by Amy Chaplin in Amy's Whole Food Cooking, August 12, 2014
by Amy Chaplin in Amy's Whole Food Cooking, July 8, 2014
This time of year, a bowl of sliced fresh tomatoes and a simple dressing can become a delicious meal in itself. Once you’ve had your fill of tomatoes dressed with the classic olive oil and balsamic or red-wine vinegar, try this recipe for a change of pace.
by Amy Chaplin in Amy's Whole Food Cooking, June 10, 2014
Summer days (and nights) call for refreshing, light meals that require little or no advance planning. Much of the time, a salad of the leafy variety will hit the spot, but it might not be substantial enough to get you through to the next meal. Here, chickpeas replace the lettuce in this Greek salad, transforming the dish into a meal that’s ideal for lunch or dinner.
by Amy Chaplin in Amy's Whole Food Cooking, May 13, 2014
In this salad, raw asparagus spears are shaved into long ribbons and then tossed in a rich, flavorful dressing made from pine nuts, lemon, olive oil and Parmesan. It’s the kind of dressing that could double as a simple pasta sauce — and in fact, when it’s tossed with the long, wide asparagus ribbons, the dish is reminiscent of fettuccine.
by Amy Chaplin in Amy's Whole Food Cooking, April 8, 2014
Packed with fava beans, fresh herbs and peas, this salad will bring spring to the table in an instant. Mint, dill and scallions complement the ever-so-slightly-sweet flavor of the brown-rice vinegar seasoning, creating a bright and refreshing marinade for the salad. Quinoa provides the ideal texture and background, with plenty of protein and nutrients, making this salad a complete meal. Other spring vegetables can easily be added to the mix: Try blanched asparagus, radishes or sugar snap peas. Read more
by Amy Chaplin in Amy's Whole Food Cooking, January 14, 2014
Sharp, juicy radishes, a nutty cheese and an easy dressing are all you need to create a refreshing salad to usher in the spring season. Once tossed in a vinaigrette, radishes begin to pickle and soften. At this point, they can be left for up to an hour before you add the watercress and serve, which also creates pretty hues of pink. The salty, buttery texture of Pecorino cheese is just right accompanied by the bitter watercress and peppery radish sprouts.
by Amy Chaplin in Amy's Whole Food Cooking, December 10, 2013
Whenever I want to add a layer of flavor, texture and some interest to a salad, I heat the oven and roast any vegetables I have on hand to toss with the greens.
The crunchy texture of sliced red cabbage, paired with the sweet flavor of roasted carrots and lots of chopped parsley, makes a pretty great salad. But when these ingredients are tossed with a flavorful creamy dressing, this simple salad is taken to another level.