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This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
I always enjoy salad, but never quite as much as in the summertime, when its crisp, light, refreshing-ness perfectly fits the bill for almost every meal.
Typically, I load our salads with whatever veggies are happening at the farmers market and, as the season progresses, our own garden. But sometimes, amidst awe for the tomato and cucumber and radish and carrot, it’s easy to overlook the star of the show.
Lettuce.
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The search for tasty, healthy breakfast dishes is a neverending quest. I am always looking for a breakfast that can be made ahead and munched on for several days, offering a tasty, easy meal each weekday morning. In the winter, my standby is my beloved steel-cut oatmeal, and sometimes, if I have extra time on the weekend, I’ll make up a big pan of egg casserole with seasonal vegetables.
But now, as the summer heats up, what to make? Here’s one idea: A fluffy, tender grain salad with oats, quinoa, and millet, nutty with hazelnuts and bursting with blueberries.
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Everyone needs at least one quick and easy soba salad in their lunch lineup. Soba is nutty and nutritious, and in a quick salad, it can be a worthy companion to the best vegetables of the season. This particular salad is an old favorite. It’s a refreshing, addictively crunchy meal that just happens to be vegan. Quick soba noodles are tossed with sesame oil, shaved carrots, scallions, and a little soy sauce. Simple and cool.
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There will be a crumble of one kind or another on my table from now until Thanksgiving. Not to mention crisps and cobblers. Making any of these is so easy that you barely need a recipe — in fact, one basic recipe with some variations will serve for each. The only requirement is fresh summer fruit — the riper and closer to jamminess the better.
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Recently, I shared a recipe for making easy cabbage kimchi, which is a staple at my house. The first kimchi I ever fell in love with, though, was oi sobaegi kimchi, or stuffed cucumber kimchi. I think of this as “gateway kimchi” — it’s only lightly fermented (or not at all), so it isn’t as pungent as many other kimchis, and it has crisp texture that any pickle lover should appreciate.
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
I have a confession: Until recently, I found the idea of grilling meat slightly terrifying. Maybe it’s because I’ve never owned a grill of my own. Or because I usually skip over the articles about grilling in magazines. Or maybe it was due to some ingrained sexism on my part, pushing “grilling” into the “things men cook” category.
Whatever the reason, this summer I’ve set out to change this sad state of affairs and I’m happy to report a series of successes — including these sticky, savory chicken thighs. Glazed with an addictive mixture of apricot jam and miso paste, they are a foolproof win for first-time grillers or a tasty addition to the repertoire of veteran grill-masters.
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
I know it can seem tedious, even annoying, to have to wash produce before you cook. Sometimes it feels like such a chore, an extra step, before you can get dinner on the table. However, whether you cook it or use it raw, produce always needs washing. A good scrub, run, or shake under water, followed by a thorough rinse, will remove dirt, grit, and sand that can affect the quality, texture, and taste of your finished dishes. As a safety precaution, a thorough cleaning will also help remove any potentially harmful bacteria that may be present.
This post was originally published on this sitehttp://www.thekitchn.com/feedburnermain
Living in a city where summers are beautiful but fleeting, any sighting of sunshine is reason to celebrate with bright, zingy flavors and simple salads. This lovely, clean recipe epitomizes spring and summer cooking. It can be put together in less than 10 minutes, and it works brilliantly as either an appetizer or a light lunch.
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