Salad Spinach Quotes

Nim unwrapped a loaf of fresh dilled rye bread and opened a crock of trout mousse. He slathered up a big slice and handed it to me. [...] We had thinly sliced veal smothered in kumquat sauce, fresh spinach with pine nuts, and fat red beefsteak tomatoes (impossibly rare at this time of year) broiled and stuffed with lemon apple sauce. The wide, fan-shaped mushrooms were sauteed lightly and served as a side dish. The main course was followed by a salad of red and green baby lettuce with dandelion greens and toasted hazelnuts.

That’s fresh bread. I caught flounder off the rocks early this morning, so I stuffed them with crabmeat and shrimp. There’s a fresh spinach salad plus sautéed zucchini and shallots.

I lift the pot lids and see that I've made a fragrant yellow rice with cilantro. Somehow, black-eyed peas found their way into the rice, but I can tell from the smell that it works. The chicken looks juicy, and smothered in onions, it's cooked perfectly without a thermometer. The green salad with a spinach base is crisp. Not a complicated meal, but one made for comfort.

Acid dulls vibrant greens, so wait until the last possible moment to dress salads, mix vinegar into herb salsas, and squeeze lemon over cooked green vegetables such as spinach. On the other hand, acid keeps reds and purples vivid.

I picked up fresh spinach, prosciutto, a variety of cheeses and a wonderful loaf of crusty bread to go with it. I'd also make a green salad and had a special wine from the Burgundy region of France at home that would pair perfectly with the lasagna.

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.

She had made a cheddar-and-parsley roulade. Lina had made a lentil goulash, plus almond-and-white-chocolate blondies. Emmeline had made two different types of risotto. Erin had made lamb-and-asparagus mini pies and a strawberry-and-spinach salad. Renni had made bread-and-butter pudding using chocolate croissants. Andrea had made a hearty beef goulash plus zucchini with feta and mint. Sash had made a giant pumpkin cheesecake. The kitchen was a kaleidoscope of smells.

Eating was a welcome distraction, not for us but for them. However the piles on the plates clashed (macaroni cheese sauce oozing orangely under the spinach salad), however sour the mixtures they made (runaway grapes rolling in the gravy!), our guests chewed to prove that their existence hadn't been diverted. For the price of a quick casserole, they bribed us into agreeing that this was God's plan, life was going on. Their cliches were breath mints: they wanted us to suck away to sweeten the bad taste our misfortune left in their mouths. And so we did.

My favorite of all was still the place on Vermont, the French cafe, La Lyonnaise, that had given me the best onion soup on that night with George and my father. The two owners hailed from France, from Lyon, before the city had boomed into a culinary sibling of Paris. Inside, it had only a few tables, and the waiters served everything out of order, and it had a B rating in the window, and they usually sat me right by the swinging kitchen door, but I didn't care about any of it. There, I ordered chicken Dijon, or beef Bourguignon, or a simple green salad, or a pate sandwich, and when it came to the table, I melted into whatever arrived. I lavished in a forkful of spinach gratin on the side, at how delighted the chef had clearly been over the balance of spinach and cheese, like she was conducting a meeting of spinach and cheese, like a matchmaker who knew they would shortly fall in love. Sure, there were small distractions and preoccupations in it all, but I could find the food in there, the food was the center, and the person making the food was so connected with the food that I could really, for once, enjoy it.

I needed to talk to Vargina, to straighten this out, but felt suddenly faint, headed for the deli across the street. Just standing in the vicinity of comfort food was comfort. The schizophrenic glee with which you cold load your plastic shell with spinach salad, pork fried rice, turkey with cranberry, chicken with pesto, curried yams, clams casino, breadsticks, and yogurt, pay for it by the pound, this farm feed for human animals in black chinos and pleated chinos, animals whose enclosure included the entire island of Manhattan, this sensation I treasured deeply.

Everybody knows, but many deny, that eating red meat gives one character. Strength, stamina, stick-to-it-iveness, constitution, not to mention a healthful, glowing pelt. But take a seat for a second. Listen. I eat salad. How’s that for a punch in the nuts, ladies? What’s more, as I sit typing this on a Santa Fe patio, I just now ate a bowl of oatmeal. That’s right. Because I’m a real human animal, not a television character. You see, despite the beautifully Ron Swanson–like notion that one should exist solely on beef, pork, and wild game, the reality remains that our bodies need more varied foodstuffs that facilitate health and digestive functions, but you don’t have to like it. I eat a bunch of spinach, but only to clean out my pipes to make room for more ribs, fool! I will submit to fruit and zucchini, yes, with gusto, so that my steak-eating machine will continue to masticate delicious charred flesh at an optimal running speed. By consuming kale, I am buying myself bonus years of life, during which I can eat a shit-ton more delicious meat. You don’t put oil in your truck because it tastes good. You do it so your truck can continue burning sweet gasoline and hauling a manly payload.

