July 19, 2015

I was wandering in Carroll Gardens after a marathon of a meeting last week, when I stopped in Avlee for a quick lunch. Their Stafele salad was so simple and tasty that decided to recreate it at home. I’m not always a fan of fruit in salad (I blame the warm tangerines that we ate on salads during holidays growing up, sorry family!!), but the grapes add a nice sweetness to the savory gouda and crunch of the walnuts. In theory you could try this fruit-cheese-nuts combo a million different ways and really impress your friends… In fact, I did just that last week!

It’s so hot that I can’t imagine turning on the oven, so it might be salad every meal until September.

Bba

Ingredients

– 4 cups Baby Kale
– 1 cup Red Seedless Grapes, halved
– 1/8 Cup Toasted Walnuts
– 3 ounces Aged Gouda, chopped up
– 3 Tbsp Extra Virgin Olive Oil
– 1-2 Tbsp Fresh Lemon Juice
– 1 Tsp Dijon Mustard
– Salt & Pepper

Directions

In a bowl, whisk together lemon juice, olive oil and mustard until combined. Drizzle dressing over baby kale in a bowl, tossing until the leaves are well coated. Season with salt & pepper. Add in grapes, cheese and nuts and combine with kale. Plate and seaons again with salt & pepper to taste.


July 6, 2015

We moved! We’ve been in the Hudson Valley for 3 months now. Our view is amazing, we have a yard, access to fresh air and trees and all sorts of new things, but last weekend was one of the first we’ve had to enjoy it in full. Once we moved, it took us a lot of focus and energy to get into our groove (which is sometimes still hard to do.) Chris has been commuting into NYC for work 4 days a week and I went straight into wedding season after we finally unpacked. But now… NOW it’s quiet for a couple of months before the Fall busy season. If you want to see what I’ve been working on with Modern Kicks, please follow me on instagram (and say hi while you’re at it!) I’ve also been working on a fun project in Stone Ridge, helping develop Hasbrouck House, a boutique hotel that will reopen under new ownership this Fall.

I’ve had less time to focus on The Bored Vegetarian than I’d like, and have been been thinking about what this blog should become moving forward. I’ve been having more urges to write in recent months, so I may begin using this space for that, as well as recipes and photos. Stay tuned… In the meantime, try this really tasty Tuscan Kale Salad with Avocado, Toasted Pistachio, Gorgonzola & Lemon Tahini Dressing. I’ve made it multiple times in recent weeks, so it must be a keeper.

Have I mentioned that we have natural light in every room of our apartment? No more lighting food with things I have to plug into the wall!

Tuscan K

Ingredients

– 4 cups Tuscan Kale, large stems removed, leaves chopped into ribbons
– 1/8 cup Toasted Pistachios
– 1/2 Avocado
– 3-4 Tbsp Crumbled Gorgonzola (or other bleu cheese)
– 2 Tbsp Tahini Sauce
– 1 Tbsp Fresh Lemon Juice
– 2-3 Tbsp Water
– 1 tsp Garlic Powder
– Salt & Pepper to taste

In a small bowl, whisk tahini and lemon juice. The tahini will thicken, add 2-3 Tbsp water and whisk until the dressing is smooth and slightly runny. Whisk in garlic powder. In a large bowl, drizzle dressing over the kale and toss until leaves are coated. Cut the avocado into cubes and gently toss with the kale, along with the pistachios and gorgonzola. Season well with salt & pepper. Transfer to a serving bowl. Serves 2-3 people.

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December 15, 2014

I haven’t written a recipe post since July. JULY. With the career overhaul(s), life distractions and overall lack of inspiration (thought I have had some good meals), I just haven’t been in the kitchen as much. Things aren’t slowing down any time soon, with my event planning business in full swing and a move barreling its way towards us in about 6 months, but I promise I’ll try to be better.

With that, on to the salad.

Chris and I realized a few weeks ago (thanks Gothamist!) that there is a giant Food Bazaar about a 15 min drive from us. When I say giant, I mean it. Every produce imaginable; spices from all over the world; aisles of cheese; bags of sea salt. It’s almost overwhelming.

I’ve never worked with fava beans for whatever reason, so I was excited to see a barrel of them at the store, ripe for the picking (and boiling, and shelling and removing of skins). Add some bright nutty greens and some creamy goat cheese and you’ve got an easy week day lunch.

