sides and salads Archive

My Favorite Lentil Salad

Lentils are a funny little legume. They’re teeny tiny little bits of awesome. They aren’t particularly pretty or glamorous, but lentils are affordable and nourishing. Bonus: lentils are also super delicious.

I cook with lentils often. And by often, I mean I make the same two lentil recipes over and over and over again: this Lentil and Sweet Potato Soup with Cilantro and Bacon and this crazy delicious Lentil Salad. I’m sorry to all other lentil salads out there, but this is my favorite lentil salad. It’s just so unexpected and awesome. The lentils are mixed with dried cranberries, capers, goat cheese, greens, and a phenomenal dressing that uses every spice in the cabinet. (If you think I’m kidding, look at the recipe. So. Many. Spices.)

I don’t know what else to say about this lentil salad. It’s wonderful and delicious and I make it all the time. I love it, my husband loves it, even the baby loves it. Just give it a try, and I bet this will quickly become your favorite lentil salad. Just make sure your spice pantry is well-stocked before you attempt to make the dressing because it uses a LOT of spices. (I noticed that this recipe really taps into “The C Spices”: cardamom, cayenne, cloves, coriander, cumin, cinnamon. So if you find yourself making this salad without a recipe, just toss in all the c spices and a few others and you’ll be fine!)

Oh, one last note! The original recipe calls for dried lentils (which then have to be cooked), but I’m lazy and I skip that step and just buy the pre-cooked lentils from Trader Joe’s and thus this salad is the easiest EVER. No cooking required. Thank goodness for the magic of TJ’s. 


my favorite lentil salad with goat cheese, cranberries, capers and spinach |


My Favorite Lentil Salad


  • Salad:
  • 1 pound cooked lentils
  • 1 shallot, sliced thinly
  • 1 cup dried cranberries
  • 1/3 cup capers
  • 1/3 cup goat cheese crumbles
  • A few handfuls of arugula or spinach
  • Optional add ins: fresh parsley or cilantro, chopped pecans or almonds, green onions.

  • Dressing:
  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. maple syrup (or honey)
  • 1 Tbsp. whole grain mustard
  • Salt & pepper, to taste
  • 1 tsp. ground cumin
  • ½ tsp. ground cinnamon
  • ½ tsp. turmeric
  • ½ tsp. ground coriander
  • ½ tsp ground cardamom
  • ½ tsp. cayenne pepper
  • ¼ tsp. ground cloves
  • ¼ tsp. ground nutmeg


  1. Place all dressing ingredients in a small mason jar and give it a good shake until combined.
  2. In a large bowl, combine cooked lentils, dried cranberries, capers, and sliced shallots. Toss with the dressing. Gently fold in the greens and half of the crumbled goat cheese, stir to coat. Before serving, crumble the rest of the goat cheese atop the salad. Serve at room temperature.
  3. This salad keeps well in the fridge for a few days.


Adapted from My New Roots






Pickled Nectarine and Burrata Salad

I blinked.

I blinked and suddenly it’s September.

I blinked and summer is already fading into fall. There are leaves on the ground and sweaters in stores.

I blinked and my baby is suddenly feeling less and less like a baby. Margot Louise will be a year old next month. (How did that happen?!) She refuses to crawl, but she is so close to walking. She is fierce and funny and stubborn and independent. She jabbers all day long. She devours (most) everything I put in front of her. She’s obsessed with my soba noodle salad and roasted sweet potatoes (with a touch of cinnamon and coconut oil). She hates blueberries.

She makes me feel all the things. (And now, a gratuitous cute baby pic!)

margot louise

Despite my best attempts, the blog has largely been ignored. I’ve been cooking and eating and eating and cooking. (If you don’t believe me, peep my Instagram feed.) I just haven’t written a darn thing. I warned you this might happen, and I had every intention of proving myself wrong. It turns out that I was right all along.