The Princess attitude to food isn’t about obsessively scraping the oil off your salad, saying no to crème brûlée and taking a little snack bag of spinach everywhere you go. I truly believe it’s more important to consciously choose what you’re going to eat and enjoy every bite – even if it’s a gooey chocolate cake with extra sugary sprinkles – than to make a healthy diet such a burden that your life stretches out in front of you as a joyless, never-ending round of wafer snack breads. (Let’s face it, chocolate is a divine gift to us all and should be appreciated for the mood-altering drug that it is.)

Because this tea kaiseki would be served so soon after breakfast, it would be considerably smaller than a traditional one. As a result, Stephen had decided to serve each mini tea kaiseki in a round stacking bento box, which looked like two miso soup bowls whose rims had been glued together. After lifting off the top dome-shaped cover the women would behold a little round tray sporting a tangle of raw squid strips and blanched scallions bound in a tahini-miso sauce pepped up with mustard. Underneath this seafood "salad" they would find a slightly deeper "tray" packed with pearly white rice garnished with a pink salted cherry blossom. Finally, under the rice would be their soup bowl containing the wanmori, the apex of the tea kaiseki. Inside the dashi base we had placed a large ball of fu (wheat gluten) shaped and colored to resemble a peach. Spongy and soft, it had a savory center of ground duck and sweet lily bulb. A cluster of fresh spinach leaves, to symbolize the budding of spring, accented the "peach," along with a shiitake mushroom cap simmered in mirin, sake, and soy. When the women had finished their meals, we served them tiny pink azuki bean paste sweets. David whipped them a bowl of thick green tea. For the dry sweets eaten before his thin tea, we served them flower-shaped refined sugar candies tinted pink. After all the women had left, Stephen, his helper, Mark, and I sat down to enjoy our own "Girl's Day" meal. And even though I was sitting in the corner of Stephen's dish-strewn kitchen in my T-shirt and rumpled khakis, that soft peach dumpling really did taste feminine and delicate.

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.

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down. But, this kind of morning regime isn’t for everyone. You can get really hungry, particularly when you first start eating this way. And some people need to start the day with foods that deliver more heat and sustenance. If that’s how you roll, try having fruit or a green smoothie and then waiting for 30 minutes (if your breakfast includes bananas, pears, or avocados, make it 45) before eating something more. As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.

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.

When we first started dating, my talent in the kitchen was a turn-on. The prospect of me in the kitchen, wearing a skimpy apron and holding a whisk in my hand- he thought that was sexy. And, as someone with little insight into how to work her own sex appeal, I pounced on the opportunity to make him want and need me. I spent four days preparing my first home-cooked meal for him, a dinner of wilted escarole salad with hot bacon dressing, osso bucco with risotto Milanese and gremolata, and a white-chocolate toasted-almond semifreddo for dessert. At the time, I lived with three other people in a Columbia Heights town house, so I told all of my housemates to make themselves scarce that Saturday night. When Adam showed up at my door, as the rich smell of braised veal shanks wafted through the house, I greeted him holding a platter of prosciutto-wrapped figs, wearing nothing but a slinky red apron. He grabbed me by the waist and pushed me into the kitchen, slowly untying the apron strings resting on my rounded hips, and moments later we were making love on the tiled kitchen floor. Admittedly, I worried the whole time about when I should start the risotto and whether he'd even want osso bucco once we were finished, but it was the first time I'd seduced someone like that, and it was lovely. Adam raved about that meal- the rich osso bucco, the zesty gremolata, the sweet-and-salty semifreddo- and that's when I knew cooking was my love language, my way of expressing passion and desire and overcoming all of my insecurities. I learned that I may not be comfortable strutting through a room in a tight-fitting dress, but I can cook one hell of a brisket, and I can do it in the comfort of my own home, wearing an apron and nothing else. Adam loved my food, and he loved watching me work in the kitchen even more, the way my cheeks would flush from the heat of the stove and my hair would twist into delicate red curls along my hairline. As the weeks went by, I continued to seduce him with pork ragu and roasted chicken, creamed spinach and carrot sformato, cannolis and brownies and chocolate-hazelnut cake.

you’ll realize you can’t substitute basil for spinach in a salad because spinach is a main ingredient, but you can add spinach in place of some basil when you are making pesto because that is just one flavor component.

