Tag Archives: Greens

A Simple Green Salad

Photo Feb 27, 2 38 55 PM

A green salad seems so easy, so boring, but it’s one of those essential dishes like pasta, scrambled eggs, or a pot of beans, where the magic is in the details. I make one with pretty much every dinner I serve, and it ranks high in my list of favorite foods—salad with dinner is how I grew up, though I’ve come a ways from the Thousand Island dressing-ed and bagged Caesar salad-ed days of my youth. Nothing is quite as reliably refreshing. A pile of perfectly dressed greens, speckled with few or many adornments, and glistening with some bright zing and rich fruitiness in the form of a vinaigrette, is just what I want to round out a meal.

Photo Feb 27, 2 20 02 PM

Good lettuce is a no-brainer. Save rubbery or wilted lettuce for . . . well, you might sauté it if it’s a hearty green like spinach or arugula or throw it into a smoothie, but for the most part you’ll probably just want to compost it. Some lettuces, if it looks like there’s some life left in them, can be revitalized by soaking them in ice water for 10 to 15 minutes. There are lots of good-quality pre-washed organic baby lettuces and lettuce blends out there, and I’m certainly not embarrassed to buy them. But lately, I’ve been most often drawn to the heads of green- and red-leaf lettuce sold still attached to its roots, from one of the stands at the farmer’s market near my apartment. It’s incredible how long these lettuces last—the one pictured, I bought it over a week and a half ago. I just pluck off leaves as I need them.  Continue reading

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Filed under Gluten-Free, Recipe, Salads, Vegan option, Vegetarian, Vegetarian Entrees

Green Spring Crepes with Radish Top Cream Cheese and Watercress

We’ve had the longest and most glorious New York spring that I’ve ever experienced here. Though today it’s gray and wet, I don’t even mind—that’s how good the good days have been: Lit-up green everywhere, trees swaying in some perfect breeze, wildflowers and rhododendrons and dogwood blossoms swaying with them, and the temperature oscillating between t-shirt and zip-up hoodie. It’s basically torture to not be outside. The spring greenery is taking over my kitchen, too. Shopping at the farmers market, I can’t escape or resist the supple little pea and sunflower shoots, baby heads of lettuce that appear as if they’ll bruise if I breathe on them, spring onions and snap peas and asparagus, all demanding to be eaten immediately.

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