I’ve made this pickled nectarine and burrata salad at least 3 times this summer (and have been meaning to post the recipe for weeks!). The grocery store next to my house started carrying burrata cheese and I have very mixed feelings about this development. The problem is that burrata is so incredibly delicious and I want to eat it all the time. However, burrata ain’t cheap. You’ve heard the expression “champagne taste on a beer budget”? Well, I’d like to change that expression to “Burrata taste on a Velveeta budget”. I love me some burrata cheese, but my wallet does not.

That being said, this salad is totally delicious and the creamy burrata mixed with the pickled nectarines is OUT OF THIS WORLD. The cheese is worth every penny. (Note: if you can’t find burrata cheese or would like a more affordable substitution, fresh mozzarella would also work nicely in this salad!)

So, soak up the last of summer while you still can. Buy all the nectarines and all the burrata cheese and eat this salad every night of September. (Ok, that might not be the reasonable choice. However, I implore you to make this salad while nectarines are ripe and in season. Get on it!)

pickled nectarine and burrata salad |

Pickled Nectarine and Burrata Salad

Serving Size: Makes 2 plated salads


  • 2 nectarines, thinly sliced
  • 1/4 small red onion, thinly sliced
  • 1/4 cup white wine vinegar
  • 1 teaspoon sugar
  • Sea salt and freshly ground pepper
  • 1/4 teaspoon nutmeg
  • 2 cups arugula
  • 1/2 cup fresh mint
  • 1/2 cup fresh basil
  • 2 tablespoons olive oil plus more for drizzling
  • Fresh urrata cheese


  1. Mix together vinegar, salt, pepper, sugar and nutmeg. Combine nectarines and red onion in a small bowl and pour vinegar mixture over the fruit. Set aside and let sit for 15 minutes to an hour.
  2. Drain nectarines and onions (reserve liquid). Combine the fruit and onions with arugula, mint, and basil. Mix 2-3 tablespoons of pickling liquid with 2 tablespoons of olive oil. Taste and adjust seasonings as needed. Toss the arugula and nectarine mixture with the dressing.
  3. To plate, place a small portion of burrata in the center of a shallow bowl. Arrange salad around the burrata cheese. Drizzle with a bit of extra olive oil or dressing. Season with salt and pepper, if needed. Serve with crostini or crusty bread.

 Recipe adapted from Epicurious


Heat Wave Eats: Thai Quinoa Peanut Salad and Other Recipes for Hot Days


Hello, friends! It’s been awhile.

I took a much needed break from blogging, and it was really good for my soul. I’ve cooked with a strange sense of freedom for the past few months. I haven’t had to worry about whether or not a dish will photograph well. I’ve been able to go back and cook a lot of my old favorites, because I wasn’t worried about coming up with blog content. I haven’t had to think about lighting or composition or SEO or any of that stuff. Nope, I just cooked whatever I felt like cooking. I’ve made an effort to use what I have on hand. To waste less, and utilize my pantry and garden more. It’s been incredibly refreshing.

But, I’ve missed blogging. I’m itching to write, to get in the kitchen and try new things. To experiment and daydream and tinker. I’m still figuring out how to balance work and life and motherhood and blogging. It’s a challenge, but I’m getting there. Baby steps.

So, here I am. I decided to jump back into blogging, right in the middle of the craziest heat wave Portland has ever seen in June. The weather is gross. But, for whatever reason, I’ve felt inspired and creative and I’ve been in the kitchen a lot. Granted, I haven’t been “cooking”, per se. No, I’ve been assembling and arranging delicious meals with a minimum of cooking with any sort of heat. I refuse to turn on my oven.

For my grand return to blogging, I thought I’d share with you a few of the recipes that have been my saving grace during this crazy heat wave. Below, I’ll share my recipe for my new favorite summer salad – Thai Peanut Quinoa Salad – as well as links to a whole bunch of other recipes that are perfect for hot summer nights. These recipes all require little or no cooking (or a slow cooker!) and are some of my all-time favorites for summertime eatin’.

First the links (recipe for Thai Peanut Quinoa Salad to follow!):

heat wave recipe roundup (my favorite dishes that require little or no cooking) |


THE BEST LENTIL SALAD, EVER (from My New Roots) – This salad is true to its name. It is the best lentil salad, ever. The dressing requires a lot of spices (be sure you’re stocked up), but other than that it’s super easy to make. And I make it with pre-cooked lentils from Trader Joe’s so no cooking is required!

