Green salads have endless possibilities … Strawberries can be at their very best this time of year – juicy and sweet, with a luxurious texture. This romaine-based mix showcases the berries with Romaine lettuce, Feta cheese and salted nuts such as pistachios or almonds. The dressing is a simple vinaigrette spiked with honey and shallots. Fresh tarragon comes to the…
Cathy Thomas Cooks
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It’s been a few years since my third book was published, but the topic seems even more relevant today. The “50 Best Plants on the Planet” focuses on the world’s most nutrient dense fruits and vegetables. One of my favorite recipes from the book is the green bean and tomato salad mounded atop watercress or mixed baby greens. Watercress serves…
The versatility of pilaf makes it a welcome dish in a cook’s repertoire. Because it can be supplemented with a wide variety of vegetables, it’s a delicious way to use up produce that you have on hand. Diced carrots and celery; slivers of fresh fennel and diced zucchini; diced bell peppers and green onions; thinly sliced green beans and green…
Here’s an easy dish that will get you back into easy entertaining at home! Fish en Papillote! Dramatic? Yes. Delicious? You bet. Cooking en papillote creates dishes that dazzle. And they are easy to prepare, perfect for post-pandemic dinners at home with friends. It’s the classic French technique that bakes ingredients sealed in a parchment-paper pouch. Each parcel contains one…
My kumquat trees are full of fruit. Well, let me clarify. Two trees have fruit; one lazy producer has one lonely kumquat. I devote most of my tree-growing dirt in my tiny yard to this vibrant fruit because I love the alluring attitude that they lend to dishes. Eating them raw out of hand doesn’t have the appeal that they…
Avocado’s rich, nutty taste and creamy texture pairs beautifully with the sweet-sour perkiness of oranges. The fruit duo is especially appealing in a simple salad along with tender lettuce, fresh lemon juice and crunchy almonds. Most often avocados are found firm-to-the-touch in the marketplace; they only ripen off the tree. If they are hard when you buy them, they will…
Gravlax can be the centerpiece of simple-yet-elegant appetizers, first courses and salads. It’s delicious for breakfast or brunch, served with brown bread, cucumber slices, capers, red onions and mustard sauce (much more delicious than lox in my opinion). Toss it into warm potato salad or pasta. Mouthwatering. Making It Easy Gravlax, pronounced GRAHV-locks, is a Swedish-style cured salmon made by…
I love red-fleshed fruits and vegetables! Red Times Three Salad showcases three of my favorites: blood oranges, red beets and pomegranate seeds. Blood orange’s sweet-sour flavor profile has a subtle note of raspberry. It pairs beautifully with the earthy edge of beets. I use Melissa’s ready-to-eat peeled and steamed baby beets – they are so convenient and beat the heck…