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We hate to say we told you so, but, well, you know. Check out this article.
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Confirming what we’ve suspected: the numbers on fast food salads. Well written. Give it a look.
And here’s another article, making many of the same noises.

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Think that your trip to the local grocer is pricey now? Just wait.

Here is a quote from this article:

VEGETABLES

Compared with meat and other grain-related foodstuffs, vegetables may seem relatively inexpensive, says Peter Ayton, of the market analyst Mintel. Research indicates that sales of fruit and veg have been star performers, growing steadily over the past few years. Mintel predicts that this will continue, due as much to our interest in healthy eating as reasonably stable prices. In the longer term, rising oil prices combined with water shortages are likely to increase costs. Most vegetable production needs nitrogen fertiliser, which is energy-intensive, and plenty of water.

Pesto Potato Salad? Yep. I’ve never seen this one done this way. Color me impressed. It’s not rocket science but it’s a good looking comfort dish.

That’s right: Vegan. And yet it seems edible. Check it out.

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Because evidently, there is, like, huge demand among the Nation’s sports fans, for healthy eating alternatives. We don’t think that computes, though. One doesn’t attend a baseball game with the notion of filling up on veggies and arugula. Nope. It’s all about the hot dogs and beer. We remain purists.

Hey, troublemaker. Yeah, I’m talking to you. Your the one that can be bothered to actually take the time to roast your beets, right?  We’ll you no longer have to live in shame: there are others of your ilk. Here’s the proof.

I know what you are thinking (cause I got the ESP)….

“I wish I had some Garlic Croutons right about now.”  We’ll don’t fret. There is a site or blog or whatever that has the recipe for Garlic Croutons. Anyway, head on over to that link and take a look. We’ll end up posting some interesting and complete info on croutons one of these days, as we have to admit to really enjoying them. And as if that’s not enough, here’s a recipe for Cheesy Garlic Croutons, which sounds pretty good to us.

Heirloom Tomatoes: They aren’t pretty, but they taste better than they look. A few years ago, we became ‘converts’. It’s worth seeking them out, which occasionally means finding a local farm or Farmer’s Market. Want more info? Have a look at this information about Heirloom Tomatoes on that Internet thingy.

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So, there we were, minding our own business, when the next thing you know, we are looking at what appears to be some really ultra-scientific egghead type stuff about, um, Ranch Dressing. And that kind of freaked us out, a little bit.

See, we were thinking that this NutritionData website would offer a ton of swell information specific to salad dressings, condiments, etc. Instead, we got the Human Genome project, or some kind of NASA Asteroid Charting Project, or something like that.

Note to the team over at NutritionData: What are you guys, fresh out of MIT? Slow down! It’s only salad dressing, for Pete’s sake. I bet you guys are just a barrel of laughs on a date. I mean, hey, Chicks dig the Euclidean Geometry, am I right?

We have a plan. A good one. Mostly, we think that it’s a good one because we’ve never really had a plan before, and so we don’t have much in the way of yardsticks with which we can measure. But we’ll cover that matter another time.

Our plan is simple: We are reducing the amount of meat that we consume. There you have it. That’s our plan. Read the rest of this entry »

Couscous rocks.

It’s what you get when you coat semolina wheat with flour. But that sounds too clinical. We’ve had our share of really good couscous, and we’d like to try more. So, were are putting together a casting call for couscous recipes. We’ll drag our team of experts into duty, and prepare the best-sounding recipe that we receive. And we’ll take photos along the way, for your viewing pleasure, of course. Let the games begin. Start stuffing the comments box with your recipes.

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The problem with Beet Salads is this: they have the word “beet” in the name. Take that out, and you’ll get a much higher take-rate. Apparently, there exists (with some people) some kind of bias, an unwarranted, largely automatic dislike for the colorful root.

Like so many things (especially with food), we bring our prejudice with us wherever we go. The dining table is no exception. Hence the reluctance to try the beet salad, a bright, sweet, rich combination of flavors and texture. The irony is that what’s become known to us as “The Beet Salad” is by far the most requested salad. Our clients and customers ask for that one more than any other. And when serving this one to friends and guests, it’s largely the same vibe. Long story short: Very few people think that they are going to like any salad that contains beets. Those daring enough to take a leap of faith, though, are generally rewarded. Here then, is one recipe of the Beet Salad. Obviously, there are variations on this theme, but our favorite (the most popular) is the version with Pistachios and Goat Cheese.

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Strawberries? In Salads? You kidding Me
So, here’s the deal: It turns out that strawberries and salads go together like movie stars and stupid baby names. Like so many other things, though, the trick is to start out with only the best raw materials.

In this case, that means choosing the best strawberries that you can possibly find. We’ll write an article on that one topic alone, one of these days. For now, though, have a look at this list of salad links, all of them fit nicely into our strawberry salad motif.

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Imagine this: Instead of a sushi roll, you unwind a California Roll, and you’ve got fork-food!

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We just happened to have found this really useful website that does a swell job of identifying and mapping local farms, farmers, markets and the like. Obviously, we think that’s a big deal. And going forward, it’s likely to become an even bigger deal (we see that as good news). 

Local Harvest talks about it like this:

Why Locally Grown?
People worldwide are rediscovering the benefits of buying local food. It is fresher than anything in the supermarket and that means it is tastier and more nutritious. It is also good for your local economy–buying directly from family farmers helps them stay in business.

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Okay, a quick show of hands. Who here has NOT ever made a Ceasar Salad? Don’t be shy, people! Let’s do this: we’ll spend a minute going over the basics. If you have the over-achiever gene, then you can go nuts by studying the history of the Ceasar Salad. Seriously. Otherwise, jump over to the next page for the recipe and info.
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Sorta speaks for itself: