Archives for salad

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Couscous Salad

by BnB Finder February 18th, 2014| Best BnB Bites, Recipes
couscous saladCouscous is a traditional North African food, made from wheat granules, that can be a delicious alternative to rice or pasta -- and the kind that's sold in our stores is usually pre-steamed, so it takes only a few minutes to cook. You literally just add (boiling) water. This week's recipe, which combines couscous with vegetables and chickpeas, can serve as either a salad or a complete light meal. It comes to us from the Big Mill Bed and Breakfast in Williamston, North Carolina, whose site tells us "Staying at Big Mill is not 'roughing it'" --
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Texas Sweet Spicy Coleslaw

by BnB Finder September 3rd, 2013| Best BnB Bites, Recipes
coleslawAs summer turns into fall, there's no need to give up having crisp, fresh salads with your meals -- just turn your attention to winter vegetables, like cabbage and carrots. Coleslaw ingredients, in other words. This coleslaw is extra colorful, with carrots and red cabbage, and extra flavorful, with a homemade dressing that includes sour cream, mustard, vinegar, and enough sugar to make it go down sweetly. Best of all, if you're really pressed for time, you can use a bag of ready-made coleslaw mix from the store.  From the Inn Above Onion Creek Bed & Breakfast
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Chef Erin Wade on Farming and Vinaigrette

by Julia Loschiavo July 4th, 2013| Chef Interviews
sittinghandonchinLocated in Santa Fe, NM, Vinaigrette is a salad bistro that relies heavily on fresh-grown produce for its creative, healthy, and delicious menu. Whether it be from Chef Erin Wade's farm or other local sources, every salad and menu item is sure to contain the freshest fruits and vegetables available. Enjoy this produce at the peak of goodness, in a bright and welcoming environment, in either a salad, sandwich, or soup. Vinaigrette is proof that salads are not at all boring; have a look at their menu and you're likely to have a hard time choosing which to order.

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The Federal: A Fresh, Modern American Tavern

by Julia Loschiavo June 13th, 2013| Chef Interviews
herbsThe Federal, located in Miami, Florida, provides visitors with a fun and casual dining experience without sacrificing quality. Using fresh, garden-grown ingredients, this all-American tavern is rustic and classic. The Federal's menu takes seasonal produce into account, and you're sure to have a fresh, delicious meal in a welcoming environment.

I was able to speak with Ani Meinhold and Cesar Zapata of The Federal to find out more about the restaurant, particularly the fresh-grown ingredients they're using.

JL: What types of foods do you grow in your garden?

CZ: We currently have bell peppers, Thai bird peppers, pineapple, tomatoes, French radish, herbs,
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Summer Potato Salad

by BnB Finder May 28th, 2013| Best BnB Bites, Recipes
potato saladPotato salad is definitely a summer dish in most people's minds, but that doesn't mean it has to be served chilled.  Years ago, I discovered that, whatever kind of dressing you use on your potatoes, the flavor comes through much better if you add it to them while they're still warm and then serve the salad right away. Today's potato salad recipe calls for a mayonnaise-based dressing with plenty of seasoning, including warm beef broth.  It's from the Swiss Woods Bed and Breakfast in Lititz, Pennsylvania, a peaceful retreat with a European feel. Try this dish some
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Cafe de Boston: A Marketplace Eatery

by Julia Loschiavo May 16th, 2013| Chef Interviews
Hot Food Bar 2Located in Boston's Financial District, Cafe de Boston provides customers with a customizable and delicious breakfast and lunch experience. The unique marketplace concept provides customers with complete control over their meal, giving them the option of self-serve or made-to-order stations. From the salad bar packed with fresh, high-quality produce to the crepe station, this varied menu is sure to make your order a difficult choice. Regardless of your
selection, you're sure to have a fresh and healthy meal. Hungry yet?

I was able to speak with Cafe de Boston's owner, Levent Berksan, to find out more about what this restaurant has
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Chef Jonathan Sawyer

by Rachel Dushkewich January 24th, 2013| Chef Interviews
If you’re passionate about great food, fun atmosphere, and environmental sustainability, you simply cannot miss The Greenhouse Tavern! A “French gastro pub” in Cleveland, Ohio, owner and chef Jonathan Sawyer strives to make his restaurant “carbon zero,” operating his building and sourcing his ingredients in environmentally responsible ways. Firmly believing that caring for the environment yields superior quality, his is the first green certified restaurant in Ohio. Whether you want to have a night out with friends and family or host an event in one of their three private banquet areas, their vibrant, casual atmosphere will be sure to
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Chloe’s Cranberry Salad

by BnB Finder November 20th, 2012| Best BnB Bites, Recipes
Thanksgiving is only two days away, which means that cranberries are readily available at grocery stores.  Most likely cranberry sauce will grace many tables on Thanksgiving, but there are other ways to incorporate cranberries into your menu.  Whether it be adding them to stuffing for dinner or mixing them into cookie dough for a dessert, cranberries are versatile and add a nice depth of flavor to many dishes.

One way to utilize cranberries and make them star of their dish is in this week's recipe.  Provided to us by Big Mill Bed & Breakfast, this side dish is simple
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Salad Making Tips

by Elizabeth Skipper August 1st, 2012| Techniques, Tools, and Tips
With summer in full swing, local salad fixings are everywhere. It's easy to be enjoying fresh salads, but some folks aren't making the most of the opportunity. With that in mind, here are a few pointers on salad making.

Let's start with what a salad should not be. A bowl of iceberg lettuce (and I'm not dissing iceberg; it has its place) in chunks, a ring or two of green pepper, a thick slice of onion, and two of three cherry tomatoes with "your choice of Italian, French, Greek, Ranch, Blue Cheese, or oil & vinegar, etc.," does not a
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Raspberry Apple Feta Salad

by TT Jr. July 25th, 2012| Recipes, Salads
This past week was insanely hot.  Specifically Tuesday and Wednesday.  Tuesday night, I was at Canobie Lake Park with my best friend so I was not home for dinner, although Wednesday all I had was gymnastics from 1-4 p.m. like I do every other Monday through Thursday.  And man was it stifling out!  To try to cool down our palates I decided to make a crisp, cool, experimental salad.  I knew I wanted to make a raspberry vinaigrette, and what better to pair with fruit, than more fruit!  My mind immediately went to watermelon.  But, after some consideration,
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Simple Tomato Preparations

by Elizabeth Skipper June 26th, 2012| Ask the Chef
Fresh tomatoes are available locally.  I enjoy eating them just sliced, but are there other simple preparations that will allow me to highlight their flavor but do no more than slicing?

Ah, fresh local tomatoes. They're one of the best arguments for eating locally and seasonally. The answer to your question is quite broad, so I'm going to narrow it down. Otherwise, there's no end to the things I could write about doing with tomatoes, even simple ones. I'm going to stick with ideas for raw tomatoes plus a couple for grilled or broiled, because most cooked tomato dishes can
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Chef Chris Gatto

by TT May 16th, 2012| Chef Interviews
We've traveled across the country from west to east, learning about spring menus at many fabulous restaurants.  It seemed appropriate to end this article series with a restaurant that has locations in multiple states.  We were able to speak with Chef Chris Gatto, the executive chef for Uno Chicago Grill.  Originally known for their deep dish pizza, this restaurant offers so much more.

When I spoke with Chef Gatto, he was working in the test kitchens for Uno, located in Boston, Massachusetts.  It was interesting to learn about the wide variety of food items available.  We focused our conversation
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