April 1, 2016
4 servings 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided 11/3 cup pearl couscous (also known as Israeli or Middle Eastern couscous) 13/4 cup water 1 large lemon, zest and juice 1 clove garlic, finely chopped Sea salt and freshly ground black pepper 4 lamb Merguez or other lamb sausage links 2 yellow bell peppers, seeded and quartered 2 red bell peppers, seeded and quartered 2 tablespoons chopped parsley 1. Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat.
March 25, 2016
Makes 6 Servings For the salad: Spring mix or other salad greens, about 12 to 16 ounces Your choice of two or three vegetables, such as grape tomatoes, cucumbers, red peppers, scallions, carrots, celery For the vinaigrette: 1 tablespoon Dijon mustard 3 tablespoons vinegar 1 teaspoon sugar Pinch of salt ½ cup olive oil 1. For the salad: Wash and chop the vegetables into bite-size pieces....
January 29, 2016 |
Think It's a Wonderful Life and Oliver! - with a reptilian twist. Or Saving Green Fruit Loop. That works, too. About a week ago, Sally Mabon, a Princeton mom and policy researcher, was washing some tatsoi, a kind of Asian spinach bought at a local health-food store, only to find an unexpected houseguest - a little lizard nestled in the leaves. Surprised, she called over daughter Faye Steingart, the family's resident kindergartner, to take a peek. Admittedly, the little creature wasn't looking good: brown, shriveled, limp from a couple of days in the family's refrigerator.
October 23, 2015
TOMATO, CUCUMBER AND BASIL SALAD 2 tablespoons red wine vinegar 2 tablespoons water 1/2 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper, plus more as needed 1/4 cup extra-virgin olive oil 2 large beefsteak tomatoes, each cut into 8 wedges 1/2 seedless (English) cucumber, cut into 1/4-inch rounds 1 small yellow or red onion, cut into thin half-moons 3 tablespoons coarsely chopped fresh basil, plus a basil sprig, for garnish Using a fork, whisk the vinegar and water together in large bowl.
August 28, 2015
A salad with serious chops To order an unvetted chopped salad requires a certain leap of faith - that the reality delivered to your table will live up to your vision of the real deal, vividly fresh and mined with bursts of texture and flavor. Disappointment often follows. But on rare occasion you will be rewarded with an uncommonly original variant, as we were at a recent lunch, on the order of Valeria's Chopped Salad at Lolita, the lively Mexican eatery retooled (and liquor-licensed)
August 7, 2015 |
Salad season is here. Every color and texture of vegetable is on farm stands, store shelves, or out back in the garden, so you can be shredding, chopping, and arranging magnificent summer feasts with minimum cooking and maximum flavor. And this summer, all we are really craving are salads for dinner, the kind of meal that doesn't leave us feeling weighed down in the heat. Yet, a main-course salad should be substantial and satisfying - with a balance of crisp and soft, crunchy and smooth, tart and sweet.
August 7, 2015
Lentils are rich in fiber and contain a steak's worth of protein, folate, iron, phosphorous, and potassium. Adding cherry tomatoes, cucumber, and red bell pepper pumps up their nutritional profile. Although these quick-cooking legumes are basically interchangeable in recipes, green lentils retain their shape when cooked. Summer Lentil Salad Makes 6 servings 1 cup green lentils 1 cup cherry tomatoes, halved 1 medium cucumber, not peeled, seeded and chopped 1 red bell pepper, chopped 1/2 medium red onion, chopped 3 tablespoons white wine vinegar 1 tablespoon olive oil 2 teaspoons Dijon mustard 2 cloves garlic, minced Fresh ground black pepper 1 tablespoon fresh minced mint 1 tablespoon capers, rinsed and drained 1/4 cup chopped walnuts, toasted 1/4 cup crumbled reduced-fat feta cheese 1. Cook lentils in boiling water according to package directions until tender.
July 3, 2015 |
The vegan food and juice revolution that's been a rising "fast-casual" wave in Philadelphia is starting to make some ripples at the Shore. Greens & Grains in Ventnor cooks hearty and flavorful plant-based meals-to-go at its month-old little storefront, from tomatoey coconut-curried lentils over rice to cool soba salad and surprisingly good faux meatballs made from eggplant and tofu. Juices and salads, though, are G&G's sweet spot. The vivid purple Coco Glow smoothie (bananas, berries, coconut)
April 3, 2015 |
THERE ARE slow days in Tattle and then there are sloooooooo wwwwwww days. And thus we have an item about adult retailer Hustler Hollywood announcing that its national chain of stores is launching a #StopVegetableAbuse campaign, with the hope of getting women (and some men) to buy real sex toys. Nope, not an April Fools' joke. Hustler Hollywood claims that every day, cucumbers, zucchinis and carrots are improperly exploring strange new worlds far from the salad bar, in ways different from how the laws of nature intended.
August 22, 2014 |
One of summer's greatest culinary pleasures is food cooked on a grill, with backyard flames enhancing flavors like nothing else. But fire and hot coals can transform so much more than just burgers and dogs. Almost all the produce bursting from local farms and gardens can be cooked outside - creating flavorful fare from appetizers through desserts. Grilled whole, sliced, layered or wrapped, almost every vegetable and many fruits can be converted into tasty fare on a barbecue grill.