Green Papaya Salad

One of the many reasons I love living in California, is because we are able to get most of the ingredients needed to make authentic Thai food. Just 10 minutes from my house is a great Thai Market with all the fresh ingredients you need. This weekend I found a nice unripe papaya so I was inspired to make one of my favorite dishes, papaya salad.

Papaya Salad

  • Servings: 8-10
  • Difficulty: easy
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Ingredients:

  • 1 unripe papaya (shredded)
  • 1 handful of roasted peanuts
  • 1 handful of cherry tomatoes (quartered)
  • 1 handful of Chinese long beans (cut)
  • 1-2 Tbsp of dried shrimp
  • 2 cloves garlic
  • 1-2 fresh thai chilies (more if you want spicier)
  • 1 Tbsp fresh lime juice
  • 1 Tbsp tamarind juice
  • 1 – 2 tsp fish sauce
  • 1 Tbsp palm sugar (grated)

Directions:

  • In a large mortar and pestle pound the garlic, peanuts and shrimp together to make a loose paste.
  • Add chilies (per your taste) and pound together.
  • Add tomatoes and pound together.
  • Use a large metal spoon to mix the ingredients in the bottom of the mortar around to make sure you are mixing all ingredients.
  • Add the Chinese long beans and pound together.
  • Add the papaya and continue pounding until all ingredients are combined together. Continue to use the spoon to mix ingredients.
  • Add fresh lime juice, fish sauce, palm sugar and tamarind to taste.
  • The finished product should be a combination of sweet, spicy, and sour.
  • Serve on a plate with fresh cabbage and sticky rice.

 

Greek Spiralized Cucumber Salad

I got a new toy for Christmas! I got a spiralizer! This new gadget is going to inspire me to make more vegetables for my family. Here’s a big greek salad you can make for any potluck, party or just for your family.

You can change up the amounts based on your needs, it’s so simple you can’t go wrong!

Greek Spiralized Salad

  • Servings: 8-10
  • Difficulty: easy
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Ingredients:

  • 4-5 seedless English cucumber
  • 2 green bell pepper, chopped
  • 1 cup grape tomatoes, halved
  • 1/2 cup pitted kalamata olives, chopped
  • 1 cup red onion, sliced thin on spiralizer
  • 2 fresh lemon
  • 1 package of fresh feta
  • 1 cup extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 2 Tbsp fresh oregano leaves, minced

Directions:

  • Spiralize the cucumbers using the chipper blade on the spiralizer.
  • Cut the strands into smaller bite size pieces
  • Place on a paper towel and sprinkle with salt to help remove the excess water. Let sit for 1 hour
  • In a large bowl mix the bell pepper, tomatoes, olives and onion
  • Add cucumber
  • When ready to serve, toss with fresh feta and dressing

Dressing:

  • In a small bowl combine juice of 2 lemons
  • 1 cup olive oil
  • 1 Tbsp red wine vinegar
  • 2 Tbsp fresh chopped oregano
  • Salt and Pepper to taste

Israeli couscous with tomatoes, arugula and pine nuts

I love Israeli Couscous! It has a nice chewy texture and can mix well with lots of fresh vegetables. It pairs nicely with any protein and looks delicious.

This week at the farmers market I picked up some beautiful yellow organic cherry tomatoes and arugula. Adding this to the couscous was so good!

Israeli couscous with tomatoes, arugula and pine nuts

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 1 1/2 cup Israeli couscous
  • 3 Tbsp butter (divided)
  • 1/2 cup sweet white onion  (chopped)
  • 1/2 cup pine nuts
  • 1 bay leaf
  • 1 2/4 cup chicken broth
  • 1/4 cup parsley (chopped)
  • zest of 1/2 lemon
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp olive oil
  • 1 handful fresh arugula
  • 10-15 cherry tomatoes cut in fourths
  • Salt and pepper to taste

 

Directions:

  • In a large pan melt 1 Tbsp of butter and add pine nuts until brown
  • Remove pine nuts from pan and set aside
  • Add 2 Tbsp of butter and onions, cook until translucent
  • Add couscous and bay leaf and stir until brown
  • Add chicken broth and bring to a boil
  • Cover and let simmer until liquid is absorbed
  • Remove from heat and put in a bowl, let cool for 10 minutes
  • Add back the pine nuts, tomatoes, arugula, lemon zest, lemon juice, and parsley
  • Add salt and pepper to taste
  • Drizzle with olive  oil

Nathalie’s Peanut Sauce Noodle Salad

This is a recipe I’ve created and have been making for many years. It’s not a traditional Thai recipe but I do sometimes serve it at parties because I can make it ahead of time by cutting all the vegetables and making the noodles and placing in the refrigerator when ready. This also makes a great bento box lunch!

