Tag Archives: salad

Asparagus with Beet-Lemon Dressing

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It’s finally spring, and asparagus is abundant. Like many of you as well, I love asparagus. Simply steamed or packed into a savory pie, it’s a lovely vegetable with a punch of flavor.

Asparagus of course works well as a side vegetable, with a little olive oil and salt, but it also lends itself to a dressing or vinaigrette.

I posted on warm leeks with a spicy Creole dressing on the blog. It just shows that just about any vegetable can also be a salad.

For the salad, I decided to use a dressing made with beet juice and lemons. I use beets a lot in my cooking, and when I use canned beets, I always save the beet juice. That way, I can reduce the juice and create a fabulous beet syrup that can be turned into a number of things, like the beet-lemon dressing below.


Asparagus with a Beet-Lemon Dressing

Strained juice from 1 can (15 ounces) of beets, about 1/3 cup
Juice of 1 lemon, strained
3 tablespoons extra virgin olive oil
Generous pinch of salt
Few grindings of pepper
1 pound fresh asparagus
1 diced shallot, optional

Place the beet juice in a small pan and begin reducing it over very low heat. It’s best not to leave the kitchen during this process because it can happen quickly towards the end.

When only about 2 tablespoons of the reduced juice remains, remove the syrup from the heat and let it cool.

Whisk in the lemon juice and oil well, then add the salt and pepper.


If you don’t like the look of the syrup separating from the oil, place the mixture in a mini blender. If you prefer it a little creamier, add a 1 teaspoon of mayonnaise or cream, but know it will be pink! Set aside.

Meanwhile, clean the asparagus, which means removing the hard, woody ends. I simply snap off the ends where they snap.

Some people prefer to shave the ends, using a vegetable peeler. There’s really no right or wrong here. When you have a pile of asparagus ends, use them to make asparagus broth using a little onion and garlic, and use that for asparagus soup! It just adds a deeper flavor.

For this asparagus salad, I steamed the asparagus. They can be steamed with any kind of contraption, as long as the asparagus is sitting above water, in the steam, and the pan has a lid. Once the steaming begins, I don’t ever go beyond 5 minutes, but you’ll have to play with this time.

Once cooked, place the warm asparagus on a plate, and add some of the beet-lemon dressing. Sprinkle with some extra salt, if you like.


If you like shallots, sprinkle some on top.

Also, a bit of crumbled goat cheese or chopped toasted walnuts or chopped hard-boiled egg would also be good on this salad. It would make a fabulous first course.


Note: I know some people try to pick out the skinniest of asparagus, thinking that they are more tender, but they all come out of the ground in varying thickness, and are all tender, as long as the weather hasn’t gotten too hot.

Chorizo and Red Cabbage Salad

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This lovely book was gifted to me by my mother. She knows what I love, and I love all forms of charcuterie.

The book was published in 2014, and written by Amanda Ballard. It is a guide to make your own cured meats, smoked sausages, salamis, and so forth.

I have since realized that much of the home-made charcuterie I’d love to make by hand, I cannot, due to the fact that I live in a very humid region. So no hanging whole jamons in my basement. (insert sad face.)

However, there are so many fun recipes in this book, utilizing purchased charcuterie and meat varieties. Like, coppa and spring onion frittata, and dried cranberry and brandy Christmas pâté. But I zeroed in on a chorizo and red cabbage salad.

From the book, “This salad is stunning due to its vibrant red color. It’s a lovely way to make cabbage exciting, as just a small amount of chorizo lends superb depth of flavor.”

Where I live, I can only find Mexican chorizo, which is soft and greasy. It’s important to find real Spanish chorizo for this salad. There are two basic kinds of Spanish chorizo, and I’m generalizing here.

There are sausages in links that need to be cooked; they look similar to Italian sausages, below left. And there is chorizo that is more similar to salami or pepperoni, that you’d see on a charcuterie platter. They come in a variety of shapes and made of different meats, depending on the origin in Spain, lower right.

This recipe utilizes the latter variety of chorizo, which is another reason I was so intrigued by this recipe.

Chorizo and Red Cabbage Salad
Serves 2 for a light lunch

Salad:
1 tablespoon olive oil
1/2 red cabbage, cored, sliced or shredded
5 ounces chorizo, peeled, diced

Dressing:
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon garlic purée or crushed garlic
Big pinch freshly chopped parsley
1 teaspoon freshly squeezed lime juice

For the salad, heat the olive oil in a frying pan over medium heat, then add the red cabbage and fry until soft, stirring regularly.

