Beauty Salads, diet dishes, mom's recipes, Salads, Sides, Vegetables

Mom’s Salad, Basic

I’ve just recently realized that my mom has some pretty unique and inspiring recipes.  One of which is a classic that I’m sharing with you here:

mom's salad



  • romaine lettuce
  • jazz apple
  • celery
  • walnuts
  • fresh dill (optional, and not always present)

Salad Dressing (measurements are more like guidelines)

  • ~1/2 cup Simply Lemonade brand lemonade
  • ~3-4 tbsp olive oil
  • ~1/4  tsp ground cumin (optional)

*in the picture you will notice a piece of broiled steak which, though not part of the salad, always accompanies any meal at my mom’s house.

This is usually a lunchtime salad; a dinnertime salad would have many more exotic ingredients like tarragon or some kind of tiny leek that I don’t know the name of and you can only find at the Persian store. More to come on that…

Appetizers, Petit Bites, Salads, Sides, Vegetables

Carrot Salad with Mint and Granny Smith Apples

carrot salad

Ingredients (for 2-3 servings):

  • 3 carrots, grated
  • 1 granny smith apple, diced
  • 3-4 tbsp chopped fresh mint
  • 1/2 cup mayo
  • 2-3 tbsp milk
  • 1/4 tsp ground cumin
  • salt
  • handful of roasted pepitas (optional)


  1. Thin the mayo with milk and stir in cumin.
  2. Mix carrots, apple, mint (and pepitas) in a bowl with the mayo mixture.
  3. Add salt to taste.
Petit Bites, Salads, Sides

Potato Pickle Salad

This is totally a pregnancy craving recipe, but it’s awesome and easy. It’s nice when the potatoes are warm when you eat the salad.  Super yummy


  • small Yukon gold potatoes
  • pickles, chopped (I used cornichons)
  • mayo, 1/2 cup
  • sour cream, 1/4-1/2 cup
  • dijon mustard, 1 tsp
  • optional add-ins: pickle juice, chopped hard boiled egg, fresh chopped dill, horseradish/wasabi


  1. Steam the potatoes and quarter or dice.
  2. Mix together mayo, sour cream, and mustard.
  3. Toss potatoes and pickles in mayo mix, season with salt & pepper.




Rice Pilaf

  • 2 cup long grain rice
  • 1/2 cup orzo*
  • 2 tbsp butter
  • 2 tbsp oil
  • water
  1. Rinse rice.
  2. Heat oil and butter and fry orzo until dark brown.
  3. Add rice and saute 2 minutes.
  4. Add water enough to cover rice 1/2 inch.
  5. Bring to boil, cover, and simmer on low heat for 20-30 minutes.
  6. Remove from heat. Let rest covered for 30 minutes.
  7. Fluff with fork.

*if you don’t have orzo on hand, you can use dry spaghetti and just break up into small pieces.

Mains, Sides, Vegetables

French Green Lentils with Eggplant and Yogurt


I made this as a vegetarian main dish for a dinner party.  It turned out to be a great side dish as well for spicy pork stew.  Either way, serve this with steamed rice.


  • 2-3 cups French green lentils
  • chicken broth (optional)
  • water
  • 2 bay leaves
  • 4 cloves garlic, smashed
  • 2 tsp salt
  • 1 cup cherry tomatoes, halved
  • 2 shallots, finely chopped
  • 1 bunch parsley, chopped
  • 1/2 bunch dill, chopped
  • 6-8 Eggplants
  • 2 tbsp white wine vinegar
  • olive oil
  • salt and pepper
  • plain yogurt


  1. Soak lentils in warm water and 2 tsp salt for an hour. Drain and rinse.   Add lentils, chicken broth, water, 2 tsp salt, bay leaves, and garlic cloves to a stock pot with a lid.  Bake in 325 degree oven for 60 minutes (or simmer on stove), until lentils aren’t crunchy in the middle. Drain lentils. Discard garlic and bay leaves.
  2. Toss warm lentils with shallots (to soften them).  Add chopped herbs and tomato.  Drizzle olive oil.  Salt and pepper to taste.
  3. Pierce the eggplant multiple times with a knife and bake on cookie  sheet at 450 degrees for an hour, until the center is soft.  Slice vertically and scoop out the eggplant flesh into a strainer. Strain for 10 minutes.  Transfer eggplant to a bowl and mix with vinegar and salt.
  4. To serve, place lentils in a shallow bowl, top with eggplant in the center, top the eggplant with yogurt OR serve yogurt on the side (which is what I did).

You can add finely chopped carrots to make the lentil salad more hearty. Squeeze lime over it all for brightness.


diet dishes, Salads, Sides, Vegetables

Mung Bean Salad

Cook mung beans (boil in water for 30-40 minutes).  drain.

Toss with: chopped green onions, thinly sliced green cabbage.

Drizzle with: lemon juice, olive oil, salt, pepper.


  1. sub mung beans for french green lentils
  2. sub flat-leaf parsley and red onion for green onions
  3. add chopped cabbage, matchstick carrots, matchstick red bell pepper
  4. add ground cumin

Eat with  roasted chicken and Moroccan Roasted Cauliflower.