Welcome to the food section of our blog, Crumb and Get It. In the spirit the whole “new year, new me” mantra, we thought we’d share two of our favorite salad recipes with you. Now grab your salad tongs and get busy.
Let me state for the record that I am an intelligent person. I promise. I mean not to brag, but I was Nathanael Greene Academy’s valedictorian for the class of 2008. I beat out eighteen people for that title. I have a master’s degree, but I lack common sense. I also grew up in Crawfordville, Georgia: population 505. We did not have edamame in Crawfordville. I remember the first time I was at a restaurant and someone ordered edamame. I was 23. To quote Kevin Malone when he eats broccoli stem first, “This is new food for me.”
When I’m cooking, I take recipes at face value. I rarely alter and follow step by step. It’s best for my brain. In this recipe, she does not tell you to take the edamame out of the pods. Any idiot should know to do that, but not this idiot. The first time I made this, I tossed the edamame, pods and all, on to the top of the salad and begin eating. The flavors were great, but man those pods hurt going down. Super stemmy. Not recommended. So I’m here to tell you, take the edamame out of the pods for a more pleasurable dining experience. Thanks for coming to my TED talk.
Regardless of the semi disaster that happened the first time I made this, I truly love this salad from Cookie and Kate. It’s is very easy to assemble (as are most salads), but the quinoa keeps you full (unlike most salads). It looks beautiful because of all the colors, and you will feel like you’re Chris Traeger while eating. Win. Win. Win. I buy beets in the refrigerated produce section at the grocery store. They have been marinated and are much easier to use than raw beets. I take the marinated beets and shred them with my cheese grater. Now, your hands will look like you committed a crime, but you’ll feel oh so accomplished and healthy.
I admit it. I can definitely be one of those annoying healthy people. My family is currently nodding because it’s true. I love healthy food. I love cooking it. I love reading healthy cookbooks. I love finding new recipes. I love learning how food affects us.
Maybe I need to get out more…oh well.
Salads are in my wheelhouse. Don’t ask me about the latest on the impeachment hearings. Don’t ask me about that virus in China. Ask me about greens.
I’ve made this salad recipe from The Real Food Dietitians twice in the past month. (If you have never looked at their recipes, you should!) It was so good.
I did change a few things. Onions in a salad don’t really do it for me, so I didn’t include that. I had some Brussel sprouts, so I threw those on the pan to roast them too. The first time I made it I didn’t have goat cheese, which is shocking because I love goat cheese like I love my children. I used feta, and it was good. The goat cheese was better. Always. Finally, I felt it needed a little dressing, so I mixed up a balsamic vinaigrette to add to it. (1/2 cup olive oil, 3 Tbs. balsamic vinegar, 1 Tbs. dijon, a little honey, and salt and pepper to taste)