One of my favorite take-away lunch spots when I worked in downtown San Francisco offered a shaved fennel, apple and smoked whitefish salad. The salad works equally well with chicken or duck.
Panzanella is an Italian summer salad made of stale bread (the “pane” part of Panzanella), tomatoes and other in-season vegetables.
The Caprese salad is well known. But what do you do when tomatoes aren’t the best or you want an alternative? Think “(Not a) Caprese 2.0,” with zucchini and mint!
You’re at home and want a delicious lunch but your pantry and refrigerator are nearly bare. What do you do?
Make your own mayonnaise with four ingredients — all in one step! It’s never been easier. See video for details.
What do you do with celery leaves and those spring green innards? Make a fall salad!
A handwritten note from my grandmother on an early 1960’s newspaper recipe, “Danish” Cucumber Salad said, “Good!” So it must be. And so it is. Now, it’s even better.
Have you ever grilled a garden salad? Not the loose-leaf type, but wedges of lettuce heads with glorious nooks and crannies where you can bury your vegetables, fruits, nuts and cheese treasures. (Don’t have a grill? You can also pan fry them over high heat.)
Three meals, one dish. You choose. A warm side dish for dinner. A room temperature side dish for a picnic lunch. Or, my favorite, a hot savory breakfast entrée with an added poached, soft boiled or fried egg. Surprisingly light. Not surprisingly delicious!
I had the great fortune to travel to Germany a couple of times while working for an American company. On my first visit it happened to be asparagus season. OK, fine, you say…