As a huge fan of salads of all kinds, I can’t believe that I lived this long without a salad spinner. So when Progressive International sent me their collapsible salad spinner to try out, I was interested, but not not exactly excited.
After one try, though, I was sold! I might never have put a salad spinner on a list of “must-have” kitchen gadgets, but I think I’ve changed my tune. I’m thinking about all the paper towels I wasted blotting delicate leaves or pressing liquid from kale. It’s especially important to remove dampness from salad greens so that they don’t wither upon contact with dressing; it’s even more crucial to make sure that raw kale is nice and dry before massaging it for use in salads, or for making kale chips. This does a really splendid job with kale. Read More→Print This Post
Start with cooked quinoa, then add a bit of sweetening, spice, fresh fruit, and nuts or seeds for a nourishing breakfast that will sustain you through the morning. If you make quinoa recipes regularly, you may have leftover, unseasoned quinoa in the fridge, which is ideal for this — less to do in the morning! Read More→Print This Post
This simple, basil-scented dressing of salsa and olive oil can be made in no time flat and offers an offbeat alternative for jazzing up green salads. Read More→Print This Post
Here’s a rich-tasting dessert that can be eaten the minute it’s done. Serve it with sliced apples, pears, and/or Asian pears on the side. The pudding can be used as a dip for the fruits as well. Read More→Print This Post
This appetizing salad of multicolored bell peppers is perfect to make when colorful bell peppers are plentiful. It goes well with pastas and grain dishes. Read More→Print This Post
This fruit-filled red cabbage salad adds great color to any plate. It benefits from having time to stand and let the flavors blend and for the cabbage to soften, so prepare it before making your main dish. Read More→Print This Post