Also visit our main website, TheNibble.com.
First course or side taco salad. Photo courtesy Kraft. When we see a taco salad on a menu, we generally order it, and get a huge salad the size of a dinner plate. But there are smaller options. With this “taco salad makeover,” you can enjoy a taco salad as a first course, or…
Continue reading “RECIPE: Taco Salad First Course”
Layered vegetable salad: The veggies look even more appealing. Photo courtesy Hidden Valley. If you have veggie-resistant eaters at your table, try turning the vegetables into an artistic presentation. Good packaging can make what’s inside much more exciting. Here’s a fun way to incorporate vegetables into a meal with panache. This recipe, from Hidden…
Continue reading “TIP OF THE DAY: Layered Vegetable Salad”
Today’s tip comes from Cordon Bleu Cooking School. The famed school in Paris, attended by Americans from Julia Child to Giada De Laurentiis, Cordon Bleu now has Bleu Ribbon Kitchen cooking classes in 17 U.S. cities from coast to coast. Check out the company website to find classes near you. No matter how you prepare…
Continue reading “TIP OF THE DAY: Cooking Eggplant”
We’ve been seeing good deals on zucchini in our markets, so tried this recipe for zucchini, mushrooms, and onions, from Pom Wonderful. If you don’t have pomegranate juice to deglaze the pan, you can simply use the sherry or Marsala. We left off the arils this time around, but their bright color creates a really…
Continue reading “RECIPE: Zucchini, Mushrooms & Onions Side Dish”
Lettuce wraps garnered attention for a while, but seem to have faded from view. So here’s a reminder: Let lettuce take the place of tortillas, bread, and other refined-carb, low-nutrition sandwich wrappers. Turn them into lunch or snack fare—or as in the photo, hors d’oeuvre. Lettuce wraps are fun food. You’ll get family members to…
Continue reading “Blueberry Chicken Salad Lettuce Wraps & More Wrap Recipes”
