Think you already know everything about planning the perfect feast? (So did I!) Check out the Guide to Thanksgiving from The Daily Meal anyway. Even seasoned cooks will discover something new and useful in this enormous resource. Recipes, table settings, holiday history, dealing with allergies, leftover solutions—you name it, it’s in there! Definitely worth a read.
Fresh, crispy, crunchy salad…sounds so good, right? Until you’ve eaten another bad bowl full of soggy lettuce! In an effort to mix things up, I’m swapping out the leaves but keeping the veggies.
Slaws: Try shredding cabbage, broccoli, carrots, and/or celery, then make a traditional coleslaw with mayo and vinegar or Asian slaw with sesame seeds and ginger dressing.
Carrot-Raisin: This one is more of a treat because it tends to be sugary, but it’s fine for occasional use. I love to add some fresh orange juice and zest to mine. Waldorf Salad would be a similar option that’s equally tasty.
Corn Relish: Mix corn, black beans, tomatoes, cilantro, onion, and avocado.
Mediterranean: Just like a Greek Salad but no lettuce—tomatoes, olives, feta cheese, onions, and cukes.
Zoodles: Funny name, cool concept! Spiral strands of raw zucchini aka “Zoodles” stay crunchy, even when marinated in dressing. I’ve heard that carrots, sweet potato, butternut squash, beets, and broccoli can be substituted. Works well for anyone into the Paleo diet.
Everything But: As in, every imaginable variety of produce except the lettuce, and I mean every! I’ll toss in broccoli, carrots, artichokes, cauliflower, cukes, tomatoes, olives, mushrooms, red onions, peppers, avocado, etc. Play around with different combos to keep it interesting.
For those of you that absolutely must have greens to consider it a salad, try Stronger Greens like kale, Swiss/rainbow chard, mustard greens, collard greens, and beet greens. They don’t become as limp as regular leaf lettuce, making them a good choice if you want a sturdy lunch box option.
Do you have any recipes for no-lettuce salad? Please share!
Need a kid-friendly Halloween recipe? I am gaga over these incredibly adorable Pumpkin Rice Krispie Treats from Food.com. Perfect treat that requires no baking (minimal effort, maximum fun).
The verdict is in: the new recipe I tried for Rosh Hashanah is a keeper. Along with the customary Honey cake, I made an apple version. Since it was a success, I’m nicknaming it “Amazing Apple Cake.”
Similar to coffee cake, it’s moist inside, slightly crusty outside, and thick. Oh, and did I mention it smells like heaven from the combination of spices? Despite all the hubbub, I did manage to take a quick picture. By no means anything extraordinary, you should still get the general idea. I think the side view, with the layers, is so pretty!
To make an Amazing Apple Cake, you will need:
Assemble two large bowls and a 9×13 glass Pyrex. Grease glass and set aside. In first bowl, toss the apples with the cinnamon, nutmeg, and 1/2 cup of the sugar. In other bowl, blend oil and remaining sugar. Stir in eggs, milk, and vanilla. Fold in flour, salt, and baking powder, then combine until batter is totally smooth.
Spoon half the batter into the Pyrex. Arrange the apples in a layer on top, then spread the remaining batter over the apples. Bake at 350 degrees, uncovered for approximately 1 hour. Remove from oven and cool completely before sprinkling with powdered sugar.
This cake was more popular with adults than kids, but it was eaten—and enjoyed—by everyone. Because it’s not super sweet or particularly filling, some folks chose to take a second serving (good to know if you’re feeding a crowd). While I don’t think I’d ever make this dessert alone for the holiday, it was a nice addition to the usual favorites. Next time I plan to offer whipped cream as well.
Do you have a good apple cake recipe?