by unsightly
Sometimes you need dinner in 20 minutes. This is what I turn to. Sacrifice time, not flavor.
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Avocado
by ES Guest
Guest blogger Jack Mauro brings ES a recipe that proves salad season doesn’t have to end.
Though the temperature is dropping lower and lower with each passing day, it doesn’t mean you have to rearrange your diet around chilis, stews and hot porridge. A delicious means of sneaking summer sunshine into the shortened days, autumnal salads are a light meal that whets an appetite as well as provides necessary nutrition for the upcoming season. We like incorporating fresh citrus into our salads as the boost in vitamin C can mean the difference between being knocked out by the flu, and winning the neighborhood snowball fight. Ramp up the flavor by making your own dressing from scratch—whisking gourmet vinegar and unusual olive oil together with subtle citrus tones.
Ingredients
- 1 head green & purple lettuce, roughly torn
- 2 oranges, peeled and cut into medallions
- 1 avocado, pitted and sliced
- ½ red onion, sliced thinly
- ½ cup fresh cilantro leaves, roughly torn
- ¼ cup sliced pitted green and black olives
Dressing:
- 2 tablespoons blood orange olive oil
- 1 tablespoons white balsamic vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon honey
- Sea salt and black pepper, to taste
Directions:
- Toss lettuce, oranges, avocado, onion, cilantro, and olives in a medium bowl
- Whisk together the dressing ingredients in a small bowl. Pour over salad and toss gently. Serve immediately. Makes salad for four.
(Photo: CAC)
by Emily
Sushi is one of my favorite foods in the world. Sometimes, though, it can be a real pain to procure. If I’m not in the mood to hit up a restaurant, what am I supposed to do? Roll my own sushi at home? A fun activity, but pretty time-intensive for the average American. Who has a sushi mat, anyway? So I came up with the next best thing—or maybe even better: sushi salad!
That might sound a little weird, but let me explain. All you do is break down all of your favorite parts of a sushi roll—rice, seaweed, fish, and fun condiments like soy sauce, wasabi, and ginger—and serve them over spicy Japanese greens, and there you have it: a beautiful and fun-to-eat plate! Sugoi!
While sushi used to be super exotic, these days it’s pretty easy to find most of the more unique ingredients in mainstream grocery stores. Pickled ginger and wasabi paste are readily available in the Asian section, and even seaweed has become pretty accessible; for example these seaweed snacks by Annie Chun’s even come in non-intimidating packaging and cool flavors (like wasabi—perfect for this salad).
Deconstructed Hot & Cold Sushi Salad
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by unsightly
I know, I know, another green ice cream. While the asparagus ice cream may not be up your alley, I think this one will be a little more palatable, even to you less adventurous types. Avocados are already creamy and full of fat—truly the perfect ice cream fodder. This is by far the creamiest, richest ice cream I have ever tasted.
