Recipe blog by Adrianna Adarme
The real name of this salad should read:
“Roasted Rainbow Heirloom Carrot Goat Cheese and Avocado Salad with a Citrus Cumin Dressing.”
But! it needed some tweaking. Let’s not do recipe titles that read like paragraphs. Not a good look. Also the word “rainbow” is way cuter than the word “heirloom.” (I think.) Who doesn’t want to eat a rainbow?! No one.
This dish is like a plate full of skittles…but in carrot form.
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It’s Wednesday. I’m all sorts of sleepy. I have a huge to-do list. Yet my brain keeps replaying how Teresa (from RH of New Jersey) pronounces “cumin” and says “ingredient-enses.” Wish I could get that out of my head. For real.
I’m also looking at my google reader and obsessing over my new blog addition. No. No. It’s not a new fashion or food blog or lifestyle blog. I want to share it. It’s major. Just kiss your whole morning productivity away because you’re in for it.
Wait. Hold on. I have to say something before I share my new obsession. The disclaimer is this: Of course I would never hurt an animal, and yes, I’ve had a hurt animal before and my heart cried. Literally. But holy geez…is this cute.
It’s a tumblr called…wait for it…wait for it…Animals with Casts. OMG! OMG! OMG!
I imagine you right now clicking over and saying outloud, “OMG! Look at that dude. He’s hurt…he’s gotta cast…it’s pink(?)…someone signed it(?)…and it’s all so…so…CUUUUTE!”
It’s just a gigantic damaged animal cute-fest. It’s crazy. All I want to do is reach through the screen, smother them, console them and make them homemade dog and cat treats. UGH!
And dog soup. I’ve been thinking how I can make dog soup a thing for weeks. What do we think? Beef broth, butternut squash puree, pieces of beef jerky, more veggies. I swear I’m making this happen.
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Hi!
I know a few days ago I was totally publicly flirting with Fall, talking about pumpkin this and cuddle that and apple cider whatever…and here I am posting this recipe with slices of heirloom tomatoes and fresh pesto.
I’m sort of all over the place, but that’s what you get during this awkward period between seasons. My brain isn’t sure what’s appropriate. My heart knows to look for cheese for the answers…
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Since we’re friends and we have a bit of a relationship going, I feel like I should confess something.
If you’ve noticed I haven’t cooked anything in a while. It started with this Grapefruit Coconut Scrub; I then moved onto the giveaway…and now I give this Avocado and Grapefruit Salad
It’s because…are you ready? I’m on a diet-thingy.
This winter has been a long one.
I ate burgers, like, a few times a week, I had milkshakes, cupcakes and tuna melts. I do what I want!
I figured I needed to take a break, and get healthy or whatever. I bought a program from Tracy Anderson called Metamorphosis. And wouldn’t you know, I’ve dropped a few pounds, I work out now…and do this embarrassing dance cardio (in the privacy of my own home), and feel loads better. It’s miraculous what moving your body and not eating butter everyday can do.
The downside is that I haven’t been able to eat anything fun. though I have taken the liberty to cheat. I deserve it, right? I’m an adult, I pay my taxes (oh. do. I. pay. my. taxes.) and my parking tickets!
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Some days just don’t go well. I started off Monday by waking up to darkness when I had been used to seeing sunlight. I therefore convinced myself that I was owed a few more minutes of sleep, resulting in me leaving a few minutes too late for work. Not so good.
At work I couldn’t find my cell phone, and assumed it had been left it at home. To be honest, I would have been happier going through the day without clothes rather than my phone. This is a sad, but true, fact.
I trudged through the day, only to accidentally throw my keys into a dumpster, (please don’t ask me how) not realizing this until said dumpster had been locked up for the night. I do these things. It’s something you should know about me.
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I think it’s time I clarify something about my diet. I know that I often tell people I’m a vegetarian, but a real vegetarian does not eat animal flesh of any kind. I, however, eat fish, which makes me a pescetarian. I tell people I’m a vegetarian because I think it’s a less-weird word than pescetarian. Try and tell your Southern relatives that you’re a vegetarian and they look at you like you’re speaking German. Tell them you’re a pescetarian and they look at you like aliens have abducted your body and taken over your brain. So I go for the lesser of two evils, it’s just a easier.
