Vegan

Miso-Garbanzo Salad

May 6, 2022 by Matt

^{It’s not enlarged to show detail, but damn.}

I go crazy over cookouts. No, really. I get really obsessive over cooking the right things or bringing the most memorable things to the party. There’s some weird part of my brain that hungrily feeds off of the praise of strangers (or even friends) when it comes to the preparation of food. I’m a junkie for it. I have to be the one with the most interesting thing at the potluck. It’s a point of honor or something. It might explain why I spent so long working in hospitality. It probably explains a lot of fucked up things about me.

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Basic Vinaigrette

June 27, 2019 by Matt

Alcohol: because no great story ever started with someone eating a salad; a statement emblazoned on T-shirts and Facebook posts letting you know that the owner cannot be bothered to ever eat something other than large hunks of meat accompanied by copious amounts of cheap booze. A sign that the humble salad has been, at least in American society, been equated with weakness and boring food.

And it is boring, when you do it wrong.

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Radish Slaw

January 13, 2019 by Matt

This is a fun little thing to throw together and easy with the right tools. Use a mandolin to cut the radishes into thin coins and then “matchstick” them, or show off your knife skills and do it the old fashioned way. If you have access to jicama or kohlrabi, I highly recommend matchsticking one of those and throwing it in the mix for some added body.

Use this slaw as a topping to white fish, chicken tacos, or in bulk as a side at your next cookout.

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Sauteed Broccolini with Garlic and Chili Flakes

January 6, 2019 by Matt

A ridiculously delicious small plate that doubles as one of my favorite sides for a steak. Think of it as a cross between broccoli and asparagus. Some recommend blanching (a quick boil followed by an ice bath) before sauteing, It’s not a bad thing to do, but I rarely have the time or space for it. If you have one of those refrigerators that makes ice, by all means do so. Those of us without will use our ice for cocktails. Just be aware that if you do blanch this stuff, you should cut your saute time by a few minutes.

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