To Try: Jeanne Lemlin’s Asian Coleslaw

Serves 8 as a side dish

6 cups finely shredded Napa cabbage
2 cups finely shredded purple cabbage
1/2 cup shredded carrot
1/2 cup finely diced white onion
3/4 cup minced cilantro
3 tablespoons Chinese seasoned rice vinegar
1 tablespoon sugar
2 tablespoons Asian sesame oil
1/2 teaspoon salt

Combine the vegetables and cilantro in a large bowl. Sprinkle on the remaining ingredients and toss well.   Let sit at least 20 minutes before serving so the flavors can meld. Cover and chill any leftovers. Pour off any accumulated liquid before serving again.

Published in: on February 25, 2017 at 4:36 pm  Leave a Comment  

To try: Chicken Salad with Miso Dressing


After cooking the chicken, J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Sciene and the Serious Eats online column of the same name, throws corn on the still-hot grill to use in this unusual, delicious salad.

  • Yield:Serves 6 to 8 (4 cups)
  • 2 ears corn
  • 2 green onions, white and pale green parts only, sliced diagonally into 1- to 2-in. slivers
  • 3 leftover grilled chicken cutlets, coarsely shredded (about 2 cups)
  • 1 avocado, diced
  • 1 tablespoon shiro (white) miso*
  • 1 to 1 1/2 tbsp. fresh juice from 1 large lemon
  • 1 teaspoon whole-grain mustard
  • 1 small shallot, minced (1 to 2 tbsp.)
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and pepper


1. Cook corn: Either husk ears and grill until browned all over, or microwave in the husk 2 minutes.

2. Meanwhile, make dressing: Whisk miso, lemon juice, mustard, and shallot in a small bowl. Whisking constantly, drizzle in oil. Season dressing with salt and pepper.

3. Put green onions in a small bowl and cover with cold water. Set aside 10 minutes to crisp and curl. Meanwhile, slice kernels from cob into a serving bowl.

4. Drain green onions and add all but about 2 tbsp. to corn, along with chicken. Pour in dressing, toss to coat, and season with salt and pepper. Add avocado chunks and fold in gently to combine. Top with remaining green onion. Serve immediately.

*Find mild shiro miso, a widely available Japanese seasoning paste of fermented soybeans and rice, in the refrigerated section by the produce.

Nutritional Information

Amount per serving

  • Calories 219
  • Caloriesfromfat 51 %
  • Protein 20 g
  • Fat 12 g
  • Satfat 1.8 g
  • Carbohydrate 8.8 g
  • Fiber 2.4 g
  • Sodium 259 mg
  • Cholesterol 46 mg
Published in: on November 12, 2016 at 6:50 am  Leave a Comment  

To Try: Go-To Gazpacho

From You’ve Got it Made by Ellie Krieger

1 medium cucumber, peeled and seeded, divided
1 medium red bell pepper, cored, divided
1.5 lbs rope tomatoes (4-5 medium), cored and quartered
1 slice whole-wheat sandwich bread, crusts removed
3 Tablespoons extra-virgin olive oil1 Tablespoon sherry vinegar
1 small clove garlic, minced
1/4 teaspoon salt

For serving:  4 teaspoons extra-virgin olive oil

Chop half of the cucumber and half of the pepper into large chunks and put them into a blender.  Finely chop the remaining cucumber and pepper and set aside.

Add the tomatoes, 1/2 cup of water, the bread, oil, sherry vinegar, garlic, and salt to the blender and blend until smooth.  Stir in the chopped peppers and cucumbers.  Chill in the refrigerator in an airtight container for at least 2 hours.

Stir before serving and drizzle each bowl with 1 teaspoon of the oil.

Serving size, about 1 cup. Per serving: Calories 190, total fat 15mg (mono fat 10.8g, Poly fat 1.8g, Sat fat 2.1g) Protein 3g; Carb 13g; Fiber 3g; Cholesterol 0mg; Sodium 480mg. Excellent source of: Manganese, Vitamin C, Vitamin K.  Good source of: Fiber, Molybdenum, Potassium, Vitamin B6

Published in: on July 20, 2016 at 3:32 pm  Leave a Comment  

Citrus Kale Salad with Avocado & Walnuts

My take on a recipe by Ree Drummond© 2015 Television Food Network, G.P. All Rights Reserved.

