Greek Salad with a Red Wine Vinaigrette

I love Greek Salads ever since I had my first one at Panera Bread. I liked the freshness of the vegetables, the crispness of the romaine and the tangy Kalamata olives and pepperoncini. But this is not the way Greeks make their salad according to Michael Psilakis in his cookbook “Live To Eat: Cooking the … Continue reading

Cooking Tidbits – Watermelons

Watermelon is one of my favorite summer fruits. It is synonymous with summer and family barbecues. It’s not only delicious and refreshing on a hot summer day but there are numerous health benefits. The seedless varieties  with deep red fruit have more of the antioxidant lycopene. There is also a big difference in taste too. … Continue reading

Radish and Cucumber Salad with Basil

This salad just says Spring. Cucumbers and radishes are a popular twosome that only requires some fresh herbs and a light dressing. I like to use English cukes and then vary the radishes when I can find them. I have discovered that it is better to grow your own radishes to get the many varieties … Continue reading

Arugula, Cheddar and Cherry Salad With A Light Dressing

A light and refreshing salad was served alongside pot pies we made during a 4 hour full participation baking class at Zingerman’s Bakehouse. It was perfect with the peppery arugula, Vermont cheddar, Granny Smith apples and dressed in a light cider vinegar/extra virgin olive oil dressing. They called it their “Fall On Me” Salad”! When … Continue reading

Za-atar Chicken Cutlets and Lemon-Parsley Salad

What a delightful and tasty salad  and one I enjoyed a few times. When I am trying new ingredients I often will cut a recipe in half, or even thirds, just in case I don’t like it. No problem with this recipe – the chicken was so flavorful with a  za’atar/Aleppo pepper/flour mixture rubbed on … Continue reading

Bang-bang Chicken Salad from Sichuan Province

How about starting the New Year with a chicken salad that has a “bang” to it. This chicken is a well-known Sichuan dish and the name means “chicken beaten with a wooden stick”. A theory is if you beat the poached chicken it will expose the fibers in the breast meat so they can absorb … Continue reading

Creamy Basil Dressing

Basil season is over here in Michigan and what better way to use this flavorful herb than in a vinaigrette. Saying goodbye to summer… Linking to Angie’s party and the two co-hosts Petra @ Food Eat Love and Vanitha @ Curry and Vanilla I served this salad with a Paradiso Reserve, Caramelized Onion and Prosciutto Pizza… … Continue reading

Limoncello Vinaigrette

I seem to be on a roll using Limoncello in recipes – I guess you can tell I just love it. This vinaigrette is a perfect combination of sweet (Limoncello), tart (lemon juice and zest) and fiery (red pepper flakes). This recipe from Genius Kitchen would also be delicious with seafood. I served this fresh … Continue reading

Parmigiano Reggiano Cooking Class

Yes, a cooking class where the “star” ingredient was Parmigiano Reggiano.  When I received an email from Zingerman’s Bakehouse about this upcoming class I signed up right away. There are only 12 students per class so you have to respond quickly to get a spot. Parmigiano Reggiano is my favorite cheese above all others and … Continue reading