This salad is quick to fix and enjoy as an accompaniment to your evening meal, or take it to the office for a nice satisfying lunch. We found that Napa (or Chinese) Cabbage is a nice change from the usual lettuce greens. It’s refreshing and not as heavy as our more traditional red or green cabbages.
Over the past few months, we’ve had this Avocado and Grape Arugula Salad many times in this Fox Kitchen. It’s become a family favourite. At one gathering this past summer, my sister actually turned down dessert in favour of finishing up what was leftover of this salad (and she has a sweet tooth to rival my own).
Let me introduce you to Salad #15 in this Fox Kitchen’s 52 Salad Recipe Series. This Arugula Herb Salad with White Beans and Olives is a good crossover recipe that is suitable for all seasons.
As a food blogger, I do a lot of online reading and follow tons of food blogs! I’m a proud member of Food Bloggers of Canada community and am especially fond of articles and recipes written by my fellow FBC’ers.
This Five Minute Strawberry Romaine Salad is number 9 in my series of 52 Salad Recipe Series.
We call this ‘Salad in a Hurry’ because that’s what it is. It came about a few weeks ago after I opened the fridge looking for a quick-lunch. Five minutes later I sat down to this light crisp, simple, yet satisfying lunchtime meal.
Have you tried Garlic Scapes yet? If not, you really need to. I discovered these unusual looking little babies a couple of years ago and now I eagerly await their arrival at the Farmers Markets every year.
This Fennel Mushroom Salad is the third in my series of 52 Salad Recipes.
We don’t eat fennel all that often in this Fox Kitchen. It’s not that we don’t care for it. Fennel somehow seems a bit exotic for our tastes and because it’s a vegetable I’m a little unfamiliar with, I seldom think to buy it.
I’ve wanted to share this recipe with you for the longest time now. It’s a Fox Kitchen favourite because it’s quick, easy to prepare and results in chicken that is super moist. Like magic, it makes its own juicy sauce. You’ll want to make extra because as the chicken rests in the sauce, the flavour intensifies, making it one of those dishes that almost tastes better the next day.
This is a recipe I meant to get out to you while barbecue season was still in full swing. Oh well, maybe you haven’t tucked away the grill yet? And besides, this chicken is almost as good when baked in the oven.
The Complete Coconut Cookbook is in a word, practical. Packed full of useful recipes with short lists of ingredients that are good for you.