Here’s a charming twist on corned beef and cabbage created by PotatoGoodness.com: Turn it into a potato salad!

You can serve it with anything from a sandwich at lunch, to dinner—whether your dinner is hot corned beef and cabbage, grilled fish, a burger or anything that goes well with potato salad.

For year-round feasting, leave out the corned beef and enjoy the recipe as a cabbage potato salad.

Prep time is 20 minutes, cook time is 15 minutes. The recipe serves 6.

CORNED BEEF & CABBAGE POTATO SALAD
RECIPE

Ingredients

A yummy twist on potato salad for St. Patrick’s Day. Photo courtesy PotatoGoodness.com.

 
Dressing Ingredients

Cocktail onions at piquancy to the dish. Photo by Michael Steele | THE NIBBLE.

Preparation

1. CUT potatoes into 1/2-inch cubes and place in a large pot fitted with a steamer basket. Add 1-inch of water to pot and bring to a boil. Reduce heat and cook, covered, for 10 to 15 minutes or until potatoes are tender; let cool slightly. While potatoes are cooking…

2. COMBINE remaining salad ingredients in a large bowl.

3. PLACE all dressing ingredients in a jar with a tight fitting lid and shake well.

4. ADD warm potatoes to bowl and drizzle with dressing; lightly stir to coat salad with dressing. Serve immediately.

NUTRITIONAL INFORMATION PER SERVING

Calories: 220 Fat: 12g Cholesterol: 20mg Sodium: 370mg Vitamin C: 50mg Carbohydrates: 22g Fiber: 2g Protein: 7g Potassium: 87mg

Last week we profiled the cara cara orange, a mutation from Venezuela with sweet, rosy flesh. Earlier we discussed their rosy-fleshed cousin: the blood orange, native to Sicily.

Before spring and summer fruits arrive, we harness the color and flavor these rosy oranges to bring pizzazz to a green salad. Pink grapefruit works, too.

The concept may seem unusual if one’s mind separates vegetable salads from fruit salads. But replace cherry tomatoes with oranges or pink grapefruit, and your salad will taste much brighter. Berries also add a lift to green salad, but the lively acidity of oranges and grapefruit do a better job.

We took a wonderfully refreshing summer salad from THE NIBBLE’s consulting chef Eric Dantis, and turned it into a something that brightens up a chilly March day.

The flesh of blood oranges ranges from pink to deep rose, above. Photo courtesy Melissas.com.

The original recipe follows. “If you want to keep it simple,” says Chef Eric, “just dice up some tomatoes and an equal amount of watermelon and toss with some basil and good sea salt for a super refreshing, clean salad.”

This side salad contains blood oranges, onion
and strawberries. It’s a refreshing side to any
savory dish. Photo by Jerry Deutsch | THE
NIBBLE.

TOMATO & WATERMELON SALAD, WITH
SUBSTITUTIONS

As tomatoes and watermelon are not yet at their prime, we substituted blood oranges and strawberries in this recipe. That may seem like a lot of substituting, but the lesson is: Don’t be afraid to substitute any ingredients. You may well discover a favorite new combination.

Ingredients Per Serving

1. MIX halved cherry tomatoes with watermelon cubes in a medium-sized bowl.

2. STIR in basil and onion.

3. SEASON with sea salt and extra virgin olive oil to taste.

4. STIR in balsamic vinegar.

5. TOP with optional ham and/or cheese, for a sweet and savory bite (this can turn a side salad into a luncheon salad).

5. SERVE immediately.

NOTES

 
FIND MORE REFRESHING SALAD RECIPES IN OUR GOURMET VEGETABLES SECTION.

Figs, grapes and morning glories. Photo ©
Paulette Tavormina Photography | NYC.

There’s just one more week to see Paulette Tavormina’s exquisite still life photographs at the Robert Mann Gallery in New York City: Then they head to San Francisco. The show opens at March, a retailer of luxury kitchenware and other goods, on March 14, 2013 and continues through June 1.

They look like 17th century Old Master paintings, re-envisioned in a contemporary medium and a modern approach.

Largely self-taught, Paulette Tavormina has been exhibited internationally and was the winner of the Grand Prix at the 2010 International Culinaire Photography Festival in Paris.

She has worked on set as a food stylist in Hollywood and also photographs works of art for Sotheby’s. Her work has been featured in prominent publications including the New York Times, Boston Globe, L’Express, Martha Stewart magazine and Photo Technique magazine.

Paulette lives and works in New York City: a good place for a lover of beautiful food. Visit her website, TavorminaPhotography.com.

Cherries, apples and blue cheese combine in
a delicious salad. Photo and recipe courtesy
EatWisconsinCheese.com.