Add the chorizo and keep stirring for 2-3 minutes, so that the chorizo starts to cook and release its oils.

Remove from the heat and let cool.

Meanwhile, put all the ingredients for the dressing into a bowl and mix together well. Once the cabbage and chorizo mixture has cooled, pour over the dressing.

Toss to mix well.

Serve. I personally liked serving the salad still warm.

I loved the dressing, but I’d change the ratio to a 50-50 mixture of olive oil and red wine vinegar. The chorizo does let off a lot of greasiness, so I prefer a bit more vinegar.

I’d definitely not serve this salad cold.

I can also see a dollop of crème fraiche served on this salad! Plus, I could also throw in a few golden raisins for a touch more sweetness, but that’s just me!

Smoked Trout Salad

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When my husband went on an Alaskan fishing trip in 2019, he brought home trout as well as the expected salmon. I really had to think about what to do with the trout.

I’ve fished for trout often over the years in Utah and Colorado mostly, and my favorite way to prepare it is… at a cabin! I don’t care if I cook it inside on a rickety stove, or outside over a campfire. To me, it’s more of the ambiance of being in the mountains by a creek that makes just-caught trout so good.

My mother taught me how to fish. Sometimes, we didn’t plan on fishing, but we’d walk along a river and Mom would invariably find leftover line and a hook, then make disparaging remarks about the fishermen who left the mess. Then she’d dig up some kind of worm covered in pebbles, and voila. Trout dinner.

This is a picture from the last time my mother and I fished together in Utah, back when she was 70.

I contemplated what to do with this Alaskan trout, called Dolly Varden, and decided to smoke it. My immediate thought for a resourse was Hank Shaw, whose blog is Hunter Angler Gardener Cook. Mr. Shaw is also the author of Buck Buck Moose, Duck Duck Goose, Pheasant, Quail, Cottontail, and Hunt, Gather, Cook, all of which have won awards.

This trout weighed 1 pound and 3 ounces and measured 12″ without its head.

Hank Shaw recommends drying the fish in a cool place overnight, which creates a sticky surface on the fish called a pellicle. This helps the smoke adhere to the fish. So I dried the trout overnight on a rack in the refrigerator, using a couple of toothpicks to hold the fish open. The next day I brought the fish close to room temperature before smoking.

I used alder wood chips, placed the trout on the rack, started the smoker over fairly high heat to get the wood smoking, then turned down the heat and let the smoke happen.

Thirty minutes worked perfectly. According to Mr. Shaw, the trout’s internal temperature should read between 175 and 200 degrees F, and mine was exactly at 175.

Let the trout cool slightly then remove the skin gently, and pull out the backbone.

The smoked trout is cooked, smokey, and tender. Perfection.

Break up the pieces of trout, removing any stray bones. Cover lightly with foil to keep the fish warm and proceed with the salad recipe.

Warm Smoked Trout Salad
2 hefty servings or 4 first course servings

6 fingerling potatoes, halved
1 can great northern white beans
2 hard-boiled eggs, halved
Smoked trout, about 1 pound
Fresh parsley
French vinaigrette consisting of equal parts olive oil and a mild vinegar, chopped fresh garlic, Dijon mustard, and salt.
Grilled bread, for serving

Cook the potatoes until tender, then place them in a bowl with a little olive oil, salt, and pepper, and toss gently.

Drain the beans well then add to the potatoes and toss gently. Allow the hot potatoes to warm the beans, then place them in a serving dish.


Add the hard-boiled eggs, and then top the salad with the warm trout.


Sprinkle with chopped parsley and add the vinaigrette to taste.


Serve grilled bread on the side.


There are so many variations possible with this salad.

You could cover the platter in butter lettuce leaves first, and include fresh tomatoes or steamed green beans or even beets.

This salad is very mild in flavor, created to let the smoked trout shine. If you want a flavor pop, add chives or parsley to the vinaigrette.

Although not quite the same, high-quality smoked trout can be purchased on Amazon. I’ve used the one shown below left for smoked trout and shrimp paté.

I highly recommend the Cameron stove-top smoker. It works especially well with fish.

