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Slender, delicate, refreshing English cucumbers. Beloved in cucumber sandwiches. Adored in Salads. Admired in pickles. And wonderful lavished on burgers. English cucumbers piled in glorious green pyramids at the vegetable markets. I fill my shopping basket with them. Cucumbers … Continue reading
Carrot salad is on the top of my list for nostalgic food. In those long- ago- by- gone days fresh produce simply wasn’t available in the bitter winters of Northern Saskatchewan. However, hiding away in our dark root … Continue reading
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GARLICKY CAESAR SALAD – 6 servings 1/4 cup Hellman’s mayonnaise 3 tablespoons freshly grated pecorino, parmesan, or grano cheese , plus thin shavings of cheese for serving (optional) 2-3 anchovy fillets drained plus more fillets for serving (optional) or two … Continue reading
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When I shop for groceries I read the labels on the back of products. When you read the label on the back of salad dressing invariably the first ingredient is water. This means it is the main ingredient. Then there … Continue reading
Take the ingredients of this classic sandwich and put them together in this new way and you’ll have a salad that is meal in itself. I like to tear my croutons into medium sized pieces. I think it looks better. … Continue reading
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My beautiful vegetable garden rewards me everyday with gorgeous fresh vegetables. This morning the vibrant rows of beets beckoned me. I searched among the rows for the beets that were growing a little too big for their own … Continue reading
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Locked away in the thick skin of the pomegranate are luscious, ruby red seeds. There is something both decadent and dangerous about a fruit that holds its treasure so close to its heart. The very sight of them … Continue reading
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This is the perfect salad to compliment your Christmas dinner. The buttery avocados and the sweet Mandarins combine beautifully with the exotic Asian dressing. You can toast the nuts and make the dressing couple of days ahead. Wash and chill … Continue reading
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This is a refreshing make ahead salad. Corn kernels are lightly cooked just to develop their flavor. Then mixed with chunks of smoky roasted chiles,bell peppers, luxurious avocado and crunchy sharp scallions. To make two or three days in advance, … Continue reading
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Now that you’ve made Preserved Lemons make this refreshing Mediterranean salad. Use curly parsley rather than the flat-leafed variety because it lends a certain fluffiness when the salad is mounded into a pyramid. PULLED PARSLEY SALAD WITH BLACK OLIVES AND … Continue reading
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