…from the Perspectives’ Kitchen How you doin’? For some parts of the country, grilling season will be winding down soon so I wanted to include this recipe in before the grill is covered and tucked away.
This salad was on the opening menu I created for Jimmy Buffett’s Margaritaville in Las Vegas. I thought it was a simple enough entrée salad but as it turned out so many people ordered it that it turned out to be a real bottleneck in the kitchen. Last week I found it on a menu in Green Valley… and it still is one delicious salad. It's easy enough to make at home. You can use leftover rotisserie chicken and store-bought bottled Caesar dressing like Paul Newman’s or Cardini’s brand, or you can you make my simple dressing recipe below. Prep time: 15 minutes Grill time: 1 minute Yield: 2 servings Ingredients 1/2 head split romaine head 1/2 ounce olive oil 3-1/2 ounces grilled, chilled and chopped chicken breast 2 ounces Caesar dressing (see recipe) 1/2 coarsely chopped hard-cooked egg 3 each split mini tomatoes 1/4 cup thinly shredded carrots 2 tablespoons shaved Parmesan cheese 7 to 8 toasted croutons Directions
My Best Caesar Salad Dressing I have been serving Caesar Salads in my restaurants for years using this made-on-premises dressing. It’s really quite easy and I think it’s the best Caesar Dressing ever. Of course, you don’t have to limit the use of this dressing to just a traditional Caesar Salad—it’s great on any green salad and even makes a nifty chicken marinade as well. Due to food safety concerns, I always suggest using pasteurized egg yolks which can be purchased in your local supermarket. However, it is easy to pasteurize eggs in your own kitchen—check out the ChefSecret at the end of this recipe. Some people are a bit squeamish about using anchovies. They don’t like to open the tin and touch those slimy little things. Anchovies add that earthy, sweet, salty and umami flavor that cannot be found anywhere else. I keep of tube of anchovy paste in the refrigerator so I always have it on hand. I also add a couple of anchovy filets on top of the Caesar Salad, but that’s a personal option. If you are serving a Chicken Caesar Salad leave off the anchovies. Prep time: 10 minutes Chill time: 4 to 8 hours Yield: 10 servings Ingredients 1 cup mayonnaise 1/4 cup pasteurized egg yolks (see procedure for pasteurized eggs or egg substitute) 1/4 cup freshly grated Parmesan cheese 2 tablespoons cold water 3 tablespoons minced garlic 1-1/2 tablespoons fresh lemon juice 1 tablespoon anchovy paste (from a tube) 2 teaspoons granulated sugar 1/2 teaspoon dried parsley salt and ground black pepper to taste Directions
ChefSecret: Avoid using raw or uncooked eggs in any of your recipes. It’s really easy and very important to pasteurize eggs correctly. Here’s how:
Special Note: Jumbo sized eggs require 5 minutes in 140°F water. Quip of the Day: “How do you make any salad into a Caesar salad? Stab it twenty-three times. (Julius Caesar -- et tu Brutus?) Got it now? ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. 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. #Entree #Lunch #Dinner #GrilledRomaine #GrilledCaesarSalad #PaulNewman #Cardinis #Chicken #PasteurizedEgg #Anchovy #Covid19SurvivalBlog #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022
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…from the Perspectives’ Kitchen  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!” ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. 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. #Salads #SaladToppings #Top20 #Tomato #Cheese #Vegetables #Peppers #Pomegranate #5-a-day #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 …from the Perspectives’ Kitchen  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
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.” ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. 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. #Salads #SaladGreens #Lettuces #Brassicas #Radicchio #Kale #Romaine #Arugula #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 …from the Perspectives’ Kitchen  How you doin’? Lawry’s California Center was an oasis just a couple of miles outside of central downtown Los Angeles. When designed it was meant to represent everything great about the California lifestyle. We used to tell visitors, California was not only a state, but a state-of-mind. It was the corporate the headquarters of Lawry’s Foods, Inc. and where at least half of all production took place. There were several restaurants on the property, as well as a curated gift store with a large array of California wines for sampling or purchase.
