easy salad recipe – In Good Taste

Weeknight Date Night Dinner [Recipe: Bacon Caesar Salad]

Maris Callahan — Wed, 28 Sep 2016 06:42:02 +0000

Stouffer’s Lasagna with Meat & Sauce, traditional lasagna noodles layered with an herb seasoned tomato and meat sauce and three kinds of cheese, is perfect to serve for weeknight date night dinner or for a quick after-work dinner when you’re craving hearty comfort food. Pair with a big, loaded cheese and bacon caesar salad and crusty baguette to round out your meal. Here’s the thing: I think I’ve ruined my boyfriend for life. I’ve made a lot of meals for us from scratch: chicken, shrimp and spicy sausage gumbo, jambalaya, loaded nachos with all the bells and whistles and a few batches of cake nor candy brownies have seen the inside of my oven, too. Oh, but that isn’t how I’ve ruined him. I ruined him because after spending a day at Stouffer’s Open Kitchen (psst…can you find me in their video?) with Chef Holly in July, we’ve eaten a lot of Stouffer’s lasagna. And now, I’m pretty sure he’s going to forever prefer it to my homemade version. And you know what? Because there is absolutely no cleanup required to produce a meal that is gooey, cheesy, savory and packed with delicious carbs — and also, plenty of protein and calcium, I think I do too. Oh, […]

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Chipotle Chicken Taco Salad

Maris Callahan — Tue, 27 May 2014 13:51:12 +0000

If you like to cook, then taking the ingredients that are already in your pantry and creating a wonderful seasonal salad is probably a piece of cake. If you don’t like to cook, then there are probably no ingredients in your pantry let alone those to create a wonderful seasonal salad. The good news is that most of the ingredients in this recipe, on their own, are shelf stable, so if you buy them and decide that it’s a happy hour night instead of a salad night, you can make this in the next day or two. My favorite thing about this salad dressing is that you can make it as mild or spicy as you want to. I happen to love chipotles. I’m somewhat of a wimp when it comes to other spicy foods (like Sriracha or wasabi) but for whatever reason, I could eat chipotle peppers in just about everything and never call Uncle. To me, chipotle peppers have a smoky heat that’s more tolerable than jalapeño or habañero pepper, especially when paired in a cool yogurt dressing with tons of cilantro. If you’re cooking for two and you make it for dinner, you’ll probably have leftovers the […]

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Kale Salad with Carrots and Cranberries

Maris Callahan — Mon, 19 May 2014 05:00:57 +0000

At some point between childhood and present day, leafy green vegetables became en vogue. The country’s trendiest restaurants offer Brussels sprouts and kale salads are practically a menu mainstay everywhere from delis to high end eateries. Once hailed as stick-to-your-ribs winter veggies, greens of the cruciferous variety are crave worthy year-round when paired with ingredients that are in season. Making kale salad at home is easy, but there are still a few things you’ll need to do differently than you would with romaine lettuce, baby spinach or a spring green mix. Choose the right kind of kale There are usually two types of kale available at grocery stores: curly kale, which is is fibrous and grassy tasting, and lacinato kale, also called Tuscan kale or Dinosaur kale, which is sweeter, less crunchy and easy to chew. Slice it properly While most salad bases, like iceberg lettuce or romaine lettuce, can be eaten at any size, kale is far more palatable when finely chopped. Slice the outer leaves away from the stem and then slice each leaf into thin ribbons (also called a “chiffonade” style). Massage the kale with salt and oil Once you’ve sliced the kale, you’ll want to prep […]

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Autumn Chopped Salad with Bacon, Pear and Cranberries

Maris Callahan — Thu, 25 Apr 2013 19:54:33 +0000

There was once a time when I thought that the annual fixation with pumpkin that I developed in September was unique. Then, the internet happened and Pinterest soon followed and suddenly, the idea of seasonal cooking and baking seemed as cliched as the pumpkin spice latte. While I do love shopping locally from farmer’s markets and supporting the vendors in my region, Chicago weather really isn’t the most conducive to seasonal produce. It’s not because it’s cold all year round , but because the weather can be unpredictable. Here we are on the brink of May, but the weather has been more conducive to a pot of Italian beef stew than it has to strawberry sangria. Despite the fact that the calendar says spring, everything else about my life says winter. Even when I wear flats with no socks, even though my heavy North Face jacket has been filed away in the closet with no plans to emerge until next November, the weather is, unfortunately, undoubtedly, not spring-like. So, neither are my salads. Save Print Autumn Chopped Salad Author: Maris Callahan Recipe type: Cooking for One or Two, Worknight Dinners Prep time: 10 mins Total time: 10 mins Serves: 1-2 servings Ingredients […]

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Shredded Brussels Sprouts Salad with Parmesan and Pecans

Maris Callahan — Sun, 07 Oct 2012 00:59:57 +0000

Since I started writing My Daily Find Chicago (why yes, that was a shameless plug, why do you ask?) I’ve done a lot more eating out than eating in, but now that the weather is getting colder and friends begin hibernating, I’ve had the urge to cook more. Because nothing is official until you’ve posted it on the internet, well, I hope you like blurry, poorly-lit Instagram pictures, because I have a few of those on the docket for you. I’m a pretty big fan of vegetables of the cruciferous variety, with the exception of cauliflower which is really just a JV version of broccoli, if you ask me. Now that I think about it, I basically just like broccoli and brussels sprouts because I could live without cabbage, too. In any event, shredding brussels sprouts might sound like a lot of work, but in actuality it will save you time, because once shredded, you no longer need to cook them. You can, but it’s no longer mandatory in order to render them edible. Just shred, toss and would you look at that? A salad. Save Print Shredded Brussels Sprouts Salad with Parmesan and Pecans Author: Maris Callahan Recipe type: Worknight Dinners, Cooking for One or […]

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