Poultry & Pork

Fregola, Chicken and Kale Salad

Fregola Chicken Kale Salad 1 - The Duo Dishes

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Have you ever eaten fregola? The little toasted rounds of pasta look like Israeli couscous–relatively large, dried balls of semolina flour baked until golden. They get that color not just from time spent under heat, but often a bit of saffron. Fregola’s home base is Sardinia, one of those Italian islands in the Mediterranean Sea. You’ll find this imported pasta at specialty markets or high end grocery stores. Although fregola is not the most inexpensive pasta on the shelf, it is worth at least one round on your dinner table. Fregola is the base of this salad perfect for your end of summer cookouts or grilling parties, including the quickly approaching Labor Day weekend. Bring the fregola, and your guests will be impressed.

Continue reading “Fregola, Chicken and Kale Salad”

Uncategorized · Vegetarian

It’s The #HealthyHolidays Blog Carnival

Massaged Kale Salad - The Duo Dishes

Today is the first day of Renee’s #HealthyHoliday’s Blog Carnival hosted on her site, Soul Food Therapy. Getting through the holidays is all about balance when it comes to food. There are healthy meals that are just as satisfying as the fatty ones. Although neither one of us will tell someone to deny themselves a few bites from the latter category, we definitely suggest supplementing the full affair with lots of fruits and veggies, specifically in the form of a great salad. Having grown up with stewed collards as the primary green for Thanksgiving and Christmas, there was never room for another. It’s time to change that. Today, on the first day of the holiday round up series, explore an easy recipe for a Massaged Kale Salad with Caramelized Onions, Cranberries and Pine Nuts. Next week, we’ll share a few more recipes that may not always be as healthy, but hey…it’s all about balance!

Click HERE for the printable recipe.

Uncategorized · Vegetarian

Not Just For Summer

 Potatoes & Radishes - The Duo Dishes

We both have an appreciation for potato salad, and it stems from the Southern version popular for summer gatherings and holiday meals. It is yellow in color and full of soft potato chunks, chopped egg whites, pimento peppers and sweet relish in a creamy mixture of mayonnaise, yellow mustard and cooked egg yolks. I can’t speak for Amir, but I remember watching my grandmother make it in her little kitchen. She was very specific about the way everything was done, and at that time, I had no reason to question it. Recently, I watched her make it again, and she maintained that particularity that did not waver despite my attempts to butt in. If she saw me make this potato salad, she would no doubt have a lot of questions for me. The first? “There’s no mayonnaise in this potato salad?” Nope. Not this time. Here is a fall-appropriate potato salad that bends the rules of tradition, but tastes good nonetheless. Continue reading “Not Just For Summer”

Uncategorized · Vegetarian

Let’s Give It Up For Kale

Massaged Kale Salad - The Duo Dishes

Winter’s vegetables are in full force with kale winding its way to the top of the list. It is one of those vegetables that goes a long way, but it was never one that frequented either one of our family tables. Kale popped up once we found the farmers markets and restaurants of L.A. Kale chips and kale salads were the winners that swayed folks in the direction of this green. Kale salads are fairly easy to find on restaurant menus, but they are very simple to make at home. The dark, rich greens stand up well to a tangy, sweet vinaigrette and a variety of stir-ins to add a variety of textures to each crunchy bite. A version of this salad was served last month at the Social Justice Learning Institute’s monthly workshop in Inglewood. The salad shown above was shared with friends this past weekend for brunch. Now it’s your turn to make your own. Continue reading “Let’s Give It Up For Kale”

Uncategorized · Vegetarian

Los Angeles’ Collective Work For Food Justice

SJLI 100 Seeds of Change Poster - TheDuo Dishes

You may have seen many tweets and Facebook posts about Kwanzaa Culinarians. For those celebrating, Kwanzaa began on December 26th, and it will end on the first day of the New Year. Kwanzaa Culinarians’ is comprised of a group of food bloggers, authors, chefs and business owners who are shedding light on the principles of the holiday and how they relate to community at large. Of course, for us, food finds itself at the root of many of the principles. For every day of Kwanzaa, you can read four different bloggers’ views on and experiences with the principle. Today, you can check out the meaning of Ujima, or collective work and responsibility. No doubt you are very much aware of the ways in which collective work and responsibility helps to bring awareness and change, and that has never been more evident than in the food world. Check out a Massaged Kale Salad recipe, and find out how Ujima has made itself known in one neighborhood of Los Angeles with the Social Justice Learning Institute.

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