I know what you’re thinking: Yawn, another pasta salad. You’ve probably seen a pasta salad at nearly every cook out you’ve been to this summer. They litter every grocery store deli case with their gloppy mayonnaise dressings, too-sweet pickle relish, and bland canned black olives. But don’t turn away yet! This pasta salad is different. This one is special.
Continue reading Tunisian Chicken Pasta Salad
It’s summer, and totally time for grilling. And that means burgers, of course. But what do you do if you’re trying to cut back on red meat? You make burgers out of other things that are not meat. Like salmon! (Ok, I know some people do consider fish a type of meat. I consider it health food, and these are a lighter, healthier alternative to beefy burgers, even if they aren’t straight up vegetarian.)
This basic recipe is from Mark Bittman, and what I love most about it is that it’s so adaptable. I made this recipe once as written, and another time with a teriyaki and ginger bent. I’m looking forward to experimenting with many combinations of flavors this summer. We are going to stretch the limits of burgers, my friends.
Continue reading Any-Way-You-Like Salmon Burgers