The 4th is a time to celebrate our families and communities, to embrace what is good about our lives and to celebrate our hope for the future. We will join friends for a BBQ and a drone-light show. Definitely no fireworks in Pacific Palisades where we suffered so bitterly in the January 7th blaze that took so many of our homes.
Inspired by California-Mediterranean cuisines and farmers markets, I cook healthy, flavorful dishes that are easy-to-prepare yet elegant. I write for Zester Daily, One for the Table, Luxury Travel Magazine, Huffington Post & New York Daily News. My latest Amazon eCookbook is 10 Delicious Holiday Recipes. My handcrafted chocolates are available at www.dchocolates.com. "Subscribe via email" and you'll get an email whenever I post a new recipe.
Thursday, July 3, 2025
Ready, Set, Go: For 4h of July, Go Sweet and Easy-to-Make Beet Salad
Saturday, July 2, 2022
Recipes to Celebrate the 4th of July
I am reprising my July 4th post from previous years. This year is different. COVID isn't over, so we'll practice social distancing even as we pass around containers of food. We're all shell shocked by the events of 2022. The brutality of Russia's war against the people of Ukraine. The revelations of the Select Committee to Investigate the January 6th Attack on the U.S. Capital. The actions of the Supreme Court.
Yet, even with all that, we are still grateful for our country and its democracy. We consider ourselves blessed to be living here with our family and friends, in our communities. To celebrate we will share a meal, watch fireworks and commit ourselves to get out the VOTE.
Wishing you all a great 4th of July. And now, let's COOK!
We're having a party. On July 4th we'll gather in the park opposite our local high school (Pali High) to eat, catch up and watch fireworks. Everyone will bring food and drinks to share and a sweater because when the sun goes down, it gets chilly.We have been doing this for so many years, I'm not certain when we started. Over the years sometimes the group grows to almost thirty. Sometimes a handful of friends shows up. It all depends on what day of the week the holiday falls. We've noticed that when the 4th falls on a weekend, there isn't enough time to travel out of town, so our group swells. This year, the 4th is on Thursday, so our group will be more intimate. Big or small, the gathering is fun.
Everyone is asked to bring a favorite food. Something special. This year I'm making favorite dishes, ones designed to share at a picnic or at buffet-style fireworks watching party.
I love my kimchi chicken wings (see below), sticky sweet with heat, moist and tender. Nothing is better except fried chicken the way chef Wes Whitsell (Hatchet Hall) showed me for a cooking video we did last month. His fried chicken is crispy and moist. For the cooking demonstration he made wings, thighs and legs. He doesn't like breasts because they don't have enough flavor. I pretty much agree. For my pot luck contribution, I'm making cut apart wings and legs, the easiest parts to eat at a picnic.
I'm also making carrot salad with golden raisins soaked in lemon juice & seasoned with black pepper, Yukon gold potato salad with charred corn & parsley, a charred corn & vegetable salad, roasted beet salad, garbanzo bean salad with charred onions & Lacinato (purple) kale, salt boiled broccoli florets and a buttermilk custard pie I saw Martha Stewart demonstrate on her PBS show.
Only recently did I discover Little Gem lettuce. First, at Glatt, a kosher market, on Pico east of Robertson and then at the Wednesday Santa Monica Farmers Market at the Garden of Organic stand. At first I thought they were "baby" romaine lettuces. They have a cleaner, crisper flavor, with less water and more crunch. Wrapped in a damp kitchen towel and placed into a plastic bag, the heads will keep fresh in the refrigerator for three weeks.
Here's the recipe I'll use for the 4th (which is exactly the recipe I use when I make the salad at home except sometimes I'll trade out the feta for blue cheese).
Crispy Little Gem Lettuce Salad
When making the salad, leave the leaves whole so they don't wilt.
For the olives, use any kind you enjoy. We like Castelvetrano Green olives, which can be found pitted for easy use, although olives taste best when not pitted.
Serves 4
Time to prepare: 20 minutes
Ingredients
2 heads Little Gem Lettuce, leaves removed whole, washed, pat dried
1 large carrot, washed, ends removed, peeled, cut into thin rounds
1 large tomato, stem end removed, washed, pat dried, cut into dime size pieces
1 cup pitted olives, roughly chopped
1 scallion, ends removed, washed, brown leaves discarded, cut into paper thin rounds (optional)
1/2 cup feta, pat dried, crumbled
1 medium avocado, washed, peeled, pit and any brown spots removed, cut into dime sized pieces
1/2 cup homemade croutons (optional)
2 tablespoons olive oil
1/4 cup balsamic vinegar, reduced over a low flame to 2 teaspoons, cooled
Sea salt and freshly ground black pepper to taste
Directions
Lay the Little Gem leaves in the bottom of a serving bowl. Sprinkle on the carrots, tomatoes, olives, scallions (optional), feta, avocado and croutons (optional).