George Washington, our first President, was born 280 years ago today. It’s been pretty well documented that he did not, in fact, chop down a cherry tree. But we can still be grateful for the opportunity to enjoy luscious dried tart cherries as we celebrate his birthday (fresh cherries are a summer fruit).

Not only do the deliver terrific flavor; cherries are nutritious and one of the foods highest in antioxidants (here’s a list of high antioxidant foods).

While we enjoy this delicious chocolate chip cookie recipe with dried cherries, the more healthfully inclined should consider this refreshing salad recipe that combines dried cherries with other fruits and blue cheese—a great combination.

Tart and chewy cherries pair with the heat of grated fresh ginger and piquant blue cheese. If you prefer, you can substitute iceberg wedges for the mixed greens.

APPLE BERRY SALAD WITH LEMON GINGER CREAM

Ingredients For 4 Servings

For The Salad

For The Dressing

Dried cherries available from MurraysCheese.com.

Preparation

1. WHISK together sour cream, milk, lemon juice, zest, vinegar, ginger, honey, salt and pepper; refrigerate dressing until ready to serve.

2. PORTION greens onto four plates. Divide apple slices and strawberries among salads. Garnish with cherries, onion and pecans.

3. DRIZZLE dressing over salad and sprinkle with blue cheese; serve immediately. Cover and refrigerate extra dressing up to 3 days.

FIND MORE OF OUR FAVORITE SALAD RECIPES.

Frozen peas are a versatile ingredient. Photo
by Claire Freierman | THE NIBBLE

We typically keep a bag of frozen peas in the freezer—not as a substitute ice pack, but to add a burst of color and flavor to just about any savory dish.

Many recipes add peas for exactly that reason. But we’ve got ways to use peas that you may not have considered.

Why frozen peas?

 
But in another month or two, when peas are in season, it’s time to buy and shell them, and enjoy pea purée and fresh pea soup in all their glory.

EVERYDAY USES FOR FROZEN PEAS

Make a risotto, or mix green peas into regular rice. Photo courtesy CBCrabcakes.com.

HOW ELSE WOULD YOU USE FROZEN PEAS? LET US KNOW!

Yesterday, the idea of a “salad sandwich” popped into our head. We were evaluating potential ingredients for lunch: Stonefire naan, an Indian flatbread we love; hummus; cooked chicken breast; and an assortment of salad ingredients including arugula, bell peppers, onions and romaine.

Our first thought was to make a basic salad topped with sliced chicken breast and a piece of naan on the side. Then we thought of cutting the large slice of naan in half and making a chicken sandwich with hummus, instead of mayonnaise or other spread.

Then, our minds ran to our favorite shrimp tostada salad, which we order every time we get to Zócalo Mexican restaurant in Manhattan’s Grand Central Terminal.

It piles salad greens and grilled shrimp, with a light olive oil-lime juice dressing (see recipe below), atop a tostada. The lettuce and tortilla create a crunchfest; there’s an excellent balance of protein from the shrimp, and just enough dressing to moisten the greens without wetting the tostada.

Have your salad atop a delicious specialty
bread. Photo courtesy Stonefire Naan, a
NIBBLE Top Pick Of The Week.

So we spread some hummus across the entire piece of naan, whipped up some lime juice dressing, tossed it with the greens and diced chicken, and scooped it, drained, onto the naan. We sat down with a fork, knife and a bottle of Sam Adams Whitewater IPA and had a delicious open-face salad sandwich lunch.

It was so enjoyable, in fact, that we’re making it again today. This time we’ll toast the naan and use some curry mayonnaise, to convert yesterday’s fusion food into an all-Indian theme (just add curry powder to regular mayo).

We found naan at Whole Foods Markets and
Trader Joe’s. Photo courtesy Stonefire Naan.

By the way, we checked the Web before writing this, and didn’t find much on “salad sandwiches” (just links to egg salad sandwich, tuna salad sandwich and the like). The only related item was this New York Times recipe for Greek salad on an English muffin. But it’s just a basic recipe, not advocacy for a new way of eating salad.

So maybe the “salad sandwich” trend starts here! Let us know your favorite salad sandwich concepts—what kind of salad atop what kind of bread—and be part of the new movement! Challah? Cornbread? Crispbread? Fruit bread? Garlic bread? The world’s many flatbreads? We can’t wait to try other combinations.

LIME JUICE SALAD DRESSING

Ingredients

Optional Ingredients For Spicy Dressing:

 
Preparation

1. MIX ingredients thoroughly. We prefer to emulsify them in a blender or with a small inversion blender. We’ve even used a milk frother wand.

