We’ve used farfalle and mushrooms for this salad, because they’re more nutritious and keep you satisfied long after you’ve taken the last bite. The leafy greens – baby spinach and celery – have all the right healthy stuff. Coat everything in this simple soy dressing and the results are, we kid you not, magical!
Farfalle and Veggie Salad Read More »
Fancy a different and creative take on the classic tuna salad? Here is what you can do. Mix the tuna with some celery, peas, mayo, and sour cream. Add a few seasonings, and some sweet mango chutney if you enjoy exotic flavors. Finally, serve the salad on some fresh lettuce leaves!
Tuna and Celery Salad Read More »
Seafood may seem like an extravagant choice, but you could very well make it a semi-regular meal in your kitchen. Don’t make it too fancy. You can deep-fry the calamari and baby octopus and skip the French fries as a side. Integrate the deep-fried seafood in a salad, with some cucumber, carrot, and zucchini, to remind you of the French fry crunch. Last final touches: some chili and coriander, to make the flavors more diverse.
Fried Calamari and Baby Octopus Salad Read More »
If you’re thinking some seafood would be tasty for dinner, but you also want to get some nutrition for a salad, we say: why not both? Grab a couple of medium squid and some baby octopus, cook them on the stove, in 15 minutes no less, and serve them in a light salad made with fennel, dill, and ginger!
Squid and Baby Octopus Salad Read More »
If you’re in the mood for a fresh, interesting new salad recipe, check this out! We are hugely in favor of the ones which add some nice meat to the veggies, so here is an example with fried duck breast! Add some lettuce, mushrooms, bell peppers, and of course, brie cheese, with its distinct and strong flavor, to the meat. For an extra sweet touch, we added a few raisins and just the right amount of blackberry jam!
Duck Breast Salad With Brie and Blackberry Jam Read More »
In case you’ve eaten too much meat lately, maybe it’s time now for a healthy and easy-to-make salad! You’re in for a protein-rich mushroom and vitamin-loaded vegetable delight. Follow our steps and your refreshing dish will be ready in just 10 minutes!
Easy-to-Make Mushroom and Veggie Salad Read More »
Smoked mackerel have a strong taste, that’s why you should combine it with raw vegetables and lemon juice, to mild its taste. So, make a salad! Now, are you wondering what vegetables to serve it with? What about sautéed Brussels sprouts? Quick to cook and tasty!
Smoked Mackerel Salad With Sauteed Brussels Sprouts Read More »
If you like sushi, then you might want to try this salmon salad. Mix it with sour and salty pickled cucumber and some parsley, to freshen up the taste! Beet makes it a bit sweet, just perfect to balance everything. Spice it up with some chili flakes and pepper, and dig in!
If it’s too cold outside for your taste, why not try a spicy chicken salad to warm you up? Just be sure to cook the chicken in a generous amount of jalapeno and garlic, and when almost done, add some iceberg lettuce. Put the salad into a bowl and drizzle a small amount of soy sauce, for a bit of Asian aroma.
Spicy Warm Chicken Salad Read More »
Shrimp can be a quite versatile ingredient if you know what to do with it. You can serve them on their own, put them in pasta, or even mix them in a salad! Just cook the shrimp with lemon juice, cherry tomatoes, peppercorns and seven spices. Then use them to top your arugula salad. Voila, your dish is ready, and in record time!
Shrimp, Arugula and Baby Corn Salad Read More »
Poaching the salmon is a great way of cooking it, without the use of the extra fat, whether it’s oil or butter. Serve the salmon in a simple salad with valerian, radishes, and pine nuts and you have yourself quite a delicious and healthy meal!
Poached Salmon With Valerian and Radish Salad Read More »
Our method of choice for preparing pork tenderloin is just searing it in the pan for a bit and then baking it in the oven. That way you get that nice, crispy crust on the outside and tender texture on the inside. Serve it next to a simple veggie salad and a spicy salad dressing, and voila, restaurant grade dinner!
