Party For A Week

 Parties and barbecues always have good things. There's music good food and s great drinks. However the stars of any gathering are the leftovers.whatever hasn't;t been eaten can be served for a few days afterwards/

It was this way in my kitchen this past weekend. A barbecue needed plates and large bowls of meats and salads. Much was left over however I won;t despair. I have enough for two or three lunches and dinners.The hamburgers cna be cooked in the air fryer

Yet they can be broken up for soups or burger tacos. They don;t have to be inside a bun however if they do, they can be picked with avocado slices and onions. 

Then there is the giant bowl of potato salad.

This is our family's traditional recipe, rich with hard boiled eggs. It;'s actually tastes better the day after .I could have it with a sandwich for lunch or with the burgers for dinner. I've also eaten it on it's own for lunch.

The cucumber salad pickled thanks to the abundance of white wine vinegar in the dressing. These became pickle chips which are perfect for snacking (it;shard not to pass the bowl without pitching two or three every time.)There is vegan sour cream to mix in if I want to turn them from snack to side salad. The grape tomatoes are lightly salted.These also make for a tasty snack but I can  use then in everything from salads to salsa cruda  with freshly cooked pasta.

The best part of any barbecue are the leftovers. You can serve them as is or get creative. They extend the fun and flavor for days to come.

Food On The Go Good Or bad

 We are a nation of snackers.we gobble munch and slurp even on the go,. Yet what's a good quick nosh> Do you want something tasty?Or good for you?

Most people tend to eat the wrong stuff. Sure, ut's great to eat potato chips , especially the many different flavored ones these days, Across the board nutritionists and doctors agree these are bad for you. They're fried carbs with salt added. A better choice is popcorn. You can buy smaller bags of the olive oil popped kind even in vending machines nowadays.it has high fiber content while also having increased satiety.This means you can eat a small amount and still feel sated. What about pretzels? They 're not as low calorie as popcorn but they are lower in saturated fat than potato chips. One serving of pretzels contains only one gram of fat while potato chips have ten grams. Another plus is that pretzels also have a quarter of the sodium needed for a daily dose.If you still want a bag of chips to keep you full during a road trip or picnic, then try Utz,These are not cooked in the heavy oils and still have a good flavor. Pop Chips are another brand that  is' good for you and worth trying too.

These snacks  are great if you're on the good. At home you can indulge in fruit and veggie platter either bought at your local grocery or made at home.Think carrots and celery dipped in a lemony vinaigrette this is the perfect snack for a mid afternoon boost. Grape tomatoes are another quick bite. They're good on their own on on skewers interspersed with mozzarella, You could also make a small bowl of panzinella or Italian bread salad Use small torn pieces of Italian bread soaked in olive oil, Add small chunks of the mozzarella and sliced tomatoes. This also makes for a great lunch too or a quick dinner. Fruit is a must. This is strawberry season so have a few with honey drizzled on them. You can also top a blob of cottage cheese with them or the other stars of the season, peaches and blueberries.Its a nice mix of savory and sweet and will satisfy both cravings. Iced water is the best to keep hydrated. Iced green tea is another good choice too. You could also make an iced black tea too.

We are a country of snackers. Yet that's bad. Snack healthy and you'll feel better. 

A Fun Meal In Guacamole With A Twist

These are the days when a fun meal is needed. There's nothing like a guacamole and chips for dinner. It's a simple mix that's easy to make and tasty to eat. That's what we need right now. That's where my version of this Mexican classic came in. There's a a twist to it though.

It starts with avocados. I was able to get some really nice ones at my local Acme.

I used four and mashed them (save the pits for growing indoor avocado trees).

Most times I usually use regular tomatoes however I'm kind of leery now about using any exposed produce. I bought  packaged grape tomatoes instead and was pleasantly surprised by the sweetness they added.

Add as much as you want. I used eight cut in half.

Then olive oil for smoothness. I always recommend this.

 Sea salt and freshly ground pepper.

Of course onion powder which is less potent than onions themselves You can use the real deal if you like their texture and bite.

Everything was mashed down with a potato masher which gave the guacamole a nice texture between silky and chunky.

I had mine with chips but you can put this with tacos or on burgers if you want. I added more tomatoes to my serving and just ate it plain.

This is just one fun meal to keep up our spirits right now. It's comfort food that 's also makes for enjoyable eating. Make a bowl for the family, and bring out the chips.

Fish And Couscous

What do you do about midweek cooking. It doesn;t have the exciting ring of weekend dinner parties with friends.There's none of the breezy casualness of a Friday take out or quick bake pizza. The answer is liven it up by one classic yet literally eye opening recipe and a traditional one with an ingredient popular in another country.

Thank Melissa Clark and David Tanis for their takes on fish and couscous respectively in yesterday's New York Times Food section. Ms/ Clark goes old school with cooking red snapper with its' head intact. This may cause some squeamishness in some, yet it is popular in European and Asian cooking.  Her column, A Good Appetite is an argument about using the entire body because it leads to a more flavorful meal. It also makes it impossible to overcook it  along with drying out the meat. Many home chefs find it difficult to cut . Ms. Clark suggests diners go at the fish from one side, namely the belly. All that will be left are the head , spine and tail ,looking like a cartoon cat devoured it.. Also to make it more desirable is the glaze. It's combining three citrus fruits, lemon, lime, and orange with tamari  and butter  The fruit is placed inside the fish cavity, infusing it with a tropical , tart flavor and more lime juice is added for the sauce. Ms. Clark suggests serving it with cilantro sprigs but you can try any green as a light salad on the side.

If you would rather go the vegetarian route,then the recipe from David Tanis' A City Kitchen. His is a take on the classic Middle Eastern dish, updating it with feta. It's the perfect meal for a cold day. Pearl couscous,more  similar to pasta than semolina, is cooked with the always fun grape  tomatoes and chickpeas. The last gives this vegan dish a boost of protein while the tomatoes add color and flavor. The addition of balsamic vinegar , garlic and scallions give the tomatoes a savory and sweet taste. Updating it with feta gives the dish a creaminess and tang.The last depends on what kind you buy. The Greek tends to be the saltiest and most intense in flavor.. If you want to go milder, Mr , Tanis suggests trying feta from France or Bulgaria. Taste it first , before you add it to the pan. If' its' too salty then just give it a quick rinse to rid it of the salinity. There's also cumin and lemon zest for more of a Middle Eastern vibe. It can be topped with a drizzle of olive oil and balsamic vinegar along with more herbs and a dusting of Parmesan cheese.

Whatever one you choose, they're great for livening up a weekday meal. Try a glazed snapper for a warm sunny flavor. For a warm cozy  and exotic dish, whip up a bowl of vegan couscous. Both add zing to meal time.

Eat Right Eat Light

Every summer we go  through intolerable heat waves where even just chewing seems to be too much exertion. It throws off our stomachs, creating all sorts of problems from digestive imbalances to just a simple upset. What to do ? Eat right - eat light,

Save those  pancakes and French toasts for chillier fall mornings. The best way to start a sweltering day is with a filling and light breakfast. Try a bowl of strawberries and blueberries with vanilla flavored Greek yogurt.You could also have them in a bowl of rice puffs or cornflakes. Another lighter option is cantaloupe slices or a melon salad. If you feel up to something hot then think two scrambled eggs with toast. It's filling enough without feeling heavy. You could also go with a couple of slices of whole wheat  or rye toast with a skin of margarine or even butter followed by a thin layer of jam, Take advantage of the season's harvests for your morning snacks too. A zip lock bag of any kind of berry or peaches can stop those eleven o' clock hunger pains,It's tempting to get one of those big frosty, whipped cream, chocolate syrup infused coffees that's more cake than drink, but put the brakes on that desire. Stick with iced black coffee or tea, especially for breakfast and mid morning. Another drink idea is having sparkling water with fruit filled ice cubes. These could even be put into iced teas too to add more flavor.

Salads will always be the best choice for lunch and dinner when it feels like a red hot dryer out there. Again , nix the heavy.foods. As much as you'd like a steak sandwich with onion rings, get rid of the bread, cube the steak and have it in a bowl of greens.Add fresh sliced red onions along with grape tomatoes and a light dressing. Craving pizza which can sometimes be too much on a broiling day? Then think a bread salad. This Southern Italian favorite  combines tomatoes garlic and basil in an just an olive oil dressing Slice the Italian bread wafer thin or even cube it if you want. Grilled meals can also be light, from red meat to fish. Keep away from the heavy marinades , loaded with molasses , ketchup or sugar. Go for a squeeze of lemon or lime for the fish and chicken,Steaks and even lamb cutlets can be brushed with basil infused olive oil and then grilled. Another idea is going meatless. Have soy burgers and dogs instead of the beef and pork kind. Instead of buns , think toasted pita bread. Mayonnaise based salads may be too much right now. You can create a lighter cole slaw by subbing in olive oil for the mayo, and adding fresh ground peppercorns for bite. Change that heavy macaroni  salad for a lighter orzo one, full of pea pods, tomatoes and parsley.

