Tag: salad

Why Panzanella Should Be the Official Salad of Summer

by in Recipes, July 24th, 2016

Summer dining is all about ease and convenience, so if you’re agonizing over the perfect salad to pair with your pork tenderloin or grilled chicken, you’re seriously overthinking it. Intricate slaws that require a half-hour of chopping and grain salads that require you to boil water get a lot of hype at this time of year, but we think there’s a superior option that best encapsulates the easy, laid-back nature of summer dining. Let us introduce panzanella, a traditional Italian salad made with day-old bread, olive oil, tomatoes and basil. These are just the staples, as many modern recipes go above and beyond the call of duty by featuring cucumber, bell pepper, red onion and more of the season’s finest produce. But what we love the most about this hearty dish is the fact that it has the potential to reduce food waste. That’s right: The crustier the bread, the better. So before you even think about tossing that half loaf of stale bread on your countertop, check out these quick, easy and flavorful panzanellas from Food Network.

Panzanella
Cucumber, red onion, basil and heirloom tomatoes are mixed together to create an eye-catching rainbow of edible color in Ree Drummond’s rustic bread salad. When selecting the bread, go for a crustier loaf that will hold its shape against the olive oil and red wine vinegar dressing. If you want to avoid using the oven, you can cut up the bread and let it dry out at room temperature overnight.

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Falafel Salad with Hummus Dressing — Meatless Monday

by in Recipes, May 23rd, 2016

Falafel Salad with Hummus DressingIf you’ve just about had it with your usual salad routine of lettuce and dressing, it’s time to dress up your greens with one hearty, satisfying addition: falafel. Made with bold spices and mashed chickpeas, falafel are golf-ball-size rounds that boast all the heft of meat in your salad, without the actual meat.

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Going Green at the Steakhouse: 2 Classic Side Salads

by in Recipes, Shows, April 9th, 2016

Iceberg Lettuce SaladThere’s no doubt about it: When you sit down at your favorite steakhouse, you’re likely focused on little else but a hunk of meaty, savory beef. But while the steak may be the star of the show, a few things will surely round out the meal: a crisp martini, a cool salad and hearty potato side dishes. All of these timeless eats and drinks made appearances on this morning’s brand-new Steakhouse Favorites episode of The Kitchen, which means that tonight just turned into steak night. Read on below to learn two reinvented takes on steakhouse salads: the wedge and a garlicky Caesar.

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How to Eat Salad for Breakfast, Lunch and Dinner (and Not Be Mad About It)

by in Recipes, April 7th, 2016

Greens, Grapes and Granola Breakfast SaladSalad has come a long way — or maybe we’re the ones who have. While the words “finish your salad” followed many of us from meal to meal as children, we’ve thankfully grown out of our resistance to everything green, and our love for a big, hearty, leafy salad has grown massively since then. But, even if you love a good salad, odds are you haven’t eaten it for three square meals a day — until now, that is.

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Quinoa Salad with Apricots, Basil and Pistachios — Meatless Monday

by in Recipes, April 4th, 2016

Quinoa Salad with Apricots, Basil and PistachiosIf the shift to warmer temperatures outside has you craving all manner of cool, light eats inside, then look no further than a simple salad — but not just an everyday green salad. In addition to fresh, leafy greens, try adding other good-for-you picks, like hearty grains, beans or quinoa, a protein-packed superfood.

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12 Salads That Even Kids (and Adult Picky Eaters) Will Want to Eat

by in Recipes, March 14th, 2016

12 Salads That Even Kids (and Adult Picky Eaters) Will Want to EatThat’s right: salads that kids will love. That kids do love. We have four small fry at my place, and believe it or not, they’re totally becoming salad converts. These recipes are the reasons why.

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Winter Layered Salad with Beets and Brussels Sprouts — Meatless Monday

by in Recipes, February 1st, 2016

Winter Layered Salad with Beets and Brussels SproutsTake it from the chefs in Food Network Kitchen: When it comes to salad, “Layered is the new chopped.” And when it comes to building a satisfying bowl of greens, it’s all about keeping you interested in what’s on your plate — or, in this case, what’s in the bowl. Think beyond lettuce and dressing — but don’t lose sight of them — and add bright pops of colorful ingredients, add-ins with plenty of texture, and a mix of fruit and vegetables. To keep the visual appeal in play, try layering all of the ingredients to show off each one’s distinct look.

Stacked with a whopping seven ingredients, not including the Dijon-laced vinaigrette, Food Network Kitchen’s Winter Layered Salad with Beets and Brussels Sprouts offers the best in seasonal fare, including juicy pink grapefruits, as well as hearty pearled barley to keep you full. “We love the tender-chewy barley, but it can be swapped out for your favorite whole grain, like brown rice or quinoa,” the chefs in Food Network Kitchen note. They add, however, “Don’t skip the walnuts — the toasty-nutty little guys are our favorite part.”

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Giada’s Farro and Kale Salad — Meatless Monday

by in Recipes, September 28th, 2015

Farro and Kale SaladKale salads are on menus everywhere these everywhere these days — and for good reason. This hearty green is packed with good-for-you nutrients and plays well with other flavors and textures, making it a go-to salad base, since it will be complemented by the other ingredients you add.

While everyday salads of just kale and dressing are a good place to start, in her recipe for Farro and Kale Salad Giada De Laurentiis dresses up the greens — she opts for the Tuscan variety of kale — with Italian-inspired tastes to create an easy yet elegant salad that’s satisfying enough to enjoy for dinner. Chopped walnuts add a welcome crunchy texture, while farro, an Italian grain like wheat, and dried cherries add a chewy bite. Mix up a citrus-laced vinaigrette to round out the flavors, and just before serving add crumbled goat cheese; you won’t want to pass up that creamy tang.

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10 In-Season Salads for the Final Days of Summer

by in Recipes, August 31st, 2015

Head to any large grocery store chain and you’ll likely find an imported supply of warm-weather produce, even in the dead of winter. But once cooler weather settles in, you won’t find any of your favorite summertime crops at the local farmers market, and certainly not in your own garden. In the battle of fresh versus imported, fresh always wins, so savor in-season produce at every opportunity before the bountiful supply of corn, tomatoes and zucchini runs dry until next year. If you want to get the most bang for your buck, turn to fresh, seasonal salads as a way to showcase the season’s bounty. Here are five fruits and vegetables you can’t miss, and a few salad recipes to help you make the most of each.

Avocado
Sure, it’s possible to purchase avocados year-round, but the vibrant green fruit seems most at home in fresh summer salads. For creaminess and light, airy texture, the chefs at Food Network Kitchen include ripe Hass avocados in their mealworthy Crab and Avocado Salad (pictured at top). For a festive end-of-summer side salad, try Bobby Flay’s Crunchy Avocado Salad loaded with blue corn tortilla chips and aromatic spices, like cumin and paprika.

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1 Base Salad Dressing: 3 Ways to Use It

by in Recipes, Shows, August 29th, 2015

Base VinaigretteWhile store-bought dressings and vinaigrettes are surely convenient, most are packed with sugar and sodium; the homemade stuff is quick to mix up, so stick with a recipe the next time you toss a salad. On this morning’s episode of The Kitchen, the cast introduced three bold — and fuss-free — salad dressings that can be ready in mere minutes. Start with Geoffrey Zakarian’s Base Vinaigrette (pictured above). Once you master that simple combination of red wine vinegar, shallots and oil, you can either serve that mixture on its own, like GZ does with arugula, or you can add more ingredients to create a brand-new dressing with rich tastes and textures.

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