The experts from Salads of the Sea, the makers of the nation’s #1 selling seafood dip, provide us these easy entertaining tips and delicious recipes.
Spend time conversing, not cooking. With the help of your local supermarket, you don’t have to spend your holidays slaving over the stove to create the perfect dish. Instead, try products like Salads of the Sea seafood dips, available in more than 20 popular flavor varieties. Just serve dips with your favorite crackers for a convenient snack the whole family – or whole party – can enjoy.
Impress with less. When hosting the festivities, skip the square …read more

I wish I knew what was going on with our temperatures this week. Though we don’t see anything below the 90’s until after September, August usually doesn’t pack as much of a punch as July did. Someone forgot to tell August that and we hit 110 degrees yesterday! So, with summer lingering around, I’m sticking with lighter meals and lighter links, so this week’s round-up is all about salads!

From the standard classics with lettuce, tomatoes and dressing, sweeter salads of fresh fruit, or cooled pastas with fresh vegetables, this week’s links are sure to fill you up without leaving you …read more

Are you looking for something a little more interesting than mashed or baked potatoes? Sometimes we get in a rut in cooking and don’t realize how easy it is to do something a little different.
Check out this recipe for Grilled Idaho Potato Ratatouille Salad, courtesy of the Idaho Potato Commission. Using tomatoes, eggplants, peppers and other vegetables, along with potatoes, this salad is both colorful and delicious.
Yields: 8 servings
Ingredients

2 pounds large Idaho potatoes
1 medium eggplant
1 medium zucchini
2 medium yellow squash
4 portobello mushrooms, stems removed
1 green bell pepper
1 red bell pepper
4 plum tomatoes, halved lengthwise
4 onions, peeled and halved from top …read more

I’m still plugging away on my South Beach diet, and I’ve gotten the OK from my physical therapist to take walks for exercise while my knee is healing. So in Phase I of South Beach, I’ve been eating hearty, protein-rich salads twice a day. I add tuna, olives, cheese, tomatoes, almonds, peppers … anything except fruit. I’ve also added lean turkey, ham, and chicken strips. Our grocery store sells precooked Santa Fe chicken strips that are delightful with cheese and salsa to make a Mexican salad (no tortillas.)
Normally, I eat a sandwich for lunch and include bread with all …read more