Well, it’s another Friday in the office. This dish, due to the daikon, had quite a smell so I took it out to eat in the bleeding sun, burning onto the gray concrete. Where is a shade when you need one during lunch? Oh, right behind that cheesy Melt shop.
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Day 19: Pork & Bean Salad
This salad should have been taco salad but I didn’t have all the ingredients to make it so I opted for a similar taste and texture.
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Day 18: Jasmine Spring Green
June 18 was our first CSA pick-up EVER. It was rather exciting seeing all these buckets of fresh vegetables. Everyone had a selection of veggies to pick out. And I stood there thinking, I must be way over my head thinking I can cook all this vegetable for an entire week.
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Day 17: Mango Shrimp Noodle Salad
After a great first day at SmashingConf at The Times Center is hot, sweaty NYC, I wanted to come back to a nice cool salad that didn’t require too much heat. This salad is a nice cold dish and can be prepared in advance. Only the noodles and shrimp is needed to be cooked. And if you’re like me, I have quite a large supply of fish sauce readily available to use.
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Day 16: Roasted Asparagus Mango Quinoa
Back to meatless Mondays! As it is half week due to a design conference, which requires me to make salads that are commute-able, I opted for less fancy and just kept to the basic.
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Day 15 Scallop Grapefruit Avocado Salad
It’s the 3rd week of salad. There was a grapefruit on the table for about 2 weeks now. I didn’t want it to go spoil so I decided to make a very simple salad with one of my favorite seafood, scallop.
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Day 14 Dumpling Cabbage Salad
The weekend started with a bright beautiful clear morning. It was the perfect day for a walk to the farmer’s market where I got some more vegetables. I’m finding that as I’ve gone through all these salads, I’m buying and eating more vegetables. It’s a great feeling when I go to bed and I don’t feel like I overstuffed myself.
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Day 13 Pesto Zucchini Salad
Genoa is known for many things and pesto is one of them. I’ve never found a place stateside that has made the same pesto sauce, creamy, light green, fresh basil taste. It always feels like old basil, dark and gloomy.
In Genoa, they use baby basil. That’s the key. Never use old basil to make pesto. And they love parmesan in the sauce.
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Day 12 Mushroom Mustard Salad
Many moons ago, for Memorial Day, my friends and I used to take a trip up to Bear Mountain to have a barbecue. We’d pack up food, drinks, and our dogs and take the hour long trek up away from the busy city life.
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Day 11 Banh Mi Salad
I lament often to my friend that banh mi used to cost $1 and came with a free drink back when I was growing up in Lowell. Now it’s a couple dollars more but in New York City, it’s like $8 or more! Unless you’re in Chinatown but that’s still almost $5. Ah, those days when banh mi used to be cheaper and with better quality bread.
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