How you doin’? Cold noodles? That’s right, Cold Noodles. This might be considered to be an Asian version of macaroni salad. My version of Savory Asian Sesame Peanut Noodles can be on the table ready to eat in about 20 minutes—perfect for a weeknight dinner or weekend lunch. Most of the ingredients you have right in your pantry. The sauce is loaded with nutty, sweet, and salty flavor. Serve it as a great side dish or add any protein and serve it as a main course.
 ​
Savory Asian Sesame Peanut Noodles were an all time favorite at Wan-Q Szechuan restaurant in West Los Angeles. I redeveloped it for my own China Rose Restaurant in Arlington, Texas.
 
I like to use soba noodles in this recipe. They are chewy and have an earthy flavor which perfectly complements the peanut butter and sesame dressing. If you can’t find soba noodles, rice noodles and egg noodles are also great options.
 
Savory Asian Sesame Peanut Noodles are best served cold, which is great because you don’t need to reheat them if you end up with leftovers. They are even great on picnics. Dress the noodles up with a garnish of sesame seeds and sliced green onion.
 
Savory Asian Sesame Peanut Noodles and sauce can be made ahead of time and stored separately in the refrigerator in airtight containers for up to 2 days. When you are ready to serve, add a tablespoon of warm water to the peanut sesame sauce to thin it out, then toss the noodles and sauce together. There is no need to reheat it—it’s best served cold!
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients 
For the noodle
8 ounces dry soba, rice or egg noodles
2 tablespoons toasted sesame oil, divided
 
For the sauce
3 tablespoons natural peanut butter
1/4 cup low sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon grated or pressed garlic
1-1/2 tablespoon toasted sesame seeds, for garnish
1 tablespoon peanuts, chopped
1 green onion, tops, sliced, for garnish
 
Directions
To cook the noodles

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Bring a large pot of salted water to boil over high heat.
3. Add the noodles and cook the noodles, following package instructions; about 8 to 10 minutes.
4. Drain noodles into a colander set in the sink, then rinse with cold running water until cool to the touch. Drain well.
5. Transfer into a medium bowl and toss them with 1 tablespoon sesame oil so that they don’t stick to each other. Cover with plastic wrap and place them in the refrigerator to keep cool while you prepare the sauce.

To prepare the sauce

1. In a small bowl, add the remaining  tablespoon of sesame oil, peanut butter, soy sauce, honey, rice vinegar and garlic. Mix until combined and smooth.

Assemble the noodles

1. Scrape the peanut sesame sauce on the cold noodles and toss it to combine. Garnish with sesame seeds, chopped peanuts and green onions.

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ChefSecret:  Toss the cooked noodles with sesame oil immediately after rinsing and draining them. This will make sure the noodles don’t stick to each other with an added pop of roasted sesame flavor.
Optional ingredients include carrot or red pepper shreds for color, ginger slivers for flavor, edamame or cucumber for texture… anything that makes you happy!!

I prefer to use natural peanut butter because it contains no additives or sweeteners; the only ingredients are peanuts and salt. Natural peanut butter blends more easily into the sauce.

Quip of the Day:  Q: Why did the noodle refuse to play cards?  A: It was afraid of getting “sauced”!
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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/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Salads #Sides #SesamePeanutNoodles #SobaNoodles #EggNoodles #PeanutButter #NationalPeanutBoard #NPB #Sesame #ColdNoodles #AsianRecipes #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My Cucumber Vinegar Salad is the perfect side for summer dinners, potlucks or backyard BBQs… and also a healthy start to the New Year. It hits all the right flavor notes, and it's kid-friendly too.
 
I use thin skin cucumbers with smaller seeds to make it easier to prepare and eat, together with a cup of red onions for some big antioxidant power. I’ve  tamed the sharpness of the onion with vinegar and a bit of sugar. Fresh dill adds brightness and big herby flavor—a must for this recipe.
 
The earliest traces of cucumber salad can be found in ancient Greece and Rome. Cucumber, known as “sikyos” in Greek, was highly valued for its cooling and medicinal properties. Greek physicians prescribed cucumber salads for digestive ailments and as a refreshing treat during hot summer months. The Romans, too, incorporated cucumbers into their cuisine, creating “cucumis acetarius,” a salad made with cucumbers, vinegar, and herbs.
 
