Tuesday, August 16, 2016

Apple, Blueberry, Bean, Cucumber Salad with Feta Cheese 苹果蓝莓黄瓜杂豆沙拉

This summer, I made more salads than any other last summer(s). Not because it was unusually hot (it is always hot in summer); but because I was unusually "lazy" - looking for ways to make quick and easy meals out of salads.  The type of salad which is "made-ahead-instant-the-next" and importantly, able to stand alone as a meal.

With a basic bean salad, build on it by adding more greens (e.g. broccoli, lettuce, arugula, cucumber, avocado) whenever possible, and throwing in seasonal fruits such as blueberries and stone-fruits e.g. nectarines and peaches. Towards end of summer, start thinking about organic apples for the added crunch (and its health benefits of course!). Call it shoulder-season salad, or summer-fall salad.

Look at these other fruit-inspired side-salads e.g. Blackberry, Cucumber, Radish, Orange Salad and Cucumber, Carrot, Dried Mulberry Salad-Pickle.

Why "made-ahead and instant the next"? The bean salad can be prepared the night before, store/chill in the fridge and the next day, add the freshly prepared greens, and carbs (the fastest one for me is whole-wheat couscous).

An instant healthy lunch can be put together in no time. It is also a balanced meal with vegetables (fiber), beans, egg and cheese (protein) and pasta/couscous (carbs).

Tuesday, August 02, 2016

Pesto Salmon 青酱三文鱼/鲑鱼

With salmon in season, I have been making roasted salmon quite regularly. It is an easy and healthy meal to put together - roast the salmon and steam some vegetables.

I usually marinate the salmon with spices - curry powder, ground turmeric, ground coriander, cumin, and black pepper. But since there is homemade pesto available, why not use it as the marinade?

Today, we will have Pesto Salmon, packed with Omega-3s as found in the fish itself and the walnuts in the pesto. Such a fuss-free recipe is a perfect weekday savior, as 30 minutes or less is what it takes for this healthy and delicious dish. It is also a good way to give salmon a quick make-over when the regular grilled/oven-roasted salmon occasionally becomes boring.

Wednesday, July 20, 2016

Gochujang-Sesame Edible Chrysanthemum Salad 芝麻辣酱拌茼蒿

With Edible Chrysanthemum (Shungiku in Japan, 茼蒿 Tong-Ho in Mandarin) , I usually think of making soup (yes, this is the vegetable that is popularly used in hotpots) or salad.

Today, this salad has a hint of spice imparted from Korean gochujang sauce-dressing. To deepen its flavor, sesame/tahini sauce was added, plus sprinkles of toasted sesame seeds.

This is an absolutely easy side-dish to make; and together with Korean Spicy Tofu or Korean Spicy Chilled Tofu (both easy side-dishes to make as well), pairs well with steamed rice.