This is more or less a mash-up of a potato salad and a bean salad. Since I had both (potatoes and beans) I thought hm, I don't see why I couldn't make just one salad instead of two. The process is ultimately simple: you cook the potatoes, cook the green beans, combine with other ingredients, [...]
Adapted from Alice Waters The Art of Simple Food This is a simple and wonderfully delicious soup celebrating the tomato in all its full flavor. Makes about 1 1/2 quarts; 4 servings Warm a heavy-bottomed pan. Add: 2 tablespoons olive oil 1 tablespoon butter 1 medium onion, sliced 1 small leek, white and light green [...]
Serves 4 Remove the tough outer stalks of: 1 head of celery Trim the root end close the bottom of the stalks and cut off the leafy tops. (I actually leave the tops on -- lots of great vitamins there!) Pull off the stalks and cut in half lengthwise. Line them up and cut in [...]
From a beautiful book called Ripe by Cheryl Rule. If you get the chance, take a look at this book -- beautiful photography and great recipes! Makes about 18 toasts if using a half baguette 1/2-inch thick slices of French baguette softened butter 1/4 to 1/2 cup Kalamata olives 1-2 bunches radishes, scrubbed, trimmed, and [...]
Serves 8 Onion Marmalade: (Left-over marmalade can be spread on sliced bread or served with cheese). 2 Tbs. olive oil 2 large sweet Vidalia onions 3 Tbs. balsamic vinegar 1 1/2 Tbs. light brown sugar 1 Tbs. fresh thyme (I am substituting basil) Cake: 1 1/2 c. flour of choice (I am using brown rice [...]
