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It’s easy to put together a spring salad of asparagus and radishes. Most of us are familiar with the crimson radish, and maybe even black radish and white radish (the shredded daikon served with sashimi). If you’re lucky, you’ve enjoyed the beauty of a watermelon radish (photo # 3) or another specialty radish (photo #4—check…
Continue reading “Spring Salad Recipe: Asparagus & Radishes & The History Of Radishes”
Asian cooks add basil to summer rolls. Add them to your own wraps and sandwiches. Photo courtesy Bonnie Plants. The first week in May is National Herb Week, a time to focus on using more fresh herbs in your cooking. Fresh herbs offer tons of flavor and good nutrition with virtually no calories. The…
Continue reading “TIP OF THE DAY: Use More Fresh Herbs”
There’s no lettuce in this salad, but plenty of color! It was created by Fogo de Chão, a Brazilian churrascaria (steakhouse) with locations in the U.S. and Brazil. The chefs have combined three bright colors tossed in a light vinaigrette. It’s easy to do the same at home. For the green: sugar snap peas (whole…
Continue reading “RECIPE: Green, Purple & Red Salad”
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