In our latest edition of Prep School, Chef Megan Mitchell shares her tips for planning a picnic with a hint of fancy—minus all the fuss. “Whether you’re going to the beach or the park, these are great things to pack—and they’re portable.” From salad on a stick to a three-layer dip that looks like an ...
[schema description]Known for its unmistakable green color and herbaceous flavor, this creamy dip and dressing has been popping up on restaurant menus since the 1920s. It’s believed the first goddess recipe was blended up by the executive chef at San Francisco’s Palace Hotel, who named it after actor George Arliss’s hit play, The Green Goddess. ...
[schema description]Skip the rice noodles and bring your favorite pad thai flavors to this fresh, veggie-filled salad. A cashew butter-based dressing whisked with tamari, rice wine vinegar, and garlic powder gets tossed with a vibrant medley of zucchini, arugula, carrots, and more. Make it on Sunday and pack it for midweek lunches, or enjoy it ...
All hail, kale! From smoothies to chips—plus the ubiquitous kale salad available on restaurant menus across America—kale has been a healthy diet darling for years. (They even figured out how to grow it in Paris!) This green is here to stay, so if you’re not already riding the kale train, here’s everything you need to ...
Have you heard? Salad is Public Enemy No. 1 right now—much to the dismay of faithful dieters everywhere, and a delight to all of its naysayers.
[schema description]We’ve updated this classic French favorite by swapping out tuna for salmon. A delightfully briny green olive vinaigrette ties the salad together beautifully.[/schema]
[schema description]Who wants a broccoli salad that’s gooped together with mayonnaise and sugar? We’ve upgraded this classic with broccolini and a light, tangy vinaigrette. [/schema]
If you’ve never had Laotian cuisine before, don’t be intimidated. The flavors are similar to what you’ve probably encountered in Thai dishes.
[schema description] The fresh citrus in this dressing balances out spirulina’s natural earthiness to create a bright and versatile vinaigrette. We’ve served it over a bowl of verdant green vegetables, but you can customize the dressing to accompany whatever you have in the fridge to create a vegan go-to meal anytime. [/schema]
Refreshing and crisp, this salad makes use of the whole lemon to add brightness and contrast to the richness of sardines.
There’s no quick fix for losing weight. However, there are a few quick swaps you can make to change your diet.
[schema description]This recipe from Mark’s Daily Apple is the answer to your cravings for a BLT sandwich.