My husband and I have a salad almost every day for lunch. But I have to admit I am very particular about the way the salad is arranged on the plate. It’s a case of some ingredients go well together, in my opinion, and others definitely do not. It’s partly about color combinations together and partly to do with taste. Corned beef with pickle or roast beef or cold roast lamb or whatever cold meat we have cooked, always goes next to the slices of tomato. Near the tomato are the stuffed olives. The two of those taste incredible together. … Continue reading →

Sometimes the simplest salads work the best. Too many ingredients in a salad can cloud the effect as all the flavors blend into each other. Here are a couple of simple but tasty salads that are sure to become family favorites. I am a huge fan of fresh herbs in my salads, especially mint. I you’ve got it growing as we have I makes an inexpensive addition and gives a fresh taste that is hard to beat. Green Bean Salad Ingredients Salad 8 ounces fresh green beans Half large Lebanese or green cucumber, washed and diced I large tomato, cut … Continue reading →

Following on from my blog the other day about the benefits of the humble little cranberry. Here is the recipe for a salad that is colorful, tastes great and is good for you too. Another advantage is it’s not expensive to make. Pumpkin, Cranberry and Almond Salad Ingredients 16 ounces pumpkin (I use Jap or Kent pumpkin but you could use butternut, whatever you like and or what is on special) 5-6 ounces baby spinach leaves half cup slivered almonds 1 cup dried cranberries (I use dried because I have never seen fresh cranberries here in Australia. Those I use … Continue reading →

Nothing beats biting into a big juicy berry on a hot summer day. Why not make the most of berry season with the following fruitastic recipes that are perfect to bring along on a summer picnic or to serve to your kids as a healthy afternoon snack: BLUEBERRY BARS Ingredients for Crust: 4 1/2 cups all-purpose flour 1 1/2 cup sugar 1 1/2 cup sliced or slivered almonds 1 cups (2 sticks) cold butter, cut into cubes Ingredients for Pastry Cream: 4 large eggs 1/4 cup heavy cream 1 1/2 teaspoon almond extract 1/4 teaspoon vanilla extract 2 1/2 cup … Continue reading →

Strawberry picking season started on Saturday (at least at our local farm). So, tomorrow my preschooler and I will head out to the fields and pluck 10 pounds of fresh, juicy strawberries. I have big plans for those luscious red berries, including using them in the following simple recipes: FRESH STRAWBERRY TARTS Ingredients: 2 cups fresh strawberries 1 tablespoon sugar 1/4 cup orange juice 1 sheet frozen puff pastry, thawed 1 8-oz. package cream cheese, softened 2 tablespoons honey 1 cup heavy whipping cream Powdered sugar Directions: Place berries in a small bowl, sprinkle with sugar, and toss gently with … Continue reading →

Late spring is such a fickle time weather-wise. One day it’s sunny, in the 70s, and you can just taste summer. Then—BAM! The next day, it’s cold, windy, and rainy, and you wonder why you put away your winter coat. The following salad recipes are ideal for late spring/early summer. They feature seasonal ingredients and are hearty enough to fill you up, even when Mother Nature can’t seem to deliver two warm days in a row. MEDITERRANEAN SALAD Ingredients: 1/2 cup olive oil 1 tablespoon fresh lemon juice 3 tablespoons red wine vinegar 1 garlic clove, minced 1 teaspoon dried … Continue reading →

You don’t have to be a gourmet cook to whip up a memorable meal for mom on Mother’s Day. In fact, with the following recipes you don’t have to know your way around the kitchen very well at all. Imagine the look on your mom’s face when she is presented with this three-course lunch made with a healthy dose of love: SPINACH AND PEAR SALAD Ingredients: 1 peeled and diced Bartlett pear 1/4 cup Riesling wine 3 tablespoons fresh lemon juice 1 tablespoon chopped shallot 1 teaspoon Dijon mustard 1/2 cup vegetable oil 6 cups fresh baby spinach 2 Bartlett … Continue reading →

Mother’s Day is one of the busiest days of the years for the restaurant industry, and for good reason. Most spouses either think they are not competent enough to produce a proper Mother’s Day spread for the woman in their lives, or they simply don’t want to deal with the work involved in preparing a multi-course meal. If you fall into either category, take note. The following recipes require little to no culinary expertise. What’s more, they yield delicious dishes that can be served at brunch, lunch or dinner. EASY EIGHT LAYER SALAD Ingredients: 2 cups mayonnaise 1 cup sour … Continue reading →