Category Archives: Salads

Spiced Pumpkin, Lentil, and Goat Cheese Salad

Spiced pumpkin lentil salad

Before I get down to business about this truly dreamy fall salad, I just have to ask – what do you think of the new look on the site? Is it not awesome? Major props and heaps of gratitude are in order for Paul, the gifted designer who was able to take the pages of meandering babble I wrote for him about my vision for the East Village Kitchen and translate them into the clean, beautiful design that you see here. I can’t wait to cook a giant thank you meal for he and his wife. Also, while I’m rolling the credits, I’d be remiss if I didn’t mention that Brian spent the better part of a weekend wrangling the HTML to make the design play nice with WordPress, a daunting task that elicited cursing from the computer desk all weekend and proved, as if I didn’t know already, just how much he loves me.

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Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives

Tomatoes, tomatoes, tomatoes. I’m swimming in them. And the most marvelous thing about tomato season is that much of the work has been done for you, by the farmer. In-season tomatoes are the most marvelous thing to happen to cooking, because even kitchen-phobic, “I can’t even boil water, pass the takeout menu!” types can make perfect, delicious, and colorful meals with minimal effort.

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Calamari and Watermelon Salad



The first time I ordered a seafood salad with watermelon was at the Mermaid Inn in the East Village. I remember thinking it was some kind of dare-based item, as in, I double-dog-dare you to eat an appetizer of savory, fried fish (that particular salad had fried soft shell crab) atop a sweet juicy treat that I usually enjoy in fruit salad, for dessert.

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Green Bean and Hazelnut Salad Recipe

Like so many of us, I’m working hard to enjoy these last few weekends of summer. As I struggle to hold onto each minute and savor every precious day, I am also trying to imagine how the Fall is going to feel, knowing that the end of bread class next week will bring an entirely new lifestyle for me, as I plunge into my first job in a bakery and my evening pastry class schedule.

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Lazy Man Corn Recipe



Yesterday my team kicked some serious ass on our practical exam on the Breads of Germany and Central Europe, marking the end of our sixth week in the Art of International Bread Baking program at the FCI. Six down, just two to go. It’s really hard to believe that class is almost over.

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Israeli Couscous Pesto Salad Recipe



Dear East Village Kitchen Readers,

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Jicama Slaw Recipe



Friday morning the alarm went off at 6 and I groggily went through the motions of what has become my new morning routine: accounting for all 6 pieces of my regulation cooking school uniform, ensuring that everything is clean and well-pressed, and then throwing it all into a bag and running out the door, bound for a non-negotiable coffee truck stop to coax me into consciousness so that by the time I’ve changed in the school locker room and arrived in the bread classroom, I might have a shot at having the mental acuity to hold my own for my team’s morning dough mixings.
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Spicy Snap Pea Slaw Recipe

 

I’ve been busy climbing the walls, working through what are hopefully the last days of cubicle occupation for the rest of my life. No matter how much I’ve loved or hated the work I’ve done while parked in my cell in various, non-descript office buildings, The thing I will miss least about corporate life is the constant sitting. 

 

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Green Bean Salad with Radishes and Prosciutto Recipe

At first glance, there’s nothing on this plate worthy of getting all emotional about. Indeed, it’s a delicious, satisfying green bean salad, made hearty by smoky, meaty prosciutto di parma and accented by just a tiny bite of mustard and radish. Delicious yes. Tear worthy? With drama and violins? Nope.

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Vietnamese chicken salad recipe

 

I’ve been addicted to the grill since the onset of warmer weather, but the hardwood grilling setup can be a bit of a production on work nights, especially with the super-appealing thought of schlepping a bag of all-natural charcoal home on my back in addition to carrying groceries on a sultry, eighty seven degree evening.  

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