Vinegarlic

I first heard of the avocado/mango/crab combination on the cook show Mexican Made Easy and I was immediately intrigued.  The green creaminess of avocado, juicy sweetness of mango, and rich flakiness of lump crab meat come together to create a vibrant summer salad.  To make it somewhat heartier, roll it up in a sandwich wrap.  [...]

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This is a fresh, colorful dish perfect for making ahead.  It can be served cold or at room temperature as a side dish, topped with yogurt and eaten as a main course, or even wrapped up in tortillas as a burrito filling in combination with whatever other fillings you may care to add. I find [...]

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I had one lonely beet in the refrigerator and thought he deserved some company, so I peeled him then diced him up along with equal amounts of onion and celery, drizzled the whole party with olive oil, added some salt, pepper, and a teaspoon of toasted cumin seed.  I tossed them around to coat with [...]

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The first time I made Linda Ziedrich’s Moroccan Pickled Beets from The Joy of Pickling I simply added them to a green salad. The salad was wonderful, but the moment a piece of beet crossed paths with a chunk of feta, inspiration struck. This salad was the result. 1 recipe Moroccan Pickled Beets (about 2 [...]

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This is an extremely simple dish with a prep time of just a few minutes and a baking time of under half an hour.  You will need: salmon fillet(s) olive oil salt dried or fresh herbs of choice, such as basil, dill, or an Italian seasoning blend mixed salad greens a lemon Preheat the oven [...]

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I learned this basic recipe from an episode of The Barefoot Contessa years ago. I’ve tossed together halved grape tomatoes, chunked feta, and basil, then drizzled some olive oil and vinegar over the top. My family loves this salad next to tuna sandwiches, or simply next to a stack of Ak-Mak Sesame Crackers.

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