crispy rice with ginger-citrus celery salad

lightly adapted from Bon Appétit. ingredients FOR THE DRESSING 1" piece ginger, peeled, finely grated1 small garlic clove, finely gratedJuice of ½ orange or 1 mandarin orange1 Tablespoon vegetable oil½ Tablespoon low-sodium soy sauce½ Tablespoon fresh lemon juice⅛ teaspoon toasted sesame oilKosher salt FOR THE RICE & ASSEMBLY 1 small head of broccoli (about 5... Continue Reading →

charred peppers with lemon ricotta & cucumbers

from Bon Appétit. ingredients ½ cup walnuts 6 Tablespoons extra-virgin olive oil, divided, plus more for drizzling 4 sweet Italian frying peppers (or Anaheim chiles or shishito peppers) 1½ cups whole-milk ricotta 1 lemon 6 medium Persian cucumbers (about 1 pound), sliced on a deep diagonal 1 cup mint leaves, torn if large method Place... Continue Reading →

fancy & beautiful tomato salad

from Bon Appétit. ingredients 1½ pounds heirloom tomatoes (about 3 medium), cored and cut into wedges 12 ounces mixed cherry tomatoes, halved across equators 1¾ teaspoons kosher salt, divided plus more zest from about ¼ lemon + juice from about ½ lemon ½ garlic clove, grated 6 Tablespoons extra-virgin olive oil 2 Tablespoons za’atar 3... Continue Reading →

naan-zanella

A perfectly refreshing summer salad! adapted from Food Network. ingredients 1 store-bought naan, large diced 2 Tablespoons olive oil Kosher salt, to taste 1 cup heirloom cherry tomatoes, cut in half 1 small cucumber, halved and sliced into half-moons 1/2 cup sliced strawberries or peaches (or favorite seasonal fruit) Balsamic reduction, for drizzling optional, for... Continue Reading →

rent week egg salad

from Bon Appétit. ingredients 8 eggs ¼ cup mayonnaise 3 Tablespoons whole grain mustard juice from ½ lemon a few Tablespoons of chopped fresh parsley optional, for serving: more chopped herbs, freshly ground black pepper, flaky salt, Aleppo pepper, toasted bread... method Boil a pot of water and slowly lower eggs in. Immediately start a... Continue Reading →

fiesta kale salad with avocado

from Cookie and Kate. ingredients SALAD 1 large bunch of kale (about 10 ounces) 1 14 ounce can black beans, rinsed and drained optional, omit if vegan: ½ cup feta crumbles handful of dried cranberries 1 avocado, diced ½ cup fresh cilantro leaves, chopped ¼ cup pepitas 3 corn tortillas (or a couple handfuls of crumbled tortilla chips) JALAPEÑO-LIME DRESSING... Continue Reading →

potato salad with mustard vinaigrette

For a vegan potato salad, just omit the eggs! from Bon Appétit. ingredients 2½ pounds new or baby Yukon Gold potatoes, scrubbed 4 large eggs, room temperature 1 teaspoon mustard seeds 3 Tablespoons apple cider vinegar 2 Tablespoons whole grain mustard 1 teaspoon honey ⅓ cup olive oil Kosher salt and freshly ground black pepper... Continue Reading →

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