Category Archives: Salad

Asparagus and Tomato Gratin

Asparagus – classy, healthy and easy.  Three of my favorite things!  One incredibly simple way I like to do asparagus at home is to roast them in a bag with lemon and thyme.  The tang of the lemon combined with the herbal flavor of the thyme is a perfect combo for a light, healthy side […]

Spinach Smoothie – Green AND Tasty

A good friend of mine often shows up to our meetings together with her breakfast – a bright green drink so brilliant, it’s hard to know how she got it to be that green.  We are talking neon, nuclear green.   So one day, I asked her.  Spinach, she says, is the key, without the […]

Walk Awaaaay From the Computer

Sometimes, no matter how mountainous the piles, no matter how voluminous the dust bunnies, no matter how numerous the emails, when a person opens the door to personally receive the mail from the mailman and feels not a blast of icy air but gentle warmth and gets a whiff of not brisk or crisp, but […]

Coffee Cocoa and Chili-Rubbed Pork Loin with a Brandy Cream Sauce

OR a Pineapple Salsa.  I couldn’t decide.   Should it be a round, full, rich Brandy Cream Sauce or a Pineapple Salsa bursting with fresh, bright and healthy?  I couldn’t decide so I made both.  The rub is a snap to make but oh, so elegant.  Then all you need to decide is do you go […]

Homemade Chicken Nuggets – Latest Column

Recently Ella asked what a chicken nugget was and in one of those parenting moments when you realize so many things all at once, I thought about how sheltered she is, how lucky she is, how proud I am of the choices we are able to make and also, how sad that she doesn’t get […]

Cook the Book: Garbanzo Bean & Roasted Eggplant Salad

Garbanzo Bean & Roasted Eggplant Salad 1 eggplant Juice of 1 lemon 2 tablespoons balsamic vinegar 4 tablespoons extra-virgin olive oil 1/2 teaspoon salt Freshly ground black pepper to taste 1/2 bunch minced parsley 2 fresh tomatoes, diced 2 16-ounce cans garbanzo beans, drained Preheat oven to 400°. Pierce the skin of the eggplant several times […]

Tomato and Kalamata Olive Salad

I love all kinds of food.  The art, craft, smell, taste…  My favorite meals are ones that look and taste good without taking a ton of time.  I like landscaped food too (by this I mean fussy food that takes a long time and has lots of garnish) – it’s just better when someone else […]

Cook the Book: Black Bean and Corn Salad

Black Bean and Corn Salad This salad is best if you can grill the corn, though you can use steamed or boiled corn in a pinch.  I sometimes roast the corn when we are on a lobsterbake – just stick them on a roasting fork and turn them over the fire.  You can also use […]

Shrimp, Snap Pea and Couscous Salad

Shrimp, Snap Pea and Couscous Salad 1/4 pound large shrimp, peeled and grilled 2 tablespoons olive oil 2 cloves garlic, or 2 teaspoons, minced 8 oz. snap peas or 2 cups 1 cup fresh tomatoes, diced 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup white wine 2 tablespoons lemon juice 2 teaspoons dill 6 oz. […]

Cook the Book: Melon and Israeli Couscous Salad

Melon and Israeli Couscous Salad This salad was inspired by a local restaurant called Market on Main (M.O.M.).  It seemed like an odd combination, but I’m always trying the interesting dishes on menus.  The tart fruits – grapes and citrus – really give this dish the punch that makes it great.  I can find Israeli […]

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