Panzanella or ‘panmolle‘ is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy. THIS version of Panzanella adopts the idea of…
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I never really was a fan of beets for much of my life.It wasn’t until moving to the PNW and working at Whole Foods in downtown Portland, that I grew to love the rich, romantic, root veggie.– oh boy do I miss the cornucopia of produce in that region of the country – what a…
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A childhood favorite, but rarity in our house, this Frito Taco Salad has all the elements of goodness: seasoned taco meat (of course), guacamole, sour cream, salsa, a few olives, lettuce, lots of cheese, and crunch Frito corn chips! Pretend it’s Taco Tuesday and treat yourself! Frito Taco Salad 1 lb. ground pork3 Tbs. taco…
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Some people LOVE bacon.Some people adore beets.Some people crave blue cheese.Most people enjoy crunchy, smooth butter lettuce.All together – these tasty bites create an amazing, earthy, grounded salad. Beet Bacon Blue Cheese Butter Lettuce Salad Beet Bacon Blue Cheese Butter Lettuce Salad 1 cup baked baby beets, peeled1 cup baby butter lettuce leaves1/4 cup blue…
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Tomatoes. Tarragon. Fresh steak. Cheese.Other than a large glass of wine, and some chocolate for dessert, we really do not need to ask for more. Tarragon Tomato Steak Salad 6 oz. beef tenderloin, rare & thinly sliced (seasoned with salt & pepper)1 large tomato, cored and cut into chunks1/4 lb. bread cheese, cut into chunks…
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It’s that time of year again…What time of year?Well, salad time (year round for me), but also the fresh flavor of cilantro and lime AND roasted green chiles! Yum, yum, yum! This salad is made with rare, sliced filet mignon (cooked sous vide to perfection), roasted green chiles, pumpkin seeds, sweet potato chunks, cilantro, feta,…
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Let’s face it, the holidays are here. Parties today, tomorrow, and every day. Succulent sweets and salty eats abound. What might we create to both impress the guests, as well as provide a welcome retreat from the traditional holiday fare? Something seasonal, yes. Something colorful, of course. Something delicious, absolutely. Done. Basil Feta Balsamic Persimmon…
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I simply love the fresh produce available in the PNW. While living in Portland for a few years, I was over-the-top spoiled. Fresh berries. Ripe peaches. Herbs abounding. Veggies cascading. Crisp apples throughout the fall. Bounties of interesting and exotic winter squash throughout the colder months. For a Colorado native living outside easy access to…
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I simply love the fresh produce this time of year. Although I’ll always miss the fresh markets and plethora of pleasing produce abounding on the streets of the PNW, I’ll take what I can get here.
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I asked Valerie what Pernod liqueur was – what it tasted like and why she had it, as I raided her liquor cabinet for both baking and mixology inspiration. (She awfully generous to me in that way – or allowance). She told me it was for her Wilted Spinach Salad. Oh boy do I wish I…
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