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

vegan breakfast skillet

vegan breakfast skillet recipe

This is what I had for breakfast yesterday morning. I’ve been making a lot of one-dish skillet meals lately; I cook a base layer of root vegetables or other longer-cooking items, and top with tender things near the end of cooking. I’ve also been really fascinated by the long-ish infographics that I’ve seen on Pinterest lately, so I wanted to try my hand making my own. Fun.

I love cooked breakfasts, especially when it’s cooler out. (In the sweltering heat, I usually choose not to turn on the stove in my un-air-conditioned apartment.) This particular combination of flavours reminds me of Italian food – probably because of the tomatoes and the nutmeg.

I like to use coconut oil in my cooking, but you could use any oil you like. Frying the base layer first and then flipping it to cook the other side really adds to the complexity of the flavours. I also like to add a bit of channa masala spice before layering the greens and tomatoes. A few days ago I made a similar dish, only instead of potatoes I used half a sweet potato, one small beet, and a couple of slices of butternut squash. It smelled AMAZING as the sugars carmelized in the pan. I also tend to add a bunch of seeds for protein: sunflower, chia, hemp, pumpkin…

comfort – warm spices

cauliflower casserole

I love food, and complex flavours. When I cook, I often like to make up my own unique spice mixtures.

This is a photo of a green cauliflower and potato casserole I made this week, with a tomato / nutmeg / fennel seed sauce.

I appreciate spices.

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Photo theme for March: Comfort

comfort – red soup

red vegetable soup in stainless steep pot

I make vegetable soup or stew pretty much every day. Lately I’ve been making colour-coordinated soups and stews. This one contains all red or purple vegetables: red onions, red potatoes, beets, tomatoes, sweet red peppers, red chard stems, and red carrots. And paprika. And chipotle pepper.

I appreciate red soup.

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Other stuff I made for supper, on other nights.

Photo theme for March: Comfort