January kind of gets me down. All the celebrations (and food) from Thanksgiving through Christmas and even New Year’s, then that “What have I done feeling” when it’s all over. Then there are the New Year’s Resolutions. And the cold. And even though every day brings another minute or so of light, the dark, dreary winter. But sometimes, there’s an opportunity to inject a little sunshine into your life, and this Orange Balsamic Vinaigrette is just that.
Stop. Put down that Mayo. Really. Make this, instead, this gorgeous, simple potato salad with olive oil and lemon. Served still warm or room temperature, this super easy potato salad shines. Your family and/or guests will appreciate the change, believe me.
This simple dressing started out as kind of a made up thing, and has since become a favorite. It doesn’t have any sweetness to it at all, and a quick taste might lead you to be a bit doubtful, but it transforms once it hits a salad. It’s creamy goodness reminds me a bit of what I think Ranch should taste like.
White Bean Dip is such a great dip to have in your reprotoire. It’s such a classic and can be made at the drop of a hat. And of course, it’s not only fabulously frugal, it’s one of the healthier dips.
I was first introduced to Harvest Salad at a friend’s house and immediately took to the crunch of pears and apples combined with the crisp lettuce, the chewy dried cranberries and the lovely dressing…I’ve since “remade” not only the salad but the recipe here in my home and in doing so, made it not only a bit healthier but also the most decadent Harvest Salad you’re ever likely to eat.
Sometimes it’s the simple things that “Foodies” fight about the most! Pesto is one of those simple things we so often make complicated…
Let’s take you back to 1969: Jack LaLanne was on every afternoon, followed by the very dashing Galloping Gourmet. We know him today as Graham Kerr, and I can still see him flitting about the kitchen. One day he made Basque Chicken and my baby sister, who must have been around six, begged Mom to make this dish. Poulet Basquaise became a family favorite – I hope it becomes one of yours, too.
Sofrito is a blend of onion, peppers and tomato, a concentration of summer’s flavors. Rich and jammy, Sofrito takes a bit of time, but why not cook up a batch and package for the freezer? It’s an instant building block to many recipes that might otherwise be out of reach for a week-night dinner.
This simple bread crumb, herb and olive oil topping works well with almost all fish and takes seconds to make…the idea was “stolen” from Tyler Florence who used it on a belly of Wild Atlantic Salmon. Sorry, salmon, you’ve just turned into budget friendly Tilapia.
Here’s the thing about Ratatouille – it’s originally a Provencal vegetable stew, and like any stew, just calls out for the personalized touch. Don’t like eggplant – who cares? Peppers aren’t your thing? Use something else. I think you’ll love this version, roughly adapted from Tyler Florence. We do.
When my son was in Scouts, we went to a huge “Rendezvous,” a nod to Minnesota’s Boundary Water’s heritage. The parents made shirts from historic patterns, everyone went in costumes, kids and adults, alike. How do you get “leggins” to stay up? That’s a rhetorical question.
When I came across a recipe for Macaroni and Cheese that had a head of cauliflower hidden in the sauce, how could I resist? I love the idea of “stealth veggies” and try to take advantage of sneaking extra vegetables in any dish I can.
What we call Cucumber Yogurt Sauce is known in other places (among other names) as Cacik (Turkey) or Tzatziki (Greece.) It’s kind of a magical thing, right?
When I first posted this recipe for Melissa d’Arabian’s Mustard Vinaigrette back in 2012, the world of food was quite a bit different than it is now, in 2019. Back then there were bloggers (including me), there was the internet and of course, there were food shows, like $10 Dinners, which I watched with interest. There was nothing like the explosion of knowledge we have at our fingertips, today.