Have a story about your favorite pasta salad? Talk to me in the comment section below. In my experience, pasta salads truly are the side dish to a barbecue or special event. Sans meat, it’s a classic vegetarian dish. Meanwhile, we attempt to serve vegans — who don’t eat dairy — a mayonnaise-based pasta version. It’s often an “oops… we spent hours rubbing down ribs with spices and marinating chicken — let’s quickly make a vegetable” dish. As an afterthought dish, pasta salads often taste like no love.
Lavender isn’t traditionally an African ingredient (at far as I know). The best is grown in France, where it’s mixed in an Herbs de Provence blend of thyme, savory, rosemary and other herbs. It also nicely pairs with sweet potatoes, a starchy root vegetable, in which African slaves who were brought to the Americans, found to be similar to their native yams. Serve this dish with Broccoli and Freekeh Pilaf or Brazilian/Stir-Fry Style Collard Greens.
Is it breakfast, lunch or dinner? Is it healthy? Does it taste good? Can it be prepared and served in less than 15 minutes? Can it quickly please royalty? The Open-Faced Sandwich with Sauté Mushrooms and Amaranth Greens is the recipe that answers all five questions. We had our sandwich for breakfast, because egg dishes are a routine meal. Of course, the next option is to make pancakes, but we didn’t want a sweet dish. So, I glanced in the refrigerator for more ideas. Rosemary bread. Mushrooms. Amaranth Greens. A little sheep cheese. There’s fresh rosemary outside. Then I had memories of eating open-faced sandwiches while studying design in Scandinavia. The food was always fresh, delicious and organic. Those countries introduced me the living green and environmental lifestyles. The cool air from the refrigerator reminded me of the fresh air in Denmark, and a new sandwich idea was promptly created with ingredients brought from the farmer’s market and the Community Supported Agriculture (CSA) share. It’s a simple, quick recipe made to please a picky eater. Enjoy it warm. Skål! Read more →
This week, being conscious of our expanding diets, I visited the farmer’s market to pick up carrots, leeks, fingerling potatoes, zucchini and basil. The local grocery store yielded a few out of season tomatoes. The taste will probably be pale, but I’ll add a bit of balsamic vinegar to sweeten them back to their palatial sweet destiny. I’ve been consciously avoiding starches and sugar; justifying my consummation of a cornucopia worth of food. Below is a recipe for Veggie Chicken soup. It’s light and tasty until heavy Thursday arrives. Read more →