​How you doin’? I’m in Las Vegas today and can celebrate because it will be the 4th straight day under 100⁰ F. Now Las Vegas isn’t the only city experiencing a heatwave…yes, ♫we’re having a heatwave♫!
 
When it’s summer and it’s hot you want to enjoy a cocktail that’s just a little bit sweet allowing the flavors to shine through. Also, maximum carbonation keeps your drink fizzier longer—a real refresher. The right combination for a perfect cocktail is to use real ingredients, less sweet and perfectly carbonated. Let the summer spirit shine through with more bubbles and clean, crisp, spectacular bold flavors featuring ginger beer or tonic water.
 
I love the flavors of elderflower and a good quinine tonic. Today’s cocktail recipe uses the flavors of both in one shot—“Q” Elderflower Tonic.

Q Tonics were born in Brooklyn, NY. They are fresh and clean without the usual 32 grams of high fructose corn syrup, artificial flavors and artificial preservatives. Did you know there is as much HFCS in a 12 ounce can of Sprite? Really! That’s just an insult to a bottle of Hendrick’s or Tanqueray—don’t mix great gins (or ryes or whiskeys) with something lousy.
 
The founders of “Q” spent four years making this tonic tracking down fantastic ingredients. They made the recipe in their Brooklyn kitchen and agonized into the wee hours with a designer to make a package as beautiful as the liquid it holds.
 
Cool off with this summertime cocktail. Cheers!

Prep time:  5 minutes
Yield:  1 cocktail

Ingredients 
4 blackberries, washed and dried
1-1/2 ounces American whiskey or rye
1 ounce freshly-squeezed lemon juice
4 teaspoons organic honey
5 ounces Q Elderflower Tonic
1 lemon wheel garnish
1 perfect blackberry garnish
 
Directions

1. Muddle the blackberries in the bottom of mixing glass.
2. Add the lemon juice, honey, whiskey and ice; shake well.
3. Strain into a large champagne coupe or martini glass.
4. Top with Q Elderflower Tonic.
5. Garnish with lemon wheel and a perfect blackberry.
6. Bottoms Up!

 
ChefSecret:  Do not screw up your expensive gin with ultra-sweet tonics! Use “Q” or sugar-free tonics.

​Quip of the Day: Damn smart-ass neighbor on the nextdoor app… I had a Federal Express package delivered to the wrong address this morning at 10:21. I asked, “If it showed up at your house, in error, please let me know. It’s only a jar of mayonnaise that I like and would love to get it. Thanks. My neighbor replies, “If I get it, I will be sure to "hold" the mayo!!” Real funny!
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Do you have a question or comment?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#Cocktail #HappyHour #Blackberry-ElderflowerFizz #Q-Tonic #Whiskey #Rye #Cheers #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                         ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? When going to the grocery store last week I was once again shocked at the inflated prices that seem to increase daily. The large shrimp I usually cook with were up $3 a pound. To help people who are feeling the pinch I put together this Budget Saver shrimp recipe that uses smaller, less-expensive shrimp.
 
We have a lot of love and respect for Cajun cuisine. In part because it combines the ingredients of the Southern Louisiana bayous and coastal regions with a hybrid of West African, French, Spanish, Creole, and Indigenous cooking techniques. But also because it’s comforting, hearty, and full of flavor and spice. This creamy, Cajun-inspired pasta has filling, feel-good ingredients like mini-shrimp and andouille sausage relying heavily on Cajun seasoning.
 
Like many spice blends, the exact contents of Cajun seasoning will vary depending on the cook. It might include garlic, onion, black pepper, mustard, celery, and ground chiles, such as paprika or cayenne. Generally, it’s bold, warm, and zesty. While you could opt for a premade store-bought version, you can easily whip up a homemade Cajun seasoning from my recipe below and use up some of those seasonings in your spice cabinet. It’s probably time to refresh them anyway.
 
We use the seasoning to coat the sautéed shrimp and again in the tomato-cream sauce, along with yellow onion, red bell pepper, garlic, Parmesan cheese and a little brown sugar. It’s rich and tangy with the perfect balance of tomatoes and cream which clings to the shrimp, sausage, and penne pasta. Finish the pasta with chopped fresh parsley, a few dashes of Louisiana hot sauce and a glass of crisp white wine to tame that spicy tingle.
 