Kai and I head back into the kitchen, where the platters and trays are set up. Grilled vegetable skewers with a lemon dressing. Beef tenderloin, roasted medium rare, sliced thin, with a grainy mustard sauce. Orzo salad with spinach, red onion, and feta. Filled cucumbers and pickled carrots. White beans with sage. Saffron risotto with artichokes and chicken. Mini pavlovas and poached pears and poppy-seed cookies.

Which direction now? Every damned tree and plant looked the same. Green, green, and more leafy green. It was like being trapped in a huge spinach salad.

How they eat: Remember the last time you had dinner with your naturally skinny friend? “I’m starving!” she exclaimed, poring over the menu. For you: The (boring) garden salad, of course. Low-fat vinaigrette, on the side. For her: The spinach ravioli in lemon cream sauce. “How can you stand to eat that rabbit food?!” she asked incredulously, eyeing your plate. Which did look pretty sad next to her puffy pasta pillows of ricotta, swimming in creamy, lemon-y deliciousness. While you resigned yourself to your salad, she dove in. “This is so good!” she declared. And then a few minutes later, after just twelve bites, she did the unthinkable—she stopped eating. Because she was full.

Green Berry Blended Salad Serves: 2 2 ounces kale, tough stems removed 2 ounces spinach 1 cup frozen strawberries 1 cup frozen blueberries 1 orange, peeled 1 cup unsweetened soy, hemp, or almond milk 2 tablespoons ground flaxseeds Blend ingredients in a high-powered blender. PER SERVING: CALORIES 224; PROTEIN 8g; CARBOHYDRATE 39g; TOTAL FAT 6g; SATURATED FAT 0.6g; SODIUM 102mg; FIBER 8.9g; BETA-CAROTENE 4316mcg; VITAMIN C 116mg; CALCIUM 163mg; IRON 3.2mg; FOLATE 133mcg; MAGNESIUM 110mg; ZINC 0.9mg; SELENIUM 8.8mcg

People randomized to eat a green leafy salad with arugula and spinach lowered their blood pressures within hours, compared to eating a greens-free salad of cucumber, green beans, and cherry tomatoes.

This diet of Elizabeth Arden is very good. I have gone down between 5 and 7 pounds already living on salads, egg at night, meat once a day, fish if I want, spinach and soup. Wait to [sic] you see me. I will be thin when Jack sees me.” In spite of the pressure from home to conform both physically and intellectually, Rosemary flourished under the Assumption school’s individual instruction, constant reinforcement, repetitious exercises, and emotional support, a program better suited to Rosemary’s needs than that of any other institution she had attended.

salad of baby spinach, artichoke hearts, and slices of fig, drizzled with olive oil and salt and a little fresh lemon juice,

creamy poppy seed and she loved the strawberry-spinach salad’s crunchy sweetness. She enjoyed a few bites uninterrupted, grateful she could eat at all with Byron nearby. His knee rubbed against hers and the bite of spinach stuck in her throat. She swallowed then glanced up. Their gazes met and tangled, an entire conversation passed between them, almost without her permission. The earnestness and warmth of his look was a dagger through her abdomen. How could she still love him so much? She knew who he was, what he was. He wasn’t future husband material and never would be. When he was eighty he’d still be smoking hot and still have women crawling all over him. The waitress came to request their drink orders. She nodded to Marissa’s request of a lemon for her water and fawned all over Byron as he ordered lemonade. “She’s

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).

I figured if evolution did its job, spinach salad would taste like pumpkin pie and pumpkin pie would taste like spinach salad. Sadly, it ain’t so; so evolution must have dropped the ball somehow. (If you don't buy Darwin, then you'd have to agree this whole set up speaks volumes about God's sense of humor.) I

Day 5 BREAKFAST Banana Cashew Lettuce Wrap* LUNCH Huge salad with assorted vegetables and bottled low-sodium/ no-oil dressing, flavored vinegar, or Orange Sesame Dressing* Leftover White Bean and Kale Soup* or low-sodium purchased vegetable bean soup One fresh or frozen fruit. Try apples or peaches dipped in Ceylon cinnamon. Ceylon cinnamon doesn’t have the high levels of potentially liver-damaging coumarin that cassia cinnamon has. DINNER Raw vegetables with Super Simple Hummus* or bottled low-sodium/ no-oil dressing Portobellos and Beans* Fresh or frozen cooked spinach or other vegetable One fresh or frozen fruit. Try semi-defrosted frozen mango. It’s fantastic!

