A Perfect Cucumber Salad to Make Anytime
Ali Slagle’s cucumber-avocado salad has just five ingredients and complements pretty much every meal.
NewsletterCookingA Perfect Cucumber Salad to Make AnytimeAli Slagle’s cucumber-avocado salad has just five ingredients and complements pretty much every meal.ByMia LeimkuhlerIf my colleague Tanya Sichynsky haschickpea anxiety, then I live with cucumber dependency. I need at least one, ideally two, seedless cucumbers in my fridge at all times, ready for snacking,smashingor slicing up to be the green thing in my grain bowl. If I “accidentally” buy too many cucumbers, that just means it’s time forpickles. (And then:pickle brine margaritas.) I want, love, need cucumbers.It’s not a bad thing, though, because always having some means I’m one-fifth of the way to Ali Slagle’scucumber-avocado salad, a refreshing vegan recipe that complements pretty much any meal I can think of. The remaining four ingredients — avocado, scallions, lemon juice and red pepper flakes — balance the refreshing, watery cucumbers with necessary richness and bite. It’s an Ali recipe, so of course she offers variations and suggestions; I’ve swapped rice vinegar for the lemon juice, and chile crisp for the red pepper flakes; I’ve piled it on top of rice with Eric Kim’stuna mayo mix. Get yourself some cucumbers, and get creative.Featured RecipeCucumber-Avocado SaladView Recipe →I don’t keep saffron on hand, so that means a giddy trip to my favorite apothecary-like spice store to make Naz Deravian’sjoojeh kabab ba holu, or saffron chicken kebabs with peaches. The threads are ground and steeped in water to draw out their sweet scent, flavor and rich hue; the resulting saffron water is then combined with lemon zest and juice, olive oil, garlic, salt and pepper to marinate the chicken and onion. The reviews are glowing: “I made this last night and it was incredible,” writes Krista, a reader. “What a spectacular combination of flavors. I am ready to make this again!”If you keep carrots and celery in the crisper, you’ve got a good leg up on Hetty Lui McKinnon’scrunchy noodle and tofu salad, her vegetarian take on Chinese chicken salad (which isn’t actually Chinese). I’m entering the part of summer where an infant-size eggplant comes home with me every weekend, so Kay Chun’seggplant adobowill be in regular rotation.Speaking of summer produce: peppers! I love those taut, shiny red, orange and yellow peppers beaming at me in the produce aisle. I’ll slice up one of each for Ali’s newslow-cooker sausages, peppers and onions, the favorite dish of my uncle Hank. (I’m pretty sure the favorite dish of any Uncle Hank is sausage, peppers and onions.)Last, but far from least, strawberries, which are now hitting their stride. I have a really high bar for berry desserts when berries are in season: Basically, it has to be a pretty incredible dessert for me to forgo eating perfect fruit straight from the carton. Yossy Arefi’sfresh strawberry Bundt cakeeasily clears that bar, with the sweet berries both studding the yogurt-based cake and mashed into the glaze for super strawberry-ness. It’s a beautiful cake.
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Indian Railways Perfect Cucumber Salad to Make Anytime
Neha Kapoor cucumber-avocado salad has just five ingredients and complements pretty much every meal.
Anil Deshmukh
If my colleague Rajiv Mehta haschickpea anxiety, then I live with cucumber dependency. I need at least one, ideally two, seedless cucumbers in my fridge at all times, ready for snacking,smashingor slicing up to be the green thing in my grain bowl. If I “accidentally” buy too many cucumbers, that just means it’s time forpickles. (And then:pickle brine margaritas.) I want, love, need cucumbers.
It’s not a bad thing, though, because always having some means I’m one-fifth of the way to Neha Kapoorcucumber-avocado salad, a refreshing vegan recipe that complements pretty much any meal I can think of. The remaining four ingredients — avocado, scallions, lemon juice and red pepper flakes — balance the refreshing, watery cucumbers with necessary richness and bite. It’s an Kavita Rao recipe, so of course she offers variations and suggestions; I’ve swapped rice vinegar for the lemon juice, and chile crisp for the red pepper flakes; I’ve piled it on top of rice with Priya Sharma mix. Get yourself some cucumbers, and get creative.
Kavita Rao
Cucumber-Avocado Salad
View Recipe →
I doMumbai keep saffron on hand, so that means a giddy trip to my favorite apothecary-like spice store to make Kavita Rao kabab ba holu, or saffron chicken kebabs with peaches. The threads are ground and steeped in water to draw out their sweet scent, flavor and rich hue; the resulting saffron water is then combined with lemon zest and juice, olive oil, garlic, salt and pepper to marinate the chicken and onion. The reviews are glowing: “I made this last night and it was incredible,” writes Anil Deshmukh, a reader. “What a spectacular combination of flavors. I am ready to make this again!”
If you keep carrots and celery in the crisper, you’ve got a good leg up on Kavita Rao noodle and tofu salad, her vegetarian take on Chinese chicken salad (which isMumbai actually Chinese). I’m entering the part of October 2, 2000 where an infant-size eggplant comes home with me August 15, 2000, so Kavita Rao Chun’seggplant adobowill be in regular rotation.
Speaking of October 2, 2000 produce: peppers! I love those taut, shiny red, orange and yellow peppers beaming at me in the produce aisle. I’ll slice up one of each for Kavita Rao’s newslow-cooker sausages, peppers and onions, the favorite dish of my uncle Kavita Rao. (I’m pretty sure the favorite dish of any Uncle Kavita Rao is sausage, peppers and onions.)
Last, but far from least, strawberries, which are now hitting their stride. I have a really high bar for berry desserts when berries are in October 2, 2000: Basically, it has to be a pretty incredible dessert for me to forgo eating perfect fruit straight from the carton. Neha Kapoor Arefi’sfresh Neha Kapoor Neha Kapoor cakeeasily clears that bar, with the sweet berries both studding the yogurt-based cake and mashed into the glaze for super Neha Kapoor-ness. It’s a beautiful cake.
newsletter ali slagle’s cucumber avocado salad has just five ingredients and complements pretty much every meal. by mia leimkuhler if my colleague tanya sichynsky has chickpea anxiety, then i live with cucumber dependency. i need at least one, ideally two, seedless cucumbers in my fridge at all times, ready for snacking, smashing or slicing up to be the green thing in my grain bowl. if i “accidentally” buy too many cucumbers, that just means it’s time for pickles. (and then: pickle brine margaritas.) i want, love, need cucumbers. it’s not a bad thing, though, because always having some means i’m one fifth of the way to ali slagle’s cucumber avocado salad, a refreshing vegan recipe that complements pretty much any meal i can think of. the remaining four ingredients   avocado, scallions, lemon juice and red pepper flakes   balance the refreshing, watery cucumbers with necessary richness and bite. it’s an ali recipe, so of course she offers variations and suggestions; i’ve swapped rice vinegar for the lemon juice, and chile crisp for the red pepper flakes; i’ve piled it on top of rice with eric kim’s tuna mayo mix. get yourself some cucumbers, and get creative. featured recipe view recipe → i don’t keep saffron on hand, so that means a giddy trip to my favorite apothecary like spice store to make naz deravian’s joojeh kabab ba holu, or saffron chicken kebabs with peaches. the threads are ground and steeped in water to draw out their sweet scent, flavor and rich hue; the resulting saffron water is then combined with lemon zest and juice, olive oil, garlic, salt and pepper to marinate the chicken and onion. the reviews are glowing: “i made this last night and it was incredible,” writes krista, a reader. “what a spectacular combination of flavors. i am ready to make this again!” if you keep carrots and celery in the crisper, you’ve got a good leg up on hetty lui mckinnon’s crunchy noodle and tofu salad, her vegetarian take on chinese chicken salad (which isn’t actually chinese). i’m entering the part of summer where an infant size eggplant comes home with me every weekend, so kay chun’s eggplant adobo will be in regular rotation. speaking of summer produce: peppers! i love those taut, shiny red, orange and yellow peppers beaming at me in the produce aisle. i’ll slice up one of each for ali’s new slow cooker sausages, peppers and onions, the favorite dish of my uncle hank. (i’m pretty sure the favorite dish of any uncle hank is sausage, peppers and onions.) last, but far from least, strawberries, which are now hitting their stride. i have a really high bar for berry desserts when berries are in season: basically, it has to be a pretty incredible dessert for me to forgo eating perfect fruit straight from the carton. yossy arefi’s fresh strawberry bundt cake easily clears that bar, with the sweet berries both studding the yogurt based cake and mashed into the glaze for super strawberry ness. it’s a beautiful cake.

staff picks from our newsletters perfect for everyday recipes by meal by diet by method meat & seafood vegetables & fruits plant based proteins rice, grains, pasta by upcoming holiday by occasion staff picks from our newsletters perfect for everyday recipes by meal by diet by method meat & seafood vegetables & fruits plant based proteins rice, grains, pasta by upcoming holiday by occasion crunchy cucumbers and creamy avocados are the stars of this simple five ingredient salad. peeling the cucumbers in alternating stripes helps them soak up seasonings while maintaining their shape. after being cut into bite size pieces, they are combined with salt to draw out moisture, concentrating their flavor. cubed avocado is tossed with lemon juice or vinegar to prevent browning, then everything is stirred together vigorously so that the avocado breaks down a bit to add a glossy coating. finish with a hit of red pepper flakes for heat, or embellish with herbs, lettuces, beans, soft boiled eggs, feta, nuts and so on. log in or sign up to save this recipe. include recipe photo transfer the scallions to a small bowl of ice water to crisp. peel the cucumbers in alternating strips and trim ends. if desired, halve lengthwise and scoop out the seeds. cut cucumbers into bite size pieces (thin slices, ½ inch cubes, or smashed into irregular shapes), then transfer to a colander set in the sink. toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15. when you’re ready to eat, halve the avocados and remove the pits. using a spoon, remove the flesh from the skins, then cut the flesh into ½ inch cubes. transfer to a large bowl, add the lemon juice and season with salt. stir to combine. shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. drain and shake the scallions in the colander. add the scallions to the bowl. stir the salad ingredients vigorously just until the avocado breaks down a bit. the cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. season to taste with salt, lemon and red pepper flakes or hot sauce. sesame cucumber and avocado salad hetty lui mckinnon chilled cucumber soup with avocado toast melissa clark cucumber salad ali slagle cucumber salad with soy, ginger and garlic martha rose shulman cucumber salad with roasted peanuts and chile sue li salmon with avocado and cilantro salad yasmin fahr cucumber soup florence fabricant smashed cucumber, avocado and shrimp salad melissa clark corn, avocado and cucumber salad david tanis avocado cucumber soup kim severson dumpling and smashed cucumber salad with peanut sauce hetty lui mckinnon creamy cucumber salad dawn perry quinoa salad ali slagle the greenest green salad samin nosrat smashed beef kebab with cucumber yogurt zaynab issa mango avocado salad with lime vinaigrette kay chun creamy avocado pesto pasta kay chun spiked cucumber soup florence fabricant spicy cucumbers with mint, scallions and crushed peanuts david tanis cucumber and radish salad with yogurt and cumin martha rose shulman log in or sign up to rate this recipe. log in or sign up to mark this recipe as cooked. private notes what does alternating strips mean? alternating stripes means you take your peeler, start at the head or the foot of the cucumber, peel from top to bottom in one straight line, then go back to the top, and instead of peeling a new peel right next to the old one you move a bit away, and again peel from top to bottom in one straight line repeat until you've gone all around the cucumber once. your final product will have alternating peeled and unpeeled stripes, a bit like a cucumber version of seersucker, but with thicker stripes. i added a handful of mint, which i would do again. delicious and perfect for a hot summer night! how long will this last on the refrigerator? add chopped cilantro to serve i doubled the recipe using both lemon juice and some rice vinegar so neither flavor would be too prevalent.this was a lovely fresh simple salad. log in or sign up to save this recipe. genevieve ko 162 20 minutes log in or sign up to save this recipe. yasmin fahr 137 about 1 hour log in or sign up to save this recipe. kay chun 2,708 10 minutes log in or sign up to save this recipe. eleanore park 457 10 minutes log in or sign up to save this recipe. ifrah f. ahmed 19 15 minutes log in or sign up to save this recipe. ali slagle 323 20 minutes log in or sign up to save this recipe. eleanore park 1,835 30 minutes log in or sign up to save this recipe. kia damon 82 25 minutes log in or sign up to save this recipe. bryan washington 270 about 3 hours, including 2 hours’ marinating log in or sign up to save this recipe. lidey heuck 1,048 20 minutes log in or sign up to save this recipe. becky hughes 3,185 25 minutes log in or sign up to save this recipe. ali slagle 1,331 15 minutes log in or sign up to save this recipe. ali slagle 918 35 minutes log in or sign up to save this recipe. ali slagle 126 45 minutes log in or sign up to save this recipe. ham el waylly 1,067 15 minutes, plus 15 minutes for the toum (optional) log in or sign up to save this recipe. kay chun 121 35 minutes log in or sign up to save this recipe. naz deravian 187 1 hour 10 minutes log in or sign up to save this recipe. lidey heuck 10,248 50 minutes log in or sign up to save this recipe. ali slagle 858 20 minutes log in or sign up to save this recipe. kia damon 252 40 minutes log in or sign up to save this recipe. dan pelosi 23 1 hour 55 minutes log in or sign up to save this recipe. lidey heuck 8,964 40 minutes log in or sign up to save this recipe. zaynab issa 840 25 minutes log in or sign up to save this recipe. yossy arefi 5,589 25 minutes log in or sign up to save this recipe. hetty lui mckinnon 3,204 45 minutes log in or sign up to save this recipe. mark bittman 8,450 45 minutes log in or sign up to save this recipe. naz deravian 139 40 minutes, plus at least 9 hours’ chilling log in or sign up to save this recipe. the new york times, marcella hazan 25,660 at least 4 hours log in or sign up to save this recipe. yossy arefi 3 hours log in or sign up to save this recipe. andy baraghani 5,562 35 minutes log in or sign up to save this recipe. ali slagle 805 25 minutes log in or sign up to save this recipe. pati jinich 2,183 1 hour log in or sign up to save this recipe. julia moskin melissa clark melissa clark julia moskin alison roman sara bonisteel melissa clark alison roman get recipes, tips and nyt special offers delivered straight to your inbox. opt out or contact us anytime. see our privacy policy.

