Tag: salad

Vegetarian Arugula Chickpea Power Salad

by in Healthy Recipes, June 15, 2015

It’s prime time for farmers markets, and the bounty of fresh produce means summer cooking is in full swing. Enjoying foods at their seasonal peak is not only delicious, but it’s more nutritious, affordable and better for the environment. Read more

5 Healthy Chicken Salad Recipes

by in Healthy Recipes, June 6, 2015

Who says chicken salad has to be unhealthy? With some smart swaps, this summer staple can be just as tasty as mayo-laden versions. Whip up one of these crowd-pleasing recipes — just in time for your next cookout! Read more

Three Broccoli Salads, One Roasted Broccoli Base

by in Healthy Recipes, May 19, 2015

Broccoli is probably the most-reliable vegetable available in the produce aisle of your local supermarket. It seems that no matter what the season, broccoli is there, looking perky and ready to offer up an abundance of nutrients. A high level of antioxidants and anti-inflammatory and pro-detoxification compounds make broccoli an excellent cancer-fighting food. With an easy-to-absorb calcium content that rivals whole milk and high levels of fiber (both soluble and insoluble), broccoli is definitely a vegetable you want to be eating more of. And I’m not talking about steamed broccoli every other day; I’m talking about super-tasty meals that use broccoli as a base. These three broccoli salads, made from a simple and easy-to-prepare roasted broccoli base — which is also irresistible eaten on its own — will change your mind about broccoli forever. Read more

Eat Your Way to Healthier Skin

by in Healthy Recipes, March 14, 2015

The next time you’re shopping at the grocery store, look for solutions to healthy skin in the produce section, not the beauty aisle. It turns out that what you put in your body can be just as essential as what you put on your skin. Good fats — like Omega-3 fatty acids, which are found in ingredients like salmon, walnuts and flax seeds — take the spotlight. Read more

The Chef’s Take: Gerard Craft’s Orange Salad at Pastaria

by in Chefs and Restaurants, Dining Out, January 28, 2015


It’s the dead of winter in most of the country, and a salad of sweet, juicy oranges is like sitting in the warmth of the summer sun. Gerard Craft, the five-time James Beard-nominated Best Chef: Midwest, is serving a beautiful Orange Salad tossed with picholine olives, tarragon leaves, red onion and extra virgin olive oil at Pastaria, one of his four St. Louis restaurants (others are Niche, Brasserie by Niche and Taste by Niche).

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Salad of the Month: Lemony Chickpea with Herbs

by in Amy's Whole Food Cooking, January 13, 2015


Cooking a large pot of chickpeas (or other beans) at the beginning of the week is a great way to ensure you have a healthy protein on hand that can become the basis of quick weeknight meals. I often give this advice to friends and clients when they want to eat more homemade meals but have time restrictions. Not only is it convenient and cost-effective, but home-cooked beans also taste much better than anything you’ll find in a can. High in protein, chickpeas also contain more iron and vitamin C than any other legume. Their creamy texture and pleasing mild flavor make them the perfect pantry staple.

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5 Surprising Health Benefits of Avocados

by in Healthy Recipes, Healthy Tips, December 30, 2014

Bobby Flay's Crunchy Avocado Salad
If your New Year’s resolutions have anything to do with eating better, you may want to start by loading your shopping cart with avocados. These super fruits are not only delicious, but they are also packed with nutritional and health benefits — to your heart, eyes and much more — that may surprise you.

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Salad of the Month: Bitter Green, Apple and Fennel

by in Amy's Whole Food Cooking, October 14, 2014

Bitter Green Salad
If there were ever a time to add fruit to your green salad, the fall season would be it. The unbeatable juicy, crisp texture and tart-sweet flavor of freshly picked apples is the perfect contrast to robust fall greens and shaved fennel. Adding thyme, honey and toasted almonds gives an ambrosial element to the salad, setting it well apart from your average green salad. This is the kind of salad that encourages you to celebrate the colder whether and makes you forget about the summery salads you may be missing. Read more

Healthy French Food? Mais Oui.

by in Healthy Recipes, July 14, 2014

nicoise salad
Would the French approve of some of these lighter twists on their greatest culinary hits? Would Julia Child? Maybe not. But in honor of Bastille Day, let’s just say, vive la différence — and la deliciousness.

Light Nicoise Salad (above, from Food Network Magazine)
Chock-full of olives, bell peppers, plump cherry tomatoes and chunks of tuna fish, this Riviera staple hints that the French have known a little something about healthy eating all along.

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The Top 5 Healthy Flavors of Spring

by in In Season, April 20, 2014

snow pea radish slaw

These seasonal beauties want you to know there’s more to them than total deliciousness.

Radishes
In addition to offering their trademark crunch and peppery snap, radishes list potassium, calcium, folate and fiber on their resumes.

Recipe: Snow Pea Radish Slaw (above, from Food Network Magazine)

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