I developed this salad because I’m not a big fan of mayonnaise-based potato salad. This is really the simplest thing: just potatoes in a regular vinaigrette. You can add all kinds of extras to it to make it more festive, but people always rave about the salad as is. The secret is that potatoes actually have really nice flavor— all you have to do is season them properly. Let potatoes be potatoes, no need to hide ’em!
If you have leftover roasted potatoes or other root vegetables, the same idea works great. Just skip the cooking part and go straight to the dressing.
On a hot day, this is all I want to eat. Or a cold day honestly. When I use the spice oil or peanut sauce it really warms me up. This is my kind of lunchtime comfort food. Cold but spicy food is refreshing and delicious in the summer. If you have some spice oil on hand, be sure to add it. It’s like a simple and cheaty version of Dan Dan noodles that way.
This salad of beets and chickpeas, from Good and Cheap was a surprise hit! Although I love it, I worried it might seem too odd for many people to try. But I hear about it a lot when I speak to people about what they’ve made. It’s especially popular among the early-twenties crowd! A very simple few ingredients, and it’s satisfying and balanced enough to be a meal in itself.
This dish is spicy, crunchy, and almost certainly the pinkest salad you’ll ever eat! Don’t be scared.
This recipe, and others like it have been real lifesavers for me over the last few months. The basic idea is to take a cooked grain (and you can use barley, quinoa or brown rice in place of farrow here—whatever you have around and enjoy) and sauté with vegetables or meat or beans and other flavors. This one is made with farro (a delicious, chewy, springy whole grain from Italy that is pretty easy to track down these days), sautéed cauliflower, kale, garlic and lemon, topped off with goat cheese that melts and adds creaminess and tanginess to the whole dish.
Pregnancy has not been an easy experience for me. I am so grateful for it, and can’t wait to have our daughter, but being pregnant is not something I will look back on fondly. I have had a lot of sickness (including a stay in a Greek hospital while on vacation) and pain and general exhaustion. At times it’s been tough to do my job since being creative about food is the last thing you want to do when you are severely nauseous.
Recipes like this are so helpful because I can make them to my taste based on which foods smell good and which are making me nauseous. They are simple, healthy, flavorful and satisfying, and you can make a big batch of them and eat them for a few meals. This is key because when you are too tired to move or starting to feel sick and hungry you can pull this out of the fridge and warm it up and know you’ll be okay in a few minutes. It’s a huge relief.
My husband, Dan, who doesn’t normally find this kind of healthy bowl food all that exciting, really enjoys this one and even went for seconds. Hope you guys like it too! Keep reading