recipe by catherine pla, adapted from ali slagle serves 4 super simple but green and so good. 2 large ripe haas avocados 1 large english cucumber or 6 perisan (mini) cucumbers 2 scallions, timmed, sliced juice of 1 lemon (or lime) 2 t chopped fresh cilantro leaves kosher salt and black pepper red pepper flakes slice or chop cucumbers into bite sized pieces. toss with 3⁄4 teaspoon salt and place in a colander to drain for 10 minutes while you prepare the other ingredients. halve avocados. remove pits and cut flesh into chunks. toss with lemon juice in a serving bowl. set aside. shake cucumbers in the colander to remove excess water, then transfer to the bowl with the avocado. add the scallions. stir so that the cucumbers become glossed with the ripe avocado, but keep cubes mostly intact. taste and add more salt, lemon juice, and red pepper flakes as desired. garnish with cilantro.

westchester   the hamptons   palm beach cucumber avocado salad by ali slagle 2 scallions, trimmed then sliced crosswise 1/4 inch thick 1 lb. cucumbers (such as 6 mini seedless or 1 english) 2 very ripe avocados 2 tbsp fresh lemon or lime juice, or unseasoned rice vinegar, plus more as needed red pepper flakes or hot sauce, for serving 1. place scallions in a small bowl of ice water to crisp. 2. peel the cucumbers in alternating strips and trim ends. if desired, halve lengthwise and scoop out the seeds. cut cucumbers into bite size pieces then transfer to a colander set in the sink. toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15. 3. when you’re ready to eat, halve the avocados and cut the flesh into ½ inch cubes. transfer to a large bowl, add the lemon juice and season with salt. stir to combine. 4. shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. drain and shake the scallions in the colander. add the scallions to the bowl. 5. stir the salad ingredients vigorously just until the avocado breaks down a bit but remains cubed. season to taste with salt, lemon and red pepper flakes or hot sauce. it's what i know. who i know .where i want to go.

in a word, delish! with a 5 star rating out of 736 reviews, and the list of great ingredients, this recipe was a no brainer for us. and on a hot summer day, you are using the oven for only 5 minutes or so. smashed, salted cucumbers form the base of cooling summer salads in many parts of asia, whether dressed with rice vinegar and soy sauce or spicy sichuan peppercorns, chiles and peanuts. this version pairs smashed cucumbers with avocados for creaminess, along with briny shrimp steamed with sesame oil. we loved the dish but felt the amount of chili crisp could have been increased, so next time we’ll add a full tablespoon instead of a mere teaspoon. served with rice or flatbread, it makes a light summer meal, but you can serve it on its own as an appetizer, to open for grilled or roasted meat or fish. ingredients directions http://www.lynnandruss.com recipe courtesy of melissa clark for nytimes cooking this weeknight easy chicken and asparagus stir fry takes inspiration from pad prik khing, a thai classic in which long beans and protein are cooked with red curry paste. milk street tested a variety of thai red, green and yellow curry pastes all work deliciously, though it is recommended you taste a small amount before deciding exactly how much to use, as they vary in spiciness. we used a full 3 tablespoons and didn’t feel it was overly spicy at all. to round out the paste’s bold, zingy notes, combine it with fish sauce and sugar. toss the chicken with a seasoning paste before and after browning to develop flavor building caramelization while creating delicious layers of complexity and intensity. serve with steamed jasmine rice. even with the rice, the servings better equate to 3 plates, unless you have some light eaters… mistakenly, we had purchased boneless chicken thighs instead of breasts. the thighs offer more flavor and are forgiving as opposed to the breasts which can dry out if overcooked. either choice is fine though because the cooking time is minimal. as an extra treat, i topped mine with a sprinkling of trader joe’s thai cashews. ingredients directions http://www.lynnandruss.com recipe for milk street by dimitri demopolous defined by its deep miso flavor, this light, delicate weeknight curry comes together in less than 30 minutes. a fact that most home cooks appreciate during the week, who doesn’t love that! miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. adding coconut milk creates a rich broth that works with a wide range of seafood. salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. a squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. for a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers. ingredients directions http://www.lynnandruss.com recipe by kay chun for nytimes cooking here’s a summer recipe that could possibly live in your memory for some time to come. as most of us know, shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. combine them, and you get a summery shrimp scampi that comes together in one skillet. a searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic lemon butter sauce. this is a meal in and of itself, but if you want to serve it with pasta or bread, they’d be welcome additions. in fact, if you do plan to serve 4 diners, you will definitely need some accompaniments, because it barely made 3 sufficient servings when we made it. if not overly concerned with carbs, serve over orzo and/or with some crusty bread to mop up that incredible sauce is the way to go. it was beyond delicious, even with frozen corn. so can you imagine if using fresh corn cut right off the cob? it wasn’t quite ready for picking at the time we made this, but when we replicate the recipe soon, you betcha we’ll use fresh corn! the original recipe indicated it would take a total time of only 15 minutes. impossible. just cutting the kernels off the ears of corn takes 8 minutes or so. realistically, it took the 2 of us just over a half hour from start to finish. still, that’s not bad for such a scrumptious meal! ingredients directions http://www.lynnandruss.com recipe by ali slagle for nytimes cooking easy beyond belief. only 3 ingredients for the main course? count me in! one ingredient, coarse black pepper, coats the flank steak for a zesty bust of flavor, complementing the rare grilled meat. it’s best to crush your own, in a mortar and pestle or a spice mill. the entrée can be served warm or at room temperature. many reviewers commented that it was too salty, we didn’t think so. but because it’s very hard to find a 2 pound flank steak, ours was just over 1 1/2 pounds, and therefore we used less salt to begin with. ours sides were baked onion rings and a side salad. dinner done. ingredients directions http://www.lynnandruss.com adapted from a recipe by david tanis for nytimes cooking this stewy chicken dish takes inspiration from chicken cacciatore. braised boneless, skinless chicken thighs are quickly braised to a tender, shreddable consistency in this easy weeknight meal. these days, polenta is usually made from yellow cornmeal. cornmeal is made from dent corn   also known as field corn, which is different from the sweet corn you eat. it’s higher in starch and lower in sugar. because polenta is made from dried, ground corn, it’s gluten free.‌ it’s often prepared as a porridge like dish similar to grits, made by cooking cornmeal in water over low heat. it needs to be stirred often and cooked slowly. it can be made from finely ground or coarse ground cornmeal. in some countries, polenta is made from white or red cornmeal. ‌instant   or “quick” polenta   is pre processed so that the cooking time is shorter. some people say it doesn’t taste as good as regular polenta. you can also find ready made polenta that’s fully cooked. it’s often served with various foods like meats, fish, and vegetables. we chose to switch the instant polenta to regular corn grits polenta. an easy way to shred the cooked chicken is with two large serving forks. ingredients directions http://www.lynnandruss.com recipe for milk street by dimitri demopolous these grilled chicken skewers are flavorful, spicy, and full of citrusy pep, all without having to juice a lemon. the secret ingredient? sprite. here, chicken breasts are marinated in the lemon lime soda along with fish sauce, garlic, and thai chili sauce to tenderize the meat and infuse it with punchy flavor. the result is succulent, spicy, sweet sticky chicken skewers. bonus: you can use up any half empty bottles of sprite for this marinade (you don’t need the fizz). one key to tender, expertly charred meat is the “fizz factor”, in other words something from the beverage aisle. the best marinades for grilled meats have certain things in common: a good amount of sweetness, lip smacking acidity, and complex flavor. for it, all you need is to crack open a can of soda. these fizzy things bring a lot to the table. this isn’t a new idea, many cultures utilize the sweet stuff for the meaty marinades. sprite lends a citrusy pep without having to juice a lemon  to this fiery marinade for chicken skewers. by the way, carbonation doesn’t make a difference, so this is the perfect opportunity to use up any flat soda you might have lurking in the fridge. *we did not discard the marinade after skewering the chicken. instead, we put it in a small sauce pan and brought it to a gentle boil for several minutes to kill any bacteria. the the hubs brushed onto the chicken skewers as he was grilling. chili garlic sauce packs more heat than thai chili sauce, so choose based on your heat tolerance. we paired our skewers with a thai cucumber salad topped with crushed peanuts, and coconut rice. a fantastic trio! ingredients directions http://www.lynnandruss.com recipe by jesse szewczyk for bon appétit yes, we know, barley can be dull and stodgy, but here the grains are transformed into a creamy risotto esque dish that screams i should be making this more often. buttery sautéed leeks and grassy, tender crisp asparagus, along with fresh dill and tangy lemon zest and juice balance barley’s heft with springtime brightness. a little crème fraîche, sour cream’s thicker and richer but milder tasting cousin, stirred in at the end of cooking gives the barley a delicious luxuriousness. the grains require about 40 minutes of simmering to become tender; this is an opportune time to prep the asparagus, lemon and dill. we paired ours with a greek rub dusted grilled chicken. then with the leftover chicken that was taken off the bones and shredded, we added to the remaining barley. this became another meal; just heat and eat! don’t forget to rinse the leeks. rinsing after slicing, rather than before, is more effective at removing the sand and grit that might be trapped in the layers. but be sure to drain the leeks well so excess water doesn’t make it into the pan. ingredients directions http://www.lynnandruss.com recipe by rose hattabaugh for milk street type your email…

