I love a deep-fried, puffy-battered fish sandwich, with a tempura-like coating, but I’m not doing that at home. That’s for an indulgent summer seafood shack lunch, or if you’re lucky enough to find yourself in a British pub.
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By Katie Workman The Associated Press
This is a Mediterranean twist on a classic Middle Eastern bulgur wheat salad, with very approachable flavours. It can be served as a side dish or a main course, and even as part of a creative appetizer or meze spread.
It’s also a great portable dish, perfect for bringing to a potluck or serving outside for a Fourth of July get-together.
Chicken Caesar Salad is one of the world’s greatest lunches, but it isn’t the prettiest thing to eat with your hands while on the go. That’s why some exceedingly smart person thought to put it into a wrap.
My family is in universal accord that this is an excellent sandwich, so now instead of picking it up at Le Something Or Other, I figured out how to make it at home.
A good fish taco is in a class by itself. My kids tried their first in a beachside restaurant in Florida, and suddenly the world of tacos had a new category. And as any mother will tell you, when fish comes in a form your kids can embrace, that’s a beautiful thing.
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.
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.