Friends, I’m in love. While coconut has always had a place in my heart, I have had little admiration for coconut water. Until now. Thanks to Whole Foods, I learned about a new way to prepare a green smoothie, and it’s one that I’ll likely be making weekly. Summer will never be gone as long as this bad boy (or girl, no judgement) sticks around!
In Portland, Asian-fusion is its own food group, and while Pok Pok and Koi Fusion are among the city’s highest acclaimed Asian restaurants, Lardo is quickly rising through the ranks. The best Lardo menu item I’ve had thus far is their Pork Meatball Banh Mi, with its sweet, spicy, and pop of freshness flavor, this is a meal I can get behind any time of year. In an effort to limit how many times a week I want to eat out, I made my own Lardo-inspired banh mi, and while it’s not perfect, it’s pretty darn close!
Oh, yeah, summer won’t be over that easily! This salad is very simple to put together and a perfect side dish (or even a full fledged meal).
Ingredients (serves 4)
- 1-2 corn husks or 1 can of corn (on the cob is WAY better!)
- 2-3 tbsp butter
- Seasoning – I keep this open-ended, because it can be good with so many different flavorings. I chose a BBQ rub, comprised of chili powder, garlic powder, kosher salt, brown sugar, cayenne and Italian seasonings
- 2 avocados, cubed
- tomatoes, diced (I prefer cherry tomatoes, but that’s just my bag)
- Kale leaves
- Mozzarella cheese
- Optional meats: salami, cubed chicken, salmon
Grill up the corn adding butter and seasonings toward the end of its roasting (after about 10 minutes). If it’s not grilling season, it’s just as easy to do this on a stove top, it just tastes better when it’s off the cob. Mix in with avocado, tomatoes, and any other toppings you’d like. I found that the butter coated the whole dish nicely and didn’t require any additional dressing, though I would recommend a squeeze of fresh lime over the whole thing. Enjoy!
Fast, visually pleasing and delicious, this salad brought me great joy as my dinner. I was lazy after pilates and didn’t want to cook, so I dug through the fridge and tossed together my findings, and thus became my tasty meal.
- Blue cheese crumbles
- Shredded cabbage
- Died cranberries (or cherries)
- Pumpkin seeds (great for building immunity)
- Pine Nuts
- Fig & Walnut Vinaigrette (found at New Seasons)
- Cauliflower (first tossed with the Fig & Walnut Vinaigrette)
- For meat lovers, I would recommend adding in some salami, perhaps Olympic Provisions’ Sopressata or Finocchiona – just the right amount of salty to balance with the blue cheese
It’s no secret that one of my favorite places in the world is Hipcooks. I’ve written about them many a time, and am happy to say that I have recreated multiple dishes they taught me, but I think this one is my favorite. To ward off the initial scrunchy face syndrome, Hipcooks wisely calls the sauce for this dish “Salsa d’Acciughe e Rosamarino”, which has a lovely ring to it, rather than what it actually is: garlic, rosemary, lemon and anchovy sauce. No matter what, it’s delicious, so wipe that scrunch off your face, make this up and enjoy the hell out of it!
I am a big, big fan of The Dough Will Rise Again blog, and this morning’s kale pesto post has me drooling. Looking forward to trying it myself!
Happy 2014! I apologize for the gaps in posting… like about half the country, Michigan got pounded with a few intense snowstorms over a span of 10 days, and then our temperatures plummeted for a while (on a Tuesday, our wind chill was -40° [yeah, you read that right]… 3 days later, on Friday, our high was 42°). Trying to accomplish everyday activities while fighting 2 feet of snow gets exhausting pretty quickly; and the crazy, intense cold lead to a lot of evenings where I refused to come out from under a pile of 7 blankets, for fear of frostbite. So, no posting. But, the weather has relaxed a little bit, the temperatures no longer begin with a negative sign, and I can once again feel my hands!
I realized a couple days ago that I had a giant bunch of kale wilting away in the fridge. It was…
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Yes, even in winter there is the possibility of a bright, spring-like salad. During a recent discovery of Buyers’ Best Friend, I walked away with some basil infused olive oil and orange balsamic vinegar and have been eager to test them out.