Cucumber Salad

Looking for a simple side dish that won't break your New Year's resolutions? This is it. It's just thinly sliced crisp cucumbers tossed with a yummy dressing and sprinkled with crunchy sesame seeds. It's that easy. The only trick is to keep the slices of cucumber as thin as possible so that they absorb the dressing. I have a mandoline, a really cool little piece of equipment that can slice anything as thin as you want it to be. I like to use it for this since it really speeds things up, but make sure you are very careful if you want to use one. If you don't have one, it's just as easy to use a knife to slice the cucumbers paper-thin. Either way, it will be fantastic!

2 lbs Cucumbers

1/2 tsp Salt

1/2 Cup Rice Vinegar

2 T Soy Sauce

2 tsp Sesame Oil

2 T Sugar

1/2 tsp Sesame Seeds

Slice the cucumbers thinly; mandolines work well for this. Toss with the salt and let sit for 5-10 minutes. Squeeze gently to dry.

Combine the vinegar, soy sauce, sesame oil, and sugar.

Toss the cucumbers with the dressing. Let sit for at least 1 hour.

Sprinkle with the sesame seeds before serving.

Serves 6-8

Recipe Adapted from Appetite for China

Garlic Potato Soup

One of my all-time favorite foods is mashed potatoes. I could eat them every day, but this soup is even better. It's basically mashed potatoes in soup form, with the added bonus of roasted garlic. I also love roasted garlic; some people consider it the candy of the vegetable world. I wouldn't take it that far, but it sure is delicious. It adds a light sweetness to the soup and adds to the velvety texture. Vegans and vegetarians can enjoy it, too, since you can use either vegetable or chicken stock.

The first step is to roast the garlic and potatoes. I roast them together to save time, but I wrap the garlic in foil with a splash of olive oil so that it caramelizes slowly and doesn't burn. I season the potatoes with salt, pepper, and fresh herbs for a simple but full flavor. They become extremely tender, a great base for the soup.

I saute the shallots instead of roasting because roasting doesn't have the same effect on them as it does the garlic and potatoes. There is also enough sweetness from the roasted garlic, and roasting the shallots would overdo it. After all the vegetables are cooked through, I cook them all together for a few minutes and then add the stock. I let everything simmer together for a while so the flavors combine, and then I puree it all for a velvety, smooth texture. It couldn't be easier, and it couldn't taste more delicious!

4 Heads Garlic

2 lbs Yukon Gold Potatoes

1/4 Cup Olive Oil

1 tsp Fresh Thyme Leaves

3 Shallots, Minced

7 Cups Chicken or Vegetable Stock


Heat oven to 400F.

Peel and dice the potatoes. Toss with 2T oil, thyme, 2 tsp salt, and pepper. Place on a greased, foil-lined baking sheet.

Trim the tops of the garlic heads and place on some foil. Drizzle 1T oil on the garlic and wrap to close the foil. Place on the tray with the potatoes.

Bake the garlic and potatoes for 15 minutes. Stir to flip, then bake for another 15 minutes or until the potatoes are tender. Remove the potatoes and continue roasting the garlic until tender and golden.

Heat the remaining oil in a large pot over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the potatoes, then squeeze in the garlic cloves. Mash slightly, then add the stock. Bring to a boil, reduce to a simmer, and simmer, uncovered, for 5 minutes.

Puree the soup in a blender until smooth. Add more stock if necessary.

Serves 6-8
Recipe Adapted from Kosher Scoop

Asian Broccoli Salad

Well, its 2013, and that means resolutions. This recipe will make it so much easier to eat healthier or maintain similar resolutions since it tastes so good and is actually extremely good for you. You may not have liked broccoli as a kid, but that's because you've never had broccoli like this. You just steam it and toss it with some other vegetables like scallions and bean sprouts as well as some dressing. If you've never made salad dressing before, don't be scared. All you have to do is whisk some ingredients together and you're done! Just toss it with the vegetables and you have a delicious, easy, and nutritious salad!

4 Cups Broccoli Florets (About 2 Heads)

2 Cups Bean Sprouts

2 Scallions, White & Light Green Parts Sliced Thinly

1/4 Cup Cilantro Leaves, Optional

1/4 Cups Almonds, Chopped

2 T + 1 tsp Sesame Oil

1/4 Cup + 1 tsp Soy Sauce

2 tsp Rice Vinegar

1 tsp Honey

1 Clove Garlic, Minced

2 tsp Grated Ginger

Steam the broccoli until tender, about 4-5 minutes. Place the florets in an ice bath until cooled, then drain.

Heat 1 tsp sesame oil. add the almonds, stirring until toasted and fragrant. Stir in 1 tsp soy sauce. Cool.

Combine the remaining sesame oil, soy sauce, vinegar, honey, garlic, and ginger.

Toss the broccoli, bean sprouts, scallions, cilantro, and almonds together. Stir in the dressing. 

Serves 4-6

Recipe Adapted from Anja's Food 4 Thought