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Anything-Goes Green Goddess Salad

Anything-Goes Green Goddess Salad

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This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar) you'd like, which means you're never more than a whiz away from a batch. Mix it into shredded poached and chilled chicken breasts, high-quality canned tuna, chickpeas, or boiled-and-chopped eggs.



  1. Combine 3 (heaping) cups tender herbs (such as dill, parsely, cilantro, basil, mint, tarragon, and/or chives), ½ cup mayonnaise, ½ cup plain whole-milk yogurt (or sour cream, buttermilk, crème fraîche, or labneh), 2 Tbsp. extra-virgin olive oil, 1 Tbsp. drained capers, 1 garlic clove, and a big pinch of kosher salt in a blender.

  2. Finely grate zest of 1 lemon into blender. Cut lemon in half and squeeze in juice through your hand or a fine-mesh sieve to catch the seeds. Blend on high until bright green, and speckled with small pieces of herbs. Taste dressing and season with freshly ground black pepper and more salt as needed.

  3. If using 2 chilled cooked medium skinless, boneless chicken breasts (about 1 lb.), slice against the grain 1" thick. Tear each slice into bite-size pieces. If using one 15-oz. can chickpeas, drain and rinse well. If using 8 boiled eggs, peel and cut into bite-size pieces. If using three 5-oz. cans oil-packed tuna, drain and flake with a fork into bite-size pieces. Place protein of choice in a medium bowl.

  4. Add ¼ cup dressing to protein and mix well to combine. Place remaining dressing in a small bowl and set aside for serving.

  5. Remove any leaves attached to 2 celery stalks. Thinly slice stalks on a diagonal and mix into salad. Season with salt and pepper. Top with any celery leaves.

  6. Cut 1 ripe avocado in half. Remove pit, scoop flesh out of skin, and cut into ½"-thick wedges.

  7. Separate leaves of 1 head Bibb, butter, romaine, or iceberg lettuce. Wash and dry leaves thoroughly.

  8. To serve, place bowl of salad and reserved dressing on a platter and arrange lettuce, avocado wedges, and a big pile of potato chips around. Slice remaining 1 lemon into wedges. Drizzle a bit of juice over avocado. Arrange lemon wedges on platter. Season avocado with some salt and a crank or two of pepper.

Reviews SectionI LOVE this dressing!! Used chives, parsley, and cilantro because it’s what I had on hand. Just made it for the second week in a row. Personally wasn’t a fan of the serving suggestions but found it delicious with chicken a tortilla wrap or just over a salad.AnonymousVictoria, BC07/27/20This dressing is killer. Personally, the food styling made no sense to me so I just mixed it all up as a regular salad and it was fine that way. Salt & vinegar chips on the side or crumbled on top take it to the next level for sure.AnonymousSaint Paul, MN07/01/20This may be a dumb question, but how are you meant to eat this salad? Are you supposed to mix it all together, or eat it more like a veggie/snack platter? The deconstructed component threw me off, so I ate mine as a bed of lettuce with toppings all thrown together. I used hard boiled eggs and while it was fine, I think I'd go a different route with the protein next time. I'm super excited to mix and match different ingredients to find my fav combo because this dressing is wonderful! I love how simple and riffable this recipe is.AnonymousAustin, TX06/30/20Heck yeah this is awesome! My husband and I like it so much we've been known to make it two weeks in a row and eat it for lunch every day! I use whatever fresh green herbs I could get my hands on, mostly parsley and cilantro. Then I add in other dried herbs to make up for what I can't get fresh. The hubs likes to eat his on toast and I'm a fan of the lettuce wrap.GrcisgoneGreenville, WI06/19/20Just made the dressing, which was fantastic. Served it over a simple salad with grilled chicken. As long a I have herbs growing on my deck, I will make this dressing. It will make anything taste good and light and summery.This was delicious, and flexible enough that it turned out great with several substitutions for items I didn’t have. A light and healthy meal made from things I happened to have in quarantine is a challenge, but Molly Baz delivers again! Thanks BA!AnonymousPortland, OR06/08/20This is such a good recipe! I'm not even a chicken salad person, but I love this. Subbed Greek yogurt and turned out great. Added olives too!KatiehwalshAustin06/08/20Hey BA! Just wanted to let you all know that this recipe doesn't show up on the Basically recipes page. The most recent recipe there is last week's bibimbap! Had to search for the recipe to find itThe dressing is amazing! the recipe makes a big batch of it so i had a lot leftover. Perfect to dress potatoes, salad, a great potato chip dip, i would really recommend making it.serena.aspinall89023montreal06/06/20Delicious with just-off-the-boat tuna. Added 2 tsp anchovy paste to the dressing to be more authentic, but it's is a pretty flexible recipe, so use what you have.AnonymousThe Good Washington06/06/20Hey Team BA! How long is this dressing "good" for leftovers? (As if there will even be leftovers, but just want to learn). Thanks!AnonymousRhode Island06/02/20My official chicken salad recipe of the summer (and of future summers). The chicken salad equivalent of "Call Me Maybe", I can't get enough of it now, and I'll love it for years to come. Dill, chives, and basil are my favorite herbs to use for this.AnonymousRaleigh, NC06/02/20Such an easy, quick and flexible recipe! Had leftovers that I'll be having for lunch tomorrow. I used baby spinach, basil and some rocket leaves and it turned out amazing!So where are fishies? Anchovies! Green Goddess? Caesar salad? Got to have anchovies. But then the recipe didn't stipulate "authenic". Nice save.Bachelor (party of one)San Francisco.05/31/20Such a delicious dressing. Pricey in the spring when you're buying herbs at the store. But in the summer when my herb garden is fully grown, this is going to be a weekly thing for me. So good.AnonymousMinneapolis, MN05/31/20

