I have discovered that one of the keys to eating more vegetables is having more vegetables available. And by “available” I do not mean sitting, happily dirt-encrusted, at the Farmer’s Market. Or even in the depths of my crisper drawer. I mean washed, prepped and ready to eat.
Crudites are the obvious answer, but it gets boring eating crudites. I mean, carrot sticks, in addition to winning the lifetime achievement award for “the only vegetable kids will reliably eat” have the unfortunate connotations of “diet food.” And even ranch dressing doesn’t help, as I’ve found my tolerance for bottled salad dressing has waned as I’ve gotten older. (Was that an unbearably Paltrow-esque and precious thing to say? I’m clearly channeling my inner GOOP. It’s just, well, goopy). We could (and have) roasted large amounts of vegetables on the weekend for snacking on the rest of the week, but that takes quite a bit of foresight. Salads are clearly another great answer, but lettuce can be a wee bit delicate for the depths of my crisper drawer, and don’t even think about dressing it in advance.
Broccoli salad, now, there’s the ticket. It has the advantages of sturdiness, and anything with broccoli imparts that aura of good health. My kids will sometimes eat it (though the Nuni’s BFF complained that it was “spicy”. Five year olds find currants to be “spicy.” Be warned.) I can make it one day and the leftovers are perfect for noshing the next day, and the next.
Continue reading Broccoli Salad with Yogurt Dressing
If you’re eating vegetables for their health benefits, you’d be hard-pressed to find something betthan than kale. Low in calories, full of fiber, and rich in vitamins, A,C and K, it’s commonly referred to as a “nutrition powerhouse.” Of course, I’m not the first person to discover this, so there are recipes all over creation trying to make kale, which can be challenging, palatable. This one actually succeeds. You may think that there are no new frontiers to be conquered with regards to kale salad, but you would be mistaken. This kale salad is epic. This kale salad is the one that people go back for seconds for on a buffet. This kale salad caused my five year old to utter the words, “Sigh. MOOOOOMMM. Why can’t you just make kale salad again?” (She is five going on fifteen). This kale salad will CHANGE YOUR LIFE.
Continue reading Meyer Lemon Kale Salad
I know when I promised vegetable recipes, you were not thinking “salad.” Salad is boring. Salad is easy. We’ve already thought of salad. Well, salad IS easy, but it doesn’t have to be boring. The universe of salads is huge, and if recipes for salads are more ideas than recipes, well, couldn’t we all use some more ideas?
We eat salads a lot. This one takes a little more hand work than the most rushed “open a bag of lettuce, throw on some dressing” (though those feature heavily in our rotation as well), but it’s also delicate, and appealing. The Nuni loved it, the husband loved it. It’s neither all sweet nor all savory, but a lovely both/and.
Continue reading Fennel, Apple and Pear Salad
Halloween is over, and we’ve all recovered from our sugar highs (theoretically). Now is the home stretch for home cooks – less than three weeks until Thanksgiving, and then the sprint through the December holidays into New Year, when we all collapse in a faint of exhaustion. I know you’re already planning your Thanksgiving menu, so to make it easy, I collected the Savour Fare Thanksgiving recipes into one easy place. The best, most foolproof, most delicious, juicy, crisp-skinned roast turkey? We’ve got that. Instructions on making your own pie crust (with a bonus recipe for silky smooth, perfectly spiced pumpkin pie)? You’ll find that here. In the next few weeks I’ve got a few exciting new recipes coming up — another savory sweet potato dish, a refreshing fall salad, and new twists on old favorites like stuffing and cranberry sauce, but in the meantime, here’s the roundup of Thanksgiving recipes for your inspiration:
Easy, Dry-Brined Roast Turkey
You’re serving vegetarians?
Quinoa Stuffed Acorn Squash
Kale and Cabbage Gratin
Butternut Squash and Goat Cheese Gratin
Onion Tarte Tatin
Your favorite thing is, of course, stuffing:
Old School Sage Stuffing
What vegetable side should you make this year? (see also, cooking for vegetarians, above)
Bacon Braised Brussels Sprouts with Cream
Creamed Spinach with Jalapenos
Slow Cooked Green Beans
Creamy, Spicy Sweet Potato Gratin
It’s not Thanksgiving without pie:
Maple Walnut Pie
Vegetarian Mincemeat Pie
Perfect Pumpkin Pie, and a tutorial on homemade pie crust
Rice Pudding Pie
You don’t like Pie:
Cranberry Pecan Upside Down Cake
You’re stuck with the cranberry sauce but you still want a chance to shine:
Spiced Cranberry Sauce with Oranges and Pecans
You’re on Salad Duty:
Arugula Salad with Persimmons and Gouda
Homemade Salad Dressing
You’re keeping the relatives happy (aka mixing drinks):
The Perfect Manhattan
Aunt Helen won’t let you set foot in the kitchen, but you still want to help:
Five Easy DIY Holiday Centerpieces
Last Minute Tips on Hosting Thanksgiving
Labor Day weekend is bittersweet, like the end of an affair. Three days of sunshine, of flip-flops, of beaches and barbecue. But Tuesday lurks around the corner, like a raincloud with the smell of ozone to the air. There’s almost a sense of desperation — just one more cookout! — before fall settles in, with its dark evenings, the smell of cinnamon and freshly-sharpened pencils, and its long march to winter.
I’ve been busy collecting summer, whether it’s making just one more fresh fruit pie, canning a batch of tomato jam, downing bottles of rose, or just sneaking outside to enjoy the sunset. I keep getting ideas and checking them off the list: Hollywood Bowl tickets, picnics, Lemonade! And one of my favorite summer foods is potato salad. I wanted to get in one more potato salad before roast potatoes become de rigueur.
Continue reading Essential Potato Salad