Let me put it this way: caramelized onions, slightly browned cannellini beans, a touch of lemon juice, a richness of tahini and a perfect spark from a vinegar. Tell me you do not want to make this brussels sprout salad with white kidney beans?
This roasted beet and broccoli salad will fill your plate with delicious vegetables. It can be enjoyed as is or can be a great pair to your choice of protein, be it vegetarian or otherwise.
This eggplant and scallion salad recipe is the bomb dot com. I am a die-hard eggplant addict. I do not know what is it that I like about it, but if the eggplant is in any food that I am eating, it is a fiesta food for me. This particular recipe has a perfect balance of acidic, mildly spicy (because of the garlic and scallions), and rich in flavor.
If you’ve been following my food blog for a while you know that I am fascinated by finding out the story behind each food I make. While not all of them have a dramatic or reality altering (can you imagine?) history attached to it, nevertheless, Russian salad has an interesting story and some controversies behind it.
This is that “special” recipe Nasim has been raving about – the pickled cabbage recipe, similar to the popular “Russian Sauerkraut”. I did not want to call it Russian Sauerkraut, because it is a little different than the Russian version ingredient-wise and taste-wise (it is much better :)) This pickled cabbage came out so good, that we ate it all in less than a week! It is sooo tasty and crunchy, that you will never want to try any other pickled cabbage elsewhere. And the good news is – it is very simple to make!