Carolyn Malcoun's Blog
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I try to make a ginormous salad every day for lunch or dinner. Healthy salad recipes pack in a lot of nutrients for not a lot of calories—as long as you pay attention to the ingredients. It's easy to come up with healthy salad recipes in the summer when the market is overflowing with summer-ripe tomatoes, loads of veggies and a variety of salad greens. But dinner salads can be just as delicious and satisfying in the cooler months. I just adjust the mix for the season. This foolproof formula will have you tossing up healthy salad recipes whenever the mood strikes you!
Here are 5 tips for making a killer salad, plus a super-simple homemade vinaigrette recipe that will make you fall in love with salad again.
Don't Miss:...read full post »
Maybe you don't venture into the frozen food section unless it's 100 degrees outside. But I do! Along with frozen fruit and vegetables, I keep my freezer stocked with a handful of carefully curated convenience foods to turn into an easy dinner. Fish sticks, potstickers, veggie burgers, mozzarella sticks, meatballs and hash browns are among my favorites.
I'm all for cooking from scratch—I do it for a living! But sometimes I just don't have time for that. I have a preschooler who demands dinner immediately upon arrival at home. If I'm feeling less than inspired by what I planned for dinner that night...read full post »
My dad's Lebanese, so cooking up recipes infused with Middle Eastern flavors is well within my comfort zone. I have multiple containers of tahini in my pantry, my spice jars of allspice, cumin, marjoram, sumac and oregano are always full, and when I visit my family, I leave extra room in my suitcase so to bring home jars of Dad's pickled turnips.
Middle Eastern food is all the rage right now, thanks to the popularity of chefs like Michael Solomonov and Yotam Ottolenghi. And that's great for us all, since we can find more—and better-quality—Middle Eastern ingredients at many large supermarkets.
Related: Middle Eastern Mezze Recipes
While some classic Middle...read full post »
I’m a vegetable lover. I eat vegetables at least three times a day: sautéed chard stirred into scrambled eggs for breakfast, a big garden-fresh salad for lunch and grilled corn and steamed potatoes as side dishes with dinners in the summer. I don’t have much trouble eating enough vegetables, but I know I’m the exception, not the rule.
Ninety percent of Americans don’t eat enough vegetables, according to the USDA. The recommended amount for everyone age 9 and up is two to three servings a day. (For most vegetables, like green beans, a serving is 1 cup. For raw leafy vegetables, like salad greens, a serving is 2 cups.)...read full post »