Just before serving, season with sea salt and black pepper, drizzle on olive oil and reduced balsamic vinegar.
Serve with a knife and fork.
Kimchi Chicken Wings
Chicken wings are sold whole, the drumstick only or the two-bone part. If you prefer one part of the wing over another, buy only those. The whole chicken wing will be less expensive and the wing tips can be roasted and used to create stock.
Do not use the whole chicken wing, which is too difficult to eat.
I prefer preservative-free kimchi. I have been enjoying Mommy Boss napa cabbage kimchi. Read the label carefully because there are different kinds of kimchi, I would recommend only using cabbage kimchi without dried shrimp.
Serves 4
Time to prepare: Marinate overnight, prep 20 minutes, bake 60 minutes
Ingredients
2 pounds chicken wings
1 cup kimchi, without preservatives
1/2-3/4 cup brown sugar, depending on taste
1 medium yellow onion, washed, pat dried, peeled, root and stem removed, thin sliced from root to stem
1/4 cup kimchi liquid
1 tablespoon olive oil
Directions
Thinly slice kimchi and mix together with onion slices, brown sugar, kimchi liquid and olive oil.
Add chicken wing parts to marinade. Mix well. Place in a covered bowl or sealed plastic bag. Refrigerate over night.
Preheat oven to 350F.
Prepare a roasting pan. Line the bottom with aluminum foil. Because the drippings are sticky (and delicious!) I place a Silpat sheet on top of the aluminum foil so I can easily retrieve the bits of caramelized onions and kimchi. Place a wire on top of the aluminum foil and Silpat sheet.
Place the chicken wings on top of the wire rack, allowing space between each part to allow for even cooking. Reserve the liquid marinade with the onions and kimchi.
Place wings into preheated oven.
While the wings are roasting, place the reserved marinade into a small sauce pan and reduce the liquid by 1/2 over a low heat.
Remove wings from the oven after 30 minutes.
Turn wings over and baste with reduced marinade, placing onion and kimchi slices on each wing.
Return to oven.
After 30 minutes, remove and check for doneness. The onions and kimchi slices should be lightly browned and beginning to crisp. The wings should be tender. If not, return to oven and continue baking. Check every 10 minutes for doneness.
Serve hot as an appetizer or on top of steamed rice. The wings are delicious at room temperature, perfect for a picnic. However they are served, have a good supply of napkins available.
Saturday, January 9, 2021
A Feast Made for an Inauguration
On January 20th, we want our friends and family to join us at our house to watch Joseph R. Biden and Kamala Harris take their oaths of office. But as with so many aspects of life, the pandemic has changed the way we share important moments in our lives.
Although we will be in our separate homes, we will be together watching the Inauguration in real time. Afterwards, to share our reactions, we'll log onto Zoom. During both, we'll enjoy favorite dishes and toast with a favorite drink.
I was asked to contribute recipes.
Here are the favorites I would have prepared if everyone had gathered at our home. For my wife and myself, I'll make just one dish, plus our favorite drink for a toast.
If you want a recipe, click on the title/link.
Have a great Inauguration! Looking forward to a better future.
Chicken - brined, topped with feta and onions
Roast chicken is easy to prepare. After pre-heating the oven and washing the chicken inside and outside, simply place on a roasting rack in a pan and bake 30 minutes breast side down, then 30 minutes breast side up. The feta and onion topped roast chicken recipe adds a few steps and ingredients to create a savory, delicious, festive meal.
For the full recipe, please click on the above link.
Chicken - fried, topped with honey
A chef showed me this recipe and I have used it ever since. Compared with a roast chicken, fried chicken takes a bit more work. The same technique can be applied to fresh vegetables to make best-ever onion rings, asparagus, shiitake mushrooms and string beans.
With the onions, slice very thin and separate into rings. With shiitakes, cut each mushroom into two pieces before placing into buttermilk and then dredging in seasoned flour. Asparagus and string beans, boil 2 minutes in water, seasoned with Diamond Crystal kosher salt (1/2 teaspoon to 1 quart) before placing into buttermilk and dredging in seasoned flour.
