:Green and White Chicken Salad with Tahini Dressing::

Green and White Chicken Salad

I think I penned the titled of this recipe when I wasn't giving anything much thought. Just feeling carefree and accepting the pace of my day, I pulled random ingredients where I could instantly visualize what the taste would be like just by looking at it. It was unusually sunny outside and I could sense a perfect change of weather emerging.  With the influence of the beautiful sun and cool air, I subconciously selected lots of  green and white food, for me the spirit of feeling fresh, crisp and clean. And that's the state which this salad amplifies. 

I do have a small confession to make. I was half way into this dish when I realized I didn't snap a photograph. Embarassing, but it's the truth. As a result the avocados are absent. That's what happens when you put the importance for having a meal on the backburner. You become ravenous and senseless; best to keep a schedule with your meals. I am most productive when I carve out slots of time for breakfast, lunch, and dinner. Since this recipe was worth sharing, I know I'll be making it again and will certainly snap another photo before I dive in. 

I N G R E D I E N T S

serves 1

2 cups of greens (arugula, green leaf, kale, romaine--whatever the heart desires)

1 cup alfalfa sprouts

1/2 cup chicken breast shreds (oven roasted w/oil, salt, pepper in its former life)

1/8 avocado

1 tablespoon olive oil 

1 tablespoon tahini

1/4 teaspoon white wine vinegar

1/4 teaspoon lemon juice

1 drop soy sauce

1/8 teaspoon Za'tar- Middle Eastern Spice blend (optional--just as good w/o it)

D I R E C T I O N S

Grab a nice, big bowl...

1.)   Whisk the olive oil, tahini, white wine vinegar, lemon juice, soy sauce, and za'tar to create the dressing. Done. 

2.)  Toss the dressing with the greens, shredded chicken, and avocado. . 

* Be creative and add your own medley of vegetables. (Turnips, jicama, carrots or cremini mushrooms work well here. Toasted pepitas are great too.)

:: Grilled Vegetables & Balsamic Vinaigrette ::

Grilled Vegetables & Balsamic Vinaigrette

In a perfect world you would eat vegetables every meal, every snack, every day. But in order for you to eat them this frequently you have to be intrigued by the flavor (and the time). I believe it should be lazy method so the food itself makes you want to revisit it again and again.

This medley of eggplant, zucchini, and red bell peppers injects a bit of joy on your plate and your taste buds. It’s embarrassing, because this isn’t really a recipe, but everyone has a ninety nine problems and it’d be nice if cooking wasn’t one of them.

If you choose to make this it shouldn’t carve out too much time—just some strategic slicing, a few minutes of waiting, and patience to whip up a 4-ingredient dressing.

Grilling always morphs vegetables into a nice symphony of textures: creamy, crunchy, and sweet. And because of the smoky flavor it imparts, it’s suitable to refresh it with a vibrant dressing like one. The vegetables shrivel up perfectly and allow the tart balsamic vinaigrette to pool and cling every where. It’s also an all rounder; versatile enough to be paired with meat, chicken, fish, or added to a salad.  

I N G R E D I E N T S

2 medium size zucchini

3 baby eggplants

2 red bell peppers

1 tablespoon olive oil + 1 tablespoon olive oil for the vinaigrette

Salt, to taste,

Pepper, to taste

1 tablespoon balsamic vinegar

¼ teaspoon brown sugar

2 tablespoons fresh flat leaf Italian parsley, chopped

D I R E C T I O N S

Preheat your grill to medium-high heat. 

1.)   Cut vegetables in half; leave the stems on every vegetable.

2.)   Brush with olive oil. Be sure to smother every nook and cranny.

3.)    Sprinkle salt and pepper, lay vegetables face down on the grill.

4.)   Times: for me, zucchini needed 10 minutes; eggplants 5-6 minutes; bell peppers 4-5 minutes on the first side. I finished off the other sides of all the vegetables with 4 minutes extra. (These are guidelines. Heat intensity varies, so it’s best to check frequently to cater to your liking.)

5.)   For vinaigrette: whisk balsamic vinegar, brown sugar, and 1 tablespoon olive oil. Add extra herbs if you feel like it.

6.)   Arrange vegetables on a platter, spoon over vinaigrette, sprinkle parsley. It’s ready. 

:: Spaghetti Squash & Spicey Honey Butter Dressing ::

Spaghetti Squash 

Spicey Honey Butter Dressing

I've certainly changed my daily rhythm in the kitchen. I can feel myself extracting the unessential out of my life and carving out time for what matters now. Which leads me to say, I really hate spending more than 15 minutes to cook something. So this is a mindless recipe because all you do is throw the squash into the oven and dilly dally for an hour. Then you come back to make the dressing which can be made even without chopping any of the herbs, throw the leaves in if you wish. All I did was smash the garlic and started plucking things out of the fridge...what a tasty elixir this dressing morphed into. It's sweet, kinda spicey, and lemony--it makes the squash. I suppose this is a breaking point on this blog now; on to the less labor intensive dishes now. I hope you feel me on this one. Happy Palm Sunday!  :-)

I N G R E D I E N T S

1 medium size spaghetti squash                              1/4 teaspoon thyme, chopped

2 tablespoons butter                                              1 tablespoon parsley 

2 tablespoons olive oil (make sure it’s quality)        1 teaspoon honey

1 small clove garlic, minced                                    pinch of cinnamon

Pinch of red pepper flakes                                      pinch of nutmeg
1 tsp lemon juice

D I R E C T I O N S

1.)   Slice squash in half (lengthways), scoop out seeds (can be saved for later), place cut side down. Roast at 400° F for one hour.

2.)   Over low heat, add all the ingredients except the lemon juice into a small skillet. The intent is to gradually warm all the ingredients—not to scorch it over intense heat because it will bubble and split the solids in the butter.

3.)   Once the squash is done roasting, grab a fork and gingerly scrape the flesh out, giving it plenty of room to keep it’s stringy  nature intact. Alternatively, scoop out the flesh with a large spoon and separate with your fingers. Arrange the spaghetti squash in a serving bowl.

4.)   Pour the dressing over the squash, squeeze lemon over to your liking--it's ready.  (Be free with the honey and lemon if you need more)

Priyanka