Prep time:  20 minutes
Cook time:  25 minutes
Yield:  4 servings
 
Ingredients
5 teaspoons Cajun seasoning, divided (see my scratch recipe below)
1/2 teaspoon dried oregano
1-pound small shrimp (51-60 count), peeled, deveined and precooked
3 tablespoons extra-virgin olive oil, divided
6 ounces thinly sliced andouille sausage
10 ounces dried penne pasta
1/2 yellow onion, thinly sliced
1/2 red bell pepper, thinly sliced
1 teaspoon packed brown sugar
1/2 teaspoon kosher salt, or to taste
3 tablespoons chopped garlic
1/2 cup canned crushed tomatoes
1 cup chicken broth
1 cup heavy cream
2/3 cup grated Parmesan cheese
1/4 teaspoon freshly cracked black pepper
1 tablespoon chopped parsley leaves, to garnish
 
Directions

1. In a large bowl, combine 1 teaspoon Cajun seasoning and the oregano; add the shrimp and toss to coat.  Set aside.
2. Heat a large skillet over medium-high heat and drizzle the bottom of the pan with 1 tablespoon olive oil add the sausage and brown until nicely caramelized, 4 to 5 minutes. Transfer the sausage to a plate and set aside.
3. Bring a large pot of water to a boil (4 to 6 quarts) and add a generous pinch of salt. Following the package instructions, cook the pasta until al dente.
4. Drain the pasta and set aside.
5. Return the skillet to medium heat and add the remaining 2 tablespoons of olive oil. Add the onions, red bell pepper, brown sugar, a generous pinch of salt, and the remaining 4 teaspoons Cajun seasoning.
6. Sauté until the onions and peppers have softened slightly, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
7. Add the tomatoes, chicken broth, and heavy cream. Bring the sauce to a simmer, stirring and scraping up any browned bits from the bottom of the pan, and then cook for 2 minutes.
8. Add the shrimp and cook for 1 minute just to heat.
9. Add the Parmesan cheese, stirring until thoroughly combined.
10. Add the pasta and sausage, stirring to coat, and cook until warmed through, 2 to 3 minutes. Season with additional salt and pepper if needed.
11. Garnish with the cracked black pepper and chopped parsley and serve immediately.

ChefSecret: The smaller the shrimp the lower the cost. 
 
                                                 Cajun Seasoning
 
When your recipes call for Cajun seasoning blend and you don’t have any in your pantry, try this scratch recipe for the best results. It only takes about 2 minutes to make.
 
2 tablespoons paprika
1 tablespoon cayenne powder
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon dried oregano
1 tablespoon black pepper
1 tablespoon granulated salt
 
Mix all the ingredients together until well combined. Store in an airtight container such as a clean spice jar. Make it your own by adding some additional spices and herbs to your own taste, i.e., cumin, coriander, thyme, white pepper, dried basil, celery seed, dried jalapeño powder, superhot ghost chili powder or smoked chili powder.
 
Quip of the Day:  Don’t wrestle with pigs. You both get dirty, and the pig likes it.
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Do you have a question or comment? Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
​
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#Entrees #Shrimp #AndouilleSausage #Cajun #PennePasta #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                     ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? Last week, we took a walk through the salad garden introducing and discussing many of the lettuces that might find their way into your salad bowl. Today, we’re going to cover some of the many “orts” that help to make salads more interesting and flavorful. Orts are the toppings and add-ins that contribute color, texture, aroma, sometimes temperature (hot and cold), flavor and hopefully lots of nutrition!
 
Below are the top 20 healthy salad toppings, but there are no rules when it comes to making salads. If you like it, put it in the bowl and mix it up. It’s a great way to get your 5-a-day servings of fruits and vegetables for better health!
  
1. Chopped Raw Vegetables
A typical salad starts with raw greens, such as lettuce, spinach, kale, mixed greens or arugula. However, you can also add several other raw vegetables. Some popular raw veggie toppings include chopped carrots, onions, cucumbers, celery, mushrooms and broccoli. These vegetables are packed with fiber and plant compounds that offer health benefits.
 
2. Nuts and Seeds
Nuts and seeds such as pistachios, walnuts, pumpkin seeds, almonds, peanuts and chia seeds, among many others, are highly nutritious salad toppings. When choosing nuts or seeds to add to your salad, look for raw or dry-roasted varieties without added salt, sugar or preservatives.
 