Use good quality canola oil and heat until a parsley leaf fries quickly but does not burn.
For the full recipe, please click on the above link.
A favorite of my wife, the salmon is seasoned twice. First by dry seasonings. Secondly with a sauce applied at the end of roasting. Depending on the thickness of the filet, the salmon cooks quickly, between 10-30 minutes. Delicious if served hot or at room temperature.

For the full recipe, please click on the above link.
Roasted artichokes can be served hot or at room temperature, seasoned with sea salt and black pepper. Several salads give you a variety to choose from.
![[Grilled+Artichokes.jpg]](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZopiEtZh4PrVby5rPUpuizRpEkAnAPoudeXJx5bl2CSsPy2-ZlkhWLs6Dau6OoE0LyPU64jFcUcm-lH1XonrEakZ3zjZNe-GmLoKxc5fMo0EXZ7WvGMwPgSvt3oiVm8uH7HjrbUXrZCNc/w400-h300/Grilled+Artichokes.jpg)
For the full recipes, please click on the above link.
Easy-to-make and festive, by adding bite-sized bits of fresh fruit, after you toast Biden-Harris, you can enjoy dessert.
For the full recipe, please click on the above link.
Chesney Hill's French 75 Cocktail
Chesney Hill is a go-to cocktail person. When I asked her what she would serve to toast the Inauguration, she didn't hesitate. A classic French 75 Cocktail.
The satiny smooth drink packs a wallop so sip and enjoy.
Made with gin (or vodka or even cognac), a sparkling wine (preferably champagne), simple syrup, lemon juice and a lemon peel twist. Shake with ice, serve and toast our new President and Vice President!
As with everything in life, using the best ingredients produces the best results. Use a quality spirit and champagne or sparkling wine.
Ingredients
1 oz. gin (Chesney recommends Empress Gim)
3 oz. champagne or sparkling white wine
1/2 oz simple syrup (1 cup white sugar + 1 cup water, reserve what isn't used)
1/2 oz fresh lemon juice
Lemon peel twist to garnish
Directions
Making simple syrup is, well, simple. Place sugar into a small saucepan. Slowly add water. Turn the burner on low and walk away. Do not stir or agitate. The sugar will slowly dissolve in the heated water. Do not allow to boil but do reduce the syrup by continuing to cook on the low flame 10 additional minutes after the sugar granules have disappeared. Cool and use, reserving the unneeded portion in an air tight container kept in the refrigerator.
Place all ingredients into a cocktail shaker filled with ice and shake. Strain out the ice as you pour into a cocktail glass. Garnish with a lemon peel twist.
Serve icy cold.
Friday, June 28, 2019
Ready. Set. Go. Have a Wonderful 4th of July Picnic
We're having a party. On July 4th we'll gather in the park opposite our local high school (Pali High) to eat, catch up and watch fireworks. Everyone will bring food and drinks to share and a sweater because when the sun goes down, it gets chilly.
We have been doing this for so many years, I'm not certain when we started. Over the years sometimes the group grows to almost thirty. Sometimes a handful of friends shows up. It all depends on what day of the week the holiday falls. We've noticed that when the 4th falls on a weekend, there isn't enough time to travel out of town, so our group swells. This year, the 4th is on Thursday, so our group will be more intimate. Big or small, the gathering is fun.
Everyone is asked to bring a favorite food. Something special. This year I'm making favorite dishes, ones designed to share at a picnic or at buffet-style fireworks watching party.
I love my kimchi chicken wings (see below), sticky sweet with heat, moist and tender. Nothing is better except fried chicken the way chef Wes Whitsell (Manuela DTLA) showed me for a cooking video we did last month. His fried chicken is crispy and moist. For the cooking demonstration he made wings, thighs and legs. He doesn't like breasts because they don't have enough flavor. I pretty much agree. For my pot luck contribution, I'm making cut apart wings and legs, the easiest parts to eat at a picnic.
I'm also making carrot salad with golden raisins soaked in lemon juice & seasoned with black pepper, Yukon gold potato salad with charred corn & parsley, a charred corn & vegetable salad, roasted beet salad, garbanzo bean salad with charred onions & Lacinato (purple) kale, salt boiled broccoli florets and a buttermilk custard pie I saw Martha Stewart demonstrate on her PBS show.
