Chopped Salad Quotes

People aren't either wicked or noble. They're like chef's salads, with good things and bad things chopped and mixed together in a vinaigrette of confusion and conflict.

Thanksgiving dinner's sad and thankless. Christmas dinner's dark and blue. When you stop and try to see it From the turkey's point of view. Sunday dinner isn't sunny. Easter feasts are just bad luck. When you see it from the viewpoint of a chicken or a duck. Oh how I once loved tuna salad Pork and lobsters, lamb chops too Till I stopped and looked at dinner From the dinner's point of view.

Oh how I once loved tuna salad / Pork and lobsters, lamp chops too / Till I stopped and looked at dinner / From the dinner's point of view.

BRISTOL HOTEL CUCUMBER SALAD Peel and seed halved cucumbers and slice thinly. Finely chop red onion and one chili pepper. Mix in bowl with white cider vinegar, salt, pepper, sugar, dill weed, and a drop of sesame oil. Serve chilled.

A thick carrot soup, green salad, lamb chops and mashed potatoes, cheese and fruit, a chocolate cake.

I learned to cook by helping my mother in the kitchen. I assisted her with the canning, and she began assigning me some other tasks like making salad dressing or kneading dough for bread. My first attempt at preparing an entire dinner¾the menu included pork chops Hawaiian, which called for the pork to be marinated in papaya nectar, ginger, cumin, and other spices before being grilled with onions and pineapple cubes¾required an extensive array of exotic ingredients. When he saw my grocery list, my father commented, “I hope she marries a rich man.

The stew had been made with chunks of beef, potatoes, and turnips simmered in burgundy wine until they melted at the lightest pressure of the tongue. There was a salad of crisp lettuce greens and chopped mint leaves, and wedges of cottage bread, the interior laced with holes to catch every drop of salted butter.

Lobster-both-ways is popular tonight. The preparation is easy enough. Take a two-pound lobster. Kill it with a sharp chef’s knife straight between the eyes. Remove the claw and knuckle meat. Steam for five minutes, chop into salad with aioli, celery, and lots of shallots and chives. Chill. Reserve the tail until ordered. Paint with herb-infused oil, season with kosher salt and fresh ground pepper, grill for two or three minutes until it’s just cooked through. Serve with spicy organic greens.

The chopped salad is engineered…to free one’s hand and eyes from the task of consuming nutrients, so that precious attention can be directed toward a small screen, where it is more urgently needed, so it can consume data: work email or Amazon’s nearly infinite catalog or Facebook’s actually infinite News Feed, where, as one shops for diapers or engages with the native advertising sprinkled between the not-hoaxes and baby photos, one is being productive by generating revenue for a large internet company, which is obviously good for the economy, or at least it is certainly better than spending lunch reading a book from the library, because who is making money from that?

Sunny’s mother was quickly mixing up a salad of sliced mango, black beans, and chopped celery mixed with black pepper, lime juice, and olive oil.

Anyone who is equipped to hunt, harvest crops, chop firewood, or prepare salad has the means to damage a lot of human flesh.

A really great omelette has two whole eggs and one extra yolk, and by the way, the same thing goes for scrambled eggs. As for egg salad, here’s our recipe: boil eighteen eggs, peel them, and send six of the egg whites to friends in California who persist in thinking that egg whites matter in any way. Chop the remaining twelve eggs and six yolks coarsely with a knife, and add Hellmann’s mayonnaise and salt and pepper to taste.

Ingredients 1 package (8 oz.) cream cheese, softened 1 can (12 oz.) chunk white chicken, drained (you can also use chopped-up leftover roast chicken—about 1–2 cups) 1/2 cup Buffalo wing sauce (my friends prefer it spicy!) 1/2 cup ranch dressing 2 cups shredded cheese (you can go for something like a spicy Havarti, Colby, even cheddar—whatever you like most) Preheat oven to 350 degrees. Spread cream cheese on the bottom of an ungreased baking dish. We used one of my mom’s that’s rectangular and shallow and holds about a quart. On top of the cream cheese, layer your chicken. Then place wing sauce on top, and salad dressing on top of that. Finally, sprinkle cheese on top and bake until you see all the cheese melted and bubbly. It should take about 20 minutes; any longer and it might burn, so keep an eye on it. Go ahead and dip your chips in it; it’s pretty delicious on anything—even bread or a pretzel.

Hummus is quick and easy to make. Puree canned garbanzo beans with chopped garlic and olive oil. Bean salads are fast to make. Toss different varieties together for a colorful salad with some fresh herbs and olive oil. Baked beans count, too! Buy or make them without too much

She picked up salted butter, thick Greek yoghurt, and cream. The menu was not modest. Her basket was already heavy with Charlotte potatoes, fresh herbs, and a Duchy chicken. It was too hot for a roast chicken, but Piglet had once heard Nigella say something about a house only being home once a chicken was in the oven. And anyway, there would be salads: one chopped and scattered with feta and sumac, another leafy with soft herbs. New potatoes, boiled and dotted with a bright salsa verde. Bread and two types of butter: confit and Parmesan and black pepper.

Pear and Arugula Salad Although it sounds like a weird combination at first, this salad is delicious. It combines the pears with arugula and walnuts and the final result is rich and filling.   Time: 20 minutes Servings: 4   Ingredients: ·       1 pound arugula ·       2 pears, sliced ·       ½ lemon, juiced ·       1 teaspoon honey ·       1 teaspoon apple cider vinegar ·       1 tablespoon Dijon mustard ·       Salt and pepper to taste ·       ¼ cup walnuts, chopped   Directions: 1     Place the arugula on a platter. Arrange the pear slices over the arugula. 2     In a small glass jar, mix the lemon juice, honey, vinegar and mustard. Add salt and pepper to taste and cover the jar with a lid. 3     Shake well then drizzle the dressing over the salad. 4     Top with walnuts and serve immediately.   Nutritional information per serving Calories: 145 Fat: 5.7g Protein: 5.4g Carbohydrates: 22.8g

Alice grills the chops, and although they’re a little burned outside and a little pink in the middle (“I’m not much of a cook, sorry,” she says), Billy eats all of his and then gnaws the bone. It’s good, but the salad is better. He doesn’t realize how starved he’s been for greens until he starts in on them.

My thoughts swerve back to swans' eggs. Such splendid things---their whites are purer, more translucent than those of any other egg. Perhaps their boiled yolks might be mixed with firm fresh butter, essence of anchovies, minced herbs, even a chopped shallot. And then returned to their hardboiled whites in softly beaten mounds. A swan's egg en salade, I think, smiling.

The light sesame ginger dressing goes perfectly with this Asian-inspired salad. 2 cups shredded romaine lettuce 1 cup shredded cabbage 2 scallions, finely chopped 1 large carrot, shredded or finely chopped 1 handful cilantro, chopped 1/2 avocado, pitted and chopped 2 cups shredded chicken 1/4 cup peanuts, roughly chopped, for serving LIGHT SESAME GINGER DRESSING 3 tablespoons sesame oil 1 teaspoon soy sauce 3 tablespoons rice vinegar 1 tablespoon honey 1 tablespoon toasted sesame seeds 11/2-inch piece fresh ginger, peeled and minced 1. In a large bowl, combine all the salad ingredients. 2. In a small bowl, combine all dressing ingredients and whisk thoroughly. 3. Toss the salad with the dressing or leave the dressing on the side. 4. Sprinkle with peanuts.

Curried Chicken and Quinoa Salad INGREDIENTS 3 ounces cooked chicken breast, cooled ¼ teaspoon curry powder ¼ cup nonfat Greek yogurt ¼ cup cooked quinoa ¼ cup chopped apple ½ celery stalk, green parts only, finely chopped 1 tablespoon golden raisins 2 cups chopped fresh spinach DIRECTIONS 1. In a bowl, mix all the ingredients together except the spinach. 2. Serve the salad over the spinach.

The dinner itself might well have been planned by the same mind that had devised the décor: black bean soup, crab meat and slivers of crab shell done in cream, roasted crown of lamb with bone tips decently encased in little paper drawers, tiny hard potatoes, green peas ruined by chopped carrots, asparagus instead of salad, and the dessert called, perhaps a shade hysterically, Cherries Jubilee.

The ideal chopped-salad customer is himself efficient: he needs to eat his twelve-dollar salad in ten minutes because he needs the extra time to keep functioning within the job that allows him to afford a regular twelve-dollar salad in the first place. He feels a physical need for this twelve-dollar salad, as it’s the most reliable and convenient way to build up a vitamin barrier against the general malfunction that comes with his salad-requiring-and-enabling job.

