Smoked salmon and avocado are two of my absolute favorite foods in the whole world. I don’t want anything to overpower their natural flavors, so I usually end up eating them pretty naked.
My top ways to eat smoked salmon are:
- With cream cheese, capers, and tomatoes on an everything bagel
- Straight from the package with my fingers
I admit feel a little uncivilized doing it. Which is a shame, because cold-smoked salmon seems like it should be a pretty sophisticated ingredient.
You’ve probably been there before: You’re at a deli and you order your lunch. That sandwich by default comes with a plain bag of potato chips – unless you’d like to have a cup of fruit, cole slaw, or pasta salad. Hoping against hope, you opt for the pasta salad.
When it arrives at your table, you’re disappointed. Again.
It’s swimming in either watery mayonnaise or bottled Italian dressing. Regardless of the dressing, there are always mini dices of raw bell peppers and celery … just like every other deli pasta salad you’ve ever had.
And you wish you had stuck with the chips.
Am I the only one who thinks little vegetables are cute?
I’ve been coveting all the adorable baby bok choy recipes I’ve seen popping up in Pinterest, so when I saw some baby bok choy at the farmer’s market a couple weeks ago I couldn’t help myself! They were just so little and darling!
I love Chinese takeout as much as the next person. My favorites? House fried rice or house lo mein, you know, the ones with chicken, pork, AND shrimp? The more meats the better.
But last week I got some great baby bok choy and fresh oyster mushrooms from my favorite guy at the farmer’s market with a hankering to make them into a nice stir fry with chicken (recipe to come later!), served over some vegetable fried rice. And it’s good to have an easy fried rice recipe in your back pocket for situations like this.
You can also add chicken, pork, shrimp, or all of the above if you want your own house fried rice!