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Spring Soba Noodle And Edamame Salad
One of the trickiest allergies that I, as a chef work with on a daily basis is an allergy to soy and products that contain soy lecithin. I would like to take a brief moment to speak on why soy is so widely used in The United States starting with the fact that it is inexpensive and plentiful here and in many countries globally. Because soy is so versatile, it is commonly grown. You can notice the versatility of soy just by understanding how many thousands of products use soy. Isolated soy proteins are used to bring together oil, fats and water creating a longer moistness and stability in products keeping…
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Coconut And Broccoli Salad
Oh Broccoli! You’re one of a kind. Broccoli is such a dramatic food. It’s versatile too. You can see broccoli as a main ingredient like the recipe today or broccoli can take a backseat to be just a component in your meal. Either way, it’s a very delicious choice because of all of its amazing properties. I love to introduce fresh broccoli to toddlers by steaming it to get them used to the flavor. It has so many good vitamins. I often like to serve broccoli almost raw because the texture and smell tends to be more favorable. However, I find roasted broccoli delicious. Not everyone does though. I think it’s great to try…
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BLT Salad with Tarragon Vinaigrette
One of my favorite things about this salad is that it is a deconstructed sandwich that has easily swappable ingredients. Certain ingredients can easily be swapped to still have the idea or flavor of a BLT sandwich without too much fat or calories. This is a ridiculously flavorful salad that I came up with by using leftovers. I mixed up some plain green cabbage with some shredded kale leaves and added some diced tomatoes and turkey bacon. Instead of using romaine in this salad, (which you could!) I chose a variety of greens for extra vitamins and nutrition. Lots of iron, fiber, folate and vitamin K among others in kale and cabbage . I like…