So yes, I eat fish and seafood. Why do I eat fish and not chicken or beef or pork? Well, of all the meats out there it has the least amount of fat, it’s chock full of healthy oils, and quite frankly, because I don’t feel as bad about eating fish as I do cute little lambs or cows.
And cause sushi is awesome.
And crab cakes are amazing.
And smoked salmon is heaven.
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Sometimes I decide to cook something because it’s a recipe I’ve done a million times and I know that it’s going to taste amazing, like cheddar & pinto bean patties. Sometimes it’s because I see a recipe in a book, magazine, or blog and am immediately compelled to give it a try, like Smitten Kitchen’s pasta with goat cheese. Then, I have the days when I realize that I’ve had that box of couscous in my cupboard for a year, a YEAR, and by George, I’m going to do SOMETHING with it. That’s when I make things like Couscous Salad with Cherries.
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Ummm…Papa a la whooo? That’s what you’re thinking, right? Well, that’s why I’m here; to explain, you see. I grew up on this stuff. I remember as a kid my mother making this sauce and me sneaking cubes of queso fresco. I was pretty creative with the stuff and used to put it on everything from chicken to potato chips. In Peru, where my mother was born, this is a pretty common appetizer–it’s sort of like their version of veggies and dip.
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As a rule, I’m not a big fan of potato salad. Don’t get me wrong, I love potatoes and I love cool, summery salads, especially at barbeques or picnics. There’s really only one thing that stands between me and your standard potato salad: mayonnaise. I hate, let me repeat, HATE mayonnaise. I can stomach a little of it when its dressed up as an aioli and LIGHTLY spread on a sandwich. I will also overlook mayo when used to make deviled eggs, because those suckers are tasty. However, drowning cooked potatoes in the stuff is just a waste of perfectly good potatoes in my opinion.
So, when a friend asked me to bring a potato salad to her 4th of July barbeque, I set out to find an alternative recipe that would be mayo-less. Searching through my pile of cookbooks I eventually got the idea for an oil & mustard dressing. Ahhh..mustard, how I love thee. Unlike mayonnaise, I could eat mustard with a spoon and be content.
The combination of mustard and relish create a light and tasty salad that doesn’t overshadow or drown the potatoes in unnecessary dressing. Another great bonus to not having mayo is that this salad can sit out all day at a barbeque without the risk of it going bad.
A note on the potatoes: I’m calling this Red White & Blue potato salad, and Chase was very quick to point out that the “blue” potatoes are in fact purple, not blue. My answer is that in the potato world, purple is as close to blue as you’re gonna get, so just deal with it. If someone has a moral dilemma with calling these potatoes blue when they are in fact a different color, by all means feel free to change the name to whatever you please.
Red, White & Blue Potato Salad
1 ½ pounds new potatoes (any color) scrubbed and quartered
1 tablespoon apple cider vinegar
2 tablespoons course ground or whole grain mustard
2 tablespoons Dijon mustard
1 tablespoon sweet relish
¼ cup olive oil
Salt & pepper
½ cup fresh chopped parsleyGently boil potatoes until tender, about 15 to 20 minutes. Drain completely.
Meanwhile, mix together vinegar, mustards, relish, oil, and salt and pepper to taste. Add dressing to hot potatoes and gently toss together. Allow to cool, and add parsley. If the potatoes are too dry, add a little more oil.
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When I was kid, the only thing my mom trusted me with in the kitchen was the salad. So every night, right before dinner was to be served, I was asked to come in the kitchen and make this bland, boring salad. I’d reluctantly tear up the lettuce, cut a tomato and cucumber and it’d be done—it was the easiest chore I had to do, but that memory has resulted in me being a non-salad eater. People love salads—me? Not so much. When I go to a restaurant, the salad section is usually not even an option for me, unless it’s a caprese salad, which isn’t really even a salad, it’s more like a cold appetizer. So I’m scarred for life—no salads for me…until…my trip to Raleigh, NC last month where I tried this incredible salad at Firebirds.
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