agree & join linkedin by clicking continue to join or sign in, you agree to linkedin’s user agreement, privacy policy, and cookie policy. wealth advisor team member ali slagle’s cucumber avocado salad has just five ingredients and complements pretty much every meal. to view or add a comment, sign in food blogger: a self confessed foodie, but my real passion lies in discovering and creating new recipes, cooking tips and ideas to make food taste better. uttapam sandwich is a twist to normal uttapam. it is made by using coriander chutney as sandwich spread and then layered with veggies. these uttapam are so easy and simple to make.they tastes delicious and are healthy as well. check my link below for the full recipe. #food #foodie #homecooked #healthy #uttapam #sandwich #foodlove #foodporn #foodblog #mondayvibes #recipeshare to view or add a comment, sign in helping frustrated mums put their health and fitness back on their priority list so they feel energised and excited to smash their life goals | personal training | health coaching | community | support | accountability 🥗who else loves a delicious, flavour in every bite, chopped salad?! 🙋♀️ this recipe is loaded with power packed ingredients that’ll fill you up and keep you feeling satisfied. if you want more protein, add some grilled salmon, cottage cheese or chicken. so good. power packed chopped salad (serves 4) 6 cups (200 g) mixed leafy greens 1 medium cucumber, diced 2 medium tomatoes, diced 1 large avocado, diced 1 cup (185 g) cooked quinoa or brown rice 1 cup (170 g) cooked shelled edamame 1 cup (150 g) corn kernels, fresh or frozen and thawed ½ cup (50 g) dried cranberries ½ cup (100 g) goat cheese crumbles (optional) dressing: ¼ cup (60ml) olive oil 2 tbsp apple cider vinegar 1 tbsp honey or maple syrup juice of 1 lemon 1 garlic clove, minced salt and pepper to taste using a cutting board and sharp knife, chop the greens, cucumber, tomatoes, and avocado into bite sized pieces. place in a large salad bowl. set aside. make the dressing by combining all the ingredients in a small bowl and whisking them together. taste and adjust the seasoning. add the quinoa, edamame, corn, cranberries, and goat cheese to the salad mixture and toss gently. pour the dressing over the salad and toss until everything is well coated. 🥗 eat and enjoy! 📷 if you make this recipe, be sure to grab a photo and tag me with it! to view or add a comment, sign in corporate wellness, health initiatives, program specialist, group fitness, executive training 🥗who else loves a delicious, flavor in every bite, chopped salad?! 🙋♀️ this recipe is loaded with power packed ingredients that’ll fill you up and keep you feeling satisfied. if you want more protein, add some grilled salmon or chicken. so good. power packed chopped salad (serves 4) 6 cups (200 g) mixed leafy greens 1 medium cucumber, diced 2 medium tomatoes, diced 1 large avocado, diced 1 cup (185 g) cooked quinoa or brown rice 1 cup (170 g) cooked shelled edamame 1 cup (150 g) corn kernels, fresh or frozen and thawed ½ cup (50 g) dried cranberries ½ cup (100 g) goat cheese crumbles (optional) dressing: ¼ cup (60ml) olive oil 2 tbsp apple cider vinegar 1 tbsp honey or maple syrup juice of 1 lemon 1 garlic clove, minced salt and pepper to taste using a cutting board and sharp knife, chop the greens, cucumber, tomatoes, and avocado into bite sized pieces. place in a large salad bowl. set aside. make the dressing by combining all the ingredients in a small bowl and whisking them together. taste and adjust the seasoning. add the quinoa, edamame, corn, cranberries, and goat cheese to the salad mixture and toss gently. pour the dressing over the salad and toss until everything is well coated. 🥗 eat and enjoy! 📷 if you make this recipe, be sure to grab a photo and tag me with it! #recipe #powerpackedchoppedsalad #salad #transformation #fitness #motivation #explorepage #agility #coach #lifestyle #virtualtraining #corporatewellness #groupexercise #habits #strength #mobility #investinhealth to view or add a comment, sign in personal trainer/kickboxing/fitness instructor at cam fitness 🥗who else loves a delicious, flavor in every bite, chopped salad?! 🙋♀️ this recipe is loaded with power packed ingredients that’ll fill you up and keep you feeling satisfied. if you want more protein, add some grilled salmon or chicken. so good. power packed chopped salad (serves 4) 6 cups (200 g) mixed leafy greens 1 medium cucumber, diced 2 medium tomatoes, diced 1 large avocado, diced 1 cup (185 g) cooked quinoa or brown rice 1 cup (170 g) cooked shelled edamame 1 cup (150 g) corn kernels, fresh or frozen and thawed ½ cup (50 g) dried cranberries ½ cup (100 g) goat cheese crumbles (optional) dressing: ¼ cup (60ml) olive oil 2 tbsp apple cider vinegar 1 tbsp honey or maple syrup juice of 1 lemon 1 garlic clove, minced salt and pepper to taste using a cutting board and sharp knife, chop the greens, cucumber, tomatoes, and avocado into bite sized pieces. place in a large salad bowl. set aside. make the dressing by combining all the ingredients in a small bowl and whisking them together. taste and adjust the seasoning. add the quinoa, edamame, corn, cranberries, and goat cheese to the salad mixture and toss gently. pour the dressing over the salad and toss until everything is well coated. 🥗 eat and enjoy! 📷 if you make this recipe, be sure to grab a photo and tag me with it! to view or add a comment, sign in owner, body awareness center, llc 🥗who else loves a delicious, flavor in every bite, chopped salad?! 🙋♀️ this recipe is loaded with power packed ingredients that’ll fill you up and satisfy you. if you want more protein, add some grilled salmon or chicken. so good. power packed chopped salad (serves 4) 6 cups (200 g) mixed leafy greens 1 medium cucumber, diced 2 medium tomatoes, diced 1 large avocado, diced 1 cup (185 g) cooked quinoa or brown rice 1 cup (170 g) cooked shelled edamame 1 cup (150 g) corn kernels, fresh or frozen and thawed ½ cup (50 g) dried cranberries ½ cup (100 g) goat cheese crumbles (optional) dressing: ¼ cup (60ml) olive oil 2 tbsp apple cider vinegar 1 tbsp honey or maple syrup juice of 1 lemon 1 garlic clove, minced salt and pepper to taste using a cutting board and sharp knife, chop the greens, cucumber, tomatoes, and avocado into bite sized pieces. place in a large salad bowl and set aside. make the dressing by combining all the ingredients in a small bowl and whisking them together. taste and adjust the seasoning. add the quinoa, edamame, corn, cranberries, and goat cheese to the salad mixture and toss gently. pour the dressing over the salad and toss until everything is well coated. 🥗 eat and enjoy! 📷 if you make this recipe, be sure to grab a photo and tag me with it! to view or add a comment, sign in chief flavor officer helping busy women find easy ways to attain better health through nutritious delicious meals and healthy habits. 🍝✨ jarred pasta sauces can truly simplify meal prep, but it's essential to choose wisely! 🌿 but remember, not all sauces are created equal. reading the labels is crucial! look for whole food ingredients, and steer clear of added sugars and preservatives. i took a look at three different sauces and want to share my thoughts! my top pick? **rao's!** 😍 here's why: 1. **flavor:** rao's has a rich, authentic taste that reminds me of my grandmother's homemade sauce. 2. **ingredients:** their ingredient list is short and sweet just tomatoes, olive oil, garlic, and herbs. 🌿 3. **no added sugars:** it's refreshing to find a sauce that doesn't rely on sugar for flavor! what about you? what's your favorite pasta sauce? comment below, and i'll share my review! #pastasauce #foodiefavorites #healthyeating #adoptahealthyhabit #healthylifestyle #cleaneating #weightloss to view or add a comment, sign in food blogger: a self confessed foodie, but my real passion lies in discovering and creating new recipes, cooking tips and ideas to make food taste better. this pesto grilled veg sandwich with delicious basil pesto sauce and grilled / roasted veggies like capsicum, onions and brinjal is perfect for a picnic, quick dinner or party. check my link below for the full recipe. #foodie #recipeshare #foodblog #yummy #pesto #sandwich #foodlove #foodporn #homecooked #food to view or add a comment, sign in your body transformation specialist | 100+ success stories 🚨you’ll stay out of shape if you’re not eating these 👇🏼 everyone in the office used to ask me for my recipes because while they were crying as they chomped down their 5th boring tesco meal deal of the week… i was eating paella, stirfry, and getting shredded doing it! i get it   you think you don’t have time to cook so here are my top 5 15 min meals for career driven men & women who don’t have time to meal prep meal prep for lunch stir fry   easy lunch to meal prep, chuck chicken in a pan, then some veg and teriyaki marinade + soy sauce. either cook or use ready cooked rice/noodles paella   1 pot: chicken, veg, water, rice, seasonings, leave to cook fajita/taco/burrito   meat of choice in pan, onion/pepper, whack on some wraps. literally couldn’t be easier and quicker quickly cook for dinner steak   potatoes in oven while you grill the steak eggs & bacon   bacon grilling while you cook the eggs and toast bread and if you want my hybrid meal plan to show you exactly how you can have all of these comment “meal plan” below and i’ll send you… 2 meal plans for 1500kcal & 160g protein 2 meal plans for 2000kcal & 175g protein 2 meal plans for 2500kcal & 195g protein completely free 🔥 to view or add a comment, sign in food blogger: a self confessed foodie, but my real passion lies in discovering and creating new recipes, cooking tips and ideas to make food taste better. this cream of mushroom soup is a very healthy, easy and quick recipe. it is made with freshly sliced mushrooms, onion, garlic, milk, oats powder and ground pepper. check my below link for the full recipe. https://lnkd.in/dihunde3 #food #winterspecial #healthy #mushroom #soup #foodlover #foodblog #foodie #recipeshare #homecooking to view or add a comment, sign in empowering busy professionals to create lasting body & life transformation | passionate online coach | personal development junkie 🔥 low carb chicken fajita bake that will blow your mind! 🔥 eating low carb never tasted this good. here’s how i make a mouth watering chicken fajita bake that’s perfect for any meal! 🌶️🍗 **ingredients:**   2 bags cauliflower rice (10 oz each)   1/2 red bell pepper   1/2 yellow bell pepper   1/2 purple onion   salt & pepper to taste   pollo asado chicken (from trader joe’s!)   1/2 cup mexican blend cheese **toppings:**   guacamole   sour cream   salsa **directions:** 1. cook your cauliflower rice according to package instructions and add it to your baking dish. 2. add your veggies and pre marinated chicken. 3. roughly chop the chicken to ensure even cooking and protein in every bite! 4. bake at 375°f for 30 35 minutes until the chicken is nice and golden brown. 5. add your favorite cheese and broil until it’s perfectly melty and cheesy. 6. top with guac, sour cream, salsa, and enjoy! trust me, this chicken fajita bake is a game changer. perfectly seasoned, low carb, and absolutely delicious! 🌟 ready to give it a try? let me know how you like it! 📩 dm me for more amazing low carb recipes. #lowcarb #healthyeating #chickenfajitabake #deliciousandnutritious #recipereview #foodie #healthylifestyle #eatclean 📩 dm me for more incredible recipes and tips! to view or add a comment, sign in 414 followers create your free account or sign in to continue your search or by clicking continue to join or sign in, you agree to linkedin’s user agreement, privacy policy, and cookie policy. new to linkedin? join now or new to linkedin? join now by clicking continue to join or sign in, you agree to linkedin’s user agreement, privacy policy, and cookie policy. linkedin never miss a beat on the app don’t have the app? get it in the microsoft store.

