Tag Archives: sesame_dressing

Crunchy, Chewy, Smooth, Tart, Tangy, Spicy…

That’s what your mouth has to look forward to in the next few week’s of Delivered Dishes of the Week! As usual, nearly all offerings are vegan, low-fat and gluten-free. Menus are based on what’s available at the Farmers’ Market; grains and beans are organic and from the co-op.

Sep 6 – 12

1) Deconstructed “California Roll” SaladVegan, no gluten. Refreshing marinated cukes, carrots, daikon, pickled ginger and avocado layered with sushi rice. Crunchy, chewy and low-fat.

2) Grilled Japanese Eggplant with Sesame Dressing. Vegan, no gluten. Simple and lovely, with a more delicate texture than the larger eggplants.

Roasted beets, onions & sweet potato (photo Brad Dahlgaard)

Sep 13 – 19

1) Roasted Beets with Mild Wasabi Dressing (on the side). Vegan, no gluten. An interesting twist on beet salad.

2) Black Bean & Peppers Salad in Chipotle Cilantro Lime Vinaigrette. Vegan, no gluten. The Southwest thing. Add a cheese quesadilla and you’re set.

Sep 20 -26

1) Roasted Cauliflower with Roquefort DressingNo gluten. A popular dish from this winter reprised with locally grown cauliflower.

2) Curried Barley & Veggie Salad with Cranberries & Coconut. Vegan. Another hit from May’s DDoWC that received raves from summer catering clients. Barley contains the same cholesterol-lowering, water-soluble fiber as oatmeal, but is more versatile. It’s terrific in salads, pilafs, risotto and hot cereal. not just in soup. Please note, barley contains gluten.

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DDoW Club — Bring on the Potlucks!

Summer Potluck Season is upon us! With that in mind, here are the next 3-4 weeks of the Delivered Dish of the Week Club. 1 qt is enough for a 10-12 person potluck (1/3 cp each). If a bigger event, order more!

Also, you’ll start to see more locally grown veg in salads, as they become plentiful at farmers’ markets. Hopefully, radishes will appear soon.  MARKET ALERT: Local Strawberries are here!

NEXT WEEK: JUNE 6 -12

1) Sesame Soba & Whole Wheat Noodle Salad. Vegan. Noodles, some shredded veg and a creamy tahini “Annie’s Goddess” type dressing. Pls notify early if you would like all-soba noodles, ie no gluten.

Thai Green Beans (photo by Brad Dahlgaard)

2) Thai Green Beans. Vegan. Eat hot or cold. I’ll put crushed peanuts in a separate baggie.

JUNE 13-19

1) Rum-flavored Baked Beans. Vegan. Dark and rich-tasting thanks to the rum & molasses sauce. A big hit at a catered BBQ. Serve hot in a crockpot; although I think it would be fine at room temperature, too.

2)  Herb Pesto Potato Salad. Vegan. Will include some crunchy veggies. No mayo —  it can sit out on the picnic table all day!

JUNE 20-26

1) Black-eyed Peas Salad in Cilantro Tamarind dressing. Vegan.

2) Kasha Pilaf with Toasted Walnuts and Scallions. Vegan. Kasha is a popular name for buckwheat groats, ie unhulled unprocessed grains. Nicely nutty. Buckwheat is misnamed and contains no gluten.

JUNE 27- JULY 3
Let others bring the white & blue while you bring the RED
.

1) Roast Beet & Lentil Salad in Balsamic. Vegan. A very popular and incredibly beautiful dish. People who think they don’t like beets are usually won over.

Fireworks Salad (red rice & veg). Vegan, no gluten!

2) Red Rice & Crunchy Veg Salad with Cranberries. Vegan. By this time there should be fresh green peas, radishes, daikon and corn at the market? Then I’ll call it Fireworks Salad.

Click here to learn more about Delivered Dish of the Week Club, its terms and fees. To sign up for the Club and to place orders, just contact me with your name and address for delivery, and I’ll get back to you right away.

Slaw + noodles = terrific summer entree

So now that you know how easy it is to whip up, you’re going to make a big batch of Crunchy Cabbage Slaw, right?  Add any kind of noodle — whole wheat linguine or fusilli, buckwheat soba, rice noodles, mung bean thread vermicelli — for a tasty, satisfying pasta salad. 

Cold noodle salad with napa cabbage and grilled tempeh

Cold noodle salad with napa cabbage and grilled tempeh

 For a nutritious one-dish meal, add whatever protein you have in the house. Great way to use up leftovers! Cut up cold bbq’d chicken, hotdogs, pork chop, hunk of roast beef from last week; slice deli meat, tempeh or firm tofu.

Remember to add more Orange Ginger vinaigrette, as the noodles not only need thorough coating but also soak up the sauce. I would also make the vinaigrette stronger-flavored to compensate, ie more salt, garlic, herbs.   Blend in tahini (sesame paste) and/or  peanut butter goop-ified with canola oil, and you get a dressing similar to the  “Sesame Chicken Salad” sauce. [what I mean is, either paste has to be well-blended with oil til goopy first before you create the dressing, or the paste will remain a sticky hunk.]

I like Sesame Chicken Salad, too, but it’s so ubiquitous in restaurants now, even in ‘fast-food’, that the quality really varies and can be very disappointing.  It’s so easy to make good quality noodle salad at home, and in quantities that keep.  All combinations are good, as long as you have a decent vinaigrette and do not overcook the noodles (mushy).

Cold Chinese-style spicy sesame noodles — with cold crunchy vinegary cucumbers and sliced napa cabbage — are incredible, both rich and refreshing at the same time. Totally worth the  saturated fats.  Ohhh!   Guess what I’m making today!

Photo shoot last night

My multi-talented artist friend Brad Dahlgaard came over last night to photograph a meal I prepared. Soon, you will see these mouthwatering images on this site (say, to replace that template “misty fall river” scene up there.)

As examples of the kinds of whole foods salads that I specialize in, I made:

Cold Buckwheat Noodle Salad and Kamut Salad  [Check out the gorgeous photos!]

    I also prepared small Raw Greens wraps, Korean BBQ style. This is a great way to enjoy the greens while we got ’em.

    Last Sun the kids and I made easy green roll-ups with bits of bread only. Last nite I grilled thin beef slices, chicken breast and firm tofu marinated/basted with Korean bulgolgi sauce (sweet & salty, like teriyaki). We wrapped these in a variety of raw leaves including beet leaves, young collard leaves, lettuce, baby mustard greens. Sliced cukes, scallions, garlic and dabs of Korean red pepper paste (like tomato paste) went inside too.

    Result is addictive!  Intense flavors cooled off by crunchy green vegetables.

    You can make green wraps with any well-flavored filling. Falafel, hummus, beans, fajitas, etc. The great thing is that the wraps are quite small and you put only a small chunk of meat or tofu inside, so you end up eating more raw veggies than you would otherwise!   Plus they’re fun to make.