Recipes Spinach-Strawberry Salad Forever

At long last, sun emerged from behind a wall of clouds. Heartsick with cabin fever, we leaped at the chance to get out and about. Zipcar provided the wheels, Google provided the directions and PickYourOwn.Org offered up the berry farms. Truth be told, we spent most of our time hiking on the lovely Delaware Water Gap trails, but on the way back, we popped into Sussex County Strawberry Farm to snatch up a sweet, fragrant pre-picked pint.

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Recipes Thai-Style Cucumber-Radish Salad

How long has it been since I posted a recipe? Too long, clearly. Travel, work and a busy schedule of triathlon training have kept me from blogging, but today I come to you with a salad that celebrates one of the underrated wonders of the spring season: the radish. I found some lovely red radishes at the farmer’s market last weekend — tender and almost sweet with a gentle peppery bite.

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Recipes Brooklyn Food Conference and a Beautiful Sesame Bean Salad

The call went out. And the foodies poured in. The people who pickle and the people who vend kitchenware. The people who grow community gardens and the people who grow kombucha. The Slow Food people and the Just Food people. The vegans and the grass-fed meat vendors. They came, they spoke and they distributed their recycled paper brochures. Disappointingly, the workshop I really wanted to attend (Permaculture : an introduction to ecological design systems fro sustainability) was stuffed to the walls with folks pouring out into the hallways of John Jay High School.

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Recipes A Dozen Ideas for Boiled Eggs

Ahh, Easter. Egg dying. Egg hiding. Egg finding. And then… a lot of hard-boiled eggs to use up in a hurry. I’m sure you know how to make a simple egg salad (dice boiled eggs, add chopped celery if you like and slather with enough mayo to moisten), but just in case you’re long on eggs and short on ideas, here’s a dozen other things to do with a hard-boiled egg.

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Recipes The Tunacado Salad: You Can’t Tuna Fish!

When it comes to a surplus, some foods are easier to wrangle than others. Extra apples become applesauce and apple butter. Easy. Extra peaches become preserves. No problem. Extra cabbage becomes sauerkraut or kimchi. Cucumbers, beans, onions and carrots become pickles. But what happens when you come across a great sale on tuna? Well, as it turns out, that, too can be preserved. J and I are huge fans of the oil-packed tuna that typically comes in jars from Spain and Italy, but those are not cheap .

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Recession-Proof: Spicy Ginger-Peanut Sauce for Salad, Soba or Slaw
Recipes Recession-Proof: Spicy Ginger-Peanut Sauce for Salad, Soba or Slaw

I feel a great sauce is like a person’s most reliable suit or nicest basic dress. It proves its thrift and usefulness again and again. In culinary school, you learn about “mother sauces,” from which most other sauces are made, but to be honest, they also focus heavily on the French method, and the French really weren’t into peanuts, so I feel like they missed out on this one. A spicy peanut sauce turns out to be one of those elemental sauces.

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Recession-Proof Recipes: A Market-Driven Bean Salad
Recession-Proof Recipes: A Market-Driven Bean Salad

Back around tax time when I started this series, my basic black bean soup seemed like a really tasty idea, but after a week of 90-degree days, I must admit that thick, hearty soups seem far less appealing. Simply turning on the stove seems far less appealing. Thank goodness for canned beans. They are such cheap, tasty protein… no flames (or additional heat) required. I’ve been making simple bean salads with my CSA vegetables for the past two weeks.

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Recession-Proof Recipes: Summertime Succotash
Recession-Proof Recipes: Summertime Succotash

It’s really, truly summer when the sweet corn arrives. Then we see the the zucchini and tomatoes. And that’s when it’s time for summer succotash — one of the most lovely, fresh and versatile of seasonal salads. By definition, a succotash consists of beans and corn — and it’s sometimes baked. But the succotashes I’ve always known have been simple summer salads composed of just-shucked sweet corn, ripe tomatoes, beans (sometimes green beans, sometimes lima beans or kidney beans) and maybe even some jalapeño, slices of zucchini, fresh-chopped basil, fresh parsley or cubes of smoky bacon.

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Recipes Recession-Proof Recipes: Simple French Lentil Salad

Never does a cold salad sound so good as on a sticky, hot, lethargic day. That’s when there’s nothing finer than slumping over to the fridge and finding a tasty stash tucked away. Yes, some generous former version of yourself (perhaps that productive weekend you?) had the foresight to prepare and place this delight in the fridge for your current lazy enjoyment. Thanks, past-tense self. You rule. Using the spicy horseradish mustard whipped up in last week’s post, it’s quick (and tasty) work for you (or some former version of you) to make a one of this household’s summertime favorites… the French Lentil Salad .

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Recipes Recession-Proof Recipes: A Foraged Quiche

I remember Alton Brown once referred to quiche as “Refrigerator Pie,” and while that phrase gave me the heebie-jeebies, I now see what he was getting at. Quiche may sound a little stuffy or unapproachable, but if you think of a quickie egg custard in a pie shell as a tasty carrier for a world of little tidbits hanging around the fridge… that quiche suddenly goes from stuffy to sensible.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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