by Miss K
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Salad
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 Twin Tastes
Spanakopita—spinach and cheese pie encased in phyllo dough—is our absolute favorite Greek dish. So for summer, we decided to create a potato salad inspired by spanakopita. To celebrate our yiayia’s famous pastry, we mixed the savory, cheesy filling with warm, garlicy roasted potatoes. The addition of kalamata olives, sundried tomatoes and fresh dill adds color while keeping the Greek theme and further amplifying the tasty side.
While spanakopita is notoriously a labor-intensive dish, this potato salad is an easy, foolproof side for any summer BBQ.
Spanakopita Potato Salad
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I spent Father’s Day weekend with dad at my parent’s country house near the Adirondacks, mowing, weeding, trimming overly eager tree branches, sweeping out the cobwebs, vacuuming the pool, and generally sprucing the place up in anticipation of summer. After our hard work we treated ourselves to a some fresh produce from the neighboring farms… not sure if you’ve heard but strawberry season is in full swing and THANK GOD, because strawberries are one of those fruits, like melons and blueberries (coming soon!!), that are basically bland and tough in the off-season. But holy mother, in June there’s nothing better.
Of course, juicy strawberries are superb on their own, topping off ice cream, boiled down for homemade jam, or baked into a pie. This weekend it was effing hot and I didn’t feel like turning on the oven, plus I wanted to try something a bit more savory to go with our dinner of grilled salmon. The farm stand down the road also sells local cheeses, meats and greens, so we picked up a bag of big, leafy spinach, and a small wheel of goat cheese, wonderfully named “Purple Haze,” and this salad was born.