Cucumber salad found its way to Persia during the Sassanid Empire (224-651 CE). The Persians introduced a variety of spices and flavors to the dish, including cumin, coriander, and mint. The salad became known as “Khiyar Shoor” and became a staple in Persian cuisine, often served as a side dish or appetizer.
 
From Persia, cucumber salad spread to the Middle East, where it was adopted by Arab and Turkish cultures. In Arab cuisine, the salad is known as “Salatat Khiyar” and is typically made with cucumbers, tomatoes, onions, and a dressing of olive oil, lemon juice, and spices. Turkish cuisine features a similar salad called “Salatalık Turşusu,” which uses vinegar instead of lemon juice in the dressing.
 
Cucumber salad made its way to Europe during the Middle Ages, where it was embraced by various cuisines. In Germany, “Gurkensalat” is a popular summer dish made with cucumbers, onions, vinegar, and sugar. French cuisine boasts “Salade de Concombre,” a refreshing salad with cucumbers, radishes, and a vinaigrette dressing.
 
Cucumber salad arrived in America with European settlers and quickly became a staple in Southern and Midwestern cuisine. The American version of cucumber salad typically includes cucumbers, onions, vinegar, sugar and dill. It is often served as a side dish or relish alongside grilled meats or fried chicken.
 
Cucumber salad arrived in Asia, where it was adapted to local tastes. In Japan, “Kyuri Sunomono” is a popular salad made with cucumbers, vinegar and sesame oil. Korean cuisine features “Oi Muchim,” a cucumber salad seasoned with soy sauce, sesame oil, and red pepper flakes.
 
Cucumber salad found its way to my family by way of Tom Bergin’s Irish Restaurant (House of Irish Coffee) as a choice starter instead of the typical tossed green salad. I could get a toss salad anywhere, but the cucumber salad at that time was unique to Bergin’s.

So here it is… one of my favorite salad/side recipes from all the way back to the days of the Greeks.
 
Ingredients 
6 Persian cucumbers (or 3 English cucumbers)
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
1 cup thinly sliced red onion
1/4 cup white wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons chopped fresh dill
1/4 teaspoon red pepper flakes
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Thinly slice 6 cucumbers 1/4-inch thick.
3. Transfer the cucumber slices to a fine-mesh strainer set over a large bowl.
4. Sprinkle the sliced cucumbers with sugar and salt.
5. Toss to combine.
6. Let the cucumbers stand at room temperature for 30 minutes. This will help to remove excess cucumber liquid.
7. Discard any liquid in the bowl and wipe it dry.
8. Transfer the cucumbers to the bowl and toss with the onion, vinegars, dill and red pepper flakes.
9. Let the marinaded cucumbers stand at room temperature for 15 minutes stirring every so often.
10. Serve immediately or cover and refrigerate for up to 5 days.

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ChefSecret:  You can use any type of vinegar that you have on hand.

Quip of the Day:  A tomato and a cucumber bounce into a bar.
"Larry and I have been wanting to become human for a while now," the tomato says to the bartender. "But none of the other bars in town have drinks that will turn us into humans. Do you have such a drink?"

"I think I do," says the bartender. "Let me see if I have it."

"This is gonna be great!" Bob gushes to Larry the cucumber.

The bartender serves drinks to the two of them, and sure enough, they both turn human!
"Look at me, Bob!" exclaims Larry the ex-cucumber. "I'm human!" "That's very nice, Larry," says Bob the ex-tomato, "But do be careful!"

Larry happily prances out the door. He is so excited about being human, he forgets to look both ways before crossing the street, and he is hit by a car and turns back into a cucumber.
Bob rushes outside to save his friend, but he too forgets to look both ways, is hit by a car, and turns back into a tomato.
​
The bartender rushes outside and calls an ambulance.
"Are they still alive?" asks the dispatcher.
"They are," says the bartender, "but I'm worried that they will be vegetables for the rest of their lives."
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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/perspectives-on-food.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. 

