May 31, 2023


Where's The Health?


31 Days of Global Flavors: Day 31

31 Days of World-wide Flavors: Working day 31

On the previous day of Countrywide Nourishment Thirty day period and the very last day of my “31 Days of Global Flavors” sequence, my colleague and mate Dr. Keith Ayoob is sharing why he loves thyme — which is the taste we are celebrating these days.


There is frequent thyme which is kind of a dry “shrub” but broad-leaf thyme is a additional succulent, crunchy leaf that dices up perfectly and provides a lighter, but still “herby” flavor that wakes up the normal salad elements. I assume the taste is additional like oregano.  It’s from time to time termed “Spanish thyme.”  It’s very best new, and in addition to salads, I have included it to bean dishes and stir-fries.  It’s also very appropriate with fish dishes.

I appreciate wide-leaf thyme chopped into salads, and it is exceptional additional to savory bean dishes. This salad beneath can incorporate anything, which includes protein, tons of fiber, some fruit, and of training course a lot of veggies. It’s also terrific for using up leftovers.

Courtesy of Keith Ayoob

Keith’s Chopped Salad 

Fill a substantial mixing bowl with the subsequent:

  • Romaine leaves
  • Arugula
  • Grape tomatoes
  • Cucumber
  • Celery
  • Carrots
  • Fennel (I slice this thinly sliced, somewhat than chopped)
  • 2 or 3 leaves of broadleaf thyme, minced
  • Optional, but good: pitted, chopped olives, pickled peppers, or new sweet peppers, radishes, cooked veggies, any leftover canned beans (garbanzos, black beans, whatsoever you have), diced pears (pink pears are great if you have them)
  • Protein alternatives, if it is a main training course: crumbled feta, goat, bleu cheese or diced mozzarella, hard-cooked eggs, quartered, poached or broiled fish (salmon is fabulous with this)
  • Grated parmesan

Directions: Chop all the elements but slice the fennel and mince the broadleaf thyme as famous, and increase every thing to the bowl. Toss it all collectively till properly blended.  Dressing: In our house, it’s EVOO and Balsamic, at a ratio of about 2 sections EVOO to 1 element Balsamic. If I have some Balsamic syrup, I’ll drizzle it all in excess of right after I have dressed the salad. A body fat-totally free Italian is great much too and makes the salad or meal even leaner.  Move the grated parmesan for sprinkling on leading to everyone’s taste.  You could want to help save the proteins to insert on best, when serving.