DigsMagazine.com make your stomach happy  .

what's for dinner?

take the poll





a home + living guide for the post-college, pre-parenthood, quasi-adult generation


editor's note 

o lounge 
o nourish 
o host

o send an ECARD

submit your ideas
support digs


got a food question? jump to the boards

copyright ©1999-2003

soup up  your salad eat your greens and like them too by Yee-Fan Sun 1 2 3 
continued from page 1

2 go nuts
A light sprinkling of toasted nuts adds a scrumptious flavor and pleasingly crunchy texture to salads. Get gourmet with some pecans, walnuts, hazelnuts or almonds. To get those nuts all golden-gorgeous and aromatic, dry-roast them – no oil – in a skillet over medium-high heat, stirring and tossing frequently for about ten minutes. Monitor them carefully, as they have a tendency to go from pale to blackened in the blink of an eye, and cool completely before using. For a little more effort, candied pecans are swoon-inducingly good. Make a big batch and store in an airtight container for weeks.

candied pecans
1 cup pecans
1/4 cup brown sugar
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil

Preheat oven to 325F. Line a baking pan with foil and grease it up well. Mix ¼ cup brown sugar, 1 tbsp. balsamic vinegar and 1 tbsp. olive oil in a small saucepan. Cook over medium heat until bubbly and syrupy, about 3-5 minutes. Stir in 1 cup pecans. Spread out pecans in a single layer on the prepped baking sheet. Bake for 12-15 minutes or so, until nice and toasted (check frequently, by tasting a pecan, after 10 minutes – sugar burns easily. ) Let cool and store in a tight container.  

3 say cheese
Some might say topping a salad with cheese negates one of the primary reasons that many of us choose to eat salads: you know, to keep the calories low and the pounds from piling on. But a little bit of cheese can add so much flavor to an otherwise ordinary salad, making you that much more likely to actually want to polish off that bowlful of all those good-for-you raw greens. Added to which, what cheese lacks in weight-loss-friendliness, it makes up for in nutritional value as a great source of calcium.

Use good, strong, intensely flavorful cheeses like real parmesan, pecorino or romano, a creamy blue cheese like gorgonzola, perhaps, and you’ll find that that just a little bit of cheese goes a long way. Fresh goat cheese (chevre) and feta are both very tasty and lower-in-fat than many other cheeses.  
more ways to pep up your salad:
• antipasto favorites: artichoke hearts, olives, sundried tomatoes
real bacon, crumbled
• hardboiled eggs
• canned beans: chickpeas, black beans
stir-fried, sautéed or grilled chicken, beef, shrimp (good way to use leftovers)

4 cuckoo for croutons
I have to admit: I even kind of sort of like those little, uniformly-sized pellet croutons that come out of a box. I know the gourmands like to pooh-pooh them, but there’s something about those little bites of crunchy, herby, bready goodness that gives a nice shot of flavor and texture to a bland salad. For just a little extra effort, though, make your own croutons. They're so easy and yummy, you just might never go back to the boxed kind again.

keep on wandering this way


---------------------------> lounge . nourish . host . laze . home.