Spicy Thai Brussels Sprout Salad

Spicy Thai Brussels Sprout Salad vegan easy spicy peanut sauce

In the past few years, there’s been an ever-growing trend where all sorts of foods get their own day. National Cheese Curd Day. National Blueberry Chia Smoothie Day. National Your Mom’s Cookies Day.

I truthfully don’t know if any of the aforementioned foods have their own day, and I don’t feel like Googling it at the moment.  If you float around the food blog world at all, I’m sure you’ve noticed this movement.  Since I am thoroughly uncool, I never notice the fad until it’s over. Or I get it entirely wrong.

Tuesday was National Tater Tot Day. This really was supposed to be a Tater-Tot Thai Brussels Sprout Salad, but I clearly missed the target. Ain’t no sharpshooter.

I was on my way home from my fieldwork/residency on Friday, thoroughly exhausted, but I needed to stop at the grocery store first. I was only going to make one stop, and if they didn’t have what I needed, I was gonna deal with it.

Well. They didn’t have what I needed. They did have three brands of tater-tots, all of which contained ingredients that were off-limits to me. Fine. I’d been feeling kinda heavy lately, and tots weren’t going to help that problem. I chucked a can of chickpeas into my basket and left.

And I’m really glad I did. Instead of being a heavy carby side dish, this became a tasty protein-laden salad.  I used my quick-roast method of cooking Brussels sprouts, wherein I nuke them for a few minutes before tossing them under the broiler. Also, you can broil them naked — by which i mean sans coconut oil — and still get a crispy result. Not as crispy, but still toasty on the outside and soft in the middle.

I roasted the chickpeas for good measure.

The spicy Thai peanut sauce is probably my favorite part of this dish. Which is odd, because usually my favorite part of a Brussels sprout dish are the sprouts. But this spicy Thai peanut sauce is thoroughly addicting. The recipe makes more than you will need for the salad, but it makes an awesome sandwich spread/taco filling/spoon filler. Is there a National Thai Peanut Sauce Day? Yeah. There is. It’s today.

Spicy Thai Brussels Sprout Salad vegan easy spicy peanut sauce

(actually, i didn’t google that either, so if i’m wrong about that……💁)

Spicy Thai Brussels Sprout Salad

Yield: 4 side salads


    peanut sauce
  • 1/2 cup water
  • 1/2 cup creamy peanut butter
  • 2 tbsp sriracha
  • 1.5 tsp crushed red pepper
  • 3 tbsp lime juice
  • generous dash of garlic powder
  • salt to taste
  • salad
  • 1 can of chickpeas, drained
  • 4 cups halved Brussels sprouts
  • lime and salt
  • 3 carrots, julienned
  • 1 cucumber, julienned
  • small handful of cilantro,optional


    peanut sauce
  1. Warm the water in small saucepan over medium heat. Stir in the peanut butter.
  2. When the peanut butter is fully combined with the water, add the rest of the sauce ingredients. Turn off the heat, but leave it on the burner to maintain warmth
  3. for the salad
  4. turn on the broiler
  5. drain the chickpeas and pat dry. Sprinkle lightly with lemon and salt
  6. microwave the sprouts for 2.5 minutes
  7. Place sprouts and chickpeas on a foil-lined broiler-safe pan (use one sheet of foil for the chickpeas, and another one for the sprouts. the chickpeas will be done first, so you can just remove that sheet of foil and allow the sprouts to finish cooking)
  8. Broil the chickpeas and sprouts for about 2.5-3 minutes. Turn the sprouts and stir the chickpeas
  9. Allow the chickpeas to cook for another 2.5-3 minutes, and the srpouts to cook for another 3 - 4 minutes.
  10. Toss the carrots, cucumber, chickpeas, and sprouts together. Spoon the peanut sauce over top, garnish with cilantro.
  11. Serve with love.
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Thai Brussels Sprout Salad

Grape Salad

Grape Salad

Ah, but Annie, um….this isn’t real grape salad. 

Truth, but grape salad isn’t real salad.

