In a need to have more veggies and green in my life (winter makes me only want carbs), I decided to search the best recipe for Green Goddess Dressing. After a lot of research, I chose the Green Goddess Dressing from the NYTimes and I am so happy with the end result. It is delicious, fresh, and easy to eat with crudites or salads — a great way to add more green to my day.
Ingredients:
I was first introduced to this Roasted Carrot Salad at one of my favorite NYC restaurants, ABC Kitchen. Although it has been years since I have last eaten there, I distinctively remember the salad — the rainbow colors, the mixture of elements, and most of all how delicious it is. Ever since I found the recipe (Thank you, NY Times!), I have made this salad 5 times (in 2 weeks). It is SOOOOOO GOOD! A perfect salad for summer (or winter) and alone (or for guests).
The perfect salad!
My kids take a really amazing (virtual) cooking class after school one day a week, where they cook dinner for the family. Although I am heavily involved in every aspect of the class, we all enjoy it thoroughly. I learn SO much and love all the food we have made thus far. This past week, we made ramen AND a carrot ginger dressing to go over iceberg lettuce. I loved the carrot ginger dressing so much that I basically drank it like water…..and am already on the second batch!
Ingredients:
Crunchy, refreshing, tasty, light, and nutty. So good, so good. The salad is great on its own, or combined with other Asian flavors. The creator of this salad, my-sister-from-another-mister, likes to add this with her miso salmon, rice, and scallions. I love it alone or with anything. And even better — it takes only a couple of minutes to make!
Mini cucumbers are delicious plain, but even better with this sesame asian dressing.
Back to the routine and life in the city…also back to the kitchen and looking for yummy and healthy recipes to cook. I came across this Red Cabbage salad from my favorite salad cookbook, Leon Happy Salads. It did in fact make me happy — super delicious.
Ingredients:
Creamy and oh so dreamy. This salad dressing from my new favorite cookbook “Eat Clean Play Dirty,” is great to make for the week ahead and drizzle on crudites or any salad. It was so good that immediately after I made the first batch, I QUADRUPLED the recipe to have more to grab for any and every salad!
Ingredients:
Adapted from my new favorite cookbook, Leon Happy Salads, this cabbage salad is crunchy, tasty, and super easy.
Rainbow salad!
One of my biffles is an amazing cook — even though she claims she hates cooking. She can easily throw together a five course meal for her family where *everything* tastes divine. Although she likes to experiment and try new recipes, she also has a set of ‘go-to’ recipes that she makes throughout the week. This is her go-to-kale salad. It is so good that this past week, I made it THREE times. So easy, and so delicious!
Ingredients:
THIS DRESSING IS SO GOOD THAT I WANT TO DRINK IT LIKE A SMOOTHIE OR SLURP IT LIKE A SOUP. If you like carrots and ginger, then you must make this dressing STAT. It takes a whole whopping five minutes and requires little work (just some obscure ingredients), so make it, and thank me later.
Ingredients
Last week, I had a Mexican themed dinner and made the most delicious corn quinoa salad! It was cheese-less, oil-less, but full of flavor, spunk, color, and taste. You must make it — even if you don’t like quinoa or corn, make it! (I served it along with a green salad, kale-chicken enchiladas, and salsa….yum!)
When I cook, I am a mess. But then I clean up. And hello tequila in the background. You must serve tequila when eating Mexican food.
I love browsing cookbooks so when Salad for President, came out I was ecstatic. This cookbook is full of recipes, interviews and contributions from creative artists / chefs / writers / musicians.
This book is the perfect hostess present (coffee table book?)
Inspired by What’s Gaby Cooking, I have been making a raw brussels sprout kale salad weekly. Basically, it is shaved brussels sprouts, finely chopped kale, and a variety of nut and fruit to give it some JAZZ.
What would I do without KALE?
My new favorite green salad dressing — better than green goddess as it has no dairy or mayo. A must try! Super easy and delicious. A great way to start the new year — fresh and green.
