I rarely throw out old cookbooks. On the contrary, the older and more well-worn they are, the better. But recently, I had to toss out a cookbook that I found at a garage sale only because it had completely fallen apart at the seams. It was from 1964 and simply called “Delicious Asian Recipes.” This tattered little book served its purpose though. Out of it came two of my favorite dressings. Both go splendidly with a refreshing and healthful chicken salad that’s perfect for spring and summer!
I rarely throw out old cookbooks. On the contrary, the older and more worn they are, the better. But recently, I had to toss out a cookbook that I found at a garage sale only because it had completely fallen apart at the seams. It was from 1964 and simply called “Delicious Asian Recipes.” This tattered little book served its purpose, though. Out of it came two of my favorite dressings. Both go splendidly with a refreshing and healthy chicken salad that is perfect for spring and summer!
There is no middle of the road when it comes to this vegetable. You either love Brussels Sprouts or you don’t. But if you would trust me on this one, you’ll find that this is the recipe that will change your mind if you’re not a fan of the little leafy bulb. Prepared much like the cabbage for Coleslaw, this Brussels Sprouts Salad with Dijon Horseradish Vinaigrette will introduce you to a brand new and incredibly delicious way to experience the vegetable that is generally sautéed or roasted.
Years ago, in our great-grandparents generation, the Brussels sprout had a much more bitter taste. But with new farming and breeding techniques, the bitterness has decreased while the nutrient value has increased, spurring a renaissance in production and consumption of the “new” better-tasting Brussels sprout.
For this recipe, we have Chef Ryan Clark, the executive chef of Agustin Kitchen in Tucson, to thank. Chef Clark, a three time Iron Chef winner, two-time World Margarita Champion, and author of “Modern Southwest Cooking,” prepared this salad for a Fall Festive Entertaining event at AJ’s Fine Foods in Tucson this month, and the dish absolutely wowed the crowd. With the holidays upon us, Chef Clark’s Brussels Sprouts Salad is the perfect make-ahead dish for a large gathering. It is also a wonderful side, or even a main meal salad when served with hearty fresh French bread and butter!
By the way, I’ve been fortunate to host the AJ’s Festive Entertaining Series for 3 years now. Our final event is November 15th at AJ’s at 44th St. and Camelback. Stop by and meet top chefs like Ryan Clark. Again, if you trust me on this one, fresh shaved Brussels sprouts salad with this sensational vinaigrette will be a brand new favorite!
Two very traditional holiday foods are at the heart of these Rescued Recipes. Both are native crops to America, but neither one gets any “airplay” until the holiday season. That’s when wild rice and cranberries take center stage – or at least “side” stage – on our feasting table.
But two Rescued Recipes could turn these once-a-year specialties into everyday favorites!
Wild Rice Salad
Scottsdale resident Cheryl Korwin clipped this one from a magazine years ago, and it has since earned a permanent place in her 4-inch thick loose-leaf binder of “Favorites.”
“It’s such a hit during the holidays, but we make it all year long. It’s so simple, healthful, and tasty! I always make extra so my guests have a nice cup of my wild rice salad to take home. It’s always been one of my easy to make, go-to favorites!”
Cheryl, we went wild over this salad! We loved the flavor, texture, and the color! It’s festive, fun, and goes really well with chicken, pork, fish, or just great as a main meal!