Salads

Citrus Beet Salad with Creamy Poppyseed Dressing

January 23, 2014 by mollygilbert520 17 Comments

Hello! This is going to be a short one, since I’ve got exactly 24 days to turn in a manuscript and I’m generally freaking out.

How do people do this? Can I please get some help squeezing more hours into the day? What if my book really sucks and no one but my dad buys it? Baaaaeaifjdfjoiaealsdfjha FREAK OUT.

And yet, a girl’s gotta eat. Stress ice cream is a given, but with all the amazing citrus fruit now in season, a bright salad of beets and oranges and scallions, topped with light but creamy poppyseed dressing sounds about right.

Pre-cooked beets make it easy (thanks, Trader Joe’s). Fresh fruit makes it juicy. Poppyseeds make it snappy. It’s mood boosting and stress-relieving, because it’s fresh and bright but also because I can’t eat it standing over the sink, thinking of everything still left to do. Plates are necessary. Forks and seats at the table. A break from the crazy.

Perspective is a good thing! Also, oranges.

What do you eat when you’re stressed?

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Roasted Cauliflower & Chickpea Salad

January 2, 2014 by mollygilbert520 13 Comments

New year, new salad. Isn’t that how it usually goes?

I was big into cauliflower in 2013, and even though that’s like, so last year, I’m sticking with the stuff. I like eating raw florets dipped in Trader Joe’s cilantro & lime yogurt dip (which, for those of you who don’t know, is the bomb dot com), though I also enjoy finding ways to get it all roasty toasty in the oven, too.

This here is a roasty toasty application. (That’s a thing.)

I’ve got a lot of big, exciting, scary things on the horizon for 2014. There will be a 30th birthday. There will be a cookbook. There may be a trip or two. My stomach is flopping and my fingers are crossed for it all.

But today? Today, there will be cauliflower and chickpea salad. It’s a start.

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Harvest Farro Salad

September 27, 2013 by mollygilbert520 3 Comments

Happy Friday, friends!

For me this week was busy busy, good good. In the good column, I (sort of) entirely ditched my sinus infection, made some headway on my cookbook project, I got to play field hockey (albeit kind of poorly) on Tuesday, bought the prettiest orange tulips and caught up with a good friend on Wednesday, had some ice cream (while catching up on the Mindy Project) on Thursday and also accompanied Ben on a very thrilling (and rather expensive) trip to buy a surfboard. Quite a week, I tell you.

I’m keeping it short and sweet today, so everyone can get on with it and enjoy the weekend. Make some farro salad, maybe? Toss in those late summer (early fall, now) tomatoes and anything else that shouts “eat me!” from the Saturday market stalls? Is that an inappropriate thing to say?

I made this salad for a baby shower a few weekends ago when peaches were still good and juicy, but I also think it’d work beautifully with apples or pears, instead. I love how the toothsome farro is brightened with fresh arugula and herbs, slicked with good olive oil and sherry vinegar, tumbled with sharp cheese and sweet fruit. It lets us enjoy the last of summer’s best produce while offering an open hand to fall — it’s something to put in the good column, I think.

Enjoy the weekend!

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Vegan Caesar

August 15, 2013 by mollygilbert520 4 Comments

Firstly, THANK YOU. You guys sent me some great emails full of clever speech advice, and I now feel confident that I’m going to crush it (read: not totally embarrass myself) at my sister’s wedding in a few weeks. You are the best.

Secondly, I’m not a vegan. I just thought we should put that on the table. I’m pretty obviously non-vegan, actually, if we take butter and cream into account, which we probably should, considering my affinity for both.

Still, there are times and places for the butter and the cream (most times and most places, at least for me), but it’s important to know that those things are not the only things. (If they were, I probably wouldn’t fit into my pants.) Turns out there are other things out there, exciting things, just as rich and creamy as my old friends, but infinitely better for my future cholesterol levels/pants.

By “other things,” I mean cashews. Soaked overnight and blended into cashew cream. Have you tried this? You should. It’s the base for this smooth soup and the fantastic Caesar dressing you see before you, and it’s becoming a habit of mine.

This recipe came to me from my cousin, Ben. He’s both the kindest and toughest guy you’ll ever meet; he recently completed his second Ironman, so he’s legit. (Like, 2.4 mile swim then 112 mile bike ride then 26.2 mile run legit.) Don’t mess with Ben. Try his salad dressing! You’ll feel so good about your healthy, cashew creamy Caesar salad that you’ll briefly think about training for a marathon before chuckling at your own insanity and then letting yourself have double the ice cream for dessert. Being a non-vegan vegan is fun.

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Sweet Melon, Cucumber & Goat Cheese Salad

July 29, 2013 by mollygilbert520 8 Comments

When Ben goes away on a work trip and leaves me to my own devices for a week, actual meals go out the window and get replaced with bowls of melon. Followed by bigger bowls of ice cream. Which is actually kind of balanced, so get up off me, okay Mom?

Just kidding. My mom loves ice cream.

Melons are SO good in the Bay area right now. I’ve been into the crenshaws, but there are plenty of great varieties to choose from. Honeydew. Casaba. Charantais. Juan Canary! (These aren’t made-up things, I’m 97% sure.) They’re piled high at the markets, firm and full of color, super sweet and heavy with juice.

Tossed with some crunchy chopped cucumber, a handful of creamy goat cheese and a bit of bright basil, a bowl of melon turns into a pretty respectable meal. Real simple. Real sweet. Real good. Just like summer!

If you don’t want to make an entire meal of melon, this salad would be really nice alongside some fish tacos or simple grilled chicken. The ice cream is optional. Up to you. (But you should probably have a little.) (Because we’re friends, right?) (We’re friends.) (Love you.)