3. Dried Fruit
Salads and dried fruit are a delicious combination. Using dried cranberries, apricots, mango or raisins as a salad topping is an easy way to add some sweetness along with various nutrients. To avoid added sugars and preservatives, look for dried fruits that only have the fruit listed as an ingredient. Use this tasty treat sparingly to top off your salad.
 
4. Whole Grains
Some popular whole grains to use as salad toppings include cooked brown rice, quinoa, farro and barley. These grains add texture and flavor to your salad. Research links whole grain consumption to a variety of health benefits, including weight loss and reduced cholesterol levels.
 
5. Beans and Legumes
Beans and legumes are excellent sources of plant protein to add to your salad. A 1-cup (172-gram) serving of both cooked black beans and kidney beans provides over 15 grams of protein in addition to vitamins, minerals and fiber.
 
6. Fresh Fruit
Even though salads are typically thought of as a combination of vegetables, fresh fruit can be a delicious salad topping with added health benefits. One study of more than 800 adults found that each piece of fruit consumed per day was associated with a 10% reduction in heart disease risk. Popular fresh fruits to add to your salad include berries, apples, oranges, melons and cherries. You can also use blended fruit or freshly squeezed fruit juice for homemade salad dressings.
 
7. Baked Tortilla or Pita Chips
Crushed tortilla or pita chips add a crunchy texture and delicious taste to your salad. Tortilla chips are a great addition to Tex-Mex salads that include beans, salsa, avocado and shredded cheese. On the other hand, pita chips are a good complement to salads with Mediterranean flavors. Just a little though, as chips can add calories without adding much nutrition.
 
8. Shredded Hard Cheeses
Using shredded hard cheeses, including Cheddar, Gouda, Parmesan and Manchego as a salad topping adds more complex flavor and nutrition. One ounce (28 grams) of shredded parmesan cheese has over 10 grams of protein for just over 100 calories.
 
9. Roasted Vegetables
Roasted vegetables are a delicious complement to raw salad greens. Depending on the vegetable, roasting brings out different flavors and textures. Research also suggests that cooking vegetables makes them easier to digest and improves the absorption of some nutrients.
 
10. Hard-Boiled Eggs
Eggs can be a highly nutritious addition to your salad. One large egg provides 6 grams of protein and more than 15 vitamins and minerals for only 77 calories. Their protein content can also help you feel fuller.
 
11. Fresh Herbs
Herbs are the leaves, seeds or flowers of plants that can add flavor or fragrance to your dishes. Popular fresh herbs to add to salads or salad dressings include basil, mint, rosemary, parsley, sage and cilantro. Herbs not only add flavor but may also provide various health benefits.
 
12. Meat
Meats, such as baked or grilled chicken, pork or beef, can be great as salad toppings. Meats are loaded with vitamins and minerals, as well as high-quality protein that can help you feel full and satisfied.
 
13. Seafood
Adding seafood to your salad can boost its nutrition and flavor. Salmon, cod, halibut, shrimp, lobster and even sardines are incredibly healthy sources of protein, omega-3 fatty acids, vitamins and minerals. Studies show that eating fish can boost heart health and brain function.
 
14. Avocados or Guacamole
Avocados are a versatile food and a great addition to salads. They’re loaded with nutrients that can improve heart health and support healthy aging, such as monounsaturated fat, fiber, potassium, vitamin C, vitamin K and folate. One avocado provides over 50% of the DV for vitamin K and 41% of the DV for folate. You can add sliced or cubed avocado to almost any salad or use guacamole as a topping.
 
15. Soft Cheeses
Soft cheeses, including fresh mozzarella, feta, ricotta, goat, bleu and burrata, make excellent salad toppings. They provide a creamy texture and delicious flavor, along with protein, calcium and other micronutrients. What’s more, soft goat and feta cheeses made from goat’s or sheep’s milk are lactose-free and good options for those who cannot tolerate cow’s milk.
 
Soft cheeses are widely available at grocery stores and specialty markets. When searching for mozzarella, burrata or feta cheeses, look for those packed in brine that inhibits bacterial growth and maintains the creamy texture.
 
16. Pomegranate Arils
The red seeds of pomegranates—known as arils—make for a decorative and nutritious salad topping. They not only make for a pretty salad but may also provide impressive health benefits. Studies have found that pomegranate arils are rich in compounds called anthocyanins that can have antioxidant properties.
 
