Salad
Arugula Salad
Arugula (also known as rocket), is a leafy green vegetable with a peppery taste. It is usually eaten raw in salads but can also be cooked and served with meat, pasta or on pizza. I love the simplicity of this salad. [amd-zlrecipe-recipe:85]
Continue ReadingJapanese Spinach Salad (Oshitashi)
When I made Japanese Beef Curry, I made a Spinach Salad using the methods of steeping vegetables with Dashi. I made this did this previously – Spring Vegetables Steeped in Dashi. Dashi is the ever-present ingredient that gives Japanese food its distinctive flavor. It’s an amber colored, sea-flavored, all-purpose Japanese stock. The powdered product, when […]
Continue ReadingChickpea and Paneer Salad
This is the perfect lunch to serve your vegetarian friends. Paneer is an East Indian cheese. The two essential qualities of paneer is that it has no salt and does not melt (it just softens a bit when heated). Also, because no enzymes are added, paneer is completely vegetarian. You could substitute ricotta. Buy the […]
Continue ReadingMustards Grill’s Curried Slaw
Here is a recipe that the Los Angeles Times published from Mustards Grill in Napa. I have the cookbook and love it. I am always looking for interesting sides for summer BBQs and this fits the bill. You could use it as a bed for grilled shrimp or chicken as well. The restaurant serves it with crispy […]
Continue ReadingShrimp Lamaze
I found a stack of old Gourmet and Bon Appétit magazines from 1982 in a cupboard at my mother-in-law’s house. Of course, I spent hours looking through them. What struck me was that all the advertisements seemed to be shot through mist, all soft focus. That’s probably because the photographer was smoking Merit cigarettes during he […]
Continue ReadingWarm Frenched Green Beans & Chicken Salad
Here’s a very healthy salad using frenched green beans. You can also used snow peas sliced lengthwise. This recipe is very low in fat and high in protein and a new take on chicken salad. Warm Frenched Green Beans & Chicken Salad Serves 4 1 lb boneless, skinless chicken breast, trimmed 14 oz can reduced-sodium […]
Continue ReadingIrish Flag Salad
Here is a healthy and colorful salad to serve on St. Patrick’s Day. Irish Flag Salad 6 oz fresh baby spinach 2 medium pears, thinly sliced 2 medium oranges, peeled and sectioned 2 Tbs crumbled feta cheese 2 Tbs chopped pistachios Dressing 3 Tbs canola oil 2 Tbs orange juice 1 Tbs lemon juice […]
Continue ReadingKale & Brussels Sprout Salad
Yes, I’m posting another healthy and delicious salad recipe! Kale & Brussels Sprout Salad Serves 8 to 10 1/4 cup fresh lemon juice 2 Tbs Dijon mustard 1 Tbs minced shallot 1 small garlic clove, finely grated 1/4 tsp kosher salt plus more for seasoning Freshly ground black pepper 2 large bunches kale (about 1 […]
Continue ReadingChickpea Salad with Cumin & Garlic
The chickpea or garbanzo bean is a legume. Its seeds are high in protein and it is one of the earliest cultivated vegetables; 7,500-year-old remains have been found in the Middle East. Chickpeas are low in fat and a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpea Salad with Cumin & Garlic […]
Continue ReadingCommander’s Salad
Commander’s Palace is a restaurant in New Orleans, Louisiana that was built in 1880. If you visit New Orleans, you must put this on your to do list, which I know is quite lengthy! It is located in the Garden District of Uptown New Orleans (1403 Washington Ave, New Orleans, 70130), and is owned by the Brennan family. It has long been one of […]
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