Summer Buddha Bowls with Green Goddess Tahini Dressing

Fresh and healthy Buddha bowls with brown rice, mixed greens, cherries, blackberries, peaches, black beans, pistachios, red onion, avocado, queso fresco, and green goddess tahini dressing &ndash an easy well-rounded meal that can be made any night of the week.

So good, you&rsquoll need a tissue to wipe your happy tears. So rambunctious, you&rsquoll be up until 3am watching Gilmore Girls and Carpool Karaoke. So nutritious, you&rsquoll feel like you&rsquoll never need to eat anything every again. Except for more bowl.

The last few weeks, I&rsquove been yearning for an over-the-top bowl of summery sustenance. Something voluminous and sassy to go along with this summer bout of sassy McSassalot sassafras sass I seem to be experiencing.

I&rsquove been craving something with lots of variety and texture (enter das Buddha bowl), something colorful (enter stone fruit + mixed greens + queso fresco + avo +&hellipyou get the point), and something WOW saucy (enter green goddess tahini dressing).

I whipped up 4 different meals using many of the same ingredients you see in this recipe, but none were the exact thing I was looking. But these bowls. These exact bowls. They&rsquore everything I want in a well-rounded, clean summer sassy meal.

And these bowls, though. Crunchy, squishy, sploogy flavor explosion. Sweet, tangy, salty, creamy &ndash all the flavors, every texture. All the bases? Covered.

In case you&rsquore not familiar with Buddha bowls, they&rsquore basically an anything-goes bowl with a mixture of fresh and cooked greens, fruit, beans, nuts, cheese, and sauce on top of a bed of rice. They&rsquore usually vegan or vegetarian and are packed full and well-rounded, like a Buddha&rsquos belly.

Black beans + brown rice give you a complete protein, plus you have the pistachios, queso fresco, and the tahini to add to the protein profile. My carnivorous friends &ndash feel free to add grilled or rotisserie chicken.

You can change up these bowls in a myriad of ways. Here are some thoughts:

  • Adding or subtracting various fruit.
  • Using your favorite type of rice (forbidden or wild rice would be awesome)
  • Incorporate your favorite greens &ndash either cooked or raw &ndash such as spinach, arugula, chard, or kale.
  • Add hard boiled egg, chicken or serve alongside a cut of your favorite meat.
  • Make the green goddess traditional by using tarragon and parsley in place of the basil and sage, or use your favorite combination of fresh herbs.
  • Add roasted or grilled vegetables such as zucchini, yellow squash, sweet potato, broccoli, and/or eggplant

Green Goddess Pesto Salad (Whole 30)

Pesto is just about my favorite thing. I eat a really boring diet since I cook for just me and my dog, so I’m usually just making a homemade pesto and putting it own some ground turkey each night. And honestly? It’s lit. I first had pesto over salmon in a restaurant a few years ago. I’m pretty sure it had a sketchy vegetable-based oil in it, but I was definitely a fan of the herby goodness. It was worth the artery clog from the oil. (I promise I won’t make artery clog jokes anymore.) So I decided I needed to contribute to this world of pesto with a new, healthy version. And I did so with the love of my life — the avocado.

