Bring Back Cheddar

Cheddar and Smoked Chicken Salad with Creamy Roasted Shallot Vinaigrette

It wasn’t until Cabot Creamery delivered a box of cheddar, that I decided to toss cheddar back into my salads. The only reason why I stopped, was because feta, parmesan or goat cheese also became a few of my favorite salad additions. As a kid, Dad used to effortlessly toss large garden salads of tomato wedges, crisp iceberg lettuce, chunky carrot slices and thick, sliced cucumbers with cheddar chunks thrown into the bowl. Other people made similar salads with cubes of meat. Dad also introduced to us to salads made with greens grown from our backyard garden. When most people were eating sweet iceberg, we were munching on delicate, bitter greens: the type of pre-washed greens most people currently buy. Today’s salads are nuanced plates with artfully arranged vegetables.

Read more

Parade’s Community Table: Kick Winter’s Brutal Weather with a Robust Italian-Inspired Salad

Italian-Inspired Salad Plate
As I write this, there’s snow falling outside the window. The wind chill is colder than the air’s temperature (it cuts through the warmest coat). I run from one heated indoor destination to another. The subway commute between home and work changed from a quick route of waiting outside to a longer time inside a warm station. It’s basically a brutal winter. Read more

The Banality of Broccoli

Broccoli and Freekeh Salad

Broccoli is (le sigh) a common green vegetable. For people who are unfamiliar with food, it’s a safe vegetable to cook. As a premier healthy vegetable, it’s more likely to be dropped in everyone’s shopping cart. A carnivore restaurant includes it in their vegetarian menu. As a home cook, I walk pass it in the grocery store, because there are exotic vegetables to discover.

Read more