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Spicy Tofu Quinoa Salad

June 25, 2013 by mollygilbert520 2 Comments

A week from today I’ll be on a Long Island beach. In a bathing suit. We’re talking two (rather small) pieces. And although it’s a grey and drizzly mess here in San Francisco and what I’d really like to be doing is cozying up to a cup of tea and a bag of cookies, I’m going to take the path of good decisions and eat this quinoa salad instead. There are bathing suits to consider, after all…

Plus I finished all of the cookies yesterday.

As good decisions go, this one isn’t too hard to get behind. Quinoa is everyone’s favorite ancient whole grain — high not only in protein and fiber but also in popularity, you know? A solid start to our salad.

We’ll add some bright, crunchy vegetables and some firm, baked tofu, then dress it all with an Asian-inspired dressing — one that’s easy to throw together and out-of-this-world good. It’s got all of our bases covered — rich with toasted sesame oil, sweet with honey; it gets some spice from our old friend Sriracha, salt from dark soy sauce, and a tangy bite from the addition of rice wine vinegar.

If we can’t have cookies for lunch, this will surely do.

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Summer Corn Salad

June 18, 2013 by mollygilbert520 6 Comments

Because we can’t just eat ice cream and cookies and cake. I guess.

A salad! With fresh from the market loot. California farmers markets are insane (like, in the membrane) this time of year — fresh berries of every kind, ripe peaches, blushing apricots, sweet corn, mountains of summer squashes and herbs and asparagus and plums and cauliflower and lions and tigers and bears, oh my. It’s overwhelmingly good, all of it.

Fresh corn on the cob reminds me of summertime with my Grandpa Arnie — PopPop — on Long Island. I’ve written about him before — about how he could hold his breath underwater for minutes at a time, drink like a fish and golf like a pro, about how he’d pile us grandkids on his “tractor” for joyrides on the lawn, teach us to fly kites on the beach or wear the shortest shorts and the floppiest hat and stand by the grill, tending to his famous barbecued ribs. The ribs were legendary, but PopPop was always most impressed by the requisite side of fresh corn. “Best corn of the season!” he’d proclaim triumphantly, the juicy yellow kernels popping lightly as he took another bite from the cob.

I’m pretty sure every single piece of corn PopPop ever sunk his teeth into was “the best corn of the season.”

PopPop’s been gone for a few summers now, but whenever I see fresh corn at the market I chuckle to myself before declaring it the season’s best, hands down. And this fresh corn salad, brightly colored with early summer’s bounty? …Best of the season. No question.

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Cold Sesame Noodle Salad

May 1, 2013 by mollygilbert520 4 Comments

You know those days where you wake up on the wrong side of the bed and then you’re out of conditioner? The ones where you step in a dirty puddle at the bus stop in open-toed shoes? And then you stare at your computer and your computer stares at you and neither of you can think of a single thing worth writing? Or you accidentally get a legitimate (and legitimately expensive) parking ticket? How about a fat day in a pencil skirt?

Today is not one of those days.

Today the sky is blue and the sun is shining; it’s an iced coffee kind of day. I’ve got a new bottle of conditioner and my nails match my tank top, accidentally on purpose. Tomorrow I’m taking a trip east, to see my family and this band live and to eat some wedding shower cake. And according to my Astrology Zone forecast for the month of May, I’ve got the next 31 days on lock. So, there’s that.

Also? Cold sesame noodles!

In this salad, our noodles are cool and slippery, rich with toasted sesame oil and Sriracha-style spicy. Thinly sliced fresh and verdant veggies keep things bright and crunchy. So many good things, to go along with all of the other good things.

This month better watch out — because we are coming at it with noodle salad. And pink nails and general sass. But mostly noodles.

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Fresh Citrus Salad with Kalamata Vinaigrette

January 3, 2013 by mollygilbert520 1 Comment

A salad! On January 3rd.

…So? I never claimed to be original.

It’s true though, isn’t it? You’re eating more healthfully today. You’re putting those cookie days behind you, for a moment, anyway, and focusing on feeling good in 2013. I mean, aren’t you? Isn’t that what we do this first week of January?

I’m doing it. I’m feeling thankful for last year (and all of its cookies) and taking a moment to reset. I’m looking forward to what 2013 has in store for me, and I’m focusing on living up — food-wise, friend-wise, family-wise, writing-wise, and probably a few other wises, too. It’s all about the up-and-up in 2013.

This salad is a delicious and surprising reset. It’s bright and juicy with in-season navel oranges and shining ruby grapefruit, plus it boasts plenty of salt, tang and creaminess from a simple Kalamata olive and balsamic vinaigrette, fresh scallions and softly crumbled goat’s cheese. It’s an eye-opener on the plate and the palate, a window into the brightness this next year will surely bring. Let’s eat it up.

Happy happy new year!

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Kale, Coconut & Persimmon Salad

November 20, 2012 by mollygilbert520 1 Comment

Well. Are we ready? Are our pie doughs made and our turkeys brined and our cranberries good and sauced? Are our potatoes peeled? Are our pant-waists elasticized?

It’s time.

It’s time for too much pie and wine and family. Time to play some chilly football, wholly half-heartedly, and then self-stuff with stuffing. And roasted birds and Brussels with bacon and squash in all forms and biscuits. And more biscuits.

It’s time! It’s time and I am ready.

Are you ready? Not entirely? Doing some last minute oops-it’s-Thanksgiving-already-and-what-should-I-even-make-anyway dances? Don’t stress. Make this salad. It’s tasty and seasonal and, most importantly, supremely easy to throw together, willy-nilly and easy-peasy. Can’t find persimmons? Try substituting chunks of fresh mango or even sliced pears.

And here are a few more ideas for you, if you’re looking for that last dish to round out your Thanksgiving table….