If you beg to differ, try this technique for concentrating flavor and making a fantastic summer salad. Scientists say watermelons didn’t lose their taste when they went seedless. Kelley borrowed the rich, nutty muhammara recipe from Reem Kassis’ “The Palestinian Table” as the base for a dinner salad with lentils and a refreshing garden-inspired slaw.įood A can’t-miss technique for bringing flavor to pallid, seedless watermelons The gluten-free beet, buckwheat, walnuts, greens, goat Gouda salad had an Eastern European edge: Kasha meets borscht. The red quinoa and red kidney bean masala was a juicy, wildly flavorful and many-textured take on Indian street snacks. Her husband, Martin, was intermittently sent to the garden for greens and herbs.Įach recipe we made reflected a different corner of the world. We were preparing three salads, all chosen because she had (almost all) the ingredients on hand. I sliced and chopped, and sliced and chopped, while Kelley cooked grains and made dressings. ![]() ![]() In her pretty, high-ceilinged kitchen, where the book’s 80 recipes were born, we got to work. She grows many of her greens and vegetables and has a small flock of happy hens. Kelley herself is a “flexitarian,” in that she’ll try the meaty local specialty when traveling and eat whatever a host serves her. ![]() “Vegetarian Salad for Dinner” is generally geared toward lacto-ovo vegetarians, but it also includes many vegan recipes and options. The intervening 11 years have clearly been ones of experimentation and creativity in plant-based cooking. Kelley’s previous salad cookbook is the decidedly non-veg “Salad for Dinner,” published in 2012. Plus, Saucy Chick meets the Goat Mafia, a reprieve for Jamie Lee Curtis’ favorite steakhouse and a ‘Succession’ fan’s search for ‘Peter’s special cheese’ in Tasting Notes.
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