Panzanella Salad with Roasted Green Beans
Day old bread and soft tomatoes get a new delicious life and make for a great make-ahead dish. Another variation of Insalata di Pane, a venerable Italian classic.
Day old bread and soft tomatoes get a new delicious life and make for a great make-ahead dish. Another variation of Insalata di Pane, a venerable Italian classic.
For many, okra falls into the category love-it or hate-it. Roasting okra, brings out its natural sweet and slight grassy taste and reduces the “sliminess”. This native of Africa is the star in many dishes of the Southern cuisine in the US.
A satisfying meal, perfect for vegetable lovers. The blue cheese dressing, is just the right sidekick.
Wax beans or yellow beans are a relative of the better known green beans. The lack of chlorophyll is responsible for their nice bright color. They taste the same, thus you may substitute them with their green counterparts. A sunny choice for the golden days of summer.
An appealing and delicious choice for a summer cookout. Amazingly simple to prepare and the best of all in less than 30 minutes.
This fragrant and quick salad with a spicy kick is traditionally made with preserved lemons. They add an aromatic lemony tang to the carrots’ sweetness. Preserved lemons, a popular condiment in the North Africa cuisine, can be bought at Amazon, Walmart or Middle Eastern specialty stores.
Having lived in Germany for a while I encountered many variations of this traditional dish.This one is the favorite of mine and always a “hit” to bring and share at parties and BBQs. Some details to watch: Use Golden Yukon potatoes, not baking potatoes, like Idaho or Russet and do not slice them too thin.
A super easy salad that is anything but spartan. It can be made ahead for up to 3 days. Bring it to room temperature before digging in.
A healthy salad which is great as a side dish or as a main. The base is quinoa with its nutty flavor. Add crispy roasted broccoli, sweet sun-dried tomatoes, tangy feta, and toasty almonds. A touch of fresh green herbs and voilà, a tasty and protein-laden meal.
A spinach salad that will give you accolades instead of ho-hums. Sweet and tart cranberries, toasted almonds, piquant goat cheese, and a balsamic vinaigrette with a touch of honey to crown it. Quick pickling raw red onions reduces the pungent taste and makes them tangy and crisp.
An elegant lentil salad to be served at a New Years’ party, surprisingly delicious. Sockeye salmon with its vibrant color is a perfect match. The creamy honey mustard sauce livens up the contrast.
A great make-ahead salad bursting with fresh flavors. The cherry tomatoes give this recipe a colorful contrast and the easily prepared cilantro lime dressing provides the character. Simple to put together and delicious to eat.
The ubiquitous couscous salad comes in many varieties. I combine couscous with chopped tomatoes and cucumbers. Adding a few shelled roasted pistachios gives it a salty kick.
This tasty recipe, based on the famous Tahini paste, can be used as salad dressing or as a sauce to enhance roasted chicken, roasted vegetables or simply as a dip for a warm pita bread.
In this favorite salad recipe I serve roasted chickpeas and golden halloumi on a bed of fresh greens with an easy homemade tahini dressing. It’s a dish low in calories and on the table in 30 minutes.
A refreshing new recipe for an old favorite. Crunchy celery, pickled red onions and a creamy mustard dressing instead of mayonnaise, makes this salad a perfect bring-along dish to an “al fresco” summer dinner.
Italian flat beans or Romano beans do not often grace American tables. A pity, it’s an easy recipe and a real treat. Their mild and sweet taste makes them an ideal side dish, hot or cold, blanched or grilled.
An home made sweet and spicy sauce with a garlicky kick. Great on tofu, seafood and poultry dishes. Easy and done in minutes. Always a winner. Yields about 1 cup (240 ml).
Miso and ginger salad dressing has a perky, gingery flavor with salty and sweet notes, the result of mixing ricee vinegar with soy sauce, miso, and sesame oil.
Fresh arugula pesto is zesty and has a peppery kick. Delicious with almost everything, from pasta to salads, pizzas and bread spreads. This 10 minute recipe is easy to make and best of all can be frozen, ready to use when you need it.
Ideal as a summer main dish and an always welcome bring-along to a pick-nick. Left-over sausages from a BBQ can find a new use in this one dish meal.
Yield: 4 servings Time: 20 minutes This easily assembled salad recipe uses rotisserie chicken sparked …
Salad Greens with Roasted Chicken, Hearts of Palm and Miso-Ginger Dressing read more
A nice change from your usual potato salad. It can shine on its own as a light lunch or as a flavorful side kick to a meat of your choice.
A quick and easy mustard sauce, no cooking necessary. Perfect with fish or any other meat. It is elegant enough to be served at a dinner party. Grainy Dijon mustard provides an interesting texture and a bit more pronounced tang.
Dressing with a refreshing zest. Tamarind is most often available in its concentrated form, also called tamarind paste. It has a mildly sweet flavor and the acidity of a lemon.
A bright and flavorful salad worthy to be served as a main course. Easy, refreshing and filling and best of all, it can be whipped up in about 30 minutes. All you need are some pantry staples and rotisserie chicken. Voila, dinner is ready.
I love the versatility of quinoa. It is a great canvas for a salad. Quinoa’s nutty flavor comes to shine when combined with grassy and pungent herbs like cilantro. A vegetarian version is easily achieved.
A salad loaded with spring flavors and colors. New potatoes, tender asparagus and the smoky taste of bacon.
Roasted asparagus and sweet onions are a delicious compliment to just about any dish. A drizzle of good balsamic and crumbs of blue cheese, surely make one of the best ways to eat them.
My favorite potato salad recipe. The cornichons (mini gherkin cucumbers) and prosciutto shards give this dish the extra kick.