Makes 10 servings Ingredients 3 quarts chicken stock 2 teaspoons kosher salt 1 cloves garlic, crushed 2 lb 8 oz boneless, skinless chicken breasts 1/2 cup plus 2 tablespoons crème fraîche 1/2 cup plus 2 tablespoons mayonnaise 1 cup roughly chopped pecans 1 cup red grapes, halved 2 tablespoons finely […]
Makes 4 to 6 servings Farro is a nutty, chewy grain commonly used in Italian cuisine. Tossed with the classic components of a caprese salad, like creamy mozzarella cheese and sweet summer tomatoes, you will love it for school lunches, a take-along picnic dish, or a side for grilled chicken […]
Yield: 10 portions Ingredients 4 pita bread 2 romaine hearts, chopped 2 English cucumbers, chopped 10 Roma tomatoes, chopped 10 scallions, sliced 10 radishes, thinly sliced 4 cups parsley, chopped 2 cups mint, chopped Olive oil, to taste Lime-Vinaigrette Ingredients Juice of 3 limes 2/3 cup olive oil Salt and […]
This simple preparation is full of big flavors. Crisp fennel, onion, and celery make for a refreshing salad paired with the sweet and slightly tart juice of the blood orange. Makes 4 to 6 servings Ingredients 1 bulb fennel, thinly sliced 1/2 red onion, thinly sliced 3 stalks celery, thinly […]
Makes 6 servings This is a classic bistro salad that you will love from the first bite. The slightly bitter frisée pairs really well with the smoky, salty bacon, and the crunchy texture of both components is set off by the unctuous soft yolk of the olive oil–poached egg. The […]
Makes 4 to 6 servings
Makes 8 servings Caesar salad dressing often contains egg yolk and is blended to make a creamy, emulsified dressing. That’s amazing, but this is easy and delicious, making it perfect for a quick weeknight meal. Substitute the grilled chicken for shrimp or salmon, if you like, or even shredded rotisserie […]
Makes 8 servings When you can find small fennel bulbs, use them instead. They are more tender and will cook more quickly. You’ll need 8 small bulbs to replace the 3 average-sized fennel we used below. Ingredients 3 fennel bulbs 1/4 cup thin-sliced red onion 2 tablespoons red wine vinegar […]
Makes 4 servings
Makes 4 servings Artichoke hearts are tender and delicious and pair perfectly with the sharp red onion, briny kalamata olives, and sweet tomatoes. Ingredients 4 fresh or frozen artichoke hearts 1 lemon, halved 2 tablespoons olive oil 2 1/2 teaspoons balsamic vinegar 1/4 teaspoon kosher salt 1/4 teaspoon white pepper […]
Makes 4 to 6 servings The beauty of summer tomatoes is that they need virtually no accompaniment to be delicious. That’s why this salad, inspired by the menu at Savor, on our San Antonio campus, uses just a few of our favorite flavors to bring out the best in our […]
Makes 12 servings We love this updated take on the Waldorf salad, featuring crisp apples, tender mâche greens, and a tangy vinaigrette. It’s great on its own as a light dinner, but it also shines as a bring-along weekday lunch. Ingredients 3 cups diced Fuji or Honeycrisp apples (about 2 […]