Posts Tagged ‘salad’

17th February
written by Steph

Maple-Glazed Tuna and Curried Pear & Potato Salad

It’s been ages since I posted a recipe on the site, something I apologize for. It’s not that I haven’t been cooking – I have – it’s just that I haven’t been making anything that seems all that blog-worthy. I feel like I’ve been in a bit of a cooking rut for the past few months (don't the holidays do that to us? Where all you want to do is eat out or order in take-out?), but I think I’m finally snapping out of it. I’ve recently been seeking out lots of new recipes to try, and the thought of cooking is no longer something that makes me feel tired but something that makes me feel excited.

Tony and I are never ones to really celebrate Valentine’s Day because I think it’s a fairly awful holiday. I feel like if Tony and I need the push of a corporate occasion to tell each other how much we care for each other, then our relationship is in trouble. I also dislike how restaurants use this time as an excuse to create special (read: expensive) menus that really break the budget. This year Tony and I decided we would observe Valentine’s Day from the comfort of our own home, where I would cook us a meal that was a little bit fancier than what we would normally make for ourselves (but at a quarter of the price of what we would pay dining out). I decided I would try a recipe I got off of Epicurious that was created by the most recent winner of Top Chef Masters, Marcus Samuelsson. This recipe is his own, and I have to admit that I didn’t stray from it one jot! Shocking, I know, but if you make it yourself, you’ll see it needs no adjusting! Ingredients For the tuna
  • 1 tbsp Dijon mustard
  • 2 tbsp REAL maple syrup
  • Juice of 1 lime
  • 4 tbsp olive oil
  • Two 6-ounce tuna fillets
  • Salt and freshly ground black pepper
  • 4 cilantro sprigs
For the salad
  • 1/4 cup olive oil
  • 1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces
  • 2 Bosc pears, peeled, cored, and cut into 1-inch cubes
  • 1 garlic clove, minced
  • 1/4 cup blanched almonds, roughly chopped
  • 1 1/2 tsp curry powder
  • Salt and freshly ground black pepper
  • Juice of 1 lemon
  • 1 cup shredded baby spinach
19th May
written by Steph
Cole slaw?  More like COOL slaw!

Cole slaw? More like COOL slaw!

For May, it’s colder in Nashville than it normally is (generally this is the time of year where I eschew jeans and any full-length trousers for the next 4 months), but our building has finally opened up the pool area which means we also have access to the grill!  When I lived with my parents I frequently experience “grill overload”, as my mother would pretty much char everything in the summer months, but now that I’m the chief overseer of daily meals, I’ve come to appreciate what a grill can bring to our dinner repertoire. I love barbecuing burgers, brats, and kebabs, but those in themselves don’t necessarily make an entire meal (well, maybe the kebabs do).  This coleslaw is a great side for your grill-centric meals – it’s chock full of flavor (that only improves with additional time in the fridge) and easy to whip together with ingredients you already have on hand!  Sure you could just chuck some premade, store-bought dressing onto a bag of chopped cabbage and call it a day, but this is soooo much better (but easy!  I promise); the blue cheese really makes this something special. It’s now my go-to slaw recipe, and I like to try to always have some in the fridge (I’ve been known to simply have a bowl for lunch).  I adapted it from a recipe by Ina Garten, the Barefoot Contessa, so you know it’s good!  Prep time is only about 10 minutes, so this is really not a labor-intensive dish. Ingredients •    1 bag of pre-chopped coleslaw mix (contains red & green cabbage as well as carrots); alternatively you could buy those three things separately and shave them, but I know you’re busy, so the pre-prepared stuff is completely fine for this •    1 heaping cup of mayonnaise (not miracle whip… mayonnaise!) •    4 tbsp of Dijon mustard (we use a country blend made with white wine, which is sweeter and less sharp than the Grey Poupon kind) •    1 tbsp of dried mustard (optional.  I add it on a whim whenever I feel like making the dressing zippier) •    1 - 2 tbsp of apple cider vinegar •    1 tbsp of honey •    1 tsp of salt •    ½ tsp of fresh ground black pepper •    1 cup of crumbled blue cheese (whatever kind makes you happy) •    ½ cup of coarsely chopped walnuts •    ½ cup of craisins or raisins •    bunch of fresh chopped parsley (if you have it handy… I rarely do, but I still love this slaw!) (more…)