There’s salad, and then there’s SALAD – you know, the one that shouts rather than whispers? The one you want MORE of…the salad that has that little something extra to take it over the top. What is it about salty, sweet, tart that makes you want to take another bite and another and another…
This simple dough recipe, almost as old as time itself, makes wonderful “flat bread.” Flour, yeast, salt, and olive oil. You can’t get more basic, easier or inexpensive. This recipe runs pennies, about 50 cents for eight to ten. At my store, six sell for $4.99.
I can’t remember the last time I had Falafel – college maybe? It seems there is always some wonderful place near a college in every city I’ve lived in…but who wants to take a drive just to have the experience? Surprisingly easy to make at home, you can customize them just the way you’d like.
Pasties – what can I say? They’re pretty famous throughout Northern Minnesota, Michigan and Wisconsin, especially in areas where Cornish and Welsh miners settled. They’re famous throughout Britain, too. Maybe its time they became famous everywhere…little pastry filled pockets of goodness, the list of simple ingredients belies the taste.
You’ll know the living is easy when you try this Tuna with Green Bean and Tomato Salad, served up with White Beans for a little extra protein and substance.This is the answer for those who think Nicoise looks good, but might be afraid their picky eaters would turn up their noses. There’s nothing unfamiliar here, but the bright, lemony dressing transforms these simple ingredients.
I was watching Ann Burrell the other day “The Best Thing I Ever Made,” a Food Network show – she turned out an Eggs Flameco that looked marvelous – that recipe, though, reminded me of another old favorite, and a much healthier one: Eggs Florentine.
Sometimes it’s the simple things that “Foodies” fight about the most! Pesto is one of those simple things we so often make complicated…