Ok friends. I swore to my kids I wouldn’t try to create a healthy Thanksgiving menu, but I do think it’s good to balance virtue and vice. When you have a table filled with probably twenty pounds of butter-and carb-filled side dishes, it’s important to have something green. Yesterday in the Houston Chronicle, I had…
Salads
Arugula, Watermelon and Feta Salad
1 votePrintArugula, Watermelon and Feta SaladPrep 15 minsTotal 15 minsAuthor Marcia W. Smart I use toasted pine nuts in this recipe. Slivered almonds or toasted pecan pieces would also be delicious, or if you have nut allergies leave them out entirely. Ingredients3 cups baby arugula1 cup watermelon, cut into small bite-size pieces2 tablespoons pine nuts,…
Kale and Brussels Sprout Salad
Just in time! Right before kale and Brussels sprout season is over, I need you to get your hands on this recipe for my favorite kale salad. (And just to clarify, yes kale is available all year, but it’s really a winter crop.) It all started at the end of last summer when we made a quick trip to…
Super Simple Salad Dressing
If you do one simple thing to change your diner game, make your own salad dressing. You heard me, right? Just checking… It takes five minutes and uses only four ingredients that you should have stocked in your pantry or fridge. The return on flavor (not to mention the health benefits of ditching bottled salad dressing) are immeasurable. I won’t lecture…
Green Bean, Red Pepper and Carrot Slaw
Last week I taught a class to a few women in Los Angeles who are no novices in the kitchen. But I stuck with my usual fare. Simple, good food that tends to be healthy but doesn’t follow any particular diet. This is one of our favorites from the class, a colorful green bean slaw that fills the “eat the…