Due West Salad with Bourbon Dressing (Photos and styling: Cynthia Groseclose) Yoga star Kathryn Budig is known for her ability to make yoga accessible and playful through her teaching and writings, but her skills extend beyond the yoga mat — all the way to the kitchen.
“Those who had a small taste of a desired food and then distracted themselves with a phone call or other task for 15 minutes felt satiated and didn’t feel the need to indulge more.”
Eggs and nuts are major players in a vegetarian diet, but there’s one food in particular that packs the protein, fiber, versatility and can cost less than a dollar per serving. We’re talking beans—kidney beans, white beans or fresh beans—all far cooler now than they were when in that old middle school rhyme.
One is a simple Chef Salad with chicken, romaine and iceberg lettuce, shredded mozzarella, tomatoes, sprouts, and sunflower seeds, while the other is a Chinese Chicken Salad with chow mein noodles, pickled ginger, and carrots on romaine and iceberg lettuce.
When you order an “Athenian” salad with a side of pita bread, the last thing you expect to get is a giant metal bolt baked right into your bread. But that happened to one Yahoo editor yesterday. Yum.
The most important jar in your office fridge isn’t the Nutella you reach for after an arduous day of spreadsheets, or the industrial-sized salsa that shows up at every last-minute staff birthday party you throw together. Dressing is the duct tape that holds together even the most meager-sounding lunches.
No matter what else was on the menu, my childhood dinners unfailingly featured two things: white rice and a salad of spinach, cherry tomatoes, and avocado. Spinach was the only vegetable my dad would touch — hence the heavy rotation — but for me, the real star was the avocado. Avocados are super versatile and something I reach for most days. Avocado toast has become more and more popular — but our latest take, which pairs sliced avocado with coconut oil, chili flakes and a squeeze of lemon, is the only one I want to eat.
When she has the kitchen all to herself, Phyllis Grant of Dash and Bella cooks beautiful iterations of what solo meals were always meant to be: exactly what you want, when and where you want them.
A spring salad can be as simple as tender greens tossed with vinaigrette, or you can step it up by adding seasonal treats like peas, asparagus, radishes, and baby artichokes.