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Week 12 – Mexican Green Salad with Lime Vinaigrette

In Oregon today, families with school-aged children were rolling back into their schedules and routines after a week-long Spring Break. Our family enjoyed the week in Sayulita, Mexico with some favorite friends. Our days were filled with sunshine and seashore, wandering dusty paths and peaking into Mexican shops. Our routine was a lazy one and…

Week 11 – Green Salad with Blue Cheese Dressing

Ok, so I am famous for breaking my own rules! Recently at International Dinner Night we celebrated with cocktails and ‘cuisine’ from the fifties. Our hostess looked smashing in her stylish dress full of fifties charm and we all enjoyed the classics that included deviled eggs, ham, broccoli casserole, and pineapple upside down cake. I…

The Planting Season has Begun – Sugar Snap Peas

It is with great satisfaction that I can report that the spring planting season has officially begun!!  Our spring in the Pacific NW has been filled with snow and rain.  In between work deadlines and the kids’ social schedules it has been difficult to find the time to get outside.  My son and I have…

Week 10 – Vietnamese Green Salad with Pickled Vegetables

There is something about mint that reminds me of Spring. It tastes like freshness and liveliness. You will often find a sprinkling of fresh mint (or if you prefer, cilantro) with many Asian recipes. The combination of the fresh, earthy herbs with the sweet, sour, salty flavors of Vietnamese recipes creates a fabulous taste sensation.…

Breathe, Play, Explore

The to-do list can be so long.  It can be overwhelming.  Sometimes, I feel like I am just moving from one item to the next.Less concerned about what it is that I am doing, than I am about getting it done.Laundry, cleaning, accounting, planning family dinner.Family life is overlaid with work life, which has its own…

Week 9 – Leek Salad

When is a salad a salad and when is it a side dish?  I have been asking myself this earth-shaking question as I’ve researched leek salads.  The tough, fibrous nature of leeks supports the notion that the vegetable should be eaten only after it has been sautéed, grilled or braised.  Since leeks are one of the few local…

Ah Arugula – Part 2

 I love arugula.  I know I probably sound like a broken record player.  In my short history as narrator of this blog I have spoken of arugula here, here and here.  But when you find a green like arugula, you must sing its praises from the rooftops.  It is easy to grow, has a delicious peppery bite and even provides antioxidants that…

Week 8 – Green Salad with Quick Pickled Onion

About now I am sick and tired of salads! I’ve tried to keep them fresh and seasonal but I have to admit, here in the final days of winter, I am weary of figuring out new combinations to the very few ingredients that are native to the winter season. I decided I needed a boost,…