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Dinner, Lactose Free, Recipes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Farro & Avocado Salad with Pistachios

June 21, 2024

When I received this recipe from the Anson Mills newsletter, I was keen on making it right away. I love farro and enjoy how it adds a toothsome texture and nutty flavor to dishes. Here it is paired with mildly peppery upland cress, avocados, and slightly sweet and salty pistachios. It’s a stellar salad that definitely deserves a regular place on your home menu.

I used upland cress found at Whole Foods for the greens. You can substitute the cress with pea shoots or any tender spring greens available to you.

This salad has an all-star cast. Crispy celery and pistachios, nutty, toothsome farro, velvety avocados and sharp, peppery upland cress makes this a most satisfying meal. Grilled sourdough bread makes this meal particularly special.

Farro & Avocado Salad with Pistachios
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Farro & Avocado Salad with Pistachios

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Anson Mills

Ingredients

  • Vinaigrette

  • 1/4 teaspoon finely grated lemon zest

  • 2 1/2 tablespoons fresh lemon juice

  • 3/4 teaspoon pure maple syrup

  • 1/4 teaspoon kosher salt (I used Diamond Crystal)

  • few grinds of pepper

  • 3 tablespoons mildly fruity extra virgin olive oil

  • Salad

  • 1/2 cup shelled, roasted and salted pistachios, chopped

  • 2 slender celery ribs, trimmed, sliced into 1/4-inch pieces (about 1/2 cup)

  • 1 teaspoon fine sea salt

  • 2 medium ripe avocados, peeled and cut into large cubes

  • 2 teaspoons lime juice

  • 2 tablespoons finely minced sweet onion

  • kosher salt and freshly ground black pepper

  • 2 cups cooked farro (see notes below)

  • 2 containers GoGreen organic living upland cress, trimmed and washed or 3 ounces pea shoots or other fresh tender spring greens

  • thinly sliced radish for garnish (optional)

Directions

  • Combine lemon zest, lemon juice, maple syrup, salt and pepper in a small bowl. Whisk in olive oil and set aside.
  • Fill a medium bowl with water and 1 teaspoon fine sea salt. Microwave until water just reaches a boil, stir to dissolve salt. Add sliced celery to the water for 10 seconds. Drain celery and rinse under cold water until cool. Drain well on a paper towel.
  • Place avocado cubes in a medium bowl along with the minced onions. Toss with 1-2 teaspoons lime juice. Season with salt and pepper.
  • In a large bowl, toss upland cress or other tender greens with 1 tablespoon of the vinaigrette. Place the greens around the rim of a serving platter. Using the same bowl, gently mix farro with about 2 teaspoons of the vinaigrette. Spoon farro in the middle of the dish, spreading it out evenly towards the greens. Top with avocado cubes. Sprinkle the celery around the outer edge of the farro. Sprinkle pistachios over the cubed avocado. Drizzle some of the vinaigrette over the celery and avocado cubes. Season with kosher salt, freshly ground black pepper, and serve. You may divide the ingredients using four individual plates if you prefer.

Notes

  • Cooking Farro: Follow cooking instructions noted on the package. Cooking time will vary depending upon the type of farro you purchase (pearled, semi-pearled, whole). Farro can be cooked a few days in advance and stored in an airtight container in the refrigerator. For longer storage, freeze cooked farro for up to 3 months.
Dinner, Dressing, Lactose Free, Recipes, Rice Dishes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Refreshing Rice Noodle Salad

May 10, 2024

This refreshing, crunchy, rice noodle salad covers all the bases. It’s the perfect meal for those warm days when cooking over a hot stove is out of the question. A tangle of rice noodles and crispy vegetables makes a delightful summer salad.

A mandoline comes in handy for cutting the cucumber and carrot into thin strips. Not to worry if you don’t have one. A good chef’s knife can do exactly the same task.

The dressing is zesty from the fresh lime juice with a hint of sweetness and punch from the Fresno pepper and lemongrass. It’s perfect for springy rice noodles and crispy vegetables showered with lots of fresh herbs.

I serve the salad with sesame tofu. It is one of my favorite summertime meals and because both the salad and tofu can be prepared in advance, it’s a breeze to make for a crowd.

