Monthly Archives: August 2011
Here’s a very spring-y salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients. This […]
Yearning for something a little different for dinner tonight? Try using kale instead of lettuce for a salad. A garlicky dressing and bits of sweet cherry add surprising flavor twists.
Spaghetti-shaped somen noodles are traditionally eaten cold in Japan during summer months, but you can substitute any kind of soba noodles or whole grain linguine.
Noodles, a beloved ingredient in Japanese cuisine and are as welcome in cold dishes as warm. This fusion dish isn’t particularly Japanese-influenced, but it’s simple and tasty, and can be served all year round.
Filled with crisp raw veggies — nappa or other cabbage, bok choy, carrots and more, this noodle salad is flavored with a sesame-ginger dressing and topped with toasted cashews. Serve this crunchy cold noodle dish with sautéed tofu and stir-fried broccoli for a light meal.
Looking for a first pickle to make? Pick this recipe. It’s easy and delicious — every year I make a couple of batches, to keep friends and family in supply. Kirby is the go-to cucumber here, and sweet onions such as Vidalia work well if they’re local. Excerpted from © 2010 by Sherri Brooks Vinton, photography by […]