I first sampled grape salad this past July at a baby shower. It was my second day in Ohio, so I mentally classified it as a Midwestern dish.  I want to tread carefully here, since a highly respected publication made a similar declaration a year or two ago, and received a harsh scolding.

But I’d never even heard of it before I stepped foot in Ohia, (not  typo) so to me it’s a Midwestern thing. Pronouncing words that end with “O” as if they ended with “A” is both a Midwestern thing and a southern thing. Carrbora for Carrboro. Greensbara for Greensboro (can you tell that I still miss NC?)

Even though I still miss Raleigh terribly, I promised Jason that I’d work harder at being comfortable here. Thus the grape salad. It’s a piece offering to Ohio. Sort of.

It’s also a very New Year’s dish. Eating 12 grapes at the stroke of midnight is apparently a Spanish tradition, one grape for each month to bring you good luck. Probably thought up by some genius parents who didn’t want to share their vino. Hey why don’t you kids eat some grapes and then go to bed, mmmkay?

I don’t know why Spanish parents sound like Mr. Mackey from South Park. It just seemed to fit.

Traditionally, grape salad is supposed to have sour cream and cream cheese, pecans and walnuts and heaps and heaps of sugar.

I traded the sour cream and cream cheese for nonfat Greek yogurt, and traded the nuts and brown sugar for….uh…. oatmeal cookies.

But the cookies really work here, trust me.

I threw the Greek yogurt into the ice cream churner with a little bit of lemon juice and sugar, and it came out tasting exactly like the tart flavor from the yogurt shop. I only ever get tart if they are out of tarro, which is my all-time fave. But tart is pretty good too, and it’s easy to reproduce at home.

The tart, cold, creamy yogurt is a perfect complement to the bright sweet grapes and the chewy oatmeal cookies. And then I threw in some nuts because salty and sweet is almost always a good idea.

Grape Salad

P.S. Happy New Year, everyone. If your 2015 wasn’t great, here’s to a fresh start. I’m ready.

Grape Salad


  • 2 cups grapes, sliced
  • 1/3 -1/2 cup peanuts
  • oatmeal cookies (recipe below, or use your favorite recipe)
  • 3 cups plain non fat Greek yogurt
  • 1 1/2 tbsp lemon juice
  • 3 tbsp sugar
  • oatmeal cookies
  • 1/2 cup of cup to cup gluten free flour blend (I used Bob's in the blue bag)
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp ginger
  • 1/2 tbsp flaxmeal
  • 1/4 tsp almond extract
  • 2 tbsp milk
  • 1 tbsp oil


  1. preheat oven to 375
  2. Combine flax and water and allow to sit for a few minutes
  3. Combine the flour, oats, spices and salt.
  4. Add in the milk, sugar, oil, and flax mix.
  5. Drop in teaspoonfuls on lined tray and bake for about 10 minutes
  6. yields about 18 cookies
  7. Salad
  8. Combine the yogurt, the sugar, and the lemon juice. Pour into and ice cream maker and churn per manufacturer's instructions, or until it becomes the consistency of soft serve.
  9. Crumble the cookies.
  10. Layer ice cream, then grapes, then cookies, then nuts. Repeat.
  11. Enjoy immediately.


If you don't have an ice cream maker, you can just skip that step and use cold yogurt.

Flax + water in mix in cookies may be substituted for 1 egg white

You can also use your favorite oatmeal cookie recipe, but omit the raisins, or use leftover Christmas cookies

The cookie recipe was adapted from the Betty Crocker Cooky Book

If you have leftover ice cream, do not store in freezer, as it will crystallize. Let it instead return to its previous state.


Tomato Soup and Grilled Cheese Salad

Tomato Soup and Grilled Cheese Salad

Hey nonny nonny and a ho ho ho, did everyone have a happy holiday?

I’m still over on the east coast, hanging out with my mom, cooking and eating and relaxing, and running at an old park that I totally undervalued when I lived here.

In other news, I realize that I have a genetic compulsion to feed other people. The first words that my grandma would say to me upon arrival on her doorstep were invariable: “did they feed you on the plane?” Why yes, the attendant tucked a napkin into my collar before spooning me some apple sauce.

