Massaged Kale Salad Recipe

By Alexandra Fleischman | June 27, 2013

massaged kale, kale, tahini, lemon, kale salad, pomegranate seeds, no cook, recipe, kale recipe

massaged kale, kale, tahini, lemon, kale salad, pomegranate seeds, no cook, recipe, kale recipe

A side of sautéed greens is an easy, elegant classic. But when I made them last week, I regretted it. Unfortunately, even one burner on the stove quickly heats up my small apartment more than one measly window unit can handle.

I turn to a vegetable that wilts beautifully without heat—the one and only, superfood kale. Massaged kale isn’t cooked, per se, but the dressing is worked into the leaves, taking on both the flavor and a softer texture.

How long the kale is massaged controls the softness—most massaged kale salads call for five minutes or less of massaging. Personally, I like my kale a lot softer, massaged for fifteen or more. Tahini adds an undeniable rich, nutty flavor and creamy texture that elevates this side to a memorable (not to mention addictive) dish. The antioxidant-packed pomegranate seeds brighten up the flavor profile, as do the mint and lemon juice.

For more sides of greens, see these recipes:

Healthy Spring Sautee of Overwintered Spinach, Leeks and Carrots

Braised Collard Greens with Masala Caramelized Onions

Quinoa & Greens

Grilled Treviso with Watercress and Creamy Blue Cheese


Thai Drunken Noodles Recipe

By Sara Mae Danish | June 6, 2013

thai drunken noodles, rice noodles, pad kee mao, chicken, sara mae danish

thai drunken noodles, rice noodles, pad kee mao, chicken, sara mae danish

Drunken noodles, also known as Pad Kee Mao, is traditional Thai street fare.  Though the recipe doesn’t call for alcohol, it is aptly named, as it’s a go to dish for locals who’ve had a late night partying.  Since its roots stem from informal food stands, the ingredients do vary, however, what they all have in common are velvety rice noodles and a delicious garlic sauce that is sweet and spicy.

For more recipes from Sara Mae Danish:

Deconstructed Salade Niçoise

Korean Bibimbaap

Scallop Crudo

Middle Eastern Pizza

Singapore-Style Rice Noodles Recipe

By Joanne Bruno | June 3, 2013

rice noodles, singapore-style, stir fry noodles, vermicelli

rice noodles, singapore-style, stir fry noodles, vermicelli

Now that summer is officially here, I’m hoping that warm weather will come with it. And with that comes a need for recipes that don’t require you to turn on the stove or oven for any extended period of time. The best thing about rice noodles is that all they need is a soak in hot water to get soft. So, just stir fry up a variety of veggies (here I’ve used bell peppers and cabbage), mix up a curry-infused sauce and dinner will be on the table within fifteen minutes, with minimal heat generated.

Adapted from Vegetarian Times

rice noodles, singapore-style, stir fry noodles, vermicelli

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others

Tomatillo, Onion, and Black Bean Salad

By Alexandra Fleischman | May 30, 2013

tomatillos, no cook, summer, salad

Ninety degrees is a lot for me to handle regardless of what I’m doing. But cooking? That’s something both I and my kitchen just can’t do. Forget turning on the oven, I’ll order in, thank you.

The truth is, I have come to love food that can be prepared without turning on either a stove or oven. When I think of summer dinners growing up at home, I remember not the normal taco nights or pastas, but my mom’s cucumber salad in minty, lemony yogurt sauce. The tomatillo, sweet onion and black bean salads thrown together with cilantro and lime juice she made extra-tangy, and homemade popsicles and fruit salads for dessert with just a smidgen of added sugar. And of course, gazpacho.

With extra lime juice, this tomatillo, onion and black bean salad is surprisingly refreshing, light, and simple. Need a little more? Consider adding chopped up mango or avocado, or sprinkle queso fresco over the top with a sprig of cilantro for garnish.

Here are some more oven- and stove-free recipes to beat the heat:

Asparagus Radish Salad

Fennel and Blood Orange Salad

Marinated Celery

Roasted Spring-Garlic Hummus

By Kendall Kish | May 28, 2013

hummus, spring garlic, roasted, spring
hummus, roasted garlic hummus

Roasted Garlic Hummus

Roasted spring garlic is sweet and gives wonderful depth of flavor to hummus, which traditionally calls for raw garlic. Of course you can buy hummus anywhere, but once you try making it at home you will certainly make it often. It’s creamier, richer, and nothing beats eating it fresh while still warm. It’s the perfect sandwich spread, dip for veggies, or party-starter.