PAD THAI SPRING ROLLS WITH RED CURRY PEANUT SAUCE (from With Food and Love) – I haven’t actually made THIS recipe yet, but I make a lot of spring rolls this time of year. Throw some greens, protein, rice noodles and pickled veg into a rice paper wrapper and call it good. And here’s my favorite peanut sauce recipe, for dipping!

GARDEN GAZPACHO (from the blog archives) – classic summertime fare. This version includes a few fire roasted tomatoes (which won’t heat up your house, I promise) and a whole jalapeno, for good measure.

BUCKWHEAT SOBA SALAD WITH SNOW PEAS AND RADISHES (From my blog archives) – I could eat soba salads every day and be happy. I make a lot of different variations of cold soba salads, but this one might be my favorite. It’s simple, easy, and tasty.

STRAWBERRY CAPRESE WITH PISTACHIO PESTO (from How Sweet Eats) – Such an interesting twist on a traditional caprese. Simple, seasonal, and stunning.

SLOW COOKER KOREAN SHORT RIB TACOS (from Tasty Kitchen) – I make a version of this recipe a couple times a month and then use the meat in tacos, lettuce wraps, salads, burritos, etc. I’ve been keeping a container of shredded napa cabbage in the fridge, and I just toss the korean short rib meat with the cabbage, a sesame vinaigrette, and kimchi. It’s the best lunch.

STRAWBERRY CREAM PIE (From my blog archives) – Fresh strawberries, piled atop a mascarpone and cream cheese filling and a ginger snap crust. Doesn’t get much better than this. Pro tip: use any fresh berries that are in season, it’ll be just as delicious.

And now for a new recipe! This salad is so darn addictive, I’ve made it a zillion times over the past few weeks. Each time I make it, I change it up a little bit. Sometimes I include cherry tomatoes, other times I’ll throw in a red bell pepper. Sometimes I make it spicy, and other times, I leave it light and fresh and simple. Really, there’s a lot of ways you can go with it. Just make it. Eat it. Enjoy it. And stay cool!

thai peanut quinoa salad | rosemarried


Thai Quinoa Peanut Salad


  • 1 cup quinoa
  • 1 serrano pepper, seeds removed and sliced thin
  • 1/2 cup cherry tomatoes, halved
  • 1-2 carrots, julienned
  • 1/2 a cucumber, thinly sliced
  • 4 green onions, thinly sliced
  • 1.5 cups of shredded red cabbage
  • 3 teaspoons fish sauce
  • The juice of 2 limes
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon freshly grated ginger
  • Pinch of red pepper flakes
  • ½ cup chopped peanuts
  • Handful of chopped cilantro
  • Handful of chopped Thai basil


  1. Cook quinoa according to package directions. Set aside and allow to cool.
  2. In a small bowl, whisk together the fish sauce, lime juice, honey, oils, and spices.
  3. Toss together the vegetables and quinoa. Pour dressing over the mixture, and stir to coat. Taste, and adjust seasonings if needed. When ready to serve, sprinkle the cilantro, Thai basil, and peanuts over the salad before serving.


I used red quinoa for this recipe, but regular brown quinoa would also work.

(Recipe adapted from Foodie Crush)


Warm Curried Cauliflower Salad with Dried Cranberries, Cilantro, and Almonds

The other day I confessed to my husband that the blog is stressing me out. I know that I’ve neglected the blog recently, and that my posts are spotty and infrequent. I just feel so guilty about it. It sucks. But you know what else sucks? Feeling guilty about my blog. Frankly, it’s just stupid. I started this blog because I was working at a job I didn’t like and I desperately needed a creative outlet. I found so much joy in cooking and I wanted to share that joy with others. So, I cooked and I wrote and I found so much freedom in the process.

But here I am, nearly 5 years later and my life has changed drastically. I quit my job and started my own freelance marketing business. I started working for a farmer’s market. I had a baby.

