Kohlrabi Slaw with cherries
One of the cool things about using a CSA provider is getting “surprise” veggies you have not cooked previously. A few weeks ago, Kohlrabi showed up in our box. Kohlrabi are part of the cabbage family, and have an odd sputnik look to them. (OK,...
Black Bean and Corn Salad
I love this salad for a few reasons: it uses all that is summer, it provides protein, and it can be made ahead. In fact, it is BETTER if you let it sit for a few hours in the frig. We can make a batch...
Eileen’s “Tastes Like Summer” Salad
I threw together this salad today that was inspired by a salad we created in the cooking class at Food As Medicine recently. Using what’s fresh, I gave it a new spin. Similar to tabbouleh, it makes a great side dish, we had it with...
Shallot Vinaigrette
I have resorted to making most of my salad dressings these last several years because salad dressings have lots of hidden SUGAR. Just look at your favorite dressing, many have HFCS in them (high fructose corn syrup) and most are full of preservatives. Here’s an...
New Age Waldorf Salad
Waldorf Salad got its name from the Waldorf Hotel in NYC. It was very famous in the early 20th century when salad was a block of iceberg lettuce with Thousand Island (Russian) dressing and maybe a tomato garnish. I’ve created, based on recipes in the...
Cucumber Radish Salad
Radishes were never big on my “have to have list”. As you can see by the photo above, these are the tiny, spring radishes that you can find at the Farmer’s Market, where I found these one June. Together with small cucumbers (I buy the...
French Lentil Salad
This salad is a take-off of the Parslied Lentil Salad from Dr. Mark Hyman’s “Ultrametabolism Cookbook”, a cookbook I highly recommend! If you need a basic cookbook on eating healthy, his two cookbooks are what I recommend you begin with. Here is a link to...
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