Only recently did I discover Little Gem lettuce. First, at Glatt, a kosher market, on Pico east of Robertson and then at the Wednesday Santa Monica Farmers Market at the Garden of Organic stand. At first I thought they were "baby" romaine lettuces. They have a cleaner, crisper flavor, with less water and more crunch. Wrapped in a damp kitchen towel and placed into a plastic bag, the heads will keep fresh in the refrigerator for three weeks.
Here's the recipe I'll use for the 4th (which is exactly the recipe I use when I make the salad at home except sometimes I'll trade out the feta for blue cheese).
Crispy Little Gem Lettuce Salad
When making the salad, leave the leaves whole so they don't wilt.
For the olives, use any kind you enjoy. We like Castelvetrano Green olives, which can be found pitted for easy use, although olives taste best when not pitted.
Serves 4
Time to prepare: 20 minutes
Ingredients
2 heads Little Gem Lettuce, leaves removed whole, washed, pat dried
1 large carrot, washed, ends removed, peeled, cut into thin rounds
1 large tomato, stem end removed, washed, pat dried, cut into dime size pieces
1 cup pitted olives, roughly chopped
1 scallion, ends removed, washed, brown leaves discarded, cut into paper thin rounds (optional)
1/2 cup feta, pat dried, crumbled
1 medium avocado, washed, peeled, pit and any brown spots removed, cut into dime sized pieces
1/2 cup homemade croutons (optional)
2 tablespoons olive oil
1/4 cup balsamic vinegar, reduced over a low flame to 2 teaspoons, cooled
Sea salt and freshly ground black pepper to taste
Directions
Lay the Little Gem leaves in the bottom of a serving bowl. Sprinkle on the carrots, tomatoes, olives, scallions (optional), feta, avocado and croutons (optional).
Just before serving, season with sea salt and black pepper, drizzle on olive oil and reduced balsamic vinegar.
Serve with a knife and fork.
Kimchi Chicken Wings
Chicken wings are sold whole, the drumstick only or the two-bone part. If you prefer one part of the wing over another, buy only those. The whole chicken wing will be less expensive and the wing tips can be roasted and used to create stock.
Do not use the whole chicken wing, which is too difficult to eat.
I prefer preservative-free kimchi. I have been enjoying Mommy Boss napa cabbage kimchi. Read the label carefully because there are different kinds of kimchi, I would recommend only using cabbage kimchi without dried shrimp.
Serves 4
Time to prepare: Marinate overnight, prep 20 minutes, bake 60 minutes
Ingredients
2 pounds chicken wings
1 cup kimchi, without preservatives
1/2-3/4 cup brown sugar, depending on taste
1 medium yellow onion, washed, pat dried, peeled, root and stem removed, thin sliced from root to stem
1/4 cup kimchi liquid
1 tablespoon olive oil
Directions
Thinly slice kimchi and mix together with onion slices, brown sugar, kimchi liquid and olive oil.
Add chicken wing parts to marinade. Mix well. Place in a covered bowl or sealed plastic bag. Refrigerate over night.
Preheat oven to 350F.
Prepare a roasting pan. Line the bottom with aluminum foil. Because the drippings are sticky (and delicious!) I place a Silpat sheet on top of the aluminum foil so I can easily retrieve the bits of caramelized onions and kimchi. Place a wire on top of the aluminum foil and Silpat sheet.
Place the chicken wings on top of the wire rack, allowing space between each part to allow for even cooking. Reserve the liquid marinade with the onions and kimchi.
Place wings into preheated oven.
While the wings are roasting, place the reserved marinade into a small sauce pan and reduce the liquid by 1/2 over a low heat.
Remove wings from the oven after 30 minutes.
Turn wings over and baste with reduced marinade, placing onion and kimchi slices on each wing.
Return to oven.
After 30 minutes, remove and check for doneness. The onions and kimchi slices should be lightly browned and beginning to crisp. The wings should be tender. If not, return to oven and continue baking. Check every 10 minutes for doneness.
Serve hot as an appetizer or on top of steamed rice. The wings are delicious at room temperature, perfect for a picnic. However they are served, have a good supply of napkins available.
Saturday, June 30, 2018
July 4th is Here Again, Time to Celebrate the Birth of Our Nation with a Meal Shared with Family and Friends
We're having a party. On July 4th we'll gather in the park opposite our local high school (Pali High) to eat, catch up and watch fireworks. Everyone will bring food and drinks to share and a sweater because when the sun goes down, it gets chilly.
