We were inspired by this picture in the beautiful photo gallery of Chicken Fried Gourmet, a blog featuring the cuisine of Shreveport, Louisiana-based chef Michael O’Boyle.

An unusual concept today, pasta with greens dates back several centuries to Italian peasant fare. Meat was costly, greens were grown in the garden: Ecco! (That’s Italian for voilà.)

In addition to adding new flavors to pasta, piling on some greens is a way for the Greens Police to get the family to eat more (or any) greens. Greens tossed in sauce and sprinkled with cheese go down more easily with the resistance.

PASTA WITH GREENS RECIPE

1. BOIL. Cook ravioli, tortellini or a favorite pasta shape, along with your favorite sauce. You can use a red sauce, white sauce, clam sauce, or simply olive oil.

2. SAUTE. While the sauce is heating, lightly sauté baby arugula, beet greens, collard greens, mustard greens, spinach, chopped chard, kale or a mixture.

Tortellini topped with baby spinach. Photo and concept courtesy ChickenFriedGourmet.com.

3. TOSS. Drain the pasta and toss it in the sauce. Reserve some of the sauce and separately toss the sautéed greens in it.

4. GARNISH. Top the pasta with a layer of greens. Serve with grated cheese.
Let us know how you like the recipe, and any tweaks you devise.

Find more of our favorite pasta recipes.

Check out all the types of pasta in our delicious Pasta Glossary.
  

Here’s a tribute to aspic: a savory, gelatin-like food made from meat or fish stock. A classic French dish created centuries before the day of commercial gelatin* it was very difficult to prepare. In the beginning, cooks relied on the natural gelatin found in the meat to make the aspic set. In modern times, unflavored gelatin is used to ensure success.

*Gelatin was made in ancient times by boiling the bones; powdered gelatin was invented in 1682 by Denis Papin. The concept of cooking it with sugar to make dessert dates to 1845 and an inventor named Peter Cooper.

Recipes dating back to the Middle Ages show that clarified meat broths were turned into transparent, savory jellies. To make aspic, beef, fish, pork or poultry is cooked slowly to make a dense consommé, which is strained and clarified with egg white until it is clear. The clarified broth is then molded, can be served sliced or diced, served with a salad or as a garnish with meat and fish.

In the days before refrigeration, aspic covering boned meat or fish kept the proteins from spoiling: The gelatin keeps out air and bacteria.

Vegetables, herbs, slices of meat or fish, sliced hard-cooked eggs and pieces of cheese can be added. Like the pretty Jell-O fruit molds that came much later, aspic was an opportunity for the cook to show off his or her creative skills.

There are also vegetable aspics, the most popular of which is tomato aspic, made with tomato juice and gelatin. Unlike regular conventional aspics, tomato aspic is opaque.

Aspic became popular in the early 20th century. Wealthy people had cooks who could spend the time to create them. Aspics were de rigeur on a buffet table.

But with the wane of heavy French cuisine in the 1960s, in favor of California cuisine and International fare, savory aspics faded away.

Make A Savory Aspic Or A Sweet Gelatin Mold

You can find recipes and create a classic recipe, but most Americans prefer sweetened gelatin molds. Try this classic, made with orange juice, pineapple juice, lemon juice, chopped oranges and shredded carrots—plus unflavored gelatin, sugar and salt. We like to add diced cucumber, celery and sliced radishes for crunch and reduce the sugar for more of a sweet-savory balance.

Gelatin molds are retro fun, and a cool dessert or snack in this hot weather. You can also serve it on the side with a green salad, or mound the salad on top of the sliced gelatin, as we showed in yesterday’s tip.

For classic savory aspics, take a look at:

UPDATE: Dang it! Two days after we published this post, the orange-carrot recipe was removed from circulation—can’t imagine why! Here’s a similar recipe:

Think outside the box when combining ingredients. That’s what Executive Chef Leo Forneas of Silk Rd Tavern did, topping a crispy fish fillet with julienned apples. He chose red-skinned apples to add a touch of color.

You can use raw apples or lightly sauté the strips in butter or oil. You can cook the apples in advance so as soon as the fish comes off the grill/out of the pan, you’re ready to roll. You can also add a bit of allspice, cinnamon, or nutmeg to the apples for another layer of flavor.

While the crunchy apples nicely accessorize the crispy skin of the fish, you can use them to garnish any grilled or sautéed fish.