To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Salad #SideDish #CucumberSalad #Cucumber-OnionSalad #MAHA #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Warm crispy bacon is the star of this simple spinach salad. This is one of those epic, non-composed, dressy dishes that I first tasted prepared tableside at Stear’s for Steaks on Restaurant Row in Beverly Hills. I was hooked on this smoky, tangy dressing drizzled over crisp (soon to be wilted) greens. Honestly, it’s been a staple in my kitchen ever since, especially when I want something quick yet impressive.
 
The bacon fat is what makes this salad very special.  With spinach as its main ingredient, you would think it would be very healthy until it is dressed in a hot bacon dressing which slightly wilts the spinach. Popular in the 1970s and into the 1980s, I am reintroducing this classic version to a new generation in my blog.
 
Prep time:  15 minutes
Yield: 4 to 6 Servings
 
Ingredients 
1 pound fresh spinach
1/2 cup sliced green onions
1/8 teaspoon freshly ground black pepper
5 slices diced crispy bacon
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 coarsely chopped hard cooked egg
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Wash the spinach thoroughly to get rid of any sand. 
3. Discard the stems and any discolored leaves. 
4. Pat the spinach dry and tear piece into a bowl. 
5. Add the green onions and sprinkle the greens with pepper. 
6. Chill the bowl in a refrigerator.
7. Just before serving, fry the bacon pieces in a sauté pan or electric skillet until crisp-cooked. Do not drain.
8. Add the vinegar, lemon juice, sugar and salt. Mix well.
9. Remove the dressing from heat. 
10. Pull the bowl of spinach from the refrigerator. Drizzle the contents of the sauté pan over the bowl of spinach.
11. Toss the spinach with the warm dressing just till the leaves are coated and slightly wilted. 
12. Plate the wilted, dressed spinach and sprinkle with hard cooked eggs.

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ChefSecret:  I’m showing the basic salad, but you can up the ante by adding rich red tomatoes, tender mushrooms, fresh red onion and toasty croutons for a hearty salad your whole family will enjoy.
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Quip of the Day:  What did the spinach say to the celery? Stop stalking me, I’m all about that green life!
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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/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salads #WiltedSpinachSalad #WarmBaconDressing #HolidaySalad #Spinach #Bacon #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

#Salads #WiltedSpinachSalad #WarmBaconDressing #HolidaySalad #Spinach #Bacon #MerryChristmas #HolidayRecipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? When planning Thanksgiving dinner, I like to make the salad course as easy as possible. Wedge Salads are just about as simple as they come and that’s their appeal as they complement a turkey dinner at its finest.
 
This salad is sophisticated, yet simple and special at the same time. This Wedge Salad is what you might expect to order at a country club, fancy restaurant or my house. The wedge of juicy, well chilled iceberg lettuce is the perfect blank canvas for all your favorite toppings like. Seasonally sweet cherry tomatoes, black pepper rimmed bacon, some fresh-cut chives for a pretty pop of green along with options of black olives, pickled sweet red onions, toasted croutons, plenty of crumbled bleu cheese and whatever else you love.
​ 
                                                      Blue Cheese Dressing
 
Prep time:  10 minutes
Yield:  2-1/2 cups
 
Ingredients 
3/4 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk
1/2 cup blue cheese
2 teaspoons white wine vinegar
1 tablespoon minced fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons minced fresh dill
1 teaspoon minced garlic
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
 
Directions

1. In a large bowl, combine all the ingredients and whisk together until well blended. Don’t use a blender or food processor or it will beat up the green herbs—you want to see the specs of green.
2. Store in an airtight container in the refrigerator for up to two weeks.