Refreshing Rice Noodle Salad
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Refreshing Rice Noodle Salad

Recipe by Kiyo
Servings

4

servings

Ingredients

  • Salad

  • 7 ounces rice noodles (such as Eden Bifun)

  • 1 large Japanese cucumber with soft core and seeds removed, cut into thin strips (use a mandoline if you have one)

  • 1 medium carrot, julienned

  • 2 cups Napa cabbage, thinly sliced

  • 1/3 cup + 2 tablespoons fresh mint leaves

  • 1/3 cup + 2 tablespoons cilantro leaves

  • 1/3 cup salted roasted peanuts, chopped

  • Fresno pepper rings for serving

  • Lime wedges for serving

  • Dressing

  • 1/4 cup unseasoned rice vinegar

  • 1/2 cup fresh squeezed lime juice

  • 4 teaspoons soy sauce

  • 2 tablespoons + 1 teaspoon granulated sugar

  • 1/2 teaspoon garlic, finely grated

  • 4 teaspoons lemongrass, finely minced

  • 2 teaspoons Fresno pepper, finely minced (cut the rest of the pepper into thin slices to garnish noodles)

Directions

  • Soften rice noodles according to package directions. Drain well and place in a low-sided serving bowl. Cover and chill.
  • Stir all of the dressing ingredients together in a small bowl until sugar has dissolved. Dressing can be made a day in advance and stored in the refrigerator.
  • Toss cabbage, carrot and cucumber strips and 1/3 cup each of torn herbs together. Place vegetables on chilled rice noodles. Drizzle some of the dressing over the noodles and vegetables and mix together gently with two forks or tongs, just enough to coat the noodles. Sprinkle peanuts over the top of the salad along with reserved 2 tablespoons each of torn mint and cilantro. Place lime wedges and Fresno pepper slices around the rim of the dish. Serve with extra dressing on the side.
Appetizers, Dinner, Lactose Free, Mexican, Recipes, Sauces, Summertime Meal, Vegan, Vegetarian

Tomatillo Salsa Cruda

February 14, 2024

This beautiful salsa is so refreshing and very easy to put together. It compliments a wide range of dishes: tacos, scrambled eggs, burritos, quesadillas, tortilla chips and grilled chicken. And since you do not need to cook any of the ingredients you can make this in a jiffy.

This recipe comes from Fermin Nunez, voted best new chef in 2021 by Food & Wine magazine. It caught my attention not only because I love Mexican cuisine, but also because it seemed easy to make. I knew it would be delicious served with tacos I planned for dinner. A little tart from the tomatillos and lime juice, a little spicy from the chiles, this salsa cruda (raw sauce) is delightful.

After a little chopping, everything goes into the food processor for a quick whirl. Lime juice, olive oil and salt are stirred in to balance the flavors. That’s it. The salsa is ready to be served.

Tomatillo based salsas go hand in hand with braised pork tacos and any style of tortilla chips.

Tomatillo Salsa Cruda
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Tomatillo Salsa Cruda

Recipe by Kiyo
Servings

8

servings

Adapted from Food & Wine magazine

Ingredients

  • 12 ounces (about 2 1/2 cups) fresh tomatillos, husked, washed and roughly chopped

  • 4 ounces (about 3/4 cup) red onion, roughly chopped

  • 1 cup packed fresh cilantro (from 1 medium bunch)

  • 2 ounces (2 medium) jalapeños, stemmed and roughly chopped

  • 1 ounce (2) scallions, trimmed and roughly chopped

  • 1/8 ounce (1 medium or 1 1/2 tablespoons) serrano chile, stemmed and roughly chopped

  • 2 tablespoons olive oil

  • 2 tablespoons fresh lime juice

  • 1 teaspoon kosher salt, plus more to taste

Directions

  • Pulse tomatillos, onion, cilantro, jalapeños, scallions, and serrano chile in a food processor until finely chopped, 12-16 pulses, stopping to scrape down sides of bowl as needed. Transfer mixture to a medium bowl. Stir in olive oil, lime juice, and salt. Season with additional salt to taste.

Notes

  • For a milder salsa, remove the pith from the chiles. Salsa will keep well for up to 3 days stored in the refrigerator.
Dinner, Italian, Lactose Free, Pasta, Recipes, Salad, Side Dishes, Summertime Meal, Vegan, Vegetarian

Broken Pasta Salad

January 20, 2024

I fell in love with this salad immediately. Not only is it a gorgeous salad to bring to the table, the flavors and different textures are superb. The addition of maple syrup in the dressing adds the perfect touch of sweetness that pairs so well with the intense flavors of bitter radicchio and briny, salty olives.

The original recipe from Bon Appetit calls for broken lasagna noodles. I used ribbon shaped mafaldine pasta instead because it is what I had available. Similar to lasagna with its ruffled edges, mafaldine is a very versatile pasta to have on hand.

Castelvetrano olives are a favorite of mine. Here on Maui they can be tricky to find. Sadly, Whole Foods does not sell them at their olive bar any longer though they are available packaged. You could substitute Picholine olives if you can’t find Castelvetranos.

