Amy's Table » Recipes: Soups, Salads and SIdes

Tip of the day: Nutritious Wraps

Amy — Sat, 30 Oct 2010 14:05:50 +0000

We all know the food group the kids will be eating from this weekend is the candy one. That

Seasonal Salad with Pomegranates and Pistachios

Amy — Sat, 09 Oct 2010 14:00:10 +0000

Eating seasonally is a great way to get the nutrition you need from foods that are at their peak of quality. Pomegranates are in season October and November. Inside their leathery skin are hundreds of seeds, each one encased in sparkling ruby red pulp. These sweet-tart little beauties are rich in potassium and add a blast of vitamin C. If you’ve never used one, you just cut the pomegranate in half and pry out the pulp-encased seeds. Discard any of the spongy white membrane that wants to hang on. You can snack on the seeds or use them as a shimmery garnish on desserts, cocktails and salads.

I have a perfect autumn salad for you that

Butter Bliss

Amy — Thu, 07 Oct 2010 12:03:13 +0000

I’ve discovered a delicious new DOLE

let’sEAT: Apple and Walnut Salad

Amy — Wed, 06 Oct 2010 16:28:34 +0000

This is my new favorite DOLE

Dinner Tonight: Chili with Sausage and Beef

Amy — Mon, 04 Oct 2010 11:40:27 +0000

I love a hearty bowl of chili.

Dual Soups with Chef Paul Dagenbach

Amy — Fri, 01 Oct 2010 16:49:54 +0000

I was mentioning in class yesterday how much I loved Paul Dagenbach’s dual soups. As promised, here’s the video.

Click here to view the embedded video.

Amy’s Tips: Creating your own Signature Salad

Amy — Sat, 14 Aug 2010 13:10:55 +0000

Everybody should have a few signature recipes, something they

Wedge Salads on WCPO with Tonya O’Rourke today at Noon

Amy — Fri, 13 Aug 2010 12:00:46 +0000

Today I’m making a trio of Wedge Salads on the noon news on WCPO with Tonya O’Rourke.

Crisp iceberg lettuce is the basis for a wedge salad. Garnish with your favorite toppings to make the salad your own. Here are 3 for inspiration. Each one is guaranteed to make a simple burger or grilled chicken breast far more interesting!

Classic Wedge with Blue Cheese Dressing: Garnish with crumbled bacon, crumbled blue cheese, diced red onion, sliced green onions, crispy onion straws and Creamy Blue Cheese dressing.

Creamy Blue Cheese Dressing:
1 cup buttermilk
1 cup sour cream
4 ounces crumbled blue cheese
6 tablespoons white wine vinegar
1 teaspoon honey
1 teaspoon salt
1 teaspoon freshly ground black pepper

Combine all ingredients in a blender or food processor; blend to combine. Refrigerate any leftovers.

Greek Wedge: Garnish with diced cucumber, kalamata olives, cherry tomatoes, feta cheese, green onions, red onions, Greek dressing, salt and freshly ground black pepper.

Caesar Wedge: Garnish with croutons, Parmesan chards, crumbled bacon, Caesar dressing and freshly ground black pepper.

Grilled Garlic Shrimp Skewers

Amy — Tue, 10 Aug 2010 11:30:50 +0000

Here’s a really simple, really delicious main dish salad idea for you that

On the Radio: Grilling with Chef Jamie Purviance

Amy — Sun, 01 Aug 2010 13:10:46 +0000

Listen to the interview.

Chef Jamie Purviance offered up some great grilling tips this morning. Click here to learn Jamie’s Top 1o Grilling Tips then explore his site for some terrific recipes, like Corn on the Cob with Basil Parmesan Butter

Jamie’s latest book,Weber’s Real Grilling is a great grilling resource. Loaded with tips, photos and recipes, it will keep you -and your grill -fired up all summer long!