Healthy food, fresh ingredients, simple reci[es
This is a salad that is full of flavors, keeps well, is low in fat and high in nutrition.
I was meandering past Lucy’s Kitchen Notebook, the other day, and saw her fantastic-looking Mille Feuille de Bettrave.
Traditional American Potato Salad, at least the Mid-Western version I grew up with, has, like so many classics of cuisines around the world, as many iterations as there are cooks.
Yes, I know I shouldn’t have, but I couldn’t resist that title.
The cool rainy weather followed by warm sunshine have done wonders for my Rainbow Chard.
I’ve served this salad often, always to rave reviews.
What? I made the effort to cut and stuff a pork tenderloin and all I filled it with was chives? Well, maybe one or two other things.
Did I mention that the chard is exploding? I was paying such close attention to the lettuces and spinach that I ignored the chard.
She was young, she was pure, she was new, she was nice, She was fair, she was sweet seventeen.