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Freekeh Salad with Roasted Grapes, Red Onion, and Feta

13 Oct

It’s grape season! Even though grapes are available year-round, fall is one of the only times I buy them. Domestic grapes are in season, which means they’re tasty and affordable. (Grapes are always on the EWG’s “Dirty Dozen” list, so I only buy organic.)


This fall, I’ve noticed a lot of recipes with cooked grapes, which are delicious. I found a lovely-sounding panna cotta in MS Living, and this easy sausage and roasted grape main course from Bon Appetit. In my freekeh salad recipe, you roast the grapes pretty much like you’d roast any vegetable–tossed with a little olive oil, salt, and pepper, and spread on a parchment-lined baking sheet. Pop into the oven until they’re wrinkled, juicy, and a little bit golden.

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Dairy-Free Creamy Garlic Dressing/Dip

17 Jul

I love making salad dressing–whether vinaigrette or creamy, homemade always trumps bottled–always! I tried a great recipe from the August issue of Martha Stewart Living (the content doesn’t appear to be online yet, or I’d link to it–recipe is on page 64. Update: here it is!) It inspired me to try to make a dairy-free version, which I’m happy to report turned out great! Instead of using classic creamy-dressing components like mayonnaise, yogurt, sour cream, or cheese, I swapped in raw cashews and ripe avocado. Honestly, you’d never guess it’s vegan! Continue reading