From The Henry Ford Executive Chef Michael Trombley, based on a George Washington Carver recipe. The original was slightly modified to include grapes, sour cream, lemon juice and carrot. Chopped parsley could also make a great addition. 1 cup roasted peanuts, coarse chop 2 cups sour apples, medium dice (such as Granny Smith) 2 cups … Continue Reading →
Recipe from Bon Appetit. 1/4 cup rice vinegar 1/4 cup soy sauce 3 tablespoons mayonnaise 4 teaspoons minced peeled fresh ginger 4 teaspoons toasted sesame oil (such as Asian) 4 garlic cloves, minced 1 tablespoon peanut butter 2 teaspoons chili-garlic sauce 1 1/2 teaspoons golden brown sugar 2 pounds red-skinned sweet potatoes (yams), peeled, cut … Continue Reading →
2 bunches kale 1/2 cup freshly grated Parmesan cheese 1/3 cup extra-virgin olive oil 1/4 cup lemon juice 3 large cloves garlic, minced 1 tablespoon reduced-sodium soy sauce 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional) 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt Strip leaves from the stems (discard stems). Wash and … Continue Reading →
Artichoke hearts and hearts of palm combine in an elegant salad, which can be easily halved. Recipe adapted from Bon Appetit 2 tablespoons fresh lemon juice 2 1/2 teaspoons Dijon mustard 1 large garlic clove, minced 6 tablespoons olive oil 1 14-ounce can hearts of palm, drained, sliced into rounds 1 14-ounce can artichoke hearts, … Continue Reading →
From Nielsen-Massey Vanillas. 2 teaspoons Dijon mustard 2 teaspoons maple syrup 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1/4 teaspoon salt 1/8 teaspoon white pepper 1/2 cup canola oil 1/4 cup natural rice vinegar Whisk the mustard, syrup, vanilla and almond extracts, salt and pepper in a bowl. Add the canola oil … Continue Reading →
Recipe from Marlene Parrish, who believes a few roasted beets in the veggie drawer come in handy. They keep for several weeks, wrapped in foil. Then any time you need an extra dish, turn the beets into Harvard or pickled beets, add slices to a salad or make this herby side dish. About 6 … Continue Reading →
From EatingWell magazine. 3 tablespoons rice vinegar 1 tablespoon canola oil 1 teaspoon honey 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper, or more to taste 2 medium cucumbers 4 medium tomatoes, cut into 1/2-inch wedges 1 Vidalia or other sweet onion, halved and very thinly sliced 2 tablespoons coarsely chopped fresh herbs, such as … Continue Reading →
Cook a bag of whole-wheat fusilli pasta according to package directions. Drain, transfer to a bowl and dress immediately with balsamic vinaigrette. Bring to room temperature, then add 8 ounces of crumbled Gorgonzola, the shredded meat from an entire chicken, a pound of thinly sliced nectarines and a handful of torn basil leaves. Season … Continue Reading →
Fresh cilantro, cashews and shredded cabbage bring a host of flavors and textures to this salad. The recipe calls for a homemade vinaigrette, which is simple to put together. From Martha Stewart. For the dressing: 2 cups fresh cilantro leaves and soft stems 1/4 cup fresh lime juice (from 2 limes) 1/4 cup vegetable … Continue Reading →
Israeli couscous is a large, pearl-like pasta made of semolina flour. It’s a cousin of the much smaller-granule couscous that we are more familiar with. Israeli couscous can be toasted before using, which gives it a nutty taste. For this salad, it adds body and soaks up the flavors from kalamata olives and capers. … Continue Reading →