There’s no true recipe for this robust green meal, but keep a few rules in mind. Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole. Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two. You want a … Read more
Here’s a summer classic straight from my family. You might prefer sweet pickles, but my mother always used dill. She used celery salt, I use actual celery. My aunt preferred green onions, I use red. And my uncle always added some crispy bits of bacon on top, as do I. It’s a dish that evolves with every generation.
If you don’t grow or can’t find chervil, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/4 teaspoon of tarragon. However, it really is worth it to try to find the chervil.
Warm French Potato Salad
2 pounds small red potatoes (about 2-inch diameter), unpeeled, scrubbed, cut into 4” slices
Based on a recipe from America’s Test Kitchen, but with lowered carbs, this is by no means keto, but it’s at least not sugary. I eat it—happily—at Christmas, but otherwise avoid it because it’s a full day’s carb allotment for me!
Citrus Salad With Watercress, Dried Cranberries, and Pecans Serves 4–6 // 341 calories, 24g fat, 3g protein, 23g net … Read more