Salad of parsley, persimmon and black olives Persimmons are excellent right now. I was casting about for something refreshing and vaguely Spanish to serve with this rich dish of fideos, and hit on the idea of using …
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Farro salad with chanterelles, fennel, apples and parmesan This is my second take on chanterelles and farro. The first one was a hot entree, with sauteed apples. Today's variation is a salad, with shaved apples, …
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Peeled cherry tomatoes are the star of this show Ever since I read Shuna's post about peeling cherry tomatoes, the idea has been lodged in my mind, like a song you just have to sing to forget. Ok, specifically, it was …
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I'm calling this a Thai-style salad, but it could just as easily be Vietnamese or Cambodian. It was ultra-refreshing, and because the dressing is oil-free, very low calorie as well. This kind of salad can work either …
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Non-traditional vegetarian antipasto Is it hot in your house? Don't feel like cooking? How about a non-traditional, vegetarian antipasto for dinner? There is something so gracious and gratifying about a big generous …
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Insalata caprese with Purple Cherokee heirloom tomatoes All year I look forward to the brief period when the tomatoes are good enough to eat insalata caprese several times a week. Because it is made with only 5 …
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