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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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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.

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.

I know what you are thinking: Not another edible origami story! Dang it!

Slow down there, tough guy; this one is different. How does one not like a step-by-step approach (with fabulous photos along the way) illustrating the magic of origami in food? The resulting Cranes look amazing atop the salad shown, but one would guess that whole visual motif would work on a number of servings or dishes. Check it out. It’s worth the click.

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?

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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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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In the mood for one of those “‘let’s cover everything we can think of” kind of articles? Good. Us too. That’s why we put a link to this one, an interesting article about, uh, salad dressing. Here is the link:
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We haven’t tested this dressing, but it looks interesting and weird enough for us to WANT to try. Your mileage may vary. Just FYI. Have a look. Read the rest of this entry »

Boy, we really like that title. It’s got kind of a Sixty Minutes vibe. Don’t you think? And now for the meat and potatoes: A New Yorker article that busts open the notion that the Olive Oil we purchase is, well, real.

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There are two types of people in the world: those that really, really like shopping at Whole Foods, and those who hate those shoppers. We “get” the whole duality of this; we are both types, at the same time. Anyway, Columnist Mark Morford nails it, in this piece.

Have a look. It’s called: Betasection.

www.betasection.com