An Old Fashioned Beet Salad

 One of the joys of summer eating was the old fashioned beet salad. There's something about the deep ruby slices dressed in a simple vinaigrette. It's a tart and tangy taste, reminiscent of a summer when  fresh veggies ruled the tables.

I had a craving for this after reading today's  article by Simon Bajaj in New York Times Tuesday Science Times section. Beets are muklttiaskers.They promote brain health while lowering blood pressure. The reason I wanted them was nothing scientific. I missed their sweet  earthy taste. I wish I could get fresh beets but then they lose their nutrients when boilingl. It was on to the canned sort.

They;re already cooked and sliced , marinating in their own juices. I bought Stop and Shops but any brand is good.

The dressing is so simple.A splash of olive oil and dash of white wine vinegar. Add some salt and freshly ground pepper to really bring out the natural sweetness. You could add chopped onions as my Mom did. These give a spiky sharpness.'

Mixed this is the perfect side(although I couldn't;t resist stealing forkfuls before dinner). This is the perfect change up from green bean and broccoli salad and it's perfect with any charcoal grilled steak, Chill it a few hours before making for the optimum flavor boost.

Beets are good for you. Try them in a classic salad. Enjoy the sweet taste with a tart vinaigrette. They are hard to resist,

Super Salads

 One of the easiest Spring dishes is a good, healthy salad. To make it nutritious , fill it up with  anything you want  - protein  veggies , nits and seeds. Best of all be creative so that's it's not boring but delicious.

Everyone thinks that salads should be a variety of different greens and veggies. Not true !!! One of my favorites is broccoli salad.

It;s is tasty onit's own but I could add julienned ham to it along with a sprinkle of Parmesan. Both give it protein and the last calcium. You could also add peas to it for more color and flavor. The dressing is always simple. Oil, white wine vinegar ,sea salt and fresh ground pepper. A light sprinkle of garlic powder brings out the flavor.

Tomato salad is another favorite of mine I love the small grape multicolor ones. They have a high water content  so they 're a great side for those hot Spring days.

I bought the Sinset brand at Walmart and it was a good buy.All they had to do was be sliced into to three ,then dressed with a simple oil and white wine vinegar dressing. I added a good dusting of oregano for a kind of pizza flavoring. Keep in mind this would go well on a slice of Italian bread or even adding bread in t for a kind of panzanella salad. Keep in mind any salad can be loaded with low fat steak and chicken. Mozzarella would also be good with this salad .

Spring salads can be hearty and delicious. They don;t have to be a million ingredients. Stick wit one like broccoli or tomatoes and add to them.

Bright And Easy Summer Recipes

 Finally hot days are ahead. These are perfect for beach and pool lounging. Not so much for cooking. Luckily there's a great guide to help during these soon to be steamy days. There's everything from starters to desserts.

Regular contributor Margeaux Laskey has a slew of these recipes in today's New York Times Wednesday Food section.she and the rest of the Food section staff has put one hundred (!!!0 recipes on line but the paper celebrates a few today.summer gives a whole harvest of veggies and fruits along with easy dishes that are a snap to make.Take dill pickle tzatziki,made with grated dill pickles and Greek yogurt. a minced garlic clove gives it more flavor while olive oil gives it smoothness. This is great with all sorts of veggies like broccoli florets and cauliflower, however try it with grilled pita wedges too.From appetizers come salads. These featured can be a second course , side or main course. for a hearty bite try the chicken gyro chopped salad. This is a salute to fresh veggies and gyro style chicken. This is boneless skinless chicken breasts marinated in Greek yogurt The yogurt is then  spiced with oregano, cumin, cinnamon and sweet paprika along with cayenne, dried basil and garlic powder for a flavorful dressing. It's served on Romaine lettuce with pita chips and feta cheese.cannellini beans and bok choy may be an unusual pairing but they're thrown into a salad for a refreshing take. The dressing is a ginger maple. tempered with rice wine.

There is grilled too.shrimp is coated in a mix of Old nay or Cajun seasoning along with salt and pepper.It's then grilled and served with a lemon herb drizzle.Chicken thighs are also grilled in a coating of tahini honey and olive oil. This is used for a sauce  ,diluted with fresh lemon juice for dipping later on. There are also summery dishes that can be made in the kitchen too. Try the very southern pimento cheese and tomato sandwiches , perfect for a quick lunch or picnic. This is the classic pimento cheese spread made with pimentos,Cheddar and mayo. Jalapenos are added in for a new take  along with a slice of fresh tomato. white bread is recommended but sourdough is a good choice too. There s also linguine with zucchini, corn and shrimp. The shrimp is cooked first sauteed in butter then the veggies. The pastas are added t o the zucchini and corn followed by the shrimp. Yes there is fruit too. A peach , mozzarella and cucumber are dressed with a spiky gochujang vinaigrette. Serve this with grilled steaks. For dessert there  are berries and cream. The last is enriched with full fat yogurt.sugar and vanilla are mixed in to enhance the flavor. The add favorite freshly picked berries for a refreshing yet old fashioned dessert.

I'ts summer. Cooking should be as easy as lounging by the pool. These recipes prove just that. Try them for fun and simple eating.

Salad Ready

 These next two days are going to be spent cooking and grilling up a storm. It's a lot of work  however it can be reduced if you make the sides  - namely the salads beforehand. 

