Broiled Fig and Prosciutto Salad

fig salad with proscuitto and mozzarella 1

Hi, my name is Kate, and I have a problem. I buy produce that I have no idea how to use.

We’ve all done this, right? Something will look irresistible β€” a purple bell pepper, for example, or an Asian pear β€” and you take it home, only to have it sit on your counter and rot while you rack your brain trying to think of something to do with this wonderful specimen.

I have done this too many times with figs to count. I don’t love the texture when I just eat fresh ones plain, so I needed to come up with some way to capture the lusciousness of the pint of black figs I brought home from the grocery store. This salad was the answer.

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Summer Corn Salad (meatless, gluten-free, vegan option)

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It’s summertime. We all know that all you want to eat is a giant bowl of vegetables, and those vegetables better not have touched a heat source at any point (apart from maybe a grill). They should be in season, full of flavor and taste basically like sunshine.

In other words, the standards are high. Luckily, I have just the salad for you.

Are you ready for a confession?

This was not going to be a blog post. Originally, this was something I just made with leftovers from the fridge. I had tomatoes. I had a microwaved ear of corn, half an avocado and basil. And, best of all, I had a brand-new ball of smoked mozzarella that I picked up for another recipe that I was suddenly to hot and tired to make.

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Multi-green Pesto (gluten-free, paleo and vegan option)

gluten-free vegan paleo green pesto 1

Pretty much all I want to eat these days is a giant bowl of salad with a slice of bread. It’s summertime, work is busy, and I’ve been forbidden from turning on the oven, so that’s also the simplest solution.

But I also want some interesting flavors, you know? Which is why this pesto is so enjoyable. Guess what? It doesn’t have basil in it, just a bunch of powerhouse greens and some yummy, nutty-tasting flax. There’s not much to say about it, except that it’s inspired by this recipe by Cookie and Kate and it’s perfect with anything β€” spread on bread, used with sort of a bruschetta, spread on pizza crust in lieu of sauce or simply thinned and tossed into pasta. Or zucchini! Your call.

As you  can see above, I went the simple route.

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Konditorei Quinoa (meatless, gluten-free)

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Allow me to brag for a minute?

I live in the first ski resort town in the country. My house is fifteen minutes from the mountain; I work next door to the Sun Valley Lodge, former playground of people like Clark Gable, Marilyn Monroe, and Lucille Ball. When I’m feeling fancy, or when the women in my office have a little extra time on a Friday afternoon, we head up to Sun Valley Village and have lunch at a little cafe called the Konditorei.

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