Category: Vegetables-Salads-Herbs

National Zucchini Day Recipes: Spiral Zucchini ‘Green Papaya’ Salad & Zucchini Pasta

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Whether served raw, roasted, baked, grilled, sautéed, pickled, or fried, zucchini is one of the most versatile vegetables and a seasonal summer favorite that’s abundantly available at farm stands and supermarkets. This summer squash is very low in calories—33 calories for a medium zucchini. There are many wonderful ways to serve zucchini: Garnishes Gratin Grilled…
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TIP OF THE DAY: Make A Small Greek Salad

Posted on by thenibble

An artistic Greek salad from Stix Mediterranean Grill in New York City.   Some people love a luncheon size Greek salad. But how about as your first course? Now that beautiful tomatoes are in season, slice them up in as many ways as you can, including in a first course Greek salad. In Greece, what…
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TIP OF THE DAY: Heirloom Tomato Caprese Salad

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Where’s the stack of mozzarella and tomato slices? This Caprese salad is deconstructed. Photo courtesy Great Performances | NYC.   Take advantage of the beautiful tomatoes now at farmers markets to create an elegant Caprese salad like this. There’s just a small window each year to enjoy heirloom tomatoes, so budget to have them every…
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RECIPE: Grilled Corn Salad

Posted on by thenibble

Fresh grilled corn salad. Photo courtesy QVC.   Got corn? Fresh-picked local corn has just appeared in our area. We celebrated by eating some of it raw (try it, it’s delicious), boiling some, and grilling some for this corn salad from QVC chef David Venable. David says, “I love to have a side dish that…
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Layered Salad & Produce—Vibrant Colors Of Fruits & Vegetables

Posted on by thenibble

Layering is trending as a light and refreshing approach that makes you want to eat more salad. The contrast of different colored vegetables (and fruits) makes the food all the more tempting. This recipe is by Zac Benedict for the California Avocado Commission. This recipe (below) uses 12-ounce mason jars, a main-dish size salad for…
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