End of Summer Strawberry Salad

This salad is a showstopper and it takes about as much time to make as a normal chopped veggie salad! It’s also a great way to eat up those last few strawberries (or blueberries or maybe peaches) before the first frost kicks in.

The peppery bite of the arugula along with the tartness of the dressing contrasts beautifully with the sweetness of the strawberries and the candied walnuts

The bowl is by Andrea Keim you can find more of her work here.

End of Summer Strawberry Salad (Gluten-Free, Dairy-Free)

  • Servings: 3-4 as a side salad
  • Difficulty: Heat & Stir, Measure & Mix, Wash & Dress
  • Print


DSC_0376 (2)

Lemon Vinaigrette:

1 tsp good brown mustard

1 lemon juiced

2 Tbsp rice vinegar or other light vinegar

2 Tbsp olive or other oil

lots of freshly cracked pepper

Candied Walnuts:

1-2 Tbsp sugar

1 handful of walnuts (or pecans, or whatever nuts you like), chopped

canola or olive oil

Other Salad Stuff:

1 container/bag of arugula

1 large handful of strawberries sliced or quartered

  1. Heat a nonstick pan with to medium heat. Add in the oil, sugar and nuts and stir until the sugar becomes a sticky mess and coats the walnuts. Immediately dump the nuts out (or they will burn) onto something like a plate or parchment paper to cool. (pour some hot water in the pan to dissolve the sugary mess to make clean-up easy later)
  2. Mix up the dressing ingredients in a bowl or salad shaker thing.
  3. Wash the arugula, toss the strawberries and nuts on top and dress with the lemon vinaigrette (and if you are like me, a LOT of fresh ground pepper), and enjoy!

Note: The nuts can be made ahead of time, they will keep for a few days in the fridge or your counter if it is cool (and ant free!)


Saucy Peanut’s Thai Noodle Salad (Gluten-Free, Dairy-Free)

Whew, It’s ben a long hiatus! And here it is, a long awaited new recipe!

You know the peanut dipping sauce you get with the gai satay appetizer at your favorite Thai restaurant? The one where you are tempted to lick the dish even though you are in public, and if you have no manners or are feeling especially weak in the morals department you do! Yea well, that delicious stuff is basically the dressing for this cold noodle salad but jazzed up with a TON of garlic and a bit of spice. The vegetables in the salad can be changed to anything you want as long as they are julienned-ish or small sized (cucumber would be great or sautéed mushrooms or snow peas).

I picked up this lovely celadon dish last weekend at the Port Chester Clay Arts Center during their springfest fundraiser. The artist, Dalia Berman was kind enough to tell me about the pieces I purchased and how the artists were affiliated with the center.

Saucy Peanut's Thai Noodle Salad (Gluten-Free, Dairy-Free)

  • Servings: 3
  • Difficulty: Mix, boil, cool, chop and stir
  • Print


Peanut Sauce:

3 Tbsp peanut butter

5 cloves of garlic minced or put through a press (or less if you are a wimp)

1 jalapeno minced (seeds and membranes removed for less spice)

2 Tbsp rice vinegar

2 Tbsp corn syrup or honey

sugar to taste (pinch-2tsp)

3 Tbsp chopped cilantro

Salad Stuff:

2 bunches (servings) of bean thread/glass noodles or rice vermicelli noodles or a mix of the two

2c julienned or matchstick carrots (2-3 carrots worth)

1 small julienned red onion

3 eggs


salt and pepper

  1. Boil the water for your noodles and heat a pan to medium-hot for your fried eggs.
  2. Make the peanut sauce by mixing all the stuff together and taste it. It should be lightly sweet, a little salty and very garlicky, if you think it needs something more add it!
  3. While waiting for the pan to be hot/water to boil, julienne the vegetables and toss them with the sauce.
  4. Cook noodles per package directions and fry your eggs. (How I fry eggs: add oil to the ripping hot pan, it should shimmer. Crack in ze eggs, salt and pepper them. Leave eggs alone until they are brown around the edges and most of the white is set. flip them over, count to 15 or 30 depending on how you like your yolks and plate them immediately)
  5. Drain the noodles, rinse them under cold water and give them a few chops with your knife so you don’t end up having to eat a birds nest.
  6. Mix the noodles in, put an egg on top of each serving and garnish with cilantro if desired then EAT!

Note 1: The sauced noodles and fried egg will keep well over night and be a good lunch for tomorrow if you refrigerate the leftovers!
Note 2: The peanut sauce can be customized to whatever you desire. The parts you have to keep are the peanut butter, corn syrup and rice vinegar everything else is personal preference.