mixed green salad – In Good Taste

Cranberry Pecan Salad

Maris Callahan — Sun, 26 Dec 2010 01:27:48 +0000

Since the last, oh, thirty days have been about sugar, carbs and more carbs – oh, and cheese! We can’t forget cheese! – I think it’s high time we talk about salad. This salad isn’t chock-full of vegetables, it isn’t one of those salads with celery, cucumber and every water-packed vegetable under the sun that you think you’ll actually burn more calories chewing than you’ll ingest. I realize those are the types of salads most people want to eat to maintain their weight after holiday indulgences, but if you’re young and on a budget – or not young and on a budget – there’s no sense in racing to the store when you have the fixings for a perfectly good salad in your fridge and pantry. All you need to have on hand is some fresh mixed baby greens, fresh baby spinach and some high-quality balsamic vinegar. Chances are you already have blue cheese because you made pears with brie cheese and prosciutto as a pre-Christmas dinner appetizer. Your pantry is stocked with cranberries from the cranberry scones that you gave to your coworkers. You have pecans from the addictive cinnamon spiced pecans that you haven’t stopped snacking on since December […]

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Pear Salad with Bacon, Gorgonzola & Toasted Walnuts

Maris Callahan — Wed, 20 Jan 2010 01:00:00 +0000

Last week, I made dinner for a boy. I made pasta deliciousness and a pear salad with bacon and gorgonzola because boys like bacon. I say that with tongue in cheek because they’re not really still boys at 28. (Or are they? Married ladies, you tell me). I made dinner for a date and this is the part where I’m going to come clean and confess something. Despite the fact that my ideal day includes spending six hours in the kitchen with a thin film of flour coating my shirt, and despite the fact that I publish a website where I write recipes, I had not one freaking clue what I was going to cook until the night before dinner, when I stood in Trader Joe’s staring at the shopping list I’d haphazardly jotted down at 7:30 a.m. as though it was penned in Greek. And I don’t understand Greek. When you’re cooking with someone new, particularly when it’s someone who knows that you write a website about cooking, you might find yourself feeling a little bit oh, pressured to make a good meal. When you’ve claimed over drinks that you’d like to one day attend culinary school, it goes without […]

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