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Veggie

Signature Salad

one and a half slices signature arugula salad recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

OneandahalfSlices Signature Salad

one and a half slices signature arugula salad recipe

There is a lot of salad in the OneandahalfSlices universe. You know, #eatfoodnottoomuchmostlyplants. That said, this is easily the favorite. It is green, zesty, and light. It works as a side salad, say, to Spaghetti al Limone, Fettuccine Alfredo, or Chicken Korma, or stands on its own with a hard boiled egg and some extra avo. Trust me. Make it once and it will quickly become your favorite, your go-to, and just like that avocado and arugula will permanently live in your fridge. 

🥑

what you need

1 package baby arugula

1 avocado

1/2 cup parmesan cheese, grated very finely

juice from 1 lemon

1 teaspoon cayenne pepper

2 glugs good olive oil

salt and pepper to taste

(optional) 3 tablespoons pepitas

(optional) 3 tablespoons dried cranberries or golden raisins

(optional) 1 hard boiled egg

how to make it

Toss arugula in a mixing bowl with olive oil, salt, cracked black pepper, cayenne pepper, and lemon juice. Toss well to coat.

Add the parmesan cheese and toss some more!

Thinly slice the avocado and add to the top of the salad.

Top with pepitas, cranberries, thinly sliced hard boiled egg, if using, and a little more black pepper and parmesan cheese.

🥑

 

More Summer Salads
one and a half slices warm brussels sprouts crunchy spicy salad recipe

Warm Brussels Caesar Salad

That’s a lot of adjectives in front of “Caesar Salad,” but I assure you this salad is not difficult. It is also fantastic. The spicy comes from cayenne. The crunchy comes from toasted almonds, and the quinoa if you feel so inclined to try crisping it. The tahini Caesar dressing is also king – super lemony and salty with parmesan cheese as any good Caesar should be. 

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May 25, 2023 No Comments
one and a half slices the Florida salad recipe local vegetables

The Florida Salad

This salad takes me home. Back to my home town in Florida to be exact. Crafted out of inspiration from Crush Xl – a young, vibey restaurant local to Melbourne that takes salads to another level. At first, this salad may look a little strange (rice noodles and coconut?). Fair. But you’d be surprised what a cup of mango, flakes of toasted coconut, & a handful of mint leaves can do to a dish. See for yourself…

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September 26, 2023 No Comments
caesar salad sauce recipe one and a half slices

Caesar Salad

Your classic, tried and true, foolproof, Caesar Salad Dressing Recipe. Side salad or main course, this is really all you need. Add grilled chicken, avocado, hard boiled or fried egg, or red onion and you’re good to go.

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June 9, 2021 1 Comment
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Categories
Cocktail

Cucumber Mint Gimlet

one and a half slices cucumber mint cocktail recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Cucumber Mint Gimlet

one and a half slices cucumber mint cocktail recipe

With this cocktail, I officially declare it summer. This beautifully crisp invention came from a friend of mine after two bottles of Prosecco worth of Aperol Spritz and my vehement proclamation: “will you please do something with this cucumber?!” Little did I know the ‘something’ would become one of the highlights of the evening. The cucumber mint gimlet is crisp, vibrant, cool, and everything a summer cocktail should be. It also paired perfectly with our Mediterranean-themed meal which included homemade tzatziki sauce. 

what you need

2 inch slice of peeled cucumber, halved and sliced

handful of fresh mint

1 teaspoon of honey

juice of 1 lime

2oz gin (my preferred gin is The Botanist though Hendricks would also probably do well)

how to make it

Muddle cucumber, mint, honey, and lime juice in a cocktail shaker.

Shake vigorously for 20 seconds.

Strain into a glass over a large ice cube and garnish with a sprig of mint.

one and a half slices mint recipe cocktail gin
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Categories
Veggie

Pasta Verte

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Pasta Verte

This is the freshest, crispest, heartiest, lightest, most beautiful springtime thing I can think to make when the chill finally leaves the Virginia air around noontime but the mornings are still a little frosty. The Piemaker says this dish looks like green slime, but acquiesces that it is flavorful, abundant, and filling. You can make it in one pot, with one blender, and with one half hour, which makes it a great weekday lunch if you’re working from home or weeknight dinner if you walk in late. Join me in getting my green on, courtesy of David Frenkiel from Green Kitchen Stories. David takes much better photographs than I do but I’ve made a few design modifications to the original recipe that I think serve this one well. Still not sure you want to try this?… watch David’s Reel. Also, if you feel like following his lead and listening to Nick Drake while you cook, you won’t be disappointed. I did. And to make up for my absence over the past 10 days, I’ve got a little gift for you at the end…🌷

what you need

1 bunch of kale (note: original recipe indicates spinach can substitute for kale. I found this made my sauce thinner and the dish not as hearty. Stick with the kale)

