French Carrot Salad
Shredded vegetable salads are standard fare in most restaurants and homes in France. And this bright, crunchy carrot salad will make even a carrot hater a fan! Eat it as a side salad or as a topping on a sandwich.…
Recipe Source ChopChop
Cold Soba-Noodle Salad
This is the kind of salad we like most. You start with a base of grain or noodle and add some dressing — and the rest is up to you. This salad is delicious without the optional ingredients but even better…
Sockeye Salmon Salad
Barton Seaver wants you to eat your recommended 2-3 servings of seafood a week! And that’s not fishy advice, since Barton’s a sustainable-seafood expert and director of the Healthy and Sustainable Food Program at the Harvard Center for Health and…
Corn on the Cob
When corn is in season, there’s nothing like it: it’s so sweet and juicy that the kernels actually burst when you bite into them! Buy it super-fresh —from a farm stand, if possible — and, for the best taste, eat…
Blue Cheese Dressing
Try this dressing on sturdy greens like romaine lettuce — or use half the amount of buttermilk and serve this thicker version as a dip with cut-up veggies. kitchen gear Small mixing bowl Measuring cup Fork Measuring spoons Ingredients …
Collard Roll-ups
You can use large leaves of kale or mustard greens instead of collards, although they will still be smaller, so use a little less filling for each roll. You can also try this with large lettuce leaves. kitchen gear Clean…
Basic Frittata (with Variations)
A frittata is like a cross between an omelet and a quiche, and you can eat it hot or cold, alone or sandwiched between two slices of whole-grain bread. It’s a great make-ahead breakfast. Plus, the protein in those eggs…
Multigreen Salad
If picking out five separate salad greens is too complicated (or expensive), feel free to use a bag of mixed salad greens. Please note that this recipe makes a lot of dressing — more than you’ll need for a single…
Fruit Vinegar
One thing we love about this recipe is that white vinegar is pretty inexpensive to buy, so you can make lots of fruit vinegar for giving. (A gallon of white vinegar costs about $6.) And you can give ideas for…
Mushroom Barley Soup
Our advice: do not make this hearty soup when you’re hungry. It takes a long time to cook and tastes even better the second day! It is, however, worth the wait, since it’s about as delicious and warming as a…