Currently Browsing: Salad recipes

A Picnic in Mason Jars

By Patricia Miller Summer’s longer days and warm weather is a perfect time to go exploring.   For some family’s, the challenge is having summer fun without breaking the bank.  Taking a family out for the day and then feeding them can get very expensive. Fortunately,  Summer is also the perfect time to...

Catering Concepts of Norfolk, VA Area Does Fantastic Job

A few weeks ago, Norm and I were visiting Norfolk, VA for a wonderful weekend as guests of Visit Norfolk. We were checking Norfolk out as a possible site for a conference. It passes with flying colors. We are fortunate to visit many areas, some we get excited about and others are nice but may not fit the...

Lemon Orzo With Roasted Vegetables

The recipes that Bigelow Tea provides on a regular basis are so light and delicious. I thoroughly enjoy them. This orzo with veggies is delicious. Hope you enjoy. Lemon Orzo With Roasted Vegetables Ingredients: 1 zucchini, washed and cubed 1 red bell pepper, 1-inch (2.5cm) diced 1 yellow bell pepper, 1-inch...

Brussels Sprouts Slaw

As a child, Brussels sprouts was not one of my favorite veggies. In general, there was a tendency to over-cook vegetables. As an adult, I’ve learned to enjoy crisp veggies. This Brussels Sprouts Slaw from Mann’s Packing Company in Salinas, CA is great. Brussels Sprouts Slaw Servings 5 Ingredients 12 oz...

Arugula, Pistachio and Wisconsin Aged Parmesan Pesto Toss

  . . . . . . . . It is always nice to try out some new twists on salad. This one from www.EatWisconsinCheese.com has some treasures. Arugula, Pistachio and Wisconsin Aged Parmesan Pesto Toss Ingredients: Pesto: 4 ounces baby arugula 1/2 cup unsalted shelled pistachios* 2 teaspoons kosher salt 1 teaspoon...

Cevizli Bulgur Salatasi – Bulgur Salad with Walnuts From Mandarin Boutique Hotel

Here is another Turkish recipe to enjoy. It reminds me of when the Hill Team was on a gullet sailing out of Bodrum, Turkey in 1997. A recipe from Mandarin Boutique Hotel‘s  extensive range of Turkish mezes, which are best served as part of a selection of starters. Afiyet olsun! Bon appetit! Cevizli Bulgur...

Classic Waldorf Salad, Frank & Albert’s Waldorf Salad and Wright’s Waldorf Salad

It has been my pleasure to stay and dine at the Arizona Biltmore several times. Each time has been memorable. I really enjoy the history that goes with the Waldorf   Salads that are being served now with crisp apples. Apple Season, Bite into a “Re-Invented” Waldorf Salad Apples are crisp and delicious at...

Watercress Dressing And Spicy Spuds

I love watercress. Nobu’s (Nobuyuki Matsuhisa) recipe in his decade old cookbook is still a favorite, especially at harvest season. Nobu uses the art of simple ingredients and techniques of Japanese cuisine to bring out all of the flavors. During an RV camping and waterskiing weekend.  A  friend and I...

Miraval’s Angus Beef Filet Mignon Served with Roma Tomato, Basil & Shallot Salad

Miraval says, “We bring balance to dining, nourishment and the preparation of food…” Its food is satisfying and healthy. Like most destination spas, the cuisine is presented to showcase the fresh ingredients, flavor, texture and aroma. Yield 4, 6 ounce servings.   Ingredients: Beef Tenderloin, trimmed of...

Quinoa with Arils and Goat Cheese by Zoe Nathan

The largest pomegranates I’ve ever seen were from POM Wonderful. I’ve learned so much from them including how to open a pomegranate. They willingly share the recipes that their team of celebrity chefs create. Today we are featuring one ny Zoe Nathan. Quinoa with Arils and Goat Cheese Ingredients: 1 cup...

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