• Posted on

    Mediterranean Eggplant And Barley Salad

    The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.




    Source: epicurious.com

  • Posted on

    Strawberry Salad More Burrata Attn Book Lovers

    I wish I took pics of the dinner we had on Sunday night, but on the other hand, I’m not sure what I loved so much about it had anything to do with the food, or even if the night could’ve been captured in a tangible way. It was the early evening — a hot one, we’re in the middle of a heat wave here in NY — and I was in the kitchen, my hair still wet from a swim, talking to Phoebe about college. She leaves in a few weeks, and we’ve been so distracted thinking about the COVID question marks (Is it happening? How is it happening? When is it happening?) that this was the first night we were able to let ourselves talk about the exciting things — like roommates and course requirements and dorm room decor. As she talked, I chopped up fresh tomatoes for a salad, shredded cabbage for slaw. Andy made a dressing, seasoned a piece of fish for the grill. Phoebe shelled pistachios for me so I could make a sauce for the fish. I realized my other daughter had been missing for a few hours, and sent her this photo above, knowing she was too weak to resist the magnetic pull of summer tomatoes swimming in burrata. (Or her dog’s sweet little face.) It worked. The light was pretty when she arrived just in time to sit down for dinner. There was really nothing remarkable about the night, which is maybe why it came with the acute realization that I’ll have fewer and fewer of these unremarkable nights as the girls head off to college, blaze their own trails, do everything they’re supposed to do. And won’t that be so lucky!? Anyway, here’s today’s PPP…

    Project: Strawberry-Beet Salad

    Lest you think I don’t practice what I preach, I made a strawberry-beet-gem-lettuce salad on Saturday (inspired by this) and showered it with feta, mint, and pistachio nut dust. (Yes, nut dust!) To make: I put pistachios in a zip-top bag, then alternated between rolling them and hammering them with a rolling pin. My dogs are still hiding under the couch. I drizzled the whole thing with a really basic red-wine-vinegar-based dressing.

    Project: Two Stations for Entertaining

    With the restrictions lifting here in New York, we’ve been trying to make up for lost time in terms of, you know, human connection. Last week, we had friends sit on our patio for drinks and snacks. We set up two separate stations to make things comfortable for everyone. One thing that hasn’t changed post-pandemic: What is on those snack plates! I know I’m getting repetitive, but after ten years it’s hard not to be, and besides: Is anything more satisfying than prosciutto, burrata (more!!!), gherkins, baguette slices (off screen) and tomatoes so sweet everyone just pops them like candy? Well, tune in next time before we all answer that question.

    Purpose: Attention Book Nerds

    My most favorite publisher (disclosure/translation: my husband’s office of employment) has started a newsletter! But not just any old newsletter. It’s called AtRandom and it’s from the editorial team at Random House and aims to shed light on all kinds of behind-the-scenes things that true book nerds will love. (You know who you are!) Ever wonder how they design and choose a cover? What is the editor of Educated working on next? What are all these bright minds listening to on their podcast apps, watching on Netflix, and, of course reading for pleasure?? It’s all in there and you can subscribe here.

    Stay safe. Wear a mask!

    The goal of the Project, Pantry, Purpose series to keep us sane, distracted, connected, and USEFUL. It began in March 2020. Please continue to comment below with suggestions for recipes, projects (for kids and adults), good deeds, donation ideas, stories, movies, games, puzzles. Or just tell me how you’re doing, what your daily routine is, and especially how DALS can help you or people in your community. You can also email me directly at jenny@dinneralovestory.com.



    Source: dinneralovestory.com

  • Posted on

    Red White And Blueberry Fruit Salad


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    Kick off the 4th of July weekend with this festive Red, White and Blueberry Fruit Salad packed juicy watermelon, crisp apples and delicious berries all tossed together in a honey-citrus dressing!

