Mon mari needs his carbs at every meal.
Often, with salads, he’ll have bread. Sometimes, though, I add the carbs to the salad, either as a grain (rice, quinoa) grilled potatoes or even pasta.
So this is a Spinach Salad with pasta rather than a … Continue reading.....
Salad season has started.
It’s not often the salad season and asparagus season overlap, but this year it happened.
I planted lettuce sets at the end of March. Last year I planted 24 sets and the nematodes destroyed all but 5. The remaining 5 were … Continue reading.....
As my longtime readers know I buy whole pork loins and cut my own ‘boneless chops’.
The pork loins that I buy are, in typical French fashion, perfect: long, round and tied securely.
Three fourths of the loin gives my equally perfect ‘chops’. The remaining … Continue reading.....
This is it…. The last salad of the season.
We’ve had a good crop of lettuces this year and have been eating salads almost non-stop for over a month. But all things must end and this is the end of our salads.
To be honest … Continue reading.....
This is a ‘composed’ salad, rather than a ‘tossed’ salad.
The ingredients are arranged (artfully) on a bed of lettuce, and the dressing is drizzled over the top. As in most salads, it’s very flexible, ingredients can be added or subtracted to suit taste and … Continue reading.....
This is a simple salad.
I decided to post it because, sometimes, we forget about simple foods.
If you want it fancy – add more ingredients. Asparagus would be a good addition.
If you want it more substantial (for lunch) add tuna or sliced chicken.… Continue reading.....
Another spring risotto.
Spring is that time of year when we go from barbecued chicken to risotto to grilled burgers to beef stew.
One could say we cook with the seasons.
One could also say we cook with the weather.
We have high hopes that … Continue reading.....
One of the things I love about Grand Frais is the fresh, cleaned shrimp.
Admittedly, they’re fully cooked and, normally I prefer raw…. especially if I, I mean, mon mari
is cooking them on the gill.
But for a simple salad on a warm evening, … Continue reading.....