After all that holiday creaminess, all that sweetness, all that indulgence, I’ll bet you have vowed to eat more salads in the coming new year. Salads are the perfect meal for improvisation, whether you are cleaning the fridge or cleaning the cabinets – think olives, dried fruits, bits of cheese, toasted nuts and seeds – and they deserve the best dressings. And the very best dressings are the ones you make at home. Continue reading →
Have you noticed the full page of craft cocktails at your favorite restaurants? No longer content to offer the usual manhattans and martinis, bartenders are upping the game with seasonal ingredients and herbs and homemade bitters, tempting with signature drinks to start your dinner with flair.
Brussels sprouts. You either hate them or love them. If you are in the former camp, perhaps you were coerced as a child into eating those mushy green orbs, straight from the freezer bag to the vigorously boiling water. Cooked into submission, they reeked of stale cabbage.
It’s not always easy to eat “clean” in chain restaurants. Even relatively upscale chains may offer foods that are pre-breaded or bathed in a flavor enhanced sauce, or chopped in a distant city and transported in brine to your town. In short, chains are often loaded with processed foods.
There are two friends with whom I dine weekly. At dinner we announce “we are salad people”, meaning that most of our meals together include a nice salad. We like chopped salads, eaten with a big spoon, and fluffy salads eaten with a proper fork. Generally served alongside the main course, our salads include myriad ingredients: bitter, sweet, salty, tangy, chewy and creamy. My friends live close to what is undoubtedly the best of Richmond’s many farmer’s markets, the South of the James Market at Forest Hill Park. A recent stroll through this Saturday morning market yielded inspiration for a fall harvest salad.