July is fast-approaching, so we better get our potato salad game in check. In addition to the potatoes and the dressing, I like my potato salads to have something crunchy, something pungent, and a little something unexpected.
- Potatoes: red or yellow skinned
- Something crunchy: usually another vegetable such as chopped cucumber or green beans, or chopped nuts or chickpeas
- Something pungent: onion, shallot, scallion, garlic scapes
- Something unexpected: dried cranberries, boiled egg, something pickled, or spices such as Old Bay, paprika, mustard seed, or caraway
- Dressing: I like the creamy kinds, but keep it healthy by using mostly yogurt with a little bit of mayo or sour cream
This potato salad recipe comes from the Cranberry Marketing Committee. Who says you can’t put a little fruit in your potato salad? Potatoes with chopped cucumber, sliced scallion, and dried cranberry get tossed in an easy yogurt and sour cream dressing.
Celebrate the summer season with this Cranberry and Cucumber Potato Salad. It’ll go swell with whatever it is you’re pulling off the grill. Continue reading
This month’s Recipe ReDux theme is all about pie: Tucked in a crust, nothing says love from the oven like pie. Give a healthy makeover to your favorite savory or sweet pie recipe.
I consider tarts to be in the pie category, so Strawberry Rhubarb Breakfast Tart it is.
This tart is inspired by two recipes in Sarah Britton’s cookbook, My New Roots. I used her recipe for oat crust that she pairs with a pecan cranberry pie in the book. The crust is made using gluten free rolled oats, coconut oil, maple syrup, salt, and nutmeg.
The filling for my tart was inspired by the cookbook’s fig and buckwheat breakfast tart. I haven’t seen figs around the markets here yet, so I went for berries instead. To make the filling, fold a touch of vanilla extract and maple syrup into some 2% plain Greek yogurt. A few large spoonfuls of homemade rhubarb compote and a pint of greenmarket strawberries give the tart a real spring zing. Continue reading
This month’s Recipe ReDux theme is: What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics.
Frozen waffles are good, but homemade are SO much better, and better for you. Even the “healthier” frozen waffle brands contain weird, mysterious ingredients and stabilizers.
I got a waffle iron last week (only thirty-something dollars), and have been cranking out these Whole Wheat Oat and Yogurt Waffles every chance I get.
My first go at the new waffle iron involved Continue reading
Here’s a quick and easy quinoa salad for all of your spring and summer picnics and barbecues, your weeknight dinners, and your lunchbox fillers. Jam-packed with a rainbow of bell peppers, carrots, leek (or scallion), dried cranberries, and fresh cilantro, and dressed with a few squirts of lime juice and some olive oil. Quinoa cooks very quickly, usually within 10 to 15 minutes. The rest of the salad is just chopping, squeezing, and tossing, and that’s about all I want to handle when the sun is shining here in New York City after such a long winter. Easy, delicious, healthy, and portable. A salad that pleases vegans, gluten free-gans, and vegetable lovers. Continue reading
I made hummus this weekend. Classic chickpea-tahini-lemon-garlic hummus. I even went so far as to soak dried chickpeas the night before and I took the outer skins off the chickpeas before blending. All of those extra little steps lead me to the most sublime, or as Deb Perelman says, ethereally smooth, hummus. Continue reading