Also visit our main website, TheNibble.com.
Pick up these bright ingredients and make a happy salad. Photo courtesy Evolution Fresh. Weather: Cold. Sky: Gray. Snowstorm: Heading this way. Cheer: This bright, happy salad. We saw the photo and recipe on Evolution Fresh’s Pinterest page, where it was featured as a summer recipe. But all of the ingredients are just…
Continue reading “RECIPE: Happy Salad For Sad Weather”
Top: Mixed greens with apples and pecans. Second: Shaved Brussels sprouts, watermelon radishes on greens, topped with feta from Good Eggs. Third: Edamame, diced red bell pepper and black beans top greens at Betty Crocker. Bottom: Thai celery salad with sliced hot chiles and peanuts. Photo courtesy Bon Appetit. Over the weekend we had…
Continue reading “TIP OF THE DAY: Ingredients For Exciting Winter Salads”
Top: Be sure that herbs are absolutely dry before you chop them. Photo courtesy Williams-Sonoma. Bottom: Remove the woody stems but keep the green portions. Photo of cilantro courtesy Good Eggs | San Francisco. Fresh herbs are the avenue to adding a big punch of flavor with few calories to most dishes. The emphasis…
Continue reading “TIP OF THE DAY: How To Chop Herbs”
A head of fennel. The white portion is the bulb, the feathery green tops/stems are the fronds. Photo courtesy Valerie Confections. We’ve always loved fennel in a salad (like cucumber salad or this Orange-Fennel Salad) or on a crudité plate. But we never thought to pickle it until we saw this recipe from Quinciple,…
Continue reading “RECIPE: Pickled Fennel (Fennel Pickles)”
Many people don’t like broccoli stems, as proven by the bags of florets-only in the produce section. But while the texture is different, the stems are just as tasty, with just as much nutrition and cruciferous antioxidants. If, for whatever reason, you don’t cook them along with the florets, put them to another use. Cook…
Continue reading “TIP OF THE DAY: Don’t Toss The Broccoli Stems”
