I love summer salads, especially this pasta salad. The flavors seem perfectly matched: salty but slightly sweet ham, pungent blue cheese, fragrant rosemary, crunchy pecans. I skipped the parsley this time because I used plenty of fresh rosemary, which added enough pretty bits of green. Granted, our parsley was a wilty mess anyway. But I miss … View Post
Super Easy Jam Cookies
Every now and then I like to play with purchased sugar-cookie dough. See Jazz Up That Roll of Sugar Cookie Dough. It’s nice to have a few quick recipes up your sleeve; I try to keep one or two rolls of the dough on hand. This jam version turned out even better than I hoped. … View Post
Greek Chickpea Salad
I first made this for a church extracurricular activity.* I didn’t add the avocado because the salad was going to sit in a cooler for a few hours. Happily, it was a hit even without it. I added avocado to the leftovers at home, and yum, it was even better. This great vegetarian recipe … View Post
Apple and Ginger Lentil Salad
I found this recipe on eatingwell.com when I was looking for healthy vegetarian options for soon-to-arrive guests. It met the requirements: Protein, check. Interesting flavor profile, check. Served cold, check (forecasts of 90-degree days). Everyone seemed to like it, but I would make a number of changes the next time. The concoction was so soupy that I … View Post
Butter and Herb French Beans
I remember canned green beans. And worse, canned mixed vegetables. Can I just say, ew? The memory is not unlike that of recurring nightmares I had as a child. It’s no wonder that so many of us who encountered that canned mush as kids didn’t like most vegetables. Thank goodness for corn and potatoes! When mom started … View Post
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