I put this same pesto on some egg sandwiches a few weeks back and it was such a hit that I figured it was time to introduce you guys to another way to enjoy this fabulous sauce. And since the 4th of July is upon us, what better than to make a salad to enjoy along side some burgers at a cookout? Now we’re talking.

Cucumber Quinoa Salad with Italian Vinaigrette

So fresh and so simple, this Cucumber Quinoa Salad with Italian Vinaigrette is the perfect side dish for any picnic or Summer BBQ. This pairs perfectly with just about everything! Add some protein and this … Ещё makes a great main dish as well!

Cucumber Quinoa Salad with Italian Vinaigrette
Serves 6

2 cups prepared quinoa
1 English cucumber, seeded and sliced
15oz chickpeas (Garbanzo beans), rinsed and drained
1/2 cup red onion, finely diced
1/2 cup fresh basil, sliced into ribbons (Chiffonade cut)
2-3oz goat cheese, crumbled
1/4 cup extra virgin olive oil
1/2 lemon, juiced
2 Tbsp apple cider vinegar
1/2 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp sea salt
Black pepper to taste

!. In a large bowl, combine quinoa, cucumber, chickpeas, onion, basil and goat cheese. Set aside.
2. In a bowl or mason jar, add olive oil, lemon juice, apple cider vinegar and seasonings. Whisk or shake to combine.
3. Drizzle dressing over the salad and toss to combine. Serve immediately or cover and store in fridge for up to 3 days.

Allison Hollinger

I have been hesitant to share this recipe due to the backlash I may get.

Is it healthy? NOPE (quite the opposite)
Is it plant based? NOPE
Is it made from scratch? NOPE

Is it amazingly delicious? HECK YEAH!

Sometimes you just need something decadent and oh-so-chocolatey after being healthy all week. I call it balance.

Here it is. my most requested dessert at family get togethers. My Crockpot Chocolate Lava Cake!

Crockpot Chocolate Lava Cake
Serves 6-8

*The first time you make this will be a little trial and error. Cooking times vary with each crockpot so you need to carefully watch this cake after about 2 1/2 hours to make sure it doesn’t burn.

Allison Hollinger

Are you grilling this weekend? If you are, try this Savory Chicken Marinade! This recipe makes the most juicy and delicious chicken that pairs well with EVERYTHING! Even your picky kiddos will love this one and … Ещё it takes only a couple of minutes to throw together. you can even get it started the night before! Enjoy!

1/2 cup extra virgin olive oil
1/4 cup white wine vinegar
4 cloves garlic, minced
1 Tbsp Italian seasoning
2 Tbsp soy sauce
1 Tbsp Worcestershire sauce
2 tsp Dijon mustard
Salt and pepper to taste
2lbs boneless skinless chicken

1. Add chicken to a gallon sized resealable bag and set aside.
2. In a bowl or 2 cup measuring cup, combine rest of ingredients. Pour over chicken and seal bag. Marinate in refrigerator for at least 30 mins or up to 24hrs. This can also be placed straight into the freezer to use later!
3. Here are 3 ways to cook it: A) Grill over medium for 18 mins or until 165F temp.(discard marinade). B ) Bake at 400F for 30 mins, until done. (discard marinade) or C) Crockpot on low for 6hrs.

Allison Hollinger

“I don’t care what you prep, just prep!” - Allison Hollinger, Meal Prep Expert

So many moms tell me that a huge reason why they don’t meal prep consistently is because they don’t have the time. Can you relate?

Between kids, errands, chores, work, relationships and everything else piled on top of our shoulders, the concept of having time can feel like a wishful dream!