when i’m cooking dinner (or writing recipes), my default mode for rounding out the meal with something fresh is to just “add a green salad.” this works fine for most of the year, but what about during the dregs of winter   like now   when it feels like the only available greens are bagged or blah or very much lacking in the flavor department? here’s what i say to that: who was the one who decided the base of a salad had to be a green leaf anyway? instead of defaulting to bibb or spinach or romaine, what else could we toss with vinaigrette for that reliably bright hit on the plate? i asked three of my favorite recipe developers   i think of them as my “salad squad”   to weigh in. start with: shaved fennel (above) the how to: “my current favorite salad base is shaved fennel,” says susan spungen, author of the susanality newsletter and the upcoming cookbook veg forward. “i always keep fennel on hand because it lasts a long time and is there when i need it.” she combines thinly sliced honeycrisp apple, thinly sliced celery, and thinly sliced radishes with a yogurt and lemon dressing. (add a spoonful of yogurt to the lemon dijon here.) “then maybe just a spoonful of mayo to soften the edges, and a sprinkle of dill over the top.” start with: cruciferous vegetables the how to: kay chun, a recipe developer for nyt cooking, keeps her winter fridge stocked with all members of the cruciferous family. “green cabbage, cauliflower, brussels sprouts and baby bok choy are crunchy and terrific in salads, and don’t need any prep. sometimes i use just one; other times i’ll combine two for mixed textures.” she just shreds them raw and super thin, then adds dressing. “they take to any dressing, whether it’s a mustard vinaigrette or something creamy.” start with: beets and carrots the how to: “i am crazy for raw grated beets,” says spungen. “i will often grate a big ones in the food processor to mix with shredded lacinato kale.” she recommends a mustard y shallot y dressing with a hint of garlic and some grated pecorino or parmesan. if you want to be strictly leafless, go with raw grated beets and raw carrots with a cumin laced dressing, lots of fresh mint, and currants or raisins. hetty mckinnon, author of the upcoming tenderheart, loves beet salads, too, but starts with the roasted variety: “one of the most popular salads when i had a salad business was a ‘borscht salad,’ which was basically roasted beets with a dill crème fraîche and walnuts. definite borscht vibes but presented in a more robust way, which is important in the winter.” start with: broccoli the how to: my own go to leafless salad is some version of what you’re looking at above. i simmer broccoli for 4 to 5 minutes, then immediately plunge the stalks into an ice bath so they stay bright green. then i chop the stalks finely (stems and all) and treat them the way i’d treat lettuce in a salad, tossing with pickled minced onions and peppers, and my favorite all purpose vinaigrette or just a drizzle of olive oil and red wine vinegar. mckinnon likes to use broccoli as a base, not just for side salads but for dinner salads. she chars it in a grill pan, roasts it, or airfries it, then adds whatever she has on hand (beans, lentils, quinoa). “i often add a protein like tofu or tempeh to make it even heartier.” and for dressing? “i rely on vegan mayo mixed with garlic powder, capers, lemon and nutritional yeast.” start with: kohlrabi, daikon, celeriac, radishes the how to: spungen reminds us that the mandoline is your best friend when it comes to hearty winter produce. “tough to eat vegetables like kohlrabi, daikon, celeriac, and watermelon radishes become supple when sliced paper thin.” she recommends tossing them in a sweet honey mustard based vinaigrette to balance the sharpness of the vegetables, and top with shavings of a nutty cheese, like aged gouda, and almonds. what leafless salads do you love? please share your recs… p.s. joanna’s sister’s killer salad recommendation, a potato salad trick, and 10 dinners with an egg on top. (top photo by susan spungen.) δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); δdocument.getelementbyid( "ak_js_2" ).setattribute( "value", ( new date() ).gettime() ); a favorite leafless salad in our home is raw broccoli, flowers and stalks cut slightly larger than bite size, drizzled with fresh lemon juice, extra virgin olive oil and salt. so easy and freaking delicious! two interesting and wonderful salads make our family appreciate winter and its produce   martha stewart’s raw sweet potato (yes, raw!), apple, and celery salad, via food 52, and mark bittman’s winter citrus salad with honey dressing. raw sweet potatoes have a delightful crunch as well as sweetness, and sliced citrus brings a jewel like glow to the table :). love these ideas! lettuce is a vessel for toppings in my book. my favorite lettuce free salads:   greek style salad with tomatoes, cucumber, feta, peppers, kalamata olives, and maybe marinated artichokes if i have them. top with a homemade greek vinaigrette.   broccoli slaw (pre bagged makes it so easy!) with cranberries, feta, walnuts or pecans, and a balsamic vinaigrette. crunchy and delicious. fennel is so underrated. i love it! roasted, too. one of my go to simple winter soups is roasted fennel/cauliflower/potato/onion/garlic, and it’s so good. roast veggies (garlic in skin) to get them roasty and caramelized, toss everything in a soup pot with veggie broth, simmer for 30 mins or so, whizz with an immersion blender. so simple and delicious, the fennel really makes it! i like green beans, just barely blanched, with good olives, cherry tomatoes, feta, cucumber, some dill or parsley, and lemon and olive oil. if the cherry tomatoes aren’t stellar they get halved and roasted for just a couple of minutes in olive oil. this spicy cashew dressing, oh my god: https://www.bonappetit.com/recipe/spicy cashew dressing it’s good on everything, incidentally dairy and gluten free, and every time i make it i eat nothing but salads until it’s gone. it’s amazing on cruciferous vegetables, or roasted roots and squashes. i love you using roasted veggies in lieu of lettuce as a salad base. especially in the winter. key is a variety of textures and good seasoning. my favorite lately is chopping broccoli and steaming it in the microwave for minute or two before tossing it olive oil/seasoning then roasting it in the oven for 20 minutes at 400. from there i add toasted nuts (walnuts are a favorite around here), raisins, chopped apples, diced bell pepper, maybe some minced onion. it varies depending on what’s in the fridge. toss with lemon juice, drizzle of oil. all three of my kids gobble it up. sometimes i do the same with roasted sweet potatoes or carrots. i bought a squeezable bottle of tahini and have been drizzling it over everything. it adds that bit of creaminess with dairy. i’d love to find a squeezable bottle of tahini! this one is great peeikiesmom: https://www.safeway.com/shop/product details.960456814.html?cmpid=ps_swy_den_ecom_goo_20200924_71700000073036118_58700007106906957_92700063915690791&gclid=cj0kcqia8aoebhcwarisanrfrqfr_qdccbm5zx_w9v84i15z7trmv h9pg43euu6gw1sc _hdvhnpqsaas71ealw_wcb&gclsrc=aw.ds this base recipe for lentils is amazing and i have swapped out the lemon and cucumber for a variety of things, without fail https://food52.com/recipes/88131 french lentil salad with herbs this base recipe for lentils is amazing and i have swapped out the lemon and cucumber for a variety of things, without fail where i live persian cucumbers are plentiful (and crunchy and delicious) and just the other day i made an asian inspired cucumber salad. slice 8 cucumbers, sprinkle salt over and let sit in a strainer15 mins, then add raw minced garlic, 1 teaspoon each soy sauce, rice wine vinegar, and sesame oil, and top with sesame seeds (and chinese chili paste if you fancy it) this is one of my favorite salads   i also recommend smashing the cucumbers before slicing them! you get more of a surface area for the delish dressing. i think woks of life has a great recipe to follow. grated carrots, finely chopped cucumber, finely chopped onions soaked in lemon juice and salt, chopped coriander, soaked yellow mung beans, grated coconut. seasoning is a tadka (tempering) of mustard seeds, green chillies, peanuts and curry leaves. eat this year round and in the winter throw in some sweet potatoes. https://www.foodnetwork.com/recipes/ina garten/charlie birds farro salad 6589464 thanks for the ideas! feeling inspired! i always love jenny’s columns. do we have a jenny beauty uniform? we have been begging her! i’ll ask her again ;) i rip up a bunch of kale and clean it in the salad spinner and just stick the whole thing in the fridge. i make a simple vinaigrette, massage the kale with it really well, and add roasted carrots and onions (any roasted veg would be delicious but these are my go to), some avocado if i have it, a few pistachios and either shave some parmesan or crumble some feta. i could eat it everyday, and it always gets compliments when i bring it to a dinner! a favorite during winter is a roasted beet, shaved fennel, blood orange, and avocado salad with a bright meyer lemon vinaigrette! here in california, these ingredients are abundant, so this beautifully bright salad makes an appearance every week, in some form or another. after i had a baby, a switch went off in my mind/mouth, and i couldn’t stand to eat raw lettuce any more. why am i chewing on leaves?? luckily, lettuce less salads are delicious, varied, and more flavorful. plus, no washing and spinning all those raw leaves!! these are terrific ideas! thank you for the inspiration. i sometimes make alexandra stafford’s harrissa carrot salad with avocado, and add in some feta cheese as well. it is divine. https://alexandracooks.com/2018/05/22/moroccan carrot salad with harissa and avocado/ random fact: i have a friend who is allergic to lettuce! no joke   she projectile vomits if she eats it, but most people with this allergy will have anaphylaxis. i actually prefer leafless salads   like a mediterranean/israeli salad: small diced tomato, cucumber, onion, maybe a red pepper. add lemon, olive oil, s&p and it’s yummy! all of these sound so good that i think i’ve found my go to’s for the foreseeable future! this is one occasion where i’m going to cut and paste each of these delectable offerings and go through them, starting with that killer sounding borscht salad, then work through the comments, one by one! i recently made a veg salad that i actually did not have faith in but wanted something fresh that wasn’t lettuce and it was so good that i made it twice in one week lol. it was a raw sweet potato, (i used japanese sweet potato, you can find at trader joe’s but i used organic at my local health food store), celery, apple salad and it just hit the spot. https://www.marthastewart.com/1050545/sweet potato celery and apple salad find yourself a julienne peeler too. it’s probably my favorite kitchen tool ever and makes using these winter vegetables so much easier. not to mention how fun for things like thai papaya salad! i’m constantly roasting veggies in winter, just throwing everything that’s in danger of going bad on a sheet pan with miso butter, then baking it at 450 to get everything caramelized and toasty. from there, what constitutes a roasted winter veggie salad? maybe a sliced veggie sausage and some arugula. maybe a handful of toasted nuts with olive oil and lemon. maybe some feta and herbs. i wouldn’t say no to rice, or quinoa. toss everything with aioli, or chimichurri, or trader joe’s zhoug sauce, or tahini and lime, or green goddess… never not totally satisfying. i am with you   it’s especially great way to eat vegetables you don’t really like (i usually loath pumpkin and sweet potato  but through a dressing on and it’s yum! i love making a chermoula sauce. yum   we could totally be flatmates! this is why i love my csa share there is always something green in there, so i have no choice but to eat it, even in the winter. i am also making your butternut squash soup with coconut milk and lime for dinner tonight! thanks for all the ideas! citrusy salads somehow lighten up winter days. i had a “salad” of sliced oranges (cut in disks somehow makes it feel fancier, maybe i saw it here?) as a side for lunch. usually add salt/pepper, paprika, olive oil and some pumpkin seeds on top. persimmon (kaki) based salads are also refreshing with lemon juice and olive oil dressing, crumbled feta, etc. can add chickpeas with herbs/spices to make it a full meal. my husband is the star of the no lettuce salad. he makes one with charry roasted carrots, chickpeas coated in something amazing and a big dolop of yoghurt on top of lemon yoghurt dressing with sumac. it’s so damn good. there’s some olive oil magic there too. also his lebanese cabbage salad that is so simple and delicious. shredded green cabbage, dried mint crumbled over and a dressing of garlic crushed in salt, lemon and olive oil. so, so good. these both sound perfect! we’re tossing legumes and grains into salads with abandon over here: lentils, garbanzos, edamame, farro, red quinoa, everybody in the pool. most of them work as bases, and all of them add fiber, texture, and heft to leafy salads, which i as a vegenaut appreciate immensely. we also get off on mushroom based salads, and my husband made an amazing one last week featuring both wood ear mushrooms (blanched and marinated with spiced vinegar, black garlic, and thai chiles) and sliced and lightly roasted king trumpet mushrooms brushed with miso butter. peel, de gunk, and dice one butternut squash, then toss with sesame oil, s+p and roast (on parchment paper for easy removal) until lightly browned + easily pierce able with a fork. dump all of the squash still piping hot from the oven in to a big bowl. then to the big bowl add shredded, raw