    There’s nothing like diving into a crisp, cold bowl of fruit on a hot summer day and this festive red, white and blueberry fruit salad makes the PERFECT addition to your 4th of July, Memorial Day or Labor Day holiday!  Not only will this make a fun showstopping centerpiece on your table, but it’s absolutely delicious and only takes about 5 minutes to make!  A big fruit salad also just goes hand-in-hand with summer food and makes a great side dish whether you’re grilling out, having a picnic or simply sipping wine on your back deck with a good cheeseboard (yup this one is perfect for this holiday!)

    To make this fun and add a little extra something, I used these super cute star-shaped cookie cutters to cut out different sized stars with the fruit which your kids will love doing with you too!  (These star-shaped cutters arrived NEXT DAY too so you’ll definitely have them in time for the 4th!)

    INGREDIENTS YOU’LL NEED

    • Watermelon
    • Strawberries
    • Raspberries
    • Blueberries
    • Apples (honey crisp apples are my FAVORITE, but any apples will work)
    • Lime juice, orange juice + honey – this will make your dressing and fresh squeezed citrus is always best!
    • Fresh mint – this is optional, but tastes delicious and looks great tossed together!

    Other red, white and blue fruits you could add in are blackberries, pineapple, bananas, red grapes, or even cherries!

    HOW TO MAKE THIS FESTIVE FRUIT SALAD

    This is honestly the easiest thing you’ll make this holiday and only requires you to cut up some fruit, toss it all together in a bowl and mix in some citrus!  The most time-consuming part is cutting the fruit into stars, but even that doesn’t take too long and your kids will have so much fun helping you!  You should have this whole dish made in about 5 minutes too, which is perfect if your invited to a holiday BBQ last minute and need something quick to make ????

    First wash your berries, cut up the strawberries, then slice your watermelon and apples into 1/2-inch slices.  Using these star-shaped cutters, make a bunch of different sized stars out of the watermelon and sliced apples and toss all the fruit together.  You can either serve your fruit salad as is or drizzle a delicious honey-citrus dressing for even more flavor, this is completely up to you!  Personally I love the taste of fresh fruit without anything added to it, but there’s just something about this sweet and citrusy combo that elevates this entire salad!  The citrus is also great for keeping the apples from browning too much which is a plus!

    Pro tip: If you have any leftover fruit, throw it into a pitcher to make a delicious summer sangria or even this watermelon margarita!  It’s festive and perfect for the weekend!

    OTHER PATRIOTIC RECIPES TO TRY

    This festive fruit salad is light, fresh and JUICY and really makes the perfect snack or side dish on a hot summer day.  You can easily throw this whole dish together in just 5 minutes using only a few ingredients.  Hope you all enjoy and have a happy and safe holiday!

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    RECIPE

    Red, White and Blueberry Fruit Salad

    Kick off the 4th of July weekend with this festive Red, White and Blueberry Fruit Salad packed juicy watermelon, crisp apples and delicious berries all tossed together in a honey-citrus dressing!

    Yield: 10 Servings 1x
    • Prep Time: 5 mins
    • Total Time: 5 mins

    Ingredients

    • 3 cups watermelon, sliced and cut into stars
    • 2 cups apples, sliced and cut into stars
    • 1 lb fresh strawberries, sliced
    • 1 pint (12 oz) fresh blueberries
    • 1 pint (12 oz) fresh raspberries
    • 1 Tbsp fresh mint, thinly sliced (optional)

    For the honey-citrus dressing:

    • 2 Tbsp honey
    • 2 Tbsp fresh lime juice
    • 1 Tbsp fresh orange juice

    Instructions

    1. In a large bowl, toss together chopped fruit and set aside.
    2. In a small bowl, whisk together honey, lime juice and orange juice and drizzle over the fruit, mixing well to combine.
    3. Garnish with fresh mint (if desired), serve immediately or refrigerate.  Enjoy!

