In this simple recipe, farro is simmered with onion, garlic and carrot to impart flavor. Then, it's combined with a host of fresh ingredients: juicy tomatoes, cucumbers and herbs, all of which are tied together with red wine vinaigrette, pine nuts and crumbled blue cheese.
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Inspired by Thai grilled beef salad (neua nam tok), this salad replaces the meat with grilled vegetables and adds fragrant jasmine rice. It's loaded with fresh herbs and dressed with a bracing, fish sauce-spiked lime vinaigrette. Plus, because the vegetables are grilled, they give the salad a deeper, smoky flavor.
Pudding and pie: it's the best of both worlds. Mother Daughter Dishes takes a salty crust made of crushed pecans, spreading a layer of sweet cream cheese, vanilla pudding, and finally, whipped cream, atop it. The entire thing is chilled until set, to form thick squares of cool, sweet richness.
This trio of eggplant, tomato, and ricotta cheese makes for a hearty, if not terribly exciting, twist on a caprese salad. Give the appetizer a Paleo twist, though, and the dish transforms into something far more interesting. Michelle Tam's recipe in her new cookbook, Nom Nom Paleo, pairs eggplant slices (coated in ghee and broiled) with thick tomato steaks, a balsamic and shallot reduction, and her own macadamia nut-based ricotta "cheese."
Nut "cheese" is not the first thing I expected to make from a Paleo cookbook. Most nut cheese recipes call for cashews; as someone with a cashew allergy, I have tended to avoid all dairy-free cheeses for the sake of safety. So I was pleasantly surprised when Michelle Tam's recipe for nut "cheese" in her new cookbook, Nom Nom Paleo, called for macadamia nuts. Mild-tasting, rich, and sweet, these round nuts not only fit into my diet, but they also seem like an ideal substitute for ricotta.
Sweet, snack-like foods are not usually my pick for breakfast. I'm less likely to grab a muffin or slice of coffee cake than I am to slurp down a bowl of oatmeal. Still, slightly sweet baked goods like Megan Gordon's blueberry breakfast bars in her new cookbook, Whole-Grain Mornings, could find a place in my breakfast routine if I need a quick grab-and-go meal.
This alternative to classic pecan pie has a salty caramel filling and a mixed cocktail nuts topping, making each bite well-balanced between salty and sweet and multi-textured.
Yes, kale salads have been written, served, and re-worked to death. Adding fruit, red onion, walnuts, and bread isn't terribly revolutionary. But here's what makes this salad stand out—it's not raw.