Lidey jokes that this is her husband’s favorite salad because it doesn’t contain any lettuce – and on this point I couldn’t agree more, many of my favorites are lettuce-less.
This vibrant salad combines chickpeas and Kalamata olives with diced tomatoes, bell peppers, cucumbers, red onion, capers, scallions and parsley all tossed in a garlic and oregano red wine vinaigrette.
The combination of tender, juicy chicken with creamy beans and melt-in-your-mouth onions, all coated in savory chicken fat, was a dream.
These delightful gluten-free treats are bursting with flavor – roasted cauliflower and onions, and chickpeas seasoned with spicy harissa paste, cumin, ginger, and cinnamon.
The first recipe from Lidey’s Cooking in Real Life is the perfect weeknight meal that doesn’t skimp on flavor: Salmon with Honey & Chili Crunch! For this simple dish, Momofuku Chili Crunch sauce is mixed with honey and rice vinegar, slathered on the salmon and roasted. We served it with her Crunchy Cucumber Salad.
In anticipation of Lidey’s upcoming cookbook, “Cooking in Real Life,” I’m revisiting a favorite recipe of her’s, Red Curry Lentils With Sweet Potatoes and Spinach. The vegetarian-friendly dish is packed with veggies, rich and creamy, and provides a spicy kick with Thai red curry paste and Freson peppers. This go-to recipe is finished with lime juice, cilantro, and toasted coconut flakes.
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: Greek yogurtPricey Ingredients: —Hard-to-find: — Recipe on NYTCooking.com
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: apple ciderPricey Ingredients: —Hard-to-find: — Recipe not online. Check out Lidey’s partnership with Maria Schoettler here.
Rating: 5/5 How Easy Is That: Easy Store-Bought Is Fine: tahini Pricey Ingredients: — Hard-to-find: — Recipe on NYT Cooking.