One of the  first jobs to do is getting the ingredients salad  ready. Did you get the right spuds for potato salad? Waxy ones are the best because they hold their shape but really any can do. Boil them the night before and let them cool overnight in the fridge.If you're making the traditional version now is the time to hard boil the eggs and even cut the celery. its' then just mixing everything together. what about if you;re adding bacon.That's a last minute thing that can be done in the microwave and added after everything else is mixed in.If you;re really pressed for time on grilling day then make the salad the night before.It should be OK and not become too watery.. What about that other barbecue classic - three bean salad? Can that too be made in advance? Yes!. In fact it would be better made the night before because all the flavors meld together then. If you want to add leafy greens do so right before serving so they retain their crispiness. Storing them with the bean salad overnight make make them limp and soggy.

Every barbecue will have a bowl  of macaroni salad.Many home chefs will be making ti the night before. why is it a good idea? LIke bean salad kept overnight , the flavors will meld together. The pasta, vinaigrette and veggies will have time to mix and create a more complex and layered flavor. also the pasta will absorb the dressing , making it softer and moister in texture. It won't dry out then in the fridge. To keep it from becoming too soggy.only pour in half the dressing for overnight. add the other half right before serving.You could make half the macaroni salad the night before. Cut up whatever veggies you'll be using and store them. Cook the pasta  the day of the barbecue for a fresher taste.Cole slaw is also a popular picnic or barbecue side. Can the entire salad be made ahead? Yes and no. Slice the cabbage and carrots the night before and then add the mayo or whatever you want the day off. Cole slaw is notorious for becoming so slimy an soggy after time int he refrigerator,. A too soggy slaw would definitely put a damper on an other wise delicious dinner.

Make tomorrow easier by assembling and prepping your salad early. It give you more time to concentrate on the meats. This makes for a better time for grilling.

Lighten Up For Summer

 Memorial Day means one thing - it's time to eat light to fit into last year's shorts and bathing suits.After a winter and part of Spring eating heavy it's important to eat light especially in hot weather. it could be changing up your diet or even some recipes.

As much as we all like to snack, it's time to really look over what we've been snacking on. Most of us go for potato chips, After all they're fun to eat and that mix of oil ,salt and potato is too much to resist. Yet it's time to look into lighter fare. You may then want to reach for those tortilla chips and fresh salsa.Don't !!!! These have ten times the transfat as potato chips. A better choice is a place of already cut veggies. even grocery stores such as Acme and Stop &Shop have trays of broccoli, carrots, cauliflower and grape tomatoes. Some throw in celery too. These are the best nibble to eat if you're craving a crunchy snack. You can ignore the dip that comes with it and make your own light olive oil and red wine vinegar vinaigrette. A classic and always tasty low calorie snack is popcorn. Buy yourself a Colonel Popper.This is a silicon microwave popper that lets you make a big bowl of corn in in only a minute or two. Add olive oil, rosemary and sea salt for more flavor. what to drink with it? Diet soda works but a better choice is flavored seltzer .It's just as refreshing and full of bubbles as any cola.

Meals can also be lightened up too. You can still have pasta and pizza but don't add high calorie ingredients. Spaghetti sauce doesn't;t have to have sugar added. Use a tiny drizzle of honey to sweeten.Also try to use fresh veggies like grape or cherry tomatoes for a tasty burst tomato sauce or add some cauliflower and chopped bell peppers for a delicious spin on primavera sauce.even the rich Alfredo sauce can be turned into a light dish. It's just subbing in Greek yogurt for the heavy cream and using skim milk and broth as well to emulate the cream's consistency. What about a low calorie pizza? Yes it can be made!use baking soda flour and salt mixed with Greek yogurt for a thin crust.. As for the cheese sub in the vegan version .Vegan mozzarella has less fat and protein. Another must is having all vegan toppings. Think broccoli, and spinach fro a nice green spin or sliced baby Bella's and vegan pepperoni for something a bit heartier. As  for the sauce use a homemade one made with crush tomatoes, olive oil garlic and crushed basil. Again keep the sugar out of it As for fried foods, its time to use the air fryer, Try to eat air fried Impossible Burgers with air fried caulilfower instead of fries.

It's shorts and bathing suit season! It's time to fit into them!You can do this by eating right and healthy.

Tasty Lavash Rolls

 What''s a quick and tasty lunch ? A lavash roll up. Atoria's Family Bakery has the perfect ones to create delicious alternatives to sandwiches.

Lavash is a flatbread baked in a tandoor or on a sajj ,a type fo grill in the South Caucasus, between the Black and Caspian Seas. It's a yeasty version of pita that can be baked into chips or turned into  roll ups. I love the idea of  roll up for lunch. They're satisfying and fun, along with filling them with good for you fillings

Avocadoes are perfect for this. I sliced mine into C's however you could just cube them too.

For crunch and color I used Stop & Shop's chopped slaw and added a lemon viniagrette. Using lemon instead of vinegar gives the slaw a lightness in flavor.

As for the protein I went vegan and used Lightlife's plant based turkey slices and the ever silky Chao's Creamy original soy cheese(Keep in mind this makes for a good grilled cheese too)

It was then a matter of layering and the tightly rolling

It's a nice mix of flavors and textures. The slaw gives it crunchy while the tukey provides a nice chew. The cheese and avocado gives it a creaminess.

Rolling does take some skill. It's rolling it away from you in a tight wrap

Cut on the diagonal to keep the filling from falling out. 
This was one of the tastiest wraps I 've had in a while. I plan on making more as we go into Spring and summer and fresh locally grown veggies become more available. I can see making a bruschetta and salame wrap.

Try Atoria's Lavash Breads for a yummy lunch roll up. There a great base for your favorite fillings and condiments. Get a package and create a light yet satisfying meal.

Planning The Holiday

 July Fourth is less than a week away and it's time to start planning your party. Do you want a full out barbecue or something more subtle? Think and plan about what you should buy .

