We all know that fresh food tastes good and is good for you. That was never up for debate. But you might not know why that’s the case.
First and foremost, fresh ingredients offer vitamins and minerals that might get leached out during a preservation process. Fresh fruits and vegetables have a high content of water and offer you natural hydration, which helps with digestion and nutrient absorption. Preserved foods are generally nutritionally inferior, so try to avoid them if possible. This does not apply to canned tomatoes. they are the exception to the rule. They have more lycopene, which is an ingredient that can lower your risk of cancer. By canning the tomatoes, it breaks down the fiber structures, making it easier to absorb into the body.
Be assured your food will taste much better too. Preservatives can make food lose taste over time, but the fresh ingredients will provide a truer flavor– they will taste more brilliant and flavorful than the preserved equivalent.
Fresh produce is best if the produce is in season. If you go to your farmer’s market, (I pray they will open soon) you will likely be saving money than if you purchase your food at a grocery store. The food straight from the farm will be at their best when it comes to flavor, texture, and nutritional value. If you cannot buy fresh, then always choose frozen. It is as close as you will get to the real thing, and when prepared correctly, can retain a lot of the nutritional value as well.
This dish has so many fresh ingredients and so many fresh herbs. It is a light and refreshing salad, packed with flavor. This is a lighter version of the old standby–replacing some of the mayo with buttermilk gives it a creamy, glossier base. The sugar is the sweet and the lemon is the tart in this lovely dish. The celery and pickles provide a delicious crunch. What makes this salad so especially special is the capers and mustard, which gives it a little kick. And don’t forget all the delicate herbs that make this salad perfection– they might be hard to get right now, but it’s worth the hunt. This is a “must try” new take on an old staple.
This recipe is courtesy of The New York Times and will serve 8 people who will love this for the first cookout of the year.
Ingredients for Macaroni Salad with Lemon and Herbs:
Kosher salt and freshly ground pepper
2/3 cup minced pickle relish
2 large stalks celery, peeled and finely chopped
4 scallions, trimmed and thinly sliced, plus more for garnish
1/2 cup mayonnaise
1/2 cup buttermilk (see Tip)
1/3 cup finely chopped fresh Italian parsley, plus more for garnish
1/4 cup chopped fresh dill, plus small sprigs for garnish
1/4 cup drained jarred capers, chopped, plus 3 tablespoons caper brine
4 teaspoons Dijon mustard
1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)
1 teaspoon sugar
16 ounces elbow macaroni
Bring a large pot of salted water to a boil.
While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.
Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.
Once cooled, toss macaroni with dressing, season to taste with salt and pepper.
Serve immediately or refrigerate until chilled.
Top with extra scallions, parsley and dill to garnish just before serving.
Tips: If you want to streamline the ingredient list, you could skip the buttermilk, increase the mayonnaise to 3/4 cup and use 1/4 cup milk.
It’s that simple!
