Posts published in “Vegetables and Sides”
Along with the rest of the world, Dave and I recently discovered cauliflower rice, and it has become something that we really enjoy eating now as a side dish with pretty much everything. It's easy to make and the same "blank canvas" as rice to which a variety of flavors and ingredients can be added. Unlike rice, though, it's much quicker to cook—a big reason why I like it—fewer carbs, and more nutritious. Here are a few quick tips for how to make it.
(Update, February 2023: Given I name-dropped Panera Bread here, people may wonder if this is a sponsored post. This is not sponsored content. I just couldn't resist giving them a plug, since I was seriously addicted to this salad for a while!)
Confession: I have a "thing" about Cobb salad.
I've always appreciated the various tastes and textures within it—crunchy lettuce, refreshing tomatoes, crispy bacon, creamy hard-boiled eggs and blue cheese. Ever since I tried the Green Goddess Chicken Cobb at Panera Bread, believe it or not, I've been really hooked. Panera's salad is a nice combination of traditional ingredients with a few unexpected twists, like pickled red onions for a sweet and sour tang and a herby Green Goddess dressing. All-in-all, it's pretty yummy.
Big, main course salads are a perfect meal to make during the summer. They are light and refreshing, and they don't take a lot of effort or time. Just chop up ingredients—or buy pre-chopped ingredients to make assembly even quicker—and quickly assemble on a bed of lettuce arranged on a big platter, family-style, to allow everyone to help themselves.