17. Corn and Salsa
Using corn and salsa as a salad topping is an easy way to create a flavorful and nutritious Tex-Mex salad. A 1/2-cup (128-gram) serving of corn kernels has over 9% of the DV for fiber and is rich in vitamin C and folate. Eating tomato-based products like salsa that contain lycopene may help prevent heart disease and cancer.
 
18. Tofu and Edamame
Tofu and soybeans, known as edamame, are excellent sources of plant protein to add to a salad. One cup (155 grams) of cooked edamame has close to 17 grams of protein, while 1/2 cup (126 grams) of tofu provides close to 20 grams. Both foods are loaded with folate, vitamin K and several other micronutrients.
 
19. Olives
Olives are a nutrient-rich and flavorful salad topping. They’re loaded with healthy fats — packing over 2 grams of monounsaturated fat in 1 ounce (28 grams). Research has linked monounsaturated fat consumption to a reduced risk of heart disease and lower cholesterol levels.
 
20. Oil-and-Vinegar Dressings
A salad is not complete without a dressing. One small study found that participants who ate salads with full-fat dressings absorbed more nutrients from the vegetables than those who used reduced-fat or non-fat dressings. Go easy on the dressing. Add a little, toss a little. You can always add more, but too much can make a mushy mess of a great salad.
 
The Bottom Line
Adding healthy toppings to your salad can boost nutrition and flavor. The above suggestions make it easy to put together a healthy mix that will help you feel fuller and more satisfied. These nutritious toppings can add flavor and texture to a balanced diet and may provide a variety of health benefits.
 
ChefSecret: As you build your salad, think about presentation. Some ingredients are meant to be mixed in with the dressing, while others should be added atop the salad to keep them crisp and dressing-free until the eater is ready. There’s nothing more disappointing that a soggy crouton.

Quip of the Day: “What did the DJ say at the salad bar? Lettuce turnip the beet!”
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Do you have a question or comment?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#Salads #SaladToppings #Top20 #Tomato #Cheese #Vegetables #Peppers #Pomegranate #5-a-day #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                     ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? It’s that time of the week when you are counting the minutes to Happy Hour. I spent time with a client talking about Margaritas this week. We talked about installing Margarita slushy machines, but you can’t do that at home, and as much as we love them neither man nor woman lives by margaritas alone. So, fortunately for us, the people at Avión came up with hotsy-totsy cocktail that will chill your spine and warm the cockles of your heart.  

I like Avión Reserva Cristalino tequila. It is a crystal-clear aged tequila that defies both gravity and convention. Aged yet clear, Reserva Cristalino masterfully showcases the brightness the agave plant with the complexity of an Añejo Tequila.

It is distilled from hand-selected agave plants grown at the high elevations and is a unique blend of Añejo, with a touch of Extra Añejo Tequila. Avión Reserva Cristalino is truly for those who like to explore and enjoy life and a good stiff drink.

You will be surprised that this tequila is clear as water. That’s due to the double charcoal filtration process that removes the aged color and truly enhances its fruity and floral character. With the taste and aroma of a barrel aged liquid combined with its crystalline clarity, it really is the smoothest of contradictions.

Prep time:  3 minutes
Yield: 1 cocktail
 
Ingredients
2 lime wedges
1 teaspoon coarse cocktail salt
2 thin fresh jalapeño slices, plus 2 more for garnish
1/2 ounce freshly squeezed lime juice
2 ounces Avión Silver
1 ounce grapefruit juice
4 ounces grapefruit sparkling water
 
Directions

1. Rim a highball glass with lime and salt.
2. Add the 2 jalapeño slices to a glass.
3. Squeeze the lime wedges into the glass (reserve one for garnish).
4. Muddle the jalapeño slices in the lime juice.
5. Add large ice cubes to the glass.
6. Pour the tequila and grapefruit juice into the glass. Stir to combine.
7. Top with the grapefruit sparkling water.
8. Garnish with squeezed lime wedge and jalapeño slices.

 
ChefSecret:  I like to use big ice cubes as it makes a great cocktail. You can purchase super ice cube trays on Amazon.
 
Quip of the Day:  Happy hour is slightly different in the Soviet Union. There are no ice cubes or orange-peel twists in the vodka. Also, it lasts all day, because there is nothing else to do.”
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Do you have a question or comment? Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide .
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind.

