To die for.
A major freeze in Mexico will significantly increase tomato prices. — Wall Street Journal Also expect to see a rise in the price of cheap beef. — The Consumerist Learn how to keep salad greens fresh. — The Kitchn Saveur magazine is now reviewing restaurants. — Eater Gourmet's Italian Kitchen has hit newsstands. — Gourmet Live Must make: spinach, provolone, and pepperoni calzone. — Read more
Is it time to put the cupcake out to pasture? — Huffington Post Food A survival guide for San Francisco's many August food festivals. — Grub Street SF How to make a Spanish tortilla. — Serious Eats Delicious Italian recipes from the Franks. — Chow One lady has a meltdown because McDonald's refuses to give her chicken McNuggets. — Eatocracy The care and drying of salad greens. — Read more
No salad week would be complete without a glossary of greens. The base and heart of any salad, greens are crisp, healthy, and when properly paired and dressed, absolutely delicious. Never store leafy vegetables in a wet plastic bag because they will rot quickly. Vegetables need moisture and air to survive, so store in the fridge in a loosely wrapped paper towel in an open plastic bag. When kept Read more
Chicory Not to be mistaken for its cousin, endive, chicory is a vegetable with curly bitter tasting leaves that are used as an ingredient in a salad or cooked as greens. The ground, roasted roots are often used as a coffee substitute or added to coffee for more body and aroma. Image Source Read more
What Type Of Greens Do You Use For Salads? Mesclun or mixed greens. Spinach. Romaine lettuce. Green or red leaf lettuce. Iceberg lettuce. Other - tell us in the comments below! Read more
The vegetables of summer are amazing, making it so easy to eat healthy. I love to buy baby lettuce and freshly harvested mesclun from local farmer's markets and vegetable stands. They taste amazing, and they're so crisp, but if you don't eat them within a couple of days, they can turn soggy and slimy. Here's a great little trick I learned from a farmer friend on storing precious fresh salad Read more
Frisee A green leafy vegetable with pale, delicate, slender leaves that range in color from light yellow-white to yellow-green. The feathery, mildly bitter vegetable is often used in salad mixes. Purchase crisp frisee with no signs of wilting, refrigerate in a plastic bag for up to 5 days and rinse clean just before using. Read more
Fresh green peas are the first sign for Spring and since they have a short season, I always get my fill before they disappear come Summer. And just in the nick of time, I spotted a new recipe from Michelle Obama's upcoming book, American Grown. The First Lady's pea salad calls for peas, shallots, leeks, and mint, all tossed together with a healthy cream dressing. After shelling the peas, they Read more
Michelle Obama exudes elegance, so it's no surprise that her recipe for chicken salad with herb vinaigrette is simple and sophisticated too. In honor of the First Lady's first cookbook, American Grown, coming out on May 29, I whipped up this easy and healthy dinner salad. This salad celebrates Summer greens, herbs, and grilling season, though if you don't have a grill, the chicken is just as Read more
As if we need an excuse to enjoy a big bowl of veggies, fruits, and other goodies tossed together, May is National Salad Month. Grab your best greens and follow these tips and tricks for making a tasty and healthy salad. Creative Ways to Build a Salad Hitting the salad bar can be a good thing when you know the best way to navigate through all those choices. To maintain a healthy medium, follow Read more
