I want to jump in here to highlight a ringer of a cucumber salad. There were four recipe contenders in the cucumber section of the book I'm going to reference, and if the other three are as good as this, it's going to be a very cu-centric summer. The salad. It's crisp and refreshing, beautiful, and surprisingly substantial. The main players: cucumbers, ice-bathed scallions, toasted walnuts, mint, rose, and a vinegar-spiked yogurt dressing. I've been adding a scoop of lentils and making a meal out of it all week. The recipe is from the new Six Seasons: A New Way with Vegetables cookbook by Joshua McFadden, and I knew the whole thing was going to be good when I saw who was working on it. If you know Tusk or Ava Gene's in Portland you know the author. For the book he worked with Toni Tajima (design / you all know her from both Super Natural books, and Near & Far), Laura Dart did the photography (she took this shot of me & Wayne years ago at one of the early Kinfolk brunches), Martha Holmberg (former editor of Fine Cooking), and Melinda Josie (illustration). A lot of heart on this team. Keep your eyes peeled if you haven't see it already - 400 pages of inspiration.Continue>>
Game-changer: I stumbled on new-to-me THIN rice cakes the other day, and have been using them as the perfect, crunchy snack vehicle in the days since. Pictured are a handful of topping ideas.
Highlight: Dinner Ideas
Imagine a Shepherd's Pie with the flavors of an Indian samosa - that's what's going on here. Vegan, make-ahead, one-dish meal with a split pea (or lentil) base, mashed potato crust, and spices.
This is a salad you'll crave every day. A radiant, color-flecked tangle of noodles, cabbage, shredded carrots, pickled sushi ginger, and an abundance of cilantro, basil, and scallions. It has tofu and peanuts, coconut, ginger, avocado, and hemp seeds. The dressing(!) - it's simple but strong, and steps in with an assertive spicy sriracha-lime punch.
More Recent Recipes
All the things you love about a taco, in salad form. Crushed tortilla chips bring the crunch, black beans and crumbled tempeh coated with taco seasoning brings the substance, and a strong, smoked paprika-apple cider dressing pulls everything together.
An absolute favorite lentil soup! A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and curry-plumped raisins.