Grilled Peach Salad with Halloumi Cheese, Caramelized Onions and Arugula

grilled peach halloumi salad

Our summer sun has disappeared briefly into the gray clouds of “Fog-ust” this month in the Bay area.  I cheated and made this salad on our grill pan inside, as grilling outside huddled in the dark in long pants and a sweatshirt doesn’t have quite the allure of grilling while relaxing outside in your shorts on a warm evening.  For those of you having a legitimate hot August, feel free to do this recipe all outside, cooking the peaches, chunks of red onion and the halloumi cheese on the grill and tossing them from the grill straight to bowls full … Continue reading

Roasted Delicata Squash Salad with Pomegranate Seeds and Spicy Maple Dressing

squash_pomegranate_salad

Fall at the farmers’ market has a whole different feeling, and while I miss the fresh berries terribly, I do love how forgiving fall produce can be.  I lugged home a heavy bag today, filled to the brim with butternut and delicata squashes, onions, garlic, a bottle of apple cider and several pomegranates.  One of my pomegranates escaped and went rolling down the sidewalk in front of me, but I just scooped it up and it was really no worse for wear. Fall produce can be just as pretty as it’s spring and summer brethren (I love the colors of … Continue reading

Tomato, Cucumber, and Mozzarella Panzanella

panzanella_FG

So I’m not actually a salad person.  This may come as a surprise, since I’ve just offered you blog posts about salad all week.  When I go out to eat, a salad is the last thing that I ever think to order.  I like salads, but I always feel like they’re so easy to construct at home that it’s silly to order one out.  In a restaurant, give me pizza, homemade pasta, or perhaps Gather’s vegan “charcuterie.” Something that’s a pain, if not down right impossible, to make at home. When I do eat and make salads, I like them … Continue reading

Wheat Berry, Lentil and Butternut Squash Salad with Balsamic Reduction

autumn_lentil_wheatberry_salad

Have you ever had a coworker peer over your shoulder at your lunch and proclaim “wow! that looks really … healthy…”  Let me warn you in advance that this salad will definitely get the reaction.  So just calmly thank your coworker because you’ll be prepared. I’ve failed to make a balsamic reduction about ten million times.  I’ve reduced not enough and just had extra pungent vinegar.  I’ve reduced too much and made rock candy.  I’m still not sure what voodoo magic J had to work to save that pan.  By some rule of randomness, I finally succeeded, but I’m not … Continue reading

A Salad for Tax Season

When I was young and foolish, I actually liked doing my taxes. I did them on paper, with the little workbook next to me, adding up everything in pencil with an eraser close at hand. After I had checked through everything, and gleefully totaled up the amount of my refund, I would happily copy everything over onto the real forms in definitive pen. I felt grown up, and I was proud of myself for deciphering the tax code and its truly mystifying instructions and subparts. Perhaps I had more time, or more patience then. I know I certainly had fewer … Continue reading

An Ode to Kale

kale salad with diced apple and extra sharp cheddar

Did kale recently become trendy? I have no recollection of kale from childhood. Of course, my mom got us to eat vegetables by hiding them in cake (the chocolate and zucchini combination is perennially smart and sneaky), so it’s perhaps unsurprising that kale and I were unacquainted. Still, lately kale parades about as the new celebrity vegetable, getting prime space in the grocery store, and even magazine glamour shots. For the last year or so I’ve been buying all the kale hype, eating it up if you will (or won’t. I understand). I introduced myself to kale by finally climbing … Continue reading

Happy New Year!

Ricotta Gnocchi

J and I decided to stay in and cook something really decadent for New Year’s this year. We both have fond memories of the time we made gnocchi in my kitchen back in Cambridge, so we decided to try ricotta gnocchi this year. I followed this recipe from the NY times, just leaving out the sage. We decided to pair the gnocchi with a spicy arrabiata sauce plus a simple salad and some bread. The gnocchi were actually much simpler than the potato version. I just mixed together the eggs, ricotta, parmesan and flour. I also added in about a … Continue reading