February Quote by Whitney Gaskell

“Laid out on the rustic farm table that sits to the side of Maria's enormous kitchen island is a lovely spread of fresh-looking salads.…

— Stacey Ballis

“EL Ideas- Chef Phillip Foss Valentine's Day Menu freeze pop- honeydew/truffle/bitters shake and fries- potato/vanilla/leek black cod- black rice/black garlic/black radish cauliflower- botarga/anchovy/pasta brussels…

— Stacey Ballis

“Papaya, 1 small Parsnips, 2 Red-skinned potatoes, 1¼ pounds Romaine lettuce, 1 bunch Russet (baking) potatoes, 2 pounds Salad greens of choice, at least…

— Liz Vaccariello

“recipe. 6 tablespoons extra-virgin olive oil 1 red bell pepper, stemmed, seeded, and cut into 1 by ¼-inch strips 1 pound asparagus, trimmed and…

— America's Test Kitchen

“Meditteranean Summer Salad Serves:  5 Ingredients: 2 tablespoons lime juice 1 teaspoon oregano Pepper to taste ½ teaspoon salt 3 tablespoons olive oil ¼…

— Anonymous

“There was a salad, with dressing in a separate container, some mashed potato, chicken legs, and the garlic bread.”

— Anyta Sunday

“Your Performance Day Sample Meals TIME—MEAL 7 a.m.—Oatmeal, berries, 2 eggs, 2 tablespoons flaxseeds 9:15 a.m.—Preworkout shooter 11:15 a.m.—Postworkout shake 12:15 p.m.—Turkey sandwich on…

— Mark Verstegen

“The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso…

— Stacey Ballis

“Celery, apples, golden raisins, lemon zest, and a sour cream–mayo dressing flavored the chicken salad, while the crusty bread provided crunch and contrast. I…

— Jennifer Estep

“Warm glazed potatoes with caviar, tapioca, and herbs; yellowfin tuna ribbons with avocado, spicy radish, and ginger marinade; diver scallops with caramelized cauliflower and…

— Daniel Silva

“Week 1: Too Busy to Cook a Nutritarian Menu Day 1 BREAKFAST Oatmeal with blueberries and chia seeds. Combine 1/ 2 cup old-fashioned oats…

— Joel Fuhrman

“The banquet proceeded. The first course, a mince of olives, shrimp and onions baked in oyster shells with cheese and parsley was followed by…

— Jack Vance