Here is the smoked trout recipe from Hank Shaw’s website; he uses a Traeger grill.

My Favorite Salad

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I eat a lot of salads throughout the year, even in the winter. I love all salad ingredients – lettuces, avocados, beets, raw vegetables, grilled meat or fish, some nuts or seeds and cheese… I love to mix them up and also pay great attention to my vinaigrettes.

But then, there’s this one salad I’ve actually made multiple times for friends. (My husband doesn’t eat salads.) I don’t remember the source of the recipe, because mine was a magazine recipe cut and glued to an index card from decades ago.

It’s a composed salad, and these are the ingredients: Barley, purple cabbage, carrots, celery, dried cherries, and feta cheese. Intrigued? I was, and now I’m hooked.

It’s very pretty served layered in a trifle dish, or any deep clear bowl. Each component is treated separately for maximum flavor.

The recipe is really in two parts. One part, the vinaigrette. The other part, the salad itself.

My Favorite Salad

vinaigrette:
In a small blender, combine
1 cup of good olive oil
1/3 cup of apple cider vinegar
Juice of 2 large lemons
2 cloves of garlic
1 tablespoon of Dijon-style mustard
Salt
Blend until smooth.

salad:
2 cups hulled barley
Grated carrots, about 5 cups
1 whole purple cabbage, thinly sliced, about 5 cups
1/2 head celery, thinly sliced
1 1/2 cups dried tart cherries
12 ounces crumbled goat cheese

First prepare the vinaigrette. Set aside at room temperature.


Cook the barley in 4 cups of water or broth if you prefer. Let cool. Once it’s almost room temperature, mix the barley with about 3 tablespoons of the vinaigrette and set aside.

Place the grated carrots in a small bowl and add about 2 tablespoons of vinaigrette, stir well, and set aside.

Place the cabbage in a large bowl and toss with about 2 tablespoons of vinaigrette. Have the rest of the ingredients handy.

Place the sliced celery in a smaller bowl and add a tablespoon of vinaigrette. Toss well and set aside.


Layer half of the barley in the bottom of your salad serving bowl or dish. Cover with the celery.

Then add half of the cherries. And top with half of the goat cheese.

Then cover with 1/2 of the cabbage. Then all of the carrots.

Then the remaining barley.

Top off with the last of the dried cherries and goat cheese.

Let the salad sit for at least an hour. Or, make it the day before and refrigerate it overnight, letting all of the flavors meld together. But serve at room temperature.


I also serve this salad with extra vinaigrette for those who want that extra hit of vinegar.

And, if this salad is for those who require protein, it is fabulous with added grilled chicken or avocado.

Mix and match your favorite ingredients – lentils would work instead of barley, for example – and I’m not a huge celery fan, which is why I only allowed one layer of it. But do include the dried cherries and goat cheese!

Roasted Veg Vinaigrette

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Vinaigrettes are equally as important to me as their salad counterparts. With a proper choice of ingredients, one can really make a salad burst with flavor with a perfectly paired vinaigrette.

I’ve posted before on vinaigrettes made with reduced beet juice ( think salad of crunchy vegetables, lentils and goat cheese) and a vinaigrette made with a fresh pear (think baby greens with apples, bacon, and blue cheese).

I’ve posted on a vinaigrette made with strawberry vinegar, one made with pineapple juice, vinaigrettes with parsley or curry powder… the list is really endless because the possibilities are endless.

Recently I was inspired by a vinaigrette recipe made with roasted onion and shallot. And I got to thinking what I could add to that… because I can’t leave a recipe alone. This is one I created.

Beyond roasting the vegetables, which is left to your oven, the rest is easy!

Make a triple batch! You’ll love how versatile this is not only as a vinaigrette but as a marinade, or served with grilled leeks or asparagus.

Roasted Vegetable Vinaigrette

1 purple onion, peeled, quartered
1 red bell pepper, trimmed, de-seeded, cut into 8ths
6 shallots, peeled, halved
6 cloves garlic, peeled
Olive oil, divided
Salt
Pepper
Red wine vinegar
Tabasco sauce (optional)

Preheat the oven to a roast setting, or 400 degrees F.

Place the onion, red bell pepper, shallots and garlic cloves on a jelly roll pan or rimmed roasting sheet. Generously drizzle olive oil over the vegetables, about 1/4 cup. Season with salt and pepper.


