All posts tagged: avocado

For-the-Road Lentil Salad

The days melded into a long haze, sweltering, the buzzing of flies and bees piercing the thick stillness; the cool nights provided brief respite. The road beckoned. It was time to blow this joint, take to the road, journey to cooler climes. As I planned for our road trip from Göteborg, Sweden to Tromsø, Norway, I wanted some food that was easy to pack and carry, but still delicious. Healthy couldn’t hurt either. Granola bars were obvious, but I also wanted meals. So I thought wraps, perhaps, and jar salads! So, here is my first road trip post: a refreshing and hearty salad in a jar that will stay crisp until you combine it. The following is enough for two generous servings. For this post, I made them in small jars, which were tipped out into bowls and stirred. For our road trip, I made it in a big jar with room for shaking, which you can see on my instagram feed! Ingredients 1 dl (scant 1/2 cup) beluga lentils juice of half a lime …

Egg-in-a-‘cado

I emerged from the garage, stumped. The nest wasn’t there this time. Perhaps over by the rusted-out car… nope. The lumber pile? Uh-uh. The hen was getting smarter. I saw Granny disappearing into the woods with her three big dogs, while I stayed behind to hunt for the fresh eggs. The blooming Dogwood distracted me, raining down delicate petals with the breeze, falling around me like fairy dust, gently covering the surface of the scarcely-used-anymore sandbox. Eureka! Nestled against the big rock behind the sandbox? The nest! With two big fat eggs nestled in the dried grass and old feathers. Hopefully they would have double yolks… This is the grown-up version of the classic egg-in-a-hole. Though at first consideration a humble food, the egg is yet ubiquitous among tasty treats. And it can even, I daresay, be elevated to a gourmet treasure. The warm earthiness of baked avocado and caraway does just this, and yet it remains such a simple recipe that it could easily become an everyday habit. The beauty of baking an egg …

Zingy Shrimp Salad

Should I extoll the virtues of shrimp, the versatility, how you can sauté, fry, broil, grill, or boil it? How it’s just as good breaded, deep fried, and dipped in cocktail sauce (which, let’s admit, is just dressed up ketchup) as it is marinated and grilled to perfection? Should I recount memories of peeling fresh shrimp, bought from a stand in downtown Tromsø, Norway, hands itching from the salt water and juices seeping into my weather-cracked fingers? Should I confess that every time I see popcorn shrimp on a menu, I’m tempted—even if the restaurant shouldn’t be serving seafood? Or perhaps this time it’s just simple: I was in the mood for a salad, and I wanted it to be zingy and zany and delicious. So I made one. The following ingredients are enough for two servings. Ingredients Directions Combine oil, red pepper flakes, and mint, then add shrimp (thawed if using frozen) and toss to coat. Slide shrimp on skewers and broil for 5-8 minutes, until pink and opaque, flipping halfway through. Remove and …

Cumin Roasted Avocados and Mango with Massaged Kale

So, I finally got around to making Yummy Supper’s Massaged Kale with Pomegranate, Persimmon, and Pistachio. And boy am I glad I did! It was so delicious and inspiring, I decided to go ahead and try a version that’s been swirling around in my head ever since I first read Erin’s post. So I had two lunches, and didn’t regret it at all! I had never eaten raw kale before trying this, and now I don’t know if I’ll ever cook it again. You can almost feel the energy flowing into your body when you eat this massaged kale. Since I’m usually a bit partial to lime, I decided to pair it with honey for my dressing, deviating from the original maple lemon. Then, I wanted a warmer, earthier feeling, so I took a note from Jamie Oliver’s Mad Dog Salad from his book, Jamie’s America, and roasted some avocados with cumin seeds. Topped with some pine nuts and, for a brighter element, both in color and taste, some mango, it ended up being a …