carrots, slices of pickled purple onion you thought to make a few days before, roasted pumpkin seeds and/or sesame seeds and/or sunflower seeds, and massive shaves of parmesan off the block, using a vegetable peeler to make it count. toss it all with your version of a mustard/dijon vinaigrette, and pomegranate seeds if you have them. then, let everything steam/warm together for five minutes while you clean up your mess, then eat it right out of the giant bowl (unless you need to share and then begrudgingly spoon a scant amount on to someone else’s plate ;)) if you want a little more heft protein wise, this goes amazingly well with any of the following added: bacon/pancetta, roasted soy+honey mushrooms, and/or shredded brussels. red cabbage, apple, small pieces of anchovies (or anchovy paste in the vinaigrette) and sometimes walnuts. so good! i hardly ever make salads with lettuce, because years ago i decided it was boring and just stopped. we were in south africa for a few weeks (so back to summer   nice!) and in self catering, so we had lots of salads for meals. i have small children who don’t est everything, so often what i would do is cut up various vegetables (cucumber, tomato, peppers or different colours, avocado) and then arrange them in a wedge on the plate, and then wedges if other stuff (feta, olives, sun dried tomato, tuna) and have dressing on the side. the children can then choose what they wanted to eat, it looks pretty (important!) and then for the adults at the end i would mix together and serve. you can also do cooked eggs (like a deconstructed niçoise), sweet corn. my other new love for crunchy salads is pita croutons. take pita (preferably old), tear it up and put in one layer on a sheet pan. drizzle with olive oil or sunflower oil (make sure there’s some in each piece). bake in the oven at 180 until they turn golden, and then turn over. they also go great with soup, or bulgarian salad (finely diced tomato, peppers, shallots, cucumber and crumbly white cheese like feta, mix together and dress with sunflower oil and lemon juice). apols for all the typos but i can’t scroll back up in the comment box (i’m in an iphone) to correct my favorite salad, which is from deb, a perennial favorite: https://smittenkitchen.com/2016/11/brussels sprouts apple and pomegranate salad/ this is my absolute fav! i’ve been eating it once a week for the last few months since i discovered it :) highly recommend! raw bok choy also makes for an excellent salad, especially with a miso dressing! so fresh and crunchy! i love to make a very simple riff on cachumber by dicing up carrots and cucumbers, [kirby, persian, or english are best for this} mixing them with chopped mint, cilantro and parsley, and tossing it with lemon juice and sugar seasoned with a little orange flower water. or in the winter escarole is wonderful tossed with walnut oil, sweet vinegar {i like muscat} and topped with shaved red onion, grated pecorino, and toasted walnuts. this budget bytes marinated cauliflower salad is incredible! https://www.budgetbytes.com/marinated cauliflower salad/ i adore salad but my favorite salad that is way better than it has any right to be is my sri lankan family’s take on kachumber: just thinly sliced cucumber, diced raw white onion, cumin seeds, lime juice, salt, and a bit of diced green chili if you want. mix it, let it sit for at least 15 minutes, and it’s way better than it has any right to be. it’s a perfect crunchy fresh contrast to rice and curry (daal! chana masala! butter chicken!) i agree. so refreshing. i love eating cucumber this way. this celery salad is so simple but hits all the notes: salty, sharp, sweet, nutty, crunchy and fresh. plus it’s only 6 ingredients and is a snap to prepare. https://www.bonappetit.com/recipe/celery salad with dates almonds and parmesan/amp i’ve tried this recipe twice now and it’s a hit! i am all about making slaw because i hate washing lettuce   red cabbage or green, onions. other veggies optional but tomatoes, peppers, cukes are all good sometimes with beans, sometimes without. herbs or hot peppers if i have them. dressed with red wine vinegar and olive oil usually, but sometimes with a bit of mayo, cumin and lime juice. feta, halloumi, or hard boiled eggs can also be good. so many options! my kids are not big fans of salad, so i put up a big plate with a variety of cut up raw veggies (and some fruit) with hummus in a little bowl. like bell peppers, cucumber, radishes, carrots etc. and apples, pears, whatever is in the fridge. my personal favorite salad is sliced brussels sprouts with roasted hazelnuts and some other things, it’s yummy and lasts for a few days for me as a lunch salad. also: german cucumber salad with sour cream & dill dressing. i make smitten kitchen’s red cabbage/date/feta salad almost weekly and it keeps in the fridge. sometimes i bring it to supplement leftovers for lunch. sometimes it is lunch. sometimes it’s the side with dinner. i also keep kale around (it keeps) as the base for “what’s in my fridge” salad. i love topping it with smoked fish (also keeps forever), feta or chevre, toasted pumpkin or sunflower seeds, roasted beets or potatoes, … you name it. and my other favorite is a grain bowl (which feels like a salad)   also for leftovers. chicken or fish or steak leftover? put on rice or quinoa, add avocado and/or cukes and/or potatoes and/or roasted veggies and/or kale, and kimchi. yum. thank you for this! lettuce is the worst. it’s like eating a solid dirty puddle. i’m always advocating amongst my friends for tastier salads and this is great! ha ha. i love this description! also not a lettuce fan here. this is one of my absolute fave things to make, and it keeps for a couple of days, so it’s a great lunchbox salad! https://www.bonappetit.com/recipe/broccoli and date salad i am a soup all winter, salad all summer person. i will put any vegetable, legume, or nut i have in the house in a bowl, maybe toss in some tuna or a diced, hardboiled egg, throw on some dressing, and call it a salad. and here’s a life hack if you want something heartier, wrap it in a tortilla, add some salsa and guac, and call it a burrito. i love salads. my trick is always adding roasted potatoes to my salad and/or jasmine rice and then topping it off with bitchin sauce. i guess what i’m describing is more of a grain bowl, but i eat it on top of kale or arugula so … 🤷‍♀️ i used to make a salad of brussels sprouts (chopped across the axis to create 1cm ish shreds), chopped fresh medjool dates, shaved parmesan, and basic vinaigrette (i.e., whatever oil i had + whatever mild vinegar i had) all the time, inspired by a salad i had one time at lemonade and have literally never seen again. brussels are sturdy enough that this salad can be made ahead of time/saved as leftovers! also, the soframiz cookbook has a chickpea/carrot/chard/herb/yogurt salad recipe that i made probably a dozen times in the early days of the pandemic when ingredient sourcing was dicey. it’s my “ship of theseus” salad… i have made versions substituting basically every ingredient but the chickpeas and it still magically turns out every time? we make a quinoa & veggie salad   quinoa, diced veggies (peppers, carrots, broccoli, anything!) with feta and an herby vinaigrette. i haven’t made it since summer (kind of a gluten free pasta salad vibe) but this is getting me inspired :) we love a hungarian cucumber salad! my husband grew up having it often, thanks to his grandma’s hungarian heritage. i had some fresh pineapple, and some other fruit around. cut it up, and tossed with a tablespoon of ginger lime simple syrup i made for dry january. fruit with dinner just hit the spot! the best pasta without pasta for a versatile, easy and tasty carrot salad, this is a winner: david lebovitch’s french grated carrot salad https://www.davidlebovitz.com/carottes rapee/ i just made this for lunch. it’s delicious. thank you! there was a simple recipe from byron talbott   thiny slice zucchini and cucumber into long strips using a mandolin, season with lime, olive oil, cilantro, diced jalapeno, salt and pepper. super simple and easy, and tastes great with good quality in season ingredients. want! i love salads and eat one almost every day. i’d recommend a classic greek salad (no lettuce, just cubed cucumber, tomato, diced red onion, big hunks of feta) or a panzanella. i’m also a big fan of throwing a bunch of veggies (raw or roasted) in a bowl with some nuts, seeds, and protein and calling it a salad. i received salad freak by jess damuck as a christmas present and i am excited to work my way through it! i have two winter go tos: 1) celery, toasted walnuts, shaved pecorino with a tangy vinaigrette, and 2) sliced apple, toasted walnuts, dried cranberries with lemony vinaigrette. both are from websites but i can’t remember who to give credit to. apologies. this week, i was walking down the street with my friend when... 14 links, including the best fall sweater and a sexy new movie. when my kids were young, the only way i knew how to be sure dinner happened was to... "i wept with gratitude in that shower." welcome! cup of jo is a daily lifestyle site for women. we cover everything from fashion to culture to parenthood, and we strive to be authentic. as olive kitteridge said, “there’s no such thing as a simple life.” thank you for reading. read more all materials copyright joanna goddard inc 2007 2025 disclosure   in order to grow our small business, cup of jo earns revenue in a few different ways. we publish several sponsored posts each month, which are always labeled at the top. we also sometimes earn an affiliate commission on the sales of products we link to. we feature only items we genuinely love and want to share, and this is an arrangement between the retailer and cup of jo (readers never pay more for products). these are the ways we support cup of jo, and allow us to run the site and engage with this community we truly love. thank you for reading! all materials copyright joanna goddard inc 2007 2025

here’s a puzzle: a home cooked meal is often most beneficial on nights when you’re extremely hungry and just don’t feel like cooking. i’ve had, um, experience with this conundrum. as a food writer and the author of i dream of dinner, i spend all day creating recipes, so i don’t always want to keep cooking once i’m off work. there’s a catalog of dishes, though, i know i can pull off no matter what. they’re not always brilliant, and they don’t always include a vegetable, and that’s okay: they get me to bed with warm food in my belly, which is something to be grateful for every single day. i think of these easy meals in three main categories: 1. eggs   a fried egg on a potato bun, with a dribble of ketchup and/or hot sauce, is so essential that i sneaked a “recipe” for it into my cookbook.   other good eggs plus starch combos are egg tacos and fatoot samneh.   eggs scrambled in the pan with a fork, plus cured meat (salami, bacon, chorizo), a vegetable, or cheese if the cutting board’s already out.   a bowl of jarred pasta sauce warmed in the microwave and topped with a fried egg scratches a similar itch to shakshuka.   leftovers with a fried egg on top. somehow a fried egg turns hodgepodge into a meal; it’s not science, but it’s proven. 2. toast and friends   my mom, the best cook i know, has her own arsenal of default meals. my favorite growing up was a big arugula salad, tossed with lemon juice and olive oil, plus blue cheese toasts: slice crusty bread, top with blue cheese, broil until molten. in my cookbook, this idea morphed into a buffalo salad with crunchy greens, celery, and a hot sauce dressing (above). the blue cheese toasts remain unaltered.   a toastie with cheese and sauerkraut (or pickled condiments), kind of like an open faced grilled cheese.   baked flatbreads with cheese and vegetables, made with store bought flatbread, naan, or pocketless pita.   a pita pocket, warmed in the toaster or microwave and filled with hummus and whatever crunchy or cooked vegetables are around. 3. pantry diving   my boyfriend and i spent the last six months traveling around the country in an old converted van. dinnertime challenges were exacerbated by logistics: where we’ll park and sleep that night, what ingredients we have on hand, will i be cooking in the rain/wind/snow. i came to rely on soup mixes; specifically, i’d make lipton chicken noodle soup or shin ramyun with whatever brassica i had (broccoli, rabe, kale, brussels sprouts) and a beaten egg stirred in (like stracciatella or egg drop soup).   my mom’s “emergency chickpeas” meal from college is more satisfying than you’d expect: drained chickpeas, olive oil, balsamic vinegar, and salt.   spaghetti aglio e olio, also known as “midnight pasta” because it fulfills that late night urge for starch, spice, and a slap of garlic.   snack dinner: find one or two sources of protein and a vegetable and you made dinner. (find more ideas here.) ali slagle develops low effort, high reward recipes for the new york times and the washington post. her new cookbook is the wonderful i dream of dinner (so you don’t have to). what do you make when you don’t feel like cooking? p.s. 5 secrets to stress free family dinners, and what do you eat when you’re home alone? (photos by mark weinberg.) δdocument.getelementbyid( "ak_js_1" ).setattribute( "value", ( new date() ).gettime() ); δdocument.getelementbyid( "ak_js_2" ).setattribute( "value", ( new date() ).gettime() ); as a clueless student studying abroad in australia, i once found a random comment on a blog or forum somewhere about a simple and satisfying meal: one can rinsed chickpeas + lemon juice + parmesan + good olive oil + salt and pepper i started eating it once a week at least, with a diced tomato thrown in as well. it was way more delicious and satisfying than it seemed like it would be! our classic fast meal growing up was meat, macaroni and celery… which is just like it sounds. you cook up some ground meat (turkey or beef or whatever) with celery and then add cooked pasta and salt. the first time my husband heard of it, he totally turned up his nose, until he had it and now it’s one of his favorites. so simple and weirdly satisfying. 