Meditteranean Summer Salad Serves:  5 Ingredients: 2 tablespoons lime juice 1 teaspoon oregano Pepper to taste ½ teaspoon salt 3 tablespoons olive oil ¼ cup crumbled cheese ½ cup chopped red bell peppers ½ cup sliced kalamata olives ½ cup diced cucumbers 1 cup halved cherry tomatoes 2 cups cooked quinoa Method: Mix all ingredients together Serve cold: Cooking Tips: Mix oil and juice before adding to salad Variation: Use lemon juice or vinegar in place of lime juice

My wife says Ambersons don’t make lettuce salad the way other people do; they don’t chop it up with sugar and vinegar at all. They pour olive oil on it with their vinegar, and they have it separate—not along with the rest of the meal. And they eat these olives, too: green things they are, something like a hard plum, but a friend of mine told me they tasted a good deal like a bad hickory-nut. My wife says she’s going to buy some; you got to eat nine and then you get to like ‘em, she says.

Lobster-both-ways is popular tonight. The preparation is easy enough. Take a two-pound lobster. Kill it with a sharp chef’s knife straight between the eyes. Remove the claw and knuckle meat. Steam for five minutes, chop into salad with aioli, celery, and lots of shallots and chives. Chill. Reserve the tail until ordered. Paint with herb-infused oil, season with kosher salt and fresh ground pepper, grill for two or three minutes until it’s just cooked through. Serve with spicy organic greens.

had cooked bacon until crisp and then crumbled it and set it aside while he sautéed onion, pepper and garlic until tender. He had then combined bread crumbs, oregano, grated parmesan cheese and the sautéed vegetables with the fresh chopped clams he’d gotten from the supermarket’s fish department. He filled the shells with the mixture, sprinkled them with parsley and paprika and, after drizzling them with virgin olive oil, placed them in the hot oven until the tops were browned and the mixture bubbly. The Caesar salad with

SHRIMP LOUIE SPREAD Hannah’s Note: This is best served well chilled with a basket of crackers on the side. 8 ounces softened cream cheese ½ cup mayonnaise ¼ cup chili sauce (I used Heinz) 1 Tablespoon horseradish (I used Silver Springs) 1/8 teaspoon pepper 6 green onions 2 cups finely chopped cooked salad shrimp*** (measure AFTER chopping) Salt to taste Mix the cream cheese with the mayonnaise. Add the chili sauce, horseradish, and pepper. Mix it up into a smooth sauce.   Clean the green onions and cut off the bottoms. Use all of the white part and up to an inch of the green part. Throw the tops away.   Mince the onions as finely as you can and add them to the sauce. Stir them in well.   Chop the salad shrimp into fine bits. You can do this with a sharp knife, or in the food processor using the steel blade and an on-and-off motion.   Mix in the shrimp and check to see how salty the spread is. Add salt if needed.   Chill the spread in a covered bowl in the refrigerator for at least 4 hours. You can make it in the morning if you plan to serve it that night.   Yield: Makes approximately 3 cups.

As for the linguine alla cecca, it’s a hot pasta with a cold tomato and basil sauce, and it’s so light and delicate that it’s almost like eating a salad. It has to be made in the summer, when tomatoes are fresh. Drop 5 large tomatoes into boiling water for one full minute. Peel and seed and chop. Put into a large bowl with ½ cup olive oil, a garlic clove sliced in two, 1 cup chopped fresh basil leaves, salt and hot red pepper flakes. Let sit for a couple of hours, then remove the garlic. Boil one pound of linguine, drain and toss with the cold tomato mixture. Serve immediately.

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips

I don’t know about your parental units, but mine really have it together when it comes to laundry. They have it together in many other ways, such as having a fully stocked fridge at all times—and not just with the basics, like bread, milk, and eggs. I’m talking about luxury spices that you might only see in a wicker basket on Chopped, vegan food items that Oprah has endorsed, and enough produce to make a fresh summer salad whenever the mood strikes. Just like when Honey Boo Boo said everyone is a little bit gay, it seems like every parent is a little bit Gwyneth Paltrow: the Goop Years after the kids leave the house. And Ma and Pa Robinson are no exception.

NORMAN’S EGG SALAD 4 cups peeled and chopped hard-boiled eggs.*** (That’s about a dozen extra large eggs—measure after chopping) 1/2 cup crumbled cooked bacon (make your own or use real crumbled bacon from a can—I used Hormel Premium Real Crumbled Bacon) 1 Tablespoon chopped parsley (it’s better if it’s fresh, but you can use dried parsley flakes if you don’t have fresh on hand) 1/4 cup grated carrots (for color and a bit of sweetness) 4 ounces cream cheese 1/4 cup sour cream 1/2 cup mayonnaise (I used Best Foods, which is Hellmann’s in some states) 1/2 teaspoon garlic powder (or 1/2 teaspoon freshly minced garlic) 1/2 teaspoon onion powder (or 1 teaspoon freshly minced onion) salt to taste freshly ground black pepper to taste   Peel and chop the hard-boiled eggs. Add the crumbled bacon, the parsley, and the grated carrots. Mix well.   Put the cream cheese in a small bowl and microwave for 30 seconds on HIGH to soften it. If it can be easily stirred with a fork, add the sour cream and mayonnaise, and mix well. If the cream cheese is still too solid, give it another 10 seconds or so before you add the other ingredients.   Stir in the garlic powder and onion powder.   Add the cream cheese mixture to the bowl with the eggs and stir it all up. Add salt and freshly ground pepper to taste, and chill until ready to serve.   Serve by itself on a lettuce leaf, as filling in a sandwich, or stuffed in Hannah’s Very Best Cream Puffs for a fancy luncheon.   Yield: Makes approximately a dozen superb egg salad sandwiches.

Raven, lying on the sandy ground, covered in creepy-crawlies. Spiders, cockroaches, termites, ants, crickets—they smother her, nibble on her, devouring her from hair to toenails in seconds, leaving just a skeleton behind. Apple, standing at the podium on Legacy Day. Poof, she disappears. And reappears in a goblin cave. The goblin troop moves in, brandishing salad bowls and chopping knives. Daring Charming, no story to call home, thins and melts into a wisp of a ghost, swimming endlessly through walls. The crowded Charmitorium at Ever After High, Headmaster Grimm on the stage. “And remember, students, no matter what you do, don’t follow the example of the worst, most despised, most selfish character in all of Ever After history—Raven Queen!” “Boo!” the students yell. “Boo!” says the Daring ghost. Apple’s head in a goblin bowl opens her eyes and looks straight at Raven. “Boo!

All about them the golden girls, shopping for dainties in Lairville. Even in the midst of the wild-maned winter's chill, skipping about in sneakers and sweatsocks, cream-colored raincoats. A generation in the mold, the Great White Pattern Maker lying in his prosperous bed, grinning while the liquid cools. But he does not know my bellows. Someone there is who will huff and will puff. The sophmores in their new junior blazers, like Saturday's magazines out on Thursday. Freshly covered textbooks from the campus store, slide rules dangling in leather, sheathed broadswords, chinos scrubbed to the virgin fiber, starch pressed into straight-razor creases, Oxford shirts buttoned down under crewneck sweaters, blue eyes bobbing everywhere, stunned by the android synthesis of one-a-day vitamins, Tropicana orange juice, fresh country eggs, Kraft homogenized cheese, tetra-packs of fortified milk, Cheerios with sun-ripened bananas, corn-flake-breaded chicken, hot fudge sundaes, Dairy Queen root beer floats, cheeseburgers, hybrid creamed corn, riboflavin extract, brewer's yeast, crunchy peanut butter, tuna fish casseroles, pancakes and imitation maple syrup, chuck steaks, occasional Maine lobster, Social Tea biscuits, defatted wheat germ, Kellogg's Concentrate, chopped string beans, Wonderbread, Birds Eye frozen peas, shredded spinach, French-fried onion rings, escarole salads, lentil stews, sundry fowl innards, Pecan Sandies, Almond Joys, aureomycin, penicillin, antitetanus toxoid, smallpox vaccine, Alka-Seltzer, Empirin, Vicks VapoRub, Arrid with chlorophyll, Super Anahist nose spray, Dristan decongestant, billions of cubic feet of wholesome, reconditioned breathing air, and the more wholesome breeds of fraternal exercise available to Western man. Ah, the regimented good will and force-fed confidence of those who are not meek but will inherit the earth all the same.

