We’re experiencing a heat wave in the San Francisco Bay Area, and for a gal like me who prefers crisp, chilly weather, this is a major pain. These scorchers make it hard for me to sleep during the day, and when I wake up bleary-eyed in the evening, the last thing I want to do is slave over a hot stove. Luckily, this refreshing Fig & Watermelon Salad’s perfect for the final throes of summer.
In California, this is the time of year when both watermelon and figs are in season. (In fact, San Diego’s Fig Fest is today!) Complementing the ripe fruit is the tang of a simple lime vinaigrette and the salty crunch of Porkitos—not to mention the mild sweetness of roasted Honey Vanilla Cashews.
The toasted cashews can be made ahead of time and stored in an airtight container for up to a week. You’ll be tempted to eat the cashews right out of the oven, but make sure you save some for your salads. After all, even though eating a small amount of cashews is totally okay (I’m looking at you, Paleo Police), you should always mind your nuts.
Whenever I throw together a simple recipe, I’d like to think I’m channeling Alice Waters, but in all honesty, I’m way more Paula Deen.
That being said, this dish will taste awful if you’ve got crappy, mealy, unripe tomatoes: you can only go simple if you’ve got kickass quality ingredients.
Here’s what I gathered to feed 4 people:
Here’s how I made it:
I gathered my ingredients…
…and started chopping!
I marinated the sliced shallots in my favorite aged balsamic for at least 15 minutes to mellow their bite.
Lastly, I plated the sliced tomatoes with the shallots, a splash of olive oil, a sprinkle of fleur de sel, a few grinds of freshly ground black pepper, and basil chiffonade.
That’s it! Make this delicious salad before summer is over!
Remember how much I love Sarah Fragoso? She just posted an awesome recipe for Thai “No Peanut” sauce that anyone with a well-stocked Paleo pantry can throw together in a few minutes. This well-balanced sauce/dressing is downright remarkable –I bet you could drizzle some on an old shoe and it would taste yummy!
Tonight, I threw together a simple yet scrumptious salad with pantry staples and items from my weekly vegetable CSA box. What follows is not a strict recipe but merely a suggestion — please feel free to substitute whatever you have on hand. Most South East Asian saIads combine spicy, tangy, crunchy, savory, and sweet so try to come up with a combination that incorporates all of these components.
Wanna see how I made it? Follow the jump!
I’ve been hankering for an Asian chicken salad with a nutty dressing for a while – especially since I got my hands on some Red Boat fish sauce.
When I held the Red Boat fish sauce Twitter and Facebook giveaway a few weeks ago, George Z. posted a recipe for a Thai “peanut” sauce that he originally found on the wonderful Primal food blog, This Primal Life. I modified it a little bit by adding a touch of applesauce for sweetness and subbing out rice wine vinegar with coconut vinegar. All in all, it’s a tasty dressing that you can use as a dipping sauce or drizzle on your favorite meats and veggies.
Check out the recipe after the jump!
Damn. I think I cursed myself when I blogged that yesterday’s work shift was nice and calm ‘cause I walked into a shitstorm tonight.
When I finally had a chance to eat, I ate a box of leftover chicken cacciatore and broiled asparagus.
For my snack, I scarfed down some roasted red bell peppers, baby carrots, sous vide chicken breast, and Aubergine dip.
I also slurped up a ½ cup of coconut milk.
Right before I left work, I ate my last meal of the night: leftover Korean short ribs, roasted Brussels sprouts, and stir-fried broccoli greens and bacon.
After work, I picked up my weekly Full Belly Farm CSA box.
I’m anxiously awaiting the return of the Two Small Farms CSA deliveries next week because the Full Belly Farm box is just too small for our family.
When I woke up at 5:00 p.m., I decided to bake up a batch of mini frittata muffins to test out my new silicone baking cups. This time, I made some savory muffins filled with Arizona Dreaming seasoned ground pork, mushroom, and broccoli greens.
I served the mini egg muffins with a side salad.
Then, I gathered all my stuff and went to work.