Category Archives: Eat well

Celery, Garlic, Two Bean Salad

Celery, garlic, and two beans walk into a bar.

I’m not yet sure there’s a punchline worth waiting around for.


Celery from the grocery store, celery from an order of wings… these things just don’t do justice to the flavor a fresh-picked head of celery can pack.


These petite stalks, to me anyways, just beg to be chopped up and mixed in with a nice red wine vinegar and some garlic. And don’t you dare toss the leaves out. There is so much flavor in those leaves.




– 2 cups cooked beans – the great northern (white) and kidney (red) made an aesthetically pleasing combination, I’ll say.
– 1/2 cup chopped fresh celery, stalks and leaves
– 1 large tomato, chopped
– 1/4 cup finely chopped red onion
– 3 tbsp red wine vinegar
– 2 tbsp extra virgin olive oil
– 3-4 cloves garlic, minced
– 1 tbsp lemon juice
– salt, paprika, crushed rosemary, black pepper, to taste
– up to 1/4 cup chopped parsley, optional

Simple Steps:
1. Combine all ingredients except beans in a large mixing bowl. Once coated, gently stir in beans. Can be served immediately but best if allowed to marinate, chilled for 1-2 hours.

Peel Pearl Onions

This is going to save me dozens of nickels!

Every year, there are bound to be the onions that just don’t size up… and while I want to eat onions on just about everything, I mostly see a tremendous amount of work when I look at these adorable little flavor bites, aka ‘pearl onions.’

What’s the word for the feeling when you finally Google something you’ve just wondered about before, and realize that someone else discovered the solution and put it on the Internet 10 years ago?

That word, for peeling pearl onions.

So here’s what I learned:

How to Peel Pearl Onions

…without breaking a sweat (or shedding a tear!)

peel pearl onions
pearl onions ready to go

1. Cut off the bums, i.e. the root ends of the onions. For my sample batch, I tried some red, white, and yellow onions; almost scientific of me, you might say.

peel pearl onions


2. Boil enough water to submerge your batch of onions. Drop the onions into the boiling water, and simmer for 2 minutes. Drain. (Optional – drop them in an ice bath, or rinse with cold water).

3. When cool enough to handle, hold an onion at the stem end, and squeeze. Depending on how you cut, you may need to give a little finger-peel at the root end to get it started. The onion should pop right out, quite to your delight, I’m sure. Repeat!

Add pearl onions to dishes like:

Cool Bean Salad tahini sauceTahini Dip Seared Shishitos with Lemon

See here, the pretty pearls have landed themselves in a beer and ‘Better than Bouillon’ broth for Braised Mustard Greens.

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ZuLamAnzo – Zucchini Kalamata Garbanzo Salad

I wish I could say it were the farm fresh zucchini that makes this dish shine, but alas, I think it’s the kalamata olives taking the cake today.

Served as a side dish, or antipasto,  the pickled-i-ness of the kalamata olives mingles with that fresh and mild zucchini flavor, with crisp raw red onions all mixed in with hearty garbanzo beans to go zoingo on your tastebuds.

Inspired by a recipe in The Vegan Gourmet, I’m calling this rendition:


ZuLamAnzo Salad


You’ll need: 

16 oz cooked / canned garbanzo beans
1/2 cup pitted kalamata olives
1 medium zucchini
1 racket-ball, or 3 ping pong ball sized red onions
3 tbsp lemon juice
2 tbsp extra virgin olive oil
2 tbsp chopped parsley


Need more antipasto? Try These:

Cool Bean Salad tahini sauceTahini Dip Seared Shishitos with Lemon


Simple Steps:

1.  Chop the zucchini into 1/2″ -1″ chunks. Very briefly (2-3 minutes) steam the zucchini. (Got a veggie steamer?)

2. Finely chop the red onion(s), chop the olives in half.

3. Combine everything, briefly tossing together.  Serve immediately or allow to marinate for awhile. Serve cold or room temperature.


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Snappy Green Beans

While they don’t really need any fancying up and are perfectly fine as a crunchy snack on their own, sometimes green beans like to put on their high heels and head down to Beale Street or some other wild place.  When that mood hits and your green beans are singing out country hits like, “I don’t know why you don’t take me downtown, like you got anywhere better to be!” Respond with all the flavors and a frying pan.

green beans
fresh picked green beans

Snappy Green Beans

You’ll need:
-1/2 lb Green Beans
– 2-3 cloves garlic, finely chopped
-2 tbsp Bragg’s Liquid Aminos (or soy sauce)
-1 tbsp honey
-2 tbsp + 1 tbsp sesame oil
-1/2 tbsp red pepper flakes
-1 tbsp sesame seeds
-2 tbsp sliced almonds

Simple Steps:  
1. In a small dish, whisk together the soy sauce, honey, 1 tbsp sesame oil, and red pepper flakes.
2. Bring 4 cups water to a boil in a medium pot. Dump in the beans and cook for 2 minutes. Remove from heat and drain.
2. In a pan, bring 2 tbsp sesame oil to medium heat. Add garlic and green beans, cook for 3 minutes. Add in the sauce, toss together over heat for 2 minutes and remove from heat.

Dish it up and Enjoy!

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Dandelion Greens

Dandelions are a member of the chicory family – related to fancier things like raddichio and escarole, and pack a load of nutrition including iron, magnesium, potassium, calcium, and vitamins A and C.

Though so commonly frowned upon in American “culture”, dandelions serve a load of purpose, when given the chance!

1. Horta

Horta, or Horta Vrasta is a popular Greek dish that can be made with many types of cooking greens, and is quite commonly made with dandelion greens.

You’ll need:

-1/2 lb fresh dandelion greens, rinsed
-Pinch of salt, maybe more for taste!
-2 tbsp extra virgin olive oil
-2 tbsp lemon juice

Simple Steps: 

-Rinse the dandelion greens well.
-Bring 2 quarts of water to a boil, add a pinch of salt.
-Add the greens to the boiling water, simmer for 10-15 minutes, until the stems are tender.
-Drain the greens very well.  You can try Horta served warm or chilled; add the dressing of EVOO / lemon juice / and possibly another dash of salt just before serving.


2. Eggs & Dandes

How many veggies are you eating with breakfast?!
Dandelions and other cooking greens are a great addition to omelets – chop finely and add in to cook with the eggs for the last 3 minutes; or try sauteing with a pinch of salt in a bit of oil (e.g. grapeseed oil) until a bit crispy.


3.  Salad Add-On

Small dandelions are still tender and easily blend in to a salad; but larger dandelion greens,  can be massaged with EVOO and salt to tenderize and add a nice variety to a salad.  Read my ode to kale for more about that.


Whatever you choose, enjoy!

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