For my fellow singles out there, especially the desk jockeys: Lunch on the job i ant much of an issue in Midtown; it's eating healthy at night when you get home from 10 hours at a keyboard. What works for me: On Sunday, but small quantities of whatever looks great at my greenmarket. Make sure I have some kind of bread in (bakery, pita, tortillas, etc). Ditto for having some cheese and some other protein on hand. When I get home, o can just assemble a cutting board with an assortment of fresh and pickled veg, some bread, and cheese. sometimes I add butter. I also like a little pile of coarse salt and another of very coarse pepper for dipping. I sometimes mix it up with za'atar or similar. Last night: A few slices of deli turkey, fresh semolina bread, raw cremini mushrooms, a small Persian cuke sliced thin, and a few very fresh scallions.
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No, don't think so. We already have a name for crudites. It's called crudites.
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The photos are divine. I licked the screen.
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This is not your typical "How to..." cook book. Saladish is a muti-national geographic food adventure to a new land that you have only seen and/or heard of in the movies, TV or by actively viewing into many of the city's open kitchen environs. Ms. Rosen's unique approach is brilliantly written with beautiful images--- the best breed of One Bowl dishes I have ever read from cover to cover. Her approach is magical. Her pairings are so unusual but a perfect synergy that works.She obviously is influenced by travel (,Asia, Amerca, and Mediterranean). Her one bowl dishes are visually inspiring.
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OH Sooo AGREE!~
Yes, our Salads are layered with all food groups....YUM
Legumes, asiagno cheeses, flax seed, raisens, broccoli, seasoned bread crumbs, and all other vegetables plus the crispiest lettuce! Put you to sleep quite heavy!
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cheers to crispy lettuce!
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While I love cooking vegetarian for dinner (I've found the book River Cottage Veg to be doable for this guy who is also quite the meat eater), I just have trouble finding the time to put something together for lunch). I wish someone would come up with a cookbook simply called Lunch Veg). I need the help!
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Leftovers, if you can tolerate them, on a bed of prepared brown rice (cook up a large pot early in the week), topped with some frozen vegetables (peas?) that will thaw by lunchtime. Big salad, with rice, or pasta, avocado, tomato, any other raw vegetable (carrot, peppers?). Maybe add some sardines, a smaller piece of salmon from the night before?
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All covered in "The Bachelor's Cookbook," a single-page work: Microwave until warm!
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Thanks...great ideas. I just need to be a bit more intentional (code for I'm too lazy to think about lunch).
I am always happy to read comments from people who are enthusiastic about vegetables.
I was the only kid in my neighborhood who liked them (my Mother bragged about that), but now my fellow adults have joined me.
Go, crunchy, healthy eating!
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@pat from Colorado Spring - you were not alone really liking veggies as a kid. I grew up on a farm and we had a quarter acre size garden (there were 11 of us, so plenty of mouths to feed, but also plenty of home grown help in tending the garden). As a kid, planting veggies from seed, watching them grow, and then harvesting items throughout the spring, summer and fall, solidified the true "farm to the table" experience. How can this hands on experience NOT be cool and for the veggies to NOT taste spectacular? What a great feeling knowing at 6 years old that the radishes I ate, I planted from seed. And they tasted GREAT.
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I have a single raised bed in which I have grown cucumbers, collards, tomatoes, zucchini, red and white potatoes, onions, garlic, beans, bell peppers, sprouts and names I've forgotten . . . All 4 x 6 feet of that bed bring enough veg to supplement and boost our need for homegrown. It's always 10 times better when you grow your own. Watching things grow, smelling herbs, hoping and harvesting enrich our days.
I loved almost every veg my mother served us. My maternal and paternal grands were farmers, so we grew up eating the best food. We ate very little sugar and potato or corn chips were our only junk foods. We were a military family but my mother always cooked from scratch.
I've had a single muscadine vine produce juice more grapes than I could turn into jelly. Our fig tree is something else. There's nothing like eating a still-warm fig and not giving a fig about the dust, pollution or bug pee. I had pomegranates for the first time last year. The tree is doing magical things this spring! Our neighbor gave us "tangerinas" from his tree last year. Their son helps me dig potatoes and harvest figs. He had no idea potatoes grow in soil. Boys love digging.
I've grown veg and herbs in clay pots. The new grape leaves are a beauty to behold.
Thanks for your post. You made me smile.
