I’ve been craving a good Caesar dressing ever since DH and I had lunch at that Italian restaurant during Ramadan and he got a pretty great salad I was sad I couldn’t partake in (cheese).
So I thought about it, worried about coddling eggs, and came up with another plan. And than abandoned that plan (involving the 1 brand of good vegan Parmesan I’ve found because it has abandoned the country). This version is naturally dairy-free and is no less delicious than I wanted it to be. Serve hot or cold.
gluten-free, dairy-free, pescatarian(ish)
Caesar Potato Salad
10 – 12 small white potatoes, chopped
2 tsp anchovy paste
Juice 1/2 lemon
2 cloves garlic
3 egg yolks
2 tsp Dijon mustard
2 tsp fish sauce
2 tsp mustard powder
2 Tbsp nutritional yeast
1/3 c olive oil
2 tsp capers
2 spring onions or a small shallot, minced
Salt & fresh cracked black pepper
Add the potatoes to a pot with enough nicely salted water to cover. Boil 6-8 mins or until tender. Drain.
Add the rest of the ingredients (minus the capers and shallots or spring onions) to a blender and process, drizzling the olive oil in slowly. Taste and add more salt or pepper if necessary.
Toss with the potatoes, capers and alliums and serve hot or cold.
This is a killer weeknight crispy potato recipe that comes together quickly and requires zero added fat.
gluten-free, vegetarian, vegan, paleo
No Added Fat Crispy Air Fryer Potatoes
1 large baking potato, cut into bite-sized pieces
Lots of salt
A seasoning – I used chicken salt, but your current favorite potato seasoning would be perfect
Generously salt a pot of water.
Add your potatoes and bring up to a boil.
Boil until fork tender, about 8 mins.
During the last few minutes of cooking, preheat your air fryer to 400F.
When the potatoes are tender, drain and chuck back into the pot you cooked them in. Vigorously shake to break the potatoes up a bit and get them messy. Toss with your seasoning and air fry about 12 minutes, shaking a couple times during cooking, until your desired crispiness has been reached.
I was super shocked when this side was a huge hit with an International audience this Thanksgiving. I warned everyone that came that I had gotten carried away and spiced things to my taste – but … they still liked it. Aussies, French and Brits alike. 🙌🙌🙌🙌🙌
This side wasn’t the star my husband’s bourbon ham was (to be expected) … oooor the Chipotle sweet potatoes I 100% forgot to write any kind of recipe down for – but they were loved. I’ll take the win!
Boooooooooo – this picture sucks, but I forgot in the serving rush to take a better and didn’t end up with leftovers to shoot.
Chinese Mustard Brussels
1.5 lbs brussels sprouts, washed, de-stemmed and quartered
2 Tbsp mustard oil
2 Tbsp sesame oil
1 Tbsp rice vinegar
1 Tbsp smoked paprika
2 Tbsp Chinese mustard
4 Tbsp sesame seeds
4 Tbsp nutritional yeast
2 tsp red chili flakes
Salt & white pepper
First, prep your Brussels by washing them, cutting off the stem ends and quartering.
Preheat your air fryer on 400 for 3 minutes.
Toss the prepped Brussels with the oils, vinegar, paprika, and generous sprinkles salt & white pepper.
Air fry, tossing a few times, until nicely browned – about 15 mins.
When nice and roasted, toss with the mustard, sesame seeds, nutritional yeast and chili flakes to serve.
This is a sweetish, rich, luxe topping that can be used a bunch of different ways.
I’ve had this batch slathered onto bread, and used as a topper for a veggie-based couscous dish coming next week. In restaurants, I’ve had it as a sort of dip for roasted meats as well.
gluten-free, vegetarian
Moroccan Tfaya Dressing
1/2 cup golden raisins
3 small red onions, peeled and sliced thinly
2 Tbsp butter
2 Tbsp honey
1/2 cup water
Generous amount black pepper
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp ground turmeric
Generous pinch salt
Pinch saffron threads
Slice the onions thinly and add to a pot over medium heat. Add the rest of the ingredients (minus the saffron) and simmer :30 – 1:00 or until the onions are on their way to breaking up and the liquid has reduced to a thick syrup. Add the saffron in the last 10-15 minutes.
Serve over next week’s couscous dish, slathered on bread, as a dip for meats or tossed into scrambled eggs.
This green sauce makes a fantastic all-around dressing to keep on hand as a meat seasoning, salad dressing, dip, and little add-in to something like a nice grain bowl for a flavor punch.
