Salad
Couscous Feta Cakes
Crispy Cakes… I love couscous and any form. This recipe can be adapted to be served as an hors d’oeuvres made smaller or served on top of a salad. They are also delicious plain or served with marinara sauce. Couscous Feta Cakes Serves 12 (serving size: 2 cakes) 2 1/2 cups water 1 cup uncooked […]
Continue ReadingIsraeli Couscous Salad
5 Pounds of Israeli Couscous? Really? I just bought a 5 pound bag is Israeli couscous! Ptitim is Hebrew for Israeli toasted pasta shaped like rice or little balls. Outside of Israel it is known as Israeli couscous or Jerusalem couscous. While considered a children’s food in Israel, elsewhere in the world Israeli couscous is […]
Continue ReadingTuna Salad
Elevating the Can… A friend of mine, Lora, asked me for a “not the run of the mill” tuna salad recipe. I found this one, which got many spectacular reviews. It’s certainly got a “grab bag” of ingredients. The secret is the curry and Parmesan cheese! Odd combinations but this makes a terrific tuna sandwich! […]
Continue ReadingHoney Tarragon Turkey & Grape Salad
A Make Ahead Salad This recipe was in yesterday’s Washington Post, April 27, 2011. When you’re looking for low-fat meats, turkey breast is a good choice and a nice alternative to chicken. Its flavor pairs especially well with tarragon. Turkey tenderloins come trimmed and are quick and easy to cook. Brown them on the stove and […]
Continue ReadingBaked Idaho Potato Salad
Bacon is not optional! This potato salad won first prize in the Idaho Potato Side Dish challenge, one of the events at the 2011 South Beach Wine & Food Festival earlier this year in Miami. The recipe from Carlos Barillas, chef of the Burger & Beer Joint, Miami Beach. My favorite part of the recipe […]
Continue ReadingAsian Tri-Cabbage Coleslaw
This recipe is adapted from San Francisco Flavors: Favorite Recipes From the Junior League of San Francisco (Chronicle Books, 19). This Asian slaw needs 2 hours in the refrigerator before serving. It can be refrigerated in a covered container for up to 1 week. Yes, you can leave out the cilantro – maybe use mint! Asian Tri-Cabbage Coleslaw […]
Continue Reading$5,000 Dressing & Taco Salad
Not-exactly-Mexican Mexican Food Mary Melton wrote an article in Los Angeles magazine about her love of not-exactly-Mexican Mexican food. “We kids ate a diet heavy on Cal-Tex-Mex—gringo-ized versions of tacos and enchiladas accompanied by chile con queso dip and rice cooked in tomato sauce. I learned early on how to prep a vat of “taco […]
Continue ReadingJulienne’s Couscous Salad with Currants & Pine Nuts
Couscous Salad I am making this recipe for a luncheon today. It comes from a local favorite restaurant called Julienne’s. Julienne’s Couscous Salad with Currants & Pine Nuts Serves 6 2/3 cup dried currants 3 Tbs unsalted butter 1/8 tsp powdered saffron 1 1/2 cups chicken stock 1 1/2 cups couscous 1 1/2 cups diced […]
Continue ReadingCoriander Scallops with Orange Ginger Dressing
A Mighty Mollusk Scallops are rich in omega three oil and low in calories. There are three types of scallops – sea scallops, bay scallops and calico scallops. They are all mollusks, and it is the muscle that opens and shuts the shell that we eat with such delight. Never overcook them, and to be […]
Continue ReadingPea & Dill Salad
Serves 4 4 cups blanched green peas ½ cup mayonnaise ½ cup sour cream 1 Tbs Dijon mustard 5 green onions, chopped ¼ cup chopped fresh dill weed ground black pepper to taste ½ cup pecans ½ cup almonds Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a […]
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