She browned onions and garlic, and from the pot on the windowsill, chopped a few winter-sad leaves of tarragon. The smell was green and strong, and she thought of spring. Spring in Dijon, when she and Al would hike into the mountains with the Club Alpin, the old women forever chiding her tentative steps, her newborn French: la petite violette, violette américaine. She would turn back to Al, annoyed, and he would laugh. Hardly his delicate flower. When they stopped for lunch, it was Mary Frances with the soufflé of calves' brains, whatever was made liver or marrow, ordering enough strong wine that everyone was laughing. The way home, the women let her be. If she wanted calves' brains now, she wouldn't even know where to begin to look or how to pay. She and Al seemed to be living on vegetables and books, tobacco, quiet. She blanched a bunch of spinach and chopped it. She beat eggs with the tarragon, heated the skillet once again. There was a salad of avocados and oranges. There was a cold bottle of ale and bread. Enough, for tonight.

You look nice,” he commented, before thanking her for the wine and making his way outside to the porch. Grateful he had turned away and so couldn’t see her blush, she fussed about in the kitchen for a while, preparing a dressing for the side salad, adding a few chopped herbs as an afterthought. Happy that all was well, she joined him, looking forward to another evening of lighthearted chat. “I thought we’d eat out here tonight, if that’s okay. It’s a lovely evening. We should make the most of it,” she said as she drew up a chair opposite him. “Definitely,” he replied, staring out toward Gull Rock. “Beautiful,” she sighed, realizing too late she was still looking at him as she spoke. Averting her eyes, she added, “The view, I mean.” “Oh, so not me?” he joked, one eyebrow raised in challenge. Recovering quickly, she grinned back. “You’re okay, I guess. Not my type, but I’m sure there’s plenty out there who’ll appreciate you.” “Thanks very much.” He appeared somewhat crestfallen. “I don’t know whether to be flattered or insulted.” “A bit of both, I think.” She winked, before heading back to the kitchen to bring dinner out.

Well, I don’t know about you girls,” Patti called out, “but I’m starving. You wanna help me throw everything together before I go check on the chicken?” The twins shared uncertain expressions. “Sure, we’ll help,” I answered for them. “What do you need us to do?” “All right, how about you and Marna make the salad, and Ginger can help me bake this cake.” Their eyes filled with horror. “You mean like chopping things?” Marna whispered. “Yeah. It’s not hard. We’ll do it together.” At my prompting they stood but made no move toward the kitchen with me. “I’m not sure you ought to trust me with a knife,” Marna said. “Or me with baked goods,” Ginger added. I’d never seen her so unsure of herself. If it were just me making the request, she’d tell me to go screw myself, but neither girl seemed to know how to act around Patti. They fidgeted and glanced at the kitchen. Patti came over and took Ginger by the arm. “You’ll both be fine,” Patti insisted. “It’ll be fun!” The seriousness of the twins in the kitchen was comical. They took each step of their jobs with slow, attentive detail, checking and double-checking the measurements while Patti ran out to flip the chicken. Somewhere halfway through, the girls loosened up and we started chatting. Patti put Ginger at ease in a way I’d never seen her. At one point we were all laughing and I realized I’d never seen Ginger laugh in a carefree way, only the mean kind of amusement brought on at someone else’s expense. Usually mine. Ginger caught me looking and straightened, smile disappearing. Patti watched with her keen, wise eyes. She wasn’t missing the significance of any gesture here. When she returned from getting the chicken off the grill, Ginger said, “Oh, that smells divine, Miss Patti.” Who was this complimenting girl? Patti smiled and thanked her. Ginger was so proud of the cake when it was finished that she took several pictures of it with her phone. She even wanted a picture of her and Patti holding the cake together, which nearly made Patti burst with motherly affection. I couldn’t even manage to feel jealous as Patti heaped nurture on Ginger. It was so sweet it made my eyes sting. Marna kept sending fond glances at her sister. “I did that part right there all by myself,” Ginger said to Marna, pointing to the frosting trim. “Brilliant, isn’t it?” “Bang-up job, Gin.” Marna squeezed her sister around the shoulder.

Even though Jasmine was supposed to try Marcella's Stone Plum Soup tonight, she pulled at her baking cupboard. She wanted chocolate. She wanted oozing, rich, creamy, comforting chocolate. She would throw chops on the grill and toss a salad for dinner. Tonight, she was going to concentrate her efforts on dessert. She pulled out her big bowl and mixer. She took down blocks of chocolate, vanilla, sugar. Poked her head into the refrigerator to count the eggs. Ten. Just enough. Her mouth watered, her tongue repeatedly swallowing the swamp that had become her mouth. Cream? A pint poked from behind the mayonnaise. She smelled it. One day to spare. She padded to the liquor cabinet and examined her choices. Brandy, amaretto, Grand Marnier. Mmm, yes. Grand Marnier, a subtle orange swirl. The chocolate and butter wobbled over the heat of the double boiler. Unctuous and smooth. Jasmine beat the eggs and sugar until lemony light. She poured in the chocolate in a long professional sweep. A few deft turns of the spatula turned the mixture into what she really craved. She stood over the bowl tasting slabs of it from the spatula. A good dash of Grand Marnier. Another taste. And another. She had to discard a number of egg whites to fit with the reduced mixture. She finally tipped the glossy beaten whites into the chocolate.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

Real burrata is a creation of arresting beauty- white and unblemished on the surface, with a swollen belly and a pleated top. The outer skin should be taut and resistant, while the center should give ever so slightly with gentle prodding. Look at the seam on top: As with mozzarella, it should be rough, imperfect, the sign of human hands at work. Cut into the bulge, and the deposit of fresh cream and mozzarella morsels seems to exhale across the plate. The richness of the cream- burrata comes from burro, the Italian word for "butter"- coats the mouth, the morsels of mozzarella detonate one by one like little depth charges, and the entire package pulses with a gentle current of acidity. The brothers, of course, like to put their own spin on burrata. Sometimes that means mixing cubes of fresh mango into its heart. Or Spanish anchovies. Even caviar. Today, Paolo sends me next door to a vegetable stand to buy wild arugula, which he chops and combines with olives and chunks of tuna and stirs into the liquid heart of the burrata, so that each bite registers in waves: sharp, salty, fishy, creamy. It doesn't move me the same way the pure stuff does, but if I lived on a daily diet of burrata, as so many Dicecca customers do, I'd probably welcome a little surprise in the package from time to time. While the Diceccas experiment with what they can put into burrata, the rest of the world rushes to find the next food to put it onto. Don't believe me? According to Yelp, 1,800 restaurants in New York currently serve burrata. In Barcelona, more than 500 businesses have added it to the menu. Burrata burgers, burrata pizza, burrata mac and cheese. Burrata avocado toasts. Burrata kale salads. It's the perfect food for the globalized palate: neutral enough to fit into anything, delicious enough to improve anything.

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips ¼ cup diced fresh herbs* 1 Crank your oven to 400°F. Grab a rimmed baking sheet and have it on standby. 2 Make the dressing: Pour all the ingredients together in a jar and shake that shit up. 3 For the salad: In a medium bowl, toss the beets together with the vinegar, olive oil, and a pinch of salt. Your hands might get kinda red and bloody looking from the beets. Don’t worry about that shit; it will wash off, so quit complaining. Pour the mixture onto the baking sheet and roast for 20 minutes, stirring the beets halfway through. 4 While the beets roast up, bring the water to a boil in a medium pot. Add the quinoa. Once that shit starts boiling again, cover, and adjust the heat to low. Cook the quinoa at a slow simmer until it is tender, about 15 minutes. Just taste it and you’ll figure that shit out. Drain any extra water that remains in the pot and scoop the quinoa into a medium bowl. Fold the kale into the hot quinoa and then add the dressing. Add the fresh herb of your choice and mix well. 5 When the beets are done, fold those ruby red bitches right in to the quinoa. Add salt and pepper to taste. Serve this salad at room temperature or refrigerate until cold. * Dill, basil, and parsley all work well here. Use whichever of those you’ve got hanging out in the fridge

Tom often met Winterborne for a quick lunch at one of the cook shops or chop houses between their respective offices. It was on one of these occasions that Winterborne revealed West Ravenel had just become engaged to marry Phoebe, Lady Clare, a young widow with two small sons, Justin and Stephen. “I suspected he would,” Tom said, pleased by the revelation. “I went to Jenner’s Club with him the night before last, and she was all he wanted to talk about.” “I heard about that,” Winterborne commented. “It seems you and Ravenel encountered a bit of trouble.” Tom rolled his eyes. “Lady Clare’s former suitor came to the table with a pistol in hand. It wasn’t nearly as interesting as it sounds. He was soon disarmed and hauled off by a night porter.” He leaned back in his seat as the barmaid set plates of chilled crab salad and celery in front of them. “But before that happened, Ravenel was rambling on about Lady Clare, and how he wasn’t good enough for her because of his disreputable past, and how he was worried about setting a bad example for her children.” Winterborne’s black eyes were keen with interest. “What did you say?” Tom shrugged. “The match is to his advantage, and what else matters? Lady Clare is wealthy, beautiful, and the daughter of a duke. As for her sons … no matter what example you set, children insist on turning out how they will.” Tom took a swallow of ale before continuing. “Scruples always complicate a decision unnecessarily. They’re like those extra body parts none of us need.” Winterborne paused in the act of lifting a forkful of dressed crab to his lips. “What extra body parts?” “Things like the appendix. Male nipples. The external ears.” “I need my ears.” “Only the inner parts. The outer ear structure is superfluous in humans.” Winterborne looked sardonic. “I need them to hold up my hat.” Tom grinned and shrugged, conceding the point. “In any case, Ravenel has managed to win the hand of a fine woman. Good for him.” They lifted their glasses and clinked them in a toast.