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.

Are you hitting on me, Mr. Grey?” I tease, lightly drizzling balsamic vinaigrette on my spinach salad. He giggles. “I scream, you scream . . . we all scream for ice cream,” he says, licking a chocolate-and-vanilla-swirl ice cream cone.

I’m a muscular guy, and I lift weights and work my body pretty hard, so I get this question all the time: “How can you get enough protein if you don’t eat meat, or fish?” It’s easy. Have some beans, nuts, spinach, kale or quinoa, and you’ll get all you need. Throw some chickpeas, quinoa, or pumpkin seeds in with your salad, and you will get a big load of other healthy nutrients too, with none of the nutritional or metabolic stress that comes from eating meat. If I feel the need for more protein, I don’t go out looking for that alone. I just eat more of everything. That will provide all the protein I need.

Papaya, 1 small Parsnips, 2 Red-skinned potatoes, 1¼ pounds Romaine lettuce, 1 bunch Russet (baking) potatoes, 2 pounds Salad greens of choice, at least 6 cups (kale and/or spinach and/or arugula) (if you can find it, baby kale is more tender so it’s a nice choice for salads) Scallions, 1 bunch Spinach, 1 large bunch Strawberries, 1 pound Sweet potato, 4 medium Swiss chard, 1 bunch Tomatoes, grape, 1 small box Tomatoes, plum, 1½ pounds

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

Your Performance Day Sample Meals TIME—MEAL 7 a.m.—Oatmeal, berries, 2 eggs, 2 tablespoons flaxseeds 9:15 a.m.—Preworkout shooter 11:15 a.m.—Postworkout shake 12:15 p.m.—Turkey sandwich on 100 percent whole wheat bread with 6 ounces turkey, avocado, and piled with other vegetables, along with a spinach salad with olive oil and vinegar dressing 3 p.m.—Apple with 1/4 cup nuts 6 p.m.—5 ounces grilled salmon, 1/2 cup whole wheat couscous, steamed asparagus drizzled with olive oil and lemon after cooking 9:30 p.m.—1 cup low-fat cottage cheese and 1/2 cup berries

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down.

LOW-HISTAMINE SUBSTITUTES Instead of . . . Choose . . . Refined sugar Maple sugar or maple syrup Vinegar-based salad dressing Olive oil with sea salt Cheese Macadamia-nut butter Wheat Rice, oats, or corn (yeast-free) Coffee Chamomile tea Alcohol Smoothies Pepper or chili Seasoning with sea salt and oregano, garlic, sage, or rosemary Wheat cereal Oatmeal with maple syrup Wheat pasta Brown-rice pasta or brown rice Processed milks that contain pesticides, carrageenan, and other additives Macadamia milk (in a blender, blend macadamia nuts or macadamia-nut butter with water; oat milk and rice milk are also healthful and low in histamine, provided they are free of preservatives, carrageenan, and other additives) Spinach or arugula Kale or other lettuces Eggplant Squash A candy bar A brown-rice cake with maple syrup and macadamia-nut butter Canned soups Fresh vegetable soup, made with filtered water, pureed vegetables, garlic, and salt

Be still before the Lord and wait patiently for him…. —Psalm 37:7 (NIV) Here are two of my favorite things: salads and multitasking. So combining them is like a cosmic explosion of awesomeness—until this happened. I was sitting at one of the neighborhood restaurants, eating a bowlful of spinach, grilled chicken, raw beets, toasted Parmesan, and spicy lime dressing. Meanwhile, my brain was working on overdrive, running through to-do lists for the rest of the day and thinking of witty observations to post on Twitter. My fingers were pecking at my phone, checking e-mail. I was getting things done; I was happy. And then it hit me: I couldn’t taste my salad. Or rather, I hadn’t tasted it for several minutes. I hadn’t noticed the crunchy umami flavor of the toasted Parmesan. I hadn’t sensed the tangy spice of the dressing on my tongue. I was not experiencing one iota of pleasure from this salad. I’ve heard about slowing down and living in the moment, but I had always assumed this sort of advice came from inefficient people, the nonmultitaskers of the world. Sitting there, eating my salad, I realized, though, that if I didn’t notice the gifts God was offering me in that moment, I was not merely opening myself up to stress and being overwhelmed, I was forgoing the pleasures that moment had to offer. So I turned off my phone and, as best I could, my brain as well, looked at my colorful salad, and thanked God for its delicious explosion of flavor. God, help me to slow down and to appreciate what this moment— each moment—has to offer. —Joshua Sundquist Digging Deeper: Eccl 5:18; Jn 1:16; Phil 2:13