Most people will go for hot dogs and hamburgers. This is classic and the easiest barbecue fare. You can change it up a bit by creating your own hamburgers. This is a simple mix of chopped beef and onions. This gives the patties a McDonald's vibe. You could add a drop of Worcester sauce for a more unami flavor. Keep in mind that these homemade burgers can be as thick or thin as you want. Vegan is another way to go. Beyond Burgers offers a tasty variation to the real thing. These are great grilled and guests can  have fun piling all sorts of fixings on them. Plant based hot dogs like the ones Field offers are another fun addition. These taste even better than the real thing. They're just good with a splash of barbecue sauce on a toasted bun. If you're going the traditional July 4th route remember to have both potato and macaroni salads. An easy potato salad can be made with canned potatoes , mayo and chopped celery. Add capers for taste and saltiness.Macaroni salads can be made with either mayo or a vinaigrette dressing. The last isn't as intense or as gloppy as the first. Use a  simple olive oil and red wine vinegar mix to let the pasta and veggies shine through. Finish the meal with slices of icy cold watermelon or s'mores.

You could  also have a more sublime celebration. Think a summer picnic in the backyard. A cold roasted chicken is always a nice touch , especially if it's served with a simple salad. This last could be a mixed greens and cherry tomatoes or sliced beefsteaks and red onions. Extras can be a sliced baguette to make a sandwich with the chicken along with a bowl of green and black olives. A simple ice box cake would be the perfect dessert. Think a pound cake layered with blackberries and whipped cream served with iced coffee. Grilled London Broil is another idea that would work well.It cooks up well on the grill and is even good cold. The perfect side is tomato salad, with different kind of tomatoes dressed in a spicy oil and vinegar mix.  You could also serve a green bean salad with this along with a chickpea one. These two can also be blended together  for a tasty new combo.As for dessert think a chocolate wafer log. This is taking Nabisco's classic wafers and mortaring them with Cool Whip or if you're ambitious homemade whipped cream. Decorate with shaved dark chocolate.

It's your party . Decide what you want. It could be an exuberant celebration or a sublime gathering. Just make it tasty and fun.

It All Tastes The Same , Right

Dr Oz had a program on yesterday that begs the question do all rotisserie chickens taste the same? The answer should be yes.Yet all stores have their own spin on not only chicken but other in store items too.

Who does have the best tasting rotisserie chicken? That depends on where you're located. Texan grocery stores  roast theirs over mesquite for a smoky flavorful taste. Southern grocery marts probably have their version of Cajun or Creole spiced chicken.  A West Coast supermarket may have barbecued chickens roasted in bulgoki or soy sauces Here in the New York area there's a variety of different places to get a plethora of both roasted and barbecued chicken.Some shoppers may swear by Wal-mart's roast chicken. The skins isn't as crisp as it is at Stop & Shop or Acme but it's not bad.A juicier choice is at those two stores where the  chickens are roasted in such a way they maintain their moisture which makes for a nice side dish of gravy. Seasonings also vary. Most stores offer up such flavors as lemon pepper, honey roasted and barbecue along with plain. Surprisingly fried chicken is also differs from store to store ,The amount of herbs and spices also depend on the individual store's recipe.

This also applies to side dishes, salads and even cold cuts. There are major flavor variation in Stop & Shop's and Acme;s roast beef and turkey, The Acme's is good but somehow Stop and Shop''s has  a just carved taste. It's perfect with gravy or just on a sandwich. Mashed potatoes also vary from supermarket to supermarket . They may put in cheese , bacon or chives to make them tastier. Melted butter is added for more flavor and to make the the texture creamier.Veggies also get different treatments at the grocery stores. A Greek salad at one place may gave more dolmades or stuffed grape leaves while another showers it with feta chunks.Evan a tomato salad which is basically sliced beefsteaks with a simple vinaigrette may be changed up. One place may throw in croutons, turning it into a Neopolitan bread salad while another tosses in mozzarella balls. It's not a secret that cake and cookie recipes vary too. Acme is famed for its' delicious and prized baked goods , rivaling some of the best bakeries. Even though Wal-mart and Shop also offer tasty treats theirs don't have the oomph Acme's breads and tarts  do.

Flavor and taste is subjective. Yet it also applies to how supermarkets prepare and season their foods. LUckily  there is something for everyone. 

Leftover Fun

Most Americans are probably staring at all the leftovers in their fridges right now. What to do with all that turkey, stuffing and sides? Create some tasty sides and fun new dishes with the old ones.

Most have what's left of a small to midsize turkey right now. Of course you've been through all the sandwiches right now , from hot with gravy and bread to cold with tomatoes and mayo. You could take a tip from The New York Times Food section and make turkey tamales. A variety of chiles are used to make the meat more flavorful (although turkey doesn't need this) along with tomatillos and cilantro. The tamales have the classic corn and husk coverings, softened with either chicken or turkey broth. You could also make tacos with the meat using cold shredded turkey and the usual taco fillings such as sliced tomatoes and shredded lettuce. Add a dab of mayo to moisten the meat too, eliminating some of its' dryness. A hot soup is great for right now and again leftover turkey fills that bill. Think a rich cream of turkey soup, made heartier and creamier with the addition of half and half. Rice or orzo can be added too along with carrots and peas. Turkey pho is a different spin. The meat's earthiness will work well with the five spices, brown sugar and fish sauce.

