24 Saturday Jul 2021
Posted in Gluten Free, Make Ahead, Potatoes, Salads, Vegetarian
As you know, we’re now living in the southern US. The South has its own spin on many dishes, and potato salad is no different. As you may also have noted, The Goddess has an affinity for potato salad, so she’s been sampling and asking questions. Continue reading
11 Sunday Jul 2021
Posted in Corn, cucumbers, Feta, Garlic, Gluten Free Option, Herbs, Make Ahead, mayonnaise, Middle Eastern Flavors, olives, Pita, Salads, Scallions, Tomatoes, Vegetarian
Tags
black olives, feta cheese, fresh herbs, mayonnaise, Persian cucumber, pita bread, Roma tomatoes, Scallions, sumac, sweet corn, white balsamic vinegar
Fattoush has always been a favorite of mine. It’s a lovely way to use seasonal vegetables and leftover pita. The addition of corn makes this version is a bit unusual, but equally delicious. Continue reading
03 Saturday Jul 2021
My mother didn’t make German Potato Salad, but my grandmother did. Unlike most versions, hers went into the oven. I rather prefer the roasted version…the potatoes are a better texture and they brown up nicely. Continue reading
05 Friday Mar 2021
Posted in Celery, Dates, Gluten Free, Make Ahead, Salads, Vegetarian
Tags
celery hearts, dates, extra virgin olive oil, fresh mozzarella pearls, lemon juice, lemon zest, slivered almonds
We tend to overlook celery much too often. Oh sure, we eat celery stick with Buffalo wings and on veggie trays with dips. But they don’t really let celery shine, do they? In this salad, celery has the starring roll. This is delicious for a dinner party and is best made several hours before serving. Trust me when I tell you, your guests will want more! Continue reading
06 Tuesday Oct 2020
Posted in Gluten Free, Make Ahead, Mandarin, Salads, Vegetables, Vegetarian
Tags
celery rib, fresh herbs, Green beans, honey, Mandarin orange, olive oil, Persian cucumber, pitted olives, Tomatoes
This is a great little salad. It’s pretty, it holds up well and it’s delicious. Mandarins have just come into the market and they are wonderful. I find, you can eat the entire being, peel and all. And they’re gorgeous and just scream autumn. Continue reading
29 Saturday Aug 2020
Posted in Celery, Corn, Gluten Free Option, Make Ahead, Peas, Salads, Squash, Tomatoes, Vegetarian
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
15 Saturday Aug 2020
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. Continue reading
18 Saturday Jul 2020
Posted in blueberries, Cabbage, Gluten Free, Make Ahead, Salads
Tags
bleu cheese, blueberries, celery heart, fresh herbs, honey, lime juice, mayonnaise, savoy cabbage, scallion
This is a nice little change of pace from Not-Quite-Classic Creamy Coleslaw. But, I think you’ll find this to be a surprisingly delicious change of pace. A change of pace is good…. Continue reading
27 Wednesday May 2020
Posted in Asian, Gluten Free Option, Herbs, Make Ahead, rice noodles, Salads, Scallions, Vegetarian
Tags
carrot, cilantro, cucumber, fresh ginger, fresh mint, Garlic, honey sesame oil, lime juice, peanut butter, peanuts, rice noodles, rice wine vinegar, sambal oelek, soy sauce
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! Continue reading
23 Saturday May 2020
Posted in Gluten Free, Legumes, Rice, Salads, Vegetarian
Tags
baby bell peppers, Celery, cooked rice, Dijon mustard, fennel bulb, garbanzo beans, Garlic, lemon juice, mayonnaise, olive oil, red onion
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. Continue reading