The temps right now are not conducive for heavy meals and heavy eating. Go lighter and feel better. It's the only way to eat during an August heat wave.

A Good Tomato Sauce

A well made tomato sauce is important to any pasta, whether it's for a holiday party or for a Wednesday night dinner. The dilemma is creating one that's the right blend of ingredients. Some can be too watery. Some over salty or over sweet or not spiced enough. They key is to create a sauce is properly balanced ; one that will let the pasta shine through.

A good tomato sauce starts with , of course, the tomatoes. Plum tomatoes are the best to use because they are the meatiest with a richer, more robust flavor. Usually the canned diced kind are the most adequate however if you can get fresh right now then use them. Another must is a good base. This is usually a mix of olive oil and three cloves of chopped garlic. For an extra fillip , add fresh or frozen pesto sauce. The basil gives the sauce an earthy taste plus a richer color. Simmer for an hour before serving over pasta.


As with any basic recipe you can vary it to suit your tastes. Plain sauce is called pomodoro , the Italian word for tomato. Meat can be added, the most common being chopped beef. this results in a tasty Bolognese sauce however try ground steak too. A famed Neopolitan recipe calls for the addition of both pork and beef for a very tasty sauce. Chicken is another add in but not as common as beef. Some chefs and home cooks put in fish such as lobster, crab or shrimp. Other spices such as red pepper is added for the hot and fiery arrabiata sauce. Some home cooks add veggies such as broccoli, green pepper and cauliflower for a healthier variation.

What makes a good pasta? It's always the sauce . A well made one can make all the difference between a memorable dish and an ordinary one,

Dinner Sandwiches

Sandwiches for dinner are usually met with scorn. They're just meat and bread thrown together. Not much going on there. Not much love put into them either. However a hot sandwich is an entirely different matter. It can be just as filling and nutritious as any regular hot meal - and made with the same amount of thought and consideration.

Hot roast beef and turkey sandwiches are even better than just roasts. They can be tailored to everyone's tastes. Meat can be amply piled on or just have a few slices. Gravy can be thick or the thin au jus kind. Even the bread can vary from hearty kaiser rolls to thin slices of toasted wheat bread. With these you can still make sides. There's even nothing wrong with serving the sandwiches diner style with some stuffing on the side. You can also also have healthier pickings of green beans or succotash to round out the plate.

Another way is going French bistro. Here you can have fun creating that classic Gallic - fave the croque monsieur. This is a grilled cheese fried in butter but it's oh so good, especially after a hard day. It's usually made with Swiss cheese and thinly sliced ham. You can add Dijon mustard to it for added bite. Finish with a simple green salad tossed in a vinaigrette dressing. Another fun and quick hit sandwich is the American grilled cheese. Again you can have fun varying the types of cheeses and breads you want to use. You can also make that other diner classic The Happy Waitress which is a stuffed grilled cheese sandwich , filled with bacon and sliced tomatoes. Serve with fries for a truly fun dinner.

A sandwich for dinner can be hot and delicious. It can even come with sides to make it more rounded. Best of all it's an easy way to cook, yet still provide a warm meal for the family!

A Fall Fave Pot Roast

Cold weather calls for hot and hearty meals. Pot roast fills that bill nicely, giving the cook an easy meal to make with the end result a rib sticking dish. Served with filling sides it can be the perfect meal on a chilly fall night.There's nothing like a tender slice of pot roast with braised veggies and dumplings to keep anyone warm and happy.

Pot roast is basically just braised beef.The meat is taken from the chuck or shoulder section of the cow and slow cooked. You can also buy the section with a bone in it. This is called seven bone pot roast or roast. Since both are very chewy and sinewy, they can't be oven roasted. This would render them hard to cut and chew. Braising breaks down the fibers using the Maillard reaction or caramelizing. First brown the meat using margarine on all four sides and then braise in water for two hours. Use bay leaf and marjoram as flavoring.

