Sides & Salads – Page 11 – Not Eating Out in New York

19 Sep 2011

Heirloom Beans with Roasted Eggplant, Tomato & Zucchini

by Cathy Erway | posted in: Beans, gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 3

I had guests over for dinner last weekend and came up with a five-person entree on the fly. I’d zoomed through the Greenmarket, picking up a pint of multi-colored cherry tomatoes, a firm eggplant, and a couple small, pattypan squashes. These all went into a pasta with a hearty portion of Italian sausage from Flying Pigs Farm for the meat-eaters in the crowd. We all loved it. Loved how the dish was colorfully studded with well-sized chunks ‘o stuff. Loved … Read More

7 Sep 2011

Fresh Veggie Summer Rolls with Shiso and Thai Basil

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 8

The most enjoyable aspects of Vietnamese summer rolls are their coolness, contrast of textures, and copious fresh herbs. This suits us most in mid-to-late summer, when herbs are taking over the garden, humidity reigns, and late-season rain and tropical storms can feel like a monsoon. So take it from the Vietnamese, and have something cold and refreshing to keep you awake.

1 Sep 2011

Watercress Wheatberry Salad with Cucumber & Yellow Tomato

by Cathy Erway | posted in: Grains, Recipes, Sides & Salads, vegan, vegetarian | 5

Here’s one way to eliminate fattening nuts from your salad: dry-toast a whole grain to toss in. You’ll still get a similarly satisfying flavor and the energy-packing proteins and fullness. But with more fiber, and less fat.

10 Aug 2011

Grilled Baby Eggplant with Queso Fresco & Lime

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegetarian | 5

Big, floppy discs of eggplant begone. Sad, soggy flaps of squash stay away. It’s summer, and there’s so many types and sizes of seasonal produce about, why not grab all the good ones instead? Like these tiny, tender, baby eggplants and pattypan squash, a fun change of pace within their familiar family of plants.

29 Jul 2011

Tomato & Artichoke Panzanella (San Francisco Chronicles Part 1)

by Cathy Erway | posted in: Eating Excursions, Recipes, Sides & Salads, vegan, vegetarian | 4

We’re not in Kansas anymore… if you can equate that with “home” in any case. Driving up and down the steep, scary hills of San Francisco in a borrowed car, I’ve actually passed a road called Kansas St. but none named after New York. It’s good to get away. I’ve taken off for the West Coast, leaving my apartment to a friend and the garden in good hands, to sink into a different vibe. This is my first report from … Read More

2 Jul 2011

Spicy Beet Salad With Smoked Almonds on Toast

by Cathy Erway | posted in: Recipes, Sides & Salads, vegetarian | 7

I find the mild flavor, mild texture, and outrageous color of roasted beets so enjoyable that I’ll pop them into my mouth whole like popcorn. Only, it’s not all the time that I get to roasting a few beets, especially when it’s been as warm as the last few weeks in New York. However, I did roast a lot of very good beets the other day — good, because they were just in season at the farmers’ market (rather than … Read More

22 Jun 2011

Warm Potato Salad with Tomatoes, Olives & Garlic Scapes

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegan, vegetarian | 10

I’ve been hearing the term “warm salad” being tossed around a lot lately, and feel it might be a new menu buzzword. Perhaps it inspires curiosity, still carries an unlikeliness that hasn’t been as indoctrinated into our culture as, say, “chilled soup.” Sometimes it makes perfect sense (roasted beets, dressed in a light vinaigrette), other times, seems more of a stretch (sorry, sauteed vegetables are just that). I’ve used the term for this dish because of its middle-road temperature. The … Read More

10 Jun 2011

Herbed Fava Beans

by Cathy Erway | posted in: Beans, gluten-free, Recipes, Sides & Salads, vegetarian | 4

I’ve been eating in the style of mezze a lot lately — a small pile of sauteed snap peas here, some roasted beets there, etc. So many vegetables are suddenly in season, and piling up thanks to my CSA share, that preparing them all in some congruous fashion can get taxing — and somewhat self-defeating, as most are so good on their own. So rather than plopping a big, messy pile in front of me, I like to scatter a … Read More

6 Jun 2011

Fresh Peas and Carrot Puree with Dill

by Cathy Erway | posted in: gluten-free, Recipes, Sides & Salads, vegetarian | 5

Green peas in June, shucked fresh from the pod, are such a rare and delicate treasure that I’m swayed to disbelieve they’re the same things I grew up pushing around on my plate. Whereas the latter version were frozen and already shelled, the presence of the pod makes the legume that much more three-dimensional and full of life to me — tedious as they may be to shell. The flavor of sweet, fresh peas is sublime, and they need little … Read More

30 May 2011

Wheatberry & Bean Salad with Roasted Spring Onions & Asparagus

by Cathy Erway | posted in: Grains, Recipes, Sides & Salads, vegan, vegetarian | 2

I had a hell of an eating weekend. I spent most of Memorial Day lazing on Prospect Park’s great lawn, soaking in sun and smoke from the hibachi grill that friends had rolled in to char up several chickens and some good, marinated steak. The previous two days were spent celebrating my brother’s commencement in Providence, a family reunion filled with food outings each step of the way. My uncle determined, on our way back, that he was going to … Read More