Posted tagged ‘Salad’

Yeah for yuppie nachos!

November 28, 2010

Christopher's in Cambridge's Porter Square sells "yuppie nachos."

I tried Christopher’s “yuppie nachos” the other night (read about my love for Christopher’s in this blog post). In addition to tortilla chips, here’s what they include:

  • melted cheddar, jack and goat cheese
  • sun-dried tomatoes
  • guacamole

How’s that for a fantabulous combination? It tasted just as good as it sounds. For my main course, to make up for the somewhat unhealthy appetizer, I had a Christopher’s salad (just $3.95!). It includes:

  • seasonal greens
  • tomatoes
  • cucumbers
  • sliced red onion
  • Kalamata olives

It came with some sort of Dijon mustard dressing that was quite tasty. I was really happy to have ordered this salad because a) it was delicious and b) it wasn’t jumbo-sized like most salads I’m accustomed to getting at restaurants.

Tomato and basil quiche and Finnish mushroom salad

July 19, 2010

I tried out two new recipes last week, and loved them both.

One was for a tomato and basil quiche, and the other was for a Finnish mushroom salad.

Here’s how the quiche looked when it came out of the oven:

A big reason why it tasted so yummy was the flavor from the tomatoes. Before adding the tomatoes to the quiche you cut and peel them, sprinkle them with flour and basil, and saute them in olive oil.

Here’s how the Finnish mushroom salad looked as it was being chilled in the fridge:

This was such a refreshing, tasty dish! I loved the slightly soft texture of the mushrooms after having boiled them for just a minute.

The sauce of chives, cream, vinegar, sugar, salt and pepper was also great! And what’s best is the recipe is so easy to make.

Pizza with salad on top

June 28, 2010

That’s what I had at Stone Hearth Pizza in Cambridge on Saturday night.

My Farm Fresh pizza (after I ate a bite or two)

My “Farm Fresh” pizza consisted of garlic oil, roasted cherry tomatoes, charred red/yellow peppers, Yukon gold potatoes, artichoke hearts, green/black olives, fresh mozzarella, and a salad of arugula/red onion/prosciutto on top.

It was amazing! And pretty healthy! And what’s even better is many of the ingredients were local. Read more about the restaurant here.

My favorite salad dressing

March 5, 2010

This is a very simple recipe but it is so good I use it all the time!

Basically I put my salad on a plate or in a bowl, squeeze a little bit of lemon juice onto the side, and pour some salt into the lemon juice. Then I drizzle a generous amount of olive oil over the entire salad and add a bit of Dijon mustard.

Then I mix everything together. Next you have deliciousness!

I purposefully didn’t include measurements because it is up to each person to determine what works best. Plus, it is sometimes fun to change the measurements depending on your mood (for example, some days you might add more Dijon mustard because you need a little zing in your life).

You may be wondering why I add salt to the lemon juice. Well the main reason is because a French friend (who happens to be a very good cook) advised me to. He told me that the salt will dissolve well into the lemon juice. From doing a cursory search of the Internet I see others engage in this practice, too.

If you want, you can use vinegar instead of lemon juice. Both are acidic.

Image from

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