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ChefSecret:  I like to make a double recipe. Once you have a jar full of the stuff, you’re going to want to dip, dunk and drench everything in it, like blistered shishito chile peppers, air-fried pickles and jalapeño poppers. It’s also amazing on the classics, from wee baby carrots to pepperoni pizza, and of course, this wedge salad.
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                                                              Wedge Salad
Prep time: 15 minutes
Yield:  4 servings
 
Ingredients 
1 firm, fresh head iceberg lettuce, cut in quarters
1 cup blue cheese dressing
6 strips chopped crispy-cooked peppered bacon
10 cherry tomatoes cut in half
4 teaspoons chopped chives
1/2 cup crumbled bleu cheese
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Remove the outer lettuce leaves as necessary.
3. Cut the lettuce into 4 wedges.
4. Wash, thoroughly drain and chill the wedges.
5. Place the quarters of iceberg lettuce, angled side up, on a salad plate.
6. Pour 1/4 cup of dressing over each lettuce wedge.
7. Evenly sprinkle the wedges with the chopped bacon, cherry tomatoes, chives, bleu cheese crumbles and any other desired goodies.
8. Serve immediately on a chilled plate with a chilled fork.

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Quip of the Day:  I've just applied for a job in a salad packing plant. The hours are terrible, but apparently the celery is good.-------------------------------------------
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/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #Thanksgiving  #HappyThanksgiving #IcebergWedgeSalad #WedgeSaladWithBleuCheeseDressing #HolidayRecipes #Thanksgiving Recipes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Corn season is in full swing. Not only is it sweet and delicious but it is relatively inexpensive. Corn is part of many cultures’ food heritage, especially Native Americans and Mexicans who make some absolutely wonderful dishes with off the cob corn.
 
Elote, a beloved street food, is not just a snack, it represents centuries of tradition, cultural fusion, and culinary evolution. This humble grilled corn on the cob, often coated with rich toppings, has become a symbol of Mexican cuisine, celebrated for its burst of flavors. But where did Elote come from?
 
To truly appreciate the origins of Elote, let’s first explore the history of corn itself. Corn, or maize, has been cultivated in Mesoamerica for thousands of years, with its domestication believed to date back to around 9000 BC. Archaeological evidence has shown that Indigenous peoples of this region were not only growing corn but also experimenting with various farming techniques.
 
For many ancient civilizations, corn was more than just a food source; it was a cultural cornerstone. Corn was often revered as a sacred plant, seen as a gift from the gods. It played a central role in various religious rituals and ceremonies.
As a primary staple crop, corn significantly influenced the economy. It formed the basis of diets for various Indigenous groups, including the Aztecs and the Maya.
The significance of corn laid the groundwork for recipes and culinary practices that would evolve over generations, leading to what we now recognize as Elote.
 
My salad version of Elote—Southern California Corn Salad—that I make for cookouts is derived from a classic Mexican street food, combines grilled, charred corn, Cotija cheese and cilantro with a spicy lime mayonnaise for a deliciously easy way to enjoy fresh seasonal corn.
 
Soak time:  1 hour
Prep time:  20 minutes
Cook time:  25-30 minutes
Cool time:  1 hour
Yield:  6 servings
 
Ingredients 
6 to 8 plump ears fresh corn in the husk (yellow or white corn)
 
Chile-Lime Mayonnaise
1/2 cup mayonnaise
2 tablespoons freshly-squeeze lime juice
1 teaspoon hot sauce (I prefer Cholula Hot Sauce)
1/2 teaspoon mild chili powder
1/4 teaspoon smoked paprika
 
1/2 cup crumbled Cotija cheese
1/2 cup coarsely chopped cilantro
2 chopped scallions (the whole onion)
Garnish with lime wedges
 
Directions

1. Soak the whole corn cobs (in the husk) in cold water for at least 1 hour.
2. Mix the mayonnaise, lime juice, hot sauce, chili powder and paprika together in a bowl.
3. Refrigerate chili-lime mayonnaise until ready to use.
4. Preheat an outdoor grill on medium heat and lightly oil the grates.
5. Drain the corn.
6. Grill the corn in the husks, about 4- to 6-inches away from the heat source for 15 to 20 minutes.
7. Let the corn cool until it is easily handled.
8. Shuck the corn and return the cobs to the grill cooking until lightly charred, about 3 to 5 minutes.
9. Remove the corn from the heat and let them cool.
10. Cut kernels off the cob (see my ChefSecret).
11. Combine the charred corn kernels, Cotija cheese, cilantro and scallions in a large bowl.
12. Gently fold in chili-lime mayonnaise.
13. Refrigerate for at least 1-hour.
14. Serve and enjoy!

