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FOOD
August 4, 2011
Here are some of my favorite grains for summer salads, along with their cooking proportions and some tasting notes. Bulgur1 cup to 11/2 cups water (soak only)Chewy, slightly vegetal Couscous (quick cooking)1 cup to 11/4 cups boiling water (soak) Tender, wheaty Pearl barley, farro1 cup to 3 cups waterChewy, earthy Millet1 cup to 21/2 cups waterSlightly chewy, slightly vegetal Quinoa 1 cup to 13/4 cups waterTender, vegetal Wheat berrylike pastaChewy, earthy
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FOOD
April 16, 2014
Total time: 1 hour, 15 minutes, plus 1 hour standing time Servings: 8 Note: From Christian Shaffer. Red and golden beets may be used instead of the Chioggia beets. 6 large Chioggia beets, golden and red 2 tablespoons seasoned rice vinegar 1/4 cup good-quality olive oil 1/2 teaspoon toasted ground coriander seeds 1 shallot, minced 1 (8-ounce) carton creme fraiche 2 tablespoons prepared horseradish 2 tablespoons plus 1/2 teaspoon kosher salt, divided 1/4 teaspoon black pepper 2 tablespoons fresh chervil, whole leaves or rough chopped 1. Boil the beets in enough water to cover , with 2 tablespoons salt, until tender, about an hour.
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NEWS
May 3, 2011 | By Marissa Cevallos, HealthKey
Grape tomatoes found in a variety of salads at some western U.S. grocery stores may be contaminated with salmonella, the grower has warned. So check that chef salad, Cobb salad, orzo salad, seafood salad, Greek salad, mozzarella salad or chicken salad, among others, in the refrigerator. It may have been recalled. No illnesses have been reported, so there's little need to panic. But the recall of the tomatoes -- and thus, the salads -- highlights, once again, the number of products that can be affected by one instance (or possible instance)
FOOD
February 15, 2014
Beet and fennel salad 50 minutes. Serves 6 to 8 LEMON VINAIGRETTE 2 tablespoons shallots, finely chopped 1 clove garlic, finely minced 1 tablespoon lemon zest (1 to 2 lemons) 5 tablespoons lemon juice, freshly squeezed 2 tablespoons agave syrup or honey (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 3/4 cup extra-virgin olive oil In a medium bowl, whisk together the shallots, garlic, lemon zest, lemon juice, agave syrup, salt and pepper, then slowly whisk in the olive oil to emulsify.
FOOD
February 13, 2008
Thanks for the terrific article on chopped salads ["Chop, Chop Chop -- Salad," by Betty Hallock and Donna Deane, Feb. 6]. I eat a salad a day usually, so you have given me some great new ideas. The vivid descriptions make me want to run out and buy ingredients. Wendy Spears Los Angeles
BUSINESS
September 18, 2007 | From Times Wire Reports
Dole Food Co. is voluntarily recalling salads sold in the U.S. and Canada labeled "Hearts Delight" because of possible E. coli contamination. No consumers have reported being sick, though a store in Canada found E. coli during a random screening, Westlake Village-based Dole said. The salads were sold in Illinois, Indiana, Maine, Michigan, Mississippi, New York, Ohio, Pennsylvania, Tennessee and neighboring states.
BUSINESS
January 6, 1987 | CARLA LAZZARESCHI
Alex Brands Inc. of Anaheim has been acquired by Orval Kent Food Co. Inc. for $35 million in cash and stock in a deal that merges the nation's top two makers of prepared salads for the restaurant and supermarket industries. The purchase was completed Dec. 31. For Alex Brands, the purchase is the latest in a series of recent corporate jugglings. In 1985, the company was spun off from its parent, Alex Foods Inc.
OPINION
January 3, 2003
I am interested in forming a club for people who believe the same as I do. My good wife and I eat in restaurants quite often. I've noticed that the salads are often made of very small pieces of lettuce, etc. It is often difficult to eat them with a fork. Therefore, I've taken to eating such salads with a soup spoon. When I do this, my good wife and other eating companions often frown at me. When I eat soup, after I have eaten all of the solid parts, I lift up the soup bowl and drink the remaining liquid.
FOOD
April 30, 2003
Great article ("The Salad Eaters," April 23). One thing: What is salad? It isn't just something with greens or veggies or fruits, because there are meat salads. It isn't just a mixture of ingredients; otherwise, how would it be different than a casserole or stew? It isn't whether it's hot or cold, because salads can be either. It isn't just a matter of whether it's "dressed" or not; e.g. Jell-O salads. So, what is the definition of a salad? We all seem to know what one is, but I've never actually heard or seen a cogent definition.
NEWS
June 15, 1993 | KATHLEEN DOHENY, SPECIAL TO THE TIMES
Pam Pepper wanted exactly what every pregnant, overdue woman wants--contractions, lots of them, so she could welcome her bundle of joy and finally see her toes again. But there she was last October, two days after her due date, with nary a twinge. "I was feeling fat," recalls the Sherman Oaks hair-salon owner, although she had gained only 23 pounds. She was discouraged, even though her husband, Michael Nahman, tried to be understanding.
