Village Salad

middle eastern salad

Village Salad


August! Where to begin with all this produce? Nightshades (tomatoes, eggplant, peppers) are here in abundance, zucchini and cucumber and green beans are still going strong, and sorry, kale is going to be around forever. And the fruit! Peaches, plums, blueberries and blackberries? Honestly, it’s overwhelming.

Good thing there is salad. And not just any salad, mind you. My favorite salad from the Yemeni restaurant next door: the Village Salad. Read on for the recipe!

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#Thanksgiving Recipes Roundup 2015


wild rice kale lentil salad

I’m supposed to be packing but, shhh!, I’m making a recipe roundup post for you, just in time for Thanksgiving. It turns out that half the recipes on this site are muffins and humble cakes, and the other half are perfectly fallish, with a Venn diagram effect on quite a few that check both boxes. (Pumpkin Coffee Cake with Apples and Cranberries, anyone?).

Instead of trying to hammer out some hastily photographed, poorly made pretense at anything Thanksgiving-y, here’s something better: a comprehensive guide to gems from the archives that should grace your table this fall… Continue reading…

Peach and Corn Salad with Sweet Onion Vinaigrette


sweet onion dressing recipeAs summer ends, Savannah fills with a sense of atmospheric foreboding. It’s straight out of a Flannery O’Connor story: thunderstorms, violence, redemption, and despair. I’m prone to introspection in this Southern gothic season. And yes, perhaps, salad.

J starts his last (truncated) year at SCAD in a few weeks, and I just welcomed the last new class of my career at the law school. We officially have itchy feet. Roughly 250 days from now, we’ll be boxing up our lives and heading off on our next grand adventure. Whatever that may be, I’m ready. Continue reading…

Peach and Sweet Onion Salsa

Peach Salsa 1

When we moved to Georgia, Vidalia onions provided one of our first lessons in Southern pronunciation. For other clueless people from “out West”:

Vidalia = V-eye-day-lee-uh

not Vid-al-yuh.

Those famous sweet onions take their name from a remote hamlet where extra vowels are a time-honored tradition. And the colloquialisms! Funny names for familiar things are a regular delight. Shopping carts become buggies, a potbelly is a “dunlap” (because your belly dunlap over your belt!) and you get brown-bagged bottles of booze at the package store. Continue reading…

{Gluten-Free} Honey-Oat Bread

Oat Bread 1.0 640px

Bread. Bread. Bread.

If you’re gluten-free, those five letters evoke a passionate psychological response. Ditching gluten means, for better or for worse, becoming at least slightly obsessed with bread.

Bread will trigger melodramatic “It’s not faaaair!” meltdowns when you’re just trying to eat out, or grab coffee in the breakroom, or pack a lunch that doesn’t require utensils and refrigeration. The smell of a Subway, formerly nauseating in its pretense, will trigger a symphony of stomach rumbles. The siren call of danishes and donuts will hypnotize you in cafes. The body of Christ will even mock you at church. Us gluten-freeple can’t catch a break: bread is everywhere. Continue reading…

Quinoa Tabbouleh with Chickpeas, Feta, & Pomegranate

quinoa tabbouleh

Quinoa Salad 2 640px

It’s that time again: the February blahs. In part, I blame mine on too many potatoes and too much soup.

Now don’t misunderstand: comfort food has its place, and root vegetables and slowly braised cuts of meat are definitely good candidates if your cockles need warming. But still, I can’t help but crave freshness this time of year. After days surrounded by artificially warm, mercilessly stale air, I need a little flavor, a little greenery.

Not out-of-season spinach, though, or sad February tomatoes. Aside from citrus and pomegranates, the flat, bland produce of midwinter seems almost lab-created. Artificially perfect yet fundamentally lacking, like red valentine roses bred without scent or thorn.


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