Stories, recipes, class schedules and more from Caroline Barrett
Serves 6 8 medium-sized golden beets 4 ounces mixed salad greens 6 ounces raspberries 1 cup whole toasted pecans ½ cup grated Romano cheese Fresh thyme leaves For the vinaigrette: ½ cup extra virgin olive oil ⅓ cup white balsamic vinegar 1 teaspoon Dijon mustard 2 tablespoons maple syrup ½ […]
Makes four servings Olive oil 1 delicata squash, seeds removed and sliced 4 medium carrots, peeled and sliced 4 shallots, peeled and sliced 4 cups salad greens 1 cup cherry tomatoes, halved Kernels cut from two ears of steamed corn 1 cup feta cheese, crumbled ½ cup sliced almonds, toasted […]
This recipe is part of my May 2022 Times Union story. You can read the whole thing here. Salad and exercise just go together. It’s perfectly acceptable to forget your manners and stuff in bite after bite of salad—any kind of salad—after exercise. And, cheese and nuts, meat and anything […]
This recipe is part of my April TU story. Read the whole thing here. I particularly love how one vegetable can be the spokesperson for an entire season and asparagus is certainly the one who speaks for spring. The stalks, sauteed briefly in a bit of hot oil, turn bright […]
This recipe goes along with my March 2022 TU story. Read it here. This salad is super simple and there’s no better way to name it than simply Our Favorite Salad, because that’s what it is. I’ve made this salad hundreds of times over the years, for quick weeknight dinners, […]