My personal opinion is that the reason why so many moms feel like they don’t have time to prep is because they have been saturated with fancy and overly complicated meal prepping ideas and images from social media. The pictures and ideas are amazing but not always practical for real life!

Today, I give you permission to make… Ещё

Allison Hollinger

Crockpot Peanut Chicken is SUPER easy and perfect for meal prepping lunches OR for an easy weeknight dinner! We love this over coconut rice but it’s perfect in lettuce cups or tortillas too! It pairs … Ещё beautifully with roasted broccoli as well. Enjoy!

Crockpot Peanut Chicken
Serves 5

2lbs boneless skinless chicken breasts
14oz coconut milk
1/2 cup creamy peanut butter
1 lime, juiced
1 Tbsp fresh ginger, minced
2 cloves garlic, minced
2 Tbsp soy sauce
2 tsp curry powder
1 tsp garam masala
1 tsp cumin
1/4 cup chopped peanuts, optional
Handful chopped cila tro, optional

1. In a large bowl, combine coconut milk, soy sauce, lime juice, ginger, garlic and spices.
2. Place chicken in crockpot and pour sauce mixture over the top.
3. Cover and cook on low for 6hrs or high for 4. Shred chicken.
4. Serve with lettuce wraps, over coconut rice, tortillas, ect.
5. Garnish with chopped peanuts and cilantro, if desired.

Recipes Ideas

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Photo: Caitlin Bensel Prop Styling: Kay Clark Food Styling: Rishon Hanners

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Chef's Salad / When today's hot chefs create cool salads, anything goes

That hearty bowl of chopped iceberg, neatly mounded with quartered eggs, perectly mealy tomato wedges, and emery board-size strips of white-and-pink meat and rubbery cheese?

A sauce boat of dressing came on the side, the thicker the better. Thousand Island was ordered by people who really wanted dessert blue cheese was for those who loved potato chips more than ice cream.

I was a teenager seated in a formal dining room when I first tasted this salad (with blue cheese), and I thought it was the ultimate.

Recently, however, when someone mentioned "chef's" salad, my mind flashed to San Francisco's hot new 42 Degrees and its salad: the fleshy Medjool dates under a tangle of Italian parsley and paper- thin celery, dressed with olive oil, lemon juice and a few curls of Parmesan cheese. Then I thought of the beet and watermelon salad at Cafe Chaise, and the way the vinegar and oil heightened the different degrees of sweetness in the two ingredients. And I remembered opening the menu at Scala's Bistro and reading no further than the pear Ola-La. What was it? Who had the wit and courage to name it?

None of these are the main- course, standardized chef's salads of yesteryear. But they are culinary signatures -- daring, innovative salads that express a chef's imagination, craft, individuality. Chefs' salads . . . '90s style.

Personal as these dishes may be, traditional salads can also carry the chef's stamp. Some of the most appealing are from ethnic restaurants, where the style of cooking is representative, not interpretive. Here, the chef's personal touch can shine in the refinement of a classic: in the quality of ingredients, in the ways flavors, textures, even temperatures, are combined.

"Use only the best quality shrimp powder," says Charles Chu, the owner of Irrawaddy Burmese in San Francisco, when he talks about making the restaurant's ginger salad. "It's expensive, but cheap shrimp powder is too coarse."

And at Zeeba's Kabob House in San Mateo, the chef uses only the tenderest, youngest herbs with chilled scallions, radishes and a knob of feta cheese in a dish called sabsi khordan (loosely translated from Persian as "edible greens"). This salad, tucked into a piece of warm pita bread, is traditional -- but individualized by the chef's careful assembly of the elements. But whether innovative or classic, salads are popular -- for the obvious reasons of lightness and health, but also "because they are an easy way for people to eat exotic foods without getting too far out," says Carlo Middione, chef- proprietor of both Vivande Ristorante and Vivande Porta Via in San Francisco. "No matter how exotic a lettuce is, you can still recognize it."

"And people like to look at pretty salads," he continues. "The prettier you make them, the more they sell. One day, we dressed mache, frisee and other tiny lettuce leaves with a light anchovy vinaigrette. Then we placed edible flowers all around the top. We used up the box of flowers -- 330 blooms -- in an hour and a half."


