Refreshing, light, packed with protein and greens — this is a much-appreciated center-of-summer, center-of-table, recipe. The real beauty is that much of it can be made up to 24 hours in advance.
Do your shopping, poach the chicken and make the vinaigrette up to 24 hours in advance. The vinaigrette serves as a marinade for the chicken and vegetables, and you would toss the remaining dressing with the greens prior to serving. Any other vegetables that you enjoy may be substituted for, or added to, my vegetable selection: Artichoke hearts, radishes, asparagus and roasted eggplant come to mind.
Cabbage, stoic cruciferous of the vegetable world, conjures bitter cold winters, patched-together woolens, and hardscrabble times. Through the centuries, the cabbage has been a mainstay, relied upon by civilizations to nourish themselves through winter, as hunger taps the frosted panes. Dostoevsky refers to cabbage soup in various works, such as passages in “The Thief”: “….and, … Full recipe post »
Summer’s hit a rhythm, marching in sync to John Philip Sousa, swaying to the beat of bad-boy blues at Top of the Park. We bemoan the heat, but treasure the endless July sky, especially at dusk when the air cools, darkness descends, and fireflies dance to their own music. Summer, at least for me, also brings … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...