June 29
This salad is so easy to make and keeps well a day or two afterwards in the refrigerator. I often make it for BBQs because it’s easy to make a large amount using a full bag of pasta and 1 ½ packages of seasoning.
Serves 2.
Continue reading →June 28
This salad is a tantalizing mix of multiple flavors and textures. It takes a little more preparation time, but it’s worth it. I learned to make this at a Cavalo Point cooking class. Their goal is to get you cooking locally, and seasonally. They strongly support the local farmer’s markets and you’ll probably need to visit one to get the ingredients such as plucots (cross between plums and apricots) and golden beets.
Serves 2.
Continue reading →June 27
Another traditional French salad that is very popular in the US.
Serves 2.
Continue reading →June 26
This salad is a little different and so healthy I feel like I should eat if every day.
Serves 2.
Continue reading →June 25
This salad comes from Liguria, the west coast of Italy where they eat a lot of seafood. I learned to make it on my first cooking trip there.
Serves 2.
Continue reading →June 24
This is one of my favorites from Whole Foods, but when I went to buy it I was told that they weren’t making it right now because they weren’t making full deli menus until the SIP is over. So, here’s my version.
Serves 2.
Continue reading →