For inspiration, Bay Area chefs often look to their own background, mixed with experimentation and perhaps a drop of serendipity.

Jim Moffat, chef-owner of 42 Degrees, says a date and Parmesan salad grew from the restaurant's list of tapas and the kitchen's fondness for "little herbal salads" atop this or that.

At Oakland's Oliveto, recalls chef Christopher Fernandez, a lettuce purveyor showed up one day with purslane, a succulent herb not common in California cooking. "We tasted it, we liked it, we didn't know what to do with it," he says. "So we experimented, borrowed from a Greek salad. Crisp red onions, cool cucumber -- these played off the slight lemony-peppery tang of the herb, and so did fresh salty cheese."


Even though many restaurants change menus frequently, these days you can almost count on beets or fennel in a salad.

"I don't know why beets are popular," quips Stephen Simmons, chef-proprietor of Bubba's Diner in San Anselmo. "None of us ate them growing up. Now when I put golden or Chioggia beets (a red and white striped variety) on the menu, people go nuts."

At Oliveto, the sweet beet is countered with the delicate saltiness of Parmesan. At Metropol in the Financial District, golden beets are tossed in a citrusy vinaigrette, and red beets are matched with pears and red onions. And at Bizou, South of Market, sliced red beets, oranges, feta cheese and greens have been featured in a composed salad. "It was incredibly colorful," says chef and co-owner Loretta Keller.

Strands of the delicate, anise- scented fennel bulb were kept plain and simple at Chez Panisse in a recent salad highlighting soft- shell crab. At Zinzino in the Marina, there's a sliced fennel and mint salad. On the specials list at Vivande Ristorante, a riot of textures and flavors comes together in a salad of shaved fennel, quartered radishes, arugula, mache, tender mustard greens and halved cherry tomatoes. From Ristorante Pazzo in Redwood City comes a Sicilian- inspired dish of shaved fennel and red onions dotted with oil-cured olives and oranges. The seasonings are restrained the ingredients focus on the fennel.

Fennel and beets even show up together -- both at Square One (where they recently garnished baby greens) and at Scala's Bistro (where shaved fennel and yellow beets mingle with haricots verts and Roquefort cheese in a sweet- salty balance).

And the old-time chef's salad? It may not be a staple of Bay Area cutting-edge restaurants, but don't write off that iceberg lettuce.


Jim Kopp, an owner of Rumpus in San Francisco, isn't the only enthusiast of his restaurant's iceberg wedge. "We thought people would think we were out of our minds to put iceberg on the menu, but it's got a following -- people say, 'Oh, I haven't had that since . . .,' or, 'I remember . . . ' And they order it."

"That's what I used to eat when I was a kid," says Bubba's Simmons. "Salad was always before a meal and it was always iceberg." At his restaurant, he serves hearts of iceberg with a pungent house- made blue cheese dressing.

And if you think iceberg is retro, remember Green Goddess -- the tarragon-studded creamy dressing with anchovies as the secret ingredient? Back again. As a choice for iceberg lettuce at Barley and Hopps in San Mateo.

Here's a collection of salads from Bay Area restaurants -- some classic, some avant-garde, some as easy as chop-chop, drizzle- drizzle, toss-toss. Most of the ingredients are available at the nearest grocer's, although a few specialty ingredients may mean a trip to Asian and Indian markets. They're perfect for summer weather, but they translate into great year- round eating, too. As Carlo Middione says, you can never get enough salads.


This salad has only a hint of acidity -- from the oranges. The amount of olive oil may be decreased but, typically, the Sicilians would be liberal with it. Also, Joe Gambardella, chef/co-owner of the restaurant, emphasizes that it's important the fennel be well moistened.


INSTRUCTIONS: Shortly before serving, shave the fennel into paper-thin rounds on a mandoline (see note). Mound the fennel onto large serving plates.

Shave the onion into paper-thin rounds on the mandoline strew them over the fennel. Season to taste with salt and pepper. Drizzle most of the olive oil over the salads. Scatter the orange slices over the onion season lightly with salt and pepper. Drizzle with the remaining oil.

Garnish the fennel with the olives, and the orange slices with parsley.