Ingredients:
* 1/2 cup fresh mint leaves
* 1/2 cup fresh cilantro leaves
* 1 cup fresh parsley leaves
* 1/4 cup olive oil
* 1 tablespoon white vinegar
* 1 teaspoon salt
* juice of 1/4 a lemon
Directions:
Green leaves!!!
Inspired by the Flower Crown Gathering and the scrumptious appetizers served, I re-made the basil vinaigrette. It is delicious, healthy, and GREEN!
Ingredients:
A couple of weeks ago when we got back to NYC after our summer out west, I knew that my schedule was going to be demanding and all-over-the-place (what’s new?). I knew that I didn’t want to eat cereal / protein bars / kids leftovers for my quick lunches, so as a solution, I ordered a kit from Urban Remedy, a new line of raw, ready-to-eat snacks, meals, cold-pressed juices and energy boosting tinctures. Not only were the meals fresh and healthy, but they were unbelievably tasty. I’m ready to place my next order!
Yes, part of my “crazy busy schedule” was me watching tennis with my father. But it is family bonding time, right? Urban Remedy turned out to be the perfect travel meals/snacks.
Here is a sample meal from my mother. And yes, she is a creative genius in the kitchen — she rarely looks at recipes and constantly uses her imagination to combine the freshest ingredients she finds. The key is organic and fresh veggies!
Tomato, Cucumber, Parsley, Anchovy salad. Fresh veggies from the CSA. True perfection.
First of all, CHECK OUT THIS POST ON COOKING on The New Potato. Holy moly, it is an honor and a privilege to be featured side by side with my mother-in-law, my hubba husband, and my gorgeous little girl (who, if you asked me, stole the show)
Recently, I have heard so many good things about kelp and its nutritional benefits. First and foremost, is kelp a noddle or a plant or a string? What is kelp??? Kelp noodles are a sea vegetable in the form of an easy to eat raw noodle. Made of only kelp (a sea vegetable), sodium alginate (sodium salt extracted from a brown seaweed), and water, Kelp Noodles are fat-free, gluten-free, and very low in carbohydrates and calories.
Kelp! (rhymes with help)
I have a close friend who is hands down the best cook in the world (actually, tied with my mother). Everything she makes in the kitchen is scrumptious, delicious, and out of this world good (she is also beautiful, loving, caring, stylish — damn I have AMAZING FRIENDS!!!!!). So when I was at her house last week and devoured a whole gallon of salad, I had to know HOW DO I MAKE THAT DRESSING? The salad was simple — cabbage and tomatoes — but I couldn’t stop eating it. It was the most delicious two ingredient salad I had ever tasted — all because of the dressing. My friend, embarrassed, said that the dressing was store bought (not her typical style) and said it cost her $17 for the bottle (NYC — your prices are totally bonkers a$$ crazy!).
Salad! But what makes the salad is the dressing….
Mexican + Salad = Perfection. This is a must-make salad for the end of summer, beginning of fall, or quite frankly *anytime* of year. It is one of the dozens of delicious recipes in ‘Fried Chicken & Champagne‘ (highly recommend this cookbook!).
After shot. Rainbow veggies.
I don’t love celery. Actually, I dislike it. But for some reason, I love this celery salad. Weird because the salad is celery plus a little parsley and shallots. Call me crazy. But trust me, this salad is crunchy, refreshing, summery, and tasty.
All of my favorite recipes are originally made by my favorite chef, my mama. My mother is hands down the most inventive, creative, and talented chef in the kitchen (among many other traits and accomplishments). And this green bean salad has been in her repertoire for years, and as a result has become one of my go-to-salads. It is fresh, easy, healthy, and good in any season. Enjoy!
New York finally got a whiff of Spring yesterday! The birds sang, the sun glistened, it reached a whopping 43 degrees, and daffodils emerged (in bodegas, but still…..) Spring, colors, chirps, here we come! Goes hand in hand with a dollop of bright orange goodness to kick start your salad! Here is a recipe for the perfect Japanese carrot ginger dressing. Who knew a dressing could taste so delicious? Must try! (but be careful, it kinda looks like soup. It is not soup).
This coleslaw is a great side dish for a summer evening. Crisp, crunchy, light, and tart. And best part: NO MAYONNAISE!
Ingredients:
