Let’s talk a little about low-sodium pickles. It turns out that a lot of what our taste buds (and our hot dogs) expect is not just the salty lick of the brine, but the tangy kick of the acid. Which means, with the right ingredients and strong spices, you can make a low-sodium pickle (or relish!) that meets palate approval.
If you’re searching for a side dish that cools things off and heats them up at the same time, this is the recipe. Two star ingredients of the warm-weather months, corn and watermelon, take a zingy turn with the help of traditional street-corn chili-powder seasoning and a quick pickle. With just a few minutes of prep work, you’ll create a colorful salad that highlights the sweet flavors of watermelon and corn, all balanced by a spicy surprise. Also nice: The salad offers a refreshing counterpoint to traditional barbecue fare.
Summer is a perfect time to experiment with one of the best flavor boosters beyond the spice rack: fire.
Grills, of course, are great for burgers, chicken and hot dogs. But hot grates also bring out something special in fruits and vegetables, lending a smoky essence (and some sexy grill marks!) to everything they touch. And much like salt, a little heat releases the mouth-watering scent of ingredients, enhancing the flavor of a dish without the extra sodium.
So while you have the kebab skewers out, have some fun. Here, a Caprese salad gets a low-sodium twist with grill-friendly paneer in place of the usual, saltier mozzarella. Just thread everything on a stick, and then head to the barbie.
With spring in swing, it’s the time to welcome warm weather but also a bounty of new ingredients — like spicy radishes, buttery lettuces and beans and sweet peas. Which means you can give your spice rack a break and make natural flavors the star of the meal. And this month I’m excited to highlight a recipe that puts some of April’s arrivals to good use.
In this Easter and Passover-worthy salad, fennel, endive, mint and lamb provide all of the seasoning you need — no salt necessary. Fennel offers an herbaceous, licorice-like taste. The endive brings a welcome bitterness. The juicy lamb provides a natural salty kick. And a little fresh mint, lemon juice and olive oil add the right touch of sweet and sour to balance it all out.
For those on low-sodium diets, here’s a tasty trick: Grab some citrus. Just like a sprinkle of salt, a squeeze of lemon, lime or orange will perk up any ingredient from leafy greens to proteins, not to mention grab the attention of your taste buds. And while you might not expect it, these fruits are at their best and brightest during winter, so now is still the perfect time to play with their tangy flash of flavor.