I like to slice or chop a raw potato to include in salads, blend a chopped raw potato or green banana into a smoothie, add a couple of teaspoons of powdered inulin to various dishes, and dip vegetables or grain-free crackers into hummus. Consuming small quantities—e.g., no more than ¼ cup per meal—of lentils, chickpeas, and starchy beans (black, kidney, white, lima) adds to your daily total.

BENFORD’S THAI CHICKEN SALAD (LARB GAI) Finely hand-chop lean chicken breasts with a large knife or cleaver. Season with lime juice and rice wine and sauté until crumbly and white. Let chicken cool and fold in lemongrass, diced garlic, diced chilies, lemon zest, fish sauce, salt, and pepper. Incorporate well. Add chopped cilantro, basil, mint, and scallions. Toss well; serve in lettuce cups with rice.

AUNT CAROL’S CRUNCHY SALAD Salad         2 tablespoons butter         1 package ramen noodles (like the $.13 package)         ½ cup or so of chopped almonds         Handful of sunflower seeds         4 to 6 cups sturdy lettuce (I like romaine)         2 cups or so of chopped broccoli         Some chopped green onions         You can add any crunchy thing: carrots, radishes, snap peas, cabbage Melt the butter in a skillet over medium-high heat. Add the uncooked ramen noodles (break them all up), almonds, and sunflower seeds, and saute until toasted light brown. Maybe 3 to 4 minutes. Let cool. Pour the dressing (recipe below) into the bottom of your salad bowl. Add the lettuce, broccoli, green onions, and toasted crunch mix. Toss when ready to serve. Vinaigrette         4 tablespoons brown sugar         1 teaspoon salt         6 tablespoons rice wine vinegar         2 to 3 drops Tabasco         ½ cup oil (olive, sunflower, walnut, whatever oil you like. Aunt Carol uses canola oil, so no need to get trendy) Mix all the vinaigrette ingredients with a whisk (or just shake this all together in a mason jar if you want to control the quantity or make extra). This is so good. Cannot deal. Add chicken or shrimp, and it is a whole meal. This is a doldrum fixer. I’m so

Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.

First, a little plate of nibbles. Gingersnaps with a chunk of Port Salut drizzled with white truffle honey and chopped chili, a recipe I absconded from Phil's friends Peter and David when we visited them in New York last year." I can feel the mix of sweet heat and creamy cheese on my tongue. "Then, little espresso cups with kari squash soup. Braised short ribs with a pomegranate bourbon glaze, your famous asparagus salad, smashed fingerling potatoes with mascarpone and lobster chunks and chervil, and vanilla panna cotta with mixed berries macerated in elderflower liqueur and chocolate truffles.

AVOCADO CHICKEN SALAD BOAT A great appetizer or a light yet filling meal! Makes 4 meal-size servings or appetizers for 12 2 chicken breasts, cooked, cooled, and shredded 2 large avocados, pitted, peeled, and roughly mashed ¼ cup chopped fresh cilantro ¼ cup chopped fresh chives Juice of 1 lime 1 tablespoon pink Himalayan salt 4 Belgian endive heads, separated into leaves, or 2 cucumbers, halved lengthwise 1. In a large bowl, combine the chicken, avocado,

The meat section is mostly devoted to presliced meats for hot pots and quick-cooked dishes, with a thin steak or chop here and there. In addition to commodity meat, you'll find Wagyu beef and kurobuta pork. The quality of the meat in an average Tokyo supermarket is higher than at most specialty butchers in the U.S. Time to fess up. Life Supermarket is not the best supermarket in the world; every supermarket in Tokyo is the best supermarket in the world. I haven't even gotten to the prepared food (two different yakitori sections, reheatable fried foods that stay crunchy, and lots of appealing salads and cooked vegetables).

Today's offerings include grilled tuna in a soy wasabi marinade, and a pan-roasted squab with curried apricot chutney, neither typical bistro fare. It makes me think wistfully of compound butters and pestos of fresh herbs and toasted nuts, of mushrooms and lardons, eggs and roast chicken, none of which appear anywhere on the menu. I order myself an appetizer portion of mussels and a side of frites to start and a green salad. After an extended cross examination of the waiter, Enid orders a beet and goat cheese salad and the veal chop with Roquefort butter.

I guide Delia through the slaw: green cabbage with fennel and green apple and a light dressing of rice wine vinegar, sugar, lime juice, canola oil, and caraway seeds. Kai makes the butternut squash with applesauce, nutmeg, grains of paradise, and cinnamon. I work on a light pasta salad that I have been playing with, orecchiette pasta with white beans, chopped celery, green peas, and feta in red wine vinaigrette with fresh oregano. The case gets filled, Kai takes off, the doors get opened, and we begin to serve customers. While Delia takes a phone order, I head into the kitchen and take the brisket out of the oven. It is mahogany brown and juicy, and perfumes the kitchen immediately, the scent wafting out into the store. "What is that smell?" Delia says, eyes closing, inhaling deeply. "That, is hope," I say.

Well, I was up bright and early, and while everybody else went to church or whatever they do on Sunday morning, I was chopping turkey and ham and mushrooms for the casserole and mixing chopped pickled peaches and pecans with cream cheese for the salad that had to congeal in the fridge at least two hours. I also decided to go ahead and mix all the dry ingredients and shortening for the biscuits so all I'd have to do would be to add buttermilk at the last minute, cut 'em out, and bake 'em. That left only the cheese grits, which I knew could be boiled in advance, then mixed with butter and sour cream and eggs and cheddar and a little garlic and seasonings, scraped into a big baking dish, and stuck in the oven with the casserole to get nice and golden by the time everybody arrived.

In tofu, I saw the rifles and shotguns used to plug deer in soybean fields. In grains, I saw the birds, mice, and rabbits sliced and diced by combines. In cabbage, I saw caterpillars killed by insecticides, organic or not. In salad greens, I saw a whitetail cut open and dragged around the perimeter of a farm field, the scent of blood warning other deer not to eat the organic arugula and radicchio destined for upscale restaurants and grocery stores in San Francisco. In Joey’s kale and berries, I saw smoke-bombed burrows. Even in the vegetables from our garden—broccoli and green beans, lettuce and snap peas—I saw the wild grasses we uprooted, the earthworms we chopped with our shovels, the beetles I crushed between thumb and forefinger, the woodchucks I shot, and the dairy cows whose manure and carcasses fed the soil. In my own life and in the lives around me—heron and trout, hawk and hare, coyote and deer—I saw that the entire living, breathing, eating world was more beautiful and more terrible than I had imagined. Like Richard, I saw that sentient beings fed on sentient beings.

Mother’s bread crumb stuffing was particularly delicious this year, made with apples, prunes, chestnuts, thyme, tarragon, fine-cut onions and celery. In the lush salad of many gourmet greens were tiny sections of clementines, dried cranberries, chopped escarole, cherry tomatoes from Mexico. The mashed sweet potatoes were (secretly) laced with marshmallow—one of Mother’s prized family recipes.

Broccoli and Chickpea Salad Serves: 4 For the Salad: 6 cups broccoli, cut into small florets 1½ cups cooked chickpeas or 1 (15-ounce) can no-salt-added or low-sodium chickpeas, drained ¼ cup chopped red onion 1½ cups halved cherry tomatoes ¼ cup pine nuts or walnuts, toasted For the Dressing: ¼ cup fresh lemon juice ½ cup water ¼ cup walnuts ¼ cup pitted and chopped dates 1 teaspoon Dijon mustard 1 clove garlic Steam broccoli until just tender, 5 to 7 minutes. Once cool, combine with chickpeas, onion, cherry tomatoes, and nuts. Blend dressing ingredients in a high-powered blender. Toss salad with desired amount of dressing. Leftover dressing may be reserved for another use. PER SERVING: CALORIES 298; PROTEIN 13g; CARBOHYDRATE 40g; TOTAL FAT 12.9g; SATURATED FAT 1.1g; SODIUM 70mg; FIBER 8.9g; BETA-CAROTENE 809mcg; VITAMIN C 139mg; CALCIUM 119mg; IRON 3.8mg; FOLATE 218mcg; MAGNESIUM 105mg; ZINC 2.5mg; SELENIUM 7mcg

People aren’t either wicked or noble,” the hook-handed man said. “They’re like chef’s salads, with good things and bad things chopped and mixed together in a vinaigrette of confusion and conflict.

