Adapted from a Yummly recipe
My sister is visiting and I always try to make something special when they come to California. Daughter Eilene brought some Nevis jerk spice back for me and I decided to try it out on some chicken. This left me with the dilemma of what to serve with the meat. Scouting around the internet for “Caribbean side dishes,” I found a recipe that met my needs.
Karl’s Caribbean Sweet Potato Salad
Portuguese salad is a fairly standard Mediterranean salad of bell pepper, cucumber, onions, and tomatoes with a red wine vinaigrette. I had several days to plan this meal, so I thought I would pickle the cucumbers—taking a page from Japanese cuisine. While I am calling these pickles Portuguese, they are more “Portuguese flavored,” as I am using common Portuguese seasonings.
Karl’s Portuguese Flavored Cucumber Pickle Salad
Crab season just started and wife Jan asked for a crab dinner. Growing up, her family would cover the table with newspapers and feast on several crabs. Coleslaw is the obvious salad to go with a dinner like this.
Karl’s Colorful Coleslaw with Pecans and Crystallized Ginger
For wife Jan’s birthday, I am making carrot salad. Daughter Miriam is having trouble chewing and eating carrots might be a bit hard for her. I decided to make a tomato and cucumber salad with tender greens just for her.
Karl’s Central Asian Tomato and Cucumber Salad with Lemon Dill Vinaigrette
Wife Jan loves carrot salad and it is her birthday dinner. This is my third attempt at making a carrot salad for a Uyghur meal—big plate chicken this time. Today, I am trying for a black vinegar vinaigrette.
Karl’s Uyghur Carrot Salad III
One of my preferred salads at Safeway is their orzo salad. I had decided to make an Italian dinner, so I thought I would make something similar using the Italian grain farro. Daughter Miriam always wants things vegetable forward. As I planned my salad, I added more and more vegetables.
Karl’s Farro Salad
I was planning two dishes for Sunday’s dinner that I needed Italian dressing for—a farro salad and a roast chicken—but I did not want to use bottled dressing. While I looked at several dressing recipes online I did not really follow any of them—I was just seeing what they considered the range of herbs to use might be. Many of them included powdered garlic and onion, but daughter Miriam is “off” these ingredients, so they have been omitted.Note Feel free to add them back, if you wish.
Karl’s Italian Dressing
I am doing a barbecued bulgogi tri-tip for our Sunday meal. To go with the Korean main dish, I decided to make a potato salad with napa cabbage kimchi. Daughter Miriam is still off onions, so I am leaving out the green onions—you are of course free to add them back.
Karl’s Kimchi Potato Salad
Wife Jan asked for chicken satay for dinner. Satay needs a salad. Most recipes on-line suggest a cucumber salad, but one suggested adding apples. The dressing is more Thai inspired, rather than something that would be served in Thailand.
Karl’s Cucumber Apple Salad with Thai Lime Dressing
Daughter Miriam asked for Spanish tri-tip for her birthday dinner. Miriam had also requested a vegetable forward salad. Looking for Spanish style salads, I found Williams Sonoma ensalada mixta. The recipes I found online for this mixed salad included more protein than my last ensalada mixta.
Karl’s Spanish Ensalada Mixta