#Cocktail #HappyHour #Tequila #AvionReservaCristalino #Anejo #Jalapeno #Grapefruit #Cheers #2022 #Cheers# QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                           ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? I make a lot of salads and my salads have lots of ingredients with a multitude of textures and flavors. The more “orts,” the better (orts are ingredients and particulate added to salads—my word, nothing you’ll find in the dictionary). But it’s not only the abundant ingredients that add so much to the salad, but the lettuce choices as well. We recently worked on a salad project where the client was vertically growing lots of different lettuces—pretty exciting stuff.
 
If you want to enrich your salad IQ read on and discover just how healthful, flavorful and enticing salads can be… just as any other dish on your table. It all starts with the “greens” (though not all lettuce varieties are green) and your family will love you for it.
 
Here’s a quick overview of some of the many lettuces you might want to bring to your table: Purple Radicchio… it’s a feast for both the eyes and the palate. Kale… whether you love it or hate it, Kale boasts a whopping 685% of your daily recommended intake of vitamin K. Arugula's peppery bite is perfect when paired with sweet ingredients like fennel and orange. Mâche, also known as lamb's lettuce or corn salad, is an under-rated green that offers a tender texture and nutty flavor. Baby Spinach delivers on flavor, with an earthy aroma that can even tend towards a slight sweetness. A perennial favorite for Caesar Salad and Cobb Salad, Romaine also plays well with bacon. Watercress (the forgotten green) pairs wonderfully with sweet fennel, but it also stands up to hotter flavors like pepper flakes. Iceberg has a time and a place… who doesn't love a crispy bacon and blue cheese wedge? Each of our selected greens boast their own unique nutritional makeup, flavor, and texture, to make your salads as delicious as they are healthful.
 
Radicchio
Purple radicchio is a close relative of chicory and endive; it has just 10 calories per cup and is high in vitamin K. It boasts a pleasant bitter bite, which stands up wonderfully to musty crumbled blue cheese and a zingy mustard dressing in this Blue Cheese, Walnut, and Chicory Salad. Grilling the radicchio before assembling a salad brings out even more of its natural sweetness, as it does in a Grilled Radicchio and Plum Salad, where it's paired with sharp goat cheese and sweet aged balsamic.
 
Kale
Kale is member of the brassica family. This sturdy leafy green has a sweet flavor reminiscent of cabbage or Brussels sprouts, but its ancestry also means that it can be a bit tough when consumed raw. You can fix that by removing the thickest outer ribs of kale leaves; then cut it into small, bite-sized pieces. Take a few seconds to actually massage the dressing into the kale for at least a minute, which will help soften it and make it easier to chew and digest. The slightly bitter green kale pairs with sweet persimmon, apple and orange or with feta cheese, diced apple, currants and toasted pine or pistachio nuts. Make a creamy Mediterranean salad with Greek yogurt dressing topped with roasted, crunchy sunflower seeds.
 
Arugula (one of my favorites)
In the U.K. Arugula is referred to as Rocket. This peppery green may not be as rich in vitamins and minerals as some of the other greens, but it makes up for it in great flavor and lower-calories (only five per cup). Arugula's zippy bite is perfect when paired with sweeter ingredients like fennel and orange or fig, pine nuts, and Parmesan with a honey-balsamic dressing. Arugula is great when mixed with other greens and it is also a phenomenal base for larger meal salads like grilled chicken, shrimp or barbecued sliced steak.
 
Mâche
This lettuce is often referred to as lamb's lettuce or corn salad, is an under-rated, little know green that offers a tender texture and almost nutty flavor. It also boasts three times as much vitamin C as most lettuces. This green is more uncommon than some on this list, but seek it out at farmers' markets, and you'll be rewarded by its delicate flavor. It goes well with purple arugula, roasted beets, peaches and goat cheese. If you can find it, use it in place of baby spinach.
 
Spinach
Popeye's favorite green is a great choice for more reasons than one. Spinach contains hefty amounts of iron and protein, not to mention plenty of magnesium, potassium, calcium and folate. In addition to its high mineral content, spinach also delivers on flavor, with an earthy aroma that can even tend towards a slight sweetness, particularly when young. Enjoy it with strawberries, almonds, and poppy seeds or pair it with hot bacon and chopped hard-cooked eggs for a wonderful warm Wilted Spinach Salad (see recipe below).
 
