Produce, not pasta, key to summer salads
Summer salads are the culinary workhorses of picnics, potlucks and patio parties, and pasta versions are more plentiful than mosquitoes.
But isn't it time to use your noodle - or rather lose your noodle - and expand your potluck palette?
There are plenty of great-tasting salads sans pasta that are fresh, light and capture the essence of the season much better than mayo-laden macaroni.
Find inspiration in the fresh bounty at farmers and roadside markets, grocery produce sections or what's coming up in your backyard.
"The options are so great with all the summer produce," says Jan Kemp , healthy eating specialist at Whole Foods Market Washtenaw in Ann Arbor, Mich. "We need to take advantage of it because there is lots of variety."
Many of the salads in Whole Foods' Health Starts Here program, including today's Mediterranean Crunch recipe, don't call for pasta. The program is designed to promote awareness of eating whole foods, plant-based foods, nutrient-dense foods and healthy fats.
"The nice thing about salads without pasta is you can add all sorts of different beans and vegetables," says Kemp. "You can make beautiful, healthy and delicious salads for your guests, and they might not know it. "
Kemp advises getting creative and tailoring salad recipes to your own tastes.
"If there's an herb that you don't like, take it out and add something else," says Kemp. Do the same with vegetables or beans. "Take out the ones you don't like and add something else."
Backyard gardens should soon be awash in vine-ripe tomatoes and cucumbers - perfectly matched ingredients for today's Chunky Greek Salad.
And what about all those herbs running rampant in your garden? You can make use of them in just about any of today's salads. Basil and tarragon are options for Garden Panzanella, which also makes use of day-old bread.
Summer salads should be easy, so don't work up a sweat by heating up a big pot of water for pasta. Today's recipes are perfect for any gathering. They make enough for at least eight servings; figuring about 1/2 cup per serving. Except for Garden Panzanella, which should be eaten soon after mixing, all the salads can be made ahead and travel well. You can pack them in sealable plastic bags and place them in a bowl just before serving.
Red Beans Recipe - News
Kemp advises getting creative and tailoring salad recipes to your own tastes. "If there's an herb that you don't like, take it out and add something else," says Kemp. Do the same with vegetables or beans. "Take out the ones you don't like and add
At that point, add one well drained 15-ounce can butter beans.a little more olive oil, a pinch of red pepper flakes and a little salt to taste and, once the beans have warmed through, it's good to go. This is also a nice base for a rustic
I forgot to add the garbanzo beans! Must've been due to the distraction (named Jeff) in the kitchen. Those of you who know Jeff will understand. I substituted white wine vinegar for the red wine vinegar and used about half the salt, and we all still
Drain the beans and place in the ice bath (this stops the cooking and sets the color). Slip the beans out of their skins. 2. In a medium bowl, combine the fava beans, chickpeas and cannellini beans along with the red onion. Top with parsley and basil.
Some spreads include patriotic trifles, homemade bbq sauces and deviled eggs, while others prefer a bean salad and vegan hot dog. To that we say: to each red-blooded American, his or her own. After all, isn't the freedom to honestly say you think your
Popsicle Recipe | Red Azuki Bean Popsicle | Free Pattern ...
Red azuki bean popsicle has been my favorite luxurious treat in childhood days… the creamy coconut milk with wholesome of red azuki bean fragrance is just unforgettable… In recalling my faded memories and to share this old-time treat with husband and kids, I made this azuki bean popsicle. Husband said that “hey, it has the taste of my childhood too!”
Get the recipe and method to make this creamy red azuki bean popsicle after this jump.
A little background of this traditional red azuki bean popsicle…. The taste of this red azuki bean popsicle is similar to “AisKrim Potong” (Cut-Out Ice Cream in Malays), a traditional homemade dessert treat that are hardly found nowadays. Those modern mass production and commercially available in the grocery stores are not counted, they are not homemade and don’t taste exactly like homemade with natural ingredients. In olden days, AisKrim Potong is sold by an ice-cream man (normally the husband of the homemade ice-cream maker) with an distinguishable umbrella and ringing bell on his motorcycle or bicycle. He usually comes around the same time everyday, stops his bicycle at the same spot and ringing his bell to call his little ice-cream fans who would rush out from their home with some coins on their hands. He serves his little fans by cutting a small paper carton of hard ice cream into rectangular shape, either insert it in between 2 rectangular wafers, or, insert a wooden stick to the ice cream, peel away the remaining carton paper and give it to his fan with an exchange of 10-20 cents (some 30-40 years ago). There are several flavors in AisKrim Potong, Red bean (azuki bean) is the most popular flavors among them, other flavor like durian, corn, jackfruit and other tropical fruits are as tasty too.
Wash azuki beans with water and boil them in a saucepan or small pot full of water. Once boil, drain them in a colander. Put the beans back to the saucepan or small pot, boil them again with water just enough to cover them. Simmer until the beans are soft and absorbed all the water (pour away excessive water if you have too much). It may take around 30-60 minutes. Keep an eye on them when simmering so that they won’t get burn at the bottom. Add water when necessary. Pre-soak azuki beans (about 3-5 hours) may take lesser time to cook. Stir in sugar and cook with low heat until the sugar has dissolved. Set aside to let it cool.
Yes I was in the kitchen eating your red beans and rice recipe. ;)
Easy Red Beans and Rice for Slow Cooker 
The Red Beans and Rice recipe is sublime. (I like to add extra extra andouille)
This quick and flexible vegetarian recipe serves 1 to 10! Garlic and parmesan cheese provide savory flavors and...
Going to be making 's red beans and rice recipe on Wednesday...it makes a ton though so if anybody wants some let me know. ;)Red Beans Recipe - Bookshelf
Joy of cooking
They turn dark pink when cooked and can be used in any red bean recipe. Simmer, covered, for 30 to 40 minutes. Appaloosa Beans: Another red kidney bean ...Who You Callin' Cupcake?, 75 In-Your-Face Recipes That Reinvent the Cupcake
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This recipe makes about I '/2 cups of red bean paste, just enough filling for Sesame Balls (page 1 38). If using it for Eight Precious Sweet Rice (page 1 ...New Orleans Cookbook
RED BEANS AND RICE This is the way red beans and rice were cooked in the old days— loaded with ... with salt pork eliminate all other salt in the recipe. ...Chinatown New York, Portraits, Recipes, and Memories
RED BEAN ICE CREAM Adopted from a recipe courtesy of the Chinatown Ice Cream Factory This recipe has at its core a red bean soup recipe Christine's ...Day-by-day Knowledge Directory
Red Beans Recipe | Group Recipes
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Red Beans Recipe at Epicurious.com
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Red Beans and Rice Recipe | Simply Recipes
A Southern classic, red beans cooked with smoked shanks, onions, celery, bell peppers, and spices, served over rice.
