A World in a Word

The word “salad” probably triggers thoughts of lettuce for most people, right next to the adjective “boring.”

But I’ll let you in on one of salad’s simple secrets: Salad is one of the most versatile dishes you can make. The possible combinations of ingredients are so numerous that you could serve two or three salads at one meal and not repeat a major ingredient! (Try it!)

With dozens of vegetables, dozens of fruits, many kinds of nuts, beans, grains, cheese, and even meats to choose from, the options are limited only by your imagination and what’s available. Add the range of choices in dressings and seasonings and you can see that there’s a whole world of flavor combination’s waiting to be explored.

And with the vitamins and minerals of organic foods, unprocessed oils, and quality vinegar or lemon juice, salads pack a major nutritional punch.

What Is a Salad, Anyway?

To my mind, the main feature of a salad is its being served cold. It doesn’t have to be raw; it doesn’t have to be dressed; but it should be cold. It should also have things that need to be chewed (otherwise it’s soup). That’s about it.

So if you’ve been stuck in the lettuce and tomato rut (with maybe the occasional cucumber thrown in), consider the wide range of foods that can pull you out called “salad.”

I mean, think about some of the more unusual salads you may have heard of or tried: Waldorf Salad (apples and raisins), chef’s salad (cold cuts added), potato salad (not a leaf of lettuce in sight!), Mexican salad (corn and peppers), gazpacho (tomato-based chopped salad), spinach salad (with bacon and walnuts), and more…some yet to be named or even invented!

Where Salads Reign

What if instead of the standard meat-potato-vegetable dinner, you served a meal with a small portion of cooked food and two or three cold salads? Revolutionary, I know. Maybe even un-American. But one of the things that makes the Standard American Diet so S.A.D. is its reliance on cooked (and even overcooked) foods.

Our national standards require many more servings of vegetables than most of us get. The first step to eating more vegetables and fruits may be to stop thinking “cooked” and start thinking “salads.” Raw vegetables are good on so many levels, not the least of which is: It’s hard to get fat on vegetables…but it’s easy to get healthier!

So get out those recipe cards and shopping lists and make “salad” one of your favorite meal-planning concepts. Salad’s simple secrets will reward your body well.

Whatever your recipe is, you have to know how to cook a salmon. You have to grill it just right. Never rush in grilling it or else you will destroy it. That is why whenever you want to cook or grill a salmon; you will need a whole of patience to be able to do it just right. You want to make the most perfect salmon you can ever make every time right?

So whenever you are going to grill it, do not forget to season the fish with salt, pepper and dill not more than 15 minutes before you cook it. If you marinade it more than the aforementioned time, it will make the fish soggy and mushy. It is preferable if you are able to grill the salmon on a gas grill. However, other kinds of grill are okay to use too. Cook the fish until the color turns opaque. It will only take 8 to 10 minutes per side. So it is better to watch it very carefully so as not to let the flames touch the fish.

How many types of pasta are there? Well, there are literally hundreds. Technically, pasta is just general term signifying dough made from flour and water. It is somewhat akin to discussing the different type of vehicles on the road. There are a lot of them and a lot of variations. Still, we can break pasta down into four basic groups.

Noodles

Basic thin noodles are the staple that every person knows. For the vast majority of us, noodles were the first form of pasta we were introduced to. How so? One word – spaghetti. Noodles are the form used for spaghetti and we all ate that as kids!

Tube

Tubes are the second most familiar form of pasta for most people. As the name suggests, it comes in long, hollow options. Some are thin, some are thick. Examples of specific types include Rigatoni, Manicotti, Penne, Macaroni and Cavatappi. One of my favorite choices!

Stuffed

Stuffed pasta is known as “gift” food. How so? Each comes with a little surprise inside! It can come in a variety of shapes, but all are filled with anything ranging from cheese to meet to…well, let your imagination run. Examples include Tortellini, Ravioli, and the Russian favorite known as Pelmeni.

Ribbon Noodles

Ribbon noodles are similar to basic noodles, but are made a bit thicker. It may sound like a small change, but the increased girth and texture creates an entirely different eating experience. Examples of ribbon noodles include Fettuccine, Lasagna, Linguine and Tagliatelle.

Wait, what about your favorite pasta? Well, the truth of the matter is there are so many pastas available that mentioning all of them is impossible. Each, however, brings a different texture and taste to the meal you are preparing. The world is your oyster with pasta, so make sure to try a wide range of pasta to find that perfect dish.