This is a great recipe for BBQs, quick lunches or just about any occasion you can think of. I also love bean salads, but I always forget to make them! The original recipe called for beans and herbs that I didn’t have so I made my own veggie combination, but stuck with her recipe for the dressing. You really do […]
Category Archives: Main Dish
It is that time of the summer when basil plants look like tiny shrubs and smell good enough to sit down and eat, leaf by leaf. This is generally frowned upon though, or at least not encouraged so may I suggest this recipe instead? The original called for potatoes too, but we didn’t have potatoes, we had tons and tons […]
I came across this recipe and was elated because it uses two new tools I recently purchased. This one and this one. You should probably buy both of them as soon as you can because they make life so much easier! The garlic slicer also makes nice little chocolate shaving if you need something like that. The three of us […]
Of all the recipes we have tried over the last few weeks, this is far and away the best. It has two of my favorite ingredients: pineapple and cashews, is fast to cook and is the kind of dish where you have to remind yourself to slow down while you eat it. Lately I’ve been trying to build […]
There was a period of time this year, maybe about a month ago, where I had time to experiment and try some recipes that I’ve had bookmarked for ages, but hadn’t been able to try. This is the first of a series of recipes like that. I think this was my favorite of the dishes I tried. It is […]
When I get invited to a barbecue I immediately start going through my list of recipes: potato salad, macaroni salad, lentil-beet salad, tofu burgers, etc. I love all of these recipes, but they have to make room for one more because this spring I found a perfect picnic salad recipe in the Veganomicon—Quinoa Salad with Black Beans and Mango. […]
This recipe comes from Saveur magazine and is my pick of the summer. It is fast and delicious and requires little prep or work on your part. Just pick fresh tomatoes and you are set. This one is perfect for a few more days (?) or a week (?). Fresh tomatoes are still available and the heat from the blazing oven won’t be an annoyance and may in fact be welcome depending on the day. We’ve made this three times already this summer and plan to make it one more time before we leave for Europe. The first time we made it was while we were canning pasta sauce at my parents’ house. That’s how easy it is to make. Also, you can see the peach jam in the background of the top photo. Without further ado, the recipe!
I saw this recipe in the Chicago Tribune food section and despite having just finished breakfast immediately wanted to make and devour these. Then, as usually happens, I made note of the recipe, got distracted with the millions of other things I want to try to make and forgot about it.
When I cleaned out my office the other day I came across it and again was amazed I hadn’t tried it yet. We finally had occasion to make it when our friends Sudha and Evan came over for brunch in late August. These little sandwiches were everything I thought they would be and more. Before I give the recipe though, I have to give Sudha credit for the rich and drool-worthy French cream she made to pour over our fresh fruit. It was like eating melted ice cream. So. Good.
September came out of nowhere, how did the summer slip away?? Today is warm and a little humid, but Labor Day weekend is approaching and with it weather that gently reminds us that summer is exiting and cooler weather is due soon. With the changing seasons I thought it was time to catch up on some of the dishes I’ve made over the summer.
I love Lima Beans. They are a much-maligned food and I can not for the life of me figure out why! I bought some after eating lima bean paste at a restaurant near our house. I wasn’t sure how to use them, but then I got the infrequent, but always welcome, email for quick weekday dinners from “The Splendid Table.” This ‘Warm Balsamic Bean Salad’ is easy, satisfying and simple to modify.
The original recipe calls for it to be served on a bed of greens, which would have been tasty, but I happened to have peas and asparagus on hand because in the spring I want to eat nothing else. So instead of lettuce, I briefly steamed the peas and the asparagus so they were just a little tender and then bought some amazing whole grain bread from Whole Foods. The addition of the bread creates the classic bean-grain duo that makes up a complete protein. Now that it is a little later in the growing season, I would add squash (yellow or zucchini) and peppers, instead of the asparagus and peas.