Salad for Breakfast

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This salad works equally well for me as a light breakfast or an afternoon snack. It also makes great finger food for road trips and movie munchies. Just three ingredients: chopped apple (I use Pink Lady here, but Fuji is another favorite), chopped celery, and plain unsalted roasted peanuts. Crisp, crunchy, refreshing, sweet, satisfying, it […]

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Make the Most of Your Home Salad Bar

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It took me a long time to figure out that preparing food when I have time and energy for the chore instead of simply when I’m driven into the kitchen by hunger leads to my best, healthiest, most relaxed eating. It also makes the food prep more enjoyable. It feels good to take care of […]

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Rabe

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Broccoli rabe is one of my favorite greens. I think of it as the coffee of vegetables — bitter, intense, rich. Once you acquire a taste for it, the craving for it will surface at regular intervals. I often steam two bunches of rabe at once until soft and vibrantly green and stash most of […]

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Kimchi Apple Salad

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This salad is so simple to make and so satisfying to eat. It comes up in regular circulation on my lunchtime table, with slight variations according to what ingredients I have on hand. The basic equation is this: mild crunchy greens plus peanuts and kimchee equals delicious. This version has a few additions. Let me […]

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Potluck Salad

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I’m calling this one Potluck Salad for two reasons. First, because it is indeed a dish I often contribute to potluck events. It’s easy and practical and fits a niche often neglected on the potluck table I find it reassuring to know, when approaching the lottery of a potluck meal that there will be something […]

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Not Your Average Chicken Salad

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First of all, it’s not your average chicken. I eat meat so rarely that when I go out of my way for it, which I do when my body sends up a persistent yearning, I go for the best. A label that says “free-range” or “natural” will not sway me when what I really want […]

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Barbequed Tempeh Salad

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This hearty salad was inspired by leftover barbequed tempeh. Tempeh is usually made from soybeans, although sometimes other beans or whole grains are involved. It is sold in a sort of brick or cake and is higher in fiber and protein than tofu. Its texture is reminiscent of a well-cooked burger and its flavor is […]

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Chickpea’s Best Friend: Tahini-Lemon Dressing

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This is a tangy, wholesome, oil-free dressing, as delicious as it is versatile, and very easy to make. Great over any green salad, steamed greens, and especially felafel (stay tuned for an easy homemade felafel recipe, by the way). Today I drizzled mine over a spinach, sweet Vidalia onion, chickpea, and black grape salad. I […]

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Rainbow Salad

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It seemed fitting to kick this blog off with Rainbow Salad, the poster child for my “home salad bar” Philosophy of Lunch. The philosophy is simple and it goes something like this: if it’s easy, delicious, and novel, it’ll probably get eaten. It follows that if you want to eat healthy, keep a variety of […]

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