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ChefSecret:  To safely strip the corn from the cob, use a Bunt pan to catch the kernels to help you have a center post to steady the cob while you are stripping the kernels with a sharp knife.
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Quip of the Day:  Q. Why were all the corn stalks afraid of Jimmy?  A. Because Jimmy cracks corn and he don’t care.
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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/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.
 
#SideDish #SummerSides #Elote #CornSalad #Cotija #OldCaliforniaCornSalad #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Dear, sweet Joan has been on me about some of the recipes that are more dessert oriented than healthful. What can I tell you? I love my sweets! My Tomato, Onion & Cucumber Salad gets us closer to Joan’s new mandatory dietary guidelines.
 
When I was traveling in Demark, I found a universal salad that was served with almost all meals. It was a little bit different from restaurant to restaurant and house to house, but all in all pretty much the same and very craveable. 
 
Back in the Southern United States, I found similar salads. And even when I was in Japan there were great cucumber salads sometimes made with rice vinegar and a touch of roasted sesame oil.
 
Like most recipes of this ilk, they are simple and perfect. This Tomato, Onion & Cucumber Salad is made fresh with in-season tomatoes, plump cucumbers, and sweet onions, seasoned with salt and pepper, then dressed in vinegar and just a pinch of sugar (really , Joan, just a pinch). The salad needs to blossom for an hour or two, allowing the vegetables to release some of their flavors, adding to the ‘dressing’ and bringing the whole thing together in one big beautifully harmonious note. Actually, I love making and eating this salad for Joan and me
 
Prep time:  10 minutes
Marinade time:  30 minutes
Yield:  6-8 servings
 
Ingredients 
4 medium tomatoes on the vine, peeled if desired, cored, and cut into wedges or a pint of cherry or grape tomatoes that have been peeled
1 English cucumber or 3 Persian cucumbers, peeled, halved, and sliced
1/4 thinly sliced and separated Vidalia onion
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper  
1/4 cup distilled white vinegar or vinegar of your choice (see ChefSecret below)
1 teaspoon granulated sugar
Fresh or dried herbs and seasonings such as dill, parsley, chili flakes (to taste)
 
Directions

1. In a mixing bowl, combine the tomatoes, cucumbers and onions and season with salt and pepper.
2. Add the vinegar, sugar and herbs and seasonings, if using.
3. Stir, and allow the salad to marinate in the refrigerator for 15 to 30 minutes before serving.
4. Store leftovers covered in the refrigerator for up to 7 days.

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ChefSecrets: It’s not at all complicated , I promise, but a few things to note before you start:

• You can use your favorite kind of vinegar; instead of white vinegar (5%), try a mild rice or sherry vinegar. I always add a teaspoon or two of balsamic vinegar to enhance the taste.
• If you have them on hand, add some fresh basil or parsley—a teaspoon of each is great.
• I love a sweet Vidalia onion, but you can use a red onion or even scallions instead of yellow onion.
• I sometimes use skinned cherry or grape tomatoes just to change it up a touch.

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Quip of the Day:  Q. How does a cucumber become a pickle?  A. It goes through a jarring experience.
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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/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #SideDish #TomatoOnionCucumberSalad #Tomatoes #Onions #Cucumbers #MarinatedSalad #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Tuna and chicken salad sandwiches are perfect for summer picnics and boat deck picnics (provided you keep them well chilled). If you’re looking for come-back flavor, the combination of creamy sauce, tender chicken and bright sun-dried tomatoes creates a meal with tons of craveablity.
 
The resulting tangy and delicious dressing that binds shredded chicken together perfectly for making a sandwich or scooping up with crackers or chips. A little bit of minced shallot cuts through the richness and a splash of vinegar compliments the tang from the sun-dried tomatoes. For the shredded chicken, any leftover chicken is okay to use or make it easy on yourself and use store-bought rotisserie chicken.
 