Pot roast goes well with its' own gravy. After the meat has cooked , reserve the juices and add a homemade roux to it for a lovely thick one. Dumplings are a must and these you can make light fluffy ones using Bisquick. A variation is having a side of buttered egg noodles.Many home cooks also simmer veggies in with the meat. Traditionally they are carrots and potatoes but you can also add tomatoes and button mushrooms as well as turnips or parsnips. The leftover meat and veggies can easily be can frozen and then microwaved later for another hearty meal. You can even throw in the dumplings and noodles too.

These chilly nights call for a nice, warm pot roast. Make one for an enjoyable family dinner. It's the perfect autumn dish, full of flavor and goodness.

A Late Summer Picnic

Just because the calendar says September that doens't mean to put away the picnic basket and blanket. It's a still beautiful time of year to have a beach or lakeside gathering of your favorite foods.There may be a twist of something hot added but that's about it. Otherwise enjoy a lovely meal under sunny , and cool blue skies

This is still the harvest season so you can pack farm fresh tomatoes along with cucumbers and peppers. The tomatoes can be made in a variety of ways, as a sandwich , eaten plain w ith sea salt or sliced as a side. Cucumbers are good sliced thick and crunchy and dressed with a spicy vinaigrette. You can also make a lovely sour cream and dill dressing too This is a refreshing departure from your average cole slaw. peppers are good , just sliced and waiting to be dipped in little ups of ranch or onion dip or in any kind of salad. Of course this is a picnic so have plenty o or sandwiches with cold sodas or better yet chilled non alcoholic cider.

The weather, which depends on where you, are may get a nip to it. You can still enjoy a lovely outdoor meal. Try bringing along different soups in thermos to warm up. A hot tomato soup along with oysterettes is like a foodie blanket, protecting you from the chill .Another choice is a smooth squash or pumpkin soup with rice. You can also bring along little containers of butter or cream to add to the soup's taste and texture. Spice up your condiments too. Think about adding a hot mustard to your mayo or sprinkling a few drops of chili powder to your ketchup. Also tote along a thermos of hot tea, coffee or cocoa instead of the usual cold drinks.

Just because we're on our way to fall, it doens't mean to forgo all our fun summer activities . Plan a fun picnic at your favorite lake or ocean beach , and bring a hamper full of the best of the season.It's a great way to enjoy September's cool blue skies and refreshing breezes.

Fresh Summer Sauces

Now is the season to take advantages of all those fresh veggies and herbs.They're perfect for all sorts fo sauces whether for pasta or pizza. Another good part is that they can come fresh and organic from your garden!They definitely beats all those canned ones.

August is definitely the time for tomatoes.Both yards and markets have them in abundance. A simple sauce recipe is just cutting up a few tomatoes and crushed garlic and then sauteing them in a pan .Toss in some fresh picked basil leaves along with some freshly ground sea salt and ground pepper and voila a perfect and quick sauce. You can also add onions for more flavor as well. Sauces aren't just limited to tomatoes either. You can make a delicious one using broccoli rape.Again cook it for about twenty minutes in olive oil until it becomes soft .Add a pinch of red pepper flakes for some heat and serve.This is usually served with cavatelli but you can also serve it with liguini or angel hair too. Another spin is using both the tomato and this for fresh pizza toppings too.

Home grown spices and herbs make wonderful sauces . Basil, which is in full bloom right now, is the base for the time honored pesto sauce, Pesto is just as easy to make as regular tomato.It just requires only a blender these days. Puree it with olive oil and garlic and then add pignoli nuts and Parmesan cheese. Herbs such as rosemary and sage make great sauces as well. You can add rosemary to butter sauce for pasta or to cream for beef medallions. Sage also makes a great ingredient for pasta sauces too, giving them an earthy taste. One only requires lemon butter and fresh picked sage leaves.

This is the season for fresh veggies and herbs. They are the perfect ingredients for all kinds of sauces for pasta and pizza. Use them to create healthy and delicious dinners!

Hot Browns Easy And Classic

A hot and tasty sandwich is good even during these hot days. Even better is when it's easy to prepare such as the Hot Brown. This American , Midwestern classic is more or less simple to whip up and even better to eat. A take on the British Welsh rarebit, it's perfect for that Saturday night dinner when everyone is at home or Sunday brunch with friends.


