The star of this summer salad is Moroccan couscous. Couscous is often referred to as a grain, but this is a misnomer. These tiny morsels are grainy in appearance, but they are made from semolina and water and rolled into tiny granules. So, in fact, couscous is a type of pasta (and not gluten-free). Couscous…
Salad Days of Summer: The Leftovers
This installment of Salad Days of Summer is a recipe for your dinner repertoire. Steak salads make for a fresh and substantial bowl that you can call a meal. I call it a leftovers salad—it was, in fact, composed of leftover steak and green beans when it was prepared—but “grilled steak salad” sounds more enticing….
The Simple Art of Jamaican Watermelon Salad
I met my first watermelon salad at The Covington restaurant in Edgartown, Massachusetts. The dish consisted of watermelon cubes tossed into a pile of salad greens, alongside turnip shavings, pickled scapes, feta cheese, and balsamic vinegar. The juicy red chunks did the job normally reserved for tomatoes and availed themselves beautifully. Their sweet acids bent…
Salad Days of Summer
Nothing beats a leafy, brimming bowl layered with fresh garden pickings and the farmers market bounty. Sweet corn and juicy tomatoes are ripe headliners in high summer and pair up in this vibrant salad inspired by Italian panzanella. Panzanella translates to bread (pane) and a deep plate or bowl (zanella). It’s a Tuscan and Umbrian…
Dr. Fuhrman’s Patriotic Salad (Recipe)
Go for some red, white, and blue vibes with this festive salad. Always a big hit with kids and adults! Serves 2 Ingredients 1 banana 1/2 cup unsweetened soy, hemp, or almond milk 1 cup fresh or thawed frozen blueberries 1 cup fresh organic or thawed frozen strawberries 1 head romaine lettuce, chopped 2 tablespoons chopped…
Cooked as a Cucumber?
At an overpriced tapas joint, I once took a chance on charred cucumber salad. The dish sounded counterintuitive, to put it delicately, because everyone knows a cucumber should be served cool. Cooking a cucumber would be like giving Samson a haircut before the battle. A cool cucumber is a happy cucumber. The best have tried,…
This Make-Ahead Summer Salad Is the Best Upgrade to My Favorite Pantry Staple
Black-eyed peas are undoubtedly my favorite beans. When I was growing up, my family often used black-eyed peas as a substitute for honey beans, a type of bean found in Nigeria (a topic I’ve touched on in my recipe for akara, which are fried bean cakes popular in Nigeria and other parts of the African diaspora)….
Summer Berry and Turkey Salad Celebrates the Season
By Linda Gassenheimer From Tribune News Service I love this time of year when there’s a plentiful display of colorful berries. I decided to create a summer salad dinner, adding them to cooked turkey strips. Here are a few tips on selecting and using berries. Strawberries don’t ripen off the vine. Look for bright red…
Everyday Tomato and Cucumber Salad With Dad’s Salad ‘Whisky’
For most meals at my parents’ house, my dad was in charge of the “extras”: the salad, the feta plate, the pickles or olives—all the things he loved that made the meal a little more special. His “three-ingredient Mediterranean salad” literally had chopped tomatoes, cucumbers, and parsley. He seasoned it simply with salt and pepper,…
Spinach-Artichoke Salad Has the Most Ingenious Crispy Topping
I am always here for a spinach-artichoke moment. Whether it’s a riff on the classic party dip in the form of pasta, baked chicken or grilled cheese, I’ll happily oblige. Knowing this, then, you won’t be surprised to learn I have a spinach-artichoke-dip-inspired salad in my newest cookbook, “Salad Seasons.” It’s light and fresh rather than goopy, with still plenty of…
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