Can one have too much of a good thing? Not when it comes to Michigan cherries in July. I’ve finally depleted the last of several pounds purchased with this salad.
The last few blogs have included Cherry Gazpacho and Cherry-Goat Cheese Crostini. I still, surprisingly, have not had my fill of fresh cherries–eaten “au natural” or in a recipe. I’m thinking Grilled Duck Breast with Cherry Sauce next?
I used whole wheat couscous in this simple salad recipe–a perfectly refreshing salad for the hot weather we’re having. The addition of walnut oil was the perfect accessory to the flavor profile, but the salad would not suffer if extra virgin olive oil were used in its place
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Once again, I’m late to the party, waving my freak flag. My favorite food and writing bloggers pump out relevant blogs several times a week–how do they do it? These days between exhausting road trips taking care of family matters (er, drama), insuring my third and final edit was returned squeaky clean (wine, please), and squeezing in basal cell skin cancer … 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...