Last week, #HaapsandBarleyXCuriousPassport brought you this tasty recipe for Avocado Egg Salad. This week, we’re taking it to the miso-marinated streets with this protein and fiber-packed clean feast.
I’m a big fan of miso-glazed salmon and lentils, so I’m excited to try this recipe that combines the two! Plus, the prep work sounds pretty manageable for a culinary newbie like me. Looking at the list of ingredients I’ll need, I could probably get them all at Sprouts and Trader Joe’s – though, does anyone know if TJ’s carries miso? If not, a trip to the nearest Asian market should do it.
My earliest memories of Caesar Salad involved family nights out at Duke’s, which, during my youth only had a few locations open in Hawaii. During the occasional family night out, my parents would almost always order the Caesar Salad, which came with a thin slice of cheesy garlic bread and a fillet of grilled Mahi.
At home in Kapaa, side salads swam in Caesar dressing as roughly cut tomatoes and herbed croutons floated among greens. When Costco finally opened up on Kaua’i, holiday breaks back home while I was in college included a trip to the food court where I’d chase a $1.50 hot dog and fountain drink with a Caesar Salad. The portion was, as with most of Costco’s merchandise excessive; the salad was big enough to feed me three times over.
While they may not be the healthiest of food memories, Caesar Salad has played a prominent role in my food memories in the islands.
Today, where I now call San Diego home I forego croutons in favor of nutritionally dense toppings like the diced avocado and sliced apple that Candice Kumai’s recipe calls for –with one exception, Rare Form’s Butternut Squash and Kale Salad (unfortunately, no longer on the menu); a go-to lunch spot on the rare occasion I make it Downtown. While the item was still on the menu, they adorned their salad with freshly warm, buttery croutons that killed any desire to top my salads with the store bought stuff moving forward.
As for the Caesar Salad, I prefer to make it at home and enjoy putting different twists on the classic recipe, like this recipe from my friend Jill Haapaniemi, a Melbourne-based food photographer and recipe developer.
In her version, Jill lightens up the dressing with greek yogurt and tops with soft to medium-boiled eggs for satiating protein.
After a recent trip to Colombia full of cheesy arepas and other fried foodie finds on the streets of Cartagena (and not to mention one too many Club Colombia’s), it’s time for a reset. I live in kale country after all, and it’d be a shame to not take advantage of the colorful and nourishing produce easily available here in Southern California.
Plus, with family from Hawaii and the East Coast arriving in a matter of days I’m going to need all of the energy I can muster to keep up with the gregarious bunch.
To help me out, I’m turning to another one of Haaps & Barley’s fresh, seasonal recipes, like this salad using winter greens, pomegranates, beets and more.
the curious passport 