What about the stuffing and sides? Again the New York Times suggests turning the stuffing into dumplings. It's mixing your leftover stuffing with eggs, flour and baking powder and then dropping them into a turkey soup, complete with repurposed sweet potatoes. Yet , what about just cooking the dumplings in turkey stock and have them swim in left over gravy as a delicious side. They can also be turned into cups, filled with turkey, peas and sliced carrots along with gravy for an instant version of turkey pot pie.  You could also flatten the stuffing , frying it into two circles and make a stuffing panini with it. Fill with turkey and gravy. As for those leftover sweet potatoes,, turn them into puffs. It's mashing them with eggs , flour and salt and then frying or air frying them. These make for a tasty lunch or fun dinner. Sweet potato mash can also be used for waffles too.They'd be a great side with fried chicken or even turkey. Greens such broccoli and green beans can be repurposed into tasty salads , dressed with a simple vinaigrette.

Thanksgiving leftovers provide such a wide variety of tasty new dishes. Get creative with that bird and sweet potatoes. Make something exciting with that stuffing and broccoli. It's a whole new table of delicious dishes.

Easing Into Fall Cooking

 Don't put away the grill and cold salads just because a few leaves have fallen and school has started.It's still summer, albeit with slightly nippy mornings and evenings. It's just a matter of easing into fall cooking and combining the best of the two seasons.

There may still be warm days and evenings ahead. Go ahead and barbecue those cuts your family loves. You can still have chicken legs and hamburgers but add a fall spice like ground star anise , turmeric or sage. The last is an autumn staple, appearing mostly in Thanksgiving stuffing. Sage traditionally goes with poultry and smoked sage will infuse the chicken meat with a lovely ,  citrus-y note. Mix it with rosemary and add to any hamburger for a more autumnal spin on a hot weather classic. One fall dish, roast turkey can easily be cooked over wood chips.Use the breasts instead of the whole bird. For a bit more fun think about turkey legs.Don't fret over trying to find them. Most Wal-marts and Shop-Rites have them. Since the turkey flavor is so unique, just baste with melted butter, sea salt and freshly ground pepper. Just these alone will make for a nice crispy exterior. What to serve with it? You can buy jarred gravy or use any frozen stuff from the holidays. Add homemade stuffing and a salad featuring craisins  - dried cranberries for a tasty Saturday supper or Sunday lunch.

One fall comfort food is meat loaf. Unfortunately to cook or bake it, requires a hot oven which can be uncomfortable on a warm day.Luckily this is another recipe that is grill friendly. Spray the grill with non stick cooking spray so the loaf won't stick and get messy, You can even add half a cup of barbecue sauce to the  mix for a tangy bite. A fun spin would be serving sliced meat loaf on hamburger buns. Add the same fixings you would a regular hamburger.  Pile with bacon, tomatoes, and lettuce. Add onion slices and avocados or even a slice of sharp cheddar. Grilled foods call for salads. By now you're probably sick of the mayo soaked macaroni ones. Again use the grill to create tasty ones with a rich smoky flavor. Try late season corn and tomatoes for a flavorful one.It's easy to char both on a grill, then scrape the niblets off the ears. Mix with the tomatoes along with a tasty lime vinaigrette. If you want to make it more substantial, add the Mexican cheese, queso fresco which is like feta cheese and sliced avocado. A more fallish one is simply butter lettuce with apple slices and walnuts. Use different types like Fuji and Granny Smith for color and crunch. A simple apple cider vinaigrette works with this.

Ease into fall cooking by combining the ingredients of both seasons. Use and pair cool weather ingredients with hot weather techniques. It makes for tasty meals with both a summer and autumn vibe.

Can You Be Sugar Free?

One of the worst habits  we have is eating sugar. We crave cupcakes wit sweet , gooey icing puffs,  we add more of the white stuff to already candy like lattes.We even add brown sugar  to our bacon. However that may all be changing . There's a no sugar movement going on challenging sweet tooths all over the world to give up their addiction.

Sadly we are hard wired to eat sugar. Blame it on our earliest days when a sweet flavor signified non poisonous in plants and berries. If it was sugary, like a plum or an apple , then the eater could rest easy, knowing he or she wouldn't be sick or suffer dire consequences.Then humanity  fell in love with sugar cane about 10,000 years ago in New Guinea. People got their first sugar rush and loved it. Cane syrup then was used in religious rites and as a medicine. Iit then went onto the Asian mainland where the Indians were turning sugarcane into a powder,  used mostly for healing.It went to Persia and then spread throughout the Arab world. hey combined it with ground almonds to create the addictive confection marzipan. The European Crusaders got their first taste of sugar cane during their crusades and again fell hard for it. Later Columbus discovered sugar cane on Hispaniola and that began Europe's hard core addiction with sugar.It replaced the all natural sweetener . Now we are trying to undo those centuries of sugar use. It not only puts on the weight but tricks the body  into gaining weight,. Those white grains also do extensive damage to the liver as well.The liver is the only organ that processes glucose ad eating too much will result in taxing it.It also causes extensive damage to teeth as well.

How do we curb our addictions and go sugar free? The obvious answer is give up baked goods, soda and candy. These are the easiest because the sugar in them is obvious.We can easily substitute cookies and sweets with with fresh fruit and 90 percent good for you dark chocolate. Soda can be replaced with flavored sparkling water. Hot tea and even coffee can be sweetened with honey or agave syrup.  , instead of white refined sugar . The problem is that sugar is everywhere, even in the most savory of foods.They lurk in our condiments.Ketchup has it to balance out the spices as does mayo, steak sauces and even mustard.The best bet is use spices  or herbs to flavor meats and vegetables.Salad dressing is a culprit too. It can turn a healthy bowl of greens into a sundae. Stick to a simple vinaigrette, possibly spiked with oregano or parsley.Yogurt, that much touted health food has a whopping forty-seven grams of sugar.if fruit is added Try to cut down on it or stick to plain Greek yogurt and add your own fruit. Bread is another culprit, with some of  us eating it as much as twice a day everyday. Try to sub in pita bread which has very little sugar in it. Another idea is wrapping up meats and cheeses in lettuce wraps. As for toast for breakfast, think oatmeal with a trickle of honey and cinnamon .


