DIET, DESSERT AND DOGS has moved! 

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.” 

To me, summer means potato salad season. And coleslaw season, and watermelon season, and ice cream season, and gin and tonic season. . . but primarily, potato salad season.  So, quick: when you think of potato salad, what type do you think of?

Well, there are the “smooth and creamy potato salad” people.  There are the “tangy, vinegary potato salad” people.  There are the “small cubed potatoes potato salad” people and the “big, honkin’ chunks of potato potato salad” people.  There are the “grilled potatoes potato salad” people. And there are even the “radishes and potatoes potato salad ” people (an iteration I’d never encountered before this summer).

And moi?  I like ‘em all.  The HH is a huge fan of potatoes in any form, prepared using any cooking method and dressed with any and all toppings or seasonings (unfortunately, his sole requirement is that they be plated alongside a piece of animal protein). 

(“And Mum, don’t forget the ‘canine potato salad people’. . . oh, actually, we’ll just take that piece of animal protein instead.”)

Since I adore leafy green vegetables and have also been trying to incorporate more of them into my diet lately, I’m eternally scouting out recipes that make use of greens in novel and interesting ways.  A few nights ago I remembered this old favorite that we haven’t eaten in a couple of years at least. The recipe is from a book I found over a decade ago, in the remainder bin at a local bookstore. Called, simply, The Greens Book, it’s a slender volume offering a multitude of esoteric recipes with a handful of more accessible ones (of which this salad is one).  Mostly, I’ve used the book as a reference source when I want to identify some mysterious or previously unencountered green that’s crossed my path (sometimes literally), as it also provides sharp and stunning photographs of each type of leaf. 

I’ve proclaimed my affection for raw dandelion greens in an earlier post; this salad uses barely-wilted stems and leaves and pairs them with cooked, still-warm potato chunks and a lemony, garlicky, olive-oil dressing.  It’s quick, easy, and perfect as an accompaniment to a Bar B Q buffet or as a main course if served alongside another salad.  Because the flavors are so pronounced, this dish can easily liven up a humble or mildly flavored main course.

Although they’re not technically herbs, dandelions do grow in my very own backyard, so I’m submitting this recipe to Kalyn’s Weekend Herb Blogging event, started at Kalyn’s Kitchen and this week hosted by Simona at Briciole.

Warm Dandelion and Potato Salad

from The Greens Book by Susan Belsinger and Carolyn Dille

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

Cooked on the stovetop in no time at all, this salad won’t overheat the house on a hot summer’s evening.  Though it’s great served warm, this is also wonderful at room temperature.

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

DIET, DESSERT AND DOGS HAS MOVED! PLEASE VISIT THE SHINY NEW DIET, DESSERT AND DOGS BY CLICKING HERE.

DIET, DESSERT AND DOGS has moved! 

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.” 

Years ago, I visited a career counsellor to determine the profession best suited to my personality (turns out I should have been a Human Resources professional or a researcher). Part of the assessment was a test in which you enumerate your ten most prominent personality traits.  To help me decide, the counsellor suggested I ask friends or family members who knew me well for their ideas, as they’d be better able than I to assess my personality objectively. 

The trait that surfaced most often for me was “reliable.”  It took a while to get over being slightly offended by the label; I’ve since come to understand that “reliable” doesn’t necessarily equate with “stodgy, boring, predictable.”  Besides, as my HH is fond of saying, it’s just one of my “dog-like qualities.”  (“Not that there’s anything wrong with that, right, Mum?”)

Well, so far this week, “reliable” seems to characterize the foods I’ve been drawn to as well.  For the first few days of the cleanse, I found myself experiencing odd cravings (which might have been alarming if I weren’t past child-bearing age) for raw veggies and other simple, unadorned foods. Curious, since I’m not particularly enamored of salad as a rule (sort of how I feel about Dancing with the Stars: if it’s there in front of me, I can watch it and even enjoy it; but I’d never actively seek it out.)

Of course, if I stopped to think about it, I’d likely discover that a good portion of my typical dinner entrées lack grains, and I generally cook them up without another thought.  So why, now that I’m actually trying to prepare interesting dishes for the Grain Drain, do I seem to be stumped?

