I believe there’s some wisdom in the mantra, “Eat Your Colors,” and this little stack of goodness embraces it. Just the sight of these colorful layers of earthy red beet, crisp grated carrot, soft melt-in-your-mouth goat cheese and a drizzle of chive-pistachio pesto energizes me. As an appetizer, lunch, or side dish, this is one mighty tower of wholesome goodness. Have you filled your plate with colors today? Continue reading
I love potato salads of any kind; they are usually what I go for first at a barbecue or other warm-weather get-together. And yet I can’t tell you how many times I’ve botched my own attempts at making a good potato salad. The potatoes have ended up either too mushy and falling apart or too hard and unyielding. I finally figured out that the right variety of potato makes all the difference.
A potato is a potato is a potato, I used to think. Not so. And this is particularly crucial to those of us living in new places where the potato varieties are unfamiliar and labels can be confusing. Here’s what I’ve learned: Continue reading
I decided it was time to try one of these funny-looking vegetables I keep passing by at the grocery store — the kohlrabi. High in Vitamin C and containing heart-healthy nutrients and antioxidant properties, kohlrabi seems to be gaining in popularity and attention; Time Magazine called it the next superfood. Some studies show it might even have protective benefits against certain kinds of cancer (Source: Livestrong/University of Maryland Medical Center). Kohlrabi’s flavor is somewhere between cabbage and broccoli stems, and it has a nice crunch to it when eaten raw. In terms of its appearance, I think it’s kind of an eerie, other-worldly thing:
My ultimate salad is a mixture of flavors, textures and colors that is fresh, and never boring. This rice salad has been a favorite of mine since my host mother in Paris used to prepare it for me many years ago. She would use brown rice, which lends it a softer texture, but I like the toothsome feel of this black wild rice contrasting with the soft avocado and grapefruit. I would never have guessed that avocado and grapefruit would pair so nicely together, but tasting is believing.
This nutritious and scrumptious salad tower can be enjoyed any time of year, but I think it is festive and perfectly color-coordinated for the holidays. Plus, it helps to balance out all those decadent meals and treats consumed at holiday parties. It’s great as an appetizer, as a healthful snack, or for lunch, and can be tweaked with different ingredients to your taste: optional layers of artichokes, olives, crab, tuna or chicken salad. Enjoy! Continue reading
Maybe it’s in anticipation of The Big Cooking Day next week, but lately I’ve been drawn to fresh and light meals that are easy to prepare. This bright salad combines a spectrum of flavors and colors to please the palate and the eyes. Continue reading
Sometimes it’s those unlikely pairings that bring out the best in each other — like ginger and bourbon, or pork and peaches. Do you believe that opposites attract? Continue reading