Arugula Salad

April 30, 2026
Credits

Recipe adapted from Foodie Crush.

Ingredients

Makes 1 serving

amount ingredient
5g olive oil, extra virgin
15g balsamic vinegar
small pinch salt
couple cranks black pepper, fresh cracked
50g arugula
10g Parmagiana Reggiano, shaved

Process
1. in a medium bowl, add oil, vinegar, and seasonings, use your salad fork to give it a quick whisk
2. add arugula and use your hands to toss and coat the greens evenly; you can give them a bit of a massage to help soften, but nothing too rough
3. use a vegetable peeler to shave parm on top
4. serve immediately; this salad won’t be great if it’s sitting out for hours
Nutrition

whole recipe (1 serving): 139 calories

Notes

This recipe is suuuuper basic, resulting in an acidic, lightly dressed salad. Adjust all amounts to your preferences.

I prefer my salad dressings to be tart and not overly oily, but the standard vinaigrette ratio is usually 2 parts oil to 1 parts acid. Do whatever you like better. I also prefer very lightly dressed salads. If you like more dressing, increasing those ingredients or use fewer greens.

The greens can be whatever you have on hand: spring mix, spinach, dandelion greens, celery tops, carrot greens, etc. Use what you have.

The Acid

Feel free to swap out any acidic component for the balsamic. Fresh lemon juice, apple cider vinegar, champagne vinegar, etc. Here I used a good quality Balsamic, which is a bit sweet naturally. If you’re using a low quality Balsamic (which definitely has it’s place), start with about half and build up from there.

Add-ins
- chicken breast
- fresh mozzarella
- goat cheese
- tomatoes
- thin sliced red onions
- toasted nuts
- apples
- pears
- strawberries
- chopped dates
- couscous
- quinoa
No Cook // Recipe // Salad

better than takeout ○ calories calculated ○ dump and go ○ low effort ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian

amount	ingredient
5g	olive oil, extra virgin
15g	balsamic vinegar
small pinch	salt
couple cranks	black pepper, fresh cracked
50g	arugula
10g	Parmagiana Reggiano, shaved

Strawberry Caprese Salad

April 24, 2025

Credits

Ingredients

Makes 3 generous servings

This recipe was completely eyeballed, so all amounts are estimates; adjust to your tastes and preferences. If unsure, start with a little and add more if needed. Don’t be scared, it’s not that serious.

amount	ingredient
1 cup	strawberries, fresh, sliced
~15	mozzarella balls, fresh, small
2-3 T	basil pesto
to taste	salt
to taste	black pepper, fresh cracked
drizzle	olive oil
to taste	lemon juice, fresh
1 bag	spring mix
handful	arugula
2 T	balsamic vinaigrette

Process

Add all ingredients up through lemon juice into a bowl and mix thoroughly
In a separate bowl, mix the spring mix, arugula, and dress lightly with balsamic vinaigrette
To plate, fill individual salad bowls with salad greens and top with the strawberry caprese mix

Notes

toasted walnuts (or any other nut you prefer) would go great here
can pair with chicken breast as well for a protein boost
You can use any fresh mozzarella you want, I just had the little balls on hand, so that’s what I used; I tore them in half and squished them a bit

No Cook // Recipe // Salad

better than takeout ○ cold ○ low effort ○ photo ○ quick ○ vegetarian

Simple Raita

June 2, 2024

For when you don’t have the ingredients or can’t be bothered to make shahi raita.

Ingredients

amount ingredient
— yogurt
— black pepper
— cumin seeds
— salt

Process

Crush the cumin between your palms and mix it (along with the rest of the spices) into the yogurt. Thin with milk to desired consistency.

Notes

All amounts are to taste; it’s not that serious.

Accompaniments // No Cook // Recipe

cold ○ condiment ○ desi ○ low effort ○ one pot pan or bowl ○ pakistani ○ quick ○ sauce ○ vegetarian
Creamy Garlic Dip

March 21, 2024
Credits

Recipe adapted from Don’t Go Bacon My Heart.

Ingredients

amount ingredient
120g mayo
120g sour cream
1 T white wine vinegar
1 tsp parsley, dried
1 tsp oregano, dried
1 tsp garlic, minced
pinch sugar
pinch salt

Process
- mix all ingredients together in a bowl
- cover and chill for at least 1 hour before serving
Notes

The covering and chilling is actual pretty vital to this recipe, although it’s tempting to skip the step. If you eat it right away, the flavors will feel off and disjointed, maybe too sweet or too tart. But once it’s had a chance to meld together in the fridge, everything becomes much more cohesive.
Accompaniments // No Cook // Recipe

better than takeout ○ cold ○ condiment ○ dump and go ○ low effort ○ one pot pan or bowl ○ quick ○ sauce ○ vegetarian
Fresh Pickled Onions & Jalapeños

January 13, 2024
ingredients

amount ingredient
½ onion, red
1 jalapeño
⅛ – ¼ tsp salt
½ lemon, juice of

Process
1. slice the onion very thinly, lengthwise (from pole to pole)
2. slice jalapeño very thinly into coins
3. add salt to taste—not enough to make it salty, just enough to play up the other flavors
4. add lemon juice and massage into the vegetables so that all the onions break up from their nested sections and the lemon juice nicely coats everything
5. rest ~10 minutes until the vegetables lose some of their raw bite
Notes
- can use white onions, but the flavor is better with red, as they tend to be sweeter and better for consuming raw
- I cut my vegetables very thinly; you could make thicker slices if that’s what you prefer and those may hold up better to storing (untested)
- other acids can be used as well, such as vinegars, or lime juice; I find the lemon juice adds the best burst of bright citrus flavor and tang
These pickles are best made and enjoyed fresh, but can be stored covered in an airtight container in the fridge for several days. They will lose some of their snap as the acids continue to work on the vegetables, but will still be tasty.
Accompaniments // No Cook // Recipe

better than takeout ○ condiment ○ dump and go ○ low effort ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian
Lemon Balsamic Vinaigrette

December 23, 2023
credits

Recipe adapted from Foolproof Living.