     

    Nutrition Facts:

    • Serving Size: 1 3/4 cups
    • Calories: 84
    • Sugar: 15 g
    • Sodium: 1.8 mg
    • Fat: 0.5 g
    • Saturated Fat: 0 g
    • Carbohydrates: 21 g
    • Fiber: 4 g
    • Protein: 1.2 g

    * Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

    If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

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    Source: eatyourselfskinny.com

  • Posted on

    Omelette With Black Truffle

    Author - Michel Lombardi

    Portions - for 2

    INGREDIENTS

    Chicken egg - 6 pieces

    Butter - 50 g

    Black truffles (possible to find it even online) - 20 g

    Sea salt to taste

    Ground white pepper to taste

    PREPARATION INSTRUCTION 10min

    1. Beat the eggs in a bowl.

    2. Add thin slices of truffle and mix with eggs. If you want to achieve a strong taste and aroma of truffles, leave the mass to infuse a little - 5 minutes should be enough.

    Advice

    How to check the quality of eggs

     

    1. Heat the pan and melt the butter, but do not let it burn.

    2. Lightly salt and pepper the egg mass and pour it into the pan.

    3. As soon as the edges of the omelette “take”, gently turn the “pancake” with a spatula. Be careful not to overcook - the surface should remain slightly damp. In general, this process should take no more than a minute.

    4. Gently place the omelet on a plate and wrap in a roll.

  • Posted on

    Greek Chickpea Salad 6 Freestyle Points 292 Calories

    Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!

    If you’ve been following my free meal plans, you probably know I’ve been incorporating more meal prep recipes in them, recipes you can make once that can be served for the week. This one doesn’t get easier because there is nothing to cook! Made with a fresh lemon vinaigrette, you’ll be counting down the minutes until lunch time!

    I’m obsessed with chickpeas and Greek Salad, so this salad combination is one I could eat everyday! When I was in Greece, I ordered Greek salad every chance I could. What was interesting was they never added lettuce, just cucumbers, olives, red onion, bell pepper and Feta cheese, which is perfect to make for meal prep because you don’t have to worry about the lettuce wilting.

    These are the glass meal prep containers (affil link) I have and love.

    Total Time: 5 minutes

    Prep Time: 5 minutes

    Cook Time: 0

    Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!

    Yield: 4 servings, Serving Size: 1 container



    Source: skinnytaste.com

  • Posted on

    Meal Prep Creamy Kale Caesar Salad


    Prep: 15 min
    Cook: 0 min
    Total: 15 min
    Ingredients Directions Nutrition
    4 servings

    1 large bunch kale

    ⅓ cup chopped walnuts, lightly toasted

    ¼ cup sour cream

    ¼ cup freshly grated Parmesan cheese

    3 tablespoons extra-virgin olive oil

    1 tablespoon fresh lemon juice

    1 garlic clove, minced

    ¼ teaspoon salt

    Freshly ground black pepper

    1. Remove and discard the large stems and center ribs from the kale and cut the leaves into narrow strips. Toss in a large bowl with the toasted walnuts.

    2. In a small bowl, whisk together the sour cream, Parmesan, olive oil, lemon juice, garlic, salt and pepper to taste. Pour the dressing over the kale mixture, toss to coat and eat within 24 hours.

    243 calories

    22g fat

    8g carbs

    7g protein

    2g sugars

    Powered By

    Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

    My Rating:
    Average (183):



    Source: purewow.com

  • Posted on

    Summer Salads A Review Course


    I know what you’re thinking
    . School’s out! No more reviews! No more refresher courses! No more finals! (Oh wait, those are my childrens’ cries.) But I figured I’d remind everyone of a few crucial salad-making rules and regulations now that it’s late June and we have at least three months of glorious farm-market freshness ahead of us…

    Number 1. Homemade Croutons Upgrade Everything This is not just a summer rule, actually. In fact, nothing does a better job of helping you ignore bland bagged leaf than a few garlic-salty misshapen crunchies in every bite. But in the summer, the artlessly torn crouton takes just about any bowl of greens from good to great. (Shown here: a quick kale caesar.) To make: Heat oven to 375°F. In a medium bowl, toss 2 cups bite-size torn white bread with 2 tablespoons olive oil, salt, and pinch of garlic powder until pieces are glistening with oil but not soaked. Spread out on a foil-lined baking sheet. Bake for 6-8 minutes until pieces look golden brown and crispy.