A note on spice: I used 1 Tbsp. Fiery Fool hot sauce. This stuff is hot, and it made my sauce nice and spicy. I lean toward spice so I would totally suggest going in that direction. If you do not, a de-seeded jalapeño would be fine.
gluten-free, paleo, pescatarian
Great Green Sauce Salad
Sauce
10 cloves garlic
4 scallions (reserve 2 + 2 of the dark green parts for the salad body)
1/4 c. cilantro
1 Tbsp. your favorite pretty dang hot hot sauce (see head note)
1 Tbsp. vinegar (I used black vinegar)
1 Tbsp. fish sauce
1 Tbsp. sweetener (I used brown sugar)
1/3 c. olive oil
Salad
10 radishes, sliced into thin moons
3 – 4 small cucumbers, sliced into thin moons
2 scallions (whole), sliced thin + 2 green parts of scallions, also sliced thin
1/2 c. snap peas, sliced thin on the bias
1 jalapeño
5 – 10 cherry tomatoes, sliced in half
Optional: Chicken that’s been marinated and sauteed in some sauce
Topper: Finishing salt & fresh cracked black pepper
To make the dressing, blitz all the sauce ingredients, incorporating the oil in a steady stream to make an emulsification. Set aside.
Assemble the salad by tossing all salad ingredients together. Add 1/4 – 1/2 cup of the sauce to dress and top with some finishing salt & freshly cracked black pepper before serving.
Serves 2 for dinner beefed up with a protein (I had mine with leftover chicken, but steak bites, salmon or tofu chunks would also be great)
I don’t know about you, but it’s boiling hot where I live – aaaaand I ate so much on my vacation to the States that pretty much all I want is a crisp, refreshing salad. With no lettuce, because it’s not my favorite way to do salad.
This recipe is a riff on a Vietnamese version I read in a magazine on the plane – if I remember correctly, that version had less in the way of heat and less in the way of vinegar. I had leftovers of this salad for days (yay, a salad that gets even better as it ages) and liked the days I remembered to add a little extra lime juice kick the most.
gluten-free (check your labels), paleo, pescatarian, low carb
Tomato Salad Goes To Asia
1/4 c. sugar (I used brown)
1/4 c. fish sauce
1/4 c. lime juice + more for serving
1 Tbsp. rice vinegar
Big pinch red pepper flakes
1 Tbsp. sesame seeds (optional)
Generous bit freshly cracked pepper
500g cherry tomatoes, halved
1/2 fennel bulb, sliced into thin moons
3 small or 1 large cucumber, sliced into thin moons
1 long pepper (your fav variety – I used something red akin to a Cubanele)
2 c. mixed herbs (I used cilantro, mint & dill)
Toppers: Roasted, salted peanuts, French fried onions, green onion slices, finishing salt, extra squeeze lime juice, extra cracks black pepper
Combine all ingredients listed before the tomatoes in a jar and shake until we’ll combined and the sugar has dissolved.
Chuck the rest of the non-topper ingredients in a large bowl. Toss with the dressing.
Serve with your desired toppers and enjoy for a few meals.
This is a great riff on a classic Middle Eastern sauce (kinda like the ME version of chimichurri) with a nice, light salad.
This sauce can also be used as a meat marinade, as a topper for crispy potatoes, as a sauce in a sandwich, mixed with zucchini, avocado & peas in pasta, and as a mix-in for rice. I’m sure there are 999999 other ways to use it, but I ran out before I could try more. Which I will. I suspect this would be bomb with a Kewpie mayo egg salad sandwich.
I think next time I make this sauce, I’ll use a mortar & pestle instead of a blender – my favorite version from a local restaurant has a thicker mince and even punchier garlic.
gluten-free, vegetarian, vegan, paleo, low-carb
Cucumber Salad with Zhoug Sauce
Zhoug
6 cloves garlic
3 jalapeños (or a mix of jalapeños and other peppers – seed if you need to)
1 cup flat leaf parsley
1 cup cilantro
1 tsp. ground cumin
1 tsp. ground coriander
Pinch cayenne
1/2 tsp. ground cardamom
Pinch sugar
1 tsp. salt
1 Tbsp. lime juice
1/2 c. olive oil
Blend to combine in your food processor or blender until your desired consistency is reached.
