I love olives. I eat them as is, and in all sorts of dishes. They're high in fat, but it's the good kind; the sodium isn't too horrible if you don't go overboard; and a little goes a long way...
Let me tell you my sad, sad story. I immediately knew what I wanted to try making for this week's ingredient, pumpkin. Many years ago there was a Lebanese restaurant nearby that made a pumpkin kibbeh that I loved....
Here's my dirty little secret. In spite of my cultural heritage, I am indifferent to most smoked salmon. From hand-sliced nova to hot-smoked flaky Alaska salmon, I just much prefer the fresh to the smoked. And since I've been...
Thanks to Debrah for the recipe! I made some changes, and here's how I did it. I grilled asparagus, mushrooms, mini peppers, onions, and whole tomatoes. I blanched with chopped garlic some green beans, then shocked them with cold...
This recipe was from Jerry at http://jdeq.typepad.com/ , and it was another winner in my house. It's one of those great recipes that's both delicious and healthy! The chicken mixture would be a great sandwich filling. I made some...
This was my selection for Slowtrav's Sunday Salad Samplers. It's a simple salad for Spring, with the surprisingly nutty and crisp raw asparagus. It's vital to take the step of peeling the asparagus, since its only when you remove the...
I made Tourmama's Black Bean Salad tonight, and we all loved it--even picky Evan. I made 1/2 the recipe, as the full amounts would have given us a mountain of salad. Great party dish, as it benefits from being...
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