BUSINESS
January 25, 2014 | By David Pierson
ARTOIS, Calif. - Nestled in a corner of the Sacramento Valley known for its rice, almonds and walnuts, densely packed rows of manicured olive trees stretch toward the horizon. This 1,700-acre spread is the domain of California Olive Ranch, an upstart company with big ambitions. The U.S. is the world's No. 3 consumer of olive oil, drizzling 293,000 metric tons of the stuff over salads and pizzas last year. Yet almost every drop was produced overseas in countries including Spain, Italy and Greece.
NEWS
November 19, 2013 | By Noelle Carter
Thanksgiving is little more than a week away, and it's never too soon to start planning your menu. Food editor Russ Parsons and I are demonstrating videos of classic dishes on the blog every couple of days to get you in the mood. If you're planning on a rich multi-course feast for the holidays (and why shouldn't you be?), it's probably a good ideas to start it off with something light, crisp and fairly simple. This salad from Russ, made with Fuyu persimmons, is just the thing. Russ demonstrates the recipe in the video above.
NEWS
November 5, 2013 | By Noelle Carter
You don't just have to be a cereal or beer fan -- or a natural foods junkie -- to love barley. This ancient grain has long been used in a variety of ways, and it's perfect for adding substance and heft to a variety of recipes, from breads to soups and stews, as well as salads. Check out these ideas: Cucumber and yogurt soup with barley: For a soup at once filling and refreshing, you can't beat this recipe, which combines cool cucumbers and yogurt with fresh garlic, mint and dill, along with pearl barley and crunchy walnuts.
NEWS
August 23, 2013 | By S. Irene Virbila
I'd never stepped foot in El Pollo Loco until I ventured in for lunch to try one of the new summer tacos. I liked the look of all those chickens (with all their parts) sizzling on the massive grill and the fact that they have an actual salsa bar as opposed to handing out tiny packets of hot sauce. As I strolled over to have a look, a worker was refilling the stainless steel containers from pitchers labeled by date (a good sign). She poured out a soft green sauce and a clear red sauce with hot pepper flakes that actually packed some heat.
BUSINESS
August 12, 2013 | By Tiffany Hsu
Pinnacle Foods Inc., owner of brands such as Hungry Man dinners and Duncan Hines baking mixes, is buying the Wish-Bone salad dressing brands from Unilever for $580 million. The deal, funded by cash and new debt, comes as Unilever readjusts its priorities to beauty and health goods from food products. In January, the company, which is based in the Netherlands and Britain, sold its Skippy peanut butter brand to Spam maker Hormel Foods for $700 million. Now Pinnacle, which is based in Parsippany, N.J., will take on Wish-Bone as well as the Western brand of dressings.
NEWS
June 20, 2013 | By Noelle Carter
Looking for something crisp and refreshing? Not overly heavy and easy to prepare? Salads are the perfect one-dish meal any time of year. Consider a chicken chopped salad with avocado vinaigrette. Avocado lends richness to the dressing, which blends fresh lime juice, a touch of Champagne vinegar, cilantro and green onions and is a bright and tangy addition to any salad. Find it in Bluewater Grill's recipe for chicken chopped salad. Or go for a spin with the chopped salad from Chaya . Chopped romaine lettuce tossed with fresh corn, avocado, cucumber and nicely spiced shrimp, this salad is fresh and bright, and it packs no shortage of heat from its jalapeño-spiced dressing.
CALIFORNIA | LOCAL
October 29, 2001 | FRED ALVAREZ, TIMES STAFF WRITER
It's high noon for the fifth-graders at Juanamaria Elementary School in east Ventura, and it's time for tough choices. Sloppy Joes or salad bar? It's a no-brainer for 10-year-old Candace Robledo, who started piling lettuce, carrots and croutons onto her plate, topping them with a splash of creamy ranch dressing. "I love the salad bar; it's so good," she said last week as she joined a long line of youngsters turning a cold shoulder to the hot sandwich and tater tots.
ENTERTAINMENT
April 5, 2010 | By Jessica Gelt
Contenders on the hit show "Top Chef" aren't known for being humble. That's why some L.A. foodies were surprised to hear that Alex Eusebio -- a Season 5 contestant and a hometown favorite -- had quietly opened an unassuming gourmet sandwich shop in Toluca Lake called Sweetsalt Food Shop. Before being cast on "Top Chef," Eusebio, who is of Dominican descent and moved to L.A. from New York, was the chef at an Echo Park restaurant called 15. The place had been transformed from a pupuseria into a homey bistro and Euesbio's sharp flavors and precise cooking style soon made 15 a popular neighborhood destination with a seemingly bright future.
FOOD
June 17, 2013
  Garden Corn and Tomato Salad Active Work and Total Preparation Time: 25 minutes * Vegetarian 5 ears corn 2 pounds tomatoes, diced 1 1/2 cups sliced green onions 1 cup chopped celery 1/4 cup chopped fresh basil 1/4 cup rice vinegar 1 teaspoon salt Lettuce leaves, for serving Bring a large pot of water to a boil. Add the corn and cook 3 minutes. Remove the corn from the pot and plunge into cold water to cover. Drain the corn, then slice the kernels from the cobs: Place each cob, stem end down, on the counter and, with a sharp knife, cut down on the cob. You'll have about 4 cups of corn.
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