Poke bowls are still very popular, but it’s not always easy to buy the sushi-grade tuna needed to make your own. This variation includes sautéed chunks of salmon instead of ahi. The technique is also great if you like tuna but prefer it cooked. I’ve suggested many veggies to fill up your bowl, but have […]
This super-easy, super-tasty Greek salad includes the top MIND foods and comes together in minutes. Bulgur is a wonderful whole grain that still flies under the radar. Mix up a batch and enjoy it throughout the week—it also makes a great hot breakfast cereal and a tasty side dish when served with sautéed onions. Ingredients […]
This colorful salad, popular in Cáceres in western Spain, makes a great starter, light lunch, or midnight snack. Do not confuse it with zarangollo, a dish from Murcia that features stewed zucchini and scrambled eggs. Ingredients Directions Step 1 Heat the oven to 400°F. Arrange the peppers and tomatoes, cut sides down, on a rimmed […]
Sounds complicated and even more exotic in its original French—“salade composée”—but a composed salad is nothing more than an artful way to arrange your ingredients rather than tossing them together. Salade Niçoise and Cobb salad are two that are typically presented this way, but a composed salad can be made of any ingredients you choose—and […]
