Here’s another healthy and easy to prepare recipe. The vinaigrette works overtime serving as a marinade for the salmon and a dressing for the greens.
I choose the heady flavor of Fustini Walnut Oil, available in Kerrytown shops, and combined it with my favorite mustard for making vinaigrettes: Maille course or smooth Dijon. A bit of shallot macerated in the acidity of a good red wine vinegar was all the dressing required.
I prefer the greens lightly dressed; the mache salad green mix I purchased from Hillers was piquant and could hold its own.
This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. The following is a recipe I’ve been tweaking each winter when the snow flies; this year I added a cup of dry lentils to the rice. Below, you’ll find a slide show I made several years ago after … Full recipe post »
Coming off a four-week, super-intense editing of my next book, “The Welcome Home Diner”, a contemporary novel about two women opening a diner on Detroit’s east side. I get why writers isolate themselves during the process. I was assigned a well-seasoned editor determined to squeeze the best book that she could out of me. The verdict will be in the hands of … 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...