Posted Mon, 08/31/2009 - 1:58am
An Italian recipe for green leaves.
Posted Mon, 08/31/2009 - 1:33am
This is a great way to use leftover
grilled chicken breast. This recipe was
given to me by my sister-in-law. I have
no idea who “Pam” is, but she gets
credit in the title. If you don’t have
leftover cooked chicken breast, bake
four single boneless, skinless chicken
breasts rubbed with garlic in a 350°
oven until done.
Posted Mon, 08/31/2009 - 1:30am
This classic salad originated in the south of France.
Posted Mon, 08/31/2009 - 1:26am
This Indonesian-style salad is easy on the cook, and a great way to enjoy locally grown greens. Have everything prepped, measured, and toasted before cooking the shrimp.
Posted Sat, 08/01/2009 - 7:00am
Try pouring 1½ cups boiling water over 1 cup bulgur, then let it sit 30 minutes to rehydrate. It’s now ready to add to your favorite summer salad ingredients, or to stir into a hearty soup this fall. You can also make a pilaf with bulgur, onion, carrots, and celery, similar to rice. Here’s a summertime main dish salad to try.
Posted Fri, 08/01/2008 - 7:00am
This salad is a stand-by for many. It is one of my favorite lunch recipes, as it has the perfect combination of flavor, protein, fiber, and color. Try it today!
Posted Sun, 06/01/2008 - 5:00am
Melons are not just good for eating
raw or cold! Don’t believe it? Then
try this recipe from Alton Brown, host
of The Food Network show “Good Eats”. See Kate Wagner's
article on muskmelons
Posted Sun, 06/01/2008 - 5:00am
See Elyse Farnsworth's article on greens and links to other recipes that use greens.
Serves 4-6.
