Salads and Sides
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Quick and Easy Cilantro-Lime Rice
Rice should earn its place on the plate. This one does—with chicken stock, garlic, fresh lime and plenty of cilantro. Tuck it into a chicken rice bowl, serve it alongside enchiladas or eat it straight from the pot. Around here, it doesn’t always make it to the plate. Cooking rice in chicken broth dials up…
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Mediterranean Tomato-Cucumber Salad with Olives and Feta
Some recipes can transport you to another place. This Mediterranean tomato-cucumber salad does it for me. One bite, and I’m back in Greece. When I traveled to Greece, I discovered salads unlike the ones I knew at home. No lettuce. No heavy dressing. Just big chunks of ripe tomato, salty olives, crisp cucumbers and an…
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Tangy Broccoli Salad with Bacon and Raisins
My grandmother, Ganny, taught me a lot about being in the kitchen. I spent weeks with her every summer, reading recipes, shopping and cooking beside her. I remember her fried chicken, peaches and cottage cheese, and famous Thanksgiving dressing. But one of the tastes I remember best is perhaps the least glamorous: broccoli salad. She…
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Slow-Simmered Borracho Beans with Bacon and Beer
I wish I had a total for how much we’ve spent on rice bowls from Chipotle, but I’m pretty sure I could have taken a lovely little vacation on that number. Henry LOVES Chipotle. He literally never gets tired of it. So I’ve been working on better-than-Chipotle rice bowl fixings that will make even Henry…
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Harvest Kale Salad with Blue Cheese, Pecans and Apples
This salad definitely gets filed under “Stuff My Giants Won’t Eat” but it is dynamite. I make this on weekends alone or on Sunday to divide up for school lunches all week. The kale is sturdy enough that this salad stays good for at least three days without turning to mush like your regular next-day…
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