The Column of Life

Something cool and light to go along with Jessie Pavelka's calendar preview. Cooling Salad with Strawberry Dressing Andrea Beaman Natural Foods Chef, Author, and Top Chef Contestant Strawberry Dressing: 1 cup fresh strawberries, cleaned and hulled 1/2 cup olive oil 3 tablespoons balsamic vinegar 1/4 cup water 1/4 teaspoon salt Salad: 1 head green or red leaf lettuce, cleaned and shredded 2 shallots, sliced 10 cherry or grape tomatoes 1/4 cup blackberries 1/4 cup pitted olives 1 tablespoon toasted sunflower seeds 1. To make the strawberry dressing, combine the strawberries, olive oil, balsamic vinegar, water, and salt in a blender. Purée until smooth. 2. To make the salad, toss the lettuce, shallots, tomatoes, blackberries, olives, and sunflower seeds in a bowl. Drizzle with the strawberry dressing to taste.

Giano has yet to return, so once more I have delved into the archive to save his bacon . . . or wonton. Kimberly Roots is appreciated in these parts as a very important member of the Fourth Estate [look it up]. Her boyfriend is a prince of a man. Someday they will be married. Ms. Roots is always very mindful of being healthy and she passed this great recipe on to Column. Cooking spray Olive oil, two teaspoons Green Cabbage, shredded, [or cole slaw mix: shredded green cabbage and carrots] one and a half cups Carrot, shredded, one half cups Garlic cloves, two, minced Scallions, two, minced, divided Soy sauce, low-sodium, one quarter cup plus two teaspoons Wonton wrappers, twenty-four Sesame oil, one teaspoon Oven at 350F 1.Coat a large baking sheet with cooking spray. 2. Heat oil in a large skillet over medium-high heat. 3. Add cabbage, carrots, garlic and one minced scallion. 4. Sauté until cabbage wilts, about 2 minutes. Remove from heat and stir in two teaspoons of soy sauce. 5. Place...