Roast until vegetables show some caramelization and are tender. Remove the pan from the oven and let cool.

Place all of the vegetables and olive oil into a blender jar.

Blend until smooth, adding another 1/4 cup or so of olive oil.

Then add the red wine vinegar. I’m not offering amounts in this recipe, only because I like my vinaigrettes strongly vinegar-flavored. Most people I’ve cooked for do not.

If you want some zing, add some Tabasco sauce, taste away, and season more if necessary. I added more salt.

Make sure the vinaigrette is smooth. If you use cruets for your vinaigrettes, you are familiar with the problem with one little piece of garlic clogging the spout!

The salad I created to showcase this vinaigrette was simple. Butter lettuce, crab, avocado, green onions, and black sesame seeds.


It was a perfect pairing of tastes and textures.

I was lucky enough to have frozen crab legs left over from the holidays, so I used that crab. But grilled shrimp or scallops would also be divine.

Note: This recipe actually makes a fabulous dipping sauce if you omit the vinegar.

Thai Beef Salad

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Recently, I came across a Christopher Kimball recipe that caught my attention. It’s a Thai-inspired salad with skirt steak. Nothing terribly unique, except that when I make salads, they tend to be of the Southwestern ilk, with greens, beans, vegetables, and goat cheese.

Kimball’s Recipe has grilled steak, vegetables, shallots, cilantro,and a flavorful fish sauce-based dressing. Fabulous flavors.

The only thing I did differently was to sous vide the skirt steak. I know how to cook just about any steak in my sleep, but if you’ve ever enjoyed skirt steak, flank steak, flatiron or hanger steak cooked sous vide, you know why there was no hesitation on my part.

If you’re not familiar with Christopher Kimball, I’m actually surprised (especially if you live in the U.S.) He has authored many cookbooks, but was also the editor of the wonderful Cook’s Illustrated magazine. He has a show on PBS, and also talks cooking on an NPR show.

What I like about this man is his somewhat old-fashioned demeanor, his bow tie, his aw-shucks attitude but in Vermont style. He’s the opposite of loud, abrasive, show-offy, and arrogant.

My favorite book of his isn’t a cookbook, it’s called Dear Charlie, a collection of letters he wrote to his son, that appeared in the introduction of every publication of Cook’s Illustrated.


I loved these down-home letters about sunrises, apple pies, tractors, and so forth that my endorsement was printed on the book cover.

His latest cookbook is Milk Street, shown below, and a classic photo of Mr. Bowtie as well.

And now to his Thai Beef Salad.

Thai Beef Salad

1 1/2 pounds skirt steak
1 1/2 teaspoons salt
3/4 teaspoon black pepper
2 teaspoons brown sugar
1 large shallot, sliced
3 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon cayenne pepper flakes
1-2 tablespoons canola oil
1 1/2 cups cherry tomatoes, halved
1/2 cup coarsely chopped cilantro, plus more for garnish
1/2 cup fresh mint, coarsely chopped
Rice or cellophane noodles, optional

Dry off the skirt steak if necessary with paper towels. Mix the salt, black pepper and brown sugar together, and rub onto the steak on both sides.


Vacuum seal the steak, and cook at 131 degrees F for 12 hours. This can be done the previous day. Refrigerate the steak immediately.

Just when you’re ready to start preparing the salad, remove the steak from the plastic and dry off; set aside.

Combine the shallots and lime juice in a large bowl. Let stand for 10 minutes, stirring occasionally.

Add the fish sauce and cayenne flakes to the shallot mixture.

Heat a skillet over high heat with the canola oil, and sear the steak quickly on both sides. Transfer to a cutting board. Thinly slice the stead against the grain, and add the slices and accumulated juices to the large bowl.


Add the tomatoes, cilantro, and mint. Toss to combine.

I wanted to add some noodles for fun, but it wasn’t part of Mr. Kimball’s recipe.

Transfer everything to a platter, and garnish with more cilantro.

This salad is fabulous. Refreshing, spicy, and full of flavor.

I did add a second shallot, more fish sauce, and a little rice wine vinegar.

I can’t stop thinking about how good this salad would be with grilled octopus or shrimp….

Herby Octopus Salad with Blueberries

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You’ve all put up with me lamenting about the fact that, living in the middle of the United States, with no nearby coastline, I can’t buy fresh seafood. And it’s pretty much my favorite thing to eat, well over beef and chicken.

