from Bob Salsman Make way more than you think you’ll need, because if you don’t, you’ll have to go back to the kitchen and start all over again when the pasta is all gone and you still want more. Combine mayonnaise, sour cream, vinegar, sugar, dill weed, salt and pepper. Toss dressing with fettucine, onions and celery. Chill at least one hour, if you have … Continue reading Spinach Noodle Salad
You don’t like beets, you say? Try them this way. Preheat oven to 350 degrees. Choose fresh, firm beets in season. Trim tops and lightly peel. Brush with a good olive oil; place on shallow baking sheet and season if desired. Roast until beets are fork-tender. Depending on the size of the beets, they should usually cook at 350 degrees for about 10-20 minutes. Continue reading Roasted Beets
Call them rings when they’re fat and straws when they’re skinny, but when sweet and tender Vidalia onions are available in the summer Carla feels the call to do some deep frying. Thinly slice onions – a mandoline works best for this but they are lethal to fingers and knuckles. In a big bowl, cover the onion rings in buttermilk and refrigerate for at least … Continue reading Buttermilk Onion Rings
Hey, here’s another way to use up some of that excess garden zucchini. Preheat oven to 350 degrees. In large bowl, toss all ingredients except cheese together. Place into buttered 9 x 13 baking pan. Bake at 350 degrees for 20 minutes. Remove from oven, sprinkle with the jack cheese, and return to oven to bake for an additional 10 minutes or until cheese melts … Continue reading Summer Vegetable Bake
Mix spices with water in small bowl; add lime juice, oil, sugar and salt. Whisk and set aside. Cook corn kernels in boiling water for about 10 minutes; rinse with cool water. In large bowl, mix corn, red pepper, tomatoes, onion and jalapeño. Pour dressing over vegetables, toss to coat and refrigerate overnight. Before serving, toss again and adjust seasoning if necessary. Continue reading Summer Corn Salsa
TBH, she called it “five-cup salad,” but most people know this as ambrosia. As kids, we thought it was weird, but now we understand why this is a Southern staple. Combine all ingredients and chill overnight. Garnish with maraschino cherries; serve very cold. Continue reading Grammy’s Ambrosia Salad
This recipe offers you a great excuse to take a Saturday morning spring drive to a pick-your-own asparagus farm. Take along a small child, even if you have to borrow one from a friend – children are shorter and closer to the ground so you will have to do less bending over to snap the stalks, and kids are greatly amused by the hide-and-seek process … Continue reading Asparagus Cheese Strata
Ania and Carla got hooked on this salad in Traverse City, Michigan, at a now-closed restaurant called Mabel’s. To make it, we now routinely order dried cherries and cherry vinaigrette dressing from Traverse City stores – our favorite is Benjamin Twiggs. This salad is perfect for a hot July night, even if you’re nowhere near the Cherry Capital of the World. Gently sauté chicken breasts … Continue reading Cherry Chicken Salad
Cut celery into half-inch slices; put into stockpot and cover halfway with boiling salted water. Return to boil and cook for 10-15 minutes. Reserve one cup of the cooking water, and drain the rest. Preheat oven to 350 degrees. In separate saucepan, melt 4 tablespoons of butter, add flour and make a roux. Gradually add the milk, and cook until smooth. Add celery water; toss … Continue reading Celery Casserole
Cook quinoa according to package instructions. Juice the two limes. Whisk the lime juice with olive oil and salt. Mix quinoa with black beans, corn, tomato, onion and cilantro, and pour juice over all. Mix well, and chill overnight. *I never include cilantro, because we are among those who think it tastes the way laundry soap smells. You can put in parsley or substitute some … Continue reading Quinoa and Pico Salad
Around Our Table 