coldAsianNoodleSalad1 No RX Abilify, Photographs by Anna Stockwell

Sometimes it's just too hot to cook, and sometimes a hot meal is the last thing anyone wants for dinner. It's times like these that I make cold salads for dinner, Abilify overseas. Abilify craiglist, This quick and easy Asian style rice noodle salad is a recent favorite. Pulled together with a thick and creamy carrot-ginger dressing made with coconut milk, 500mg Abilify, Abilify india, this salad tastes fresh and light while still being satisfyingly filling- perfect for a hot summer night. Red bell peppers and sugar snap peas are crunchy and sweet, Abilify ebay, Abilify japan, while raw napa cabbage is pleasantly bitter and subtly spicy. Cilantro and scallions add brightness and zest, and cold rice noodles are a mild and simple base, perfect for sopping up the almost sweet creamy dressing, No RX Abilify. I added some pre-cooked chicken breast to my salad, 30mg Abilify, Abilify mexico, but it would be fine without for a vegetarian dinner. Or you could top it with a poached egg, Abilify us, 100mg Abilify, or toss in some cold tofu. My dressing recipe makes enough for 3 large servings- keep it in the fridge and use it for several meals if you're not serving 3 at once, Abilify australia. 200mg Abilify, Adjust the salad ingredients depending on how much salad you're making.


Photographs by Anna Stockwell

Here's what you'll need to make dinner: No RX Abilify, A small can of coconut milk (5.5 fluid ounces), one big carrot, a medium piece of ginger root (think about 3 inches long), a lime, salt, a small napa cabbage, a red bell pepper, some sugar snap peas, a bunch of fresh cilantro, scallions, stir-fry rice noodles, and some cooked chicken breast (optional)

1. Soak the rice noodles in hot water for about 15 min, 10mg Abilify, 250mg Abilify, then drain them into a colander and rinse with cold water to chill them.

2, Abilify coupon. 50mg Abilify, While the noodles soak, make the dressing and prepare the salad ingredients, 750mg Abilify. 150mg Abilify, 3. To make the dressing: Peel and roughly chop the ginger and the carrot, and toss them in the food processor with the zest and the juice of 1/2 of the lime, No RX Abilify. Add the coconut milk and puree until thick and creamy, 20mg Abilify. Abilify uk, Season with salt to taste. If you don't have a food processor, Abilify paypal, 1000mg Abilify, you can use a blender instead, simple grate the carrot and the ginger and then toss everything into the blender, Abilify usa. 40mg Abilify, 4. No RX Abilify,  Chop the veggies for the salad: about 3 leaves off the napa cabbage are all you really need per serving of salad- cut off the thick white base of each leaf and then slice into thin slivers. Remove the stem ends from your desired amount of sugar snap peas and then slice each in half on a diagonal, Abilify canada. Cut the bell pepper into thin strips- 1/3 of a normal sized bell pepper is about all you need per serving. Finely mince some scallion, and tear off some cilantro leaves. If you're using chicken breast, slice it into nice thin slices.

5. Assemble the salad: Toss the noodles and the cabbage together in a bowl with some of the dressing, then add the veggies and the chicken (if using). Pour a bit more dressing over the top and garnish with the cilantro and scallion before serving.

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[caption id="attachment_1869" align="aligncenter" width="647" caption="Photograph by Anna Stockwell"]Photograph by Anna Stockwell[/caption] Spicy, sweet, and refreshing, serve this fresh salsa with some tortilla chips and beer (or homemade sangria) on a lazy hot afternoon. I like to make mine with mangoes, but peaches work just as well and can be substituted (use 3 peaches instead of 2 mango). Pineapple works well too. Here's what you'll need to make the salsa: 2 ripe mangoes, a red onion, a pint of baby tomatoes, 2 limes, a bunch of fresh cilantro, cayenne pepper, and salt. 1. Cut the mangoes into small cubes (for a step by step guide on how to best cut mangoes, see here), and add to a medium sized serving bowl. 2. Finely dice the red onion, and cut the baby tomatoes into quarters (or halves if they're small) and add to the serving bowl. 3. Chop about 1/2 cup of cilantro leaves, and add to the serving bowl, then squeeze the juice of 2 limes over everything. 4. Season with about 1/4 tsp of cayenne and generous pinch of salt. Mix, and adjust seasonings to taste. Note: It's best to let the salsa sit for about half an hour before serving to let the flavors mellow, but if you're impatient, this is not essential.