To learn more about Spring Garlic, click here to read the Back to Basics article.

roasted garlic, spring garlic, garlic, hummus

Photos: Kendall Kish

More Back to Basics Recipes:

Chili-Mango Bok Choy Slaw

Roasted Radishes with Greens

Roasted Baby Artichokes and Garlic

Kale and Quinoa Salad with Roasted Beets

Scallop Crudo Recipe

By Sara Mae Danish | May 20, 2013

scallop, raw, crudo, healthy
scallop, raw, crudo, healthy

Bright and fresh, this scallop crudo gets a kick from sweet red peppers. (Photo: Edsel L)

Raw fish and shellfish are prepared by different cultures across the globe. South America is infamously known for their ceviche, the Japanese for sashimi, and the Italian’s have their crudo. While ceviche is more sauce heavy and sashimi is undressed, crudo lies somewhere between. It is not overly sauced but sits in a light bath of citrus, olive oil and salt. In this dish, the citrus and velvety olive oil enhance the inherent sweetness of the scallop and bring it to a whole other level. I prefer scallops when making crudo as it is both meaty and sweet. I top it with sprigs of dill and sweet red chili to add a contrast of flavor and texture.

For more recipes from Sara Mae Danish:

Middle Eastern Pizza

Thai Green Papaya Salad

Korean Bibimbaap

Tuna with Pasta

Deconstructed Salade Niçoise

Som Tam (Thai Green Papaya Salad) Recipe

By Sara Mae Danish | May 2, 2013

som tom, thai, green papaya, healthy, light
som tom, thai, green papaya, healthy, light

Thai Green Papaya salad gets its crunch from fresh produce and a sprinkling of yummy peanuts.

Now that supermarkets are expanding their inventory, it’s a lot easier to come by “exotic” products. Fish sauce, regional spices and condiments are sprouting from the aisles of local grocery stores, allowing us to explore food from different cultures with ease. One of my favorite Thai dishes is Som Tum or green papaya salad. It’s a delicious starter or side with so many contrasting flavors and textures. There are sweet, sour and spicy notes and a variety of textures–soft tomatoes, papaya that’s been slightly softened from the dressing, and crunchy peanuts. This is great on its own or served alongside grilled fish, poultry or meat.

Vegetable Ramen Recipe

By Ashley Beck | April 29, 2013

vegetables, ramen, vegetarian, meatless monday
vegetables, ramen, vegetarian, meatless monday

This soothing vegetarian ramen is a great way to eat your vegetables. (Photo: Renée s. Suen)

This ramen is packed with a rainbow of vegetables providing you with a great amount and variety of vitamins and nutrients. The perfect remedy if you’re battling a cold, a hangover, fatigue, or just want a smorgasbord of vegetables in a delectable broth. Often times we forget that fresh wholesome ingredients are what our body needs to repair itself. Okay, so the last thing you want when your hungover is vegetables, but combined with this umami-filled broth, you may just change your mind. So skip the pills, tonics, energy drinks and hair of the dog. And in 30 short minutes, see if this ramen isn’t the key ingredient to bring you back to life.

Another reason I love this recipe is because it combines so many different textures. I add some vegetables at the beginning to give the ramen a deeper flavor, and some at the end to remind you of the freshness of the veggies. The lovely resiliency of the mushrooms, the pop of the corn and the crunch of the cabbage. I also like to add the zucchini a bit after the celery, onion, carrot and garlic so that it doesn’t get mushy and retains its beautiful green color. And in this particular ramen, the broth can be made with either vegetable or chicken stock, depending on your preferences. It’s the white wine and soy sauce that will give this ramen its umami comfort.

The recipe calls for vegetables I find most delicious in this dish. However, this recipe can also be a great opportunity to get creative, so feel free to ad-lib on the veggies. Throw in whatever suits your mood, or what you already have on hand. The important thing is to add some vegetables in the beginning as part of the mirepoix, or broth starter, and some near the end so you still get those delightfully different textures.

For Friday Try-day Recipes:

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