We started the 2013 “Best Recipe Ever” contest with a bang! The first theme was “Best Salad Ever” and the contenders did not disappoint. We received so many great entries and this beautiful and delicious recipe came out on top. Congratulations to “Mshivers60” for her “Santa Fe Salsa Salad!”
Keep reading for the winning recipe…
Celebrations and Parties, Fresh and Healthy | Tags: Easy Salad Recipes, Layered Salads, Main Dish Salad Recipes, Mexican Dishes, Mexican Recipes, Salad Recipes, Vegetable Salads
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We have assembled our best salad recipes! There’s a little bit of everything: cold salads, warm salads, fruit salads, healthy salads, and Caesar salads. They are healthy, colorful and flavorful. Give one a try this week!
Keep reading for all the recipes!
This retro-inspired side dish recipe is not only a great way to encourage kids to eat their veggies, it can also be a great addition to your Thanksgiving table!
Cubes of Cracker Barrel Sharp Cheddar Cheese is tossed with some of your favorite veggies along with some crispy bacon and roasted peanuts for crunch.
Speaking if side dishes, don’t forget the weekly recipe contest theme this week is “Side Dishes!”
Better Recipes, Celebrations and Parties, Dinner Tonight, Fast and Fabulous, Holidays, On A Budget | Tags: Cheese, Salad Recipes, Thanksgiving Side Dish Recipes, Vegetable Salads
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Last week, while I was in Austin for the IACP conference, there was one side trip I simply had to make. A quick visit to the original Whole Foods Market! The chain began in Austin and I wanted to scope out the flagship store.
The first store was started by an idealistic bunch of 19 people dedicated to providing their customers with organic and sustainable products. Today, with stores all across the country and over 50,000 team members their commitment to these core values are as strong as ever.
Here in Austin there is also a Culinary Center in addition to the grocery store. There you can take cooking classes ranging from basic techniques to exotic culinary adventures. They even provide full-service catering and event planning from this location.
Take a look at that sparkling kitchen as well as the fantastic variety of cookbooks for sale inside the Culinary Center!
One of my favorite parts of this store was the enormous bulk foods section. Just about every herb, spice, grain or bean was available in these bins. I love being able to buy bulk items. It is more environmentally friendly as it cuts down on packaging and shipping. Buying bulk can also save you money. Think about all those times you have to buy an entire, expensive jar of a spice you only end up using once. In this scenario you can simply purchase the one or two teaspoons you might need for a recipe and a fraction of the cost!
Of course, I am also a fan of any market that has a bar inside the store! Shoppers could participate in wine and beer tastings, or just relax at the bar to enjoy a glass of their favorite beverage. I was there on a Friday afternoon and they even had a local musician there to entertain the group. Love it!
As I was leaving the store, this caught my eye by the front door. So many grocery stores will have a basket of candy for children to snack on while their parents do the shopping. Here at Whole Foods there are baskets of fresh fruit! While I waited for my taxi to take me back to the conference I saw dozens of kids choose their favorite from these baskets. Such a wonderful way to teach good habits from an early age.
Whole Foods also provides an array of healthy recipe cards scattered throughout the store. I love anything with grapefruit, so this recipe for a simple and colorful salad instantly caught my eye. Enjoy!
AVOCADO AND GRAPEFRUIT SALAD
2 avocados, peeled, pitted and chopped
1/4 small red onion, thinly sliced
1 head Bibb or butter lettuce
Carefully peel grapefruits, making sure to remove all of the white pith. Working over a large bowl to catch any juice, cut the membrane from the outside edge of each segment to release the fruit and let it drop into the bowl. Add avocados and onion, and toss well. Arrange lettuce leaves on a platter, spoon salad over the top and serve. Serves 4.
Nutrition per serving: 230 calories, 15 g total fat, 2 g saturated fat, 0 mg cholesterol, 10 mg sodium, 25 g total carbohydrate, 9 g dietary fiber, 12 g sugar, 4 g protein
Dairy free, Gluten free, High fiber, Low sodium, Vegan, Vegetarian
Check out other bloggers who covered IACP or Whole Foods!
Better Recipes, Fast and Fabulous, Fresh and Healthy, Tasty Travel | Tags: Easy Recipes, Easy Salad Recipes, Fruit Salads, Green Salads, Healthy Recipes, Healthy Side Dishes, Low-Carb Vegetables and Sides, Salad Recipes, Vegetable Salads, Vegetarian Recipes
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If you follow Better Recipes on Facebook or Twitter, you might know that I am currently on a media tour right now all across the US! I am hopping from city to city talking about holiday entertaining and sharing a few recipes. Even if I can’t make it to your city, I still wanted to share a couple of these recipes with everyone!
This first is a quick and easy, three ingredient appetizer using Athens Mini Fillo Shells. Any regular readers of “The Daily Dish” know these are one of my favorite products! (Remember those Mini Pumpkin Pies from Thanksgiving?!) The second dish is a holiday coleslaw from Aunt Nellie’s Pickled Beets. In fact, the recipe was originally developed by a friend of mine (Hi Roxanne!) and was a winning recipe in a recent contest sponsored by Aunt Nellie’s. Pretty neat!
If you want to check out a clip from one of the TV shows, click here for the segment from Tampa!
5 oz. Brie cheese
15 Athens Mini Fillo Shells (1 box)
15 fresh raspberries
In a food processor, pulse Brie cheese (including rind) until smooth. Spoon 1 rounded teaspoon of Brie into each Fillo Shell. Top with one raspberry. Bake in preheated 350°F oven for 5 minutes or just until cheese is melted. Serve warm.
1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
4 cups finely shredded red cabbage
4 cups torn watercress
1/2 cup dried cranberries
1/4 cup chopped red onion
1/2 cup prepared light raspberry vinaigrette
1/4 cup snipped fresh mint
Crumbled feta cheese
Drain beets; save liquid for another use. Cut beets into thin strips.
Combine beet strips with cabbage, watercress, cranberries, red onion and mint. Toss to combine. Add vinaigrette and toss gently. Sprinkle with cheese. Makes 6 servings.