This Caesar salad has replaced the much-loved Quinoa, Tempeh, and Avocado Bowl around here as our work-night go-to dinner. It’s easy, quick, super healthy, filling, and full of protein, healthy fats, and dark leafies (including a good bit of semi-hidden kale).
The croutons here are made with extra-firm tofu, but you are welcome to sub half with 1/2-inch chunks of baguette, or just eat the baguette on the side. The directions work for both, although for super crunchy croutons, start with stale bread or stick them in the toaster oven for a few minutes. Either way, it’s a perfect 1-bowl dinner.
Aakash, Nate and I drove up to Sonoma to celebrate Nate’s birthday with wine tasting and a peanut butter sandwich picnic. It was overcast and windy, very like New York this time of year. My favorite part (I drove) was buying beautiful purple heads of garlic and the sweetest fresh strawberries from a roadside stand in front of the berry fields and across the road from a vineyard.
Roasting strawberries is a great way to preserve the flavor of fresh spring strawberries for longer than two days – or to save some already sad-looking berries. Roasting them with olive oil, a bit of maple syrup, and a generous spoonful of balsamic gives these a jammy, tangy flavor that goes great with the creamy avocado and a bit of spiciness from freshly ground black pepper and a pinch of red pepper flakes.
My little sister Tiegen and I are always horrified when people overzealously lob off the tops of strawberries in order to remove the calyx – that’s “destem the green cap” (I swear it’s a real word, thank you to my sister-in-law for that). There is so much gold there, people.
I’m celebrating spring. In the Bay this year, the only difference between “winter” and “spring” has been the local foods at the market. And it has been so warm everything is coming in and out a little early than usual: asparagus is going, gone, while strawberries are in full swing. And while my dad’s garden in central NY is still covered in a light coat of snow, I’m going to take full advantage of the ridiculous growing season in CA (come visit, Dad?).
This is the second post of Japan photos; the other set can be found here. I mainly split these up because there were so many that I wanted to post and I didn’t want to overwhelm you with a bajillion pictures. So here are the black and white shots I took from the trip; most of them are from the Hase-dera Shrine in Kamakura.
Well, hello. I just got back from a trip to visit my brother and sister-in-law in Yokohama, Japan. My brother flies helicopters for the Navy and is currently stationed at the Atsugi Naval Base.
I got a fancy new camera from my dad for the trip and took lots of photos, and thought I’d share them in lieu of all those recipe posts for the past few weeks! There is this post plus a post for the black and white shots coming up. You can also check out my Instagram photos as well (@chelrabbit).
I love shakshuka: at it’s most essential, it consists of eggs baked in tomato sauce. Sounds good, but it gets better when that tomato sauce is spicy and full-flavored, and the eggs are replaced with high-quality soft tofu and drizzled in my version of runny egg yolk: saffron cashew cream. Hey now, don’t make that face. A Japanese- or Hawaiian-style silken or soft tofu It is perfect here – light and creamy, but still slightly firm (yes, like an egg white) with a rich flavor. Soft tofu is made with higher-fat soy milk and is never pressed, giving it a light, smooth texture. Plus: tofu is lower in sodium and has more calcium than egg gram for gram, and also has zero cholesterol.