A few weeks after my sugar shack visit, I’m trying to find interesting ways to use up my stash of maple syrup. And I came up with this, in seven easy steps: 1) Cut up a butternut squash in cubes. … Continue reading Butternut Squash Couscous with Maple Syrup
The Greeks know the best trick to making tasty food. Keep it simple. You see, everything grows in the hot sun, so it hardly needs improvement. A couple of years ago, my husband and I decided to heed the siren … Continue reading Inspiration from Greece. Opa!
When May rolls around, asparagus begin to spring up at my local grocery store. I look forward to eating our meals outdoors and enjoying the sun on my face. Sadly, asparagus are often much maligned for their slimyness, which is … Continue reading Dressing up Asparagus.
The basic rule of thumb for making salad dressings is to get the balance of vinegar and oil just right. Usually, it’s one part vinegar to three parts oil. After that, let your imagination run wild. Here’s one (on the … Continue reading Apple Cider Vinaigrette
Waste not, want not. Today, I used up an old loaf of whole-wheat bread to make salad croutons. So easy! First, I cut the loaf into cubes, slicing off the hard crust. Then I let them soak in a bowl … Continue reading Crunchy Croutons
Sounds fancy, hunh? If you want to sound really chi-chi, it’s called “Fagioli all’ Uccelletto” in Italian. Translated, it means beans cooked like small birds, “in the same way that birds are cooked during the hunting season” (according to Leslie … Continue reading Tuscan Bean Salad
Tasty. Simple. Good. 