Tags
ball parke mustard, bell pepper, bread and butter pickles, canned tuna, Celery, cherry tomatoes, fresh herbs, frozen peas, jicama, lemon juice, lemon zest, mayonnaise, olives, pickle brine, raw pasta, Scallions, sour cream, Spices, sweet vinaigrette
This is a throw-back to my childhood. On hot summer days (we didn’t have air-condition!), when my mother didn’t want to heat up the kitchen, she would make this in the morning, and put it in the fridge. At dinner time, she would add it to chopped iceberg lettuce, along with thawed frozen peas. It was so very good, at the end of a hot day. Continue reading
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. 
The Spicy Honey loves, loves, loves Bolognese sauce. And admittedly, I’ve never been particularly happy with my previous attempts. They were just ho-hum. This one…I’m very happy with, and I think you might be, too! 
I’ve never been too big a fan of Manhattan-Style Clam Chowder. I prefer creamy soups to tomatoy-brothy soups, but I gotta’ tell you…I like this one. I like this one a lot. It’s loaded with vegetables, chunky and while there’s broth, it has a heap of flavor. And you know, The Goddess is all about flavor. 
With flu season upon us with a vengeance, I thought this was a good time of year to make a brothy, vegetable soup. There are a few beans tossed in, but they were more of an afterthought. This soup is all about vegetables, is slightly salty and will warm you to your bones. 
This is a slightly fruity version of cornbread dressing, but with savory flavors dancing around in the back. Cornbread and apple compliment each other, then throw in the bacon and cheese that temper the sweetness and add a lovely savory aspect. 
Lentils make a nice “bed” for some lovely roasted chicken. Or a piece of grilled fish or pork chop. Think lentils, instead of rice, pasta or potatoes. And lentils offer some terrific vitamins and minerals, too. Oh yes, did I mention they are also delicious? 
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! 
I don’t know about you, but I’m a sucker for a good bean salad. I ran across a recipe for a bean salad, using garbanzos. I like garbanzo beans, but I prefer kidney beans for a salad. They’re a bit softer and they’re just prettier…and you know, it’s all about how it looks! 
The Goddess is experimenting, yet again. Potato Salad is one of her favorites and one of her favorites to “mess” with. When the bag of sun-dried tomatoes dropped out of the cupboard and the prosciutto package slid out of the fridge…well, you don’t need to be hit by a Vaporetto to see the signs! 