In addition, blogging has changed. It’s become much more of a business. It feels much less like a community, and more like a competition. It’s become about imagery and props and styling, not about content. To be honest, I’m a little tired of it. I’ve been mulling over these thoughts for awhile, and then I read a recent post by Michelle at Hummingbird High and it really resonated with me. She spoke honestly about her thoughts on blogging, and it was refreshing to read someone speak openly and honestly about the current state of the blog world.

When I started this blog, I was working a 9-5 desk job. Blogging was strangely easier in those days, as I would come home after work and would work out the frustrations of the day in the kitchen. It was the best kind of therapy. These days, I don’t have set work hours. I’m a stay-at-home mom, sort of. I’m also a working professional, and I love my work. I’m juggling a lot. I have eight hours of childcare a week. Eight.

The reality is, I just don’t have a lot of time to devote to the blog right now and I feel I need to take a little time and reassess my priorities. I want to write and post for the right reasons, not out of stress or obligation. I started this blog because it was really good for me. It brought me a lot of joy and satisfaction. (It certainly wasn’t a source of stress!) I need to get back to that place.

Lest you panic, I’m not shutting down the blog. I promise, I’m not going anywhere. I’ll still post recipes, but I’ll post when I feel it makes sense. I’ll post when I feel inspired. I’ll post when I find a little spare time. I’ll post when my kid starts napping regularly and gives me a few hours to myself. ;)

I’m still here, I just need a little reboot.

Thanks for reading, and thanks for understanding. Chances are, I’ll post more frequently now that I’ve gotten this off my chest.

I feel better already.


warm curried cauliflower salad |




1 head cauliflower

1/2 cup dried cranberries

1/4 cup roughly chopped cilantro

1/4 cup slivered almonds

4 green onions, sliced thinly

1 clove garlic, minced

2 tablespoons olive oil

1.5 tablespoons curry powder

1 teaspoon ground turmeric

1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

Kosher salt & freshly ground black pepper, to taste



Preheat oven to 400 F. Line a baking sheet with foil or Silpat.

Trim the cauliflower into small (half inch or inch) florets.

Mix together the olive oil, spices, and minced garlic. Toss cauliflower florets with oil and spice mixture, making sure that cauliflower is well coated.

Place cauliflower on lined baking sheet and roast in the oven for 10-15 minutes, flipping once, or until fork tender and browning along the edges.

Remove cauliflower from oven and allow to cool slightly. Toss with dried cranberries, almonds, cilantro, and green onions. Taste and adjust seasonings if needed. Serve warm. (Note: I squeezed a little lime juice over the top of the salad before serving and it was delicious!)

Shredded Brussels Sprout Caesar with Bacon

The first time I made this Brussels sprout Caesar salad was for Thanksgiving dinner. I posted a photo of the salad on my Instagram feed, and a couple of people asked if I’d be sharing the recipe. I responded with a resounding yes, and let them know that I’d be posting the recipe the following week.

That was 3 months ago. (But who’s counting?!?)

As I’ve said time and time again, this business of having a baby is time consuming. It’s completely awesome, but it takes every spare ounce of energy that I can muster. And when I do finally get a few moments to myself, I have to use that time very wisely (i.e. working on projects for my clients, taking a shower, doing laundry, etc.) The ole blog tends gets left in the dust.

But, I am determined to get back in the saddle. I’ve been cooking a lot lately, and it feels great. I’m still trying to find the time and energy to photograph and write about food, but I’m getting there. Baby steps, people. Baby steps. (Please tell me you’re reading this in Bill Murray’s voice. What About Bob? is the best.)

So, it took me 3 months to get around to posting this Brussels sprout Caesar salad recipe. This salad is worth the wait, I promise. It’s all of the best things, tossed together into one tasty salad: Brussels sprouts seared in bacon fat, mixed with a tangy yogurt Caesar dressing, parmesan cheese, and crispy bacon.

Folks, it doesn’t get much better than this.

