We [Heart] Food

Category: Salads and Light Soups

  • Rice Noodle Salad with Vegetables and Tofu

    Lisa got tired of my experiments and just wanted to make a light, healthy asian-themed salad for dinner, and this one, featuring rice noodles, quick-stir-fried vegetables, and tofu was just what she wanted.  The vegetables are still nice and crisp when you place them on the platter, and the entire dish is incredibly refreshing.  The […]

  • Catch-Up Post #4: Orzo Super Salad

    Lisa saw this recipe on 101 Cookbooks and immediately added it to her must-have list. The cool salad was a tasty treat during our mini-heatwave a few weeks ago. For the sprouts, we found a pack that included many varieties we hadn’t previously tried — they added crunch and texture to this healthy dish. Orzo […]

  • Catch-Up Post #3: Portobello Salad with Spicy Mustard Dressing, and an award

    Here’s a recipe from Veganomicon: The Ultimate Vegan Cookbook that’s been sitting in the “need to post” pile for a while… we broke out the grill for this one a few months ago. We love the taste and texture of grilled portobellos, and when placed over a bed of greens and garbanzos with a slightly spicy, […]

  • Creamless Mushroom Soup

    I found this recipe on Pino Luongo’s blog, and it also appears in his cookbook, La Mia Cucina Toscana: A Tuscan Cooks in America. Frequent readers of this blog know that Lisa and I both love mushrooms, and the prospect of a creamless creamy soup sounded really appealing. We had also just picked up a […]

  • Barley and Roasted Vegetable Salad

    We brought this salad to a party, it sounded pretty hearty and would be appreciated by vegetarians and meat-eaters alike: who doesn’t like roasted veggies? The original recipe, from Cooking Light, features eggplant and yellow squash, which we nixed and substituted asparagus and winter squash. The combination was fantastic, the only slight mis-step perhaps was […]