Category: Salads

Melon and Grilled Shrimp Salad with Lemon-Lime Vinaigrette

Melon and Grilled Shrimp Salad with Lemon-Lime Vinaigrette

This is best with a fresh mint garnish, though I forgot to get it on here before snapping the photo!

If you’ve been a food blogger as long as I have, you’ve been through a few different stages of the sport. At one time many of us joined in blog hops and all blogged around a particular subject, chef, or book for sometimes months on end. I belonged to several such groups over the years, but one of my favorites was INA FRIDAYS, which I organized, developed, and participated in April, 2013 – December, 2014. Our fun group of bloggers — many of whom are still blogging years later — cooked and wrote about an Ina Garten (The Barefoot Contessa) recipe the first Friday of every month; I have wonderful memories of the entire escapade! We all learned lots, but for me, maintaining a job, two blogs, writing a book, and keeping up the house got to be a wee much after a while. I was relieved when we decided we maybe had eaten the best of Ina after all! There’s no doubt though I’m still a big Ina fan and you’ll often see a book or two of hers next to my reading chair or on my counter anytime of year. Type in “Ina Fridays” into the search box and catch a few Ina Fridays if you like.

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Salad Class: How to Up Your Game in 3 Easy Ways — Part 3,  STYLE!

Salad Class: How to Up Your Game in 3 Easy Ways — Part 3, STYLE!

Post and recipe Did you know arugula is an herb and one of the most nutritional greens to eat?

Readers’ Note: This is the 3rd and last segment (STYLE!) of a three-part blog cooking class about making your salad a better place to eat!  Click on the red links below to read the other two segments and come chopping with me to make your newest stellar salad! While this class is pretty much do-it-yourself, I welcome comments, emails, photos, etc., to keep us in closer touch — even when we’re all in our own kitchens! Salad on, my friends.

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” 

― Laurie Colwin

3. STYLE!  MAKE IT LOOK LIKE YOU WANT TO EAT IT! “Wow, that looks good!”

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Salad Class: How to Up Your Game in 3 Easy Ways — Part 2, SEASONINGS

Salad Class: How to Up Your Game in 3 Easy Ways — Part 2, SEASONINGS

Recipe and post here for GRILLED ZUCCHINI AND CORN SALAD (another colorful mixture of cooked and fresh veggies with fresh herbs)

Readers’ Note: This is the 2nd and middle segment (SEASONINGS) of a three-part blog cooking class about making your salad a better place to eat!  Click on the red links below to read the other two posts and come chopping with me to make your newest stellar salad. While this class is pretty much do-it-yourself, I welcome comments, emails, photos, etc., to keep us in closer touch — even when we’re all in our own kitchens. Salad on, my friends.

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” 

― Laurie Colwin

Continue reading “Salad Class: How to Up Your Game in 3 Easy Ways — Part 2, SEASONINGS”
SALAD CLASS…How to Up Your Game in Easy Ways — SUBSTANCE, SEASONING, AND STYLE.  Part 1: Substance

SALAD CLASS…How to Up Your Game in Easy Ways — SUBSTANCE, SEASONING, AND STYLE. Part 1: Substance

Mixed cooked/fresh ingredients give your mouth a break from chewing + create the interest your eye and stomach crave.

Every year about this time, there’s a flurry of interest in fresh and easy meals — which translates to, “Let’s just have a salad.” (It happens on January 2, too!) I’m all for that, but I’d skip the word, “just,” and shout out, “SALAD!” Out of all the cooking classes I’ve taught over the last 12 years, there are the most questions about salads: what goes in them, how to make a vinaigrette, what kind of oil to buy, the sort of salt I like, and how to make salad a meal. In fact, I taught a two-hour class about making salad a couple of years ago and the fun we had together still resonates whenever I think about it. Folks want a great salad; they want easy and fresh, healthful meals, but they’re often a bit stuck in their I-buy-this-every-week greens and goodies. This summer, I decided it’s time to organize an online lesson on salad savvy and give you the skinny on how to bring it all together. As the information I wanted to share was entirely too much for one blog post, I’ve divided it into three (simultaneously published) posts so that you can read them all in a row if you like–or not– and then it’s off to the farmer’s market, the deck, the store, or backyard garden for you to get started! Click on the red links below and come chopping with me to make your newest stellar salad!

  • SUBSTANCE — Part 1 (This post–all about ingredients.)
  • SEASONINGS — Part 2 (Next post on blog–spices, herbs, oil, vinegar, dressings, balance, etc. )
  • STYLE! — Part 3 (The last post in a row of the 3 — what makes you say, “Wow, that looks good!”)

While this class is pretty much do-it-yourself, I welcome comments, emails, photos, etc., to keep us in closer touch — even when we’re all in our own kitchens!