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Exactly! My trays of seedlings are now sprouting in my kitchen, an inspiration for the coming year. I look at those tiny green promises of food to come, thinking about my long dead grandparents' garden, and the large gardens which fed our family in my youth.
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What a nice article. Dipping fresh, crisp and colorful veggies into an array of assorted dips and sauces has always been my preferred choice of eating these nutritious morsels. I actually get to enjoy individual flavors, one at a time this way, compared to veggies chopped, sliced and diced together in a bowl, only to be smothered in some kind of dressing which usually takes center stage over the veggies. The three suggested dips in this article sound extremely intriguing which I thank Ms. Clark profusely. As always, the photographs get my attention and the article usually seals the deal. GREAT pictures!!!
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Arugula, avocado, asparagus, artichokes in oil, amaranth seeds, beets, broccoli, beans of all kinds, cauliflower, corn, cheeses, carrots, celery, dried fruit, daikon, endive, edamame, eggplants, frisée, fruits, fennel, greens of all kinds, herbs, jicama, mushrooms, nuts, peas, radicchio, seeds, squashsweet potatoes, tomato, tofu, zucchini.
I mix and match items from this list every week and cut/roast everything up in a 4 quart cake mixing bowl. Dressing essentials are tahini, honey, citrus, oil, various vinegars, sriracha and pomegranate molasses used in different combinations. Being vegetarian is no problem at all- I love vegetables so much that my dream is to start a cafe which serves only vegetables- I am going to call it Legume(French for veggies)
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All sounds great. Alas, in a one-person household, any really interesting salad leaves me with a lot of rotting vegetables after a few days.
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I am also in a one-person household. I chop up the left over vegetables, toss in olive oil, s&p and roast in oven. When cool, I put in zip lock bag , freeze and make soup when I have tie.
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also one person household. I shop accordingly: 1 baking potatoes, smallest bunch of radish, 3 carrots, 2 tomatoes etc. At Publix, our regional supermarket, produce staff will open bags/bowls and sell you amount you want: a quarter of a cantaloupe etc.
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Yes, I'm inclined to wait until it's too late, thinking I'll make another salad, instead of preparing soup makings.
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My german grandmother's spinach "salad" started with cooking a pound of bacon; adding brown sugar, vinegar...grease and all...served hot. Back then it was served after a 13 hour hard-working day on the farm.
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I'll tell ya what--that sounds yum.
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My husband says bacon is cheating....he's not objecting, mind you, he just says anything will taste better that way...and, come to think of it, HIS German grandmother made a wonderful 'wilted' spinach salad with bacon!
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My fallback salad: tabouli with cherry tomatoes, chopped celery, scallions, red sweet pepper, carrot matchsticks, baby spinach and arugula leaves, loads of chopped parsley, lemon juice and olive oil. It keeps well and can be refreshed with a little more of the dressing. Or pretty much the same vegeatbles and dressing over quinoa, adding chopped feta and greek olives.
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Eli, your same salad with farro, or a combination of quinoa and farro.
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I remember an Italian Grandmother in my mother's neighborhood serving radishes with a dipping bowl of olive oil and salt. Is this the cultural equivalent of Italian tears?
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or my french grandmother serving home made butter, bowl of salt and breakfast radishes... yum. can't wait to try this
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Reading this while eating my homemade lunch salad of baked tofu, baby beets, cherry tomatoes, blackberries, avocado, a sprinkling of brown rice, radicchio, baby salad greens. Salads are an endless canvas for creativity!
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@ Esme Anne California
Wholly agree with you that the possible variety of salads is nearly infinite, if one considers all the algebraic combinations of the parts of edible plants.
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everything needs sugar... or does it?
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@ carmelina oregon
My guess is that humans, way back in their hunter-gatherer times, discovered the nutritional value of sugar in plants and, more importantly, its mood-improving effects.
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I think using sugar in unexpected ways is its best and most rewarding use.
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Veggies have their own sugar. It is a subtle acquired taste of vegetarians. I cannot imagine one veggietarian adding sugar to a vegetable dish even if were bitter greens.
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Melissa, I love your idea of leaving the karpas/parsley on the table while the Seder progresses...it can take forever to get to the Festival Meal. I don't know how kosher you are for Passover but in case you or your guests are, you should be aware that cumin is considered kitniyot and not generally eaten by Ashkenazi Jews during Passover. It's a custom, not a law, but a custom that has taken on the force of law for many. And if you're serving meat and something in a cream sauce, well...
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The avocado-mint cream dip gets its creaminess from the avocado - there's no dairy in it.
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