Soups, Salads, Sandwiches

Easy, healthy recipes for quick midday meals.

Bone Broth

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

cauliflower potato salad

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

warm arugula salad with poached egg

A delightful lunch or a light supper, this warm arugula salad can also be made with baby spinach leaves. Click for the recipe

avocado grilled cheese

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

cabbage salad

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

eggplant sandwich

Eggplant sandwich – a delicious, filling vegetarian sandwich filled with roasted eggplant, goat cheese and basil. A wonderful combination of flavors and textures. I imagine that a sliced tomato would be great in there as well, I just didn’t have any in the house.
Click for the recipe

pumpkin soup

Just like my easy tomato soup, this pumpkin soup recipe was inspired by my strong desire, during lunch this past weekend, to avoid chopping, sautéing and pureeing. I wanted to just throw a few things in the stockpot, cook to allow the flavors to meld, and enjoy. I also knew that I wanted my pumpkin soup to have Thai-inspired flavors.

We all loved the result – a light, creamy, mildly spicy and very flavorful pumpkin soup. In fact, I got an immediate request to add pumpkin puree and coconut milk to my shopping list, to ensure that I make this soup again very soon!
Click for the recipe