15 minutes bundles 5 minutes dressing You can assemble these bundles up to 1 day ahead, adding the vinaigrette and garnishing just before serving. Baby arugula leaves will not work for this recipe. You need the full-grown leaf. Bresaola is spiced, air-cured beef. You can find it at charcuteries. Can’t find it? Substitute half slices … Continue Reading →
Recipe from Marlene Parrish, who believes a few roasted beets in the veggie drawer come in handy. They keep for several weeks, wrapped in foil. Then any time you need an extra dish, turn the beets into Harvard or pickled beets, add slices to a salad or make this herby side dish. About 6 … Continue Reading →
From EatingWell magazine. 3 tablespoons rice vinegar 1 tablespoon canola oil 1 teaspoon honey 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper, or more to taste 2 medium cucumbers 4 medium tomatoes, cut into 1/2-inch wedges 1 Vidalia or other sweet onion, halved and very thinly sliced 2 tablespoons coarsely chopped fresh herbs, such as … Continue Reading →
Michigan strawberries are just now appearing in markets (Bigelow Berry Farm, Burda’s Berries and Gibbs Berry Farm) and look so pretty with fresh nasturtium flowers (Uhlianuk’s Greenhouse) in this refreshing salad. From “Plum Gorgeous” by Romney Steele. Vinaigrette: 1 shallot, finely chopped 1 1/2 tablespoons champagne vinegar or white balsamic vinegar Pinch sugar 2 strawberries … Continue Reading →