How you doin’? This is a Special Thanksgiving Dinner Disaster-Savers Edition to help ensure you and your family have a worry-free celebration on Thursday. We thank the fine folks at AllRecipes for the inspiration for this post.

First-time holiday hosts may be particularly nervous about coordinating all the elements of a big holiday meal, but even seasoned veterans encounter problems along the way from time to time.
 
Here are some typical issues that can arise together with some solutions to help you pull it off with success.  Dry turkey? Lumpy gravy? Burnt pie? Don't panic! When holiday cooking disasters strike, these easy work-arounds will help you fix your feast and make you look a pro. No one will ever know.
 
Got Turkey Troubles?
 
Problem #1: The turkey is still frozen on Thanksgiving morning.
 
What went wrong: You may have underestimated how long it would take to thaw the turkey in the refrigerator—about 24 hours for every 5 pounds. Or maybe you waited until the last minute to do your shopping. Stuff happens.
 
What to do: You can speed up the thawing process by placing the wrapped, frozen turkey in your kitchen sink and covering it with cold running water. Use your bathtub if your sink isn't large enough. Drain and refill the water every half hour. The turkey will thaw at the rate of about 30 minutes for each pound. Never, Never, NEVER thaw a turkey at room temperature.
 
USDA thawing information https://www.usda.gov/media/blog/2016/11/18/how-safely-thaw-turkey
 
2. Problem #2: The turkey begins to burn while it's roasting.
 
What went wrong: It could be that your oven needs to be calibrated (too late for that) and that you've been roasting it at a much higher temperature than you thought. (Note to self: purchase an oven thermometer.) Or you may be relying on one of those "pop-ups" to tell you when the turkey is done, which aren't as reliable as a meat thermometer inserted into the turkey.
 
What to do: Flip the bird over immediately and continue to cook breast-side down (which is how we suggested you cook the bird in the first place). When you carve the turkey, begin by removing any blackened skin and about half an inch of the meat below any burnt area. You can then layer slices of the meat on individual dinner plates and ladle plenty of gravy on the slices to hide the problem. You can also cover the dark spots with foil to help prevent them from getting darker.
 
Problem #3: The turkey meat is dry.
 
What went wrong: The turkey breast meat often dries out before the drumsticks are cooked (reread my Upside Down Turkey recipe #155 before you start cooking).
 
What to do: Carve turkey slices and moisten with turkey or chicken stock. Cover and heat in the oven. Or hide the mistake by covering your turkey slices with extra gravy. Don't toss out the dry meat; use it for turkey soup or turkey salad.
 
Gravy Gone Bad?
 
Problem #4: The gravy turns out lumpy.
 
What went wrong: The flour may not have been fully dissolved in liquid before you added it to the pan drippings or the gravy may have cooked at too high a temperature.
 
What to do: Pour the gravy through a fine-mesh strainer into a new pan—the strainer will catch the lumps and reheat the lump-free gravy.
 
Problem #5: The gravy turns out thin and watery.
 
What went wrong: There's not enough flour or other thickening ingredient in the gravy.
 
What to do: Put 1 or 2 teaspoons of cornstarch in a small bowl and stir in enough cold water to make a thin slurry. Whisk into the gravy and bring to a boil or mix a small amount of flour and water into a smooth paste and whisk into the simmering gravy until it's thick.
 
Problem #6: The gravy burns.
 
What went wrong: You got busy and lost track of the gravy. Don't beat yourself up; Most mistakes happen right before dinner is served when the cook is distracted trying to pull everything together. It can happen to anyone.
 
What to do: Transfer the gravy to another pan without touching or scraping the blackened bottom. Most of the burnt flavor should stay with the first pan. Smart tip: Keep packaged gravy or a bottle of Kitchen Bouquet on hand as a back-up.
 
Sad Stuffing?

Problem #7: The stuffing or dressing is dry.

What went wrong: There's not enough liquid in the mix to fully moisten the ingredients.
What to do: Place the stuffing or dressing in an oven-safe bowl, pour in a little warm broth or melted butter, and toss, adding just a bit of liquid at a time just until the ingredients are moistened.
Watch out: Too much liquid will make the stuffing or dressing soggy. (Don't worry, we've got a fix for that, too.) Cover the bowl with foil and heat in the oven until steaming hot.