I make up for it when on vacation, especially when it comes to squid and octopus. I eat them until tentacles are practically coming out my ears.

Besides being delicious, they’re fascinating creatures.

Instead of whining, I decided it was time to just order some frozen baby octopus. I actually see it frozen occasionally in recipes, so I’m not the only person who can’t always buy it fresh, or wants it out of season.

The company I ordered from is La Tienda, a Spanish website that I’ve used for years. Just about any Spanish product you desire, they sell.

It was a fluke that I found frozen octopus; I didn’t expect La Tienda to have it. I also bought some frozen cuttlefish at the same time – something I’d never tried before – at least not knowingly.

When I received the pound of baby octopus, there were only two, so about 8 ounces each, shown above. I expected baby octopuses to look like ones I’ve had on salads or seen at markets.

But it gave me the opportunity to learn how to break down an octopus. It’s a very straight-forward procedure, and takes minutes.

Herby Octopus Salad with Blueberries
Cause it’s still summer here….

1 pound frozen baby octopus, thawed
Olive oil
Greens of choice
Chopped basil, parsley, and cilantro, about 1/2 cup total
Fresh blueberries, about 1/2 cup
Lemon juice (I used 1 lemon for 1 pound of octopus)
Olive juice, to taste
Salt
Aleppo pepper, optional

Rinse the octopus well and lay on a cutting board. Admire it, because it’s a beautiful sea creature!

Slice just below the eyes, and just above the eyes and discard this middle piece.


Then get rid of the beak in the middle of the tentacles.


Turn the head, or hood, inside out. Pull out everything from inside, and discard.

Turn the hood back to outside-in. There is a thin skin covering the hood that can be removed by pulling firmly.

Cut the tentacles off at the very top.

Trim the base of the hood, then slice the remaining hood into 1/4″ thick slices.

With the remaining center “upper thighs”, if you will, cut them each into 8 pie pieces.

From the left, the legs, the hood, and the upper thighs.

The below photo shows the legs at the top, the hood rings in the middle, and the thighs at the bottom.

Rinse the octopus parts, if necessary, then dry them well.

Heat some olive oil in a skillet. Over high heat and with your vent on, and perhaps a few open doors and windows, sear some of the octopus, without crowding it in the skillet, until browned. I cooked the legs, rings, and thighs separately, just because of the various thicknesses.

Remove to a plate and continue in batches; set aside.

Meanwhile, place the greens on a platter or plate.


In a small bowl, toss together the herbs and top the salad with the herbs.


Add the octopus parts, still warm, and the blueberries to the salad.


Drizzle on some fresh lemon juice and olive oil. Sprinkle on a little salt.

If desired, add some Aleppo pepper for some zing!

And that’s it! The octopus was superb. All it takes is a little searing.

A simple combination of lemon juice and olive was wonderful. And the blueberries added fruitiness. The salad would also be good with warmed lentils.

I was very happy about the quality of the frozen octopus. It wasn’t old or water-logged.

At least I know now that I don’t need to turn up my nose at frozen octopus in the future. I will indeed be ordering it again.

I just have to find someone else to share it with…

And anyone who assumes that octopus is tough and rubbery, hasn’t tried it. (husband)

Mimi’s Chicken Salad

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Years ago, I visited a girlfriend in Texas to help with her daughter’s baby shower. She lives just outside of Austin, so it’s always fun to visit. (Think Texas Hill/Wine Country!)

One of the dishes planned for the shower luncheon was “Mimi’s Chicken Salad.” I had no idea what that was, but she told me that it was my recipe, thus the name!

Recently I was reflecting on my “namesake” chicken salad, but couldn’t remember what the heck was in it. I emailed my friend, and she sent me back a photograph of my recipe. In a cookbook.

The cookbook is “Cooking by the Bootstraps: A Taste of Oklahoma Heaven Cooked Up by the Junior Welfare League of Enid, Oklahoma, published in 2002.

So not only did I forget how to make my own chicken salad, I didn’t remember it was a recipe I created, nor did I remember that it is in this cookbook – which I own!

I’ll just chalk this up to (older) age.

Here’s the recipe, although somewhat adapted, because I can’t even leave my own recipes alone!

