Rich in iron and vitamins A and C, this salad is both delicious and filling. It’s a wonderful warm-weather dish, and can be eaten as a main course with fresh Italian ciabatta dipped in a little olive oil and lemon, or as an accompaniment to a quiche or any other light meal. Serves 4 [...]
“Tried it and made it for a couple of potluck suppers. Every single solitary person wanted the recipe. So easy, so light and so unusual to have a salad that uses watermelon as an ingredient. It is now part of my permanent repertoire.” Nina Cameron , Port Rowan, Ont. Sweet, juicy watermelon stars in [...]
The surprise in this grilled vegetable salad is the grilled avocados.They are a great addition to the time-proven combination of tomatoes, zucchini, and asparagus. Warmed, the avocados become even more unctuous, and they help create a creamy dressing when tossed with the other ingredients. serves 4 Prep Time: 10 minutes Cooking Time: 20 minutes [...]
We’re experimenting from Chrissy Freer’s new book Supergrains: Cook Your Way to Great Health here on Crave. With the help of some Random House employees and some amazing bloggers, we share with you the: Ten Days, Ten Grains Challenge. For 10 days, we’ll feature our experiences using the ten grains from Chrissy Freer’s book! [...]
We’re experimenting from Chrissy Freer’s new book Supergrains: Cook Your Way to Great Health here on Crave. With the help of some Random House employees and some amazing bloggers, we share with you the: Ten Days, Ten Grains Challenge. For 10 days, we’ll feature our experiences using the ten grains from Chrissy Freer’s book! [...]
The earthy flavor of the buckwheat is delicious with roasted beets and goat’s cheese. Buckwheat is an ideal grain for vegetarian dishes such as this, as it is rich in protein, B vitamins, calcium and phosphorus. The cheese and hazelnuts also add extra protein. Preparation time: 20 minutes (+ cooling) Cooking time: 45 minutes [...]
Arab salad, chopped salad, Israeli salad—whatever you choose to call it, there is no escaping it. Wherever you go in the city, at any time of the day, a Jerusalemite is most likely to have a plate of freshly chopped vegetables—tomato, cucumber, and onion, dressed with olive oil and lemon juice—served next to whatever [...]
My little guy loves to eat food that he can pick at one bit at a time, so this cobb salad will be a big hit in his lunchbox. The great thing about this is the easy option to swap out items the kids don’t like. I will be putting cucumber instead of avocado in [...]
Amber Robertson-Smith (Nashville, Tennessee) Serves 4 3 tablespoons salted butter 2 cups Vidalia onions, diced small 2 cups fresh sweet corn kernels (see Chef’s Tips on corn, page 322) 1 pound shelled edamame 2 tablespoons fig vinegar 1/2 teaspoon freshly cracked black pepper 3 small tomatoes, diced 1 yellow bell pepper, seeded and diced 3 [...]
At my annual family reunion, my grandmother was always relied upon to bring the potato salad. Sweet Gram wanted to make sure every person had at least a pound of potato salad on their plate. I think of her every time I see a potato salad recipe, and I think this one from Martha’s [...]
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