Hot Browns orginated in Louisville, Kentucky .back in the 1920's at the Brown Hotel where it was served as an early morning breakfast to all night party goers. Chef Fred Schmidt, its' inventor had to come up with something that would appeal to the jaded hotel guests who were quickly tiring of th eusual bacon and eggs. He put sliced turkey , tomato and bacon on toast , covered it with a rich Mornay sauce and baked in in the oven. it soon became an instant hit. Now, not only does Brown's still creates it but other fine Louisville institutions do as well.


A Hot Brown is easy to make. You can use leftover turkey or slices from your local deli along with bacon on toast.(I'd recommend a good challah for this to absorb the sauce). Add thickly sliced beefsteak tomatoes and top with the Mornay., The Hot Brown gravy is a basic butter and flour roux along with heavy cream added for body. Some recipes call for a beaten egg to be added, but this is up to you. A sharp cheese is then mixed in . The original recipe called for a Pecorino Romano but you can also sub in Parmesan(this is from Food Channel's Alton Brown's recipe). Ladle on to the sandwich and then sprinkle with extra cheese. Place under a broiler until cheese starts to bubble.


The Hot Brown is a perfect lunch or dinner sandwich. Delicious filling ,yet easy to make, especially on these hot days. Best of all it serves as a meal without all the fuss.

Tomato Guide

The warm weather is here and with it will come a dearth of tomatoes. These wonderful garden gems are perfect in every summer dish, from sandwiches to kabobs. Yet what kind of tomato goes with what dish ?There are several different varieties to choose from and add to your summer diet. Some work well as a main ingredient .Others carry on better as second strings. What to use and when?


Tomatoes are categorized roughly into sizes and shapes. What you buy in the grocery store are mostly called "globe". These are do all tomatoes. They can be sliced for sandwiches or used in a fresh pasta sauce. They can be quartered for salads or hollowed out to hold egg or tuna salad. Beefsteaks are the biggest and they're great sliced on their own or in a hamburger. However storebought beefsteaks are not the best tomato to buy. They have very thin skin which can be easily bruised. If you do want them then buy them off a roadside stand or farm where they have been fresh picked.


Smaller tomatoes are also tasty and can be used in a variety of dishes. Plum tomatoes are good just sliced and in salads but they're better off being made into sauce. They have thicker flesh.Their cousin, the grape tomato, a recent hybrid are excellent in salads or just as a great snack or appetizer . They can be spritzed with olive oil and then sprinkled with sea salt. Cherry tomatoes are one of the season's most versatile.Bigger and juicier than They can be used in all sorts of salads from mozzarella and Romaine to grilled kabobs . They are sweet and that adds to any dish .

Tomatoes are a great addition to the summer diet. Use the right ones to create yummy and nutritous dishes . There's a big variety out there for so many good recipes

Pack This Not That

This is the month when everyone will be on the road. That means more people will be eating on the road whether in a fast food places or from a cooler. Travelers will be wolfing down everything from chips, soda candy bars along with burgers fries and sodas. This isn't the best way to start a vacation. Eat healthy whether you're in transit or enjoying a day at the beach.

Fruit and veggies are perfect for snacking. They give you energy along with proper nutrition and vitamins. Think about packing grapes and plums for a fun sweet break on the road. Graham crackers and Saltines are also good for crunchy snacking. For savory think of chilled grape tomatoes along with broccoli and cauliflower florets.There are mini dips, small cups of dip that you can have with these last.You can also pack filled pita pockets . Try apple and peanut butter, or tomatoes and cheese. These also make great lunches .There's no grease or salt to weigh you down and make you feel bloated.

If you're thirsty nix the sodas and some juice.Try water and zero calorie energy drinks such as Fyxx Hybrid to keep you going on those long hauls. You;'ll feel energized and won't have the need to pull over to nap. Chilled milk is also good for you and the kids . Keep bottles in a cooler for a snack with fruit or even graham crackers.

This is the season for traveling. With that comes the need to snack during the long drive. Eat as carefully as you drive. You'll start your vacation healthier and happier.