Brussels Sprout Caesar with Bacon |


Shredded Brussels Sprout Caesar with Bacon

A warm Caesar salad, made with shredded Brussels sprouts, crispy bacon, and a tangy yogurt Caesar dressing. Adapted from


  • 4 slices bacon
  • 1 pound brussels sprouts, stems removed and sliced very thin
  • 1/4 cup of freshly grated Parmesan cheese
  • 2 garlic cloves, peeled
  • 3 tablespoons greek yogurt
  • 1 tablespoon dijon mustard
  • 1 teaspoon red wine vinegar
  • 3 anchovies, minced
  • Kosher salt & freshly ground black pepper
  • The juice of half a lemon
  • 1/4 cup olive oil


  1. First, cook the bacon. (I’m more of a stovetop bacon kind of girl, but feel free to cook the bacon to your liking!) Cook bacon in a skillet over medium heat, flipping once, until the fat renders and the bacon is good and crispy. When ready, remove the bacon from the skillet and place on a plate lined with a paper towel. Reserve 1 tablespoon of bacon grease in the pan, and pour off the rest of the grease.
  2. Next, make the dressing. In a food processor or blender pulse together the greek yogurt, anchovies, garlic, mustard, red wine vinegar, lemon juice, and olive oil. Blend until smooth and creamy. Taste, and adjust seasonings if needed.
  3. Heat skillet with reserved bacon grease over medium heat. Toss shredded Brussels sprouts in the pan, making sure to evenly coat with bacon grease. Cook the sprouts for 4-6 minutes, until warm and browning along the edges.
  4. Remove sprouts from the skillet and toss with a few spoonfuls of the dressing. Season with salt and pepper. Toss with grated parmesan cheese and crumble bacon over the top of the salad. Serve warm, with an extra dusting of freshly grated black pepper.

Grilled Artichokes with Garlic Herb Aioli + My Favorite Labor Day Grilling Recipes!


I don’t post a lot of grilling recipes here. That’s mostly due to the fact that my husband is the primary griller in our home, and I have no idea how he does what he does. Therefore, I cannot share these recipes and tips with you. His grill methods are a mystery to me! (I will say, however, that he helped me develop a recipe for Grilled Flank Steak with Charred Green Onions and Hazelnut Romesco, which can be found in my new cookbook! Just sayin’.)

However, I do occasionally dabble in grilling from time to time.

There’s something about grilling that is just so satisfying. Cooking food over an open flame (or coals) in the great outdoors is a bit of a challenge, but it’s also a ton of fun. And, Labor Day weekend is the perfect time to grill up some grub and soak up the last bits of summer.

A few weeks ago, we decided to grill up a few artichokes with dinner. It was a fantastic decision. Honestly, I cannot begin to express to you how delicious they were. We gobbled up the artichokes in moments, leaving behind a big ole heap of artichoke carnage. It was awesome. I usually steam or boil artichokes, which is also delicious, but grilling brings them up a notch. The grill imparts just a bit of char and a slightly smoky flavor. It’s perfect.

So, then, I’ll share with you my recipe for Grilled Artichokes with Garlic and Herb Aioli. In addition, I’ve posted a whole list of my favorite grilling recipes, all of which would be perfect for your Labor Day BBQ.  Whatever your plans may be, I hope you enjoy the holiday weekend and that you enjoy these last lovely bits of summer.

Grilled Artichokes with Garlic Herb Aioli


  • 4 artichokes
  • 2 lemons, halved
  • Olive oil
  • 1/2 cup mayonaise
  • 2 cloves garlic, finely minced
  • Freshly ground black pepper
  • 1 tablespoon minced fresh herbs, such as rosemary, oregano, and thyme


  1. First, trim the artichokes. Clip the thorns (the sharp tips of the artichoke leaves) with scissors and remove any small outer leaves near the base of the stem.
  2. Place the artichokes and a couple of lemon halves in a large pot of salted water. Bring to a boil, and cook for approximately 30 minutes. (To check and see if the artichokes are done, stick a fork in the stem of the artichoke. If it’s tender and the fork pulls out easily, they’re ready!)
  3. Drain off the water and allow artichokes to cool for a few minutes. In the meantime, prepare your grill.
  4. Once your grill is hot and the artichokes are cook enough to handle, prepare the artichokes for grilling. Using a sharp knife, cut the artichokes in half lengthwise. Then, using a spoon or paring knife, remove the choke (the fuzzy bits in the center). Brush artichokes with olive oil and place on a plate.
  5. Place artichoke halves on the center of the grill, directly over the heat. Grill for 10 minutes, or until you get grill marks.
  6. To make the aioli, mix together the mayo, pepper, garlic, and fresh herbs. Serve the grilled artichokes with the aioli and slices of fresh lemon.