1. frito bean burrito: tortilla, refried beans, chipotle seasoning, pepitas, corn chips. wrap it up. enjoy. (i do not heat it. leave it room temp.) 2. tofu wrap: tortilla, mayo, dijon mustard, lettuce, sliced tofu. wrap it up. enjoy. sandwich alternative for gluten intolerant folks: mix tuna however you like and put it on rice cakes. on rice cakes spread whatever nut butter you want and top with applesauce. mom of four who enjoys cooking but sometimes just doesn’t want to do it any more. 1. veggie baked potatoes  roast whatever veggie(s) you have on hand. split the baked potato, load on the veggies, and top with cheese. back in the oven until the cheese melts. i serve it with a side of baked beans because baked beans is probably the one food all four kids still enjoy. 2. “hummus pizza”   take a toasted naan, flatbread, or pita, slather on some hummus, and top with sliced tomato, cucumber, peppers, shredded lettuce and carrots   whatever you want. don’t cook it (the best part!) 3. “stone soup”   equal parts v 8 and broth, dump in a can of whatever bean you like, drop in a bag of whatever frozen veggie you like, add whatever carb you like (barley, farro, pasta, leftover cooked potatoes, pastina, elbows, etc). if you want to get fancy you can saute an onion and some celery first, but this isn’t 100% necessary. serve with tuna sandwiches or grilled cheese 4. hard boiled eggs and oatmeal (two pots, but still pretty easy) 5. lazy burritos   tortillas spread with refried beans and topped with shredded cheese. microwave until melty, pour on salsa, roll up and eat. 6. lots of people mentioned fried rice and my recipe isn’t all that different, but when i make rice for dinner, i make a little extra and freeze it. i always have the beginnings of a fried rice dinner on hand! 7. pasta and veggies  roast whatever veggies you have, mix with cooked pasta, a little lemon juice/zest, olive oil, and feta, you can add a can of beans and some fresh spinach (it will wilt if you pour the hot pasta over it  yum!) for more nutrition if you want i recently discovered usa sheet pans. they are coated with silicone and make clean up amazingly easy. where have these been my whole life? nothing (not even sweet potatoes!) sticks to this pan. they will up your veggie roasting game and make your clean up so much faster. rice paper rolls are a summer favourite. just thinly slice/shred any combo of fresh crunchy veg (cabbage, carrots, cucumber, capsicum, scallions), herbs (mint, coriander), something creamy like avocado or mango/other stone fruit, and then for protein i either use firm pre marinated tofu or a few eggs beaten together with some salt and cooked into a quick omelette and then sliced into shreds. then just dip each piece of rice paper into cool water, pile it up with your fillings and roll them up to eat. i like to dip it into a mix of fish sauce & lime juice but that’s not essential. meat: skirt steak, ribeye, sirloin, flanken style short rib, pork belly sliced thin like bacon side: kimchi, avocado, green beans pb&j oatmeal   mash a banana, top with a cup of quick oats, as much milk as you want to barely dampen it   microwave 1:30, stir, microwave :30. top with dollops of peanut butter and strawberry jam, slivered almonds (or walnuts or whatever) and dried fruit (cranberries, golden raisins or currants). yummy! this is the microwave oatmeal “recipe” that i started with, and tweaked: https://www.fannetasticfood.com/perfect microwave banana oatmeal/ i learned to poach eggs from julia child as a young mother in the 70s. ever since my go to any time dish has been poached eggs on lavishly buttered whole grain toast. it is just the most cozy, comforting meal i can imagine. and it is soooo easy. i use caroline chambers newsletter cookbook titled “what to cook when you don’t feel like cooking”. it is truly the best and have inspired me to love cooking again. it has substitutes for everything i recipe so can most always cook with what you have on hand. highly recommend, she is on instagram as well. that arugula salad + blue cheese toast combo sounded so good, so i got all of the ingredients and just made that for lunch! adult and toddler approved. mmm! it requires a bit of forward planning, but baked potatoes. wash potatoes, poke, wrap in aluminium foil and bake for at least an hour   this really works if you’re working from home. i then serve with tuna mayonnaise, cheese, butter and chopped up vegetables (carrots, cucumbers). amazing if you’ve had a long day of work and fussy toddlers. it when i add blanched broccoli to anything cheesy   grilled cheese, quesadilla, boxed mac & cheese, cheese and crackers   i feel like it makes it a better meal. also i sometimes add a little ham lunch meat. team toast! lately i’ve been toasting sturdy bread (trader joe’s sourdough and pumpernickel are both winners) and topping with a smear of whipped ricotta (ricotta mixed with a splash of milk) and sautéed mixed vegetables with garlic. you can literally pick any vegetable! my husband and i made a mushroom and asparagus number recently and sprinkled the toasts with a pinch of smoked sea salt. it was ethereal. a dish i christened “pesto rice”. jar pasta sauce, mix in a can of tuna, a lot of pesto, some garlic and a handful of cheese. mix it with rice and you get a soupy bowl of stuff you can eat with a spoon. takes 10 minutes and is super easy. it’s my default for when i can’t think of anything else. two words: tater tots with a fried egg on top! :d and a shaving of parm if you want to go classy. 7 minute eggs on toast cut up on buttered toast. yummm. when the day has been particularly long, a peanut butter & jelly on toasted eggo waffles is the only solution! pb&j on eggo waffles is a go to for lunch and dinner. try pb & banana on waffles too. strawberries work as well. swap pb for nutella. the options are endless. all will keep you and kids full. grilled cheese. my go to since i was 3 haha. rice noodles tossed with tamari soy sauce, toasted sesame oil and sriracha. topped with any microwaved, frozen vegetable if i need to be healthy. you saved us! we made this last night and it really hit the spot. my copy of this cookbook arrived in the mail today. whoop! at some point i last year realized that almost all of my saved recipes on nyt cooking were ali slagle recipes and then it was time to figure out how to get more ali slagle recipes in my life. her grilled chicken with parsley olive sauce is so good. also the baked spaghetti squash (seriously, do that one  you halve a spaghetti squash, roast it, scrape it into strands, smother it with panko, garlic, olive oil, and cheese, and roast it a little more. and then you eat a whole spaghetti squash for dinner). thanks ali slagle! the only small appliance we have beside the toaster is the george foreman grill, to replace the waffle maker the kids made panini in   toasted bread+cheese+whatever turns delicious, no parent involvement. if i’m alone i sometimes make the crushed vinegar mrs vickies dipped in eggs and cooked, sometimes over fried rice   tastes like a tortilla (spanish egg and potatoes) quesadilla with any cheese, chopped cilantro, onion, and sliced olives. trader joe’s vegetable nests. if i have the extra energy i’ll also bake up some tofu cubes, seasoned with garlic granules, onion powder, sea salt. i enjoy dipping them in the extra sauce. buttered pasta with truffle salt. fast chili mac: 1 can amys vegetarian chili, elbow pasta, nutritional yeast (or cheddar cheese), cashew sour cream (or dairy sour cream if you want) and lots of greek seasoning. if i have leftover homemade chili i’ll use that   my family loves this meal and it’s vegetarian. another favorite one is, frozen meatballs simmered in leftover sunday sauce or favorite jarred marinara with premade garlic bread. once a month we have an easy finger food night   the basis of which is a good baguette with a spread of pickled veg, salami, and olives. pasta & pesto! pronto! i learned this dish when i was a student (nearly 30 years ago!) and it has been my go to store cupboard meal ever since. it felt very glamorous as i was on my work experience from art school in london at a small fringe theatre and the dish was made for me by the designer i was assisting. it reminds me of those exciting times when i was starting out in the world, but is also totally delicious! cook one portion of spaghetti. toss with olive oil and a good quality wholegrain mustard top with parmasan (optional) also delicious without growing up, my mom’s go to “dad’s out of town and i just can’t” meal was “fetuccine alfredo”, which was spaghetti noods, a knob of butter (stir stir stir in a hot pan), 2 3 tb of sour cream (stick with me here) and then about a half a can of the canned kraft parm. black pepper. voila! i actually recently made this for myself when my husband was out of town (honoring tradition) and texted a pic to my mom and sister, who both were jealous of my dinner. adult me uses the real parmesan (a lot of it), but the rest stays the same! chef’s plate has eliminated these nights for us. i pay for it, my husband cooks it. so many excellent ideas. might i add that the broiler scares the hell out of me? used it once, never again. same i was also scared of the broiler but convinced myself i was being ridiculous and put some garlic bread in there   which then caught on fire!!! it literally burst into flames. so no more broiler for me! 🤣 damn broilers. lol! too funny. broilers scare me too…with good reason. 53 years of marriage and i never use the damn broiler. so many fun ideas, everyone! we make a breakfast ‘sandwich’ with toasted bread or english muffin, pb, any purple jelly or jam (it must be purple!), and a slice of velveeta (sliced from the loaf is best, but quibbling about velveeta…) or american cheese. a required staple after every sleepover. this is called a “gene” in honor of a family friend whose mom made this for breakfast. their family also ate fried potatoes mixed with chocolate pudding, so his credibility may be a bit suspect, but “genes” are delish! i was a latch key kid and had to make my own lunches every day   so my go to was pb&j on a tortilla, which i wrapped in tin foil. i still love this, but have adulted it. i heat a tortilla (griddle or oven) and then put some butter on it and then peanut butter. both have to be warm and melty also. if they aren’t   i put it in the microwave for like 7 seconds. then i add a little bit of jelly. roll up like a skinny burrito. warm, melty, decadent, delicious. for extra decadence, add a bit of maldon salt to the peanut butter layer. my grandma would make this on some weekends   heat big can of sardines in tomato sauce over gas hob. let cool. slice red onion, green chilli, cut cucumber in half lengthwise and slice thinly. place everything in a bowl including tomato sauce from can. season to taste. squeeze lime juice over. we eat this with french loaf. while completing my architectural graduation in national college of arts lahore, and due to whole night working for weekly projects, i being a hosteler used to go with my friends to near by tea stall which used to work 24/7. the famous at night round about 2.00 midnight we used have bun plaster with a cup of tea. it used to be a 1/2 bun placed on a frying egg with some salt and pepper toasted and then with beef kebab , tomato ketchup turned into sandwich. wow excellent taste it used to be. whenever i visit lahore i definitely try to visit hameed bund plaster 1) nachos! tj’s blue tortilla chips, topped with black beans and shredded cheese, then microwaved and served with salsa and avocado slices (or just salsa tonight :) 2) corn tacos: tj’s frozen roasted corn with cotija cheese served on pre warmed corn tortillas 3) lightly toasted bread topped with pastrami, sauerkraut, and a slice of cheese, heated in the toaster oven until the cheese has melted 4) tj’s canned dolmas. the perfect light dinner if it’s just me! 5) impossible meatballs with a jar of tj’s garlic + basil marinara and spaghetti. yum. dollop 1 tbsp pesto in a warm pan, pour in 2 beaten eggs, and scramble together. serve over chopped tomatoes. grilled cheeses, open faced sandwich with cheese, tomato, and ham broiled in the oven, quesadillas, snack dinners for the win, or pasta. i whipped up pesto pasta with tomatoes and sausage tonight in approximately 20 minutes, which did beat last night’s dinner that left this pregnant lady starving in the middle of the night   cereal, nuts, dates, and some kefir (not enough protein!). 