1 bunch of fresh basil

2 garlic cloves

1 head of broccoli, florets cut off

1-1 1/2 cups of fresh green peas

1 lemon

1 substantial glug of olive oil

1 cup parmesan cheese

1/2 cup pine nuts, lightly toasted in the oven (note: original recipe indicates pine nuts OR hazelnuts. I am the world’s BIGGEST hazelnut fan but felt that the hazelnut flavor didn’t serve this dish as well as the pine nuts. Pine nuts are more expensive for sure. Almonds might be worth a try…)

2 servings bucatini pasta (note: try as I might, I could not locate bucatini, so the first time, I used an egg-based tagliatelle. Normally, I prefer egg-based pasta (especially in my Essential Bolognese sauce), but this dish is really better with an all wheat pasta. Boxed is actually best. The second time, I went for macaroni (pictured above… long, uncut macaroni). This worked better than the tagliatelle but I really recommend the bucatini). 

Lots of sea salt and cracked black pepper

how to make it

Fill a large saucepan with water and bring to a mild boil on the stovetop. Not a particularly deep soup pot.

Add pasta and stir. Break the leaves off the kale bunch and submerge in water on top of pasta, halving the garlic cloves and setting them on top (careful not to lose them! do not stir). Once kale is bright green and wilted, ~5 minutes, remove it and the garlic with tongs and add it to the blender. Return to the pot and add the peas and broccoli florets, cooking until bright green, ~3 additional minutes. Again, you’re looking for the bright green color. You know, the one you’re seeing everywhere these days – the color of new, springtime leaves. 

While the broccoli simmers, add the basil and 3/4 cup grated parmesan cheese to the blender. Squeeze the lemon on top and add a hefty glug of olive oil. Add salt and black pepper to taste. Transfer 3/4 of the broccoli florets to the blender, leaving the smallest florets in the pot with the pasta. Transfer about half the peas as well. Add maybe 1/4-1/2 cup of pasta water and blend the mixture. You don’t want this to be too runny. The consistency you’re going for is pesto or slightly thinner. Add pasta water slowly. Sample for taste.

Drain the pasta, and remaining peas and broccoli, and return the drained ingredients to the saucepan (removed from heat). Pour a small palette of green pesto on each of two plates… a bed on which your pasta mixture will rest. Add the rest of the green mixture to the saucepan and stir with tongs to combine. Swirl the pasta around the tongs and gently lift several little swirls of pasta onto the bed of pesto on each plate. Take some of the small broccoli florets and peas with you. Then top with salt and black pepper.

Sprinkle on your reserved parmesan cheese and toasted pine nuts, and you’re ready to serve!

Keep reading for the Windows Open playlist…

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Now, since I’ve neglected posting for almost two whole weeks (I’ve been outside enjoying the springtime, of course, and experimenting with some new recipes for you all), I decided I would make it up to you by providing a Spring 2021 Windows Open playlist (alternate naming convention: Spring 2021 Windows Rolled Down playlist; hat tip Amos Lee). I don’t use Spotify, otherwise I would have uploaded it there, but here is a YouTube link. The full track list is below. Happy Spring! 🍓🥦🧄🌷🌱

  1. Indonesia – Amos Lee
  2. Windows Are Rolled Down – Amos Lee
  3. Arms of a Woman – Amos Lee
  4. This is the Thing – Fink
  5. C.R.E.A.M. – El Michels Affair
  6. The Last Cherry Blossom – RudeManners
  7. Fade Into You – Mazzy Star
  8. The Only Living Boy in New York – Simon & Garfunkel
  9. How We Operate – Gomez
  10. Past the Mission – Tori Amos
  11.  Cornflake Girl – Tori Amos
  12. One – Tina Dico
  13.  The Sea Symphonic Tales version – HAEVN
First attempt with egg pasta, spinach, and hazelnuts
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