2. DECIDE if you want to dress the salad before topping the bread. If you do, you can drain the excess dressing so the bread doesn’t get soaked. If you want to eat the dressing-soaked bread (we liked it!), drizzle it over the salad instead.
 
CHECK OUT THE DIFFERENT TYPES OF BREAD IN OUR BEAUTIFUL BREAD GLOSSARY.

Baked, not fried: potato wedges are better-
for-you than fries. Photo courtesy
PotatoGoodness.com.

French fries hot from the deep fat fryer: so delicious, so clogged with oil, so coated with HFCS-laden ketchup, so not good for you.

We learned to love nonfat Greek yogurt, which we happily substitute for the copious amounts of not-good-for-you sour cream of earlier days. We learned to love nonfat milk instead of whole milk, with the happy side result that whole milk now tastes like half-and-half.

So, we wondered, could we learn to love some version of baked French fries?

We found that baking potato wedges in the oven with olive oil and Italian herb seasoning made us happy and feeling better about eating “fries.” We found a ketchup based on low-glycemic agave instead of high fructose corn syrup or cane sugar.

We also found that we enjoy dipping or covering the baked wedges with salsa (but check the label and be sure the salsa isn’t sweetened with sugar—an ingredient that only belongs in fruit salsa).

You can substitute sweet potatoes for the russets. (Do you know the different types of potatoes? Check out our Potato Glossary.)

RECIPE: BAKED FRENCH FRIES ALTERNATIVE

Ingredients

 
Preparation

1. PREHEAT oven to 450°F.

2. SLICE potatoes lengthwise 3/4 inch thick, then cut each slice into ¾-inch long pieces. Place in a large bowl. Drizzle with oil and sprinkle with herb seasoning and salt; toss to coat evenly.

3. ARRANGE potato pieces in a single layer on nonstick baking sheet or a baking sheet coated with vegetable cooking spray. Bake 20 to 25 minutes until potatoes are golden brown, turning once after 15 minutes. Serve immediately, with optional salsa for dipping.

Yield: 4 servings.

ITALIAN HERB SEASONING RECIPE

Ingredients

 
Preparation

Blend all ingredients. Store in an airtight container.

Use on other vegetables or rice, in green salad, meat balls, meat loaf, pasta sauce and other Italian recipes.

Those who don’t like broccoli and cauliflower
might like it better with Parmesan. Photo
courtesy McCormick.com.

The cruciferous vegetables group* is great for you: filling, low in calories, high in fiber and cancer-fighting antioxidants.

Nutrition experts want you to eat more cruciferous vegetables: two to three times per week, with a serving size of at least 1-1/2 cups.

But too many people say they don’t like widely-available members of the group, such as broccoli, Brussels sprouts and cauliflower. That could be a result of being served over-cooked vegetables. When cooked too long, chemical breakdowns in the vegetables yield a rather unpleasant aroma and flavor from the sulfur in the compounds.

To nudge the naysayers, try this creamy Broccoli Cauliflower Casserole from McCormick.com. It has two not-so-secret weapons: cream cheese and Parmesan cheese.

In fact, a sprinkle of grated or shredded cheese can give almost any snubbed food more appeal. You’ll get plenty of compliments on this recipe, and probably requests for seconds. We wouldn’t be surprised if it became part of your holiday dinner repertoire. Move over, green bean casserole!

This rich and creamy casserole can be made a day in advance, covered and refrigerated and then baked just before dinner. Although we prefer fresh vegetables, using frozen vegetables saves time and money.

The recipe has 179 calories per serving, 11g fat, 13g carbohydrates, 31mg cholesterol, 432mg sodium, 3g fiber and 7g protein.

*The cruciferous group includes arugula, bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, collard greens, cress, horseradish, kale, kohlrabi, mizuna, radish, rapini (broccoli rabe), rutabaga, tatsoi, turnip and wasabi. Mizuna (a variety of mustard green) and tatsoi have become “designer greens” in salads at America’s finest restaurants.

BROCCOLI CAULIFLOWER CASSEROLE RECIPE

Makes 10 servings. Prep Time: 20 minutes. Cook Time: 40 minutes.

Ingredients

 
†You can make your own Italian seasoning by combining equal parts basil, marjoram, oregano, rosemary and thyme. Store in an airtight jar.

Preparation

1. PREHEAT oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside.

2. CUT any large broccoli or cauliflower florets into bite-size pieces.

3. MELT 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly.

4. ADD cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

5. BAKE for 40 minutes or until heated through with top lightly browned.

Parmesan cheese makes anything taste better. Photo courtesy Wisconsin Milk Marketing Board.

