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Tag Archives: Salad
This recipe is adapted from one in Fine Cooking. Every year they put out a special Fresh edition geared toward summer produce and what to do with it. I have found several go-to recipes in these publications.
This particular recipe is especially nice, because you can use frozen corn and black-eyed peas—making it more accessible year-round.
Emmer farro is an ancient heirloom grain. It looks similar to bulgur wheat or a wheat berry, and it has a nice nutty texture. I like to buy the Bluebird Grain Farms brand, which is grown in Washington state’s Methow Valley.
It makes a good side dish on its own, served as you would rice or wheat berries, but I like to dress it up more like a pilaf or salad.
This was a special request from my friend and running partner Andrea. Continue reading
One of my clients likes to serve healthy food at all of her events. This is one of the salads we created together and that I recently served at a luncheon for her.
This is one of my most popular recipes and several of my regular clients often request that I make it for them. It was one of my aunt’s favorites back in the 1960s, and it recently has seen a resurgence in popularity. Continue reading
I apologize for taking so long between posts. I was incredibly busy with parties and family events over the holidays, and the beginning of the new year has been a time for catching up on paperwork, my marathon training (I’ll tell you more about that later), and projects around the house.
But now that I’ve got a snow day–if you don’t live in Seattle, you probably can’t imagine what it’s like here whenever a few flakes fall–I’m catching up with some recipes and blog posts.
Here’s a salad that I prepared for one of my December parties Continue reading
This is one of my favorite salads for this time of year. It features seasonal ingredients (pears and pomegranate seeds), as well as blue cheese, and it looks wonderfully festive in the bowl and on the plates. Continue reading
Sweet corn is in season and available in local grocery stores and at farmers markets throughout the Northwest, so this is a perfect time to make Corn and Sweet Onion Salad.
This is my adaptation of The Barefoot Contessa‘s “Fresh Corn Salad,” which I modify by using Walla Walla sweet onions and adding tomatoes. It’s a fabulous last-minute salad to take to a potluck and is best eaten the day you make it, though the salad will last up to three days in the refrigerator. Continue reading
Here’s another dish we served at a recent dinner party. I like it as an accompaniment to Moroccan Chicken with Preserved Lemon and Green Olives, but it also goes well with grilled salmon or a whole roast chicken. Continue reading