1 small bunch kale, leaves torn off the stalks
1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon sugar
1 clove garlic, pressed
Salt and freshly ground black pepper
1 heaping tablespoon sour cream or plain Greek yogurt (optional)
3 mandarins, segmented (or 1 orange, skin cut off, and cut into chunks)
1 jalapeno, seeded and sliced very thin (optional)
4 ounces goat cheese (chevre), crumbled
diced avocado
chopped walnuts

Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it’s nice and creamy.Toss the kale in half the dressing for a minute or so, then add the citrus pieces, jalapeno slices and goat cheese. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.) Serve cold, topped with avocado and walnuts.  Keeps well.

Delicious topped with sliced Honey-Miso Chicken.

Also good with halved red grapes instead of oranges.


Published in: on December 19, 2015 at 6:13 pm  Leave a Comment  

To Try: Sweet Corn & Goat Cheese Fettucine

from San Jose Mercury News, 7/26/15.

Sacramento blogger Erin Alderson writes Naturally Ella (, a seasonal, whole foods and vegetarian-centric recipe site for the whole family.

Serves 2 to 3

 6 ounces whole-wheat fettuccine
1 tablespoon olive oil
1/4 cup minced white onion
2 cups sweet corn kernels (roughly 2 ears of sweet corn)
4 ounces goat cheese, at room temperature
1/4 cup milk
1/2 cup shredded Parmesan
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons fresh basil, plus extra for topping
Red pepper flakes, optional

1. Fill a large pot with water and a pinch of salt; bring to a boil. Cook pasta according to package directions; drain, then set aside.

2. Heat a large skillet over medium-low heat. Add olive oil, then minced onion. Cook for 3 to 4 minutes, or just until the onion is fragrant. Stir in sweet corn; cook for another 7 to 8 minutes, just until the sweet corn has softened and has brightened in color.

3. In a blender, combine the goat cheese, milk, Parmesan, salt and pepper. Pulse until well combined. Add to the skillet with the sweet corn, along with the drained pasta and basil. Stir until well combined and serve with an extra sprinkle of basil and red pepper flakes, if desired.

Published in: on August 1, 2015 at 11:52 am  Leave a Comment  

Greek Pasta Salad


2 cups small shell pasta, cooked according to package directions, drained, and rinsed in cool water
1 cup chopped peeled, seeded, cucumber
1 cup chopped seeded tomatoes, or halved fresh cherry tomatoes, or half a can of diced tomatoes, drained
1/2 cup finely chopped red onion
1/2 cup chopped pitted kalamata olives
1/2 cumbled feta cheese
1/2 cup chopped parsley
1/4 cup chopped fresh mint (optional)
1/2 cup finely chopped red bell pepper
1/2 teaspoon dried oregano, or 1 Tablespoon chopped fresh oregano
your favorite vinaigrette
2 diced avocados, tossed with 2 Tablespoons fresh lemon juice

Mix all ingredients and chill until serving time.


Published in: on September 1, 2014 at 12:06 pm  Leave a Comment  
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Quick Rustic Blueberry Tart a la Sophia


1 Trader Joe’s pie crust, thawed
1 lb (or more!) fresh blueberries, washed and dried
3-4 Tablespoons ground almonds
2 Tablespoons granulated sugar
1/2 teaspoon Kosher salt
2 Tablespoons fresh lemon juice
2 Tablespoons coarse sugar (optional)

Preheat oven to 350 degrees F.  Place a piece of parchment on a large baking tray with sides.  Unroll the pastry and smooth together any breaks.  Sprinkle the ground almonds in the center of the pastry in an even layer, leaving a 2″ border all around.  Mix together the sugar and salt and sprinkle half of it over the almonds.  Dump the blueberries in the middle.  Sprinkle with lemon juice and the remaining sugar/salt mixture.  Carefully fold the edges of the crust over toward the center, smoothing over any holes.  Sprinkle the crust with coarse sugar if desired. Bake for approx. 35 minutes until the filling bubbles and the crust is as brown as you like it.  Let stand a bit to firm up before slicing.


Published in: on August 30, 2014 at 11:53 am  Leave a Comment  

Wild Rice Summer Salad


From the fabulous Meal Makeover Moms!

