When I was growing up in Connecticut, pecans were not on my radar. Maybe I'd tasted pecan pie, and if I did, I surely loved it; when you're young it's difficult not to like anything as sweet as pecan pie. But I have no vivid food memories from my youth ...
NYT Cooking: This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little as ceviche does fish.
This is one of my favourite lunches. Fresh, satisfying, filling and unbelievably simple! The ingredients are very simple; 1 bag Mixed salad 2 handfuls Cherry tomatoes 2 handfuls Mozzarella 1 Avocado Pesto (ideally home made, but the fresh stuff fr
Inspired by Thai street dish "Som Tam," we use ripe papaya (easier to find stateside) instead of the raw green papaya found in the Thai version and skip the dried shrimp. This is ubiquitous on the city streets, usually served with a side of sticky rice.
Steak Fajita Salad - All the amazing flavors of a fajita conveniently in a hearty salad, served with the creamiest cilantro lime dressing! As always, substitute where you can to get it as close to the SFT as possible and to lower PPV.
Chinese Chicken Salad with Sesame Garlic Vinaigrette
This chicken apple walnut salad is perfect for celebrating autumn's apple harvest! So many incredible flavors and textures in one delicious salad! Just swap out canola oil for walnut, avocado, or olive oil and you're all set.
Quinoa salad with grilled corn, tomatoes and cilantro