I love a summer salad in the refrigerator, it is the gift that keeps on giving. Make it once, have it for days. I have posted recipes for rice salad, orzo salad, pasta salad and potato salad. Today we are doing a crunchy couscous salad and I am using everything I have in my own refrigerator and pantry. Waste not, want not.
Read MoreThis is hands-down my favorite side dish, and as a matter of fact, if I had to eat one thing every day to survive, this would be it and I would never get sick of it. It is another dish from one of my go-to cookbooks, The Global Vegetarian, but of course, I mix it all up and make it my own. For example, there is no corn in the original recipe. I am a pain that way. But I believe the dish is better for my interference.
Read MoreI get inspiration from a lot of places, and one of my favorite cookbooks is “The Global Vegetarian: Adventures in a Meatless Kitchen”. I am in no way a vegetarian, but the recipes in this book from soups to salads to appetizers and more are just plain yummy. Feel free to serve them with a big hunk of meat. Or not.
Read MoreMy family is mixed on potato salad. We have some mayonnaise haters among us. I am sensitive to that, so when I make a potato salad, I stick with a crumbly type of potato, which breaks down, as opposed to a waxy potato, which will hold its shape. This way, the crumbled potato provides a lot of the creamy texture in lieu of mayo. For this recipe, I bought a "New Finnish Potato". I had never heard of them before, and in my research, it falls into the waxy category, but when I cooked it and folded it with all the other ingredients, it broke down nicely. So along with the egg yolks, they saved me from using a lot of mayo while still getting a velvety salad, with lots of crunch from onions, celery, and chopped pickles. And zing from the mustard. Here it is, enjoy!
Read MoreThe "classic" orzo salad recipe includes orzo, feta cheese, pine nuts and briny black olives in a fresh mint vinaigrette, but you can really just treat it like a "regular" pasta salad. Keep your mayo off of this baby, it deserves a silky and herbaceous vinaigrette, some crunchy veggies and maybe some pine nuts, but I could not find any, so the crunch from the veggies will have to do. This recipe serves 6 - 8 people. Feel free to double up.
Read MoreI had a lovely piece of grilled salmon with a spring salad at The Pearl Restaurant and Oyster Bar the other night, and the salad wowed me! Crunchy, crispy, tasty and healthy.
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