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.
Category Archives: Salads
Wife Jan’s Ethno Breakfast has rolled around again. Usually, I will make deviled eggs for these events, but Jan said that someone else would be bringing bagels and she wanted a schmear to spread on them. She suggested that I make an egg salad. Since my curried eggs are always popular, I chopped it up to make my salad and added more of the vegetables.
Daughter Miriam asked for tomato soup and melted cheese sandwiches for Sunday’s dinner. I thought that a salad would go well with this meal. Some time ago, Miriam introduced me to balsamic vinegar strawberries and I had the notion that would these would pair well with spinach.
I did a ham steak and roasties for Sunday dinner and I decided that I needed more green vegetables. I had a bag of baby spinach and a beefsteak tomato, that I had forgotten to add to a previous dish. Checking for what else was in my kitchen I found some cucumber, celery, and a lime. A quick chop and shake and voilà.
A classic of modern Japanese cuisine is Japanese curry. I decided to deconstruct this dish into barbecued wings, but this left me with all of the other ingredients of the dish—potatoes and carrots, apples, etc. I decided that turning them into a potato salad would be a good side dish for my barbecue.
The Provincial fish soup I was making for Sunday’s dinner had fairly few vegetables. I decided that I needed a green salad to go with it. I had recently made orange infused sugar—which always leaves me with three navel oranges to use up. I decided to add the orange segments to my greens. The coconut garnish was a last minute inspiration.
I am doing a Japanese dinner for our Sunday meal. While there may be a main dish of meat and rice or noodles, Japanese meals usually include many small side dishes with a variety of textures, colors and tastes. The aesthetic— moritsuke—is that it is food for the soul as well as the stomach. I am making chicken teriyaki and this is one of the side dishes I decided should go with it.