Prep time:  15 minutes
Yield:  6 servings
 
Ingredients 
1/2 cup mayonnaise
1/2 cup Greek unflavored yogurt
1-1/2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
2 teaspoons garlic powder
2 teaspoons dried basil
1/2 teaspoon kosher salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 (7-ounce) jar sliced sun-dried tomatoes packed in oil
3 cups (about 1 pound) shredded cooked chicken
3/4 cup grated Parmesan cheese
1 finely chopped large shallot
1 tablespoon chiffonade-cut fresh basil leaves
 
Directions
To make the dressing

1. In a large bowl, stir together the mayonnaise, yogurt, mustard, vinegar, garlic powder, basil, salt, pepper, and 1 tablespoon of the oil from the sun-dried tomato jar until combined.

To mix the salad

1. Drain and chop the sun-dried tomatoes from the jar into small pieces (you should have about 1 cup). Reserve the oil from the tomatoes.
2. Add the chopped tomatoes to the mayonnaise mixture.
3. Add the shredded chicken, Parmesan cheese and shallot and stir until well combined.
4. Taste, season as needed and serve garnished with basil.
5. Heap the chicken salad on top of toasted brioche slices or your favorite bread, croissant or roll.
6. Refrigerate any leftovers in an airtight container for up to 3 days.

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ChefSecret:  Any soft bread is perfect for my Summer Picnic Chicken Salad Sandwiches—lightly toasted brioche or a fresh-baked butter croissant are perfect.

Quip of the Day:  I made a chicken salad this morning... But he wouldn’t eat 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/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #SideDish #ChickenSalad #ChickenSaladSandwiches #Chicken #SummerChickenSalad #Shallots #SunDriedTomatoes #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Did you know that Cucumbers are not only good but good for you? Cucs are low in calories and high in water content, making them excellent for hydration and weight management. They also provide vitamins and antioxidants that may help with digestion, blood sugar control, and skin health.
 
Just when the summer heat is at its peak, cucumbers ripen on the vine to save the day. After being out and about working up an appetite in the summer sun, the thought of heavy food is completely unappealing.
 
My Japanese Cucumber Salad is made Asian-style with just cucumbers, sugar, rice vinegar, and salt—that’s all. Just stir it all together and serve. I love making this salad because it’s so quick and it goes with everything. It will awaken your palate before the meal begins and between courses.
 
You can use any kind of cucumber for this recipe. If you are using thin-skinned Persian or Japanese cucumbers, you can leave them unpeeled. If you are using standard cucs with thicker skins, you can peel them if you want to.
 
Sometimes I like to leave thin strips of peel running the length of the cucumber, creating little bits of green around the slices. If using mature cucs with big seeds, cut them in half and scoop out the seeds and pulp.
 
If you want to take it up a notch, add a handful of halved cherry tomatoes and some chopped cilantro for color.
 
Prep time:  10 minutes
Yield:  4 servings, about 5 cups
 
Ingredients
1/2 cup Japanese rice vinegar
1/2 cup granulated sugar
1/2 teaspoon salt
2 large cucumbers
2 trimmed and sliced green onion tops
 
Directions

1. Add the vinegar, sugar and salt to a large bowl and stir together. The sugar will dissolve while you slice the cucumbers.
2. Peel the cucumbers, if preferred, and thinly slice.
3. Give the dressing another stir to ensure the sugar dissolves, then add the cucumbers and green onions.
4. Toss and serve or cover and refrigerate until it’s time to serve.
5. This will hold refrigerated for up to 3 days.

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ChefSecret:  English cucumbers have a mild and slightly sweet flavor. They are often described as being refreshing and crisp. Japanese cucumbers, on the other hand, have a more pronounced and vibrant taste. They are known for their bright, melon-like flavors, which add a unique twist to salads and other dishes.

Quip of the Day:  Q.  What do you get when you cross a pickle with a deer?  A.  A dill doe.
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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/perspectives-on-food
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To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #SideDish #JapaneseCucumberSalad #SummerCucumberSalad #EnglishCucumbers #JapaneseCucumbers #RiceVinegar #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? In previous posts you already know that Joan has been asking me to develop more salads and healthy recipes. Well, here is a Wisconsin Salad—just as Joan has asked—and it’s even from her native Milwaukee!
 