Tomato Soup and Grilled Cheese Salad

And the first thing that happens when we get to my mom’s house is being showered with cookies (and thankfully beer/wine). Food is love, food is a greeting, food is manners, food is the reason for family gathering.

Jason, on the other hand, grew up in a mild Midwestern home, where the purpose of food was bodily nourishment. Potatoes, sour cream, tinned broccoli and beans.  Food is tidily stored in the cupboard and dilly dip is the prelude to dinner. You don’t spend all day in the kitchen, the opposite of my family’s norms. Cook and clean and then repeat.  Snack were a pastime, and as the kids (i’m one of the kids) got older, wine was added to the mix. When you grow up like this, you eventually train yourself to work around the rolling feast, pass by it without swallowing each crumb. Well, sometimes. My willpower isn’t always as willful as I’d like. And Jason hasn’t had any conditioning to the constant food environment, so when my mom waves muffins and bacon his way, he won’t pass on them.

Tomato Soup and Grilled Cheese Salad

What we both needed was a healthier way around the comfort meals. Like most people, I adore comfort food, but I also wish it was lighter and more nourishing. Luckily, mom mom likes greens as much as she likes cookies, so there was no fuss or objection to this alteration. Tomato soup and grilled cheeses became the addendum to the meal instead of the centerpiece. The flavors are still present, but warmly served atop greens.  Filling, but still room for the Christmas cookies that might be still rolling around.


Yield: 2-4


    for the dressing
  • 3.5 tbsp herby tomato paste
  • 1/2 cup loose packed basil
  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1/2 tsp minced shallot
  • 1 cup grape tomatoes
  • 1/2 cup grapefruit juice
  • 1/4 cup water
  • salt and pepper to taste
  • for the salad
  • 3 big handfuls of dark greens (I used kale, then wilted it)
  • 2 oz peppered goat cheese
  • 1 red bell pepper
  • one small handful each of:
  • arugula
  • watercress greens
  • grape tomatoes
  • blackberries
  • parsley
  • toasted pecans
  • for the sandwiches
  • 2 slices gluten free bread
  • sharp cheddar
  • olive oil or butter


    for the dressing
  1. Combine all ingredients in a blender until smooth. Dressing will be thick and creamy. A small pour imparts a great deal of flavor, which means you can avoid the soggy, overdressed vinegary salad.
  2. for the salad
  3. Toss all ingredients in a bowl until combined
  4. for the sandwiches
  5. I find that gluten-free bread is often firm and hearty. It's easy to slice in half to form two thinner slices (aka slice along the crust). The thinner slices soak of cheese better and get toastier faster. They taste like cheese straws when cooked this way. Skillet -toast the sandwiches until gooey and brown, then cut into triangles and place over the salad like big croutons. One or two sandwiches is plenty.


4 side portions, or 2 main portions


Tomato Soup and Grilled Cheese Salad

P.S. the title of this post reminds me of this




Persimmon-Potato Salad

plus Volume II of Cookies and Coffee with Friends (aka this week’s recipe roundup)

I wasn’t going to post today, on account of finals and everything. But I just needed a freakin’ study break, and it was either this or re-read I am Charlotte Simmons for the millionth time.  I’d already gone for my run, but I don’t think that counts as a study break because running helps me study. So this is actually my first study break (haha). Okay. My first productive study break.

(reader silently judges Annie for procrastinating) This post will be short, because, like I said, it’s just a study break. I also wanted to talk about a few things I loved around the web this week.

Carla made this craveable onion dip. I’m so fond(ue) of dips, and this one is such a star. Like, if you’d brought this to a holiday party, everybody would be stalkin’ you all night for the recipe.

Peabody made this cute little fudge. Since I live in the Midwest now, I guess I’m obliged to call it pop fudge, but it’s actually coke float fudge. Cool!

Cheese. Jalapenos. Need I say more? Click on over to see what Holly cooked up.

I already have a buckeye recipe that I love, but I’m sure that nobody around here (ahem, Jason) would object if I tried this one out.  4 Ingredient Protein Buckeyes.

I know this is weird, but sometimes my favorite part of soup is the broth. I’m not sure why that is. Anyways, when I saw this soup and it’s shining broth, my mouth literally watered. Secret Ingredient Superfood Veggie Soup.

Hannah’s Brown Betty. This post rang so true with my own life, but I also loved it because she talked about making something out of nothing. That reminded me of the Boxcar children books I used to read as I kid.

Okay, time’s a wastin’ and I have to get back to Quizlet. Onto the recipe!


I made the potatoes using the same method as the quick-roasted Brussels sprouts. A quick zap in the microwave, followed by a toast under the broiler. I adore salads with contrasting flavors and textures, and this is pretty much that. You’ve got nutty roasted potatoes, sweet-tart persimmons (though you can use pears or apples if you don’t like persimmons), a bright lemony yogurt sauce, and crisp lettuce middles. I sounds complicated, but it all comes together rather quickly.

I’m not ever going to post an official recipe card for it, it’s that easy.

You’ll need:

  • 1 huge lemon
  • 2 tbsp tahini, well stirred
  • 1 tsp apple cider vinegar
  • several huge crunchy romaine leaves
  • 1 hard persimmon (riper ones don’t work as well for this recipe….if you can’t find a hard one, use an apple or pear)
  • 1 medium white potato, scrubbed and cut into 8 wedges
  • 1/4 cup nonfat Greek yogurt (you can also use your fave vegan yogurt if you don’t do dairy)
  • coarse kosher salt and freshly ground black pepper

Turn on the broiler. While it’s heating, prepare your yogurt sauce. Zest the lemon, and then combine 1 scant tsp zest with the yogurt, along with 2 tsp lemon juice and plenty of pepper and salt.  You’ll still have lemon juice left over, so don’t chuck your lemon.

Microwave the potato wedges for 4 minutes. While they’re cooking, make your tahnini coating: combine the tahini with 1 tsp lemon juice and the cider vinegar. When the potato is out of the microwave, spread the tahini paste on the cut sides of the potato wedges. Sprinkle some salt on and broil for 2.5 – 3 minutes. Start checking for done-ness at the 2 minute mark.

Slice the persimmon.  Toss the romaine, persimmon, yogurt sauce, and potatoes together. Dress with an additional sprinkle of lemon juice. Enjoy.












Wassail Kale Salad

wassail kale salad

Let’s all go a-wassailing among the kale so green 🎶

Oh gawd, Annie is a total dork. Is she singing carols about kale? Nerd.

I won’t contest the nerd/dork point, but the carols I make up to annoy my husband aren’t blog appropriate, okay?  💨 💨 💨 So we’re gonna holler a little kale jingle instead. The dressing was based off a traditional wassail recipe, and because of that, it truly makes the salad sing.

Wassail Kale Salad

I know that fall produce kale salads are done a lot, but that’s because they’re wonderful. Besides, this is a warm kale salad, my favorite kind, drizzled with toasty spice citrus flavors that invoke joy. Thick socks and a good book by the fire. A trot outside on a crisp day. A smile from an old friend. This. This is what those carolers were carrying on about.

Or maybe they just wanted to party. Wassail is pretty much all booze, and it you were going from door to door, you’re gonna get plastered. Which is funny, cause what about that line about being “the little children you’ve seen before?” Maybe they had a kid wassail bowl and a grown up bowl. On the other hand, it’s been well documented that kids regularly drank weak booze, as it was safer than other options.

There’s no booze in this dressing, just some fresh squeezed juice and a handful of walnuts and some classic spices. Even though it’s an ugly muddy color (and my weak photo skills don’t do it any favors), I’m so in love with this dressing that I’m going to start making it year round. Why wait to the end of the year to celebrate, when you can do it every day?