You can also build on the idea, by adding slivered almonds, blueberries, or raisins/dried berries.
 
 
Julienne Vs. Baton

Julienne strips resemble small matchsticks, typically 1/16-1/18 inch wide and 1 to 2 inches long. To cut julienne strips, first cut the vegetable into 1/16 or 1/8-inch-thick slices, then stack the slices and cut them into 1/16 or 1/8-inch-wide strips that are of the desired length.

Find more of our favorite fish by pulling down the menu in the far right column.

[1] Gummy worms, invented by Trolli, are now made by a variety of producers (photo © Black Forest | Amazon).

[2] Not just kid stiff: a sophisticated sundae. Here’s the recipe (photo © Infinite Taste).

[3] What’s more fun than a blue frozen drink? One garnished with gummies! Here’s the recipe (photo © My Incredible Recipes).

[4] Dirt cake is a popular recipe that features gummy worms. Here’s the recipe for this one (photo © Food Network).

That’s because many gummy candies are made with gelatin, an animal product that’s neither kosher nor vegetarian/vegan.

The traditional gummy candy is made with sugar, glucose syrup (more sugar), starch, flavoring, food color, citric acid and gelatin.
 
 
GUMMY CANDY HISTORY

The first gummy candies, Gummi Bears, were produced in 1922 by Haribo, a Bonn, Germany, confectioner.

Founder Hans Riegel invented the Dancing Bear, a fruit made in the shape of a bear. Why a bear?

In 19th-century Europe, it wasn’t uncommon to see dancing bears, skipping down the streets in parades and festivals. They were trained to skip, hop, whirl, twirl, and perform an array of tricks.

Riegel was inspired by these animal entertainers and felt that children would be attracted to bear-shaped candy.

In 1967 the Dancing Bears became Gummi Bears and spawned an entire zoo of gummi animals.

Worms are not zoo creatures, however, and Haribo did not invent the Gummi Worm.

Gummi Worms were introduced by another German gummi candy manufacturer, Trolli (named for forest trolls), in 1981. The U.S. Americanized “gummi” to “gummy.”

The boom in gummy popularity spawned versions that are organic, kosher, and halal. For the latter two, manufacturers have substituted pectin or starch for gelatin.

Goody Good Stuff is an all-natural gummy candy line that is made with a plant-derived gum.

It eliminates the need for animal-based gelatin while maintaining a smooth and clear consistency. There are no artificial colors or flavors and no possible allergens, such as gluten.

There are no worms, either. At this time, there are sweet and sour gummy candies in fruit, bear, and cola bottle shapes.

All of the products are vegetarian (some are vegan), kosher and halal. Here’s the company website.
 
 
THINGS TO DO WITH GUMMY CANDIES

Beyond snacking, bring out the gummies for parties:

 
Gummy Worm Cake

Back to gummy worms: Make this easy dessert or snack recipe for “dirt cake” using Oreos, gummy worms, vanilla pudding and cream cheese.

It’s appealing to adults as well as kids—really.

Everyone can use a little food fun!

The word comes from the Latin salata, short for herba salata, salted vegetables, a popular Roman dish. The vegetables were seasoned with brine; vegetables that sat in salted water for an hour or more become pickled vegetables.

Over the centuries, salad became a cold dish of vegetables and a dressing, sometimes with a protein: beef, chicken, eggs, seafood, etc. Today we have:

 
According to Health.gov, teen and adult women should have four servings of vegetables per day; teen and adult men should have five servings. If you’re weary of lettuce salads, try making salad without the familiar bibb, Boston, chicory, iceberg and romaine lettuces.

Lettuce-Free Salads

Instead, use arugula, baby spinach, carrots, celeriac (celery root), celery, cucumber, endive, fennel, green beans, microgreens, mushrooms, mustard greens, radicchio, radishes, sprouts, summer squash, watercress and things you come across in the produce section that you haven’t tried before in a salad.

Integrate some color: beets, carrots, cherry tomatoes. You can still use favorite garnishes: croutons, herbs, nuts, seeds.

If you like to have fun with gelatin, make an aspic with vegetables as shown in the photo, and serve it with salad on the side or on top.

What About The Dressing?

You already know this, but fatty dressings based on mayonnaise, sour cream. Stick with vinaigrettes made with a heart healthy oil (avocado, canola/rapeseed, flaxseed, olive, sesame, walnut).
Find more of our favorite salads and recipes.