When I worked in Vancouver, there was one girl who won my heart over the very first day.
As I reached into the fridge to find something to spice up my hard boiled egg, a tall, leggy, beautiful blonde walked in and said “You can use my chipotle hot sauce if you want.”
She followed this by grilling up spicy vegetables on a little grill, filling our simple work kitchen with an incredible aroma, and winning my love and admiration. That’s Missy for you.
Every day that followed, Missy would make the most beautiful elaborate meals every lunch time. She even planned panini days, where she would bring in trays of fixings and fresh buns so that we could grill up our own beautiful sandwiches. Those days were highlights of my career thus far.
Soon after I left Vancouver I was happy to find out that Missy started up her own food blog: Life Bites! Whether you live in Vancouver or not, her reviews and recipes are worth checking out. Missy knows her food, and enjoys it with more elegance and gusto than anyone I know.
Now, before I go into my girl crush any further, here’s Missy, with a kick ass ginger filled salad recipe that would make any gal love her:
Pickled ginger rocks. It’s cheap- you can eat it solo or chop it up and add to to just about any seafood or vegetarian dish that needs a certain flavour POP.
Mainly, I keep a bottle of this pink goodness around for a new dinner salad meal standby: California Roll Salad.
Cheap, fresh, flavourful- this California Roll Salad is every bit as yummy as the authentic sushi rolls, and super easy to throw together.
I like to eat this mixed with a bit of cooked brown rice (mix in a splash of rice wine vinegar) to make this salad more of a meal and I always throw more pickled ginger on.
Enjoy! And don’t forget to stop by her blog for more delicious recipes and reviews!
- The salad:
- a head of iceberg lettuce (wash and chop/shred)
- imitation crab meat/ alaskan pollock (as much or as little as you like)
- cucumber (chopped)
- avocado (chopped)
- crushed wasabi peas
- shredded sheets of nori (dried seaweed)
- sesame seeds
- pickled ginger (top with)
- The dressing:
- ¼ cup rice wine vinegar
- 3 tbsp soy sauce
- 1 tbsp sesame oi
- 1 heaping tbsp of chopped up pickled ginger
- Assemble salad.
- Blend dressing or shake it up!
- Enjoy with brown rice to make a meal!
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Thanks for all the compliments. I’m blushing across the country on the west coast! I definitely miss your presence in the office kitchen. I love both of your blogs and I’m flattered and honoured to contribute!