The idea of ‘cook once / eat twice’ is great for summer.
It’s even better if you have a plan.
The Rice Pilaf is served hot the first day and turned into a cold salad for the second. Plan on saving 1/3 to 1/2 of … Continue reading.....
I bought more shrimp than I needed for our dinner party.
So I made another salad.
Did I mention we’re eating a lot of salads
A lot of them are old favorites – Taco Salad. Barbecue Chicken Salad, Chicken Caesar Salad…
I’m only posting the … Continue reading.....
This is a spring salad: locally grown, fresh asparagus, spinach and herbs from my garden.
I had to move my herb garden two years ago, thanks to some puppies that came to live with us.
I didn’t want it too far away from the kitchen … Continue reading.....
While I’m waiting for my lettuce and spinach to get large enough to pick we have to be happy with other types of salad.
Fortunately, we were more than happy with this one.
One of the best finds since we’ve moved here is quick-cooking barley. … Continue reading.....
This time of year, with the potager in transition, we have a lot of combination dishes.
Chard with spinach; spinach with squash, chard with squash…. All of them together….
It's a good thing we like vegetables.
And I feel so very virtuous out gathering our … Continue reading.....
The spring garden is being slowly replaced by the summer garden.
We ate the first of the summer squashes and I pulled up some of the lettuce and all of the spinach before we left for Spain.
Most of the spinach was turned into soup.… Continue reading.....
I’ve served this salad often, always to rave reviews.
The recipe is for two (as we are two) but if you add another chicken breast, a bit more potato, a few more shallots and a some more lettuce, it easily serves 4 for a light … Continue reading.....
We’ve been eating a lot of salads.
As usual, I planted enough lettuce to feed all of France.
As usual, I hate to see it go to waste.
So we’ve been eating a lot of salads.
If you want recipes on how to make salad … Continue reading.....
I was meandering past Lucy’s Kitchen Notebook, the other day, and saw her fantastic-looking Mille Feuille de Bettrave.
The recipe sounded delicious; I had the goat cheese and beetroot… and some spinach.
Of course I couldn’t be bothered to actually follow the recipe. … Continue reading.....
Everybody makes pasta salads in summer.
But why not be a little more creative?
Grains make wonderful salads (Tabbouleh?).
We love barley.
We love barley salad.
Grilling the chicken breasts adds an extra layer of flavor.
Preparation and cooking time:
