Recipe: Beet walnut salad. By Mayo Clinic Staff Number of servings Serves 8 Ingredients 1 small bunch beets, or enough canned beets (no salt added) to make 3 cups, drained 1/4 cup red wine vinegar 1/4 cup chopped apple 1/4 cup chopped celery 3 tablespoons balsamic vinegar 1 tablespoon olive oil 1 tablespoon water 8 cups fresh salad greens Freshly ground pepper 3 tablespoons chopped walnuts 1/4 cup Gorgonzola cheese, crumbled Directions Steam raw beets in water in saucepan until tender.
Nutritional analysis per serving Total carbohydrate 8 gDietary fiber 2.5 gSodium 115 mgSaturated fat 1.6 gTotal fat 5 gCholesterol 5 mgProtein 3 gMonounsaturated fat 2 gCalories 89 Diabetes Meal Plan Exchanges Fats 1Nonstarchy vegetables 1.5 This recipe is one of 400 recipes collected in the "Fix-It and Enjoy-It! Artichokes alla Romana. Dietitian's tip: Stuffed artichokes make an appealing and substantial side dish.
The simple but flavorful stuffing complements the artichokes' nuttiness without overpowering them. Number of servings Serves 8 Ingredients 2 cups fresh breadcrumbs, preferably whole wheat (whole meal) 1 tablespoon olive oil 4 large artichokes 2 lemons, halved 1/3 cup grated Parmesan cheese 3 garlic cloves, finely chopped 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley 1 tablespoon grated lemon zest 1/4 teaspoon freshly ground black pepper 1 cup plus 2 to 4 tablespoons vegetable stock, chicken stock or broth 1 cup dry white wine 1 tablespoon minced shallot 1 teaspoon chopped fresh oregano Directions Preheat the oven to 400 F.
Working with 1 artichoke at a time, snap off any tough outer leaves and trim the stem flush with the base. Maricel E. Presilla's Cuban Avocado, Watercress, and Pineapple Salad. Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
Today: Watercress, avocado, and caramelized pineapple walk into a bar, in Cuba. We're on the cusp of the spring love affair we've been waiting for all winter. But guess what else is in season, just a bit further away? Pineapple. And avocado! Thanks to Maricel Presilla, we don't have to. Her book is a sweeping survey of the Latin American food cultures, with 500 recipes. For a taste of the genius in the book, Food52er drbabs sent me this salad. But instead of cheery fresh pineapple typically used in Cuba, Presilla shakes a little sugar on top and broils it. The rings get sweeter and more mellow (just like on pizza!)
You could instead grill the pineapple, or sear it on the stovetop. More: Another thing that takes well to caramelization -- white chocolate. Soy: Healthy Or Harmful? Soybeans are handy.
Aside from the traditional foods they bring us -- edamame, tofu, tempeh, and many others -- they transform into tasty substitutes for milk, yogurt, ice cream, bacon, burgers, and sausage. Jenny Holm: Georgian Eggplant Rolls with Walnut-Garlic Filling. I first tasted Georgian food as an exchange student in Moscow.
My host mother Masha introduced me to it on nights her boyfriend Igor wasn't home, since he couldn't abide the garlic that permeates nearly every Georgian dish. This was one of my favorites, the tender fried eggplant forming a finger-friendly pocket around its pungent filling, nutty and creamy and herbal in a way I'd never experienced before. Five years later, when I took a job teaching English in Georgia largely in order to cook and eat this food every day, my Georgian host mother Shushana taught me her recipe for this dish, on which my own is based. (For instance, I have omitted the ground marigold petals that add color to many Georgian dishes, since they are all but impossible to find in the US.) Georgians make this dish with "Italian" eggplants, which are smaller than the elephantine specimens found in most American grocery stores. 1. 2. 3. 4.
Parmesan Celery Salad Recipe. I worked on two things over the weekend: organizing my photos into scrapbooks, and making this Parmesan Celery Salad.
For years, I've had piles of photos accumulating in drawers, on desks, and in boxes. I suspect it is going to be a long process wrangling them into some sort of order, but at least I now have a plan. The salad? It's crisp and vibrant from the celery and jolt of lemon, creamy from the warm cannelloni beans dusted with wispy threads of grated Parmesan. It hits the warm beans and melts instantly. First, a peek at the albums.
I started by organizing my favorite instant/peel-apart film shots into two of the albums. Here's the celery salad recipe. Set aside any celery leaves you might come across while prepping this salad. Slice the celery stalks quite thinly - 1/8-inch or so. Serves 4-6. Prep time: 10 min - Cook time: 5 min. Food & Nutrition Articles. As much for its beautiful purple-red hue and distinctive sweet flavour as its nutritional benefits, the beetroot is my favourite of all winter vegetables, if not of all vegetables altogether. Beet soups are always an attractive addition to any fall or winter meal, as with beet and tomato and orange and beet soups. I'm not nearly as fond of parsnips ordinarily, but their flavour makes an earthy and almost bitter contrast with beets that makes their pairing a pleasant surprise.
Bulgur Bowl. Quinoa Chili Recipe. Red and Black Rice Stuffing With Red Lentils — Recipes for Health. Andrew Scrivani for The New York Times.
Red Beans and Rice Recipe. Pumpkin Chili. Roasted Peppers with Nectarines Recipe at Epicurious.com. Photo by Mirabelle Marden yield Makes 6 to 8 servings Sweet nectarines balance the earthy green peppers in this colorful side.
Preparation Preheat oven to 400°F. Smoky Corn & Black Bean Pizza. Spicy Black Bean Tacos Recipe. How to Make Japanese Rice (Sushi Rice) without a Rice Cooker.