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Since we are all about Salads, we like to sort of circle-back, once in a while, to review stuff that’s relevant, useful and informative. We think that this article covers all the bases, relative to Organic Food.
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Those pesky Vegans are at it again: tempting us civilians with amazing-looking dishes that taste just like real food. Note to Vegans: calm down, I’m only kidding. I’m a kidder. The people over at My Vegan Cookbook posted this one, and it’s going on my list of stuff to cook. Pronto. Without further delay: Potato Salad (low fat) Recipe.

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I still can’t figure out why we think that this recipe is Chinese, in origin. I’ve been to China, and I never saw anyone eating Chinese Chicken Salad (although I did see KFC). Anyway, here’s the link; check it out.

 
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Here’s another recipe related to the hot weather theme. As always, we are interested in your input. Hit the comments button with your opinions. Warm Spiced Chicken Salad With Scallion Dressing.

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It’s the middle of May, and the temperature here in Silicon Valley is likely to surpass one hundred degrees, today. With that in mind, I’m all about refreshing, light and tasty. And that’s why this Citrus Salad Recipe may be just what the doctor ordered, even if you are in a part of the world that isn’t dealing with a heat wave.

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In the mood for something Vegan, and insanely healthy? This one looks really good. Most of you already know that Quinoa is South American (originally). Have a look here, if you want to learn more about Quinoa, otherwise, just head on over to this fabulous-looking, super nutritious Salad recipe.
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There are two types of food that are really, insanely healthy: Donuts and Broccoli. Okay, donuts aren’t–we just made that up. But Broccoli? Sure thing. Turns out that this veggie is just jam-packed with nutritious stuff, including vitamins and minerals and chocolate jimmies. Wait, scratch the jimmies. We are still on that donut theme.

Anyhow, even CNN knows that Broccoli is the real deal. Check out what they say about our favorite vegetable.

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Here’s another contest winner (but this one is only worth ten thousand dollars, evidently). Let’s see: you got your peanuts; you got your shrimp; you got your leafy stuff. Okay, here’s ten grand. Cha-Ching!

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Apparently, this is a really, really good salad. I say “apparently” because the person who cooked up this recipe snagged a check for twenty thousand dollars, having won a salad contest. Read all about it right here. Note: Scroll to the bottom for the actual recipe. And let us know (via comments) whether you’ve tried this one. We are crazy-go-nuts to learn about whether it’s really THAT good!
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This one speaks for itself. Simple.

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I admit it: I haven’t tried this one. But Chicken? And Peaches? Pending your comments & approval, the jury will remain “out”. What do you think? Anyone have an opinion on this matter?

Did I mention the part about Broccoli being ridiculously healthy food? It’s a cruciferous veggie, which means, um:

cruciferous |kroōˈsifərəs|adjective Botany of, relating to, or denoting plants of the cabbage family ( Brassicaceae, formerly Cruciferae).ORIGIN mid 19th cent.: from modern Latin Cruciferae (plural), from Latin crux, cruc- ‘cross’ + -fer ‘bearing’(because the flowers have four equal petals arranged crosswise), + -ous . 

I throw that our there, because the chicks dig it when I show off my vast knowledge. Anyway, have a look at this Broccoli Salad Recipe.

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With a headline like that, the expectations are high, right? Well, here’s the deal: Chef Malachi Harland has put together a list of things that will affect the quality of the salads that you make. This is pretty basic stuff, but it’s worth circling back to the basics once in a while.

There is one thing that this list left out, though. It’s simple: Include lots of crunchy bits. I’m getting to be a stickler on this, but my theory is that the higher the quantity of crunchy bits, the better the salad. And by “crunchy bits”, I mean stuff like fresh corn, walnuts, pistachios, almonds, etc. Different salads call for different crunchy bits. Anyway, that would make my list any day of the week.

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Okay, so yesterday, I got a big ol’ head full of steam over Broccoli. And I’m not quite emotionally prepared to move on, just yet. So lets talk more about Broccoli stuff. Here is a video that’s not really a Salad recipe, but I like the looks of it. So there. Take a peek.

“In defense of food” is a best-selling book that makes an exceptionally strong case for eating real foods (as opposed to processed stuff), and for eating less of it, and largely (but not totally) avoiding meat.
Michael Pollan, the author, did his homework, and turns what might otherwise be dry and sterile material into easily-digested chapters put together in a conversational, readable effort.

The problem, though, is that he’s mostly preaching to the Choir. He makes a lot of noise about eating locally-grown food, consuming less meat, and increasing the amount of plant material in our diets. He’s got the “why” down to a science (literally), and his case is airtight; but when it comes to the “how”, he chokes. Check out this passage from an earlier essay (preceding the book):

Pay more, eat less. The American food system has for a century devoted its energies and policies to increasing quantity and reducing price, not to improving quality.

That’s where he lost me, as I’d rather not pay more, thank you very much. Sure, I get that Americans pay less for food than we did decades ago. And I get that a reasonable person could argue that the decline in the quality of food has a relationship to the reduced prices. But if he’s suggesting that the American public (or the World, for that matter) is going to voluntarily start spending more money just to get organic broccoli and apples, he’s nuts.

I would humbly suggest that we might benefit from solutions more realistic in nature. But that’s just my take on the matter. Comments?

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What would it look like to take a year–an entire year–and walk away from processed foods, supermarkets and the like, focusing instead on growing your own food, and eating (mostly) only what you can grow or farm?

Barbara Kingsolver did it. And the surprising part is that her family bought in to it, and went along for the ride. Her book: “Animal, Vegetable, Miracle” is getting some pretty good reviews. But more importantly, it’s making the right noises about how we all should try harder to eat stuff that’s grown or raised locally. Check it out, if you get a chance.

Thai Green Mango Salad. It looks great, the problem, though, is that you have to click through a number of pages to get the whole story. Not exactly a customer-friendly user experience, but if you want to brave the elements, then click over to see the mango salad in action.

You had me at ninety-seven. But 101 is fabulous. Much of this stuff is salad specific, and several of the items on this list are more than a little bit interesting. Our recommendation? We don’t have one, as of yet. Check it out.

I know what you are thinking. It goes something like this: “Hey, I wish I had me a big ol’ list of Salad Recipes”.
Well, wish no more. Just visit this page, where you’ll find a whole lotta Salad recipes all in one place. Obviously, we can’t vouch for them; they appear to be user-submitted. But they sound good. 

Yes, as a matter of fact, we actually do care about table manners. This particular article singles out “guys”, and not in a gender-neutral sense, neither. And that would seem to imply that men require some, oh, let’s call it “coaching” with regard to playing nice at the dinner table. I’m not sure that I’m ready to concede that men are pigs, as the data isn’t in yet. But I’ll pass this along for those who might benefit.