Wassail Kale Salad


Wassail Kale Salad

Yield: 2 main salads, or 4 side salads


    for the salad
  • 1 large acorn squash
  • 5 cups packed kale
  • 1/2 cup pomegranate arils
  • about 1/8th red onion, thinly sliced
  • olive oil and seasoned salt for roasting the squash
  • a little salt to taste
  • for the dressing
  • 3/4 cup freshly squeezed Deep Red grapefruit juice
  • 1/2 cup roughly chopped walnuts
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • 1 pinch ground cloves


    for the salad:
  1. Preheat the oven to 450
  2. Peel and slice the squash. Brush a little olive oil on, sprinkle it with some seasoned salt, and place on a parchment-covered baking sheet
  3. Roast the squash 25-30 min, turning halfway through.
  4. When you notice the squash is almost done, start preparing your kale. Put the kale in a large pot over medium head and sprinkle in a little salt. Cover the pot and allow the kale to wilt, about 4 - 4.5 minutes, stirring occasionally so the kale won't stick to the bottom.
  5. Combine kale, squash, pomegranate, and onion.
  6. For the dressing
  7. Put the walnuts in a blender with the grapefruit juice and blend until you see an even consistency. This shouldn't take any more than 20 - 30 seconds or so.
  8. Add the vinegar, the sugar, and the spices to the grapefruit -nut blend. Stir well to combine.
  9. Put the dressing in a small pot and heat until just warm. Serve over the salad, with a little salt to taste. Enjoy!





Asparagus in Pea Sauce with Crunchy Kasha and Shallots

Asparagus in Pea Sauce with Crunchy Kasha and Shallots

Spring! Peas! Asparagus! All things green!

I almost don’t believe it’s spring because I haven’t been blowing my entire paycheck on tissues and Zyrtec. That, and the fact that there’s still a stubborn chill in the air. Ok, for some of you northern folks, it’s probably more than a “stubborn chill,” but you don’t need me to tell you that. I actually love the way the weather is right now. Brisk.

This meal also makes me feel brisk. It’s full of happy spring time produce (and a little late winter produce). It whips up quickly, which makes it so perfect for a lazy midweek meal. And you can actually make it without a drop of added oil and it’ll still taste so good. Did I mention it has a crunchy kasha topping?

I’ve been on a kasha kick lately. It’s mostly due to the fact that I wasn’t paying attention to the dispenser handle at Whole Foods and all this kasha came spilling out into my bag. Oops. I hardly ever shop there — can we agree that it’s a “treat yourself” place? I think of it that way. But anyways, it’s actually one of the least expensive items there, so I didn’t feel too bad. And I’ve been using it like mad, so it’s fine. I’m gonna have to treat myself again soon.

You guys, I have a confession to make. While I was writing this post about good and healthy spring goodies, I was munching on a handful of artificially colored, super sugary Robin Eggs.  Lalala hey what’s over there? *sneaks more Robin Eggs while your head is turned*

Yep. I’m gonna need these greens come dinner time.


Asparagus in Pea Sauce with Crunchy Kasha and Shallots


    for the asparagus:
  • 1 lb fresh asparagus
  • 1/4 cup freshly squeezed orange juice
  • 1 scant tbsp fresh thyme
  • salt
  • pepper
  • for the pea sauce
  • 1 cup frozen tiny peas, thawed (measured before thawing)
  • juice from 1 lemon (about 1/4 cup)
  • 1 small garlic clove
  • salt and pepper
  • for the kasha
  • 1/2 cup kasha
  • 1 shallot, peeled and sliced with a garlic slicer
  • more salt and pepper


    for the asparagus
  1. Preheat oven to 400.
  2. Trim asparagus.
  3. Combine oj, thyme, and a dash of S & P.
  4. Toss asparagus in juice.
  5. Lay asparagus on a non-stick silicone sheet and roast for 15 minutes.
  6. for the peas
  7. While the asparagus is cooking, combine peas, lemon juice, garlic, salt and pepper in a blender until pureed. Set aside.
  8. for the kasha
  9. Coat a pan with non-stick spray
  10. Cook the sliced shallots over medium heat, stirring occasionally till they are just a pale gold.
  11. Add the kasha into the pan and cook, stirring constantly, until both shallots and kasha darken.
  12. Add a little salt and pepper to the pan, remove from heat, and continue to stir (yes, stir after it's removed from heat because it's still toasting and you don't want it to burn)
  13. to assemble
  14. Warm the pea sauce in the microwave
  15. Toss the asparagus in the pea sauce.
  16. Top the asparagus with the kasha and shallots. Sprinkle a little more salt on to taste, and some additional peas for garnish. Serve immediately.