Keep in mind that we harvest many of the crops continuously, if possible. For example, a leaf lettuce is not allowed to wait until it forms a large, mature head, but with a pair of scissors and a salad bowl you can continuously trim the leaves from such things as lettuce, chives, beets, Swiss chard, spinach, parsley, and even onion tops. As long as you don’t take too much at one time, the plant will easily survive and thrive. Filling your salad bowl each day should not diminish the garden in any way. In fact, right after you harvest you’ll find it hard to notice where you got everything and if anything is missing.

Onigiri, little triangular balls of rice, each with different seasonings, rest on one side of the basket next to packets of dried seaweed. And there’s boxes of the best side dishes ever in the middle: everything from potato salad drizzled with tonkatsu sauce (Jack’s favorite) to gomae spinach, boiled spinach with sesame seeds (my favorite). On the other side, there are tiny bottles of green tea and two boxes labeled Dessert.

All that preamble out of way, here’s what Big Dom eats. Keep in mind that he weighs roughly 100 kg (220 lbs), so scale as needed: Breakfast 4 eggs (cooked in a combo of butter and coconut oil) 1 can of sardines packed in olive oil (such as Wild Planet brand) ½ can oysters (Crown Prince brand. Note: Carbs on the label are from non-glycemic phytoplankton) Some asparagus or other vegetable TF: Both Dom and I travel with boxes of sardines, oysters, and bulk macadamia nuts. “Lunch” Instead of lunch, Dom will consume a lot of MCT throughout the day via Quest Nutrition MCT Oil Powder. He will also make a Thermos of coffee with a half stick of butter and 1 to 2 scoops of MCT powder, which he sips throughout the day, totaling about 3 cups of coffee. Dinner “One trick I’ve learned is that before dinner, which is my main meal of the day, I’ll have a bowl of soup, usually broccoli cream soup or cream of mushroom soup. I use concentrated coconut milk in place of the dairy cream. I thin it out [with a bit of water] so it’s not super dense in calories. After eating that, the amount of food that I want to consume is cut in half.” Dom’s dinner is always some kind of large salad, typically made up of: Mixed greens and spinach together Extra-virgin olive oil Artichokes Avocado MCT oil A little bit of Parmesan or feta cheese A moderate amount—about 50 g—of chicken, beef, or fish. He uses the fattiest versions he can get and increases the protein in the salad to 70 to 80 g if he had a workout that day. In addition to the salad, Dom will make some other vegetable like Brussels sprouts, asparagus, collard greens, etc., cooked in butter and coconut oil. He views vegetables as “fat delivery systems.

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.

Lenore's galettes, one savory with a filling of fresh summer tomatoes and basil and one sweet with caramelized peaches, were tender and flaky and buttery and perfect. Maz's nargesi, an egg and spinach dish similar to shakshuka, burst with flavor on the tongue, especially when eaten beside the fresh watermelon and soft cheese salad he'd brought. They'd catered in bagels from the local bagel place, and whatever empty boasts New York City made about its food, they were right in that they had the best bagels anywhere. Especially when heaped with lox and cream cheese and capers and red onions sliced so paper-thin light shone pink through them.

Doesn’t making a salad reveal the world? Look at the purple onion you are slicing, or a single leaf of spinach. Contemplate the labors and laborers that have brought it to your kitchen; the sun, rain, and earth; and the life and death of the living plants that gave you these vegetables.

400-calorie salad made of spinach, salmon, organic blueberries, apples, walnuts, and red bell peppers with oil and vinegar dressing will supercharge your energy and make you smarter.

One cinnamon roll can cost you 720 calories and will drain your brain, while a 400-calorie salad made of spinach, salmon, organic blueberries, apples, walnuts, and red bell peppers with oil and vinegar dressing will supercharge your energy and make you smarter.