Serves 4. Note: A mandoline is a hand-operated machine with various adjustable cutting blades. It gives the proper, paper-thin strands of fennel and onion that create the pleasant texture of this salad. Reasonably priced plastic models are available and work well.

PER SERVING: 535 calories, 3 g protein, 22 g carbohydrate, 53 g fat (7 g saturated), 0 mg cholesterol, 474 mg sodium, 7 g fiber.


Caesar is one of the trickiest salads. The dressing is a balancing act, and despite anchovies and grated cheese, a little salt usually is needed to unite the flavors. This is a first-rate rendition of this salad, which was created in a restaurant in Tijuana and passionately adopted by San Franciscans.


INSTRUCTIONS: Combine half of the anchovies and garlic in a bowl. Add all of the vinegar, salt, pepper to taste, and the 1/3 cup olive oil. Let stand for 20 minutes.

Toss the bread cubes with the remaining 1 tablespoon olive oil and a pinch of salt. Spread on a cookie sheet and toast in a 300 degrees oven until golden, about 10 minutes.

At serving time, add the remaining anchovies and garlic, the lemon juice and 1 tablespoon of the cheese to the dressing base. Whisk in the eggs to form an emulsion.

Thoroughly toss the lettuce leaves with the dressing, being careful not to bruise them. Taste for salt and add, if necessary.

Divide the salad among chilled serving plates. Add the croutons, dust with more freshly ground pepper and sprinkle with the remaining cheese.

Editor's note: According to recent studies, uncooked eggs may not be safe since, in rare instances, they may carry salmonella.

PER SERVING: 385 calories, 13 g protein, 17 g carbohydrate, 30 g fat (7 g saturated), 119 mg cholesterol, 538 mg sodium, 1 g fiber.


Cold iceberg, moist and crisp, is perfectly refreshing in summer's heat and a great vehicle any time of year for bold dressings. Blue cheese lovers will revel in this one.


INSTRUCTIONS: Toss the tomatoes with 1 tablespoon olive oil, 1 teaspoon basil, 1 teaspoon vinegar and salt and pepper to taste. Place the tomatoes cut side up on a cookie sheet. Roast in a 400 degrees oven for 20 minutes. Let cool.

Combine the minced onion, garlic and the remaining 1 tablespoon basil in a medium bowl. Whisk in the remaining 1/2 cup olive oil. Crumble in half of the cheese whisk in the remaining vinegar and the lemon juice. Season to taste with pepper.

Let stand at room temperature for 30 to 45 minutes. Taste for tartness (the dressing should be pungent). Add more vinegar or lemon juice, pepper and a pinch of salt, if necessary.

Holding 1 head of lettuce firmly at the top, rap the base firmly on the counter to dislodge the triangular core. Remove and discard it. Using your fingers and thumbs, pull the head into 2 large sections. Pull each section into 3 smaller sections. Repeat with the second head of lettuce. You will have 12 slightly triangular-shaped sections. Wrap airtight and chill thoroughly.

On a chilled platter, arrange the lettuce sections so they lean against one another in a tepee shape. Sprinkle lightly with salt and pepper.

Whisk the dressing and drizzle over the lettuce. Crumble the remaining cheese over the lettuce. Garnish the platter with the tomatoes.

PER SERVING: 420 calories, 8 g protein, 9 g carbohydrate, 41 g fat (10 g saturated), 21 mg cholesterol, 412 mg sodium, 3 g fiber.



INSTRUCTIONS: Cut the celery on the bias into paper-thin, 2-inch long slices. Toss them in a bowl with the parsley, oil, lemon juice, and salt and pepper to taste. Let stand 5 minutes.

Divide the dates among 4 small chilled plates. Gently mound the celery mixture on top of the dates, making sure all of the dressing is drizzled evenly over the salads. Dust with a little pepper.

Using a vegetable peeler, shave 8 to 10 curls of the cheese over the top.

PER SERVING: 300 calories, 10 g protein, 39 g carbohydrate, 13 g fat (5 g saturated), 17 mg cholesterol, 417 mg sodium, 5 g fiber.

