Travel Eats

Entries in salad (15)


Leek, leek rhymes with weak

 I know these aren't leeks but I treated them like leeks and the Game of Thrones reference wouldn't work with onions.  Used the recipe from Mark Bittman's How to Cook Everything.  Saute in a little olive oil and salt til browned on each side.  Add one half cup of red wine and some thyme sprigs, cover and braise for ~5 minutes.

Add a squeeze of lemon juice, salt and pepper to taste.

Next time remember to check your table for stability.

And totally off topic, another recipe for a potato salad that we plan to take to the river for our picnic today.  It's going to be 85 degrees here today.  Jealous?  You will have the last laugh when it's 105 in June.

Fingerling potato salad

1 lb fingerling potatoes-boil until tender and allow to cool completely

3 stalks celery, chopped into 1/4" dice

1 cup plain yogurt (I used Bulgarian style)

1 tsp dried mustard

2 TBS chopped fresh dill

2 TBS sherry wine vinegar

1 TBS sugar

3 scallions, sliced thin


Whisk all ingredients except potatoes and celery together.  Adjust seasonings.  Add potatoes and celery and toss.  If you are feeling decadent, you can crumble some bacon in just prior to serving.


cucumber caprese

 These pictures are my first attempt at using a tripod.  After leaving {escaping} work a little early today I scrambled to Costco to find dinner fixings...Poor Sophie had frozen pizza and grilled cheese for dinner the last two nights.  I was pleasantly surprised to find mozzerella di bufula and decided to make this riff on a Caprese salad.  The addition of cucumbers meant that Sophie would actually would have a salad instead of just cheese with pesto. No real recipe--just combined grape tomatoes, English cucumbers with cheese and pesto.  Please note the beautifully cooked medium rare steak in the foreground--Sophie microwaved her portion into jerky.


Lucky Salad

This salad is my coworker's favorite, and we had a long night ahead of us.  Once a year the faculty covers L&D when the residents have their retreat.  Historically it has been a horribly chaotic experience fraught with high risk patients coming in by the busload.  Anticipating the need for a quick and quality meal we decided to bring in our own food--ready when we wanted it and not takeout pizza.

I modified a recipe I found on Smitten Kitchen.  I have used sweet potatoes in the past--actually I think they are better and will use exclusively in the future as they are easier that butternut squash as well. 

For the salad:

1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces

1 medium garlic clove, minced

1/2 teaspoons ground allspice
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, 1/4" dice

2 large handfuls of arugula

For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Combine beans, squash, onion and arugula, tossing with dressing.  The dressing can also be served on the side.  I have held this salad at room temp for several hours without affecting the quality.

To take the onion flavor down a notch I chopped the onions and put them in an ice water bath for 10 minutes, drained and dried before adding to salad.  Our patients thanked us for this.

We had time to eat our salad.  In a strange turn of events, the night was peaceful with two nice, normal vaginal deliveries and no drama or trauma.  Maybe I will have to make this salad every year. 


Redemption Rice



Why did I try to cook rice on the stove top when I have a perfectly good rice cooker in my pantry?  Luckily this was an Ikea pot so I figured I could just throw it out if it wouldn't come clean.

 Unfortunately, I didn't have any more sticky purple rice and substituted the Korean grain mixture.  It cooked up no problem in the rice cooker.

Rice Salad

2 cups rice--cook using method of your choice (hint-use a rice cooker)

2 bell peppers, 1/4" dice

2 small zucchini, 1/4" dice

3 scallions, white and green parts, sliced thinly

2 cups torn arugula

juice of two lemons

1/4 cup extra virgin olive oil


2 TBS chopped fresh herbs (tarragon and lime basil for me)

Allow rice to cool to room temp.  Add all remaining ingredients.  Salt and pepper to taste. 

 Makes a nice all-in-one side dish for dinner with plenty of leftovers for lunch. 

About that pot....did I get it clean?

 I did.  I used Barkeepers Friend, hot water, dishwasher detergent to no avail.  I had to bring out the big guns....

Elbow grease baby. 


Enough is Enough

I hate overnight flights.  I hate the waiting in airports.  I hate eating crappy airport food.  I hate getting home and unpacking.  I hate grocery shopping, especially when I am tired and feeling bloated.  I don't hate figs, or finally getting to eat a home-cooked meal after 2 weeks of overindulgence.  My post-cruise diet plan of celery sticks was already derailed by a bag of Korean corn snacks at 1 a.m. on the flight from Anchorage, but that's no excuse to let the whole day go to hell.  I think I was the only person in Costco who spent >$100 on fruit and veg.

Thanks to my neighborhood pet and plant sitter my basil (and my cats) survived two more weeks of Texas heat and drought.  The pre-vacation refrigerator purge paid off, and I was able to store all my groceries with ease.  The unopened log of goat cheese + fresh figs + basil + spinach=delightful dinner salad modified from Yotam Ottolenghi's Plenty.

3 TBS pomegranate molasses

1 1/2 tsp Dijon mustard

1 large shallot, finely minced

4 TBS extra virgin olive oil

2 TBS balsamic vinegar

salt and freshly ground pepper

3 large handfuls of baby spinach, washed and dried

1 cup basil leaves

5 fresh figs, quartered

2 oz. goat cheese, crumbled

1/2 cup walnut halves

In a bowl mix shallots/mustard/pomegranate molasses with whisk.  Add olive oil in a slow stream, whisking constantly.  Add vinegar and whisk again.  Salt and pepper to taste.

Toss greens with dressing, top with figs, walnuts and goat cheese.

This was one of the easiest vinaigrettes I have ever made.  I am not sure if it was due to the relative thickness of the pomegranate molasses, but it came together beautifully and didn't separate after whisking.  This amount of dressing should be enough for two salad recipes.  The walnuts would have been even better toasted had I not been exhausted and the temp hadn't been 99 degrees outside.  Sophie has decided she likes figs, sans Newton and even suggested watermelon for dessert.  Nice to be home and back on track with healthy eating.