Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Pork tenderloin is our favorite meat for grilling. It’s always moist and tender plus it’s the perfect size for two, sometimes with a wee bit leftover. I love using miso in marinades. Its flavor profile is more complex than just … Continue reading…
When I was a child my mother always had a jar of diced pimentos in the fridge. She used them as an occasional garnish. One 2oz jar would last a year or more. When we moved to Andorra I discovered … Continue reading…
I know I said I wouldn’t be posting any more green salads. I lied. Apparently, I’m a politician. But this was really too good to pass up / forget and this blog is how I keep track of my recipes. … Continue reading…
I think celery is under-appreciated and under-utilized. It seems to be used in 2 extremes: cut into long sticks for veggie trays or minced and added to soups or skillets. We love celery, use it often and tend to leave … Continue reading…
I try to be careful when naming my recipes. I don’t want the Food Police at my door, or the Facebook Experts. I just want a simple, concise name that describes the dish, unlike the famous British ‘Jubilee Salad’ (which … Continue reading…
I don’t really like fruit with meat. Steak with Grilled Apricots, Turkey with Cherry Sauce, Pork with Mangoes… None of those appeal to me. They all would seem to be too sweet. I’m not a fan of sweet. I love … Continue reading…
This is the last salad of this season. We actually had our last salad awhile ago but I’ve been remiss in writing up the recipes. When it’s too hot to be outside one has the opportunity to catch up on … Continue reading…