Salad
2-3 small cucumbers or 1 large English cucumber, sliced thinly or diced
2 Tbsp. red wine vinegar
1/4 c. fresh dill, chopped
1 small red onion, sliced wafer thin
Generous amount flake salt & black pepper
1/2 c. zhoug sauce
Combine and let sit 1/2 an hour or more to let the flavors meld.
Serves a few as a simple side with a protein. Would also make a fantastic bbq side in place of a Southern-style cucumber salad.
I make this – or a variation on this – quite often for lunch later in the week, when I’ve got leftovers kicking around in the fridge, am out of my main protein, and still have some of this week’s spinach hanging around that is quickly going to age itself right out of my fridge.
For this version, I resisted the temptation to go Southeast Asian like usual (this dish 99.9% of the time turns out vaguely Japanese), and went Indian instead. I’m glad I broke out of my comfort zone a little and I think I’ll make this again on purpose for dinner some night.
To reheat your rice – any rice – without it drying out, add a Tablespoon or two of water, put the lid back on really loosely and zap in the microwave for :45 to 1:00. Boom. Steamed and refreshed rice.
Fry the eggs to your liking in the oil, seasoning with salt and pepper and adding a liberal sprinkle of turmeric when you flip. Add the spinach on top of that to wilt a couple seconds while the yolks finish setting to your desired doneness (I love a good runny yolk, so I separated my whites from yolks, scooted them to the side and added the spinach more to that side so I could see to yank the yolks when they were just barely set).
Grate the ginger and garlic into the rice.
Mince the chili (de-seeding if necessary) and add to the rice.
Add the eggs on top, along with a small hand of the crispy chickpeas.
This is a surprisingly light tasting salad for having not only chewy pearl barley but roasted pumpkin. I think it’s the dressing and all the fresh spinach.
If you make extra dressing, and I suggest that you do – it pairs great with a more traditional salad, simple cold noodles, and even as a dip for chicken or shrimp. It’s delicious.
vegetarian, vegan
Basil Lime Pumpkin Salad
1 big wedge pumpkin or a butternut squash
Baby spinach
2 large scallions
1/2 cup basil
2 cloves garlic
4 Tablespoons lime juice
2 green chilis
1/2 cup pearl barley
1/2 cup stock
1.5 cups water
Olive oil
Neutral oil
Smoked paprika
Garlic powder
Cumin
Salt & pepper
Optional: crispy chickpeas (this is one of my favorite brands)
First, get your pumpkin and barley working.
Preheat your oven to 200C/375F and prepare a baking sheet.
Peel the pumpkin and chop into bite-sized pieces.
Toss with a few good glugs neutral oil and liberal sprinkles of the smoked paprika, garlic powder, cumin, salt and pepper.
Roast 25 mins or until soft and your desired brownness is reached. I could have let mine go another 5 – 10 mins, but I was impatient so mine turned out soft and only a little browned.
Put the barley in your cooking vessel of choice with the stock and water + a liberal sprinkle of salt. If your stock doesn’t have any fat in it, a Tablespoon of olive oil is good here. Cook according to package directions. I cooked mine in a rice cooker by hitting the ‘rice’ button.
While both those are working, slice the scallions thin. Add half to your blender or food processor.
Add the spinach, basil, garlic cloves, lime juice, chilis (rough chopped and de-seeded if necessary), 5 Tablespoons olive oil, and liberal sprinkles salt and pepper. Whiz to combine, adding a few Tablespoons of water if your mixture is too dry for your appliance. I ended up adding about 3 Tablespoons.
Taste for seasoning and add more acid or salt if needed.
To assemble, toss the pumpkin and second half of the scallions together. Add the spinach and toss. Add the barley to the top while still warm to semi-wilt the spinach. Toss, adding the dressing halfway through.
Taste the whole mix together, adding any salt or pepper if necessary. I added a big sprinkle of finishing salt to mine. I also finished each serving with a generous sprinkle of crunchy spiced chickpeas. This salad makes an excellent chickpea delivery service. Bonus: added protein!
Makes enough to serve as a side for a party or for 4 for dinner
This simple Indian relish makes a great snack, breakfast, or topper for a wide variety of dishes.
Try it tucked into a chapati or roll – with or without an egg, atop a bed of rice (I’m particularly fond of sushi rice), bulked out with sautéed green beans, spread over a protein like chimichurri sauce, mixed into a stir fry (preferably with something sweet like red pepper), or mixed into a salad (this would be great with cucumber and mint).
Gastography 