Back in the day when “cracker” was something you ate with soup or put cheese or peanut butter on, my mother used to make this salad. I had completely forgotten about it. Of course, there was no recipe that she left behind. I was dicing a tomato and some scallions, and the memory of it came flooding back. Thank goodness for food memories. Continue reading
Chopped Calico Cracker Salad
29 Saturday Aug 2020
Posted in Celery, Corn, Gluten Free Option, Make Ahead, Peas, Salads, Squash, Tomatoes, Vegetarian
This is one of those salads that just goes together by itself. Okay, so you do have to cut things up, and stir things up, but otherwise, it’s stupid simple. This is good any time of the year, but when your garden patch is bursting with goodness, this is positively stellar. 
This is a nice little change of pace from 
These peanut noodles are creamy and thick and just plain good. This is one of those recipes that is pretty flexible, depending on your taste…so adjust away! 
This is summer…or in this case, late spring, on a plate. It’s perfect for lunch or dinner, and can go main course by adding some shrimp or tuna. Use whatever beans you have in your cupboard, but garbanzo or kidney are my favorite for this salad. 
Years ago, when The Goddess was a mere imp, she found a recipe for pears with bleu cheese, all dressed up with a vinaigrette. It was heavenly. This plays off that delicious memory. 
This is a quick-fix dinner for Cinco de Mayo. If you have leftover chicken from Sunday dinner, like the 
We had a neighborhood pot luck recently to celebrate fall. We were asked to bring either a dessert or a side, with a pumpkin theme. Well, I knew there would be plenty of desserts, so I decided a salad would be the thing. I’ve always loved the ramen noodle salad that has made the rounds over the years. So I decided to roast some pumpkin and add that. Turns out, it was quite delicious. Here we go…. 
We ate a lot of Three Bean Salad when I was a kid. During the summer, my mother made it frequently. I think it was because we all liked it, it made a huge batch and it kept well. All that, and we had almost everything growing in the garden. I started with her recipe, then took a flying leap! 
When the thermometer hits the higher ranges and you feel yourself melting, there’s something so completely refreshing about a cucumber salad, served very cold. There are probably hundreds of versions, but this one has radishes for extra color and crunch…it’s a keeper. 