Enter old reliables.  You know the type: like that gay pal you had as an undergrad, your perma-date who accompanied you to every important family function or work-related event; like that pair of respectable pumps you store in pristine condition in their original shoebox, just in case you’re summoned unexpectedly to a job interview; or like your most cherished friend, the one you could call without hesitation at 11:38 PM on a weeknight after you learned that Rocker Guy (he of the black leather pants) was returning to his old girlfriend, and you needed a shoulder to cry on (thanks, Gemini I).  In the realm of food, these are my go-to salads. 

These are the salads we consume time and again, making minor adjustments depending on availability of local ingredients, what’s on hand in the kitchen, or shifting tastes as the seasons drift from one to the next. And since they are so familiar to so many of us, I thought I’d collect them here–a trio of fruits, roots and leaves (isn’t that what a panda eats?  Or is it some weird grammatical construction?).

Most of our salads in the DDD household are fairly rudimentary, tried-and-true affairs that probably appear on many of your own tables in slightly varied formats.  Tossed greens, coleslaw, three bean–they’re comfort foods you turn to when cooking feels like an onerous task, the dishes you could whip up without a recipe, the ones that over time, perhaps, become your signature dishes.  Even if they’re tweaked a bit over the years, they still retain their original essence and appeal.  These recipes are as reliable as that newspaper rolled in its heavy, scuffed elastic band, delivered to your front porch each morning; as basic as your little black dress; as comfortable as the warm sand between your toes on a sunny beach. 

First up is a standard greens-and-veggies combo.  This Greens with Hearts of Palm and Pine Nuts is the same salad that accompanied my Sweet Potato and Kasha Burgers a while back, about which some of you expressed an interest.  The colors are remarkably vivid, and for a salad that’s this easy to make, the taste is astonishing.  This is one of my all-time favorite green salads.

I also enjoyed a coleslaw that I’ve been preparing since my twenties.  Originally the recipe of my room mate’s older sister, it was the first in which I’d tasted fruit (raisins) in coleslaw, and I was instantly smitten.  In those days, I made the dressing with a combination of plain yogurt and mayonnaise, but I find that any vegan mayonnaise works just as well.  It provides a lovely tang along with the soft sweetness of chewy raisins and juicy crunch of fresh cabbage. Both refreshing and satisfying!

Finally, I mixed up a three bean salad–you know the one, the centerpiece at all those family Bar B Q’s from your childhood, the same one that occupies a huge bowl on almost every restaurant buffet.  I adapted this one from Chuck and Gurney’s 125 Best Vegan Recipes, as I couldn’t find my original (cadged from another graduate student way back during my PhD). I imagine you could substitute almost any beans you like, but for me, it wouldn’t be “classic” without kidney beans and chick peas.

These are the multiple-encore salads in our house–and you can count on a great performance from all three.

And since Salad Number 3 in the lineup is a perfect choice for Lisa and Holler’s No Croutons Required event (this month, the focus is on soups or salads with beans or legumes/pulses), I’m sending it along there as well. You can check out the roundup after the 20th of the month.

Greens with Hearts of Palm and Pine Nuts

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

 Because the vegetables here are so radiant on their own, I snapped the photo before dressing the salad.  With so many flavors coexisting in harmony here, the dressing is actually very light. And you can vary virtually every part of the salad: use your favored greens instead of the organic mixed greens; use walnuts or almonds instead of pine nuts; or artichoke hearts for hearts of palm–it all works!

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

Dilly Coleslaw with Raisins and Walnuts

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

 

This is a perfect side dish for a Bar B Q or light lunch on a really hot day.  It makes a great partner to classic potato salad.  The fresh dill adds some zest to this classic salad.

 

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

Classic Three Bean Salad

adapted from 125 Best Vegan Recipes by Maxine Effenson Chuck and Beth Gurney

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

 

I love the sharp pungency of the dressing in this salad.  Added fresh mint and tarragon elevates it beyond the buffet table.

 

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

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