There’s always a green salad with dinner in our house, usually the crunchier the better. If I told you how many hearts of romaine we go through in a week, you’d be unsettled.
You are here
By Katie Workman The Associated Press
Wheat berries are great little nuggets ‚Äî a whole grain, containing the germ, endosperm and bran. They have a nice dose of fiber and protein, as well as the B vitamins and several minerals.
I know some readers of this column grill year-round. Some of you because you live in temperate climates, where winter just means putting on a light jacket to throw some burgers on, and some of you because you are die-hard grilling machines, who would chisel the ice off your charcoal briquettes to light a fire outdoors.
This lemon sauce is such a simple way to dress up roasted asparagus, the pinup vegetable of spring ... or any simply cooked asparagus for that matter, such as grilled, steamed or sauteed. In fact, this sauce is also a quick and easy way to dress up pretty much any plainly cooked vegetable, from potatoes to green beans to broccoli.
As Mother Nature nudges spring along, it’s time to dream of the fresh, light meals that go hand in hand with this time of year.
How about a bright, rich pink piece of salmon perched atop a bed of polenta, piled with a mound of roasted cherry tomatoes, collapsed into their own sweetness? Well, all right then, we’re on the same page.
If you haven’t had the chance to try burrata, I would be honoured if this recipe became the first occasion. Burrata is a semisoft, white Italian cheese made from mozzarella and cream. It is like the silkiest, creamiest fresh mozzarella, with a rich molten cream filling as a bonus.
Passover comes in the spring, but there is often still a chill in the evening air as families and friends gather in their homes for Seder dinners. A richly flavoured and warming meal is still very welcome at this time of year.
Quite often, I think a simple Greek salad is perfect as is, no adornments needed. But you may notice that in many eateries, from diners to higher-end restaurants, you often get a choice of added protein, usually chicken, shrimp or steak. And it’s true, that extra protein does make a salad feel more like a fully rounded meal.
This is a good, old-fashioned showstopper of an entree, the kind of dish where you should not pretend to be bashful ‚Äî “What, this old thing? I just threw it together from stuff in the fridge” ‚Äî but rather take your accolades with modesty and grace.
Question: Why does sophisticated food always have to be complicated? Answer: Trick question; it doesn’t.