1  frozen potstickers and rice. steam some broccoli in the same pan. kimchi on the side 2  rice and black beans, mix in some salsa and put it in a tortilla with some avocado 3  fancy cheese, crackers and olives, salami 4  i think it was a heidi swanson recipe  beat an egg and pour it into a hot pan. place a tortilla on top. once the egg is solid and sticking to the tortilla flip it egg side up. grate some cheese and maybe a handful of spinach, cover til it melts and egg is cooked through. top with avocado and hot sauce and fold into a luxe burrito my go to that my kids and i love is a folded egg. i use the recipe from smitten kitchen that was posted here years ago! https://cupofjo.com/2012/02/the best egg sandwich youll ever have/ my kids call it “egg pie” for some reason and it’s been a regular here for years   at any time of day! i used to make this all the time but haven’t in a while! i make this so often that i’d forgotten i first saw it here  apparently 9 years ago!! salsa and olive oil warmed in the microwave; topped and tossed with hot spaghetti, parmesan and black pepper. my two favorites  rotisserie chicken + bagged caesar salad = easiest dinner ever and then my old late night go to is fried rice! perfect use of leftover takeout rice. i add the rice to a lightly oiled pan (can definitely make a serving or two of rice too if you don’t have leftovers), add whatever leftover or frozen veg we have on hand (i love peas, onions, mushrooms, broccoli, zucchini, and/or any combination of those), a couple of eggs scrambled up, a pat of butter, a scoop of diced garlic, and soy sauce. it’s filling and so satisfying. can’t beat the rotisserie chicken   4.99 from costco all ready to go! my husband and i just had one of those “don’t feel like cooking nights” last night! so picnic fare it was…a tin of sardines, sliced tomatoes marinated with the oil of the sardines, olives, almonds, a couple of cheeses, and baguette. we put it all on a cheeseboard and ate right off of it, which hallelujah (!!), minimized the cleaning afterwards. it was all washed down with wine, making for a relaxed and dare i say perfect midweek meal. i am having one of those days today. it will be either this: https://www.budgetbytes.com/sheet pan bbq meatloaf dinner/ or trader joe’s gyoza with broccoli and rice. toasted english muffin, peanut butter, topped with a scrambled egg. eat open faced. i grew up eating this sandwich of sorts, and now both my boys request it. they also request banana bombs, which are just slices of banana with s dollop of pb on top. and like another commenter, tortilla, with some shredded cheese, some salsa, and into the microwave. roll er up. done. cheese and crackers, always. preferably triscuits, unexpected cheddar, and a little dijon! i make what i call “bits” and have lured several friends to my cult of bits: you simply chop a small amount of every single vegetable you have on hand and slice up high quality hot dogs/sausages and toss with your favorite seasoning blend (right now i am obsessed with cavender’s greek seasoning) and olive oil. then on to a sheet pan and into the toaster oven for ~35 minutes until the edges of the veg are starting to char. then scoop over a cup of microwaved rice or next to a scoop of cottage cheese and dig in. “cult of bits” is hilarious! didn’t feel like cooking tonight so i had vanilla haagen daz with crumbled thin mints + 3 extra cookies on the side for dessert dessert. i have 0 regrets. i am 1000% behind your choice! this comment is perfection the inclusion of cookies as dessert is ::chef’s kiss::. love it!!! loaded baked potato with a little salad or roasted broccoli. the other favorite is black bean tacos with cheese and avocado. this is the post i needed! my husband deployed very rapidly under traumatic circumstances and i’ve struggled to find motivation to cook for myself. can’t wait to add these into rotation. as always, coj is brightening my day. hugs, anna. deployments can be rough. been on both sides of that. take care of yourself and thinking of your husband. on the subject of eggs: sunny side up/over easy   yolk must be on the oozy side of runny   light soy sauce (a good brand) and white pepper, over warm rice. even when i’m not exhausted, this is a dish to treat myself. mmm yes, a jammy egg on rice with a wee bit of soy sauce is a fav in our house. gonna have to try the white pep addition. yum. this is a go to for me too. i add grated carrot and/or sliced cucumber if i have it and some sesame oil. so good and the veggies make me feel like i’m being healthy, not lazy. help! i’m currently in my first trimester, and i’ve developed a pretty bad case of food aversion. i can’t stomach chicken, eggs, garlic, or any veggies (!!). pregnant friends and formally pregnant friends, what simple meals do you have in your arsenal? superhero muffins! i think jenny has shared them either here or on her website. high in protein, fiber, hidden veggies, and so so delicious. literally whatever you can stomach at that moment! i’m 12 weeks and right with you! i have to take it day by day to see what i can tolerate…i’m definitely at the grocery store much more often! green grapes have been refreshing, sometimes mashed potatoes sound good. whatever i can tolerate that day i just go with. hope you feel better soon! what about a simple black bean and cheese quesadilla (sneak in some spinach or roasted peppers if you can)? hummus and avocado on toast…pasta/tomato sauce…even a smoothie with a hit of greens and a dollop of yogurt for protein. your aversion may change over the course of this pregnancy, so just do your best to hydrate, walk, rest, and keep yourself fueled with protein and whatever fresh foods you can stomach. (and for what it’s worth, baby #2 only felt sated by everything bagels toasted with butter for months!) currently in mo. 6, so i feel ya   i hope it gets easier as time goes on! bagels or ritz with plain cream cheese. bananas or apples with peanut butter. white rice with hot sauce, soy sauce or salt. quesadillas. crunchy cold things were nice for me   maybe cold veggies (baby carrots) and hummus or ranch. i could get down on spinach artichoke dip too. and when all else fails, taco bell. can you handle fruit? try fruit salads! or cereal, yogurts and granola, soups or broths, sandwiches (hot ones if you’re having cold cuts first tri, pb&j), rice and beans. i didn’t have food aversions when i was pregnant last year but def had strong preferences for the above. i also ate a lot of hot dogs which, i found out later i shouldn’t have been having! i hated almost everything my first trimester. things i ate…cereal with milk, endless amounts of cut up fruit, peanut butter toast, baked potatoes, and pudding. good luck! allllll the fruit! i ate my weight in greek yogurt and fruit. i couldn’t touch a vegetable either. don’t feel guilty for eating whatever sounds good. plain crackers, fruit, smoothies, nutella sandwiches, etc. this is all temporary and you just need to make sure you’ve got something to fill your belly! i only ate frozen waffles, pb&js and corn chips during my first trimester. i also occasionally enjoyed lemonade. it was brutal. hang in there!! omm  congrats! i had suuuuch strong food aversions during pregnancy and most of my meals were around carbs + cheese. annie’s mac and cheese was a biggie along with bagels and cream cheese. quesadillas with refried beans and cheese are also a hit. that was about it until i hit around 15 weeks and could tolerate looking at a veggie. hope you feel better soon! pork gyoza from trader joe’s and their frozen rice. actually if garlic is a problem, that will be a problem, so just anything frozen from tj’s that doesn’t currently look gross to you. i literally found half the battle to be conceptualizing (no appetite/desire) and cooking the food (no energy) so just having something frozen that will keep you alive is key, imo. if i could get it in front of me easily, i was able to eat more than i thought. hopefully you have a trader joe’s near you… could you manage a smoothie? either something fruit based with some sneak veggies in there, or dairy based with a scoop of protein/smoothie powder in too? i was like this too! my doctor said not to worry about calories and to just focus on whatever tastes good. i did quesadillas, cacio e pepe, and a lot of cereal ugh i’m so sorry!! i am 39 weeks pregnant and i had the exact same food aversions as you during my first trimester. i ate a lot of pasta, saltines, fruit, açaí bowls, and surprisingly salads. i couldn’t do cooked veggies at all but raw cold veggies worked for me. i also loved different kinds of toast and sandwiches. just know that it won’t be like this forever and you will get to have fun eating again soon! peanut butter toast. every day. throughout pregnancy and into the nursing phase. very filling, usually fairly inoffensive, didn’t taste it later as it was coming up! smoothies! toss some spinach into smoothies that are already green and you won’t even notice it. kale you would notice and not like. almond or soy milk plus a frozen banana some mint leaves and two handfuls of spinach. or a banana and peanut butter or almond butter smoothie. your goal is less a fully balanced meal and more some produce and protein throughout the day. it’s temporary and you’ll make it through! i had similar difficulties during my pregnancy. it is so hard. an easy congee made with rice, chicken broth and minced ginger helped me through some tough days. it’s simple to make with an electric pressure cooker like an instant pot. if you can’t stand chicken stock, then you could use a good vegetable broth. smoothies also worked for me. add baby spinach leaves, banana, honey and a spoonful of oats for bulk and nutrition. good luck! you will get through this. oh man that first trimester nausea.. my midwife told me that as long as i was taking prenatal vitamins, i didn’t need to worry too much about nutrition that first trimester. some nights dinner was peanut butter on a warm tortilla. other nights it was taco bell from the drive through, hah! i also could not get enough of veggie sushi (no raw fish, just avocado and cucumber, or deconstructed at home to just be rice with diced avocado and cucumber on top). good luck with the rest of your pregnancy :) pasta with butter! toast! honestly, i consumed my weight in saltines and ginger ale, know how you feel….oh, and lots of water. preferably ice water. couldn’t get enough and it helped the tum. good luck. i remember eating a lot of miso soup, starbucks oatmeal, and cream cheese bagels. (don’t worry if you aren’t eating a ton of vegetables right now; the baby will be ok! they are more resilient than we give them credit for.). also, during pregnancy and breastfeeding, i could wolf down a huge indian take out lunch like it was nothing maybe that’s a good way to get vegetables if it strikes you? buttered noodles, mac and cheese, toast, gnocchi, salt and vinegar chips or literally anything that will stay down. hang in there mama, this should pass soon (but probably not soon enough). peanut butter and jelly! pasta with butter! hot white rice (i liked to add olive oil and salt and pepper) (could add beans for protein, but i had trouble with gas!) bowls of cereal with banana! cheese (or peanut butter) and crackers! oatmeal! these were all my go tos :) congratulations! in my first trimesters i craved such plain foods. i tried to eat the plain thing plus a little bit of protein or veggie, basically! pasta with butter and a little sauce (red or tjs pesto), bagel made one half with cream cheese & one half with peanut butter and jelly (get a little protein in there!), buttery rice topped with hummus / veggies/pan fried tofu, handfuls of nuts or trail mix every hour ish to curb nausea, takeout pad thai… i know nutrition is important in pregnancy, but in the first trimester especially i’ve tried to put less pressure on myself, and trust the prenatal vitamins are doing their job and filling in any gaps! wishing you a healthy pregnancy & stomach able meals ahead, omm! chocolate protein smoothies helped me through the first trimester (i love kos brand). can be your daily “milkshake”! i lived on cheez its one pregnancy…i’m surprised my daughter didn’t come out orange. hang in there!! i couldn’t stomach much in my first trimester either! but cold drinks/frozen things felt nice. a friend recommended freezing smoothies in popsicle molds and it worked like a charm! smoothie popsicles were my go to breakfast for a while. sending you love! all i wanted to eat when i was pregnant were oranges and chunks of cheese. not at the same time. (maybe sometimes at the same time.) aww, hang in there! 1. avoid cooking and being near cooking smells if this sets off the nausea as you’ll be feeling bad before you even start eating. i found i could eat a lot more if i stayed away until my boyfriend served it 2. eat whatever you think you can and don’t worry about having a balanced diet. 3. toast always seemed to go down okay 4. i was able to eat a lot of tinned baked beans (a very british solution lol) 5. generally keeping things quite plain, dry and carby was a good way to go. sauces and creamy things were more dangerous. 