We have been doing this for so many years, I'm not certain when we started. Over the years sometimes the group grows to almost thirty. Sometimes a handful of friends shows up. It all depends on what day of the week the holiday falls. We've noticed that when the 4th falls on a weekend, there isn't enough time to travel out of town, so our group swells. This year, the 4th is on Tuesday, so our group will be more intimate. Big or small, the gathering is fun.
Everyone is asked to bring a favorite food. Something special. This year I'm making fried chicken the way chef Wes Whitsell (Manuela DTLA) showed me for a cooking video we did last month. His fried chicken is crispy and moist. For the cooking demonstration he made wings, thighs and legs. He doesn't like breasts because they don't have enough flavor. I pretty much agree. For my pot luck contribution, I'm making cut apart wings and legs, the easiest parts to eat at a picnic.
I'm also making carrot salad with golden raisins soaked in lemon juice & seasoned with black pepper, Yukon gold potato salad with charred corn & parsley, a charred corn & vegetable salad, roasted beet salad, garbanzo bean salad with charred onions & Lacinato (purple) kale, salt boiled broccoli florets and a buttermilk custard pie I saw Martha Stewart demonstrate on her PBS show.
Only recently did I discover Little Gem lettuce. First, at Glatt, a kosher market, on Pico east of Robertson and then at the Wednesday Santa Monica Farmers Market at the Garden of Organic stand. At first I thought they were "baby" romaine lettuces. They have a cleaner, crisper flavor, with less water and more crunch. Wrapped in a damp kitchen towel and placed into a plastic bag, the heads will keep fresh in the refrigerator for three weeks.
Here's the recipe I'll use for the 4th (which is exactly the recipe I use when I make the salad at home except sometimes I'll trade out the feta for blue cheese).
Crispy Little Gem Lettuce Salad
When making the salad, leave the leaves whole so they don't wilt.
For the olives, use any kind you enjoy. We like Castelvetrano Green olives, which can be found pitted for easy use, although olives taste best when not pitted.
Serves 4
Time to prepare: 20 minutes
Ingredients
2 heads Little Gem Lettuce, leaves removed whole, washed, pat dried
1 large carrot, washed, ends removed, peeled, cut into thin rounds
1 large tomato, stem end removed, washed, pat dried, cut into dime size pieces
1 cup pitted olives, roughly chopped
1 scallion, ends removed, washed, brown leaves discarded, cut into paper thin rounds (optional)
1/2 cup feta, pat dried, crumbled
1 medium avocado, washed, peeled, pit and any brown spots removed, cut into dime sized pieces
1/2 cup homemade croutons (optional)
2 tablespoons olive oil
1/4 cup balsamic vinegar, reduced over a low flame to 2 teaspoons, cooled
Sea salt and freshly ground black pepper to taste
Directions
Lay the Little Gem leaves in the bottom of a serving bowl. Sprinkle on the carrots, tomatoes, olives, scallions (optional), feta, avocado and croutons (optional).
Just before serving, season with sea salt and black pepper, drizzle on olive oil and reduced balsamic vinegar.
Serve with a knife and fork.
Saturday, July 1, 2017
Fried Chicken, Potato Salad, Carrot Salad, Little Gem Lettuce Salad and More for the Best Ever 4th of July Pot-Luck Party
Everyone is asked to bring a favorite food. Something special. This year I'm making fried chicken the way chef Wes Whitsell (Manuela DTLA) showed me for a cooking video we did last month. His fried chicken is crispy and moist. For the cooking demonstration he made wings, thighs and legs. He doesn't like breasts because they don't have enough flavor. I pretty much agree. For my pot luck contribution, I'm making cut apart wings and legs, the easiest parts to eat at a picnic.
I'll also make an Italian parsley salad with chopped vegetables and pitted olives and a Little Gem lettuce salad with carrot rounds and feta cheese, served with whole wheat lavash.
Only recently did I discover Little Gem lettuce. At Glatt, a kosher market, on Pico east of Robertson and then at the Wednesday Santa Monica Farmers Market at the Garden of Organic stand. At first I thought they were "baby" romaine lettuces. They have a cleaner, crisper flavor, with less water and more crunch. Wrapped in a damp kitchen towel and placed in a plastic bag, the heads will keep fresh in the refrigerator for three weeks.
Here's the recipe I'll use for the 4th (which is exactly the recipe I use when I make the salad at home except sometimes I'll trade out the feta for blue cheese).
Crispy Little Gem Lettuce Salad
When making the salad, leave the leaves whole so they don't wilt.