Nathalie's Peanut Sauce Noodle Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 1 handful of fresh bean sprouts
  • 3 carrots (julienned)
  • 1 medium diakon (julienned)
  • 3 Persian (or english) cucumbers (julienned)
  • 2 stalks of finely chopped green onions (optional)
  • 1 handful of finely chopped cilantro
  • 1 package of Chinese vermicelli noodles (prepared per package instructions)
  • 1 package of organic chicken tenders (boiled and cut) or you can substitute with a rotisserie chicken cut up
  • 1/4 cup Peanut Sauce – (recipe here) https://nathalieskitchen.com/2015/11/07/nathalies-thai-peanut-sauce/

Directions:

  • Assemble all ingredients in a bowl and serve with peanut sauce
  • If the noodles get to sticky you can rinse with cold water and squeeze the water out before assembling

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Arugula Salad with Tomatoes and Pine nuts and Dijon Dressing

I make Arugula salad almost every night. I find that this is such a great complement to many savory dishes I make, due to the pepperiness to the arugula. You can add any other vegetable you want, it’s so simple.

Arugula Salad with Tomatoes and Pine Nuts

  • Servings: 4
  • Difficulty: easy
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Ingredients:

  • 1-2 handfuls of washed fresh baby arugula
  • Tomatoes (any kind you want chopped up)
  • 1/4 cup of pine nuts
  • 1/4 cup of shaved parmesan cheese

Dressing:

  • 1/2 cup red wine vinegar
  • 1  teaspoon of Dijon mustard
  • 1/2 cup of olive oil
  • salt and pepper
  • 1/2 teaspoon of honey

Directions:

  • In a medium size bowl mix all salad ingredients together
  • In separate bowl, mix red wine vinegar, mustard, honey, salt and pepper
  • Add olive oil and whisk until combined
  • Drizzle over salad and toss

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Poached Egg with Arugula Salad

I love poached eggs! They are easy and super healthy and can be eaten with just about anything. This is great dish if you are watching your carb intake and need a quick healthy breakfast.

Arugula Salad with Poached Egg

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 2 handfuls  of arugula
  • 1 tomato cut or you can use cherry tomatoes
  • 1/2 sweet white onion
  • 3 pieces of uncooked bacon cut into pieces
  • Parmesan cheese shavings (to taste)
  • 2 Eggs (poached)

Dressing:

  • 1/4 teaspoon of Dijon mustard
  • 1 tablespoon of olive oil
  • 1 tablespoon of balsamic vinegar
  • salt and pepper

Directions:

In a large pan, sauté bacon pieces until crispy and add thinly sliced onion. Cook until translucent and remove and drain on a paper towel. Assemble arugula, tomatoes, and cheese in 2 bowls evenly. Add the onions and bacon to the top and add the poached egg. Mix the dressing ingredients together in a bowl and pour over the top.

Kale Salad with Champagne Vinegar Dressing

This is one of my favorite salads. I originally got the recipe from my friend Orit but I have change it up with different ingredients depending on my mood.

This is a healthy, easy and bright salad. This salad does not wilt easy, you can make this at least an hour before serving.

Kale Salad

  • Servings: 4-6
  • Difficulty: easy
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1-2 bunches of Kale

Clean thoroughly and remove the middle stem (its too hard to eat)

Chop up in bite size pieces and place in bowl

Rince and wash kale. Remove the stem.
Rinse and wash kale. Remove the stem.

Chop up the kale in bite size pieces
Chop up the kale in bite size pieces

Other ingrediants (optional)

Roasted Beets

Red Onion (sliced thinly)

Toasted Pine Nuts

Goat Cheese

Arugula

toast your pine nuts on the stove until warm.
toast your pine nuts on the stove until warm.

Dressing:

1/4 cup minced shallots

1/4 cup fresh lemon juice

1 tablespoon of champagne vinegar

1 teaspoon kosher salt

1/2 cup olive oil

1/2 TSP ground pepper

Combine shallots, lemon juice vinegar and salt in bowl. (this is important…let this marinate for 15 min)

Add olive oil slowly whisking to combine then add pepper and add more salt and pepper if desired and pour over kale.

Massage dressing with your hands to break down the roughness of the kale. Massage it hard!This is key!

Chop up shallot
Chop up shallot

Adding fresh lemon juice to the dressing
Adding fresh lemon juice to the dressing

Add salt and pepper and champagne vinegar
Add salt and pepper and champagne vinegar

slice your red onions thin.
Slice your red onions thin.

add olive oil to the dressing after marinating for 30 min. Other toppings are red onion, goat cheese and beets.
Add olive oil to the dressing after marinating for 30 min.
Other toppings are red onion, goat cheese and beets.

Add the dressing to the salad and massage well!
Add the dressing to the salad and massage well!