Add capers, olive, artichoke hearts, roasted red peppers, and cherry tomatoes for good measure and you’re set.
Am I too late for spring peas? I might be. But if I’m not, or you smartly froze some, then give yourself 20 minutes* and make this soup.
So the photo is a little blurry, but let’s be frank: eating, learning, laughing, and having a great time (in this case, at a Della Terra workshop) is the priority. Photo-taking? A quick snap of the smartphone gives you the right idea.
By now, I’m sure all you lucky people who have grilling machines in their backyards are putting them into good use. I’m living vicariously through you, deeply inhaling that those char-scented wafts as I meander around wishing I had a backyard.
That aside, once in a grand while I have access to one, and then I do things like this.
Grilled lettuce and greens might seem a little out of the ordinary if you’ve never done it before, but trust me, it’s the best way to enjoy salad in the summer. I’ve done a Grilled Caesar Salad before (in this super old post), which is what got me started with this salad-on-the-grill kick.
I love strawberries. Maybe it’s my favourite fruit. Niagara strawberries, of course, are amazing and finally in season.
I love biscotti. All sorts, all kinds, preferably without glaze. ]
Oddly, though, I don’t love crunchy cookies. I mean, I’ll eat them (after all, they are cookies), but I will always choose soft or chewy, first.
Similarly, I don’t love nuts/seeds in cookies.
But I love the crunchiness of biscotti and when its loaded with nuts.
This is the first time I’ve used fresh fruit (other than applesauce) in biscotti, and, the infusion of strawberry flavor is so, so good. Cooking down the strawberries to a thick, jam-like mixture worked perfectly. I stored some in the freezer and found them a few months later (how I forgot about them is beyond me), and the strawberry flavor grew so much in intensity. It’s certainly a method I’m going to use again.
My mind’s already thinking of combinations: apricots with walnuts, blueberries with macadamias… Suggestions?
You know, I’m thinking term “pickled onions” doesn’t probably sound very good. Maybe “marinated” or “tangy” would be better in this case. This is mostly because whenever I hear the word “pickled”, I immediately think of these. And while I’m sure they’re delicious…
But anyway, these pickled onions? They’re really good. And I would assume they don’t taste like pickled eggs. And, if you need excuses to use them, they’re really good on chickpea burgers, too. (What’s that? You don’t have a recipe for a fantastic chickpea burger? You sure do!)
The only change I’d make to this recipe (if I were making it right now and I had a backyard) is putting those asparguses (asparagi?) on the grill instead for some smoky goodness. Or nix the dressing in the Grilled Radishes and Asparagus with Lemon-Dill Vinaigrette and toss with these onions instead.
If you know me in real life, I often give too many options. So I can stop here, but, let me assure you: I have more. Continue reading →
Some of you might know that once a month, I lead a workshop at Della Terra Fresh Olive Oil and Balsamic Tasting Bar. If you’ve not been in, you’re missing out on (a) a super-delicious experience and (b) the best olive oils, balsamics, and specialty vinegars you’ve ever had. Really.
Tasting is believing, folks, so you have to give it a try. If you’re going to be at Niagara VegFest this weekend, you can give it a test-run there, but it won’t be long before you’ll want to head into the store.
Anyway, this isn’t a Della Terra commercial, but instead, this recipe uses one of the oils that it has to offer. Modelled after my Onion-Kale Dip, it adds some depth with a Cilantro and Roasted Onion Olive Oil and some zing via Premium White Balsamic vinegar. Serve it with cucumbers or chips or whatever you’d like. Or just eat it with a spoon. Because you will.
In fact, sometimes I find myself having lengthy conversations with people about the many deals we score at Costco. I’m not one to buy massive amounts of floor cleaner, but I do love the selection of food items that I can’t find elsewhere or can find only in the US. (And, as an aside, I’ve also scored some more expensive items in the past, like a mattress, that saved me thousands).
Costco has become super celiac-friendly, and though I don’t purchase many of the items, it’s nice to know that they have so much to offer. I could write paragraphs here on what I buy or things I spot on my twice-a-week-or-so Costco trips and if you are interested, you’re welcome to get me started on my Ode to Costco.
But… the reason I’m waxing some Costco poetics right now are for a recent new freezer item: green garbanzos.
Texture and taste-wise, they’re like a cross between edamame and chickpeas. They’re in the frozen section, take about 3 minutes to prepare, and just are really, really good. Especially in this salad.