Mixed Crudités with Fresh Green Goddess Dressing

Skip the traditional crudités platter this year.  We are taking the crudités platter and transforming it into an elegant finger salad.  The key here is to step-up your ingredients by using unlikely vegetables like thinly sliced turnips or rutabagas, tart apple slices, kohlrabi or jicama. These slightly off the vegetable platter grid are easily found at your … Continue reading Mixed Crudités with Fresh Green Goddess Dressing

Eat Your Greens: Simple Kale Salad

This weekend I trimmed that last of my winter kale.I dressed it with a simple vinagrette of olive oil, lemon juice, chili powder and salt.  Proof that all that was needed was a few ingredients to bring out the natural flavor of these beautiful leafy greens.Kale SaladServes 6Recipe from Whole FoodsIngredients:2 tablespoons olive oil2 tablespoons … Continue reading Eat Your Greens: Simple Kale Salad

Winter Salad with Lemon Yogurt Dressing

Over indulging in holiday foods begins in October with Halloween candy.  I  move through  Thanksgiving and Christmas without missing a beat.  The cakes, candies and desserts have my full attention and the idea that only one trip to the holiday buffet table is adequate is blasphemous.  By the end of December there is only one … Continue reading Winter Salad with Lemon Yogurt Dressing

Dirt to Table Experience: A Salad that is Dressed to Impress- A Roasted Carrot and Avocado Salad with Citrus Dressing

You can create a salad with incredible flavors, colors and textures.  A good salad is worthy of recognition and is remembered after it is experienced.There are so many people who have no relationship with salad-they consider it a "diet food" something they should eat  "more of"  they purchase a couple of "on sale" bags of … Continue reading Dirt to Table Experience: A Salad that is Dressed to Impress- A Roasted Carrot and Avocado Salad with Citrus Dressing

Thomas Keller-Veal Cutlets Served Family Style with Arugula and Fennel Salad

Thomas Keller is to American cooking as Julia Child was for bringing French cooking to the everyday American family. He loves American food and he showcases our iconic recipes in his new ad hoc at home cookbook.  His dishes are served up in big bowls and platters, and served family style.He is the chef and owner … Continue reading Thomas Keller-Veal Cutlets Served Family Style with Arugula and Fennel Salad

Grilled Rib-Eye Salad with Red Wine-Honey Mustard Vinaigrette and Fresh Thyme

My husband grilled fabulous rib-eye steaks for Valentine's Day using a Bobby Flay recipe.  The steaks were loaded with flavor, but were large enough to feed the neighborhood.  We used the leftovers to create this easy main dish salad.Grilled Rib-Eye Salad with Red Wine-Honey Mustard VinaigretteGrilled Steak and Dressing adapted from Bobby Flay's Boy Gets … Continue reading Grilled Rib-Eye Salad with Red Wine-Honey Mustard Vinaigrette and Fresh Thyme

Carrot Cabbage Slaw with Cumin Vinaigrette

I am not sure where my autumn breeze went! The Fall season was teasing me. No matter, it is Fall and this is a perfect Fall salad recipe. This is a wonderful crisp cabbage, carrot slaw scented with cumin.  A low fat, low calorie and high-fiber dish.Carrot Cabbage Slaw with Cumin Vinaigrette(serves 6)Note: Recipe from … Continue reading Carrot Cabbage Slaw with Cumin Vinaigrette