It’s a heaping bowl of chopped apples, Snickers and Payday pieces with a  burnt caramel drizzle. It’s time to Make America Fun Again (MAFA)!
 
Long before “candy salad” was a trend on social media, Midwesterners were dressing chopped-up fruit with whipped cream and pudding, adding in diced candy bars, and calling it “salad.” This one is one of the greatest of them all.
 
We can debate the merits (and I am sure I will have to) of calling anything dressed in whipped cream and topped with caramel a “salad,” but what’s not up for debate is how delicious this cool, creamy treat is and how perfect it is for midwestern potlucks and parties.
 
Unlike some other popular dessert salads like Ambrosia salad or Jello salad, Wisconsin Salad doesn’t have a clear origin story—maybe it just came out of my dreams. Some sources say it’s from the influence of Scandinavians who may have adapted their beloved römmegröt—a sweet porridge of cooked flour, milk and sour cream, often served with fresh fruit and nuts—with ingredients that they had in the American Midwest.
 
Couple that idea with a general trend towards convenience foods like instant pudding mix and Cool Whip in the 1950s, and dessert salads like this one were born.
 
I prefer vanilla pudding, but you can also try this recipe with other instant pudding flavors—cheesecake, chocolate and butterscotch are popular alternatives. As for whether the apple truly makes this dish a salad or not, Wisconsin Salad really depends on “which end of the table it is served on.”
 
Wisconsin Salad is made with just a few ingredients. It is a crunchy, creamy, sweet-and-tart dessert that will become at least once a year family favorite.

                                                                                                                                                                                                                      credit: Simply Recipes 
Prep time:  15 minutes
Chill time:  1 hour
Yield:  10 servings
 
Ingredients 
3/4 cup whole milk
1 (3.4-ounce) box vanilla instant pudding mix (I prefer Jell-O brand)
3 medium chopped Granny Smith apples (about 1 pound total)
4 full-size Snickers candy bars
3 full-size Payday candy bars
1 (8-ounce) container thawed whipped topping (such as Cool Whip)
1/2 cup homemade burnt caramel sauce, for serving (see recipe below)
 
Directions

1. In a large mixing bowl, combine the milk and pudding mix and stir until smooth. Set the pudding aside while you core and chop the apples and Snickers and Payday bars into bite-sized pieces.
2. Reserve about 1/2 cup of diced apples and Snickers and Payday for topping the salad.
3. Fold the whipped topping into the pudding mixture until mostly smooth.
4. Add the apples and Snickers and Payday pieces and stir to incorporate.
5. Chilling the “salad for about an hour until the pudding set completely.
6. Just before serving, sprinkle with the reserved diced apples and Snickers and Payday pieces on top
7. Drizzle with homemade burnt caramel sauce.
8. This salad holds really well refrigerated for about 2 days.

                                Choclatique Homemade Burnt Caramel Sauce
 
In just 12 minutes with only sugar, butter, and cream, you'll have the best caramel sauce you've ever tasted. By burning the sugar, you get a more nuanced flavor just like we used to make at Choclatique. Making your own caramel sauce from scratch is a lot easier than you might think! It takes practically no time at all.
 
To make caramel sauce, first you start by heating white granulated sugar in a deep, thick-bottomed, sturdy pan. As the sugar heats, it will melt and start to "caramelize" changing color and creating caramel flavors. Bring it up to the burn until it starts to smoke a little.  Once the sugar has dissolved and turned dark brown, add the butter. The heat of the burnt sugar will melt the butter and create even more wonderful flavors. After the butter has melted, carefully add the heavy whipping cream. This will turn the caramel mixture into a creamy sauce.
 
When you add cream to the caramel mixture the hot caramel will bubble up. You want to make sure you have a pan that will not overflow when this happens.
 
Safety First!  Be extra careful while cooking the sugar, as with any candy making process. Once the sugar has melted it is much hotter than boiling water.
 
