Adapted from a Recipe by Sara Moulton
Like other sweet veggies, corn and vanilla are a great match. You don’t need much, but the amount you add is the special ingredient that makes either fresh or frozen corn come alive. The pureed corn takes the place of cream and keeps the flavor bright and fresh.
Several years ago I created this spin on Waldorf Salad for a natural foods market. It was an immediate hit. What I like about it is that you can easily adapt it. Instead of blue cheese, use chevre or feta. Substitute dried cranberries or apricots for dates. You can turn it into an entrée by sauteing chicken breast, tofu or tempe then adding some of the salad dressing to the saute pan to intensify the flavor. If you want this recipe gluten-free, I suggest using quinoa as a substitute.
This is a good late winter recipe when the navel oranges are in season. If Cara Cara oranges are available, they’re wonderful! Some people believe they are a cross between a grapefruit and an orange. They aren’t, so don’t worry if you can’t eat grapefruit. Also, any of the mandarin family are good in this salad as well. Feel free to mix up the greens however you’d like. If you have access to watercress, for instance, it would add a nice peppery flavor. You may also substitute thinly sliced fennel instead of cucumber.
The skin of rutabagas is thick and tough, so use a sharp, strong chef’s knife to remove it entirely and cut the rutabaga. Maple syrup caramelizes quickly so keep a close eye on the vegetables during the last part of the roasting.
Adapted from The Food of Morocco, by Paula Wolfert
In Morocco as in many Mediterranean countries, the salad course includes a variety of salads, and this lovely salad is a classic in that respect. It’s simple and delicious. However, as I was making this as a stand-alone salad, I added Greek olives. Olives, almonds or pistachios, cheeses, hummus and other salads would be included in a Moroccan spread, so adding a goat or sheep’s milk feta to this salad would be in keeping with Moroccan food. The vanilla? Not so much, but as it’s the theme of our site and because it actually does add a subtle boost to the cumin and red peppers in the salad, I’ve included it in this recipe. Feel free to use it or not.
This is a favorite salad of mine. For some reason I haven’t made it in a very long time but I wanted to post a picture of it and am so happy I did as it’s like discovering it all over again. Delicious!
Every November I dust this recipe off. This is a great way to use up turkey leftovers as the turkey in the salad can be made with or without smoked turkey. You can also substitute chicken or smoked tofu. Because the smoked turkey makes the salad pop, I use leftovers and pick up a small package of smoked turkey and add a couple of slices. This way even picky eaters won’t notice the leftover turkey.
The creamy sweetness of corn and vanilla pair together perfectly. So here’s an easy late summer recipe to get you started with Vanilla Salt. This is also a nice, low-fat, low-calorie dish that is great for dieters or to serve as a side dish with grilled meat or fish. As it’s delicious at room temperature and it’s finished with balsamic vinegar, it easily doubles as a salad.
When you think of pears your mind thinks autumn, right? However, the magic of modern markets along with climate change, has extended pear season to almost a year ’round pleasure. That said, for a great summer substitute think peaches and nectarines.
Orange salad is a typical Moroccan dish served along with lamb and vegetable soup (Harira) during Ramadan. It can also be used as a refreshing, light dessert for any festive celebration.
Research has shown that mushrooms contain components that help to prevent cancer and stimulate the immune system. At first it was believed that only Asian mushrooms such as shitake and maitake contained cancer-preventing ingredients, but it appears that even domestic mushrooms are powerful healers. Combined with other healthy ingredients and a bit of vanilla, this is a Power combination that tastes delicious!