My office overlooked the gardens and I loved coming to work every morning. For lunch I had a choice of 3 restaurants, but more importantly for the sake of this blog I usually would order a wonderful fresh salad—my favorite was the La Cocina Corn Salad. It can be served as a delicious side dish made with grilled corn, with black beans and a tasty creamy dressing or splurge it up and top it with grilled meats or seafood for an exciting entrée salad. Prep Time: 25 minutes Cook Time: 10 minutes Yield: 4 servings Ingredients For the “greens” 1 tablespoon EVOO (olive oil) 5 ears fresh corn-on-the-cob, shucked and kernels removed 1/4 teaspoon Lawry’s Seasoned Salt 1/4 teaspoon Lawry’s Private Blend Pepper 1 tablespoon minced garlic 1 cup diced red bell pepper 1/2 cup (packed) chopped cilantro leaves (no stems) 1/4 cup diced red onion 1 jalapeño pepper, seeded, seamed and diced 1 (15 oz) can) black beans, drained and rinsed 4 cups torn romaine hearts For the dressing 2 tablespoons mayonnaise 2 tablespoons plain Greek yogurt 1-1/2 tablespoons freshly-squeezed lime juice 1 tablespoon minced garlic 1/4 teaspoon chili powder 1/4 teaspoon cumin 1/4 teaspoon smoked paprika 1/4 teaspoon Lawry’s Seasoned Salt 1/4 teaspoon Lawry’s Private Blend Pepper 1/3 cup crumbled cotija cheese For the garnish 3 chopped green onion tops 6 sprigs cilantro 1 avocado cut in quarters 1/4 cup crumbled cotija cheese Suggested extra toppings Grilled shrimp Grilled steak Grilled chicken Instructions
ChefSecret: Serve this salad either warm or chilled. Quip of the Day: I went to see the doctor about my next colonoscopy. He asked me if I wanted the deluxe service with tiny fiber optics or the economy procedure using a hamster and a helmet Go-Pro. Which one do you think the insurance company approved? ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs. ------------------------------------------- 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. #SideDish #Salad #Corn #Lawrys #EVOO #LaCocina #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 … from the California Kitchen  How you doin’? I happen to love all types of mixed salads—egg salad, tuna salad, chicken salad and yes, even spam salad. But not just any old kinds of mixed salads—they must have a special zing about them. Let’s take the Chicken Salad… it can be served as a sandwich, in a cup of lettuce or stuffed into a half avocado or large tomato. In fact, all of the aforementioned salads can be served in these ways.
The zing comes with the selected ingredients and dressing that really sets your homemade mixed salad ahead of those store-bought deli salads. Don’t you always feel so much better when you know what’s in it and how it’s made? Once you've nailed the basics of chicken salad, there are endless ways to customize this classic dish to your liking. Let’s start with the chicken. To my taste the best chicken salad is made with boneless, skinless chicken thighs. Yes, I go for the dark meat because it yields a moist, more flavorful result and they are easier on the budget. Chicken breasts are okay as long as they’re not overcooked. Start by seasoning your chicken well with salt, pepper and a little garlic power, covering tightly with aluminum foil and baking at 300°F for 60-minutes or until an instant read thermometer reads 165⁰ F and the juices run clear. The cooked chicken will be tender, ready-to-dice with plenty of rich pan juice. When making a large batch of chicken salad, don’t over mix it. Stir the ingredients just until you get the consistency you like. Always use a good quality mayonnaise, a little sour cream, grainy mustard—don’t forget a tablespoon or two of fresh lemon juice. The citric acid will ‘brighten” the mixture. Next, you'll want to add something sweet—sugar, honey, and sweet relish are all great options for bringing perfect balance to your chicken salad dressing. Freshly chopped celery, scallions, parsley, and dried spices make for highly flavored, crisp finish. To make my sweet, curried chicken salad, just follow the directions and enjoy. Add in grapes, toasted pecans, and chopped apples, too. It is healthy and tasty with a fruity twist. It’s great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise. Prep time: 50 minutes Refrigerate time: overnight Yield: 8 servings Ingredients 8 skinless, boneless chicken thighs, cooked and diced 1 cup celery, diced 1/2 cup green onions, chopped into rounds 1/2 cup ripe mango diced 1/2 cup green apple, peeled and diced 1/4 cup golden raisins 1/8 teaspoon ground black pepper 1 teaspoon curry powder 3/4 cup mayonnaise 1/2 cup toasted caramelized pecans, rough chopped 1/3 cup seedless green grapes, halved Directions
ChefSecret: Consider serving the Sweet Curried Chicken Salad in a scooped, toasted round brioche loaf, on a warm croissant or stuffed into a split warmed pita. Quip of the Day: Have you noticed that supermarket clerks are so overworked they never have time to chat? Last week I bought a pound of bird seed, and I asked the checker how long it would take for the birds to grow after planting the seeds. It took a minute, but I did manage to get a chuckle and a bit of a smile. ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. 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 #Lunch #Dinner #Salad #ChickenSalad #CurryChickenSalad #Chicken #Curry #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2022 |
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Copyright © 2021 Perspectives/The Consulting Group, LLC | Henderson, NV 89052 | 310-477-8877
Copyright © 2021 Perspectives/The Consulting Group, LLC | Henderson, NV 89052 | 310-477-8877