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We first made this recipe from Maille with leftover poached salmon from the fridge. Subsequently, we made it as specified, with warm poached salmon. Both are equally delicious. The recipe serves four as a first course, two as a main course. Prep time is 5 minutes, cooking time is 15 minutes. RECIPE: SUMMER SALAD WITH…
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Summer fruits and vegetables: what’s in season.
What’s hot in fast-casual restaurant dining? Layered salad bowls! The bowls have a bed of salad greens, with layers of toppings such as beans, cheese, corn, dips (guacamole, hummus, salsa), grains, legumes, noodles, proteins, sour cream, tomatoes and more. Each layer of ingredients adds more flavor and texture. According Katie Ayoub’s article in Flavor &…
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One of our favorite salads is appealing year-round: for its green, red and white palette during holiday season, and for color, flavor and texture anytime. With a delicious shipment from Love Beets, we’ve been enjoying it every day. It’s a mesclun salad with beets, goat cheese and nuts. You can turn it into a lunch…
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This recipe from the Williams-Sonoma Test Kitchen was so breathtaking, we traipsed through three different farmers markets to hunt down the beautiful heirloom carrots (and finally found them at Trader Joe’s). The recipe gave us an excuse to purchase sumac, a slightly tart and fruity spice popular in North African and Middle Eastern cooking. We’d…
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