my favorite summer salad

vegetable salad with scrambled egg

I’ve been making a lot of (like three times daily) salads this summer, because it’s been so hot. I typically eat cooked vegetables (spinach and other greens, sweet potatoes and squash, green beans, sweet bell peppers and zucchini are some of my favorite veggies to cook), but this summer I’ve been focusing on raw. This is one of my favorite salads this summer.

raw vegetable salad
I start with a base of romaine lettuce (usually an entire romaine heart), although I’ve also been eating a lot of leaf lettuce from my parents’ garden. To that I add one thinly sliced sweet bell pepper, one thinly sliced tomato, half of an English cucumber, thinly sliced, and extras if I have them – things like chopped purslane, or snow peas, or grated carrots.

olive oil and egg

I also like to eat eggs twice a day – usually scrambled in the morning, and hard-boiled in the evening. The warm eggs get thrown on top of the salad at the end.

I make my own dressing by drizzling or sprinkling extra virgin olive oil, wine vinegar, salt, paprika and channa masala over everything before tossing.

salad with cooked potatoes and sweet potatoes

The absolute best is when I can put cooked things – here I’ve pan-fried some cooked potatoes and sweet potatoes – on top of the raw stuff.

sauteed mushrooms

I also like warm things like sauteed mushrooms, if the weather isn’t too hot for a lot of cooking. I sometimes saute the tomato, too.

raw eggs

These are the eggs, ready for whisking with a dollop of water and a shake of salt.

lime

A sprinkle of lime over everything, and it’s ready to eat…

vegetable salad with scrambled egg

kitchen still lifes

lemon reamer

Just some random kitchen photos from this past weekend. I feel like I’ve had a bit of a dry spell, photography-wise, but that may be changing…

I appreciate clean dishes and local fruit and the light in my kitchen.

dish rack

dish rack

dish rack

peaches and limes

salad for supper

comfort – vegan, corn-free taco salad

vegan gluten free taco salad

I made this for supper last night. I can’t tell you how amazing it tasted. It was totally dairy and gluten free, but tasted pretty authentic. Yum.

I appreciate good food.

~

Update: A reader asked me for this recipe, so I’ve included it below. It makes one serving (and the amounts are kind of sketchy, since I don’t measure anything when I cook). Adjust as necessary for more servings.

Ingredients:
Coconut oil
1 small yellow onion
1 potato
1/2 sweet potato
1 romaine heart (or about 1/3 to 1/2 a head of romaine)
1/2 cup sauerkraut (optional)
2 plum tomatoes or 1 large beefsteak tomato
Chili pepper or chili pepper flakes
Emeril Lagasse’s Essence (“Bam!”) (optional)
Salt

Chop the onion into a fine dice, and sauteé in some coconut oil until golden. Chop the potato and sweet potato into bite-sized pieces, and boil with the onion in a saucepan until the potatoes are very soft (about 20 – 30 minutes).

In the meantime, wash and cut the romaine into thin (1/2 inch) strips, and put in salad bowl. Lightly salt lettuce, and add some shreds of sauerkraut (optional).

When the potatoes are cooked, drain (save the cooking liquid if you want a runnier “cheese”) and mash. Add finely chopped chili pepper or chili flakes to taste, and add a few dashes of Emeril Lagasse’s Essence (optional – my dad makes me this; he uses it at the dinner table in place of salt and pepper), and salt to taste. Mix well, and then add some of the cooking liquid if you want a runnier texture. Put potato mixture on top of lettuce.

Thinly slice the tomato(es) and quickly sauteé them at high heat in a skillet with a bit more coconut oil until the tomatoes are just starting to soften. Immediately pour onto salad, on top of potato mixture. Salt to taste.

Done!

You can also add guacamole if you like…

~

Other stuff I made for supper, on other nights.

Photo theme for March: Comfort