There is a nice balance of flavors in this salad with the various ingredients and the dressing is especially good – always when dijon mustard is part of the mix. The salad can be made ahead and the almonds and dressing added up to an hour before serving. Great for your summer meals – add … Continue reading
I just loved this recipe – my second attempt at cooking gnocchi. It was perfect for a 90+ degree light dinner. Awhile ago I made a recipe using gnocchi and it turned out terrible. This happens occasionally but I had never cooked with gnocchi before so it was a little disappointing; I actually threw it … Continue reading
This is a component of a Mexican recipe that Yotam Ottolenghi developed with one of his test kitchen chefs, Ixta Belfrage. I have never tasted such well balanced, flavorful pickled red onions. They are perfect for Mexican or Tex-Mex recipes with the addition of shaved lime peel and hibiscus flowers. Hibiscus flowers are a popular … Continue reading
Yes, this is a recipe using Pistou, the French twin of Italian Pesto! Pistou’s ingredients are fresh basil, garlic, olive oil and a dash of salt – pine nut free! It is now apparently common to see it made with Parmesan or other cheeses. The word pistou is derived from the latin pestare which means … Continue reading
Whole Foods had some beautiful, boned legs of lamb recently and I thought about the different recipes I might make. I don’t make a big roast any more as there are not enough people to eat it. I thought about a curry recipe I wanted to try, maybe an Irish stew and since it’s still … Continue reading
I love this combination of flavors and textures; softness of the squash and onions and the crunch of the peas.
This is such an easy way to cook these vegies on the grill – just 15 minutes and you have a great side dish. Do not cook too long!
This is a good, basic stir-fry sauce to use with your favorite, fresh vegetables. Serve over rice and I have had an occasional request for chow mein noodles (the crispy ones that come in a bag).