Sometimes the extra mile isn’t that far down the road. Take this Fresh Fig Salad for example. I think we can all agree this dish looks pretty fancy. It has segmented orange slices, whipped ricotta, and figs, arguably the fanciest fruit. So yeah, it’s a little over the top. But while this salad looks high-end, it’s actually fairly simple to pull off. And it’s so satisfying, you could serve it as the main event to much fanfare. There are certainly a few components to this dish and it does unfortunately generate its fair share of dirty dishes. But there is a lot here that you can make ahead, and as I mentioned, make this salad and a dessert and call it a day. Your dinner guests will not be left wanting.
Canadian Thanksgiving is officially two weeks away, so I thought I’d squeeze one last rational recipe in before the onslaught of holiday content begins. Today’s Tajín Shrimp Bowls are by design extremely low-key. They are the perfect thing to eat while binging questionable television in a mostly clean hoodie. Or at least that’s what I did with them. This is strictly a meal I make when I’m home alone. Mostly because Sunny, my lovely and patient partner, is a shrimp-hater. He’s trying his best with other shellfish but shrimp has proven to be a bridge too far. But that’s fine, more shrimp for me.
I am slowly but surely embracing the coming fall. There was a chill in the air when I woke up this morning and I didn’t hate it. I felt awake and I got to wear my favorite leather jacket. People watching at this time of year is always so fun. There is literally no consensus on the proper seasonal attire. You might see one couple in jeans and turtlenecks and another in bike shorts and T-shirts. The in-between outfits are my favorite. Pairing a cable-knit sweater with flip-flops isn’t an easy sartorial feat but I’ve seen several people try. This is a season of transition. And today’s Beet Pickled Cauliflower Salad is the perfect transitional salad. It’s filled with earthy yet fresh flavors, seasonal produce, and nutty farro. It has weight and depth while still being a refreshing salad. So let’s get into it.
Today I bring you a briny, creamy hybrid of a dish, that I’m almost shocked worked out so well. Say hello to the Puttanesca Potato Salad. What you’re looking at here is tender baby potatoes dressed with a sauce of blistered cherry tomatoes accented with anchovy and dry vermouth and studded with black olives and capers. The salad is finished with a dollop of mayo and fresh parsley and dill. The result is a pitch-perfect mash-up of a rudely named pasta dish and a much beloved and indulgent BBQ side. This is such a good one, so let’s dive right in.