GEORGIAN BEET SALAD Put boiled beets, pitted prunes, garlic, walnuts, and sour cream in a food processor and pulse to a grainy paste. Garnish with rough-chopped walnuts and cilantro. Serve with crusty bread.

here and what everyone expected. (At home—“à la maison,” as Mathieu Kergourlay refers to it—our salads are dressed with olive oil, lemon, and salt. Basta.) “Two parts oil, one part vinegar, plus mustard,” Viannay said. “And salt and pepper.” To make a beurre rouge, Young Mathieu explained, you chop up shallots fine (émincer), sweat them in butter (suer), don’t let them brown, add a liter of red wine, reduce slowly until it’s a syrup, and build it back up (monter) by whisking in a half-kilo of butter, bit by bit.

In the top left you have simmered Nagaoka bamboo shoots and wakame seaweed from Izumo, served in a Karatsu-ware bowl. Next to that, on the long Oribe dish, is grilled masu salmon seasoned with pepper tree leaves. The square Kutani bowl is dashi-simmered egg scrambled with green peas. The next row down is a series of five small Imari plates. Starting on the left: white miso clam gratin; salad of finely chopped cockles and Kujo green onion; tilefish sashimi with a ponzu, miso, and pepper-tree-leaf dressing; slow-cooked Tamba chicken in a salt koji marinade. At the end, on the right, is pickled sweetfish sushi, served whole. The round dish at the bottom is a selection of wild vegetables: butterbur buds, devil's-walking-stick, ostrich fern, momiji-gasa, bracken shoots, and smilax. Normally those would be served as tempura, but I've gone for something a little different and deep-fried them Western-style instead. Sprinkle them with matcha salt if you like, or they go very nicely with this green peppercorn-infused Worcestershire sauce." Nagare produced a bottle of white wine. "Now, will something like this do?" "Hang on a moment," said Kana, reaching for her digital camera again. "My friend in Tamba makes this," continued Nagare. "Hundred percent Chardonnay grapes, fermented in small French casks, apparently. Has an elegant flavor--- perfect for spring, I'd say.

HONEY MUSTARD VINAIGRETTE You can alter this basic recipe by adding any of the following ingredients: ½ teaspoon sweet paprika, 1 teaspoon grated lemon or orange peel, or 1 teaspoon dried herbs, such as tarragon, basil, mint, or oregano. If you prefer fresh herbs, use 1 tablespoon of the finely chopped leaves. TOTAL TIME: 5–10 MINUTES YIELD: 1½ CUPS ¼ cup vinegar of your choice 1–2 tablespoons freshly squeezed lemon juice, lime juice, or orange juice 1 tablespoon honey 1–2 garlic cloves, finely minced or pushed through a garlic press 1 tablespoon prepared mustard or 1 teaspoon powdered mustard ¾ teaspoon salt, or more or less to taste Freshly ground black pepper to taste 1 cup extra virgin olive oil, preferably unfiltered Combine all ingredients except the oil and mix until well blended. You can beat with a spoon or wire whisk or blend for ten seconds in a food processor on medium-high speed. Then add the oil in a thin drizzle, whisking constantly. If you’re using a food processor, process on medium speed as you add the oil. Pour enough dressing over the salad to coat the greens, but not so much that it pools in the bottom of the salad bowl. Store in the refrigerator for up to two weeks. Bring to room temperature before using.

Here is a basic recipe for salad dressing which you can vary according to the flavorings or herbs you decide to use. Salad Dressing 1 cup apple cider vinegar 1/3 cup lemon juice 1 cup olive oil ½ teaspoon salt ¼ teaspoon pepper Mix everything together in a shaker jar. Variations: Add 1 tablespoon of Dijon mustard Add 1 teaspoon or more of red pepper flakes, or a dash of hot sauce Add 4 cloves of garlic, minced Add a handful of chopped herbs, either fresh or dried Add ½ cup of thick yoghurt to make a creamy dressing which can double as a sandwich spread. This salad dressing can also be used as a marinade for meats and poultry. The vinegar will tenderize tough cuts as well as add flavor. Marinate the meat for at least 3 hours or preferably overnight. Afterwards, you can reduce the marinade to make a flavorsome sauce.

Chicken and dumplings, chicken à la king, chicken salad, chicken fricassee, chicken tacos, Kentucky Fried Chicken, chicken burritos, chicken marinara. Sound good? How about this, you little peckerheads. Chicken and rice, chicken almondine, chicken croquettes, spicy chicken wings, sweet and sour chicken, chicken fried rice, chicken florentine. Yummy, huh? That could be you, you know. Oh yeah. Mess with me, you clucky fuckers, and you’ll be chopped up in little pieces and wearing a garnish of parsley and parmesan and crusted up to your eyeballs. Your kids’ll be omelets. You know why the chicken crossed the road? To get away from me!

2 grilled chicken breasts, diced 1 avocado, peeled and diced 5-6 green lettuce leaves, cut in stripes 3-4 green onions, finely chopped 5-6 radishes, sliced 7-8 grape tomatoes 2 tbsp lemon juice 3 tbsp extra virgin olive oil 1 tsp dried mint salt and black pepper, to taste

Ginger Glazed Salmon   1 salmon fillet 1 small yellow onion, chopped 2 tablespoons honey 4 tablespoons grass-fed butter 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon dill Juice of 2 small limes Salt and pepper, to taste   Instructions: Massage the salmon fillet with half of the butter, season it with salt, pepper, and dill. Place it on a bed of chopped onions and cook in the oven until just pink and tender in the center.   In a separate sauce pan combine the honey, juice of 2 limes, minced ginger, and minced garlic together with the butter to make a warm glaze. Pour this glaze over the salmon and place back in the switched off oven for 3-5 minutes. Remove and serve with a simple green salad.

Even though she only used the dagger Jerin gave her for chopping meat and vegetables, Ethan still insisted she keep it on her at all times. That way, she mused, if anyone did attack her, she could make them a salad or something.

He’s wrong, you know. However glorified he made it sound. Maybe my perspective is skewed, but that’s not how I recall it.” I pulled out a head of lettuce and a knife. “After you, everything seems mediocre.” Mason walked over and leaned on the counter next to me. “Thanks. Even if you’re only saying that to make me feel better.” I placed the lettuce on a cutting block and chopped it for salad. “I’m not just saying that. You were there. You should know. It wasn’t just sex. It was super freaking hot and unlike any other experience I’ve had.” He grinned. “Hearing you talk like that has me pretty turned on, but the way you’re murdering that lettuce has me kind of intimidated, as well.” I laughed and set the knife down. “I’m sorry. I’m just so pissed. I can’t believe he was talking about any of this.” “I really don’t think he was doing it to be an ass, honest. He was talking, thinking about the past.” Mason grabbed my hands and pulled me to his chest. “It just sucked to hear on my end and, if anything, I should be the one murdering the lettuce right now.” He tilted my chin up and kissed me. “Do you maybe have a tomato or something I can take my aggression out on?” “Cucumber?” “There’s some symbolism there. A little dark and disturbing, but I like it.” Laughing, I pulled the cucumber out of the small refrigerator. “Have at it.” He set it on the cutting block and picked up the knife. “You sure you don’t want to hack into this one?” “It’s all you.” I moved the lettuce to a big bowl then set it in front of Mason, who was moving the cucumber around the cutting board, seemingly unsure where to start. “You’re supposed to be murdering it, not trying to score a second date.” “I’m going to be honest. It feels a little barbaric.” I bit back a smile. “Okay, well, when you’re done sweet-talking the cucumber, will you coax it into the salad bowl for me?” “Why? You going to toss it for me?” “Yes, Mason. I’m going to toss your salad.” He rubbed his chin. “Okay, why not.” I nudged him out of the way and started cutting the cucumber myself. “Stop corrupting my dinner.” “Hey.” He wrapped his arms around my waist. “I’m just helping. I have no idea what you’re talking about

Adzuki beans are small, russet-colored beans. They have a thin white line on the ridge. They’re somewhat thick-skinned with a sweet, nutty flavor. Black beans or turtle beans have a beautiful matte black color. The flesh is cream-colored with a rich, earthy flavor. Cannellini or white beans are white and kidney-shaped. They have a creamy, smooth texture and are good in soups and salads. Chickpeas are round, cream-colored legumes. Extremely popular in the Mediterranean, India, and the Middle East, they have a nutlike flavor. Very high in fiber and nutrients, they’re great when tossed on a salad, mixed with some chopped onion and olive oil, or pureed into hummus. Fava beans or broad beans are usually available whole in their pods or peeled and split. They’re large and light brown with a nutty taste and a slightly grainy texture. Great Northern beans are large white beans with a creamy texture. Use them in baked bean dishes. Navy beans are small white beans and are so called because the U.S. Navy used to keep them aboard ships as a standard provision. Pinto beans are perhaps the most popular beans in the United States. Pale pink with streaks of brown, once cooked, they turn entirely pink. They have a rich, meaty taste.

QUINOA SALAD 6-8 servings (recipe can be doubled. Makes a great workday lunch over arugula and/or spinach—protein, vegetables, vitamins, fiber, AND low-calorie!) 1 c. uncooked quinoa, rinsed very well and drained (the soapy substance tastes bitter if you don’t rinse it off) Vegetable or chicken broth, if desired 1/2 c. chopped green onions, white and pale green parts only (about 2 bunches) ¾ c. chopped fresh parsley 3-4 Tbsp. chopped fresh mint, to taste (optional) 1 clove minced garlic 1 c. grape or cherry tomatoes, cut in halves or quarters ½ cucumber, chopped ½ cup diced red or yellow pepper 1 can black beans, rinsed and drained (optional) ½ tsp. salt, or to taste (less if you are cooking quinoa in a salted broth) ¼ tsp. pepper, or to taste 3-4 Tbsp. extra virgin olive oil 3-4 Tbsp. fresh lemon juice (1-2 lemons) Cook the quinoa as directed on package—normally about 15 minutes. If it is well rinsed, use about 1-3/4 cups water, or vegetable or chicken broth, for 1 cup of quinoa. It is done when the quinoa sprouts little curly “tails.” If all liquid is not absorbed, strain it to remove the liquid. Chill the cooked quinoa if possible; add vegetables and herbs (and beans, if using). Whisk olive oil, lemon juice, salt & pepper in a bowl with a fork until well blended. Add to salad and mix thoroughly. Taste & correct salt & pepper. Chill salad if possible; the flavors will blend as it sits. Other vegetable/herb choices: carrots, zucchini, cilantro (instead of mint).

One thing an early-on writer has to learn, is to be comfortable with and responsive to critique. When five people in a group tell you this chapter sucks; don’t snap back at them with, “Sure, but it gets better in another 6 or 7 chapters!” Listen. – Thank them. – Consider. They can look from a fresh perspective, and catch things that you might be too close to see. But, you will also learn along the way that not everyone in a group of relative amateurs themselves, is going to catch everything, and there will be a few who seem to never understand much of anything. Some will always want paragraphs chopped down to explosive missiles of passion, while others are more used to long composite paragraphs that I myself find impossible to wade through. You may, once you have hit your full stride and power, feel comfortable telling a few of them, “Look. This isn’t a diner. I don’t take orders: ‘I’m gluten intolerant; he can’t do salt; she’s allergic to peanuts ...’ “If what I offer is a salad bar, then No; I am not going to fry you up a cheesesteak!

Speaking of mangoes, one delicious alternative meal is mango salsa, which you can make by chopping mangoes, tomatoes, cucumbers, celery, cilantro, and garlic (if desired) in the food processor. Serve in cucumber boats, lettuce wraps, or over greens. And in place of the avocado-orange juice salad dressing, try mashing up some guacamole, topping your salad with it, then sprinkling the whole thing with lime juice. Another great detox dish is a food-processor grind-up of apples and cauliflower or apples and cabbage.

Remember to include different kinds of lettuce and greens, tomatoes, shredded onion, and at least one shredded raw cruciferous vegetable in your salad every day. For added veggies, choose from red and green bell peppers, cucumbers, carrots, bean sprouts, shredded red or green cabbage, chopped white and red onion, lightly sautéed mushrooms, lightly steamed and sliced zucchini, raw and lightly steamed beets and carrots, snow peas, broccoli, cauliflower, and radishes. Add different types of beans as well as some cooked vegetables for variety.

In ten minutes I am at the massive Whole Foods on Kingsbury. I go to the salad bar. I fill containers with carrots, celery, sliced onions, shredded cabbage, chopped tomatoes. Garbanzo beans and corn. Shredded chicken, peas, chopped cauliflower, and broccoli. Baby spinach leaves. Cooked barley. I check out, with my three salad bar containers, and head back toward home. I stop at La Boulangerie and pick up a baguette. I get home and don't even take my coat off. I get out one of my big stock pots, and dump all three containers into the pot. From the pantry, a jar of Rao's marinara. From the freezer, a container of homemade chicken stock. I don't even bother to thaw it, I just plop it like an iceberg into the pot. Salt, pepper, and pepper flakes for heat. I crank the heat to medium, give it a stir and leave it.

Slow Cooker Hot German Potato Salad 5 med. potatoes (about 1 3/4 lbs.), cut into 1/4" slices 1 large onion, chopped 1/3 cup water 1/3 cup cider vinegar 2 tbs. all-purpose flour 2 tbs. Sugar 1 tsp. Salt 1/2 tsp. celery seed 1/4 tsp. Pepper 4 slices crisply cooked bacon, crumbled Mix potatoes and onion in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except bacon; pour into cooker. Cover and cook on LOW 8-10 hrs. or until potatoes are tender. Stir in bacon. Enjoy!

Belgian Endive and Radish Salad SERVES 4 PREPARATION TIME 10 minutes 2 large heads Belgian endive, halved lengthwise and leaves separated 12 radishes, thinly sliced 3 tablespoons chopped parsley leaves 1 tablespoon Chardonnay vinegar 3 tablespoons extra virgin olive oil sea salt and freshly ground black pepper 1 Toss the Belgian endive leaves, radishes and parsley together in a bowl. 2 Whisk together the Chardonnay vinegar and oil in a small bowl and season with salt and pepper. Drizzle the dressing over the leaves and toss together to combine.

Chicken Salad Sandwich - Shred or chop some leftover chicken, and combine it with diced celery, dice apples, cut grapes, a tiny bit of organic or vegan mayo, a squeeze of lemon, salt and pepper to taste. Serve on whole grain (or gluten-free) pita bread, sandwich slices, or bagel.

savory cheesecakes Makes 24 ½ cup seasoned bread crumbs 2 tablespoons melted unsalted butter 1 8-ounce package light cream cheese 1 egg ½ cup grated Gruyère cheese 1 teaspoon Dijon mustard ½ cup grated Parmesan cheese ¼ teaspoon paprika Salt and pepper ½ 10-ounce package of frozen chopped spinach, defrosted and squeezed dry Green part of 1 scallion, chopped Mini 1. Preheat oven to 350°F, and prepare 24 mini muffin cups by spraying with cooking spray. 2. Mix bread crumbs and unsalted butter and then press into bottoms of muffin tins. 3. Mix all other ingredients in a bowl and divide among muffin tins. 4. Bake for 20 minutes until set and slightly brown and serve warm. Great leftover idea: These are good reheated and crumbled over salads the next day. CALORIES 62 calories FAT 4 grams PROTEIN 3.3 grams SODIUM 159 mg CARBOHYDRATES 3 grams

GARBANZO BEAN SALAD ½ cup garbanzo beans, drained ½ cup cucumber, chopped 2 tablespoons red onion, chopped 1 teaspoon garlic, minced

Favourite Fresh Fruit Salad   This best fresh fruit salad you can prepare with any fresh fruits available in any season. It is very refreshing and also very low in calories. I normally use different fresh fruits to make this salad which depends on the season. You will never want to try any of the disgusting can fruit salads available in the market once you master this one.   5 servings Prep time:    Ingredients Take ½ cup of each fruit Raspberries Blueberries Bananas (sliced and peeled) Kiwi fruit (sliced and peeled) Pineapple (cored, sliced and peeled) Peaches (sliced and peeled) Red grapes (halved) Mangoes (hulled and sliced) Strawberries (sliced, skinned and cored) Watermelon and Cantaloupe Juice of 1 fresh-squeezed lemon Honey or granulated sugar to taste   Instructions 1.    First step is to prepare the banana dressing. 2.    Take a small bowl, mash a banana with a fork. 3.    Add just a small amount of lemon juice but you can add more if you want more consistency. 4.    Add sugar or honey to sweeten the dressing. 5.    Set aside the banana dressing to use it later. 6.    Take the Watermelon and Cantaloupe and remove their flesh and cut into bit-size pieces. 7.    Take a large bowl and combine all the mixed prepared fruits. 8.    Add prepared banana dressing over the prepared fruits. 9.    Gently toss the fruits to coat the complete layer. 10. Cover it and refrigerate for few hours before serving. 11. You can serve it in chilled cocktail glasses to make it look appetizing.   Serving suggestions   Top this fresh salad with chopped nuts.

