Category Archives: Salads
I was looking to make traditional tabouli as a side dish the other day. I wanted the taste and texture of this middle eastern dish but wanted to change it up a little. What, I asked myself, could I add … Continue reading
Farro is a nutty-tasting ancient grain that has been eaten for thousands of years around the world. It is a staple in many Mediterranean, Ethiopian, and Middle Eastern recipes. It was once called “pharaoh’s wheat” since it was popular in … Continue reading
Fritters are easy to make and are the perfect addition to this salad with tomato-balsamic vinaigrette. I like to serve this as a complete lunch Fritter Ingredients: 2 cups raw butternut squash (peeled and cubed) 2 slices whole-wheat bread 1 … Continue reading
Bosc pears are golden brown in color. Their dense flesh makes them a good choice for the sautéed pears in this recipe. Chèvre is the French name for cheeses made with goat’s milk. Fresh goat cheese is soft, creamy, tangy … Continue reading
This vegan and gluten-free dish is easy to prepare and does not heat up the house because it is grilled outside! Grilling the chard can be a little tricky but it crisps up nicely and surprisingly enough…it doesn’t fall through … Continue reading
This vegan dish is a nice combination of fresh tomatoes, cabbage, and mint on a minimal base of whole grain bulgur. It’s very different from traditional tabouli. It’s also very different from my Sorghum Tabouli and my Millet Tabouli.
Curtido is to Mesoamerican fare as sauerkraut is to a ballpark hotdog or kimchi is to a Korean pancake. This funky, vinegary cabbage, onion, and carrot slaw brings flavor and crunch to dishes that call out for brightness and texture.