Problem #8: The stuffing is too wet and soggy.
What went wrong: There's too much liquid for the amount of bread or other dry ingredients.
What to do: Add more breadcrumbs or toasted bread or spread the stuffing out on a sheet pan and heat in the oven to dry it out a bit.
Tater Troubles?
 
Problem #9: The mashed potatoes turned out sticky and gluey.
 
What went wrong: The potatoes were either overcooked or got overworked, possibly because you whipped it with an electric hand mixer for a bit too long.
 
What to do: Spoon the potatoes into a casserole dish, top with butter and cheddar cheese, bake and serve as a mashed potato casserole. You can also add an egg and form the potatoes into patties, chilling for about an hour and then frying until golden brown—Call it Mashed Potato Surprise.
 
Problem #10: The mashed potatoes are lumpy.
 
What went wrong: The potatoes were not mashed enough to break up all the lumps.
 
What to do: Put the potatoes back in the saucepan, add a little hot milk and butter, and continue mashing gently until they're smoother. For the fluffiest mashed potatoes, switch from a hand-held masher to a potato ricer or food mill.
 
Sweet Potato Pyre?
 
Problem #11: The sweet potato casserole marshmallow topping is scorched.

What went wrong: Marshmallows burn easily, even when they don't come into direct contact with fire. Maybe your casserole was too close to the broiler element, or perhaps you simply forgot it was in the oven and walked away. Flame on!
 
What to do: Turn off the oven, blow out the fire, and open the windows. When the charred marshmallows cool, use a spatula to remove them. Replace with new marshmallows or a brown sugar topping and give it another go under the broiler. To make sure the new marshmallows don't go up in flames: Lower the oven rack, crack open the oven door so you don't forget it's in there, and watch it like a hawk.
 
Dinner Roll Debris?
 
Problem #12: The dinner rolls are burnt.
 
What went wrong: Perhaps your oven temperature is higher than you thought (invest in an inexpensive oven thermometer) or maybe you simply forgot the rolls were in the oven—it happens when you bite off more than you can chew.
 
What to do: Slice off the burned tops and add a dab of butter on each roll. If the bottoms burned, simply remove the burnt part, flip them over, top with butter and serve. Or if they're just a little bit scorched, you could try gently scraping off the worst bits with a microplane grater or a serrated steak knife.
 
But not everything has to be homemade… it really doesn’t. Have a great back up plan by using King’s Hawaiian Rolls found in most deli or bread sections of your local supermarket.
 
Dessert Drama?
 
Problem #13: The pie crust is soggy.
 
What went wrong: The crust wasn't pre-baked and the filling turned the crust mushy. For fruit pies, try pre-cooking half the filling to activate the thickeners and cook off some of the liquid. Remove from heat and stir in remaining fruit for a chunky texture.
 
What to do: Scoop servings of the pie into individual dessert bowls and top with lots of whipped cream or ice cream.
 
Problem #14: The pie dough falls apart.
 
What went wrong: There's not enough water in your dough.
 
What to do: Incorporate enough water to get the dough wet, sprinkle with some flour and let stand for about 15 minutes. The dough should then roll out just fine. Refrigerate the dough for 30 minutes before baking.
 
Problem #15: The pie crust is burnt.
 
What went wrong: The temperature was too high or you lost track of the time and didn’t set a timer.
 
What to do: Remove the burnt pie crust edges and cover the surface with whipped cream. For extra camouflage, shave chocolate over the top.
 
Problem #16: The pumpkin pie or cheesecake cracks.
 
What went wrong: Either too much air got incorporated into the batter or the cheesecake was baked at too high a temperature, causing the top to set before all of the steam had escaped from the filling.
 
What to do: If the crack isn't too extreme, use a warm metal spatula to gently press down on the cracked area and spread to blend together or simply cover the entire surface with whipped cream, cranberry sauce, or other sauce. It amazing how whipped cream absolves all sins.
 
I’ve started using my Instant Pot to make most of my custard pies, including pumpkin pie. It makes the perfect 7-inch pie that never cracks or burns. Reference Lesson # 157
 
ChefSecret:  It’s no secret… we have posted most of these recipes on our website at https://www.perspectives-la.com/covid-19-survival-guide.
 