Mimi’s Chicken Salad, or Mango Chutney Chicken Salad

Chicken tenders, about 1.2 pounds
3/4 cup sour cream
3/4 cup mayonnaise
1/2 cup chopped celery
1/2 cup chopped nuts, I used pistachios
1/2 cup chopped mangoes
1/3 cup mango chutney
3 green onions, sliced
1/2 teaspoon curry powder, I recommend Penzey’s sweet curry powder
1/2 teaspoon dry mustard

Grill the chicken tenders in a skillet, with a little oil, seasoned first with salt and pepper. Grill the chicken just till barely pink so as to keep them tender. Set them aside to cool slightly.

Cut the chicken into small pieces and place in a medium bowl. Add the sour cream and mayonnaise and stir until the chicken is well incorporated.

You can adjust the volume of sour cream and mayo mixture to suit your taste. I prefer chicken salad just creamy enough, but not drowning in the mayo.

Add the remaining ingredients together in a bowl and stir gently.

Add the mixture to the chicken and combine them well.

Refrigerate the chicken salad if not serving immediately. Serve chilled or at room temperature on a platter of lettuce leaves; I prefer this salad at room temperature.

Alternatively, make chicken salad sandwiches with sliced croissants or your favorite soft bread.

I actually prefer making roll-ups with tender butter lettuce instead of sandwiches.


What’s fun about this recipe is that you can mix up the nuts and add fruits – even dried fruits. Think about chopped macadamias and dried cherries!

I’m really appreciative of the local Junior Welfare League of Enid, Oklahoma for including some of my recipes in this cookbook. It was an honor.

Golden Cauliflower and Carrot Rice

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I’m pretty sure you all know that I’m not fond of food trends. I’ve probably mentioned this numerous times. So if something becomes popular and trendy, I completely ignore it.

Sure, I’m old(er) and old-fashioned, but it’s just my personality. I never wore white metallic lipstick in the 60’s, either.

The dumb thing is, sometimes when you’re too stubborn, you can really miss out. Like the bowl trend. Is there one on my blog? No! But they do look lovely.

And in the 80’s, when I really started cooking, I looked down my nose at both sun-dried tomatoes and basil pesto because they were everywhere. I have no idea how many years I lost not indulging in those two fabulous foods. I’ll never forgive myself for that.

Which leads me to… cauliflower rice. Nope.

Then, thanks to the lovely Serena from her blog, Domesticate Me, I saw a recipe that I couldn’t ignore. It was a cauliflower and carrot rice with almonds and golden raisins.

If you don’t know Serena, you must check her blog out and her just-published cookbook, The Dude Diet.

She’s a doll, she’s funny, and she swears. Oh, and she’s a professionally-trained chef. What’s not to love?!! But also, and this is important to me, if I comment, she responds to my comment.

Now this may seem a bit silly, but I will stop following blogs if the authors have no time for me. It’s not that I’m so great, it’s because the best thing about blogging in my four-plus years of doing so, is the interaction. It’s like this virtual, giant group of foodie friends that you get to know around the world.

Plus, on some of those fancy blogs, you can tell that the author responds to nobody’s comment. They’re just too important and busy. I just don’t get that.

Serena has been on her book tour around the U.S., but she is still responding to comments. And I know how much time it takes, because I follow many blogs. It’s just part of the dedication one should have to one’s blog. And Serena’s blog is also one of those fancy ones!

I promised Serena that I would make her “rice” dish because it really sounded lovely. She assured me it would not disappoint.

Golden Cauliflower and Carrot Rice
Adapted slightly from Domesticate Me!

1 medium head cauliflower, florets only, about 1 lb. 6 ounces
Baby carrots, 8 ounces
1 tablespoon extra-virgin olive oil
2 teaspoons ground turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ground cumin
Salt
Juice of 1 lemon
¾ cup chopped parsley leaves
½ cup golden raisins (I used figs)
½ cup chopped raw almonds (I used hazelnuts)
Lemon wedges for serving (optional)

Add about half of the cauliflower florets to a food processor and pulse until a “rice” forms. Place in a large bowl, then process the remaining cauliflower.

Process the carrots the same way, and add the riced carrots to the cauliflower.

Heat a large skillet over medium heat. When hot, add the cauliflower and carrot rice, turmeric, cayenne, cumin, and a good pinch of salt.

Cook for 2-3 minutes until the rice is just tender.

