Leftover Healthy Vegetable Bowl

09. May 2018 Vegetables + Salads 0
I don’t have measurements for this recipe because it truly is a leftover bowl of whatever I needed to use up in the fridge. The only thing I bought is the sweet potato. Ingredients: sweet potato red cabbage broccoli scallion sprouts quinoa carrot avocado lemon juice oil, salt, pepper For the dressing: 2 garlic cloves ...

Flash-Fried Squid

17. April 2018 Shellfish, Vegetables + Salads 0
I wanted to eat shrimp tonight but picked up a pound of squid instead from Whole Foods that called out my name. My intent was to eat light for dinner with the least amount of time spent cooking. I got just that with this Asian-flavored salad. I used the Chinatown-bought wok here that I inherited ...

Farro Arugula and Mint Salad

07. March 2018 Vegetables + Salads 0
I can’t give you exact measurements to make this salad because I was assembling it by taste and by eye: a handful of arugula leaves in a bowl balanced with torn parsley and mint leaves, and then enough cherry tomatoes to add some color to the bowl. The apple cider vinegar is a nice touch ...

Shrimp on Couscous and Summer Vegetables

12. September 2016 Shellfish, Vegetables + Salads 0
This is from Jamie Oliver’s Everyday Super Food with a few adjustments. If you’re out of luck and need to use frozen and cooked shrimp, make sure they are completely thawed and dried with paper towels before you mix them in with the marinade. (I’m sorry, by the way.) Leave them soaking longer so that ...

Cauliflower Pizza

There’s several cauliflower pizza recipes out there, but my version doesn’t use tomato sauce because I don’t want my pizza to be soggy. Using one egg binds the ground cauliflower, but not so much that you can actually fold it and eat it like a pizza–you’ll still need a fork to eat this, and perhaps ...