Healthy Waldorf Salad Waldorf salad is just one of those recipes that consistently amazes. It’s a great culinary invention and is one of my favorite dishes. It is simple yet it can easily become the best part about a meal. There are many different varieties and ways to customize, all of which are awesome. This recipe cuts out some of the fat, oil, and calories used in other recipes. Instead of using heavy cream and mayo, it uses yogurt and lemon juice. Feel free to customize, however you wish. Ingredients – - 1/4 cup of Yogurt - 1 Tablespoon of Fresh Lemon Juice - 1/2 teaspoon of Salt - 1/2 teaspoon of Pepper - Around 2 cups of Apple or roughly one large Apple, cored and cut into bite size pieces - 1/2 cup of Celery, thinly sliced - 1/2 cup of Grapes, halfed - 1/2 cup of Walnuts, chopped - 3/4 cup of Lettuce - 2 teaspoons of Honey Directions- In a large bowl, whisk together Yogurt and Fresh Lemon Juice. Stir in Salt and Pepper. Mix in Apple, Celery, and Grapes. Toast the Walnuts. Mix in Walnuts and Lettuce. Top salad with Honey. Serve.

CABBAGE SALAD TOTAL TIME: 40 minutes | SERVES: 1 or 2 2 tablespoons coconut oil 1 onion, chopped ½ head cabbage, shredded ½ cup pine nuts 4 tablespoons coconut oil 1 teaspoon apple cider vinegar 1 teaspoon sea salt ½ teaspoon pepper 1.   Add coconut oil and the onion to a skillet

Italian Summer Pasta Salad   1 ½ cups pasta (bowtie and corkscrew shapes hold up the best) 2 cups broccoli, chopped 1 cup cauliflower, chopped 1 cup fresh mushrooms, chopped 1 can artichoke hearts, drained ½ cup sweet yellow onion, chopped 1 cup balsamic or Italian salad dressing ¾ cup sliced black olives 1 ripe tomato, chopped 1 avocado, chopped   Cook the pasta according to package directions, drain, and rinse with cold water. In large bowl, combine all ingredients, adding in cold pasta at the end. Toss to coat. Cover and keep cold.

Grilled Yellowfin Tuna with a White Bean and Oregano Salad 6 ounces sushi-grade yellowfin tuna Salt Cracked black pepper ¼ teaspoon crushed garlic ½ lemon, juice of 2 ounces olive oil ¼ cup water 1 teaspoon fresh basil, chopped ½ tablespoon dried oregano 12 ounces cooked white beans 1 teaspoon parsley, chopped Season the tuna with the salt and pepper and grill each side for 30–45 seconds. Set aside to cool. Mix the garlic, lemon juice, olive oil, water, basil, oregano, and beans in a cold mixing bowl and let marinate for 3 hours in the refrigerator. To serve, bring the salad to room temperature and place it in the middle of a shallow bowl. Slice the tuna thinly, and lay it on top of the bean mixture. Garnish the plate with the chopped parsley.

BEET AND CARROT SALAD 4 to 5 whole carrots 1 small beet Peel carrots and beet. Grate all and mix together in one bowl. Makes 4 servings. CARROT GINGER SOUP (ALTERNATE RECIPE HERE) Carrot Ginger is an excellent anti-inflammatory soup. If you experience reactivity, you can always add some of this soup to your lunch to soothe your digestive system. 1½ lb carrots 1 zucchini 1 onion 2 to 3 cloves garlic Raw ginger, peeled and minced, to taste Cinnamon, cumin, onion powder to taste Freshly ground black pepper to taste 1 quart water Chop vegetables and simmer with spices in water (for thicker soup, use ½ quart of water) until soft. Puree in blender or food processor. Makes 6 to 8 servings. SAUTÉED KALE WITH VEGETABLES 5 to 6 cups chopped kale 4 shiitake mushrooms, chopped 2 tbsp extra virgin olive oil Herbs of your choice Sauté kale and shiitakes in olive oil with herbs of choice. Let cool and add your favorite topping (pumpkin seeds, cheese, avocado, almond slivers, etc.), or mix in other vegetables to test. Makes 2 servings. KALE, CHICKPEA, AND GOAT CHEESE SALAD 1 bunch kale 2 tbsp extra virgin olive oil ½ cup low-sodium chickpeas ½ apple, chopped 2 ounces goat or sheep’s milk cheese Lime Agave Vinaigrette (here) Sauté kale in extra virgin olive oil for 1 to 2 minutes. Add chickpeas. Finish with apple, cheese, and Lime Agave Vinaigrette. Once you have tested mustard, you can substitute Mustard Vinaigrette (here) for the Lime Agave, if you prefer. Makes

William never let me down. Tonight’s dinner was as much theater as food. Each course was presented in such an unusual way that I wanted to hang the plates on the walls, as they seemed too pretty to eat. From tiny, perfect pastry parcels of an indescribably delicious duck filling, served on tiny bare tree branches, to a salad of local greens to lamb chops with a fig glaze and swirls of green mousse and tiny, perfect vegetables, I was kept in rapture.

THE ROMANS SALTED their greens, believing this to counteract the natural bitterness, which is the origin of the word salad, salted. The oldest surviving complete book of Latin prose, Cato’s second-century-B.C. practical guide to rural life, De agricultura, suggests eating cabbage this way: If you want your cabbage chopped, washed, dried, sprinkled with salt or vinegar, there is nothing healthier.

Teddy knew what everyone would order before they even sat down. It was meat loaf night, which was Charlie's favorite, so of course he'd have that with extra gravy on the side. His mom would stick with the scallops, Gretchen would get the chicken, Jane would either get the scallops or the short ribs (depending on how much red meat she'd eaten that week), and Kay would get the chopped salad with a piece of salmon on top. A calm came over Teddy as his family went around and ordered, one by one, and he had guessed right. He ordered the skirt steak, creamed spinach, and a glass of cabernet. No one got dessert, although Kay and Gail both ordered Baileys on the rocks as they almost always did.

The reality is that Hawai‘i is more of a salad bowl, or better yet a plate of chop suey: each ethnicity tossed together but still distinct. Growing up, we poked fun at each other’s differences and quirks in a good-natured way, while also being aware and proud of those unique traits that made us who we are.

Tag arrived with the food. The Blue Door was known for using as much local food as possible. Tag had brought thin-crust gourmet pizzas with fresh mozzarella cheese, tomatoes they grew behind the restaurant, garlic from Gilroy, artichoke hearts from Castorville and olives from Paso Robles. I knew the vegetables in the chopped salad came from a local farmer’s market that sold produce grown in the Salinas Valley and the dressing was made with olive oil from a boutique grower in Carmel Valley. He’d brought a selection of fruit—raspberries from Watsonville, strawberries from Oxnard, grapes from Delano—and a selection of cheeses from a small producer in Point Reyes Station.

Lula is two inches shorter than me and has a lot more volume. Much of the volume is in boobs and booty, giving her a voluptuousness that would be hard to duplicate with surgery. Lula achieved her voluptuousness the old-fashioned way. Pork chops, fried chicken, biscuits and gravy, tubs of mac and cheese and potato salad, barbecue ribs, chili hot dogs. Her hair was magenta today. Her skin is polished mahogany. Her dress and five-inch stiletto heels are from her Saturday night ’ho collection and two sizes too small. The overall effect is spectacular, as usual. I

Peanut-Lime Dressing Makes about 1 3/4 cups 1/4 cup freshly squeezed lime juice 1 tablespoon fish sauce 1 tablespoon rice wine vinegar 1 teaspoon soy sauce 1 tablespoon finely grated ginger 1/4 cup peanut butter 1/2 jalapeño pepper, stemmed and sliced 3 tablespoons neutral-tasting oil 1 garlic clove, sliced Optional: 1/4 cup coarsely chopped cilantro leaves Place all the ingredients in a blender or food processor and blend until smooth. Thin with water to desired consistency—leave it thick to use as a dip, and thin it out to dress salads, vegetables, or meat. Taste with a leaf of lettuce, then adjust salt and acid as needed. Refrigerate leftovers, covered, for up to 3 days. Ideal for cucumbers, rice or soba noodles, romaine, and serving alongside grilled or roasted chicken, steak, or pork.