Be Safe:  Perspectives and the USDA want you and your family to enjoy a safe Thanksgiving Holiday--https://www.usda.gov/media/blog/2019/11/20/four-steps-food-safe-thanksgiving-feast
 
Quip of the Day: What did Megan Trainor say about Thanksgiving dinner? “I’m all about that baste, ‘bout that baste, ‘bout that baste.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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.
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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 and/or American Red Cross. 

#ThanksgivingRecipes #Thanksgiving #SideDish #Broccoli #CheesyBroccoliCasserole #CampbellsSoup #HolidayRecipes #Holidays2022 #BeThankful #QuarantineKitchen #RedCross #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                      ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? I don’t know about you, but I hate to throw away food. Throwing away good food is sinful! So, how can you avoid wasting food and money? It starts by buying right.
 
While it’s tempting to see all that is being offered in today’s supermarkets it is important to only buy what you can eat within a short period of time. Personally, I’m a weekly shopper with very little mid-week fill-in shopping. During the summer, the produce department looks so tempting that you want to buy everything especially in the fresh-cut departments; these items have a really limited shelf life. Always check the label on when ready-mixed salad greens were harvested and when fresh cut fruits and vegetables were prepared and packaged.
 
The same goes for groceries from the center of the store. Because of the different nomenclature used, food labeling can be confusing. A survey from the National Resources Defense Council found that nearly 90 percent of Americans toss out food prematurely. Much of this waste can be attributed to a confusing food dating system that is not federally regulated. Here's what you need to know to get the most out of groceries and avoid expensive toss outs.
 
The FDA states on its website that, except for infant formula (assuming you can find any), product dating is not required by Federal regulation. The food dates or "expiration dates" we're so familiar with are not necessarily indicators of food safety at all, they are simply the manufacturer's suggestion as to when their product is at the best quality.
 
So, what does this mean for you the consumer? You may very well be throwing out food while it's still perfectly safe to eat. The best way to combat this waste is to be familiar with common food labels and their meanings. Let me break down the meaning behind these food labels and give a general guideline as to how long groceries will last.
 
What Do Common Date Labels Actually Mean?
 
I've already established that food labels generally refer to quality, not food safety. This begs the question, what are our food labels telling us about the quality of our food? And what's the difference between sell by, use by, best by, and all the other labels? Let me break it down here:
 
Sell By
The sell-by date simply tells retailers how long to display the product before taking it off the shelves. It's in no way an indication of safety. Grocery stores will often try to get rid of older inventory through sales, but it is still safe to eat!
 
Best If Used By/Before
The most heeded food date is the best-by date, but the label is a little misleading. As with other food dates, this label doesn't indicate when a product is "best" in terms of safety, but rather in terms of quality. So, the best-by date simply refers to when a product will be at its flavor or quality peak.
 
Guaranteed Fresh
This date usually refers to bakery items. It simply indicates when the item will be at peak freshness, but it's still safe to eat after this date. Out-of-code breads are still tasty when slathered with butter and garlic and toasted to perfection.
 
Use By
This refers to the last date recommended by the manufacturer for use of the produce while at peak quality. The only time this refers to safety is in the case of infant formula.
 
Pack Date
The pack date is the code that refers to the date the food was washed, graded, and packaged. This is commonly found on egg cartons. The tricky thing with this label is it's not the easiest to read. The label is often in a code that represents the day of the year that it was packed. For example, 001-22 would refer to January 1, 2022, and 365--22 would refer to December 31, 2022. Sometimes the code also includes a number representing the production facility, and sometime also includes the shift number or actual time produced.
 
Freeze By
This date indicates when a product should be frozen to maintain peak quality as long as it's frozen. Some labels even read consume by or freeze to maintain quality.
 
How to Know If Food Has Gone Bad
Let me share some “general” guidelines as to how long different types of foods are safe to eat—keyword here being general. What's most important to know about food safety are the signs of spoilage.
 