Garlic[43] : This amazing aromatic plant, the most powerful antioxidant known, has been used to treat and cure illnesses through the ages. Even Hippocrates recommended consuming large amounts of crushed garlic as a remedy. A study in China finds that consuming raw garlic regularly cuts the risk of lung cancer in half, and previous studies have suggested that it may also ward off other malignant tumors, such as colon cancer. It is best to let it sit for at least fifteen minutes after the pods have been crushed. This time is needed to release an enzyme (allicin) that produces antifungal and anti-cancer compounds. Alliates (garlic, onion, chives) and their cousins (leek, shallot) improve liver detoxification and therefore help protect our genes from mutations. I take it in three forms: tablet, powder and fresh. I use it in almost all my dishes and sauces, it is the anti-cancer food par excellence. Vegetables[44] : To avoid disease, nothing like a diet rich in raw and organic vegetables. The daily intake of vegetables would prevent cancers of the mouth, pharynx, esophagus, lung, stomach, breast, colon and rectum. I eat it abundantly; you could even say that it has become my staple food. I eat of course all the cabbage, garlic, onion, pepper but also asparagus, mushrooms, leek, cucumber, scallions (green onions), zucchini, celery, all salads, spinach, endives, pickles, radishes, green beans, parsley and aromatic herbs. At first, I ate cooked tomatoes but stopped because they contain too much sugar. Omega 3 :   Omega 3, in cancer, are anti-inflammatory. Omega 6 or linoleic acids (found in sunflower and peanut oils) are inflammatory. You must always have an omega 3 / omega 6 ratio favorable to omega 3. This is why I take capsules of this fatty acid in addition to eating sardines and anchovies[45]. An inflammatory environment is conducive to the formation and proliferation of cancer cells. To restore the balance, it is necessary to consume more foods rich in omega 3 such as fatty fish, rather small ones because of mercury pollution (sardines, anchovies, mackerel, herring), organic eggs or eggs from hens fed with flax, chia seeds and flax seeds, avocados, almonds, olive oil. These good fatty acids help in the prevention of several cancers including breast, prostate, mouth and skin.

It only takes spinach about a week to go from seed to seedling, and then forty days later, you can expect to harvest your plants and toss them in a salad. In that time, our system will not need to have its water changed so long as the nutrient solution to plant ratio remains at one plant to one gallon. A pH level between 6.0 and 7.5 is necessary. This pH level is mostly within the ranges that lettuce likes as well, and this means that the two plants can be grown together in a single Kratky system, though lettuce will harvest a week or two earlier than spinach does.

It was a pretty great picnic, if I do say so myself. I’d helped Mrs. B prepare it, and I enjoyed listening to Karina and my father ooh and ah as I took out tiny cherry tomatoes stuffed with spicy cheese filling; avocado, spinach, and red onion sandwiches with walnut oil vinaigrette on seven grain bread; mozzarella sandwiches with roasted red peppers and pickled mushrooms on Italian bread; peanut butter and apple butter sandwiches on whole wheat bread; new potato salad with dill; and grapes and strawberries and kiwi fruit salad with poppy seed dressing. Plus granola bars for snacks. “And for dessert we have cheesecake with raspberry sauce,” I announced, taking the last bottle of sparkling water out of the cooler.

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.

We'll start with oysters on the half shell and homemade salt-and-pepper potato chips, just to whet the appetites. Then a wedge salad with homemade ranch dressing and crumbled peppered bacon. For the main course, a slow-roasted prime rib, twice-baked potatoes, creamed spinach, tomato pudding baked into tomato halves, and fresh popovers instead of bread. For dessert, the world's most perfect chocolate cream pie. Marcy and I went on a Sunday boondoggle to Milwaukee last year and had lunch at this terrific gastropub called Palomino, and while the whole meal was spectacular, notably the fried chicken, the chocolate cream pie was life changing for us both. Marcy used her pastry-chef wiles to get the recipe, and we both love any excuse to make it. It's serious comfort food, and I can't think of a better way to ring in the New Year.

