Need a flavorful salad to share at your table? Toss one up with chickpeas and let this salad featured in my Cook On food column work like a meal.
Tag Archives: salads
With your best extra virgin olive oil and a loaf of day-old crusty bread, add a few juicy tomatoes and toss up panzanella. Try this amazing and simple take on the Tuscan salad in my Cook On food column.
Cook On: Pickle Relishing By Mary Ann Ebner Whether kosher, old fashioned, garlic dill or bread and butter, when a crunchy layer of pickles stacked across a slice of bread turns a basic sandwich into a spicy snack, cucumbers deserve a nod. The crisp green vegetable rules the pickling palate with distinction, but pickles come in a variety of flavors, textures and types well beyond cucumbers. Nearly everything in the …Read More
Cook On: 1 part chaos, 2 parts calm Give me an edible gift and I’ll give you a nourishing meal in return. If we’re sustaining the age of natural gifts of food, I’m going to do my part to continue the trend. Who doesn’t love the surprise of a beautiful bottle of wine or even a pint of maple syrup? I’m grateful for all the fine food that comes my …Read More
Berries aren’t forever, and our somewhat local strawberry fields have nearly reached picking limits at the close of their strawberry season. We managed to find a few Texas strawberries just in time this week at Sweet Berry Farm in Marble Falls. The berries provide plenty of reason to be thankful, but what I really appreciate is Sweet Berry Farm’s candor when it comes to fire ants. I give this farm top points for sharing an …Read More
Sweeten up the menu for date night with Medjool dates. Dates may be nature’s candy, and I hesitate to calculate the calories, but ever since I started craving these while I was a puffy pregnant woman, Medjool dates remain near the top of my all-time natural favorites list. If you can find them fresh, you’re off to a sweet date night. Toss this trio of ingredients and share The Cookery’s simple salad for your own version of …Read More
If you can beat this price on pomegranates — $1.50 each — please put your hands in the air. Pomegranates do seem like a luxury of rich comfort, but Sprouts makes them look affordable in Austin this week. I love adding pomegranate to salads and spiking sauces with pomegranate juice. But the real reason for this week’s haul is kid friendly. My kids love to tap the seeds (we call them seeds!) out …Read More
I’m rounding up the ingredients to prepare fattoush and hoping to find just the right produce to toss into this beautiful salad. Fattoush is light and colorful with the perfect crunch to stand alone as a meal.
Thinking of lightening your plate now that the days are warmer? Try this spin on spinach salad. Thanks, Carla! Spinach Strawberry Salad 1 bag rinsed fresh baby spinach (9 ounces) 1 cup cleaned and sliced strawberries 1/3 cup extra virgin olive oil 1 tablespoon raspberry preserves 1 tablespoon light sour cream 1 teaspoon dijon mustard 1 teaspoon apple cider vinegar (I used red wine vinegar this time around-not bad!) Place …Read More
We’ve been eating out and about the last few days. Big thanks go out to our backyard dinner hosts. This meal stretched way beyond burgers. My top side? C’s cabbage salad! I also tested my new dillweed dip. Not bad. I’m going to run it through the nutrition counter and post it here soon.