The salad dressing is delightfully sweet and tart thanks to the maple syrup, red wine vinegar and fresh lemon juice. A bit of nutritional yeast adds flavor and body to the dressing.

If you have any leftover salad, it can be stored in the refrigerator and eaten the next day. If possible, reserve some of the toasted almonds to sprinkle on just before serving so they retain their crunchy texture.

Broken Pasta Salad
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Broken Pasta Salad

Recipe by Kiyo
Servings

4-6

servings

Adapted from Bon Appetit magazine

Ingredients

  • 2/3 cups raw almonds

  • 1 pound mafaldine or wavy lasagna noodles, broken into 2-inch pieces

  • kosher salt

  • 1 large garlic clove, finely grated

  • 1/2 cup extra-virgin olive oil

  • 1/2 cup finely chopped parsley

  • 1/3 cup finely chopped basil

  • 1/4 cup fresh lemon juice (2 lemons)

  • 1/4 cup red wine vinegar

  • 2 tablespoons nutritional yeast

  • 1 1/2 tablespoons pure maple syrup

  • pinch of crushed red pepper flakes

  • freshly ground pepper

  • 1 small head radicchio, thinly sliced

  • 2 cups Castelvetrano olives, pitted and torn (can substitute with Picholine or other green olives)

Directions

  • Preheat toaster oven or oven to 400 degrees. Toast almonds on a rimmed baking sheet, tossing halfway through, until fragrant and slightly darkened, 6-9 minutes. Let cool slightly, then finely chop.
  • Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until tender (you don’t want al dente pasta salad). Drain and rinse under cool water.
  • Stir almonds, garlic, oil, parsley, basil, lemon juice, vinegar, nutritional yeast, maple syrup, and red pepper flakes in a large bowl. Season dressing generously with salt and black pepper.
  • Add noodles, radicchio, and olives to dressing and toss to combine. Serve with crusty sourdough bread.
Appetizers, Dinner, Lactose Free, Pickles, Recipes, Side Dishes, Vegan, Vegetarian, Veggies

Taiwanese Cucumber Salad

September 18, 2023

Here’s a delicious cucumber side dish that is very easy to put together. It’s crunchy and so refreshing you’ll be making it on repeat.

If you don’t already have chili crisp, visit your local market or purchase a jar online. It’s a wonderful condiment to have on hand. Chili crisp compliments ramen, tofu, stir fries, eggs, and so much more. I’ve tried a few brands and still come back to Zindrew O.G Batch (Amazon) as my favorite. Costco sells the popular Fly by Jing brand and I have spotted the locally made Maui Chili Oil at Foodland.

The first time I made this recipe I used an English cucumber that I had on hand. It was a bit disappointing because it didn’t have that excellent crunchy texture I expect. So from now on, I only use Japanese cucumbers which are guaranteed crunchy. Persian cucumbers would be an acceptable substitution.

The cucumbers marinate in the sauce for 4 hours (overnight is fine) before being served.

Sprinkle roasted sesame seeds over the cucumbers and additional chili crisp just before serving. The cucumbers go well with grilled teriyaki meat sticks, grilled tofu, or just about any grilled protein or noodle dish. Being and Island girl, I am thoroughly content eating these cucumbers with a bowl of hot rice!

Taiwanese Cucumber Salad
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Taiwanese Cucumber Salad

Recipe by Kiyo
Servings

4

servings

Adapted from TJ Lee at The Kitchn

Ingredients

  • 1 pound Japanese cucumbers (substitute with Persian)

  • 1/2 teaspoon kosher salt

  • 2 medium garlic cloves, finely minced

  • 1/4 cup rice vinegar

  • 2 tablespoons mirin

  • 2 teaspoons granulated sugar (1 tablespoon for a sweeter sauce)

  • 2 teaspoons sesame oil (Kadoya is a good choice)

  • 2 teaspoons chili crisp, such as Zindrew + more for serving

  • 1 teaspoon roasted sesame seeds

Directions

  • Trim and cut cucumbers into 1/3-inch rounds. Place in a colander set over a bowl, sprinkle with 1/2 teaspoon kosher salt. Toss to combine. Let sit for 20 minutes.
  • Meanwhile, in a small bowl, combine rice vinegar, mirin, and sugar. Stir until sugar has dissolved. Add minced garlic, sesame oil, and 2 teaspoons chili crisp to the bowl.
  • Rinse cucumbers under cold running water. Pat dry with towels. Place cucumbers in a large zip-top bag and add marinade. Seal the bag and lay flat in the refrigerator so that the cucumbers are mostly in a single layer. Marinate for 4 hours (or overnight) turning the bag occasionally.
  • To serve, remove the cucumbers from the marinade and place in a low-sided serving bowl (a small amount of the marinade in the bowl is fine). Sprinkle sesame seeds over the top and drizzle with extra chili crisp. Serve cold.
Appetizers, Dinner, Lactose Free, Recipes, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Smoky Sweet Corn Riblets

