Category Archives: The Balanced Diet

The Balanced Diet: Healthy Broccoli Slaw With Yogurt Mint Dressing and Radishes

Healthy Broccoli Slaw Recipe With Yogurt Mint Dressing, Radishes and Raisins

This weekend my friend Sarah outlined a few important culinary tasks that she always defers to me as the queen of. The first is salad dressing. The second is scrambled eggs, particularly if part of an elaborate breakfast burrito buffet. I definitely agreed with these two. But if I got a vote on my own cooking clout, I would have to give the third place prize in my repertoire to slaw.

Unlike the first two contenders, slaw sadly doesn’t involve a whole lot of technique. But that doesn’t mean there can’t be creativity.

The inspiration for this broccoli slaw recipe has been kicking around my head for years, ever since I went to Parm, the small sandwich outpost of the Torrisi restaurant empire.… Continue Reading

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Meatless Monday: Grilled Portobello Mushroom Burgers with Romesco and Arugula

Grilled Portobello Mushroom Burger Recipe with Romesco, Manchego Cheese, and Arugula | Easy Vegetarian Main

There are few occasions where being a vegetarian is particularly depressing, and most of them involve social gatherings around a grill. I don’t know from experience of being one. But I have dealt with the annoyances of having to cook for one in less than ideal, carnivorous circumstances like the Fourth of July.

In college, the vegetarians always stood out at a tailgate like the one token bisexual male in a women’s studies seminar. They’d come bearing a package of partially thawed Boca burgers in their book bag and patiently hover by the grill with hungry eyes, waiting for a spot to open up that wasn’t completely contaminated with burger residue.… Continue Reading

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The Balanced Diet: Pan Seared Scallops with Carrot Romesco Sauce

Seared Scallops with Carrot Romesco Sauce

Looking back on my years growing up in the kitchen, I have to give a lot of credit to these pan seared scallops as the turning point where I really started to experiment and assert my own tastes.

While my mom was the fish queen, she never really made shellfish. For all those New England summers on Martha’s Vineyard, I don’t think we ever baked clams, shucked oysters, or steamed lobsters at home. Crustaceans just weren’t really her bread and butter in the kitchen (even if the bread and butter came in the form of a mayo-heavy lobster roll).

But my dad and I were all about summer seafood, especially the fried clam rolls at the local fish shop.… Continue Reading

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The 7 Best Healthy Meat and Potato Recipes for Father’s Day

The Best Healthy Meat and Potato Recipes for Father's Day

I feel some daughterly Jewish guilt about being out of town for Father’s Day this year. And now that guilt is compounded by the fact that I’m celebrating the holiday virtually with an array of meats that my dad no longer eats. Next year, I’ll be sure to put together a fish and potatoes menu for the modern pescaterian’s Father’s Day. But in the meantime, I’m going to satisfy the cravings of all the stereotypical dads out there who think kale salads are for sissies.… Continue Reading

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Th Balanced Diet: Grilled Shrimp Salad with Avocado and Carrot Ginger Dressing

Grilled Shrimp Salad Recipe with Avocado and Carrot Ginger Dressing | Healthy, Gluten-Free Japanese

I may have been the last one of my high school friends to own a pair of Mavi jeans, or to get the memo that cargo pants were no longer cool (for girls, at least), but I do like to think that I was always a trendsetter when it came to food.

When I moved to the city in 3rd grade I had a lot of catching up to do. Those precocious Upper West Side kids were already dipping baby carrots in hummus after school and wearing ripped cut-offs (the 90’s were a roller coaster ride for denim, and I never could keep up).… Continue Reading

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Meatless Monday: Arugula Pesto Pasta with Roasted Fennel and Ricotta Salata

Arugula Pesto Pasta with Roasted Fennel and Ricotta Salata

Some weeks I feel like I’m cooking just to keep up with the wilting greens in my fridge. I try my best to grocery shop with a plan of attack, and not just let my eyes and appetite do the choosing, otherwise I’d be up to my ears in organic produce and very poor. But part of cooking for my private client every week means that I end up coming home with lots of scraps of this and that. A lot of the time it’s a partially used bunch of herbs or half a clam shell of salad greens. And if so, I immediately turn them into a pesto.… Continue Reading

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