Beet Greens
STOP! Don’t throw those beet leaves away when you buy a bunch of beets at the market.  Beet greens are rich in both potassium and magnesium, and these hardy greens are delicious raw or cooked. Consider pairing them with roasted beets in a warm salad with goat cheese and walnuts. Use them in place of greens like kale or Swiss chard.
 
Romaine
Crisp romaine lettuce is loaded with minerals like calcium, phosphorous, magnesium and potassium. While it doesn't boast much flavor of its own, this lettuce is a blank canvas and remains a fan favorite thanks to its crisp texture and ability to carry a wide variety of creamier dressings. It’s a perennial favorite for a Caesar Salad and Chopped Cobb Salads. At Jimmy Buffett’s Margaritaville we created a beautiful main dish salad with lightly grilled romaine, bacon, sieved egg and a Champagne vinaigrette dressing.
 
Endive
Bitter Belgian endive isn't just low in calories, it's also high in potassium, folate, fiber and  flavonoid kaempferol, which some studies have shown may inhibit cancer. Its bitter notes stand up equally well to sweet and piquant flavors, making it the ideal choice to pair with asparagus, orange, or an apple, cranberry, funky blue cheese plate. Its shape also makes for fun presentation as endive boats can be filled with blue cheese and toasted hazelnuts.

Watercress
Watercress salads were most popular in the 1950s and ‘60s. It is rich in vitamins A and C. It also has excellent antioxidant benefits. It's a member of the Brassicaceae family, with cousins like arugula, horseradish, and wasabi, so it boasts a light peppery flavor. Watercress pairs wonderfully with sweet fennel but it also stands up to hotter flavors like pepper flakes and hot sauce to create a spicy watercress salad topped with Buffalo chicken tenders.
 
Brussels Sprouts
You might not think of Brussels sprouts as a salad green, but a vegetable best served cooked. These little crucifers are wonderful in salads, too. Like other members of the cabbage family, Brussels sprouts are rich in sulforaphane, a phytochemical widely recognized as an anti-cancer compound. Brussels sprouts are also rich in fiber and vitamin C. Brussels Sprouts salads are best served shredded or thinly sliced on a mandolin and paired with sweeter flavors like dried cranberries or cherries and apples, almonds and sunflower seeds, all of which bring out their natural nuttiness. But Brussels sprouts can also stand up to richer flavors served like a Caesar Salad with bacon, Parmesan, and a mayo or yogurt-based dressing.
 
                                                 Lightly Wilted Spinach Salad

This healthy salad was a Restaurant Row standard in Los Angeles at Steers for Steaks. It just takes about 9 minutes from start to finish. If you want a vegan salad substitute EVOO in place of the bacon and bacon fat.
 
Prep time:  3 minutes
Cook time:  6 minutes
Yield:  4 servings
 
Ingredients 
3 slices thin cut bacon (reserve 2 tablespoons of rendered bacon fat)
2 tablespoons rendered bacon fat (from above)
3 tablespoons minced garlic
4 to 5 cups triple washed spinach, stems removed
2 tablespoons red wine vinegar
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper
 
Directions

1. Heat a large skillet over medium heat.
2. Add the bacon and cook until crisp; drain and set aside.
3. Chop the cooked bacon when cool.
4. Add the garlic to 2 tablespoons of bacon fat and sauté in bacon fat for 2 or 3 minutes.
5. Add the spinach to the pan in stages.
6. Fill the pan with leaves and turn the leaves in warm bacon fat until they wilt.
7. Drizzle in the the vinegar.
8. Add the remaining spinach to the skillet and repeat the process until all of the spinach is incorporated and lightly wilted.
9.  Season the wilted spinach with salt, pepper and nutmeg.
10. Toss and serve.

ChefSecret:  While Iceberg Lettuce has a nice crisp, long-lasting texture, it has the least nutritional value of almost all other lettuces.

​Quip of the Day: “A man goes to the doctor with lettuce in his ear. The doctor said, "so sorry, it looks like it’s just the tip of the iceberg.”
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Do you have a question or comment?  Send your thoughts to [email protected].  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

​#Salads #SaladGreens #Lettuces #Brassicas #Radicchio #Kale #Romaine #Arugula #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup  

                                                 ©Perspectives/The Consulting Group, LLC, 2022