For the olives, use any kind you enjoy. We like Castelvetrano Green olives, which can be found pitted for easy use, although olives taste best when not pitted.
Serves 4
Time to prepare: 20 minutes
Ingredients
2 heads Little Gem Lettuce, leaves removed whole, washed, pat dried
1 large carrot, washed, ends removed, peeled, cut into thin rounds
1 large tomato, stem end removed, washed, pat dried, cut into dime size pieces
1 cup pitted olives, roughly chopped
1 scallion, ends removed, washed, brown leaves discarded, cut into paper thin rounds (optional)
1/2 cup feta, pat dried, crumbled
1 medium avocado, washed, peeled, pit and any brown spots removed, cut into dime sized pieces
1/2 cup homemade croutons (optional)
2 tablespoons olive oil
1/4 cup balsamic vinegar, reduced over a low flame to 2 teaspoons, cooled
Sea salt and freshly ground black pepper to taste
Directions
Lay the Little Gem leaves in the bottom of a serving bowl. Sprinkle on the carrots, tomatoes, olives, scallions (optional), feta, avocado and croutons (optional).
Just before serving, season with sea salt and black pepper, drizzle on olive oil and reduced balsamic vinegar.
Serve with a knife and fork.
Saturday, June 18, 2016
Father's Day Deserves a Feast, Start with the Grill
Since Father's Day coincides with the start of summer, grilling is the best way to celebrate male parenting.
For me, nothing is better than a platter of grilled Italian sausages with sautéed onions, deveined shrimp seasoned with olive oil, sea salt and black pepper, corn on the cob, charred red peppers mixed with capers and garlic and lobsters split open and doused with pats of sweet butter. With a tossed arugula and carrot salad, a loaf of freshly baked bread and a fresh fruit salad and I am happy.
The best grilling is the easiest kind. Buy good sausages, seafood and chicken, drizzle with olive oil, season with sea salt, pepper and any dried herb you fancy, put it on a hot grill, turn diligently to prevent burning and serve when it's done.
When the boys come to the house to celebrate a birthday, mother's day or father's day, they frequently take command of the grill. As my younger son, Michael, reminds me, they are my sons so of course they are good cooks. And that makes me very very happy.
Our other son, Franklin, doesn't regard a meal a proper meal unless there are appetizers. The secret to a great grilled meal is what's served on the side. My contribution to your Father's Day celebration are three of my favorite sides.
All three are addictive so you may find you'll be eating them all summer long. They are all easy-to-make. The tapenade and lavash crisps can be made a day or two ahead. The grilled corn salsa is best made fresh.
Friday, December 5, 2014
A Winter Pick-Me-Up: Roasted Vegetable Salad
Winter produce is perfect for roasting
Winter’s Best Salad: Roasted Black Kale, Celery Root, Shiitake Mushrooms, Shallots and Garlic
- Together with the other vegetables, roast 2 large carrots, ends trimmed, peeled. Cut these into 1-inch rounds, seasoned with sea salt, pepper and olive oil and added to the chopped salad after roasting.
- Roast 2 large beets, whole, stems and leaves removed, washed, drizzled with olive oil. Place these on a lined baking sheet and cook in a 400 F oven for 45-60 minutes or until a paring knife pierces the flesh easily. Use rubber gloves to handle the beets. When cool to the touch, trim ends and peel off the skin. Rough chop the beets and toss with olive oil, sea salt and pepper separately so they do not color the other vegetables. Place them on the bottom of the serving bowl before adding the other vegetables.
- Season the vegetables with your preference of herbs, such as fresh rosemary, sage or tarragon, or toss any one of the herbs with olive oil and roast on a lined baking sheet in a 350 F oven for five minutes. Remove the leaves, finely chop and sprinkle over the cooked vegetables before tossing.
Monday, September 15, 2014
Summer’s Last Salad - Charred Corn and Chopped Vegetable Salad
Ready, Set, Go: For 4h of July, Go Sweet and Easy-to-Make Beet Salad
The 4th is a time to celebrate our families and communities, to embrace what is good about our lives and to celebrate our hope for the futu...
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Our Fourth of July pot-luck picnic was lovely. Friends gathered in a park opposite the local high school to share a meal and then watch fire...
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Thanksgiving was my mother's favorite holiday. She loved the food, the gathering of friends and family and the positive outlook of a hol...
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My mother loved Thanksgiving because it brought together friends and family to enjoy a celebration of life, love and food. I came to share t...