Scallop Spinach Salad with Bacon FOR THE SALAD: 1 onion 1 teaspoon extra virgin olive oil 6 tablespoons grated Parmesan cheese 6 sea scallops Salt and pepper to taste 3 slices bacon 1 bunch of spinach FOR THE DRESSING: 3 tablespoons good-quality balsamic vinegar 1 teaspoon maple syrup 2 garlic cloves, minced 2 tablespoons extra virgin olive oil Mix the dressing ingredients in a small bowl, adding the oil last, and set aside. Begin by caramelizing the onion, since this will take a while. Slice the onion to the desired thickness (making ⅛-inch slices will prevent them from drying out) and toss with the olive oil in a small bowl. Place in a frying pan over low heat and allow the onion to caramelize for approximately 40 minutes, stirring occasionally. Preheat the oven to 350 ° F. Put a piece of parchment paper on a cookie sheet, top with 6 mounds of grated Parmesan cheese (1 tablespoon for each scallop) and bake until golden brown. Watch closely because it only takes about 5 minutes for these to crisp up! Take the Parmesan crisps out of the oven and set aside. Note: You can caramelize the onions and make the Parmesan crisps the day before—just store in airtight containers overnight. You can use these for other salads as well. Reduce the oven to 250 ° F. Lay the scallops on paper towels, add salt and pepper to taste, and allow to dry thoroughly. While the scallops are drying, cut the bacon into small pieces and crisp them in a frying pan over medium heat. When the bacon is crisp, set it on paper towels to drain. Drain all but 1 teaspoon of the bacon grease from the frying pan and return to the burner over medium heat. When the pan is screaming hot, place the scallops in the pan and sear on both sides until golden brown. Place the scallops in an ovenproof pan (or keep them in an ovenproof frying pan) and place them in the oven for about 6 minutes while you assemble the remainder of the salad. Place the dressing in the bottom of a large salad bowl and top with the spinach, Parmesan crisps, crumbled bacon, and caramelized onions. Toss the salad with the dressing and top with the cooked scallops.

Dr. Cabot’s Liver Healing Soup Recipe Serves 6 - 8 8 cups water miso and/or tamari to taste 3 tablespoons of cold pressed olive oil 2 sweet potatoes, chopped 3 tomatoes, chopped 2 carrots, chopped 2 leeks, washed and sliced 1 bunch spinach (fresh or frozen), chopped 2 stalks of celery (including the tops), chopped 2 large brown onions, chopped 1 inch (2.5cm) finely chopped and peeled ginger root 2 cloves garlic, minced (optional) 1 bunch sliced kale or beet greens 1 cup cooked beans or lentils Add small amounts of celery seed, turmeric, pepper and miso (or tamari) to taste optional added extra ingredients: 2 - 3 fresh artichoke hearts 2 cups shiitake mushrooms fresh or reconstituted sliced 1 whole reishi mushroom (remove when cooked) ¼ cup arame or wakame seaweed chopped Although these 4 ingredients are traditionally very good for the liver and the immune system, not everyone likes these things, so if they really do not appeal to you, leave some or all of them out. In a large saucepan add the oil and bring to a moderate to high heat. Add the celery (plus tops), ginger root, turmeric, tomato, potato, carrots, onions, celery seed and garlic and some pepper. Stir continuously so the vegetables do not stick to the bottom. When the vegetables begin to brown, carefully add the water with miso/tamari to taste. Bring to the boil. Reduce the heat to a simmer. Add the lentils/beans and stir. If using these, add the seaweed, mushrooms and artichoke hearts. Simmer for about 2 hours. Add the kale and beet greens 15 minutes before you serve. If present, remove the reishi mushrooms. Stir in the miso/tamari to taste. Serve alone or with a side salad and one slice crusty wholemeal bread.

L'AMUSE-BOUCHE Strawberry Gazpacho served in Chinese Spoons, garnished with Deep-Fried Goat Cheese and Basil L'ENTRÉE Zucchini Cakes with Lemon Prawns and Braised Wild Asparagus, garnished with Edible Flowers OU Cream of Wild Asparagus Soup OU Roasted Cauliflower and Beets with Capers, served over Spinach in a White Wine Lemon Sauce LE PLAT PRINCIPAL Drunk Shrimp, Flambéed in Cognac, served over a Terrine of Tomatoes, Avocado, Strawberries, and Creamy Lemon Risotto OU Confit du Canard, served with Roasted Baby Carrots and Sweet Sautéed Radishes OU Bœuf en Croute with Foie Gras and Mushrooms, served with Grilled Wild Asparagus and Sweet Sautéed Radishes LA SALADE ET LE FROMAGE Strawberries and Wild Asparagus, served over Arugula with a White Wine Vinaigrette Selection of the Château's Cheeses LE DESSERT Crème Brûlée with a Trio of Strawberries and Cognac