Happy Salad

beet grapefruit avocado salad spicy fruit salad

There is so much about this salad that makes me happy.

It has beets. Awesome, awesome beets, which have been proven to improve athletic performance and recovery.

It as a creamy, sliced-just-as-it-was-ripe avocado.

Ok, the grapefruit I threw in because the two blood oranges I brought home from the store were kinda disappointing.

But best of all, it has my favorite salad dressing of all time. You probably can’t even call it a dressing. There’s no prep work. It’s just lemon, chili, and salt. It’s a super classic combination that goes well on just about ever fruit or veggie or root that you could ever pick.


I wanted some jicama for this too, but I’m kind of glad I couldn’t find any because this turned out so good just the way it is. I’m even glad that the blood oranges were bad because this grapefruit was bursting with flavor….you know how sometimes you can get the bland, disappointing ones? Not this. What’s even better is that I usually get bad photo luck on my day off and get stuck with a cloud cover. But the sky was bright and waiting for spring.

It’s probably kind of silly to get this happy about a salad, where would be be without the everyday little things that bring us joy? 

Happy Salad


  • 1 large beet, grated
  • 1 grapefruit, sectioned
  • 1 avocado, peeled and sliced
  • juice from 1 lemon
  • chili pepper to taste
  • salt to taste
  • pistachios


  1. Combine all ingredients in a bowl and enjoy.

Ruby Wraps with Grapefruit Dip

Ruby Wraps with Grapefruit Dip

These wraps contain two of my favorite veggies ever.

I say a lot of things are my favorite, but it’s true! It’s also true that if you love everything, then you don’t love anything. Trust me, there are a lot of foods I can’t stand. I just don’t want to talk about them right now because I’d like to tell you about these instead.

That bright red filling is made of shredded Brussels sprouts and beets. I like to make a sort of hash out of them for dinner and scoop it up with flatbread. That’s rather messy, so I decided to roll them up into neat little packages. You can make several of these at once, which is good for a few days worth of salad lunches.

Ruby Wraps with Grapefruit Dip

The citrus dip is the easiest thing ever. Just throw everything in the blender and you’re done!   It’s not vegan, but can be easily made so.

There are so many things you can do with sprouts. Here’s a list of goodies for all you Brussels sprouts lovers.

Ruby Wraps with Grapefruit Dip

Yield: 14-16 wraps, depending on leaf size

Serving Size: 1 wrap


    for the wraps
  • 2 medium beets
  • 1 lb Brussels sprouts
  • 3-4 tbsp nutritional yeast
  • salt to taste
  • 1 lb turnip greens (you won't use them all)
  • for the dipping sauce
  • 1 avocado
  • 1 1/2 cups grapefruit juice
  • 1 tbsp sesame oil
  • 1 medium-large garlic clove
  • 1/2 tbsp nutritional yeast, plus more to taste
  • 1/2 tsp chili powder
  • 2 tsp maple syrup
  • salt to taste


  1. Shred the beets and the sprouts in your food processor. Work in batches if you must. (I had to).
  2. Coat a big sautee pan with non-stick spray, and bring to medium heat.
  3. Cook the beets & sprouts for about five minutes, stirring once or twice.
  4. Cook for 4 minutes more, stirring constantly.
  5. Remove from heat and sprinkle on the nutritional yeast.
  6. Let it cool a little bit and then sprinkle with salt to taste.
  7. Gently wash the turnip greens and pat them dry.
  8. Pick the fullest, greenest leaves. You'll need about 16. It's ok if they're different sizes. Just as long as they don't have any holes or brown spots, you're good.
  9. Place 1 - 2 tablespoons of the beet-sprout mix in the center of each leaf. Fold lengthwise then crosswise. For some of the bigger leaves, you might even be able to use 3 tbsp.
  10. for the mix
  11. Put the avocado, grapefruit juice, sesame oil, garlic clove, fish sauce, chili powder, and honey in a blender till well combined. Taste and add salt if desired.