TIPS & VARIATIONS

 
FIND MORE OF OUR FAVORITE VEGETABLE RECIPES.

Add herbs to your mashed potatoes. Photo
courtesy McCormick.com.

It’s been way below freezing for days in our part of the country. That’s as good an excuse as any to have some primo comfort food—luscious mashed potatoes—with tonight’s grilled chicken.

Basic mashed potatoes with butter, salt and pepper become even more delicious with the addition of some herbs, fresh or dried. This recipe from McCormick.com adds garlic, rosemary and parsley. You can also use thyme, tarragon or sage.

HERBED MASHED POTATOES RECIPE

Makes 8 (1/2-cup) servings. Prep Time: 15 minutes. Cook Time: 15 minutes.

 
Preparation

1. PLACE potatoes and 2 teaspoons salt in a medium saucepan. Cover with water. Bring to a boil.

2. REDUCE heat to low; cover and simmer 10 to 15 minutes or until potatoes are fork tender. Drain and return potatoes to saucepan.

3. SPRINKLE with garlic powder, rosemary and pepper. Mash with potato masher, gradually adding milk, then butter. Stir in parsley. Adjust salt and pepper to taste.

4. PULSE in food processor (optional) for extra-creamy mashed potatoes.

Find more recipes at McCormick.com.

DO YOU KNOW THE DIFFERENT TYPES OF POTATOES?

Check out our Potato Glossary. It also explains why different types of potatoes are used for baking, mashing and fries (starchy potatoes) and others for boiling and potato salad and (waxy potatoes).

Potato salad bound with pesto. Photo
courtesy U.S. Potato Board.

Many people think of potato salad as warm weather fare, or a side with a sandwich. But different recipes are served at temperatures beyond the familiar chilled, mayonnaise-bound potato salad: warm southern German potato salad served with sausage and other meats and room temperature vinaigrette-dressed potato salad as a side.

So today’s tip is: During the cooler months, serve a warm potato salad. Bypass the mayo and dairy dressings (buttermilk, sour cream, yogurt) for a warm vinaigrette (add a teaspoon of lemon juice or mustard, plus salt and pepper) or simply a good olive oil, as in the recipe below. If you have flavored olive oil—basil, blood orange, chile, garlic, rosemary, etc.—this is the time to use it!

If you make the dish in advance, warm it—or the dressing—in the microwave. You can serve the potato salad at room temperature with a warm vinaigrette; or dress the salad and heat it briefly in the microwave. Instead of vinaigrette, consider another olive oil-based dressing, such as pesto.

WHAT POTATOES SHOULD YOU USE?

Chose waxy potatoes, such as fingerlings, new potatoes, red jacket and small white round potatoes. They have more moisture and less starch. The lower starch enables them to hold their shape well during cooking. When boiled, steamed or roasted, waxy potatoes come out firm and moist—the ideal consistency for potato salad.

We keep the skins on to preserve the nutrients; we actually prefer the “rustic” look the skins impart.

See our Potato Glossary for the different types of potatoes.

WHAT TO MIX INTO YOUR POTATO SALAD?

It’s sad that take-out potato salad has convinced most Americans that all you need are potatoes, mayonnaise and perhaps some shredded carrot for color. The great thing about potato salad is that it can take on a different personality—and layers of flavor—with each added ingredient. Look through the fridge and pantry and add any ingredients and leftovers.

All of these combinations are made with vinaigrette or olive oil, but can be bound with any dressing you choose:

 
NEED MORE INSPIRATION?

Toss in whatever you have—anything that is begging to be tossed in—including, but not limited to:

BEER ROASTED POTATO SALAD RECIPE

This delicious warm potato salad with bacon was a finalist in the United States Potato Board-sponsored “Healthy Potato Salad” Recipe Redux Challenge. This recipe was created by LoveAndZest.com, a blog written by a registered dietician. Yield: 6 servings. Prep time: 15 Minutes. Cook time: 45 Minutes.

Ingredients

Brussels sprouts and bacon enhance this warm potato salad. Photo courtesy PotatoGoodness.com.

Preparation

1. PREHEAT oven to 450°F.

2. SLICE potatoes and Brussels sprouts lengthwise. Place in a large bowl and soak in beer for 5 minutes.

3. PLACE on a rimmed baking sheet and top with onion, garlic and rosemary; drizzle with olive oil.

4. BAKE 45 minutes, stirring midway through baking. Remove from oven.

5. SPRINKLE roasted vegetables with kosher salt. Top with bacon. Add extra olive oil if desired.
 

FIND MORE OF OUR FAVORITE SALAD AND POTATO SALAD RECIPES.