September 9, 2023

If there is a better way to do corn on the cob than as corn “ribs” I have yet to find it. They are so good I’ve made them twice a week for three weeks in a row. I know I’m late to the game, corn ribs became a thing back in 2021. A recipe for corn ribs went viral on TikTok and ever since, people have been making corn ribs their thing too. There are tons of variations for seasoning corn ribs. Spicy, sweet, cheesy, buttery, herby and so on. This recipe comes from Bon Appetit and it’s just about perfect. Buttery, sweet and smoky.

The first time I tried to cut the corn into ribs I almost gave up. The corn cob is tough and hard to cut through. There were corn kernels on the floor, counter and backsplash, oops. I asked my husband to give me a hand. We tried a few different knives and found two that worked great along with a mezzaluna. I know that not everyone has a mezzaluna but it sure came in handy for cutting corn ribs.

The first step after removing the husk and silk from the corn is to cut off the ends of the corn so they are flat. This is important! The next step is to cut the corn in half diagonally. This will make it much easier to cut the corn into riblets and being shorter to cut through means less risk of accidents. It is much more difficult to cut down the entire length of the corn cob when it is long. You will now be able to stand the corn on end and cut into riblets.

Here we are cutting the corn in half with a mezzaluna. It worked well because you are able to control your cutting with both hands. It’s very stable.

This time we cut the corn in half with a very sharp chef’s knife. It also worked well and will likely be what most people have available.

The third option is to use a very sharp Nakiri knife which is a traditional Japanese vegetable knife.

When slicing the corn with a chef’s or Nakiri knife, wearing a thick oven glove will help to stabilize the knife while you use pressure to cut through the corn cob.

The mezzaluna was the winner for cutting the corn into quarters but both the chef’s knife and Nikiri knife also worked.

This is what your corn should look like once you cut it into riblets.

The corn is seasoned with a little oil, salt and pepper. It roasts at 450 degrees for 10 minutes before being turned.

The corn already looks delicious after being in the oven for a short time.

After roasting for 10 minutes, the corn wedges are turned cob side up and roasted for another 10 minutes.

The corn riblets have been in the oven for 20 minutes and have taken on a nice color and smell divine. At this point they are cooked and ready to eat. But broiling the riblets for a minute or two will encourage lots of smoky flavor and a bit of charring around the edges which is always a good thing.

Corn riblets are best served soon after they emerge from the oven while still warm. Slather with smoky sweet butter and start nibbling on those delectable corn riblets. There’s no better way that I can think of, to prepare fresh corn.

Smoky Sweet Corn Riblets
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Smoky Sweet Corn Riblets

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Bon Appetit magazine.

Ingredients

  • For the corn

  • 4 ears of corn, husked and silk removed

  • 3 tablespoons vegetable oil

  • 3/4 teaspoon Diamond Crystal of 1/2 teaspoon Morton kosher salt

  • Freshly ground pepper

  • Smoky Sweet Butter

  • 1 stick (1/2 cup) Earth Balance Buttery Sticks (for lactose free version) or unsalted butter, room temperature

  • 1 tablespoon light brown sugar

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • few dashes of cayenne (more for spicier flavor)

  • 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt if using unsalted butter

Directions

  • Preheat oven to 450 degrees. Line a baking pan with foil.
  • Using a chef’s knife or Nakiri knife and securing your cutting board by placing a damp kitchen towel underneath, cut the top of the cob and bottom stem so the ends of the corn are flat. Cut each ear of corn in half crosswise. Working one at a time, stand each piece up on a cut end and slice lengthwise in half. Lay each half cob side down on cutting board and using a chef’s knife, Nakiri knife, or mezzaluna cut each in half again. You should have 8 wedges per ear. Continue with the remaining 3 ears of corn. Drizzle wedges with 3 tablespoons of vegetable oil, season with kosher salt and pepper, toss to coat. Spread out wedges evenly arranging kernel side up.
  • While oven is preheating, mix together the Buttery Sticks or unsalted butter, brown sugar, apple cider vinegar, smoked paprika, and garlic powder. If using unsalted butter mix in 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt.
  • Roast corn for 10 minutes then turn corn over cob side up. Continue to roast for 10 more minutes. Remove pan from oven and turn corn kernel sides up. Broil corn on upper rack for about 1 minute, or until the corn takes on more color. Watch closely so the corn doesn’t burn.
  • Transfer corn riblets to a platter and serve with seasoned butter.
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