Makes 8 Servings

  • 1 cup wild rice
  • 1/2 bunch kale, washed, stemmed, leaves removed and cut into thin ribbons (about 2½ packed cups)
  • 1 orange or red bell pepper, 1/4″ dice
  • 2 to 3 green onions, thinly sliced (white and light green parts only)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup roughly chopped toasted pecans
  • 1/2 cup dried cranberries (I prefer dried cherries)
  • 1 celery stalk, trimmed and thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon minced garlic (I prefer about 1/3 teaspoon)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Crumbled feta cheese, optional (goat cheese is yummy)

1. Cook the wild rice according to package directions. When done, drain, place in a large bowl, and stir occasionally until the rice is cooled.

2. When cool, stir in the kale, bell pepper, green onions, parsley, pecans (if serving immediately), cranberries, and celery. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper until well combined. Stir into the rice mixture.

3. Season with additional lemon juice, salt, and pepper to taste and refrigerate until ready to eat. Add feta cheese as desired.

If making ahead, wait ’til serving time to add the nuts.


Published in: on July 19, 2014 at 9:43 am  Leave a Comment  

No-Mayo Chicken Salad


Slightly adapted from a recipe by Meme Inge

10 oz. cooked chicken, chopped, then shredded with your fingers
1/2 cup celery, diced small
3/4 cup cottage cheese
1 Tablespoon lemon juice
1 tsp honey
3/4 tsp salt
1/2 tsp white pepper {or black pepper}
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp cayenne
dash of nutmeg, optional
2 green onions, thinly sliced

Stir together the chicken and celery in a medium-sized bowl. Set aside.

Put the cottage cheese, lemon juice, honey, salt, white pepper, garlic powder, paprika, cayenne pepper, and nutmeg {if using} in the bowl of a food processor or blender. Process until completely smooth, about 30-45 seconds. Add half the onion and process for about 10 seconds until the onion is incorporated.

Pour the cottage cheese mixture over the chicken & celery. Stir well until completely combined.

Cover and refrigerate for at least one hour. Taste and add extra lemon juice, salt, pepper, cayenne pepper, and/or garlic powder if desired.

Great in a sandwich, on crackers, with raw veggies, on a bed of lettuce…


Published in: on July 6, 2014 at 2:22 pm  Leave a Comment  

Lemongrass Panna Cotta

Recipe adapted from Moveable Feast with Fine Cooking.
 For the panna cotta
  • 2-1/2 cups heavy cream
  • 2 stalks lemongrass, tough outer layer discarded; cut into 2-inch pieces and bruised
  • 1/3 cup plus 1 Tbs. sugar
  • Pinch of salt
  • 2-1/4 tsp. unflavored powdered gelatin (one 1/4 oz. envelope)
  • 1-1/2 cups well-shaken buttermilk
For the strawberries
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 stalks lemongrass, tough outer layer discarded; bottom 6 inches thinly sliced
  • 2 cups strawberries, hulled and sliced
  • Flaky sea salt, such as Maldon, for finishing
  • 8 fresh mint leaves
  • Edible flowers, such as pansy or nasturtium
Make the panna cotta

Combine the cream, lemongrass, sugar, and salt in 2-quart saucepan and bring to a simmer over medium heat. Remove from the heat and let steep 30 minutes, covered.

Sprinkle the gelatin evenly over the buttermilk and let sit for 5 minutes to soften. Rewarm the cream mixture over medium heat. Remove from the heat and whisk in the buttermilk. Strain the mixture through a fine mesh sieve. Divide the mixture evenly among eight 4-oz. ramekins and cool to room temperature. Refrigerate until set, at least 3 hours.

Macerate the strawberries

Put the water, sugar, and lemongrass in a small saucepan over medium heat and bring to a simmer, stirring often until the sugar is dissolved, about 1 minute. Remove from the heat and let steep for 30 minutes.

Put the strawberries into a large bowl. Strain the syrup mixture through a fine mesh sieve and toss with the strawberries.  Refrigerate for up to 2 hours.

To serve, run a table knife carefully around the inside rim of each ramekin, then slip the tip of the knife down the side and under the bottom, to let in some air.  Turn the panna cotta out onto individual serving plates.  Garnish with the macerated strawberries, pinch of sea salt (you may wish to let each diner add their own salt), mint leaves (and edible flowers, if you are feeling very fancy and fanciful).



Published in: on May 16, 2014 at 2:25 pm  Comments (3)  
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