We can go sugar free. It's a hard task but will become easier as we distance ourselves further and further away from it. The end result is worth it.  - a healthy body.

The End Of The Harvest

Summer is coming to a rapid close and with it the harvests of the seasons. Many plants are still producing fruit and vegetables well into apple and pear time. Don't worry if you still have some. There's so many recipes that call for them.

Tomatoes are the most versatile of any garden fruit.If you still have an abundance of them, then consider the red gems for salsa cruda. This is a simple sauce to  make because the only cooking involves the pasta.It's taking tomatoes of any kind, chopping them and letting them marinate in garlic and olive oil.Feta or mozzarella can be added as well. Of course salsa is the easiest way of dealing with a bumper crop. Roast the tomatoes along with chili peppers for a smoky rich flavor. Like any other fruit, tomatoes can be turned into a preserve.The best part, it doesn't require any elaborate canning equipment or skills. It's just cooking it on a low heat for two to three hours and then letting it set in the fridge in any kind of jar.Tomato jam is versatile and can top anything and everything from crab cakes to fried eggs. It can also be whisked into a vinaigrette for some punch or served on toasted and oiled Italian bread. If you have green tomatoes and want to clean out the garden, pick and put in a paper bag to ripen. You can also fry them too. The coating is a double one, with the first just being flour and the second being a mix of breadcrumbs and cornmeal for some crunch and bite.

Tomatoes also go well with another end of harvest veggie - pepper. Combine the two with eggplant and onion for a tasty ratatouille, perfect for an early fall al fresco lunch. Peppers, alone , can be tasty. Use any bumper crop to make a pepper salad. Julienne into strips and toss with a simple vinaigrette. Crumble in some feta cheese for variation and bite. Of course, there's nothing like that great comfort dish  - stuffed peppers. Make them the traditional way with ground beef and rice or mix it up with ground turkey and chili powder. Yes, they can also be pickled too. The process is an elaborate canning one, that does require skill and equipment. Zucchini is another part of a late summer harvest. Try spiralizing them to create a healthier kind of pasta. Saute the strands in an olive oil and crushed garlic. It can be stuffed too or split in half to create boats. This last is a fun way to serve the squash. You can stuff them with meat and cover with sauce and mozzarella or skip the meat for a pizzaiola .  A sweeter idea is using it in a spice laden bread, redolent with cinnamon and cloves or a cake, 
rich with dates, topped with an orange cream cheese frosting.

An end of season bumper crop is a true gift. Use this harvest in a variety of ways to create tasty dishes and desserts. It's a nice way to clean out the garden and fill up the fridge.

A Dash Of Citrus For Spring

Spring cooking usually means lighter fare, from breakfast to lunch, from dinner to desserts.What gives any food a bright, light taste is a dash of citrus. Add a squeeze of lemon or a wedge of grapefruit for a refreshing, airy flavor .They're the perfect addition to any meal., drink or dessert

Grapefruits were the subject of an article in Wednesday's New York Times Food section.David Margolick, a contributing editor at Vanity Fair Magazine wrote about the classic white seeded grapefruit most people grew up eating.It became almost extinct but thanks to preservationists , it's on its' way to becoming an heirloom breed. Napoleon's surgeon brought it to Colonial Florida and it has been a classic in American cooking from then on.. If you want a tasty Spring side dish try another Food writer Melissa Clark's recipe for grapefruit slices with olive oil and salt.It's just slicing  the fruit into rounds and drizzling olive oil over them. Flaky sea salt is  then scattered on top of them. Try this with roasted chicken or even the first outdoor grilled salmon of the season.It can also go into a salsa with lemons and limes along with oranges for sweetness. A grapefruit cake also makes a lovely change of pace for an Easter or bridal shower dessert.It can also be turned into a refreshing sorbet or even gelato for the warm days ahead.

Lemons become a popular flavoring in the Spring. It is vital in preparing a Greek Easter feast.Lemon juice  along with olive oil, and  Greek oregano are poured over the cut and then cooked for two hours. The meat's juices mix with this heavenly combination  called zoumi. It's spooned over the lamb slices and potatoes along with being sopped up with crusty bread. It also figures in their salad dressing too, adding zing to a garlicky vinaigrette. Lemon along with lime will be key to  creating deliciously refreshing ades and iced teas when the Spring temps start rising. They'll be a nice change to all those sodas . Add some seltzer to make them fizzy and fun.Limes will also get double duty when barbecue season kicks off soon. Mix a cup and a half of it with garlic, olive oil and garlic for a tasty marinade for chicken wings and legs.The verdant green fruit can also be perfect for marinating shrimp in cerviza.Mexican beer and two tablespoons of tequila  are mixed with it to create a tasty marinade. Oranges are still in season so include them in any recipe. Add their juices to pulled pork for a different spin on a classic sandwich or marinate a steak in freshly squeezed juice. A perfect Spring dessert is orange cake with orange icing,

Spring is here. Add a jolt to Spring cooking and baking with a touch of any citrus. Their zing is a refreshing touch to creating a light and airy meal.

