When early spring begins to show her face and salads are again appealing, it’s time to throw together this dish. In summer, cherry tomatoes, banana peppers, cucumbers and green onions can easily be subbed for the veggies listed below. But just now, asparagus, kale and chives are all I’ve got growing, so…
Ginger Sesame Dressing
It’s a rare bottled salad dressing that makes it into our house. But we certainly eat our share of lettuce — and spinach and carrots and sprouts. So variety is key. This dressing has an Asian flair; I love it atop salads served alongside fish and chicken. It’s especially good with a…
Bulgur Citrus Salad
No, we’re not quite in the salad days yet. But my body is craving fresh and the spring sun is shining its welcome warmth, so plenty of salads are on the menu. I am fond of bulgur, a grain made from the wheat kernel that has been parboiled, dried…
Good for the Soul Chicken Noodle Soup
I make my own chicken stock and grow my own vegetables. When I cook chicken for dinner, I begin by roasting a local, whole chicken, so there’s always dark meat and less desirable bits leftover. And yet, for years I did not make my own chicken soup! This winter I’ve remedied…
Plain Old Hummus
Hummus is big these days as a nutritious food, beloved by kids, that can double as dip, lunch or dinner. There are endless varieties of veggies and spices that can be mixed in, but in my house plain old hummus is the jam. I’ve served this recipe for years in…