It is my birthday, so I get to choose the menu. For me, lamb—especially Greek lamb—is the usual meat of preference. A Greek salad an obvious side dish.
Karl’s Greek Salad II
The kids are still on their keto/Atkins low-carb diet. These diets are vegetable/protein forward. I am making brisket and a French onion soup and I thought a salad of cucumbers and baby greens would go well as a green vegetable.
Karl’s Dill Cucumber and Mesclun Salad
This week I wanted a fast weekday meal. Fried salmon, a quick starch dish, and a simple salad. This does not mean that I could not be creative. In a burst of inspiration, I came up with a new way of making salad dressing.
Karl’s Carrot and Spinach Salad
with Orange Tarragon Dressing
The NYTimes sends me emails with recipes several time a week. A recent email was all about cold noodle dishes. As I read through them I got a hankering for cold noodles, but none of their dishes really suited me. I borrowed a few ideas from their cellophane noodle salad, but mine is based more on my Vietnamese summer rolls.
Karl’s Cellophane Noodle Salad with Shrimp
Adapted from a Serious Eats recipe
I like marinated artichoke hearts, but they get a bit pricy for a tiny little bottle. When I saw baby artichokes for 5 for one dollar, I thought I would try making them for myself. It turned out not to be a simple task, but it was well worth the effort.
Karl’s California Fusion Marinated Artichoke Hearts
Adapted from a America’s Test Kitchen recipe
Miriam requested grilled vegetables for her birthday dinner and gave me a list of vegetables she wanted. I could have just thrown them on the grill, but ATK recently did a show on Tunisian Mechouia. Looking at other recipes on-line, this dish can vary from a vegetables puree to the chunky salad produced by chef Julia Collin Davison at ATK.
Karl’s Tunisian Mechouia
Grilled Vegetable Salad
This seems to be my week for trying to improve recipes I have made recently. Last week I made an Asian influenced salad to go with my salmon teriyaki. I am making salmon again and the salad was good enough that I wanted to try and make it better.
Karl’s Asian Apple Cabbage Salad II
I had decided to have salmon teriyaki for dinner on a week night. Usually I would serve rice and Japanese pickles with this. I decided that I wanted something different, maybe some kind of Asian salad.
Karl’s Asian Apple Cabbage Salad
Eilene requested carrot salad and some kind of green thing as the vegetable to go with the chili dogs for her birthday meal. I had bought a bottle of Champaign vinegar for another meal a few weeks ago and that seemed like a likely place to start. Thinking about what herbs and spices would compliment this rather expensive ingredient, I started grabbing bottles out of my spice rack. This is what I came up with. Giving the carrots a bit of time to pickle a bit also seemed like an obvious idea.
Karl’s Lightly Pickled Carrots and Spinach Salad
I am making lemon rice to go with my Greek lamb. Starch is not on my son-in-law’s diet. I need a substantial vegetables salad, so he does not go hungry. Throwing out the orzo in my Greek salad and replacing it with artichoke hearts struck my fancy.
Karl’s Greek Artichoke Salad