Watercress and Fave Bean Salad The Bored Vegetarian

Ingredients

– 2-3 cups of Watercress, chopped into 2-3 inch pieces, large stems removed
– 1/2 pound of Fava beans in the pod (also called long beans)
– 2-3 Tbsp Goat Cheese
– 1/8 cup chopped fresh Mint
– 1 Tbsp sliced Almonds, toasted
– 2 cloves Garlic, chopped
– 1 Tbsp fresh Lemon juice
– 1 Pinch Lemon Zest
– 2-3 Tbsp Olive Oil
– 1 tsp Dijon Mustard
– Salt & Pepper

Directions

Bring a pot of salted water to a boil. Prepare an ice bath for after you’ve cooked the beans. Add Fava beans to boiling water and cook for approx. 3 minutes. Drain and add to the ice bath until cool enough to handle (this stops them from cooking). Shell the fava beans and then carefully remove the tougher layer from around each bean (this is a little time consuming). In a saute pan, add some olive oil over low/medium heat. Add chopped garlic and being to soften. Add in fava bean and toss to coat, seasoning with salt and pepper. Continue to saute until beans get a little browned and are soft but not mushy. In a small mason jar, add lemon juice, 2 tbsp olive oil, zest, mustard, salt and pepper. Screw on the lid and shake rigorously until ingredients are incorporated. In a bowl, drizzle some of the dressing and then pile in the greens and mint. Toss with the greens with the dressing using tongs or your hand, adding more dressing as needed (you may not need it all). Add in warm fava beans and continue to toss ingredients together. Add crumbles of goat cheese, saving some for the top of the salad. Move the salad into a service dish, sprinkle with remaining goat cheese and top with toasted almonds. Season to taste with salt and pepper before serving.


July 16, 2014
Grilled Peach Salad the Bored Vegetarian

Ingredients

– 1 Ripe Yellow Peach
– 1 Small Ball of Burrata Cheese
– Fresh Bibb Lettuce
– 1 Ear of Sweet Corn, husk removed
– 1 Handful of Fresh Basil
– 1/8 of Fresh Baguette, sliced thin
– 1/4 cup Roasted Cashews (unsalted)
– 1-2 Tbsp Balsamic Reduction
– Extra Virgin Olive Oil
– Salt & Pepper to Taste

Directions

Brush corn with canola oil and grill on a stovetop or charcoal grill on each side until slightly charred. Allow to cool and then slice off kernels into a bowl. Cut peach in half and remove pit of peach. Cut into large wedges (they don’t have to be perfect). Brush the sides of the peach with canola oil and grill on all sides until tender. Remove from heat and set aside. Brush sliced baguette with olive oil and sprinkle with salt. Toast in the oven until lightly browned and crunchy. To assemble salad, layer lettuce leaves and drizzle with olive oil. Add pieces of basil and chard corn. Tear Burrata and place around leaves. Layer with grilled peaches and add cashews and “croutons”. Drizzle with more olive oil and the balsamic reduction. Season to taste with salt and pepper.


April 30, 2013

Ingredients

– 1 small head of Cauliflower, broken into florets
– 3 cups raw Kale, large stems removes, leaves chopped small
– 2 tbsp Extra Virgin Olive Oil
– Juice from half of a Lemon
– Salt & Pepper to taste
– Toasted Sesame Seeds (optional)

Directions

Preheat oven to 350. On a baking sheet, toss florets in olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until cauliflower is soft and begins to brown (toss about halfway through to brown on different sides). Fill a soup pot or large sauce pan with an inch or two of water and place over medium/high heat. Place a vegetable steamer in the pot and add the kale. Steam the kale until tender. Remove cauliflower from oven and let cool until you can handle it. Chop up cauliflower into very small pieces. In a bowl, toss with steamed kale and season with salt and pepper. Add to a serving bowl and squeeze fresh lemon juice over the top. Sprinkle with sesame seeds. Can be served warm or room temperature.


August 18, 2012

This salad has a natural sweetness from the corn and sun golds and would be a perfect side for a end-of-summer BBQ or even brunch.

Ingredients

– 2 ears fresh Sweet Corn
– 1 container Sun Gold Grape Tomatoes
– 1/2 cup Quinoa (uncooked)
– 3 Tbls Shallot (chopped)
– Handful of fresh Basil (chopped)
– Handful of fresh Italian Parsley (chopped)
– Sea Salt to taste

Directions

Bring 1 cup water to a boil with a pinch or two of salt. Add quinoa and bring down to a simmer, cover with a lid. Cook until water evaporates and quinoa is cooked (I like a little bite to mine). Remove husks and threads from corn. Using a knife, cut off kernels and break apart in a bowl. Slice grape tomatoes in halves and toss with corn. Add shallots, parsley, basil and quinoa and toss together. Salt to taste and serve at room temperature.


Those oddly shaped tomatoes you see at the grocery store? Pick them up! They’re full of deliciousness. With creamy Burrata and fresh basil, this salad is as simple as you can get, while packing a lot of flavor and visual punch. 

