Soups, Salads, Sandwiches
Easy, healthy recipes for quick midday meals.
The idea of serving asparagus in a salad had never occurred to me, until I was served a delicious asparagus salad at a dinner party. I never got around to asking the hostess for the recipe, but this is my humble attempt at recreating it. It’s very good, and a great dish for entertaining, because you can make it in advance. Click for the recipe
Traditional cultures always made bone broth, utilizing every possible part of the animal including the carcass. But even in our modern society, that tends to shy away from offal and focuses on muscle meat, the idea of cooking bones to create a rich broth is not foreign – after all, it’s a known Thanksgiving tradition to use the turkey carcass to make a tasty broth, which serves as the basis for a delicious, goodie-filled leftover turkey soup.
Bone broth is very healthy: when properly cooked over low heat for several hours, it is incredibly rich and gelatinous. This is a good thing: it means that the mineral-rich liquid (bone broth is rich in magnesium and phosphorus, possibly in calcium too) is also high in collagen, and consuming it regularly supports bone, tooth and joint health.
To make bone broth, you can either buy bones, or do as I do and save leftover bones after cooking and roasting bone-in meats such as whole chicken, bone-in baked pork chops or chicken drumsticks. Keep the bones in a freezer bag in the freezer, and once you have about 2 pounds of bones, get cooking.
To add extra flavor to bone broth, cook it with vegetables and herbs, add plenty of salt (it still won’t be as salty as the MSG-laden, store-bought stuff), and cook for at least 8 hours, especially if you’re using beef bones. Click for the recipe
Give this cauliflower potato salad a try and you’ll be amazed. The flavor and texture is so similar to real potato salad, and it’s just as comfort-foody and satisfying. The carb count is, of course, much lower than real potato salad, and even if you don’t eat low-carb, obviously cauliflower is more nutritious than white potatoes.
I prefer to use sour cream (or full-fat plain Greek yogurt) instead of the traditional mayonnaise. Mayonnaise contains unhealthy vegetable oils plus all kinds of additives and weird ingredients. Sour cream is a far cleaner food, especially organic sour cream, and with the other flavors in this recipe, the end result really is very similar. Click for the recipe
A delightful lunch or a light supper, this warm arugula salad can also be made with baby spinach leaves. Click for the recipe
Lots of flavors and great textures in this avocado jalapeño grilled cheese sandwich. Lovely with some cold beer. Yes, it has a lot of fat – but most of this fat comes from the avocado and is very good for you.
Click for the recipe
In this cabbage salad, a simple dressing of sesame oil, vinegar and soy sauce results in delightfully complex flavors. The dressing ingredients make a small amount of dressing for the amount of cabbage, but it’s a very strong-flavored dressing, so as long as you mix it well into the cabbage, it will be delicious.
Click for the recipe