Ingredients

Amount Ingredient
1 lemon, zest of
1 clove garlic, grated (about 1 tsp jarred)
2 T lemon, juice, fresh (about ½ a lemon)
3 T balsamic vinegar
3 T olive oil
1 tsp salt, kosher^*
1 tsp mustard
½ tsp black pepper
^* or 1 scant tsp of table salt

Process
1. mix all ingredients together
Notes
- use any kind of mustard you have on hand, I prefer stone-ground, spicy brown, but try out horseradish or others
- I prefer dressings that are acid-heavy, but you could increase the oil ratio if you like
dressing uses
- spring mix salad
- chicken or fish marinade
- glaze for roasted vegetables or grilling
- drizzle over artisanal sandwich bread to hydrate and add flavor
Accompaniments // No Cook // Recipe

dressing ○ dump and go ○ italian ○ marinade ○ one pot pan or bowl ○ quick ○ vegetarian
Brown Sugar

March 29, 2022

Basic ratios for making 1 cup of brown sugar.

Kind Sugar Molasses
light 200g 20g
dark 200g 40g

Base Ingredient // No Cook // Recipe

pantry ingredients ○ weights & measures
Falafel Salad

March 3, 2022
Ingredients

Makes 1 serving

Amount Ingredients
28g hummus
100g falafel
92g cucumber, peeled, diced
44g tomatoes, diced
50g sweet kale salad (salad only)

Process
1. Spread hummus around bottom of low bowl or plate; thin with water to desired consistency (use about a teaspoon at a time)
2. Crumble falafel on top; layer cucumber and tomatoes
3. Chop up salad kit and add on top
4. Mix everything together, scraping the hummus from the bottom in the process
Nutrition

311 calories

Notes
- I used restaurant falafel, but you could use any that you prefer.
Variations
- add hot sauce; I’d particularly recommend something with a smoky cumin flavor like a red shug/zhug
- can also add tahini to help increase the moisture and keep it from being too dry; this will significantly increase the calories
- can add seasonings like sumac, za’atar, or herbs like mint and cilantro
- can bulk it up with chickpeas, beans, or chicken
Meal Ideas // No Cook // Salad

arab ○ calories calculated ○ cold ○ low effort ○ middle eastern ○ one pot pan or bowl ○ photo ○ quick ○ vegetarian
Chickpea Salad with Citrus Tahini Dressing

January 16, 2022
Ingredients

Chickpea Salad

Amount Ingredients
180g chickpeas, dry^*
320g cucumber, diced
45g tomatoes, diced
22g shallots or red onion, finely diced
20g cilantro, chopped
^*Can replace with ~2 15oz cans of chickpeas (drained), or 450g cooked & frozen

Citrus Tahini Dressing

Amount Ingredients
75g tahini
50g lime juice, fresh
40g lemon juice, fresh
26g water
½ tsp sumac
to taste salt

Process
1. If using dry beans, add them to instant pot, cover with water by several inches, add salt and seal lid.
```
Pressure: High
Time: 40 minutes
Release: Quick
```
1. Prepare all the ingredients (chop, dice, juice, etc.)
2. Toss everything together and taste for seasoning
Notes
- This dish is best served cold, so if using dry chickpeas, prepare them in the morning or the night before and refrigerate
- Shallots are milder than onions but super expensive; use red onions if you’re not a Rockefeller
- Can use all lemon juice or all lime juice, if that’s all you have on hand
Instant Pot // Mains // No Cook // Recipe // Salad // Stovetop

arab ○ better than takeout ○ cold ○ middle eastern ○ one pot pan or bowl ○ photo ○ vegetarian
Midwestern Caprese

December 14, 2021
Layer tomatoes and cucumbers on white bread and top with a slice of American cheese.

Nutrition

240 calories for 1 sandwich

Notes
- Don’t discard the tomato seeds, let the tomato juices drip onto the bread to hydrate it and keep from having a dry sandwich without the need for mayo
- Add Sriracha or hot sauce of choice for a kick of heat
Mains // Meal Ideas // No Cook

calories calculated ○ low effort ○ photo ○ quick ○ sandwich ○ vegetarian

amount	ingredient
—	yogurt
—	black pepper
—	cumin seeds
—	salt

amount	ingredient
120g	mayo
120g	sour cream
1 T	white wine vinegar
1 tsp	parsley, dried
1 tsp	oregano, dried
1 tsp	garlic, minced
pinch	sugar
pinch	salt

amount	ingredient
½	onion, red
1	jalapeño
⅛ – ¼ tsp	salt
½	lemon, juice of

Amount	Ingredient
1	lemon, zest of
1 clove	garlic, grated (about 1 tsp jarred)
2 T	lemon, juice, fresh (about ½ a lemon)
3 T	balsamic vinegar
3 T	olive oil
1 tsp	salt, kosher^*
1 tsp	mustard
½ tsp	black pepper

Credits

Ingredients

Process

Nutrition

Notes

The Acid

Add-ins

Credits

Ingredients

Process

Notes

Ingredients

Process

Notes

Credits

Ingredients

Process

Notes

ingredients

Process

Notes

credits

Ingredients

Process

Notes

dressing uses

Ingredients

Process

Nutrition

Notes

Variations

Ingredients

Chickpea Salad

Citrus Tahini Dressing

Process

Notes

Nutrition

Notes