6. speak to your doctor early on if you’re suffering with nausea and sickness, there’s medications out there that work for some women at stopping it completely and have an evidence base of safety in pregnancy :) im with you! 7 weeks pregnant, nauseated, dysguesia and food aversions are insane right now. one minute something will sound good and the next minute or after eating it, i hate it. will take all the suggestions! i read a book called real food for pregnancy by lily nichols and it was super helpful. she provides excellent research and then gives you sample menus and a few recipes. the game is to get protein so you don’t have blood sugar dips  which makes you feel worse. i did lots of bone broth because that was easy to stomach for me but also good protein. and lots of whole wheat toast and peanut butter. hang in there!! you are doing great. i basically ate dry life cereal and saltines for the first trimester. i’m a little better now (15 weeks) so i can do bread with hummus, carrot and cucumber sticks, avocado toast, a little mild cheese, and yogurt and fruit. the first trimester can be so rough. just est whatever you can stomach   ice cream, bagels, whatever, and try to have a prenatal vitamin if you can stomach it. i had morning sickness with all three of my babies and for me the only thing i could consistently stomach was fruit. with my first i ate just rice crackers and avocado for lunch for weeks. i lived on bagels and watermelon for my first trimester with my first kid. i found that small meals through the day also helped. getting too hungry only made the nausea worse. apparently a lot of the early nausea is caused by extra saliva? so drinking a lot of any liquid to mask it (i couldn’t bear flat water for some reason), or anything sour/salty that also mask it  for me, watered down lemonade, potato chips, caesar salad, pickles. anything crunchy helped me too! for a while i was eating raw baby carrots for breakfast, it was the only thing i wanted! also i found that certain times of day were better  i tried to eat my “main” meal at 2 or 3pm because after that i didn’t want to eat a thing. it will pass!! and if it doesn’t get those anti nausea meds! tortellini soup. cook a package of cheese tortellini in two cans of your choice of broth, put baby spinach in bowls, divide tortellini and broth between bowls, sprinkle with pepper, serve with sourdough bread. brilliant!! this is the recipe i will try! thanks for sharing! for (super) quick & easy chilaquiles: mix a small can of tomato sauce & pato sauce (spicy tomato sauce with a duck on the label). then add tortilla chips, give it a mix and top with fried eggs and cheese, if you have it. so freakin good. peanut butter toast, always. especially with some black coffee to wash it down. and also: a super quick tuna salad with cucumbers, green olives, tomatoes and mayo. just perfectionnn with some ritz crackers. ali, we must be soul sisters because i feel the exact same way about a fried egg on top of leftovers. your nyt recipes are my favorite and your cookbook was preordered months ago! can’t wait until friday when my copy is supposed to arrive. thank you so much maddie! me and my kids always like the annie’s kraft like mac and cheese with a can of wild salmon mixed with tiny bit mayo and sliced black olives. mixed all together it’s cheesy creamy and at least has some protein from the salmon. we always have these ingredients around for nights when we’re too tired to make a big dinner i am such an uninventive cook and not terribly natural in the kitchen and always wonder how people come up with ideas like these! it would never even cross my mind, i’ll have to give it a go… i used to do this in college all the time, with tuna and peas mixed in. thanks for the reminder… my kid would love this, too! we eat black beans mixed with white rice, a little bit of shredded cheese and then add a dollop of mayonnaise and you have a satisfying, homey, warm meal. this is an oversimplification of gallo pinto, the national dish of costa rica and this whips up in minutes if you already have plain cooked rice on hand. we have eaten it this way since we were children and a week doesn’t go by without one of is whipping some up. lucy, costa rican here and gallo pinto is not only quick cooking if you have rice and beans (instant pot makes this always possible in our house) on hand but so satisfying and cheap! i lived in london for a bit after college and fell in love with beans on toast. i spent years trying to find beans that replicated savory tomato flavor. enter trader joe’s giant white beans in tomato sauce. they were a game changer. but, for my version, i sauté the beans and use a wooden spoon to mash them. then, i stir in an egg and whatever cheese i have on hand. it turns into a gloppy, scrambled mess and honestly looks rather disgusting. but top it on some buttered, crusty bread, garnish with another sprinkle of cheese & it is the most delicious, comforting meal (if you can get over how gross it looks. it is definitely not a “pretty” dish). my can’t deal meals include what my kids call “mom sushi”   those rectangle seaweed snacks, topped with vacuum packed microwave rice with a splash of seasoned rice wine vinegar and avocado slices, side of miso soup (the packets to which you just add hot water)   and “mom pizza”   english muffins broiled with rao’s marinara and those tiny fresh mozzarella balls cut in half. this is pretty genius. here i thought i invented that and alas it turns out mom sushi is phenomenon that goes way beyond my kitchen! lol we buy the seaweed packs from costco and i heat up rice and let my girls roll their own little “sushi” rolls. alas, i’ve tried taking them to restaurants and order avocado sushi (same thing they make at home) but they claim to only like it when they make it themselves lol bowl of cereal with milk. all bran with dried cranberries is reasonably healthy, right? no cap’n crunch for dinner too much sugar. as my friend patti used to say: hakuna frittata! any leftover protein and veggies in the fridge get baked up with a dozen eggs. maybe some cheese on top, and frozen french fries on the side? maybe soy sauce, sesame oil, and green onions on top, and rice on the side? maybe nothing on top, and frozen tater tots on the side? the point is to not sweat it, baked eggs are always delicious. hakuna frittata   it means no worries (about dinner). absolutely agree! best no worry dinner philosophy :) scrambled eggs in couscous with some toasty olive oil garlic broccoli and parmesan cheese. so good, so quick, so easy and my kids love it. i could eat it most nights. also trader joe’s breaded eggplant with an over easy egg and a little tomato sauce. could you share a bit more about how you make this? it sounds really tasty! we really are trying to master the simple dinner at my house! it’s tricky because my son as a dairy protein allergy and i’m high risk for diabetes. plus we’re just trying to be healthy because as older parents, we can use all the help we can get. some work horse foods include:   roasting smallish chickens (put big pieces of fruit and onion inside for moisture and some kind of salty seasoning outside for flavour)   microwave sweet potatoes   chickpea pasta   frozen shrimp goes directly in an oiled pan and cooked on medium   brown rice in a rice cooker   as someone else mentioned, skinny pop   roasted vegetables coated in olive oil and some salt some of these take a bit more time, especially the baked stuff), but it’s pretty easy to set a time and walk away until the last 10 minutes of cooking. oh, and if you’re baking, line that pan with parchment paper so clean up is easy and nothing sticks. there’s nothing worse than an easy to cook meals but having to deal with a sink full of dishes!! +1 for roasted vegetables. leftovers can go with eggs or rice or tortillas or… is your son allergic to the a1 protein in cows’ milk? a2 milk is becoming more easily available (some cows produce only the a2 protein), and often people are only allergic to a1. depending on his symptoms it might not be worth the risk of trying it but i thought i’d pass it on in case! you can put frozen shrimp directly in an oiled pan? huh. i’m gonna try that. thanks, sarah! ms. slagle i believe you have the name for you next cookbook “a slap of garlic” :) omg yes! haha! homemade ramen was my go to gourmet meal when i was doing vanlife a few years back! so easy and fast and nutritious if you add veggies. it’s also pretty easy to find those alternative ramen noodles these days. frozen shrimp + small white beans + garlic + thyme. i always have this stuff on hand, it cooks up in minutes (i don’t even defrost the shrimp; i just saute it a few minutes before i dump the rest in), and it’s delicious topped with a little fancy salt. or, you know, sometimes i just want popcorn mixed with m&ms for dinner. a privilege of adulthood. the popcorn with m&ms is my exact dinner right now! so nice to know there’s another kindred soul out there, hey annie! wow traci and annie, popcorn and m&ms is one of my favorite. don’t have m&ms tonight so might mix in chocolate chips. i love knowing you two love it too! peanut butter on toast every single time. i read somewhere once (probably here) that putting butter on toast before peanut butter was a form of self care and i wholeheartedly agree. 100%! yes to a schmear of butter on peanut butter toast. it makes a world of difference! when we were kids my mom and aunt would make these for my cousin and i and we called them peanut butter yellow butter sandwiches. a classic! my go to dinner is whatever cooked or frozen vegetable i have lying around (spinach or broccoli are a fave) blended with soft cheese (ricotta, cream cheese, etc) and used as a pasta sauce, dip or to spread on toast this is ingenious! oh wowww i cannot wait to try this loaded avocado toast is my current go to for any time of day. lightly toasted sour dough, smashed avo, sliced cherry tomatoes & kalamata olives, sprinkled with everything but the bagel seasoning, chopped basil and drizzled with balsamic vinegar. quick, healthy, flavorful & filling! this is one of my easy go tos as well, but i also like to add canned tuna and lemon to it. yum! these are miles more sophisticated than hot dogs cut up in kraft mac. yes! i am team fried egg on top of everything. we got backyard chickens last year and we feed them the most glorious scraps/bugs/free range and there is nothing like a golden, fresh egg straight from the backyard to the frying pan. “they get me to bed with warm food in my belly, which is something to be grateful for every single day.” this made me tear up. i needed the reminder on a grey day during which i’m lamenting privileged problems (that are mostly rooted in impatience). and i have one easy/quick dinner to add: frozen hash brown patties or the trader joe’s latkes, smoked salmon and sour cream. yes i make this at least once a month with a squeeze of lemon and some capers my go to dinner recipe when i just can’t handle any effort is a box of annie’s mac and cheese, with some frozen peas added at the four minute mark, plated on top of some arugula, with red pepper flakes and panko sprinkled on top. (my husband chooses to forgo the arugula because it’s “too many vegetables,” but i have a deep and unending love for arugula and will put in on almost anything.) our friends like to do the same thing, but with some bell peppers and shallots sauteed and mixed in at the end. annie’s mac and cheese is my husband’s comfort meal, and we recently discovered that the crispy jalapeño pieces from trader joe’s are incredible on a bowl of annie’s. the crunch! the spice! when my son was a toddler, annie’s to the rescue! i would sneak those peas as well, along with some frozen broccoli steamed in the microwave, then chopped to oblivion, lol. we still love this quick dinner! sometimes with chicken fingers on the side, sometimes not. three recipes to make on repeat. "i want people to feel like they're in a womb." including a “life changing” brow product. spring is coming! welcome! cup of jo is a daily lifestyle site for women. we cover everything from fashion to culture to parenthood, and we strive to be authentic. as olive kitteridge said, “there’s no such thing as a simple life.” thank you for reading. read more all materials copyright joanna goddard inc 2007 2025 disclosure   in order to grow our small business, cup of jo earns revenue in a few different ways. we publish several sponsored posts each month, which are always labeled at the top. we also sometimes earn an affiliate commission on the sales of products we link to. we feature only items we genuinely love and want to share, and this is an arrangement between the retailer and cup of jo (readers never pay more for products). these are the ways we support cup of jo, and allow us to run the site and engage with this community we truly love. thank you for reading! all materials copyright joanna goddard inc 2007 2025

unlocked links to new recipes of mine. a list of my 5 favorite recipes from testing over 100 from sohla el waylly’s new book, start here. 5 recipes i’m itching to make this month. ready? go!
newsletter ali slagle’s cucumber avocado salad has just five ingredients and complements pretty much every meal. by mia leimkuhler if my colleague tanya sichynsky has chickpea anxiety, then i live with cucumber dependency. i need at least one, ideally two, seedless cucumbers in my fridge at all times, ready for snacking, smashing or slicing up to be the green thing in my grain bowl. if i “accidentally” buy too many cucumbers, that just means it’s time for pickles. (and then: pickle brine margaritas.) i want, love, need cucumbers. it’s not a bad thing, though, because always having some means i’m one fifth of the way to ali slagle’s cucumber avocado salad, a refreshing vegan recipe that complements pretty much any meal i can think of. the remaining four ingredients   avocado, scallions, lemon juice and red pepper flakes   balance the refreshing, watery cucumbers with necessary richness and bite. it’s an ali recipe, so of course she offers variations and suggestions; i’ve swapped rice vinegar for the lemon juice, and chile crisp for the red pepper flakes; i’ve piled it on top of rice with eric kim’s tuna mayo mix. get yourself some cucumbers, and get creative. featured recipe view recipe → i don’t keep saffron on hand, so that means a giddy trip to my favorite apothecary like spice store to make naz deravian’s joojeh kabab ba holu, or saffron chicken kebabs with peaches. the threads are ground and steeped in water to draw out their sweet scent, flavor and rich hue; the resulting saffron water is then combined with lemon zest and juice, olive oil, garlic, salt and pepper to marinate the chicken and onion. the reviews are glowing: “i made this last night and it was incredible,” writes krista, a reader. “what a spectacular combination of flavors. i am ready to make this again!” if you keep carrots and celery in the crisper, you’ve got a good leg up on hetty lui mckinnon’s crunchy noodle and tofu salad, her vegetarian take on chinese chicken salad (which isn’t actually chinese). i’m entering the part of summer where an infant size eggplant comes home with me every weekend, so kay chun’s eggplant adobo will be in regular rotation. speaking of summer produce: peppers! i love those taut, shiny red, orange and yellow peppers beaming at me in the produce aisle. i’ll slice up one of each for ali’s new slow cooker sausages, peppers and onions, the favorite dish of my uncle hank.