She picked up salted butter, thick Greek yoghurt, and cream. The menu was not modest. Her basket was already heavy with Charlotte potatoes, fresh herbs, and a Duchy chicken. It was too hot for a roast chicken, but Piglet had once heard Nigella say something about a house only being home once a chicken was in the oven. And anyway, there would be salads: one chopped and scattered with feta and sumac, another leafy with soft herbs. New potatoes, boiled and dotted with a bright salsa verde. Bread and two types of butter: confit garlic, and Parmesan and black pepper.

march .. .. CHOPPED SALAD CABERNET-BRAISED SHORT RIBS WITH MIXED HERB GREMOLATA GORGONZOLA POLENTA LEMONY GREEN BEANS MIXED BERRY TART

For iron and pep, I wanted to make a cold lentil salad with a zingy orange-ginger vinaigrette, handfuls of chopped herbs, and slices of white peach. (The purple-green Puy lentils, more common than the orange ones in France, just seemed too dark for a summer salad.) After unpacking half the kitchen while standing, against my better judgement, on a kitchen chair, I ended up not with orange lentils, but with a bag of yellow split peas. That would have to do. The split peas had been hiding up there for a while--- I'm pretty sure I bought them after a trip to Puglia, where we were served warm split-pea puree drizzled with wonderful glass-green olive oil and a grind of fresh pepper. Still hankering after a cold salad, I tried cooking the dried peas al dente, as I would the lentils, but a half hour later, where the lentils would have been perfect, the split peas were a chalky, starchy mess. I decided to boil on past defeat and transform my salad into the silky puree I'd eaten with such gusto in Italy. When the peas were sweet and tender and the liquid almost absorbed, I got out the power tools. I'm deeply attached to my hand blender--- the dainty equivalent of a serial killer's obsession with chain saws. The orange-ginger vinaigrette was already made, so I dumped it in. The recipe's necessary dose of olive oil would have some lively company. The result was a warm, golden puree with just enough citrus to deviate from the classic. I toasted some pain Poilâne, slathered the bread with the puree, and chopped some dill. My tartines were still lacking a bit of sunshine, so I placed a slice of white peach on top.

Platters upon platters of cured meats quickly disappear, followed by a salad of roasted artichokes, followed by a ravioli with a creamy truffle sauce, followed by a lamb chop with an Umbrian pesto. Everyone gushes over the food--- it is mountainous and never ending, a salty, savory parade of spring produce and aged ingredients. It is satiating down to my bones.

However, when you have a free fifteen minutes at home, treat yourself to this well-spent recipe for a beautifully scented kitchen counter: Place the peel of citrus fruit (mix, if you can, orange, lemon, and lime) in a large salad bowl; finely chop stalks of your favorite fresh herbs (fresh or dry), add some dried potpourri (even a stale one you were going to throw out) and a few drops of essential oil in your favorite scents (rose is my basic). Tossing the ingredients together as if it were a salad is all it takes to release a welcoming fragrance.

italian vinaigrette ¼ cup red wine vinegar 2 tablespoons minced fresh oregano (or 2 teaspoons dried) 1 clove garlic, minced 1 teaspoon mustard powder ¾ cup extra-virgin olive oil ½ teaspoon salt ¼ teaspoon black pepper This is a great marinade for chicken or shrimp, or it can be used instead of the lemon oil in our Green Cabbage Slaw. Mix together the vinegar, oregano, garlic, and mustard powder in a small bowl. Add the olive oil in a steady stream while whisking to emulsify. Adjust the seasoning with salt and pepper and whisk until fully incorporated. raspberry walnut vinaigrette ½ cup fresh raspberries, finely chopped or smashed ¼ cup apple cider vinegar 2 tablespoons finely chopped walnuts 1 teaspoon minced fresh cilantro (or ¼ teaspoon dried) ¾ cup extra-virgin olive oil Salt and black pepper This dressing is used in our Harvest Grilled Chicken Salad, but it’s also delicious on a summer salad of baby spinach, chopped berries (blueberries, blackberries, strawberries, and raspberries), and diced cucumbers, or mix it into any variation of a Protein Salad. You can also swap out the raspberries for a different berry in this recipe, or use crushed pomegranate seeds in the winter. Mix together the raspberries, vinegar, walnuts, and cilantro in a small bowl. Drizzle in the olive oil while whisking steadily to emulsify. Adjust to taste with salt and pepper and whisk until fully blended.

I take the roasting pan of braised chicken thighs with shallots and tomatoes and mushrooms in a white wine Dijon sauce out of the fridge and pop it in the oven to reheat. I dump the celery root potato puree out of its tub and into my slow cooker to gently warm, then grab the asparagus that I steamed yesterday and set it on the counter to take the chill off. I pull the butter lettuce I bought at Whole Foods out and separate the leaves into a bowl, filling it with cool water as I go, and when they are clean, I pop them into my salad spinner and whizz the crap out of them. They go into the big wooden salad bowl I got in Morocco. When dinnertime comes I'll chop the asparagus and add it to the salad along with some tiny baby marinated artichokes, no bigger than olives, toss with a peppery vinaigrette. The sourdough baguette I picked up goes into the table intact; I love to just let guests tear pieces off at the table. The three cheeses I snagged at the cheese counter get set to the side so that they will be appropriately room temp by the time I serve them after dinner. I might not be French, but all those years there have stuck, and I simply cannot have dinner without some cheese after.

All I can say is the bubbling pizza tasted as spectacular as it looked, and I didn't even fool with fixin' a salad to go with it. Since Sugar and Spice were begging and whining, I picked off a few pieces of sausage and pepperoni and tossed them to the dogs while I kept watching Emeril roll out and stretch some dough and trying not to think about Vernon and Sally and the way they'd deceived me. What I really wanted to do was scream at Emeril that his dough was too thick and more like the Chicago style than the crisp classic Neopolitan one I was eating. But, instead, I finished munching on the slice, and looked at the meatballs and pieces of bacon and golden mushrooms and shiny olives and onions nestled in all the melted cheese on the next slice, and started nibbling on that one. By now, Emeril was chopping herbs while he sautéed onions and garlic in olive oil, and when I wasn't concentrating on him, my thoughts shifted again to Vernon and Sally, and the humiliating stunt they'd pulled on me, and how I'd really like to take my gun and blow both their brains out. Then I wondered why in hell Emeril would dog up his pizza with so much tomato sauce, and Sugar was driving me crazy begging for more meat, and before I realized it, I was sinking my teeth into a third slice loaded mainly with red peppers and sausage that had a wonderful fennel taste and telling myself how much better this pizza was than the one Emeril was fixin'.

They get so busy, Victor Hernandez starts to help out as a sous chef, chopping up bowls of onions and garlic and peppers, making salads and mixing marinades. He brings in a bagful of chili peppers one day, some long and narrow and shriveled as old fingers, some petite and glossy as young fingers. He roasts them under the broiler and in a dry skillet, then slides off the charred outer skins. And Sirine uses slices of the soft inner hearts puréed into the baba ghannuj and marinades for the kabobs. "They say that pepper is good for love," Victor tells her, then raises his eyebrows at Mireille, who turns pink. "It brings heat to the blood.

Every man on the Explorer had a job to do, and with so many of the systems still works in progress, and only a very small window for the recovery, the crew had virtually no downtime. But when they could steal even a few hours, life was comfortable. A crew of fifteen cooks worked in the mess hall, keeping it provisioned twenty-four hours a day. At any moment, a crew member could stop into the mess and get a good, hot meal—rib eye steaks, lamb chops, burgers, seafood, as well as an array of salads, desserts, and freshly baked bread and pastries. For men who had only a few minutes, lounges around the ship were stocked with fresh fruit, nuts, candy, coffee, tea, and soft drinks. There was even a soft-serve ice cream machine. Two native New Yorkers had arranged for the cooks to buy and hide a large supply of bagels, lox, and cream cheese that they managed to conceal in the depths of the walk-in freezer—for a few days, until someone found the stash and word got out.

TOMATO SALAD/SAUCE 1 pound ripe tomatoes (2 or 3 tomatoes) 1 teaspoon finely chopped garlic ¾ teaspoon salt ½ teaspoon freshly ground black pepper ⅓ cup extra-virgin olive oil 1 cup shredded basil leaves PASTA Salt to taste 8 cups water 1 pound penne or bow-tie pasta ⅓ cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano) FOR THE TOMATO SALAD/SAUCE: Cut the tomatoes in half crosswise, parallel to the stems, and gently press the seeds out. Cut the flesh into ½-inch pieces, and put them in a bowl large enough to hold the finished dish. Add the remaining salad ingredients, and toss well. FOR THE PASTA: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring occasionally, for about to minutes, more or less, depending on how firm you like your pasta. Add a 6-ounce ladle of the hot pasta water to the tomato salad. Drain the pasta in a colander, and acid it immediately to the tomato salad. Toss thoroughly, and divide the pasta among four soup plates. Sprinkle generously with the Parmesan cheese, and serve immediately.