Eat: Fresh Mango Salsa

LateSpringDinner2 These late spring evenings are perfect for grilling: It's warm but not too hot, it stays light late, and the markets are bursting with fresh spring produce. My grill is a poorly functioning old contraption which takes about double the time it should to cook anything, but I kind of love it. It slows me down, and on a gorgeous spring night, that's okay. LateSpringDinner1 LateSpringDinner3 [caption id="attachment_1700" align="aligncenter" width="647" caption="Photographs by Anna Stockwell "]Photographs by Anna Stockwell [/caption] While my charcoal heated, I marinated the swordfish with some lemon juice, olive oil, freshly chopped rosemary, thyme, salt and pepper, then threw it on the hot grill with the fava beans. Fava beans left in their pods are wonderful on the grill- following this simple recipe , you can pop the beans out of the pods to eat with your hands so you get the salt and lemon and cheese in every bite. My slow old grill gave me plenty of time to sit on the patio chatting with my friend Michael while we sipped our wine and munched on thick slices of avocado drizzled with lemon and salt, whole pecans, and a sharp peppercorn cheese. By the time our fish and favas were done it was dark, but we happily divided them between us on plates piled high with the brown rice salad I had made earlier in the evening. Packed with fresh herbs, juicy baby tomatoes, sharp bright capers, and sweet dried currants, the brown rice salad worked well to tie together the sweet meaty swordfish and fresh green favas. For dessert: my favorite panna cotta, served with a sweet and tart vanilla rhubarb compote. Here's what you'll need to make dinner: A pound of swordfish,  2 lemons, olive oil, red wine vinegar, mustard, brown sugar, fresh rosemary, fresh thyme, fresh parsley, brown rice, dried currants, a small cucumber, capers, a scallion, half a pint of baby tomatoes, a pound of whole unshelled fava beans, and a bit of Parmesan cheese. 1. Before you turn on the grill, make the brown rice salad: Rinse and cook 3/4 cups brown rice in 2 cups water. In a medium sized serving bowl, whisk together 1/2 Tbs minced fresh thyme, 2 Tbs olive oil, the juice of 1/2 lemon, 1 Tbs red wine vinegar, 1/4 tsp mustard, and 1/2 tsp brown sugar. Add the cooked brown rice, 1/4 cup dried currants, 2 Tbs capers, and 3 Tbs finely chopped fresh parsley. Peel and dice the cucumber, cut the baby tomatoes into quarters, finely dice the scallion, then toss those in the bowl too. Chill the salad in the fridge until ready to serve. 2. Grill the swordfish and fava beans: While the grill heats, toss the fava beans in some olive oil and season the fish with a bit of olive oil, the juice of half a lemon, some freshly chopped rosemary and thyme, and salt and pepper. When the grill is hot, toss on the fava beans. When the fava beans begin to get a bit brown, add the fish, turning it when it is opaque and white. Cooking time will depend on the heat of your grill. When the fish is cooked through and the fava beans are nicely browned, remove from the heat. Season the favas with the juice of half a lemon, a bit more olive oil, some salt, and shaved Parmesan, then serve. Wine Pairing Note: Resist the urge to play it safe as the weather warms (fish = white, zzzz...) by choosing a rosé. Quivira Vineyards' 2009 Grenache Rosé ($15) has the right sugar-to-acid balance to stand up to grilled swordfish but also packs just the right amount of lush berry notes, and even a little spice, to keep things interesting between bites. - Michael B. Dougherty

Eat: Late Spring Dinner for Two

flowers At the Union Square Greenmarket this week, look for flowering plants to fill your window boxes with. Look for rhubarb to bake into pies and crisps, or to cook into a luscious compote to drizzle over ice cream. Look for fresh bright radishes to grate into salads, garnish spicy tacos with, or eat plain, sliced and spread with creamy butter and a sprinkle of sea salt. Look for baby lettuces and baby greens to toss into tender fresh salads that taste like spring itself. Make sure to get there early for the first of the season's strawberries, which I like to eat sliced with a sprinkle of sugar, lemon juice, lots of chopped fresh mint, and maybe some homemade whipped cream or vanilla ice cream. Look for spring onions, which are simply baby onions with stalk still attached, and chop them into salads, or use to garnish creamy soups, or char them, whole, on the grill. And of course keep your eyes peeled for asparagus and baby potatoes, which can both be boiled then chilled and packed up with a creamy herb sauce for a picnic in the park. Spring produce is here, go get it while you can! The Union Square Greenmarket is open Mondays, Wednesdays, Fridays, and Saturdays, from 8am to 6pm. rhubarb Radish babyLettuce Strawberries [caption id="attachment_1666" align="aligncenter" width="647" caption="Photographs by Anna Stockwell"] Photographs by Anna Stockwell[/caption]

Eat: Union Square Greenmarket, New York City

picnicVintage Picnic Basket from Etsy $49, glass bottle with stopper from IKEA, $2.99, colorful pairing knifes with handy sheaths made by Kuhn Rikon, $29.85 for a set of 3, waterproof picnic blanket with carrier by Picnic at Ascot, $34.20, wine bottle chiller by Vacu Vin, $11.99, round glass food storage containers from the Container Store, $2.99-$7.99, recycled plastic On The Go Tableware Set by Preserve, $20.99, picnic box with settings for 4 by Picnic and Beyond, $99.99