Turn off the heat and stir in the lemon juice.


Fold in the parsley, dried fruits, and toasted nuts. Taste, and add salt if necessary.


I served this “rice” with some grilled chicken that was marinated in a garlic-parsley marinade.

What’s really fun is changing up the dried fruits and nuts according to your taste and the season. Imagine this dish with dried cranberries and pistachios in December!

Dried figs and hazelnuts are really more autumnal, but I had them on hand and I love them.

Okay, so am I glad I finally tried cauliflower rice? Of course! But I really liked what Serena did with the dish, adding carrots, seasoning, and the fruits and nuts. I can also see this as a salad with a vinaigrette, maybe with some orzo, or barley, or just like it is.

Serena’s actual name for this dish is Cauliflower and Carrot Golden “Rice,” and she serves it in a bowl, but it’s okay, cause I like her. I put mine on a plate. Maybe I can start a plate trend?!!

The Spice Companion

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The Spice Companion, by Lior Lev Sercarz, is a book I recently discovered and ordered from Amazon. It was published in 2016.

Because of the title, I expected some information on spices, being that the author also owns a store in New York City called La Boîte, which specializes in spices and spice mixtures. But it’s seriously an encyclopedia of spices, starting with ajowan, aleppo, allspice, and amchoor, and ending with za’atar, zedoary, and zuta.

A spice, according to Mr. Sercarz, is “any dried ingredient that elevates food or drink,” so that includes coriander seeds, basil leaves, and turmeric root.

Mr. Sercarz was born and raised on a kibbutz in Israel. The history of his exposure to spice markets, and how he eventually traveled the world seeking out spices, all while his interest in cooking grew, is a story worthy of a movie. After adventuring in Columbia to “see firsthand how cardamom was grown,” he ended up at the Institut Paul Bocuse in Lyon, France, then moved to New York City to work at Daniel Boulud’s restaurant, Daniel.

La Boite opened in 2007 in Hell’s Kitchen, and the store has a beautiful website. It was at the website that I discovered that Mr. Sercarz has a 2012-published book called The Art of Blending.

Spice mixtures are what originally intrigued the young author with spices; chefs such as Eric Ripert utilize his custom-designed spice blends at their restaurants.

But first I must tell you about the encyclopedia part, which spans 154 pages – two per spice.

Under the name and latin name of the spice is a drawing of the plant and the part(s) used for the spice.

There is a brief description of what the spice is, its flavor and aroma, its origin, harvest season, parts of the spice/plant used, plus some more details.

On the next page is a photograph of the spice as it’s used – seeds and leaves, for example – its traditional uses, recipe ideas using the spice, and recommended pairings.

Then the author offers a blend utilizing the spice, and what to use it in or on.

This is a lot of information but helpful if you’re a cook, gardener, or just want to start making spice mixtures in your kitchen!

When I was reading through the book, I stopped at Tomato Powder as a spice. Dried tomatoes ground into a spice. Why not? I use ground paprika, which is made from peppers, so why not tomato powder made from its fruit?!!

The author describes tomato powder as “a dry, richly flavored powder made from ripe, sweet tomatoes.”

When I have a glut of ripe tomatoes during the hot summer months, I slice them and dry them in my dehydrator, and save them in the refrigerator. That way, they stay fresh, and I reconstitute them in soups and stews as needed throughout the cold months.

I happened to have a bag of dried tomatoes from last summer.

So for fun, I got out my bag and blended the tomatoes in a dry blender.

One recipe suggestion from the author is to stir tomato powder into orange juice and use it as a base for a vinaigrette with honey and olive oil. And that’s just what I did!


I used 8 ounces of orange juice, 1 heaping tablespoon of tomato powder, 1 tablespoon of honey, and 8 ounces of olive oil.

I drizzled the lettuce leaves with the dressing, and added goat cheese and walnuts.

To say it was magnificent is an understatement. Barely four hours later, I had the same salad for dinner, including a ripe avocado. I added a little white balsamic vinegar to the dressing.

There are certainly other, more exotic spices I could have experimented with from Mr. Sercarz’s book, assuming I could have even gotten my hands on some of them, but I’m really excited about tomato powder.

And the book will be a great reference for the spices I can purchase. I especially love how he makes recommendations on unique ways in which to use the spices, even common ones.

My only complaint with the book is that the photo pages are not labeled.