A simple Saturday lunch

Saturdays are usually busy times in any household. It' s either house cleaning, grocery shopping or catching up on chores. There's no time for an elaborate mid day meal. There's nothing wrong with a simple lunch between the endless rounds of laundry and dusting. Sometimes just a good old fashioned sandwich and a glass of juice will tide you over until dinner,

What makes a simple lunch?For me it's a crunchy peanut butter slathered on two slice s of Arnold's sandwich bread.This and a glass of juice can carry me to dinner thanks to the protein s and sugar respectively in each one. Sometimes it's a simple turkey or roast beef sandwich, again with no mayo, just covered with a light sprinkle of salt and pepper .Now that it's summer another simple lunch time treat is a tomato and mayo sandwich. Nothing beats fresh picked fresh sliced tomatoes on may drenched white bread. of course there are salads. Sometimes just a simple mixed green with tuna and grape tomatoes is all you need on hot summer days. Also a salad make from all veggies is a good , simple lunch and one that can be enjoyed with garlic or onion flatbreads.

of course you can make a simple hot lunch for yourself as well. Boil some pasta and just melt a huge hunk of butter over it if you want add some fresh cut garlic too for taste or a few drops of olive oil to balance out the butter. Polenta is another good simple lunch . Make enough for one or two bowls and serve with butter and Parmesan cheese.A hot open faced sandwich is always good and it;s easy to make. Just used gravy in a jar, deli meats and bread and there you have it. Something hot and satisfying to get you through a round of work

Saturdays usually mean a day of catching up ion chores and finally getting to those DIY projects. Don't bog yourself down with the addition of making elaborate lunches. Stick to simple stuff that will sustain you through all that work!

Prepping For Love

I know today is the bicentennial twin birthday's of history's most instrumental men, Abraham
Lincoln and Charles Darwin, however we should get ready for another famous man who has influenced almost every age and generation. Yup it's time to celebrate his day.if you;re cooking for that special someone, it pays t o be prepared early.

You should be writing down right now what you want to make. Sometimes a few grilled steaks and some veggie constitute a romantic meal. Sometimes you've got to put a little elbow grease into it to create wonderful home made pasta followed by a heavenly chocolate mousse. The best bet is making what your beloved likes. If it's an elaborate recipe, then start grocery shopping tonight. Get any eggs, pasta, sauce, flour and extra sugar that you may need. There will probably be a rush of anything chocolate so buy now. If you're looking to cook fresh meats and vegetables go out early Saturday morning and buy them. The same applies for fruits.

Once you've decided what you;re going to be making, ask yourself if some things can be made on Friday night. You can bake tomorrow night and get any cakes, cookies and pies out if the way. The same is true with ice cream and even some tomato sauces. On Valentine's Day itself, you can start with cooking early on. If you're making homemade pasta the best bet is making it that afternoon so it's ready for Saturday night. You may also want to wash , peel and chop veggies.

Another point. Get that champagne early whether it be tonight or tomorrow night. It's the most consumed drink for Valentine's Day and some liquor stores may be out of your favorite brands. Keep it chilled until Saturday night and also keep an extra bottle of the stuff on hand.

While everyone is celebrating the genius of Lincoln and Darwin, start thinking about celebrating that other influential man. Saint Valentine. Make sure his day is full of love and good food.

Dressing For Success

What makes a memorable salad? well the veggies that go into it , to be sure. There's also the extras such as the, eggs, croutons meats or fish that go into it. However it's also the dressing that can make or even break a salad. It has to be the right mix of oil and vinegar or just enough mayo and ketchup combined to create the perfect French dressing.

Creating the perfect salad dressing is not for novices or for anyone wanting an easy way out. You have to use the right ingredients and just enough so that every piece of lettuce is lightly coated.It's usually two to three tablespoons of red wine vinegar to half a cup of olive oil. If you want you can also had small pinches of rosemary or oregano to add some zing. For a more robust dressing substitute the regular vinegar with balsamic. Go easy with this. Balsamic has an overpowering taste and can ruin an entire salad if there's too much of it.

Creamier dressings such as Russian and French are more to personal preferences . These are good if you're eating a chef salad and want something creamy to go over the various meats and cheeses. Ranch dressing is also a good foil for more involved salads. It has a cool taste that works well with grape tomatoes and broccoli bits.

Like a cake with a good icing, a salad with a good dressing is a must. it has to be the right mix of various ingredients to give boost to any bowl of mixed greens.