Leftovers from St. Patrick’s Day, a pasta salad that has me looking forward to spring vegetables and several other special recipes that I just can’t get off my mind….
I’ve cooked Tyler Florence, become obsessed alongside Heidi Swanson and drooled a lot with the Wednesday chef … lots of good stuff in this week’s column!
A hearty cabbage salad like this one, with chick peas, tahini and feta, can definitely stand on its own as a satisfying meal with plenty of good protein sources. Plus, it tastes fantastic!
Riffing off an old recipe and changing it up is one of my favorite things to do. Here I change a simple black lentil and sweet pea salad with basil and feta into one with cilantro, hearts of palm and complex Asian flavors.
A fresh, crisp, well-balanced salad with a citrusy-sweet dressing goes with just about anything. When it’s easy to prepare, you’ve got to give it a try.
Don’t stop eating the rich winter foods you love so much; just pair them with a salad and the bloat — and guilt! — goes away.
Even when Caesar salads don’t have anchovies in them, they totally have anchovies in them! They’re insidious. Here’s how to make an amazing vegetarian, or yes, even vegan, Caesar salad dressing.
