When we make Indian food, there is always a “dal,” a super thick lentil soup or side dish. As a result, I keep lentils in my pantry pretty much all the time. Rummaging through the pantry, I found my lentils way in the back and decided that it was time to make a healthy lentil salad for lunch. Tarragon Lentil Salad There will be no portion quantities in this recipe because it depends greatly on how much you are making and for how many people. Like most salads, there is a base ingredient and then a little of this and…
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Why I only buy fennel when its warm outside is beyond me. I love this herb/vegetable and the mild, anise flavor that it brings to any salad. A few years back at an olive oil tasting it was served on its own with just a pinch of salt and a drizzle of olive oil. It was then that I realized that fennel could be the star or focal point of a salad as well. I have been craving fennel for a few weeks now, and so it seemed like the perfect time to make up a salad for my lunch.…
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Growing up we had a garden in the backyard and there was always tomato plants. Inevitably a few green tomatoes would be picked so we could make fried green tomato sandwiches. Thinly sliced, dredged in flour then fried in butter until crispy. Stack the slices between to buttered pieces of white bread and we were off to the races. During tomato season this was always what we did in summer before the ripening started. Gary and I decided to try our hand at growing a tomato plant in a container this year. We may have started it a bit late since tomato…
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Don’t you just hate it when so much is happening that it feels like you can never get caught up? Such is where I am today and have been for the past couple of weeks. So yes, I know it has been over two weeks since the Dinner for Ten, but I have to tell you about my all green salad which was the perfect accompaniment to the rich and cheesy lasagna. It is a simple salad with flat leaf parsley as the star of the show. I get so excited when I can make a salad where lettuce takes a back seat.…
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