This is a very simple summertime salad staple. A refreshing cool side for grilled meats and the perfect thing to take to a party. French Carrot Salad 5 large Carrots 1 large bunch Parsley (about 2 cups) 1/3 cup fresh Lemon Juice 1/3 cup Olive Oil Salt & Pepper (to taste) Peel the carrots. In …
How was your holiday everyone? Were there lots of leftovers? Allow me to suggest this soup to try. Most of what I used was leftover from my Christmas feast, what wasn’t I had stashed in the freezer. That’s the beauty of soup! Broth, a few veggies, some leftover protein…Boom! Dinner. Vegetable Beef Soup 6 cups …
We had this as an accompaniment to grilled chicken, but I think it would be lovely just by its self for lunch. Peanut Noodle Salad 1 package Linguine pasta 3 Carrots 3 Green Onions 2 cups Mung Bean Sprouts (fresh or canned) 1/2 to 1 Cup Thai Peanut Sauce (jarred or your favorite recipe) 1 …
I found these gorgeous carrots at the market! They really brightened up a Wednesday fish dinner. I usually don’t peel the carrots I use for roasting, but feel free to do so if you’d prefer. Roasted Carrots 1 lb. Carrots 3 tablespoon Olive Oil Salt & Pepper Preheat oven to 425 degrees. Wash the carrots …
I can never find Burgundy wine. Maybe it’s the same thing? Maybe I’m not looking hard enough. Whatever the case, I’ve always used Cabernet Sauvignon in my version of Beef Bourguignon. Let me tell you a secret about this classic French stew. It’s cheap eats. It’s what you want to have when you are pinching …
Kathleen Rear 