Eat: Picnic Accessories

SpringSyrups4 SpringSyrups2 SpringSyrups3 SpringSyrups1 [caption id="attachment_1463" align="aligncenter" width="647" caption="Photographs by Anna Stockwell "] Photographs by Anna Stockwell [/caption] Making simple syrup is a very simple thing: Equal parts sugar and water are boiled together for about ten minutes, cooled, and then it's done. Straight up simple syrup is a handy thing to have around for sweetening cold drinks, but I'd much rather have some flavored syrups in my fridge to keep things interesting. These are my four current favorites, which I've been happily experimenting with using in different new ways: Mint, Ginger, Lemongrass, Rosemary. Added to seltzer water for homemade soda, mixed into cocktails, or poured over fresh fruit, these four flavors seem to fit right into this fresh spring weather, but feel free to get creative and come up with your own flavor! I've found that 2 Tbs of rosemary syrup in a glass of cold seltzer with fresh lime is a lovely refreshing drink. A shot of bourbon with a tablespoon of ginger syrup is magically warming, or use mint syrup instead for a mint julep. Try making iced green tea sweetened with lemongrass syrup, or fill a pitcher full of sliced cucumbers, sliced lemons, fresh mint, and plenty of lemongrass and ginger syrups and top it off with seltzer (and some gin if you're in that kind of mood). The possibilities are endless! Flavored Simple Syrup (makes about 2 cups) 2 cups white sugar 2 cups water 1 cup fresh herb of your choice (Remove leaves from stem if using mint or rosemary. For the lemongrass- remove the outer layer then cut the stalk into 1 inch pieces and twist them a bit to release the oils. For the ginger- peel the ginger then slice it into slivers.) Combine the sugar and the water in a medium saucepan over high heat. Add the herb of your choice and stir until the sugar is dissolved. Once the syrup starts boiling, let it boil for about ten minutes, then remove from heat and let cool to room temperature. Pour the syrup through a fine sieve into a jar and store it in the fridge.

Eat: On Making and Using Simple Syrups

Damascus4 Damascus3 Damascus2 [caption id="attachment_1424" align="aligncenter" width="647" caption="Photographs by Anna Stockwell "] Photographs by Anna Stockwell [/caption] Damascus Bakery has been at 195 Atlantic Ave for 82 years, and they make the best halva I've ever had. Densely sweet and rich with tahini, I love the way it kind of crunches between my teeth while still being soft and crumbly.  I like to buy a little slice just to enjoy right there on the scenic corner of Atlantic Ave and Court St. Damascus also makes amazing pitas, spinach pies, baklava, and much much more.... it's worth a visit, and don't forget the halva while you're there.