• According to the USDA, "If the date passes during home storage, a product should still be safe and wholesome if handled properly until the time spoilage is evident." The most common sign of spoilage is an off odor. A good rule of thumb is if it smells bad it is bad. Loss or change of texture due to naturally occurring spoilage bacteria is another sign and, of course, mold is also an indicator.

 

• But sometimes, even the sight or sniff test isn't enough to determine whether food has gone bad. Refer to the chart below for general guidelines from the USDA on when it's time to toss and when it’s not. For information on when to toss leftovers, refer to our guide here.

 
How Long Are Foods Safe to Eat? General Food Guidelines
The food storage guidelines come from the USDA Food Safety and Inspection Service:
 
Refrigerated Foods (these guidelines assume your refrigerator is holding temperature at or below 40°F, ideally about 36⁰ F).

• Uncooked Ground Meat and Stew Meat: 1-2 days
• Fresh Meat (Beef, Veal, Lamb and Pork): 3-5 days
• Fresh Poultry: 1-2 days
• Lunch Meat: 2 weeks unopened, 3-5 days opened
• Fresh Fish and Shellfish: 1-2 days
• Eggs, fresh in shell: 3-5 weeks
• Mayonnaise: 2 months
• Dairy Products: 1-2 weeks

Non-Refrigerated Foods

• Rice and dried pasta: 2 years
• High-acid canned foods (such as tomatoes, grapefruit, pineapple): 12-18 months unopened
• Low-acid canned foods (such as meat, poultry, fish, vegetables): 2-5 years, unopened (think SPAM)

 
How to Stretch Food Past Its Expiration Date
If food can’t be cooked and it is on the verge of going bad, there are several ways you can stretch it well past the expiration date. Refer to my guide on how to safely freeze, thaw and reheat food. Make the most of seasonal produce canning fresh fruits and veggies for enjoyment well into the winter months.
 
Even with these preserving methods, the food will only be as fresh as it was at the time it was stored. Keep food from spoiling before you have a chance to freeze or can it, by keeping it out of the "temperature danger zone," as much as possible. This is the range we call the kill zone—41⁰ F to 140⁰ F—in which bacteria grows the most rapidly. I keep my refrigerator temperature at 36⁰ F. I keep my freezer at below 20⁰ F.
 
Food Safety Guidelines
 
HYGIENE: Wash and Sanitize Hands--Before working with food and after eating, using the toilet, or covering a cough or a sneeze and after using the telephone. 
 
HOLDING: Hot Foods Above 145° F; Cold Foods Below 40° F. 
 
TEMPERATURE: Sanitize thermometer between tests.
 
RE‑HEATING / COOLING: Re‑Heat Foods To 165° on stove, in the microwave or in the oven. Rapidly cool large amounts of food in shallow pans in the refrigerator or freezer.
 
FOOD HANDLING: Do Not Serve any food that has been placed on unclean work surfaces or foods held at unsafe temperatures.
 
FOOD STORAGE: Label foods not stored in original containers. Do not store foods on the floor. Date & Rotate all foods--First In, First Out.
 
CONTAMINATION: Clean & Sanitize All Utensils & Tools From One Food Product To Another.  Never mix cooked and uncooked food in the same area.  Keep poultry separate from other foods. Use the sink to wash, rinse, sanitize.
 
ILLNESS / INFECTION: Do Not Handle food when sick, with open cuts or sores or with an infection.
 
MAINTENANCE: Keep all cleaning equipment in Good working order. Check detergent and sanitizer levels.
 
CHEMICAL STORAGE: Label and store cleaning supplies and pesticides Away From Food.
 
INSECTS/RODENTS: Store trash in covered, lined containers.  Keep Refuse Area Clean and away from fresh food.  Seal wall openings and keep doors in good repair.
 
ChefSecret:  More food borne illness cases originate in peoples’ home than in restaurants. Yes, that turkey that sat out for 2 or 3 hours at Thanksgiving may not be safe to use for leftovers.
 
Quip of the Day: What do you call a plate of spoiled sausages? A bunch of brats. (Get it? Brats? HA!)
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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.
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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.

#SpecialEdition #ExpiredFood #FoodSafety #FDA #BestBy #UseBy #Fresh #USDA #SpoiledFood #Covid19SurvivalBlog #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 ed@perspectives-la.com.  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’? 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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