Ingredients

– Heirloom Tomatoes Burrata Mozzarella
– Fresh Basil
– Sea Salt Flakes
– Fresh Ground Pepper

Directions

Remove the cores of the tomatoes and chop into wedges. Carefully slice mozzarella (it’s filled with creaminess, so it won’t be perfect). On a plate arrange tomatoes and put a few pieces of burrata on top. Add lots of fresh basil and season with salt & pepper.

I was planning on uploading some pictures from last weekend’s trip to Long Island, but I have to scoot to see Imperial Teen at the Knitting Factory. I haven’t seen them live in something like 5 years and I love me some 90’s indie pop a little too much. Remember their song Yoo Hoo from the Jawbreaker soundtrack?

Next Friday at 7:00pm, I’ll be doing a Hungry on Spreecast with Shea of Hungry in Brooklyn. We’re going to talk about vegetarian food and our favorite places to eat in Brooklyn! You can participate too, so make sure to check it out!

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April 29, 2012


Black Radish Salad with Fresh Ginger & Toasted Sesame Seeds
The market where I’ve been going for produce lately had black radishes available this week. I did a little research and a taste test when I got home and found them to be earthy and extremely peppery. I decided to slice the radish thin and tone down the spiciness with some acidity and sweetness.
1 Black Radish3 Tbsp Rice Wine Vinegar1 1/2 Tbsp White Sugar1/2 tsp Fresh Ginger 1/2 tsp Toasted Sesame Seeds1 tsp Extra Virgin Olive OilFresh Kale (for garnish)Scrub the outside of the radish and slice thin. Run the slices under water for a minute or so and pat dry. In a bowl, whisk together vinegar and sugar. Using a microplane, grate fresh ginger into bowl and stir. In a bowl, layer slices of radish and pour vinegar mixture over the top. Allow to marinate for 5 minutes or so. Pile kale in the middle and drizzle salad with olive oil. Sprinkle toasted sesame seeds over the top.


January 16, 2012

Shaved Brussels Sprouts Salad with Moliterno Black Truffle Pecorino, Toasted Hazelnuts & Meyer Lemon Dressing (inspired by The Frisky Oyster)Meyer Lemons are rounder, sweeter and less acidic than traditional lemons, as well as a deeper shade of yellow. Both Brussels Sprouts and Meyer Lemons are harvested during the winter, so this is a great seasonal salad. 
1 pound Brussels Spouts2 ounces Black Truffle Pecorino (use plain pecorino if you’d like)1/3 cup Hazelnuts2 Meyer Lemons1 Tbsp Sugar1 Tbsp Water 2 1/2 Tbsp Olive Oil SaltFreshly ground Black Pepper
Preheat oven to 350 degrees. Spread hazelnuts on a baking sheet and toast in the oven until brown (tip: if they still have skins, after you’ve toasted them, add them to a paper bag and rub the outside of the bag until the skins fall off.) Remove lemon zest using a vegetable peeler. Scrape any remaining pith (white substance) from the zest with a knife and discard. Bring a pot of water to a boil and blanch zest for 5 minutes. Juice lemons (with pulp) into a bowl (or a blender if you have one). Add blanched zest, sugar and water. Using a hand blender, blend ingredients until smooth. Continue blending and add 2 Tbsp olive oil in a steady stream. Blend for another minute or so and set aside.
Using a knife or mandoline, chop Brussels sprouts into thin ribbons, throwing out the thicker stalks. In a bowl, toss with a 1 Tbsp Olive Oil to coat. Season with salt and black pepper.  Pile Brussels Sprouts on a plate. Use a vegetable peeler to shave pecorino onto salad. Drizzle lemon dressing around the edges of the salad (you don’t need much!) and sprinkle with toasted hazelnuts.

July 18, 2011


Sweet Pea Shoots with Cherries and Goat Cheese
Sweet Pea ShootsLimeOlive oilFresh cherriesGoat cheese, crumbledSalt & pepper
Whisk olive oil and lime juice together in a bowl. Toss sweet pea shoots in mixture. Chop cherries a toss with shoots and goat cheese. Salt and pepper to taste
I’ve been eating piles of cherries the last few weeks and was trying to think of ways to incorporate them into a salad. I had some pea shoots and goat cheese in the fridge, so I gave this a try. There’s a lot of ways to mix this up – arugula, some toasted nuts, different dressing. So many possibilities!
This was a rather low key weekend – Greenpoint’s been quiet the last few weeks! I spent a lot of time in the sun and made a trip to the Goodwill Outlet in Long Island City this afternoon. I’m always on the hunt for new dishes, and I found some awesome ceramic mugs and plates that totaled about $3. I also picked up a white ceramic gravy boat that I’m going to convert into a herb planter.
In the meantime, more Coney Island pics and some from around my neighborhood today.