Makes 2-3 servings
1 medium fennel bulb
1/4 of an English or Hothouse cucumber
1/4 of a small daikon radish, or 5 regular red radishes
1/4 of a head of purple cabbage, cored
4 tbsp fresh dill (about a handful)
5 basil leaves
My All-Purpose White Balsamic Dressing
Salt to taste
Step 1. Prepare your veggies. Cut the cucumber in half lengthwise and slice them thinly crosswise until you end up with half-moons. Do the same for the daikon radishes, which should be peeled first. You can also do this with round red radishes, in which case you can just slice them thinly. Quarter and core the red cabbage, then slice it into thin strips.
Step 2. Prep your herbs. Chop the dill and tear the basil.
Step 3. Combine the ingredients in a bowl, and pour as much dressing as you'd like. Salt to taste.
This salad is a quick and easy way to combine all of those crunchy summer veggies in your fridge. My favorite type of recipe is one that can be modified and adjusted a hundred different ways, and this one definitely fits the bill! Served with my idiot-proof white balsamic salad dressing, you'll have no problem putting your own spin on this one. Adding orange segments would be a nice, bright touch!
I was never a huge fan of balsamic vinaigrette until I found white balsamic vinegar. It's mild, sweet, bright and light- perfect for summer salads, sweet root vegetables, and even for dipping crudite. This dressing works every time and it's so easy to whip up a jar and toss it in the fridge! You can add fresh herbs to it as well, or flavor it with different types of infused oils! Note that if there is one near you, Trader Joe's has delicious (and extremely inexpensive) white balsamic vinegar!
This dish came about one day because at the time, I had pretty much NOTHING in my fridge. Often, I find that some of my very best dishes end up happening when I'm forced to be creative with the few random things I have around.
It was dinner time, and Jen and I were super hungry. Not wanting to spend the money on delivery food, I opened my pantry, pulled out a bag of rice, and sat on my kitchen floor. I wondered to myself what I could do to elevate this simple ingredient. I smelled the rice, and the perfumed, almost nutty flavor reminded me in that moment of the toasted green tea I had just bought. I decided I'd cook the rice in green tea, and use some dried shiitakes and kombu to make a mushroom and soy dashi, which is a delicious and salty broth. I almost always keep dried mushrooms on hand for moments like this- usually I make ramen with them, but they often come in handy for last minute meals and stocks. I had also recently discovered that Trader Joe's began selling black garlic, so I had a pouch laying around at the time. It turned out to be the perfect tangy bite this soup needed.
DON'T LET THE NUMBER OF STEPS OVERWHELM YOU! This dish is extremely easy to make, and it can be done in roughly 30 minutes.
The broth recipe below will make more than you need for this one dish. I usually freeze my leftovers and use it for ramen a few days later. The rice will be enough for about 2-3 servings depending on how hungry you are, and the mushrooms will be enough for quite a few servings- I like to save them for ramen as well. They'll keep for a few days.
Green Tea Rice