Fall Salads

Fall isn't what it used to be. By now, the days would have had a definite nip to them. It would have meant hot meals and hot drinks. Not anymore. Thanks to global warming - and yes, it does exist -s we're having summery weather and balmy breezes right up to November.How to survive? Adopt a summer menu. Eat salads - fall salads.

Tossing together greens and veggies many be a tricky aspect right now. After all,  it's not the height of  summer when there are daily harvests. The tomatoes are riper and have that glow  only a summer sun can give. Vegetable choices are limited. There aren't any fresh ears of corn or bright colorful peppers. What to do? Work with what the stores do have. Yes, there are tomatoes. They're just  not going to be the gems of two months ago. Canned tomatoes can be used in salads but they may be a bit juicy, depending on what brand is used. Luckily California can give us greens all year round. You still can make a lovely mixed greens salad using tomatoes and spinach or arugula. Canned veggies are never as good as fresh but they'll do. Add some canned corn along with sweet peas for some color and texture. Beet salad is always delicious  and the canned kind can be elevated by adding freshly sliced onions. It's a nice addition to even a fall picnic or tailgating party. A  chilled green bean salad is another refreshing side , especially when it's dressed with a crisp , classic vinaigrette. Even canned asparagus can be turned into a salad. Use a citrus based dressing to give it some dash.

What about combining fall fruits and vegetables?. The first is easy to do. Apples , pears and Concord grapes blend very easily into salads. One of the most delicious is a Waldorf salad. It is a blend of chopped apples, grapes and walnuts.Celery is the base of it and this can be bought all year round. It is versatile, Add chicken to it and it's a lunch or dinner. Without it , it makes a nice side to grilled chicken or even  turkey burgers.Apples also pair well with spinach and kale, Combine them in a salad with walnuts and dried cranberries. Pears are also popular right now. A delicious one is where slices are mixed with Roquefort cheese and any kind of lettuce. Be sure to use three kinds of pear,  the sweet, large Anjou, the brown, textured Bosc and the bright yellow tart tasting Bartlett. One spin on it calls for avocado ,or the alligator pear but this can be omitted.The salad is  served with a mustard dressing. Grapes can be added to any salad, They bring an earthy sweetness that goes with any green. Fall veggies are kind of limited however there is a lot to do with carrots and cabbage. These can be the stars of a salad or  supporting players. A chilled carrot salad is a nice palate cleanser at a tailgate party. A vinaigrette dressed slaw is perfect at any fall barbecue or picnic.Add some sesame seeds for crunch and flavor.


Fall isn't what it used to be.We still have shorts and flipflop weather til Halloween. Hot days mean easy eating. Create a fall salad, head to the beach or the park and enjoy a summery October.

It's Garlic Season Too

Normally Spring is reserved for the first strawberries and peas of the season. Rhubarb also makes its' debut around now too. Yet, there's another bloom sprouting and blossoming too right now, It's garlic- coming back in all its' aromatic glory.

Melissa Clark wrote about it in her A Good Appetite column in yesterday's New York Times Food section. The shoots are available from April until June and look like scallions with floppy, leafy tops and slender , white stalks. Every part of the garlic plant is edible, including any bulbs growing from the root ends.Those eventually form the familiar garlic heads comprised of  cloves , a staple in both home and professional kitchens.The bulbs are tender, juicy and sweet.They also have an herbal tang that the  older cloves just don't have. Ms. Clark recommends using them in recipes that call for scallions. Try them in salads, compound butters or pesto like sauces. They can be treated like the mature version and puree them into aioli or pesto.They can even be subbed in scallion pancakes,giving the dish a fresher, "greener'  flavor.  New garlic, like any allium, has health benefits, namely in promoting heart health and lowering high blood pressure.Most garlic sprouts can be had at markets such as Whole Foods  however they can be grown at home. Fill a jar with dirt and place one garlic clove in it.he jar should be placed in a sunny window and the dirt should be watered daily. Shoots should appear within two weeks and can be harvested right away.

As for recipes, Ms Clark suggests making that Middle Eastern staple tabbouleh. She treats the green stems like herbs. She minces it in the parsley and mint which are the spine of the salad.Play with the ratios.If the new garlic is too strong then add more of the other two to temper it,The main idea is having a salad that's more green than beige with bulgar. Cucumbers and tomatoes are also added, rounding out the freshness.There is also  cumin,allspice and lemon juice added too for color and tartness. home chefs could add tomato paste for a more authentic flavor along with subbing in cayenne pepper for the cumin and allspice. Tabbouleh can be served with grilled or roasted meats or fish (it would work well with kebobs this Memorial Day)along with the traditional falafel. It could be served with just a simple chunk of feta cheese and toasted pita bread for a light lunch or supper. The greens can also be chopped up scallion style and added to a simple cucumber salad.with a lemon or lime vinaigrette.

This is the time to take advantage of new garlic greens. They add to a bright tangy herbal flavor to any dish. Try them in tabbouleh  for a new spin on a traditional dish.

Cleaning Out Your Dietary Closet

I recently went through a rough week of gall and stomach problems. The reason for these problems I had created such a toxic diet  for myself. It took a week of throwing out and skipping all that junky food. Mine was not a healthy diet to begin with, with a overload of salty , sweet and fried. it was time to clean out.