SPINACH-ARTICHOKE HUMMUS Creamy texture, pretty green color, and assertive taste—this dip has it all! SERVES 8 | ¼ cup per serving 2 ounces spinach (about 2 cups) 1 cup canned no-salt-added chickpeas, rinsed and drained 4 medium canned artichoke hearts, rinsed, squeezed dry, and quartered ¼ cup Chicken Broth or commercial fat-free, low-sodium chicken broth 2 tablespoons shredded or grated Parmesan cheese ½ teaspoon grated lemon zest 2 tablespoons fresh lemon juice 2 tablespoons tahini 1 to 2 medium garlic cloves, minced ¼ teaspoon pepper In a food processor or blender, process all the ingredients until the desired consistency. Serve at room temperature or cover and refrigerate until needed. COOK’S TIP ON TAHINI Tahini is a thick paste made from ground sesame seeds. Add small amounts to enhance salad dressings, marinades, soups, stuffings, and other dips and spreads. Look for tahini in the condiment or ethnic sections in the grocery store. PER SERVING calories 101 total fat 3.5 g saturated 0.5 g trans 0.0 g polyunsaturated 1.5 g monounsaturated 1.5 g cholesterol 1 mg sodium 89 mg carbohydrates 13 g fiber 4 g sugars 2 g protein 5 g calcium 40 mg potassium 188 mg dietary exchanges 1 starch ½ lean meat

Greenie had brought together ingredients for cherry bread. It was a variation on Irish soda bread, baked in a cast-iron skillet with dried cherries and pepitas instead of raisins and caraway seeds. At lunch, she would serve it with a spinach gorgonzola salad (the dressing sweet, to appease Ray) and a veal roast studded, porcupine fashion, with long, thin slivers of garlic, ginger, and chili pepper.

Olive Garden Catering Menu (Updated for 2025) When it comes to catering for special occasions, Olive Garden has long been a favorite choice for its delicious Italian cuisine and family-style dining. Whether you’re planning a wedding, birthday, corporate event, or casual gathering, Olive Garden’s catering menu offers a variety of mouthwatering options to please every guest. Here’s an updated look at the Olive Garden catering menu for 2025, so you can plan your next event with ease. What’s New on the 2025 Olive Garden Catering Menu? Olive Garden has made some exciting updates to its catering menu for 2025. With a focus on fresh ingredients, diverse flavors, and convenience, they’ve added new dishes and enhanced classic favorites to ensure everyone leaves the table satisfied. Here are some of the standout additions: Family-Style Appetizers: Now featuring options like crispy calamari platters and stuffed mushrooms for a crowd. New Entrée Choices: Expanded options include Chicken Marsala, Shrimp Scampi, and a vegetarian-friendly Eggplant Parmigiana. Customizable Pasta Bar: Build your own pasta station with a variety of noodles, sauces, and protein add-ons, perfect for tailoring to guests’ preferences. Olive Garden Catering Menu Highlights The 2025 catering menu is designed to accommodate events of all sizes and includes: Appetizers: Start your meal with crowd-pleasers like Breadsticks with Alfredo Sauce, Spinach-Artichoke Dip, or a classic Antipasto Platter. Entrées: Chicken Alfredo Lasagna Classico Five Cheese Ziti al Forno Spaghetti with Meat Sauce Sides: Complement your main courses with options like Garlic Mashed Potatoes, Fresh Steamed Vegetables, and, of course, their signature Salad and Breadsticks. Desserts: Satisfy your sweet tooth with Tiramisu, Chocolate Lasagna, or Cannoli. Why Choose Olive Garden Catering? Olive Garden catering offers several advantages: Convenience: With delivery and setup services available, catering with Olive Garden is stress-free. Variety: Their extensive menu ensures there’s something for everyone, including vegetarians and gluten-sensitive diners. Affordability: Catering packages are reasonably priced and designed to serve groups of various sizes. How to Order Olive Garden Catering Browse the Menu: Visit their official website or contact your local Olive Garden for the latest catering options. Plan Ahead: Place your order at least 24-48 hours in advance to ensure availability. Customize Your Order: Tailor your selections to match your event’s theme or dietary preferences. Pick Up or Deliver: Choose whether you’ll pick up your order or have it delivered directly to your event. Final Thoughts Whether you’re hosting a small gathering or a large celebration, Olive Garden’s updated 2025 catering menu offers something for every occasion. With their commitment to quality, variety, and convenience, it’s no wonder Olive Garden remains a go-to choice for catering Italian cuisine. Explore the menu today and make your next event unforgettable with Olive Garden’s delicious offerings.