Eat: Damascus Bakery, Brooklyn

Photograph by Anna Stockwell Photograph by Anna Stockwell

Photograph by Anna Stockwell

[caption id="attachment_1365" align="aligncenter" width="647" caption="Photographs by Anna Stockwell "] Photograph by Anna Stockwell [/caption] I love nothing more than cooking for a crowd, and have always thought that a meal alone was slightly depressing. Recently though I’ve found that the act of spending an hour alone cooking and eating a meal just for me, has really started to appeal to me. After a hectic day at work, the kinetic activity of cooking, and the quiet of being alone, is just what I need sometimes. With no one but myself to please, I can play whatever music I want, cook as slow as I want, and eat whatever I want. With this unusually warm April weather in the city, spring produce is all I want, even though the farmers markets aren’t actually full of it yet. I created this menu to fulfill some of those warm weather cravings: roasted baby artichokes dipped in a tangy and garlic-laced yogurt sauce, sweet diver scallops pan-seared in butter, and a herb-packed lentil and carrot salad, sprinkled with a bit of feta and served in lettuce wraps. Sweetly green and fresh and sloppy with sauce, I think this is a meal best eaten with your hands. Since no one was watching, I happily used my fingers to dunk artichokes (and scallops too) in generous amounts of sauce, and pinched the lettuce wraps closed to eat them like some kind of petite burritos. My local wine shop recommended I try a high acidity white to counter balance the sweetness of the artichokes, so I sipped at a glass of a cheap Grüner Veltliner between my messy bites, and thoroughly enjoyed it. You could also try an everyday Sauvignon Blanc or Sancerre, but since artichokes have a tendency to make anything taste sweeter, avoid any sweet white wines. For dessert, I made a Turkish milk and almond pudding: cold and creamy comfort food. This meal takes about 45 minutes to prepare. If you want to decrease prep time you can cook the lentils up to two days in advance. If you want to make the pudding too (and I really think you should), you’ll need to make it at least 4 hours, and up to 48 hours, before serving. The recipe for the pudding can be found here. This is what you’ll need: Rice Flour (if not making dessert, all purpose flour can be substituted if you like), Green Lentils, A Carrot, 3 Lemons, Fresh Mint, Fresh Parsley, Roasted Pumpkin Seeds (optional), Cumin, Salt & Pepper, Greek Yogurt, Olive Oil, 2 Cloves Garlic, Agave (or Honey), 4 Baby Artichokes (or more if you like), 3 Large Diver Scallops (Make sure they are marked "Dry" and get more if you like), Butter, A Romain Lettuce Heart, and a bit of Feta Cheese (optional) and if you’re making dessert too, you'll need: Almond Flour, Whole Milk, Amaretto (or almond extract), and Sugar 1. Preheat the oven to 400˚F. 2. In a medium saucepan, cook ½ cup green lentils in 1½ cups water until the lentils are tender and most the water has evaporated, about 25 minutes. 3. While the lentils cook, prepare the artichokes: (For some helpful step-by-step photos see here). Remove the outer layers of dark leaves, and then using a vegetable peeler, gently peel the stem and the underside, so that the artichoke is uniformly pale green. Cut off the very end of the stem, and the top third of the artichoke, and then cut it in half. If it’s a particularly large baby artichoke, cut it in quarters. Immediately after cutting each artichoke, rub all the freshly cut surfaces with half of a lemon. Put the sliced artichokes in a small baking dish, and dress with any remaining lemon juice from the lemon half, a drizzle of olive oil, and salt and pepper to taste. Cover the baking dish with a piece of parchment paper, and roast until the artichokes are dark green and tender, about 20 minutes. 4. While the artichokes roast, make the sauce and the lentil salad. For the sauce: In a small serving bowl, mix together 4 Tbs. Greek yogurt, ½ Tbs olive oil, the juice of half a lemon, 1 tsp agave (or honey or sugar), and 1 small garlic clove, finely minced or put through a garlic press. Let the sauce sit so the flavors will have a chance to meld. 5. When the lentils are done cooking, rinse them in cold water, drain, and add to the food processor. Peel one large carrot, slice it into big chunks, then add that to the food processor too. Add one big clove of garlic, 1 tsp lemon zest, 1 tsp cumin, a pinch of salt, 1 Tbs of roasted pumpkin seeds (optional, but they do add depth), and the juice of 2 lemons. Pick the leaves off 6 sprigs of mint (about ½ cup loosely packed leaves) and off of 4 sprigs of parsley (again, about ½ cup) and add those to the food processor too. Give the salad a few good pulses until everything is diced and combined, but don’t over-process it into a pulp. Have a taste and adjust the seasoning as needed. 6. This salad is enough for two servings, so pack half of it away for tomorrow’s lunch. To serve the remaining half: rinse a few leaves of the romaine, and break into about 4 inch long pieces. Fill each piece, or “lettuce wrap,” with a generous scoop of the lentil salad, and sprinkle with a bit of crumbled feta if you like. 7. Once the artichokes are done cooking, the salad is ready in its little lettuce wraps, and the sauce is waiting, it’s time to cook the scallops: Heat about 1 Tbs of butter in a cast iron skillet until sizzling hot. While the skillet heats, remove the little tough muscle from the side of each scallop by simply pulling it off with your fingers (this may have already been done for you by the fishmonger). Sprinkle a plate with about 1 tsp of rice flour, a pinch of salt, and a very small pinch of cumin. Pat the scallops dry with a paper towel, then dip the top and bottom of each scallop in the rice flour mixture before placing in the hot skillet. Cook each side for about 3 minutes, until crisp and brown. Do not overcook! The scallops are ready when they feel barely firm to the touch. 8. Serve yourself immediately. You may need to peel off the outer layer of the roasted baby artichokes leaves before eating. Enjoy!

Eat: Spring Dinner for One

L1010042 Hotel Amour is one of our favorite lunch spots in Paris

Travel: Au Revoir, Paris

L1010040 L1010036 L1010035 L1010031 [caption id="attachment_886" align="aligncenter" width="647" caption="Photographs by Lanya"]Photographs by Lanya[/caption] For the best breakfast or brunch in Paris, visit the Rose Bakery pictured here in the Marais. Fresh organic produce lines the walls of this bakery/eatery as the young chef's in white aprons prepare the day's goods. For breakfast try their fresh squeezed juices and homemade cakes, scones and breads. A selection of rotating dishes, including different salads, vegetable tarts and risottos are on the menu each day for lunch. Rose Bakery 30 rue Debelleyme, 75003 Paris 46 rue des Martyrs, 75009 Paris

Eat: Rose Bakery, Paris