One of the biggest taboos for anyone with gall problems is caffeinated drinks.That meant nixing the Pepsi along with hot cocoa out of my life. Luckily I am a big BAI fan and it was easy to change over to this tasty but all natural juice (also luckily their newest flavor is Kula Watermelon, a lovely light flavor that reminds one of hot summer nights eating chilled slices of melon).Grape and apple juice are also gallbladder diet must haves.Again, I love grape juice so this was a big plus to switch over (another good thing about grape juice - it freezes well so I will be making ice pops this summer with it) The herbal tea switchover takes some getting used to - herbal blends sometimes have a medicinal taste and aftertaste to them. Chamomile is the best  and can be tempered with  a small drop of dark honey. The diet also requires subbing in honey and agave for sugar. Water is a definite must. It helps to flush everything from the liver to the gallbladder. I will have to give up the usual glass of tap to spring water, which is always a plus.

Fried food and snacks are big cholesterol causers, Cholesterol is the main ingredient in gall stones and sludge, a kind of slimy grit that can clog up gall ducts . Potato chips are definitely off the table as are French fries. Surprisingly there is a substitiute. Green beans. Steam them first and then chill with a simple vinaigrette dressing (olive oil and vinegar are allowed, in fact the last is encouraged).Eat them with your fingers and it has that fun finger food feel. You can also just steam and pat dry with a paper towel. They then can be dipped into a homemade vinaigrette for less mess..If you want you can add some fruit  such as blueberry or pomegranate to the vinegar for  a delicate sweet flavor. Kale, along with Brussels sprouts will be turned into tasty chips if I want a fun snack. Garbanzo beans are another can eat.I have already made hummus, a lighter version of what 's sold in the stores. This recipe I found a few years ago on the internet and it is easy to make.I'ts mixing pureed cannelini and white beans with a tablespoon or two of olive oil and the juice of half a fresh lemon.

This is only the beginning of the new diet. Tomorrow I'll be highlighting the new meal plan I'll be following. It's another step to acquiring good gut health.

Stepping Up Those Sides

Now that it's picnic and barbecue season, it's time to bring out those sides. Ribs and sandwiches call  for an accompaniment of salads and slaws - and everything in between. Yet these can get boring - even cloying.It's time to shake them up and  make them a little more zestier.

Cole slaw is a big hit right now. It's a snap to whip up and goes with everything from hamburgers to kebobs to heroes. Yet a simple mayo one can be a snore , especially if it's made with run of the mill mayonnaise. Zing it up with some tarragon  or even the addition of sliced radishes. These add bite and color along with a nice crunch. Apple slaw is something different and would work well with grilled pork chops. You still need the cabbage but also both Granny Smith and any kind of red apple is used too. A pinch of brown sugar can be added along with some red peppers.Cole slaw can be made with a vinaigrette too. In fact this is lighter and much more tastier version  being lower in calories. To give it a little lift try a flavored vinegar such as a pomegranate or blueberry infused one.You could also add coarsely ground peppercorns to give it a little heat as well. Tomato salad is another warm weather fave. This can be made a variety of ways, from just simply slice tomatoes with oil and garlic to a Neapolitan bread salad which features chunks of marinated Italian bread and tomatoes slices or quarters. This is a great side to any steak or even fish.

Bean salads are a picnic must.Every year the family recipe is trotted out.This is usually a mix of kidney,green and wax beans.It's then drenched with  a sweetened oil and vinegar dressing poured on top  and then left in the fridge to marinate for a few hours. The result is an often soggy , overly sugared side that has little or no appeal. Instead mix up the recipe. Have a Mediterranean style salad with the kidney beans now being mixed with garbanzo and cannellini beans. Keep the oil and vinegar but nix the sugar. Add a good dose of both oregano and rosemary. You can even serve it on grilled Italian bread for a kind of bruschetta.String bean salad is another picnic and barbecue chestnut that ought to be reinvented - and it can. Use balsamic vinegar this time ,instead of the traditional red wine for dressing.,Toss in some chopped onions or shallots and then sprinkle some freshly ground Parmesan on as a finishing touch. For a more Gallic spin just serve the green beans with a punchy Dijon dressing.This is just simply Dijon mustard thinned with olive oil and some capers Dress the beans while they're still hot so that the dressing clings to them. Cherry tomatoes can be added for color and more flavor.

Sides don't have to be boring. Liven them up for an interesting picnic or barbecue. They'll add zest and flavor to a traditional cookout

Chopped Salad Fad Or Fixture

One of the hottest trends in food right now is something so cool, the chopped salad.It seems it's everywhere, from the Target snack bar to grocery store produce aisles. This tasty concoction comes right in time for the hot weather.It's a fun snap to make and easy to eat, especially on a hot day.

The origins of this versatile dish comes from around Cherry Hill , New Jersey and across the river , Philadelphia. John Scardapane came up with the idea.It's mostly an East Coast favorite, being gobbled up by millennials from Washington D.C. to New York. Many eatries, including the drugstore, Duane Reade even serve it. Home chefs can make it at home,.It's a simple     recipe. Start with a base .You can use romaine hearts or any kind of cabbage but you can also start with kale romaine and even ice berg lettuce. If you're having a big crowd over , then get a whole head of lettuce or cabbage because  chopped pieces mean a lot of pieces.However if you're making the salad for just the family, then use Dole's Chopped Salad Blends.Some are just plain mixes without dressings and extrashe company also sells whole salad kits that comes with dressing packets, almonds and sesame seeds along onions and carrots.My favorite are just the bags of    chopped salad.This allows freedom to add whatever into the salad bowl.