Cook time:  12 minutes
Yield:  1 cup+
 
Ingredients 
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
 
Directions

1. Have all ingredients ready to go—making caramel is a fast process that cannot wait while you look for ingredients.
2. Heat the sugar on moderately high heat in a deep, heavy-bottomed 2-quart or 3-quart saucepan. The sugar will begin to melt in a minute or two. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. The sugar will form clumps and will start to melt at the edges of the pan.
3. As the sugar starts to melt, lower the heat a bit to keep the sugar from really burning.
4. Keep whisking until all of the sugar has melted. It will clump up quite a bit but just keep stirring. Once all of the sugar has melted, stop stirring. You can swirl the pan a bit if you want.
5. Use a wet pastry brush to mop down the sides of the pan as the sugar melts, ensuring every crystal is incorporated.
6. As soon as all of the sugar crystals have melted (the liquid sugar should be dark brown in color, almost burnt), add the butter to the pan.
7. Whisk until the butter has melted. If your caramel clumps up after adding the butter, keep stirring it over the heat until it’s smooth again before adding the cream.
8. Once the butter has melted, take the pan off the heat.
9. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. When you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that holds at least 2 quarts, preferably 3 quarts.
10. Whisk until caramel sauce is smooth.
11. Let the caramel cool in the pan for a couple minutes, then pour into a clean, dry glass mason jar and let it sit to cool to room temperature.
12. Cover and store it in the refrigerator for up to 2 weeks.
13. To reheat the caramel, microwave for 30-second intervals, heating just until warm and pourable.

ChefSecret:  If you are having problems with sugar burning before it is all melted, you might try adding a half cup of water to the sugar in the beginning of the process. This will help the sugar dissolve and heat more evenly. It will also take quite a bit longer to caramelize the sugar.

Safety First!  Be extra careful while cooking the sugar, as with any candy making process. Once the sugar has melted it is much hotter than boiling water.
 
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Quip of the Day:  I had a disturbingly long dream that I was making a salad—I was tossing all night!
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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/perspectives-on-food
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To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Salad #Dessert #WisconsinSalad #CaramelSauce #Choclatique #BurntCaramel #Snickers #Payday #Pudding #GrannySmith #CoolWhip #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? It’s summertime and the weather is beautiful. If you’re like me, you resist cooking in the oven or on the range top. In fact, I really don’t want to cook or eat anything hot… when it’s hot.  The good news is there’s nothing better than a wonderful, colorful chilled entrée salad for lunch or dinner.
 
My Summer Salad is the perfect base making it possible to add so many other ingredients to gussy-up your Summer Salad. I like a lot of texture in salads… consider croutons, crisp bacon, jicama, onions and even potato chips. If your taste goes to the sweet side consider sliced ripe mango, little Mandarin oranges (I prefer Cuties) or even chilled chunks of watermelon. There are so many choices you can make and have a little different salad every day of the week.
 
Prep time:  20 minutes
Yield:  4 servings
 
Ingredients
For the salad
3 medium avocados, peeled, pitted and chopped
1 pint cherry tomatoes, cut in half
1 whole tomato sliced
1/2 cucumber peeled, 1/2-inch slice, quartered
3/4 cup fresh corn kernels
1/3 cup thinly sliced red bell pepper
1/3 cup crumbled queso fresco
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons chopped fresh cilantro, plus more for garnish
 
For the dressing
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lime juice
1/4 teaspoon salt
 
Directions

1. Peel, pit and chop the avocados.
2. Combine the avocado chunks, tomato, cucumber, corn, bell pepper, queso fresco, jalapeño and cilantro in a large bowl.
3. Blend the olive oil, balsamic vinegar, lime juice and salt in a small bowl.
4. Toss the salad ingredients with the dressing.
5. Top with more chopped cilantro, if desired.

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ChefSecret:  If you have leftover chicken or steak bring it on! The add protein makes it seem more like an entrée.
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Quip of the Day:  Scientists are saying salads will be a thing of the past. Lettuce romaine calm.
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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/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #SideDish #SummerSalad #Avocados #Tomatoes #Cucumber #Jicama #QuesoFresco #SweetCorn #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2025