Salads

Recipes, Salads

Potato Salad

Don’t limit potato salad to just picnics and potlucks. This could also work as a side dish at your next dinner party. Using crème fraîche instead of mayonnaise gives it a lighter, tangier flavor. It goes well with fish, chicken and other dinner entrées.

Makes 4 servings

11⁄2 pounds small red, purple, white or yellow potatoes, scrubbed but left whole
2 hard-boiled eggs, chopped
1–2 carrots, thinly sliced
1–2 radishes, thinly sliced
2–3 green onions, thinly sliced
A handful of Italian parsley, chervil, dill or any combination
of those, chopped
6–71⁄2 ounces crème fraîche or sour cream
Salt and freshly ground pepper
Bring the potatoes to boil in a large pot of water, then simmer for approximately 20 minutes or until tender. You can easily tell when they are tender by poking them with the tip of a sharp knife. Drain and let cool. Cut in half or quarters, depending on how big your potatoes are. You really want them to be manageable bite-size pieces.

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August 01. 2015 | By | 0 comments

Recipes, Salads

Panzanella Bread and Tomato Salad

Make this Tuscan bread and tomato salad when you have leftover stale bread, at least a couple days old. It might seem strange to soak the bread in water and squeeze it out like a sponge, but this is the way they do it in Tuscany. Be sure to use a hearty bread that is very stale. Delicate or fresh bread will be too mushy. Feel free to branch out or embellish it with a garnish of capers, olives, red peppers, burrata or some fresh leafy greens.

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July 31. 2015 | By | 0 comments

Salads

Wheat Berry Salad

Wheat Berry Salad This is inspired by a wheat berry salad in Heidi Swanson’s book Super Natural Cooking, and by the fact that we can now find local wheat berries at the farmers market from Shepherd Farms. Wheat berries are the entire wheat kernel minus the hull. It’s what you can use to mill and

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June 10. 2014 | By | 0 comments

crabclaws

Salads

Pascale’s Local Red Rock Crab Salad

This recipe appeared in our Spring 2012 issue in the article The Fisherman’s Market. Makes 8 servings For the crab 16 crab claws 1 tablespoon chopped chives 1 lemon, cut into 8 wedges Place the crab claws in a steamer filled with boiling water. Steam for 15–18 minutes depending on the size. Place some newspaper

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June 20. 2012 | By Pascale Beale | 0 comments

Bragg-raw-salad

Salads

Bragg Famous Raw Garden Salad

(from Vegetarian Health Recipes) Makes 4–6 servings 2 stalks celery, sliced 1⁄2 cup sunflower sprouts 1⁄2 red bell pepper, chopped 2 green onions, chopped 1⁄2 cucumber, sliced 1⁄2 cup red cabbage, chopped 2 carrots, grated 3 medium tomatoes, diced 1 raw beet, grated 1 turnip, grated 1 cup green cabbage, chopped 1 ripe avocado, diced

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June 18. 2012 | By | 0 comments

Salads

Summer Pea and Mint Salad

Makes 8 servings Zest of 1 lemon Olive oil 4 shallots, peeled and sliced 2 pounds English peas, shelled 1 pound snap peas, trimmed and sliced Salt and pepper 1 tablespoon wine vinegar (champagne or white wine) 1 bunch chives, finely chopped 1 bunch mint, finely chopped Pour a little olive oil into a large

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June 18. 2012 | By | 0 comments

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