How to throw the best Galentine’s Day brunch ever

Ladies, February 13 is time to gather your gal pals and kick it, breakfast-style.

By Heather MacMullin Updated February 10, 2017

This Saturday is only the best day of the year (according to everyone’s favourite girl-power advocate, Leslie Knope of Parks and Recreation). That’s right, February 13 is Galentine’s Day, and that means it’s time to assemble your friends for a celebratory girls-only brunch.

Opinions on hearts, flowers or Hallmark holidays aside, taking time out with your girlfriends to enjoy good breakfast food, drink mimosas and hand out outrageous compliments to one another is as good a reason as any to get together — whether you have plans on the 14th or not.

Intrigued? Here are five things you can do to turn a weekend brunch into a Galentine’s Day celebration for all your ladies (attached and unattached).

1. There must be waffles.
As Ms. Knope says, “we need to remember what’s important in life: friends, waffles, work. Or waffles, friends, work. Doesn’t matter, but work is third.” (And frittatas, don’t forget the frittatas.)

2. Over-the-top compliments should be given with abandon.
Bonus points if you can deliver said compliments with the awkward and endearing panache of Ms. Knope herself.

3. Mimosas.
What’s a weekend brunch without a little OJ and bubbly? Treat yo’ self.

4. Make thoughtful, overly personalized gifts.
Kidding. You’re already hosting brunch. These homemade candy conversation hearts would make a cute take-away, though.

5. Cards.
Quirky and fun, handmade or meaningful cards are all accepted. Get ideas here.

But really, as long as you’re all together, anything goes. Here are our best brunch recipes to get you there:

Balance is key when assembling a Buddha bowl after that, anything goes. Many restaurants offer build-your-own bowl options, which gives you an idea of how versatile the dish can be. Some of the best Buddha bowls tend to be the ones made from leftovers or whatever you have on hand in the fridge. Here’s a quick rundown on how to make your own:

1. Choose a grainy base.

Fill the bottom of a large (2- to 3-cups is ideal) bowl ⅓ of the way with hot or cold whole grains, like brown rice, bulgur, barley, quinoa, or polenta. Whole grains are the most common Buddha bowl foundations, but you can also branch out to other complex carbs like potatoes, whole grain pasta, and noodles, which also absorb flavors well.

2. Pile on the veggies.

Arrange an assortment of vegetables in clusters overtop the base. Choose veggies with colors and consistencies that will play off each other, like crisp steamed broccoli with tender cubes of butternut squash, creamy avocado slices with crunchy corn kernels, or juicy red beets with light, bright green peas. Use as many as you like—or as many as will fit! And don’t forget greens! When prepping, keep all toppings bite-sized so they’re easy to stir together and eat with a fork or spoon.

3. Add legumes.

Fill out the bowl with ½ to 1 cup of super satiating plant-based ingredients, such as lentils , black beans, chickpeas, edamame, and other legumes.

4. Sprinkle with crunch and flavor.

Nuts, seeds, diced fruit (fresh or dried), chopped onion, and herbs all go on the nearly finished Buddha bowl now. Keep add-ons to a tablespoon or two, and limit herbs to about a teaspoon so they don’t overpower the other bowl components.

5. Drizzle with sauce.

The sauce you use to season your Buddha bowl brings together all the flavors of the base and toppings. Pestos , pasta sauces , peanut sauce , miso sauce , salad dressings , and dips all make great Buddha bowl options, and sometimes just a squeeze of lemon juice is all you need.

Elegant Edgings

A tasty and attractive touch is to coat the cut edges of the trimmed bread with a thin layer of soft butter or mayonnaise and dip them in finely chopped fresh herbs that will complement the flavor of the filling, if you wish.

Alternatively, if you are making closed sandwiches (with two slices of bread) and filling them with a mayonnaise-based salad, such as chicken, egg or lobster, you can also dip the sides of the trimmed, cut sandwiches into fresh herbs, which will stick to the edges of the filling.

I recommend edging one or two types of sandwiches with fresh herbs and leaving the others with plain edges for the most attractive presentation. Resist the urge to over-embellish!

Finger sandwiches from "high tea" (afternoon tea) at the Palace Hotel

Watch the video: Anything Goes - Barbican Centre (July 2022).


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