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
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
My family loves broccoli served in many different ways. We like it steamed, roasted, added to a stir-fry, in macaroni and cheese, just to munch on and in salads to name a few. It’s a very versatile vegetable and so good in all kinds of recipes. This cold salad my niece Bethany shared is just … Continue reading
I seem to recall that the Moveable Feast first started out as a bakery in Kerrytown in Ann Arbor, Michigan many, many years ago. I remember their great bread which I always had to buy when a special nephew, Denny, came to visit. Owners Dan and Carol Huntsbarger then had two restaurants; Daniel’s on Liberty and Dan’s River … Continue reading
Baby vegetables are something I have fun cooking with. I use to grow tiny peas, zucchini, slender green beans or Haricots Verts and I tried to grow small potatoes (not very successful). You do have to pick them regularly as they seem to grow right in front of your eyes. There is no comparison to the sweetness … Continue reading