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Salada de acelga com tomate: leve para saborear Foto: Mauro Holanda Preparo: Zás-trás (até 15 minutos) Rendimento: 5 porções Dificuldade: Fácil Categoria: Salada
Salada Carolina: 4 ovos cozidos Foto: Codo Meletti Tipo de prato: Entrada Preparo: Zás-trás (até 15 minutos)
Salada Caesar: uma delícia no verão Foto: Getty Images Tipo de prato: Entrada Preparo: Rápido (até 30 minutos) Rendimento: 6 porções
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Fattoush is a Middle Eastern salad made with toasted, fried or day-old pita bread. Similar to the Italian panzanella salad, it is a great use for stale or leftover bread. (Is it just me or do restaurants give you enough pita triangles to feed a family of 10?!) Lebanese restaurants typically deep fry the pita chips. Not only does that add a ton of unnecessary fat and calories but it also weighs down the bright and delicious flavors of this classic salad.
This is my kind of salad. I’ve written before about how awesome grain salads are as a go-to lunch option in the warmer months. I like big batches of things. Soups in the winter, salads in the summer. It’s easy.
We have a very prolific zucchini plant this year. At first, we were hesitant to pick them, not wanting to waste our precious few gems without careful consideration of how they’d be used. Somewhere along the way though, Beryl discovered that if you pick them, it only encourages the plant to produce more veggies. And so now we’re swimming in gorgeous and delicious zucchini. So much zucchini, in fact, that even after making 2 loaves of zucchini bread and a chocolate and zucchini cake , we were still left with half of a monstrous zucchini that needed using (not to mention the heavy load still on the plant). We also had some ground pork from our pig half that we had thawed and needed to use.
My cousin Kathryn called last week looking for Thanksgiving ideas, so this post is for her. I’ll be making these sprouts next Thursday, along with this pie . When I made this last night, we ate it warm, but for thanksgiving I will prepare it a couple hours before dinner and serve it as a room temperature salad (if only because next week there will be 10 people vying for very limited stove space and trying to get a hot dish to the table is a fast way to create a lot of anxiety – I think right around crunch time, I’ll step out of the kitchen with a glass of wine and leave the hot dishes to others).
Any visitor to Thailand will have come across this fantastic, fresh, hot and spicy dish made from green (unripe) papayas. It's hard to replicate the exact flavours here but this combination comes quite close. Always use very unripe papaya, never the ripe orange kind. Ingredients: 1 large green papaya, peeled, deseeded (or, if unavailable, 1 unripe mango, stone removed, or 1 very firm cucumber, deseeded) 5 garlic cloves 3 red chilies, finely chopped (or to taste) Large pinch of salt 1 tsp dried shrimp or shrimp paste 1 tbsp fish sauce Juice of 2 limes 1 tbsp sugar 4 cherry tomatoes, cut into very small segments 3 heaped tbsp beansprouts 4 tbsp crushed peanuts Instructions:
I have a simple dinner recipe for you today. Simple and easy and tasty and smile provoking… an all around treasure. I love it when smiles are provoked. Heck. I’ll take a smile from my kids even without provoking it! It’s just so much nicer when people smile instead of whine.
We went strawberry picking this weekend! The pick-your-own orchard down the street from us didn’t have strawberries available this year. Their beds aren’t covered, so the frost got to all the blossoms. Total bummer! As it worked out though, here on the Eastern Shore, there is never a strawberry patch too far in the horizon. We went to the homebrew shop on Saturday, and on the way there was a farm that had pick-your-own berries available.
One of my dreams is to temporarily house swap and live in Spain with Danny! Oh how great would that be? Dan was a lucky duck; he grew up in a bilingual family and can switch from English to Spanish like it ain't no thing.
If you have recently decided to live healthy and avoid chocolate, sweets and work on your cholesterol level you should probably stop reading now.... This month's Irish Foodies Cookalong theme was "chocolate", there could not be a better theme for my very first cookalong. I decided to go the traditional route and to make a Chocolate Cake.
You will fall in love with this pie. Crazy in love. Are you in love yet? How about now? Back when I was in high school, a few friends and I started a tradition of an annual “girls’ night” on or around February 14th.
August 7, 2010 by Shanon Lacy I don’t know who Henri is, but I would like to kiss this man.