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” 

― Laurie Colwin
Continue reading “SALAD CLASS…How to Up Your Game in Easy Ways — SUBSTANCE, SEASONING, AND STYLE. Part 1: Substance”
Pork Tenderloin and Vegetables on Arugula with Lemon Vinaigrette plus  Pork and Blue Cheese Tacos for the Next Night

Pork Tenderloin and Vegetables on Arugula with Lemon Vinaigrette plus Pork and Blue Cheese Tacos for the Next Night

for Father’s Day or tomorrow night

Some years we have no bunnies at all in our yard. Other times, such as now, we are overrun by the the dreaded chomper-hoppers. (Have you ever seen one hop straight up 4 feet or more? They can. ) I blame it on the lack of outdoor cats and our local bob cat family temporarily taking up residence in the next subdivision over. While cute, especially when oh so very small, they eat everything we don’t want them to eat but perversely leave the weeds for us to pull.

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Grilled Zucchini Caprese

Grilled Zucchini Caprese

When our country’s collective heart feels as if it’s breaking in two and violence appears out of everywhere and nowhere for reasons we know but don’t always understand well, I don’t know where to turn. We have no family in the town in which we live, though we’ve a long run of perfect friends — all distanced at this point. MISS YOU!!!

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Garlicky Two-Potato and Green Bean Salad with Tarragon Vinaigrette

Garlicky Two-Potato and Green Bean Salad with Tarragon Vinaigrette

Those of us raised by southern mothers might have grown up with Green Beans and Potatoes on the table come hot, dripping summertime evenings. Add a plate of heavy sliced tomatoes (well-salted, thank you) and a pan of cornbread with lots of butter, please, and that was dinner. Who needed meat? For the past few years, warm weather brings on the need to re-create that dish with my own twists and turns. Those often include tossing in whatever other vegetables I have on hand, turning it all into a salad, and whipping up a frisky vinaigrette I doubt my mom would ever have added. She might have thrown in a piece of chopped bacon or a tablespoon or two of bacon grease into the pot for flavor, though, now that I think about it. Oh, and that bacon grease never saw the inside of a refrigerator either. (We all lived.)

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Air Fryer Cauliflower Salad with Ginger Vinaigrette

Air Fryer Cauliflower Salad with Ginger Vinaigrette

No air fryer? Links below for oven or pan roasting the cauliflower.

I’ve been working for a few weeks on ideas for a Mother’s Day (Sunday, May 10, 2020) post featuring new and/or newer books I’m recommending for great gift-giving, especially since a lot of it will need to be done long-distance in some way. (Books ship easily. Amazon will even wrap them.) Could even be for Father’s Day, right? Or graduation? Or wedding? (I’m unsure how those last two are being accomplished this year. Lord, Lord.) And lest you think I’ve given up on it, I haven’t. I bought the books, have pored over them happily and have been, ingredients being what they are these days, cooking the books to coin a phrase. I’m just not done. Soon. It’s gotta be soon as we’re getting full cooking this stuff! Two of the books lean French; the other veers toward the Brits, though my version is written for Americans. It is too fun to cook from other people’s recipes, to see how they put the book together, and do little but enjoy the whole process from looking at the photos to eating or drinking the beautiful victuals. Writers who’ve recently published a book are simply not getting the chance to promote their work as they have in other years; there are no book tours, many fewer media opportunities, and so on. It’s a good time for food bloggers to step up to the plate and lend a hand promoting our favorite authors. It’s just that I’ve a few things left to do before you see it all!

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Sirloin Steak Tacos w/ Red Pepper Sauce and Blue Cheese + Root Vegetable Salad with Oregon Chardonnay Vinaigrette: Valentine’s Day at Home

Sirloin Steak Tacos w/ Red Pepper Sauce and Blue Cheese + Root Vegetable Salad with Oregon Chardonnay Vinaigrette: Valentine’s Day at Home

Fusion tacos with a French sauce that’s not hot as it’s made with sweet-natured roasted red peppers. Want heat? Sure, go right ahead!
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Lentil and Salmon Salad on Tomatoes–Reading Molly O’Neill

Lentil and Salmon Salad on Tomatoes–Reading Molly O’Neill

This salad features late chef and food writer Molly O’Neill’s perky Lemon-Thyme Vinaigrette.

I can’t figure how this happens, but occasionally there’s an extra piece of salmon at our house–typically from a dinner party. Usually, the following night, I throw it in the food processor with cheese, herbs, and garlic; we spread it on crackers or scoop it up with fresh vegetables and have it with a glass of wine. Other times it’s chopped and added to some simple greens because who doesn’t like that instant sort of dinner? #justaddvinaigrette

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