inspired by Spinach Tiger 

Ruby Wraps with Grapefruit Dip

Mamabear’s Green Dressing

You know those days when absolutely nothing goes as planned? I’ve had about 5 of those in a row. Some were big things, some were little.

My mom was visiting. We don’t get along too well, but we’re working on it, and I love her deeply no matter what. She had to cut her visit short and that made me sad. The second she left I went to the kitchen to make this dressing. Eating my feelings, I guess.

This recipe is something I got from her. She loves salad. She doesn’t just eat it because she pigged out the day before, or because it’s healthy, but just because she loves it. When I go visit her, 75% of the meals she makes are salad.

Before she left, she filled up this little cup with flowers. Thanks, Mom.


Mamabear's Green Dressing


  • 1 cup of loosely packed basil
  • 3/4 cup parsley
  • 1/4 cup cashews
  • 1 small garlic clove
  • 1 avocado
  • at least 1 1/4 cups of freshly squeezed orange juice
  • salt to taste


  1. Put everything in the blender. It will be very creamy. If you prefer a thinner dressing, add a little more orange juice. Serve over a bed of fresh greens.

Fat-Free Pomegranate Dressing with Classic Salad

Goat cheese and greens are such a classic combination. The grassy, slightly bitter greens pair so well with the creaminess of the goat cheese. This fresh pomegranate dressing adds a flavorful twist to an oldie-but-goodie.


Juicing and seeding the pomegranates sounds like a lot of work, but it’s actually quite simple.

To seed the pomegranates, cut them into quarters. Place the quarters (two or three at a time) into a container with a very very airtight lid. Shake the container vigorously….this will loosen most of the seeds. The rest will come off easily by hand. It’s important that the container be airtight because if it’s not, some juice will come out with the shaking. It’s happened to me in the past. Luckily, I wasn’t wearing anything that I was overly attached to.

To juice them, I couldn’t use my blend-and-squeeze method, but I did use my kitchen cloths…..again. Kitchen cloths are one of my most used items. They are so cheap and easy to clean and they don’t take up much space. Just fold them and stuff them in a drawer. Or skip the folding, whatever.

I set up a pasta strainer over a pot and then cut a kitchen cloth into a circle to fit in the strainer. Like I said, these kitchen cloths are so cheap I didn’t mind losing one.   My setup.

I piled all the seeds on top of the kitchen cloth and started pressing down on them with the bottom of a mug. I was able to get most of the juice out this way. Then I gathered then ends of the cloth and squeezed the rest of the juice out with my hand. There wasn’t much left — the mug did most of the work.

Two pomegranates yield about just over one cup of juice. I carefully poured all the juice into my cup and didn’t spill a single drop. I was priding myself on this when I opened up a new canister of peppercorns and somehow spilled several of them all over the floor. Oh well, I needed to vacuum anyways.

I juiced some lemons and added some thyme (thyme is one of my favorite smells of all time, ha). And a little garlic, because it’s hard to have a good salad dressing without garlic.


Oh, hey! Happy New Year! Here’s to keeping all our resolutions.


Fat-Free Pomegranate Dressing

  • 2 ripe pomegranates
  • 2 -3 big lemons
  • 1 heaping tablespoon fresh thyme (about 4-5 small sprigs)
  • 1 clove of garlic
  • salt and freshly ground black pepper, to taste

To make:

  1. Juice the pomegranates and lemons. You should have 1 cup of pomegranate juice and half a cup of lemon juice
  2. Add the thyme, garlic, and juices to a blender to combine.
  3. Add salt and pepper to taste.  Pour over a salad of fresh greens and goat cheese. Enjoy!