    2. The Way You Cut Your Vegetables Matter
    Well, that’s kind of an obnoxious thing to say. It’s not like it matters in terms of taste. A good sugar snap pea is going to be sweet and satisfying whether it’s cut lengthwise on the bias as shown above, or eaten straight from the market box in the backseat of the car while your parents are yelling at you to stop eating everything before we even get home already….

    .

    …But when you’re having people over and sugar snap peas are on the menu, as they should be, you can’t discount the visual appeal factor. For this salad here, I tossed the peas with thinly sliced butter radishes, mint, and a rice wine vinaigrette (1/4 cup vinegar, 1 teaspoon dijon, 1/3 cup grapeseed oil, pinch brown sugar, squeeze of lime).


    3. Gina’s Peruvian Green Sauce is a Revelation.
    I already linked to the recipe in a Friday round-up, but the instagram reaction to this photo above was so robust that I feel the need to repeat myself. I found the creamy, greeny magic sauce on Gina Homolka’s blog and I know what she means when she says she wants to put it on everything. Last week, I drizzled it on top of grilled salmon, but ended up drizzling it all over the grilled greens and scallions sitting next to the salmon, too. Amazingly there was some left over, so the next day I thinned it out with a bit of water and tossed with romaine, avocado, cukes, and scallions for lunch. Please do exactly that at some point this summer, I beg you.


    4. Remember the 1:1 “Grain to Stuff” Ratio
    . I love a grain salad, but I like them most when the grain is another component in the salad as opposed to the dominating base of the salad. Here, I tossed about a cup and half of farro with generous handfuls of cranberries, feta, pea shoots, parsley, and shallots. I can’t remember the dressing I used, but likely just something simple (like a red-wine based vinaigrette) because those pea shoots were so fresh and I didn’t want to overwhelm anything.


    5. Dress the Potato Salad While Still Warm
    . I learned this from Bobby Flay in the 90s and never looked back. Potatoes absorb dressing much better when they’re still warm, especially if the dressing is of the double mustard variety. (See the bottom of this post for recipe.)


    6. The Best Salads Have Crunch
    . It’s important to pay attention to flavor combinations, obviously. But I’d argue it’s just as important to pay attention to texture combinations. I always need something crunchy to offset squishy tomatoes and a delicate gem lettuce, whether that’s radishes, cucumbers, pita chips (or all three, as is the case in this most excellent fattoush).


    7. Master Your Avocado Slicing Technique
     Again, will the salad still taste good if the avocado is in little chunks? Yeah, probably. But will it look as mouthwatering as an avocado fan? Definitely not. And optics are important, especially if you are trying to impress the little ones. Here is a video tutorial, but it’s not very complicated to explain. After halving lengthwise and removing the pit, peel the skin off and then place each half cut-side down. Very carefully slice into thin pieces — you might have to hold each side with your non-slicing hand to keep it together while you slice. Once it’s all sliced, transfer the half to the top of a salad (still cut side down) and then lightly press down in the middle to fan out. Repeat with second half.


    8. Get to Know Your Microgreens
    I can’t tell you how many times I walked by the little containers of micro greens at the farmer’s market without giving them a second thought. Actually, not true. I’d occasionally give them this thought: “Really? Five bucks for that little fistful?” But the thing is, a little goes a long way. A sprinkling of some spicy microgreens sitting on top of sweet summer vegetables lends the whole thing such a nice kick, both flavor-wise and texture-wise. (Plus, they do look pretty, no?)


    9. Do Not Forget Herbs and Seasoning A salad without herbs is a day without sunshine. This one (gem lettuces, tomatoes, scallions, avocado) is showered with dill but cilantro or chives would’ve been delicious, too. I sprinkled with sesame seeds for a little extra flavor hit. Served alongside grilled chicken sandwiches (topped with grilled onions and Sriracha mayo), it was the perfect Summer Sunday Dinner.



    Source: dinneralovestory.com

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