What can be put into a chopped salad? That's up to you and your tastes. You can chop up some plum tomatoes for color as well as the various peppers for color and nutrition.Broccoli is a nice addition and it chops up  nicely as does celery which is the perfect veggie for this. It also lends crispness and freshness. For more crunch and color chop some radishes and toss them in too.Avocados  can also be added in , but don't chop,instead slice wafer thin. Protein is usually added  in the form of grilled chicken,steak or shrimp. Flaked tuna or salmon can also be used, especially if you're making a Nicoise inspired salad  Chopping these require a  triple bladed mezzaluna knife however a regular one can do the trick as well.Dressings , again , are up to the home chef. A simple red wine vinaigrette works with a steak or chicken salad however you can also try anything else. Ranch is excellent with a chicken or even turkey based salad. A spicy, smoke infused dressing would be perfect for a  steak one     .Top it off with  crunchy, whether Asian noodles or any kind of nuts.Double fried croutons also would be yummy gracing any chopped salad.

Chopped salad is a fad that is fast becoming a fixture and why not. It's a snap to make and fun to create. Make a delicious version for lunch or dinner  and enjoy the perfect blends of taste  and texture, coolness and crunch.

Leeks The Green Of Winter

Winter brings the dull colors of nature, from grey skies to stark black trees.The foods seems that way too.Bland looking soups.Washed out veggies.Luckily we have the leek to add a spark of bright green to our culinary landscape.Their flavor and look brightens up any winter kitchen. David Tanis knows this and featured them as an article in yesterday's New York Times Food section.Leeks are a wonderful addition to any diet.They have a slightly onion like flavor that goes well in everything from soups to salads to even sandwiches.However , unlike other veggies, they are temperamental.Creating the perfect leek dish starts in the green grocers or supermarket.Choose the right leek.For stockpots choose one that's fat and about two feet long.Soups require ones that are smaller.The famed French dish leeks vinaigrette called For small or medium leeks.Remember though, the really small ones otherwise known as baby leeks can taste a bit grassy,Leeks require a bit of snip and trim before cooking.Trim the scraggly looking root, leaving a tiny bit of the bottom still intact.Always peel away the tough outermost layer.Peel away until you see the spring green colored tender center.If you have medium sized leeks, then divide the white part from the green by cutting straight across.This makes cooking them easier because the denser white part takes much longer to cook up. Soup leeks need to be cut thinly and crosswise.Large pieces need to be cut to bite size manageable pieces. All leeks need to be set in a lukewarm bath before doing anything.This gets rid of the grit and sand that they are raised in. Leek dishes are wonderful.There are some pointers to remember , though, before,cooking.Simmer your leeks in well salted water.Don't let them boil and not for a long time.the texture should be tender and silky, and not mushy and stringy.However if you cook them too long, you'll have to deal with a chewy,tough stalk. Never ever refrigerate cooked leeks.They can be kept at room temperature.If you're making them vinaigrette style,give them a dressing with jolts of vinegar and mustard.Even add some capers or anchovies.Bread crumbs are great over them too.Mr. Tanis gives his bright green leek soup.The leeks are pureed for this as is the spinach that adds to the color.Garlic and cayenne give it bite and flavor. A blob of creme fraiche adds coolness to it.One of my favorite leek recipes is a family recipe from Piedmont.It is leeks on toast, a gem of a recipe from my m Great aunt,Albertina. Cooked leeks are heaped on generously buttered toast and then an ample sprinkling of Parmesan cheese.They are then placed in a toaster oven for ten minutes until cheese is melted. Leeks are a wonderful addition to the winter diet.They are versatile and just downright delicious.Have them on toast or enjoy them in a springy, bold salad. Aujourd'hui je sues Charlie!!!!!!

Know Your Lettuce

This is the time of year for salads.Unlike other summer dishes, these can be varied thanks to the mammy kids of greens to start off with as a base. Home chefs just think there is only romaine and iceberg.They're sort of right, however there are so many different types that you can make an entirely different salad almost every night of the week. Yes, most Americans do buy more iceberg and Romaine than any other kind.Both have their merits.Sadly iceberg has the least nutrition and the least flavor but it is the best base for tossing a salad with strong flavors.A popular summer one is a wedge of iceberg drenched in bleu cheese.You could also add tomatoes and crumbled bacon too.Iceberg also is good for chef salads too, because of the variety of strong flavored meats and cheese.Romaine is another well loved type.It's the base of Caesar salads but can be used as a base for others as well.You can add sliced avocado slices along with tomatoes for a nice vegan side or main meal.Romaine is good too with turkey ,chicken and most seafood.For a more elegant bowl, think aboutbadding crab and lobster morsels with a simple oil and lemon vinaigrette.Try to eat Romaine at least twice a week.It is high in Vitamin C as well as in phosphates and folates. Bibb and butter lettuce are excellent selections.They are top of the line because of their rich buttery flavor.Their leaves form perfect C's and they are the best choice for holding chicken, tuna, crab and turkey salads.It is also good with a simple vinaigrette to emphasize its amazing flavor. Mention escarole and most home chefs will say it's a soup ingredient.However this Vitamin C rich green is actually a great base for salads.The trick is to buy it or if you're growing it in your garden, to pick the Leaves early on.They will be very sweet,only acquiring the bitter aftertaste later on.Escarole leaves are a wonderful base for Mediterrenean salads with strong flavored ingredients.Think an escarole salad with salame, or prosciutto, Provolone or feta cheese and any kind of olive from black to kalamata.Mesclun is another choice.This is actually a mix of different lettuces that have been seeded and grown together.Mix them with the feathery frisee or the peppery chicory.Again these are rich in vitamins and nutrients and a nice spin to a salad.Since these are strong flavored greens ,think delicate add ins such as plain croutons, grape tomatoes and possibly snap beans.Stick with a very light dressing possibly with a citrus base. Vary your salads this summer.Get out of theviceberg and Romaine comfort zone and try the other greens. have fun discovering other types of lettuce and creating new and exciting salads.