Pickled onions: my new super weird food obsession. My personal favorite is a red onion pickle I've been doing with pomegranate molasses. I make a batch and keep it in the fridge for up to two weeks and use them through out the week to up my game on salads, fish, chicken, grain bowls etc.
Created in 1923 at the famed Palace Hotel in San Francisco, Green Goddess dressing is an enduring favorite. I intend absolutely no shade towards Chef Philip Roemer, in presenting you with Green Goddess 2.0 (that is Avo Goddess), created by the considerably less famous Chef Joanna Rashid (me), in my humble kitchen of yesteryear. This recipe is both hipster and San Francisco culinary purist approved. I use it as a salad dressing, veggie dip, and sandwich spread. Make a shit ton, put it in the fridge, enjoy all the time. You're welcome.
File this Lemon Einkorn Rosemary Loaf under 'love for olive oil cakes!' The use of einkorn flour makes it hipster approved and the hint of rosemary gives it that je ne sais quoi. Literally, ne sais quoi- no one could solve the mystery ingredient. Really though, rosemary and lemon are Mediterranean friends who found a desert in which they could be together at last. It was meant to be. Enjoy a slice with a cup of tea or as brunch, breakfast, or dessert.
You don't need to have dreadlocks and live in a commune to make kombucha. Even those of the suit-wearing clean cut variety can agree that $4 per bottle is a little steep if you're set on making kombucha a daily health habit. Hippies and yuppies alike can brew this wondrous beverage at home with minimal effort and cost. Here's the rundown on what you need to become a kombucha home brewer.
Turmeric is so hot right now (read in zoolander voice). There is this weird turmeric "golden milk" thing that is all the rage and, at the risk of seeming more uncool than I already am, I'll say it tastes like shit and only makes me think of golden showers (a filthy thought, I know). So yeah, that's all bad. If you know me you know that I am not really very cool. I drive and minivan and am a member of the PTA at my kids' school. So yeah, that's pretty bad too. Apart from staying up until 2 am in Las Vegas last weekend, this tea might be the only cool thing I did this month. Oh and it's delicious.
30 minutes of hustle and good ingredients (duh, always!) and you'll have caramelized fennel and gruyere tartines for lunch. I know what you're thinking. "That's just an open face grilled cheese in the picture." To which I would hostilely respond, "No, it's a tartine. Obviously! Observe Switzerland's national treasure (gruyere) melted all over it."