Paper Palate

Okay, maybe there are a few magazines I like better, but really, how can I pass up a free magazine filled with news bites, recipes, and the occasional good coupon or two?  While I have always loved grocery shopping, once I make my way through the checkout stand, I often buzz out of the store to quickly move onto my next errand.  It wasn’t until I slowed down a bit that I looked around and discovered a few hidden gems at my local grocer … hidden being the operative word. 

Sure, some grocers feature their free in-store magazines front and center, but others, like my local Wild Oats, hide a rack of two great magazines practically behind a seldom-used customer service counter.  These magazines are filled with advertisements, but really, what magazines aren’t?  Lurking within I always discover some great little stories, recipe ideas, and since it is the store I shop in, they often have coupons in these magazines that I may actually use. 

While there are a few of these free publications that make their way into our kitchen, my current favorite is the Wild Oats Marketplace magazine, which, hopefully, will not vanish from existence with the Whole Foods buyout.  Their October edition explained sweeteners (from stevia to sucralose), tips for fending off the flu, and displayed an array of beautiful photography for delicious sounding recipes.  A recipe that I found particularly intriguing was the Asian Pear Salad with Fennel & Pistachios:

To slice an Asian pear into matchsticks, stand it on a cutting board and cut it into thin slices on each side of the core. Lay the slices flat on top of one another and cut into thin strips.

Ingredients

4 Asian pears, cut into matchsticks (3 cups)
1 bunch watercress, trimmed (2 cups)
1 medium-size fennel bulb, thinly sliced (2 cups)
1 small red bell bell pepper, diced (1 cup)
4 green onions, sliced (about 1/4 cup)
1/4 cup pistachios, chopped
3 tbsp. lime juice
2 tbsp. vegetable oil

Directions

1. Combine pears, watercress, fennel, bell pepper, green onions and pistachios in large salad bowl.
2. Whisk together lime juice and vegetable oil in small bowl. Season with salt and pepper. Add dressing to salad, and toss to coat. Adjust seasonings if necessary, and serve.