Many a tomato cucumber salad has been carried to the church potluck. The Nashville Food Project inspired this recipe, as it serves a similar and more modern version of the classic salad at the Trinity United Methodist community meal. Bowls of this dish hit the tables first, before the meal officially began, so before we had even finished plating platters of the main course, guests were already coming to the kitchen with empty bowls, asking for seconds. The many colors, variety of textures, and earthy yet bright tahini dressing make it an easy stunner.
Author: chefalice
The sweetness of the ripe pear and a drizzle of honey balance out the pleasant bitterness of the endive. You can also slice endive thinly into strips and toss it with a mix of other greens and viniagrette to make a delicious salad.
Salting eggplant before cooking is a common step in recipes featuring this glossy-skinned vegetable. The salt helps draw some of the water out of the eggplant so that its retains its shape and doesn’t disintegrate during cooking. Be sure to thoroughly rinse the salt off before proceeding with the next step in the recipe.
This impressive side dish or starter course is dramatic, absolutely beautiful, and so sweet you’ll mistake it for dessert. You won’t believe how easy it is to make something this pretty. Just try it! Choose a variety of colors in your cherry tomatoes for maximum visual impact.
Escarole is a delicate bitter green that aids liver function and helps sharpen your focus. Shiitake mushrooms cleanse the blood, reduce blood pressure, and lower cholesterol to keep your brain well fed by oxygen and your liver functioning optimally. Seems like a win-win to me.
This hot pot dish is similar to a chunky soup and is healthy and tasty, meal to serve on the cold days.