Lentil and Salsa Salad

2 1/2 cups cooked, cooled small green, brown, or black lentils [see Note at end] One 28-ounce can whole tomatoes 1/2 a large or 1 small white onion, chopped 1 to 2 fresh jalapeños, to taste, chopped 2 cloves garlic, chopped 1 cup chopped fresh cilantro leaves, divided 1 teaspoon kosher salt Freshly ground black… Continue reading Lentil and Salsa Salad

Apple and Cheddar Crisp Salad

DRESSING 1 small shallot, minced 3 tablespoons (45 grams) apple cider vinegar 1/2 teaspoon smooth dijon mustard 1 tablespoon (15 grams) mayonnaise or Greek-style plain yogurt 6 tablespoons (80 grams) olive oil Salt and freshly ground black pepper CRISPY STUFF 1 cup (115 grams or 4 ounces) sharp cheddar, coarsely grated 1 cup (85 grams)… Continue reading Apple and Cheddar Crisp Salad

Sesame-Miso Slaw

1 tablespoon minced fresh ginger 1 medium garlic clove, minced 2 tablespoons well-stirred tahini 2 tablespoons white miso 1 tablespoon honey 1/4 cup rice vinegar 2 tablespoons toasted sesame oil 2 tablespoons olive or a neutral oil Salt and Sriracha to taste SLAW 4 cups thinly sliced mixed carrots, cucumber, celery, bell peppers, sugar snaps,… Continue reading Sesame-Miso Slaw

Date, Feta and Red Cabbage Salad

1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin 3 tablespoons olive oil 2 tablespoons lime or lemon juice (I use lime) Salt and red pepper flakes (I used the mild Aleppo variety) to taste About 1/2 cup pitted dates, coarsely chopped or sliced 4… Continue reading Date, Feta and Red Cabbage Salad

Napa Cabbage Salad with Buttermilk Dressing

1/2 cup well-shaken buttermilk 2 tablespoons mayonnaise 2 tablespoons cider vinegar 2 tablespoons minced shallot 1 tablespoon sugar 3 tablespoons finely chopped chives 1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups) 6 radishes, diced 2 celery ribs, thinly sliced diagonally Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4… Continue reading Napa Cabbage Salad with Buttermilk Dressing

Crispy Cabbage and Cauliflower Salad

VEGETABLES 1/2 pound savoy cabbage (from half a small head) 1/2 pound cauliflower (from half a small head) Olive oil 1/2 teaspoon kosher salt Freshly ground black pepper and/or red pepper flakes DRESSING 1 garlic clove, minced 2 tablespoons lemon juice 2 tablespoons well-stirred tahini 1 tablespoon olive oil Water, as needed Harissa, to taste… Continue reading Crispy Cabbage and Cauliflower Salad

Cauliflower Salad with Dates and Pistachios

1 large head of cauliflower (2 pounds or 905 grams) Olive oil Kosher salt Freshly ground black pepper 1 bundle (6 ounces or 170 grams) of scallions About 8 dried dates 1/2 cup shelled salted pistachios Juice of 1 medium lemon Heat oven to 450°F and coat a large baking sheet well with olive oil,… Continue reading Cauliflower Salad with Dates and Pistachios

Ginger Garlic Chicken Noodle Soup

For the soup: 10 cups water 2 pounds boneless, skinless chicken thighs, trimmed of visible fat 6 cloves garlic, thinly sliced One (3-inch) piece fresh ginger, minced or finely grated 1 bunch scallions (8 ounces), sliced, whites and greens separated 2 teaspoons fine salt, plus more to taste Freshly ground black pepper, to taste (optional)… Continue reading Ginger Garlic Chicken Noodle Soup