Crunchy Pea Salad

I am American. Born here, bred here. But I’ve never been a big fan of American food. I just wasn’t raised on it. In fact, I can vividly remember the times I was subjected to traditional American dishes after I left home, like beanie weenies, jello salad, sweet potatoes with marshmallows, and poppy seed dressing.

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Smoked Trout Salad

When my husband went on an Alaskan fishing trip in 2019, he brought home trout as well as the expected salmon. I really had to think about what to do with the trout. I’ve fished for trout often over the years in Utah and Colorado mostly, and my favorite way to prepare it is… at

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My Favorite Salad

I eat a lot of salads throughout the year, even in the winter. I love all salad ingredients – lettuces, avocados, beets, raw vegetables, grilled meat or fish, some nuts or seeds and cheese… I love to mix them up and also pay great attention to my vinaigrettes. But then, there’s this one salad I’ve

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Roasted Veg Vinaigrette

Vinaigrettes are equally as important to me as their salad counterparts. With a proper choice of ingredients, one can really make a salad burst with flavor with a perfectly paired vinaigrette. I’ve posted before on vinaigrettes made with reduced beet juice ( think salad of crunchy vegetables, lentils and goat cheese) and a vinaigrette made

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Antipasti Pasta Salad

This pasta salad recipe isn’t remarkable on its own, being that there are hundreds of pasta salad recipes, but this is remarkably good! Inspired by my favorite antipasti platters, I used Italian dry salami, Prosciutto, Provolone, Fontina, plus olives and pepperoni. Then I added pasta and fresh vegetables to create an easy pasta salad that

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Salad and Giving Thanks

This year I didn’t get the opportunity to cook Thanksgiving dinner, which is fine. The typical American Thanksgiving meal is quite involved, especially if you’re trying to make everybody happy and satisfy their requests. You can spend days in the kitchen. But what one misses out on is Thanksgiving leftovers. And I really missed them

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Tuna with a Vinaigrette

This recipe was inspired by a meal Stéphane made my daughter and I when we visited him in France last year. If you’re not yet familiar with this culinary wizard and photographer extraordinaire, check out his blog at My French Heaven, and his business website for his custom food and wine tours at Your French

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White Bean and Tomato Salad

Beans, beans, beans. The more I eat, the more I’m addicted! I really love making beans from scratch, because still love the idea of creating meals for pennies. And a pot of beans can be turned into multiple meals. But I’ve also touted my loved of canned beans on this blog – especially canned Great

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