Quick peek at latest recipes posted - questions, comments invited! Looking forward to hearing from you!
I had discovered the wonders of miso and now was on the lookout for how else to use it.
I’ve lost count of how often I have made this addictive recipe - even with frozen corn now that the corn harvest has ended. If you have all the ingredients on hand, you can pull this together quickly as a side or a snack.
Great warm or at room temperature.
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Orzo is great in salads and this pretty combo is always a hit with family and guests. You may like fennel but are not sure how to use it. If you’ve never had fennel, try this salad where it adds a pleasant crunch.
This can be served at room temperature or chilled so it’s also good for potlucks or picnics.
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This Hungarian cucumber salad is iconic. It will appear without fail at any home-cooked feast.
With a tangy - sweet flavour, it's a great accompaniment to any kind of breaded meat (think schnitzel or fried chicken), and the perfect side for Chicken Paprikas. I was not fond of it as a child since I hated cucumber seeds, but these days most of us use "English Cucumbers" which are almost seedless.
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This recipe is over 40 years old, from the groundbreaking book "Recipes for a Small Planet" - a plea for the adoption of environmental vegetarianism.
It was aimed at teens - and the dressing is almost like a smoothie!
Click here for the recipe page (which is technically for Party Plum Cake), which links back here if you wish to leave a Comment or ask a Question.
If you Google "coleslaw" you'll get 17 million recipes. "Creamy coleslaw" refines the search results to only 1.25 million.
So why should I share a coleslaw recipe?
Because one goal of this blog is to record family favourites, and this is the coleslaw I used to make.
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This recipe comes from Chef Kurt Gutenbrunner - the talent behind my most favourite cafe in NYC - Cafe Sabarsky at the Neue Galerie.
The idea of mixing crunchy red cabbage with lingonberry preserves caught my attention right away.
This almost turns red cabbage into candy - though the more sophisticated palate of the chef / author stresses that there is a subtle sweet-sour balance that makes the salad distinctive.
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Have you embraced whole grains? Are you using bulgur, millet, quinoa, wild rice - maybe even farro or amaranth more often?
I almost always have both bulgur and super nutrisious sweet potatoes on hand so this is an easy go-to recipe.
You can have this on the table in half an hour as a side, or a main with an over-easy egg on top. I have served it warm, or room temperature as a picnic salad.
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Sweet potato, bacon, maple syrup, sea salt, pecans - need to hear more?
It's my pleasure to link you to this great recipe from Cathy at From Our Hideaway. Enjoy!
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Google 'bean salad' and you get over 7.5 million results, but this is from a recipe notebook I began in 1983.
Despite the preponderance of combinations, this bean combo has persisted, and something like it can still be seen at many salad bars.
You can get creative with variations, but I often prefer the "taste memory" of this salad - even though I suspect the taste memory has something to do with sugar... (just a bit of sugar...)
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Want to be a bit more "fancy pants" than simply grilling or boiling that wonderful fresh asparagus appearing in markets now?
This "salad" is served room temperature / "cold" with some steps that can be done ahead of time, and others that are done à la minute.
Don't be intimidated. With some prep it all comes together nicely!
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It's Spring, and eggs abound - but it's not chocolate eggs I'm craving. It's real eggs. I can't seem to wait for a summer picnic to have potato salad - that creamy combo of eggs and potatoes.
Not recalling the exact recipe of my mother and grandmother I did some research and have found an easy version of a traditional Amish cooked dressing. Am loving it with the Easter ham!
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I cannot recall exactly when I first had broccoli salad. You know the salad I mean - broccoli florets, combined with bacon, red onion, raisins etc. I loved it, though it seems to me it became unpopular for a while - could it be because the typical recipes called for one cup of mayo and a half cup of sugar?
Try this healthier version and perhaps you'll agree it tastes great!
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This red leaf lettuce salad recipe entered my life from a picket line. It is popular at family events and there are never left overs. It comes from "Sister Laura" a great colleague and picket line "sister". It's an easy prep-ahead that makes big family events just a bit less stressful.
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From Ina Garten - a tasty, crunchy salad using low calorie shrimp, and accented with dill. Great for a picnic, as an appetizer or a main course salad. Have always thought they'd look nice served in little lettuce cups.
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This recipe comes directly from ATK's recently released "Cooking Fresh". With the markets still overflowing with fresh peaches as I post this - no better time to enjoy such a satisfying, nutritious and seasonal dish! Off season, I am betting it would taste great with pears or apples.
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Edamame "are rich in protein, dietary fiber, and micronutrients, particularly folate, manganese, phosphorus and vitamin K" (Source). Combine it with other terrific ingredients and this is a winner! This recipe is directly from Alton Brown - loved his Good Eats show. The recipes were great, explained and demo'd well - often with reference to the underlying food / cooking science. I have make this recipe too often to count., and use it as a side or salad. Great also on a picnic - and so healthy!
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Have you read the latest Blog Post?
I love carrot slaw, but struggle to find the recipe that matches my taste memory for this refreshing salad / side.
Guests I served this to said it was a keeper.
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Works well as a picnic salad! Lentils are so good for us, and just recently lentils.ca has been trying to remind us. Visit the lentil site for some terrific recipe ideas. This recipe is from Canadian Living. I have changed nothing, but have added a few tips. It can be served warm, room temperature or cold.
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