salad Archives | FoodFash

Shredded Beef With Red Cabbage Slaw

July 28, 2014 by Kristin 1 Comment

You know those people who take forever to eat salads because they want a bit of every ingredient with each and every bite? That’s me to a tee, which is why I can’t get enough of shredded meat lately. It’s a totally lazy way to make sure you get some meat in every bite.

I crock potted up about 3 pounds of boneless chuck roast with 4 cups of water, 1 chopped onion, 3 chopped celery stalks, 3 sliced garlic cloves, and salt and pepper on low for about 8 hours. And after shredding with two forks, I did something I hadn’t ever done before, and reduced the stock in a saucepan on high heat for about 20 minutes until it was thick and flavorful. Game. Changer.

After the meat soaked up the bulk of the reduction, I spread a thin layer of it on a plate and topped with a heaping scoop of red cabbage slaw. And that slaw… was really the highlight of this meal.

I used a mandolin slicer to achieve super thin and delicate slices of cabbage. Then added mild veggies, cilantro, citrus, and homemade mayo to create a light slaw that’s perfect for summer {especially a Texas summer}. I’m so looking forward to coming home to these leftovers tomorrow!

Pan-Seared Radishes & Greens

May 15, 2014 by Kristin Leave a Comment

I’ve been trying to make this salad for weeks, but plans kept getting in the way and ingredients continued to go bad. But tonight, I was determined. I walked to Whole Foods {stopping at Anthropologie on the way…} and picked up radishes and spinach.

I hadn’t cooked much with any of the ingredients in this salad. And I had certainly never considered using radish greens or soaking sliced dates in boiling water.

But even though all of the ingredients were unusual for my kitchen, I was excited to see how they all would work together to become my dinner.

It was no surprise that I dug the salty, tart, sweet that came with the nuts, olives, balsamic, and figs. But what was a surprise was how much I enjoyed sautéed radishes and how they did, in fact, taste much like turnips.

Check out one of my favorite turnip recipes here!

Fancy, Huh?

August 8, 2012 by Kristin 5 Comments

My super simple broil-everything-and-call-it-a-night-dinner turned out much fancier than one could have ever anticipated. I prepped the salmon and sunburst tomatoes the same by spraying lightly with olive oil and sprinkling with seasoning. And while they were busy broiling on high, I got to work on something new.

Balsamic reduction, anyone? I suppose that’s where the fancy came into play. But really it required much too little effort to be considered fancy in any way, shape, or form. I brought 1/2 cup of balsamic vinegar, 1 tablespoon of sugar and 1/2 tablespoon of ponzu sauce to a boil and let simmer over low heat for 20 minutes. Little to no stirring was required. I was shocked.

I placed the salmon, tomatoes, and walnuts on a big bed of baby spinach and generously drizzled the room temperature balsamic reduction over everything. If I had guests over for dinner, I assure you they would have been impressed!

It Really Is Perfect

January 19, 2012 by Kristin 1 Comment

I stumbled upon this salad recipe a couple weeks ago and couldn’t wait to try it. And considering that I use Jenna’s pizza dough recipe on the regular, I trusted that this recipe would also taste every bit as good as it looked.

I remember tasting tahini the first time I made hummus and thinking… Ew. But each batch of homemade hummus was accompanied by another tahini tasting, followed by an increased liking of the used-to-be-strange-to-me taste. Now I find myself sticking my spoon in the tahini jar a little more frequently than the peanut butter jar. Weird? Possibly.

And mixing tahini love with sriracha obsession? Bomb.com

This salad was simple enough to throw together during a weekday lunch, but complex enough to leave you wanting for nothing. I had never (knowingly) tasted white balsamic before and was so pleased with how well the vinegar flavored without overpowering the other awesomeness this plate had to offer. I’ll be making this salad again and again and again. That’s a promise!