a recipe blog focused on seasonal ingredients
ever since i tried the greek broccoli salad over on cookie + kate’s site about 18 months ago, i’ve been totally obsessed with raw broccoli salads. previous encounters with raw broccoli in crudité trays with tubs of that white dip stuff had left me pretty unenthused about raw broccoli. turns out i just wasn’t pairing the broccoli with the right yums. because raw broccoli salad with dried cranberries and almonds? *that* i am quite enthusiastic about….
this past weekend i went on my every-10-years apple picking adventure with a friend and her kiddo. as one would expect, a solid 20% of the flexible space in my fridge (as compared to the space that houses condiments and other semi-permanent fixtures) is now stuffed with apples. which will be perfect for putting pierogies with sautéed apples and sausage on repeat this fall….
things i *intended* to do this past monday: roast spaghetti squash at 460° F for one recipe and bake bread at 375° F for another.
things i *actually* did this past monday: research ranges (i never call them that but apparently that’s the real name for “stove/oven combos”…) on consumer reports to figure out which one to go buy when it became clear that our second hand range which was previously disinclined to be set above 350° F was now just flat out NOT. HAVING. IT….
this is another one of those ‘you’ve been holding out on us’ recipes. it’s true: i first made this eggplant and green bean green curry in september of 2008. which was 9 years ago (um, HOW?!). sooo, sorry ‘bout that….
i’m just going to put this out there: i can easily (and happily) imagine eating this sesame ginger salmon every week for the next lots of weeks. it’s easy, it’s delicious, and it gets me to eat salmon, which i like, as long as it tastes like a lot of things other than salmon. which this totally does (thank you, sesame, ginger, garlic, scallions, and friends)….