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If you’re accustomed to serving your dinner protein with one vegetable and a starch (potato, noodles, rice)—or veg and a side salad—here’s a tip on “diversification.” It was inspired by this dish from Bluewater Grill, with several locations in California and one in Phoenix. Their chefs know that serving multiple items generates more excitement. That’s…
Continue reading “TIP OF THE DAY: Serve A Main Dish With Four Sides”
Potato salad as first course? Sure, when it’s as elegant and complex as this Stacked Purple Potato & Cucumber Salad recipe, from the Idaho Potato Commission. The recipe is a fusion of American potato salad and Middle Eastern tabouli (tabbouleh). Of course, you can still serve the potato salad, unstacked, as a side dish. …
Continue reading “TIP OF THE DAY: Potato Salad As A First Course”
[1] Spring asparagus can be served at every meal of the day (photo courtesy Good Eggs). [2] Growing asparagus. It’s very labor intensive and back-breaking: The spears need to be cut by hand (photo courtesy Australian Asparagus Council). [3] Simple but elegant: a grilled rack of asparagus (photo courtesy California Asparagus Commission). In the…
Continue reading “TIP OF THE DAY: Spring Asparagus & 20 Recipes”
Like egg rolls but feel guilty about eating the fried wrapper? Here’s a healthy improvement from Pampered Chef: the insides of an eggroll, cooked in a skillet. You can serve it atop rice as a main course, or without rice as a side. If you need some crunch, add a few chow mein noodles or…
Continue reading “FOOD FUN: Egg Roll In A Bowl”
If you order grain bowls at cafes or take-outs, have you ever made them at home? A grain bowl is essentially a complete meal in one bowl. Combining whole grains, proteins, vegetables, and dressing, it’s a nutritious and filling lunch or light dinner, This tip from DeLallo Foods is an easy blueprint. HOW…
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