Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
I managed to find a small jar of Coleman’s mustard today. But the shelf with our regular Dijon mustard is still empty with a sign apologizing. There’s also a sign asking one to limit purchases to 1 jar but I think it’s there just to make us feel better – to imply that someday there … Continue reading…
The theme for Monday Posts in July is Salads. All types of salads – although there are only 4 Mondays I shall try for variety. Last month I did ‘side’ salads; this month they will be main course salads. We love main course salads and have them for dinner 3 or 4 times a week … Continue reading…
Since I cook with the seasons I also try to post with the seasons. For those of you who hate asparagus, feel free to substitute your favorite vegetable. And know that I have great sympathy for you because you don’t know what you’re missing. (Cliche, I know.) I can say that because I come from … Continue reading…
This salad is reminiscent of the egg salad for sandwiches my mother used to make. Actually, I still make it occasionally, for our bike ride picnics. I do something that would shock my mother, though: add capers and put in in a ‘wrap’. I digress…. I try to vary the vinaigrettes / salad dressing we … Continue reading…
One of my favorite things about making an easy skillet dinner is that it’s a great way to clean out the fridge. This was not going to make it as a ‘one pan’ dinner as I needed to peel a couple of tomatoes. As long as I had boiling water I cooked the pasta, too. … Continue reading…
This is another recipe that I have been making forever. It uses one of our favorite spring vegetables: artichokes. But…. I do this one the easy way. I use frozen artichoke bottoms. There aren’t a lot of vegetables that I use frozen; peas and spinach are 2 others. Fresh artichokes are great to eat steamed … Continue reading…
We love beef stew – that hearty mix of succulent beef and vegetables that simmers for hours, perfuming the house. But…. Chicken Stew? We started making this when we were living in the U.S. and both working long hours. One of us worked longer hours then the other of us. Chicken Stew was born. I … Continue reading…