labor day grilling recipes | rosemarried


A few of my personal favorite grilling recipes: 

Grilled Brussels Sprouts with Whole Grain Mustard

Grilled Corn Salad with Cherry Tomatoes and Avocado

Grilled Zucchini Bruschetta


A few of my favorite grilling recipes from a few of my favorite blogs: 

Grilled Pizzas – 101 Cookbooks

Grilled Chipotle Pork Tenderloin with Fresh Cherry Salsa – Sweet Peas & Saffron

Grilled Watermelon with Jalapeno, Feta, and Honey – Domesticate Me

Grilled Zucchini and Corn Pasta with Parmesan – The Scrumptious Pumpkin

Grilled Halloumi with Strawberries and Herbs - The Turntable Kitchen

Grilled Kale & Fig Salad – Local Haven

Grilled Apricot and Burrata Salad – PDX Food Love

Grilled Peaches with Mascarpone Whipped Cream and Caramel Sauce – Spicy Southern Kitchen


Happy Labor Day weekend, y’all!




The Best Wedge Salad with Buttermilk Blue Cheese Dressing


I will make no apologies for my love of a good wedge salad. No, there is absolutely nothing to be ashamed of here – just crisp iceberg lettuce, drowning in blue cheese dressing and adorned with a myriad of tasty toppings.

Sure, a wedge salad is a little cliché. This is nothing new, people. But you know what? A classic wedge salad on a hot summer day is damn near perfect. It’s good old-fashioned deliciousness.

Now, the following is not exactly what I’d call a “recipe”. A wedge salad is not a difficult thing to assemble, and there are a million different variations on the classic wedge. So, I’m including a list of suggested wedge toppings (mix and match to your heart’s desire!) and an incredible recipe for homemade blue cheese dressing. I got this recipe from my co-worker at the Beaverton Farmer’s Market. She and her husband have been in the restaurant business for 20 years, and this is their tried and true blue cheese dressing recipe. Let me tell you, it’s perfect. I heartily encourage you to make a big ole batch of this buttermilk blue cheese dressing today, and then douse some iceberg lettuce in the creamy blue cheese goodness.

Here, in no particular order, are my favorite wedge salad toppings. Feel free to comment with your favorite toppings as well!



*Hard boiled egg


*Pickled beets

*Heirloom tomatoes

*Crispy fried shallots

*Sunflower seeds




*Pickled red onion

Really, the possibilities are endless. You can even swap out the iceberg lettuce for another type of green, such as romaine, radicchio, or butter lettuce. Get creative with it. The wedge shown here is topped with heirloom cherry tomatoes, avocado, chives, sunflower seeds, and freshly ground black pepper.

And, without further ado, here is a recipe for the BEST blue cheese dressing of all time.


classic wedge salad with buttermilk blue cheese dressing |

The Best Buttermilk Blue Cheese Dressing


  • 1 teaspoon minced garlic
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Worcestershire sauce
  • A couple dashes Tabasco sauce
  • 1/2 cup sour cream
  • 1.5 cups mayonnaise
  • 1/4 cup buttermilk
  • 3/4 cup crumbled blue cheese


  1. In a small bowl, combine the garlic and spices. In a larger bowl, whisk together the vinegar, mustard, sour cream, mayo, and buttermilk.
  2. Stir in the garlic and spices, until combined. Gently fold in the blue cheese crumbles. Taste, and adjust seasonings as needed.
  3. Refrigerate dressing for several hours (or overnight), to allow flavors to meld. Store in the fridge in an airtight container for up to one week.