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I have already posted my version of a Napa Noodle Salad, which we all love and totally enjoy all summer long. Here is a new spin on it. We went to our friend’s house for dinner and Michele served this delicious noodle salad with just a little bit of a difference from mine but different and delicious enough that it’s worth the post for sure. So whether you love the other one or never even tried it this one is definitely worthy and will be a part of my Summer Salad Repertoire.  Michele is a wonderful entertainer and she did an amazing job that night and my parting gift was this recipe. Thanks again Michele! And by the way Joel loved it, and it contains Broccoli Slaw!!!! this was a major shock for sure. Maybe the tide is turning? This is not vegetarian but my Napa Noodle Salad is so just substitute…

My new obsession seems to be this broccoli slaw. It is so easy to use, has a lot of crunch and tastes delicious in different ways with different dressings. This one is super easy to put together, and I used Vegenaise but you can clearly use Mayonnaise if you don’t care , either or. Ingredients are easy to obtain in almost any supermarket today. I used 1/4 teaspoon of cayenne and it had a bit of kick, if you don’t like the kick take it down a notch or omit it entirely and it will be just fine. This is a great raw summer slaw/pasta salad packing nutrients, crunch and sugar and spice. I used about 6 oz. of farfalle ( bowtie pasta) and again you could probably make this and leave out the pasta entirely if that’s the way you’d like it. I would then double the slaw. I bought the broccoli slaw…

Last summer I posted a few things to do with blueberries. I recently found this recipe and realized it was a combination of 2 separate recipes–one for the blueberry filling and one for biscuits. When combined, this is a true cobbler and not a crisp. Yum! The thing of it is that you really don’t want this hanging around in the fridge for too long, because it is that
good. You will keep eating it and I promise you that. So make it for company and at least six people so you have a teensy bit left over. Use the fresh blueberries which are in abundance now. It’s almost a must to serve this with vanilla ice cream, as it complements it so well! If you’d like, you can make this a day ahead for sure, I’ve even frozen it. It comes out perfectly. Now is the time to try…

This is one of those recipes that I make that is so super easy. Very few ingredients and other than cutting tomatoes and mozzarella balls, there is very little prep. You gotta love meals like this, especially in the summer when these beautiful heirloom tomatoes are abundant. I really only make this in the summer and it is light and delicious. It makes for a beautiful salad as well and you can serve it at room temperature. I made this tonite since I was tired, and had already bought the bocconcini (mozzarella balls) and chicken. I picked up the heirloom tomatoes today at our new beautiful Whole Foods here in El Jebel. Yeah, welcome  Whole Foods to our hood. You’re not going to believe how easy this is.

Ingredients:

1 container marinated bocconcini ( mozzarella balls) you will need the oil from the container to marinate chicken ( it comes in an…

before cobbler gets baked , with biscuit topping

finished product – Yum

It’s Memorial Day weekend and I wish someone would have informed the weather powers that be that they ordered the wrong weather. None the less it’s time to go visit out at the beach and barbecue at friends. I am bringing a cobbler to our friend’s bbq and decided to go with this one. Hope you all had a lovely weekend in spite and despite the weather. Always great to be with friends and enjoy some good food. Happy to report that it did at least dry up here in NY and today looks like the nicest day of all.

I saw these amazing blackberries at Whole Foods and had to buy them. They are nothing short of amazing right now. I have posted numerous blueberry cobblers , etc. Today is a version of my blueberry cobbler made with blackberries, and…

I was in the mood for something light for dinner and wanted to make a dressing with buttermilk and mustard. I picked up a roast chicken because I was very pressed for time, but didn’t want to eat a plain roast chicken from the market. I grabbed some beautiful romaine, but I know this would be perfectly awesome with kale,  Joel is not big on kale and prefers romaine. Next time I make this I am using chopped kale, preferably baby kale. In any event I used romaine, took the skin off the chicken and shredded it with my hands. Just used romaine, tomatoes, chicken and dressing. Next time out I add avocado for sure, doubt Joel will eat it but I am putting in avocado. This is an awesome lunchtime salad and so easy to pull together for a light dinner meal and mix in whatever other veggies you’d…

I love this Bruschetta. It’s delicious as an appetizer over toast, but I also love it with chicken. I usually make it ahead of time, put it in the fridge and let the flavors marinate. Then, I either use it on toasted baguette slices or on top of a simple, grilled piece of chicken or fish. It’s similar to my Salmon Done Simply in Foil recipe. This has  a delicious, fresh taste and will last at least a few days (probably three) in the fridge. Now that the weather is getting warmer, this is such a wonderful, light dish using tomatoes, which I love.This evening I used a grill pan on the stove with a little olive oil in pan, kosher salt and freshly ground black pepper on paper thin chicken breasts and just grilled a few minutes on each side and they were perfect with tomatoes on top.

Ingredients:

2 tablespoons olive…

I love doing a brunch for Mother’s Day. I enjoy seeing my family sitting around my table with all their beautiful faces enjoying a meal. Food definitely ties us all together and makes for such enduring memories. My mom and dad will be there, as well as my sister, and my kids and grandkids, and my son-in-law’s mother. Joel’s mom is in Florida so we won’t be able to see her on Sunday, but our love and gratitude go out to her on this special day, as always. Mother’s Day is a day to think about your Mom , Grandmom, ,Stepmom,  all moms. I know it’s a Hallmark holiday but it’s really a great way to stop and smell the roses, don’t you think? So here’s a shout out to all the moms out there who do so very much every single day of the year! Happy Happy Mother’s Day from my…

Prep for Kale Salad

INGREDIENTS:

3 bunches of organic kale

small container crumbled feta or goat cheese

pignolli nuts ( roast in oven for app. 4 minutes at 350) they burn quickly so watch them. Once you smell them they’re usually burnt, depends on oven so be careful

dried fruit ( I love dried cherries in this) but raisins will do

When I make the kale, I take out the rib in the center and just use leaves. You can wash it first before taking the rib out–it’s easier that way. 

Dry the kale and chop in large food processor. After it’s all chopped, put in large bowl.

Mix all ingredients in with the kale, add my mustard vinaigrette. Do this little by little and keep mixing. The beauty of kale is that you can put it in the fridge and let it soak in for hours. I usually make…

Most perfect summer salad and it is a vegetarian delight. totally vegan. I am not a vegan so I was grilling steaks for dinner and wanted to do a cold salad on the side. I had 2 beautiful ripe avocados on hand and all the ingredients for this yummy salad.  I had some fresh corn so I just brought the water to a boil threw it in and when it turned yellow took it out and threw it in a bowl of ice water to stop the cooking.   Of course I love  jalapenos , use your own discretion and this would be amazing without as well but it was kick ass with them.  You can make the salad ahead and let juices meld but don’t add the avocados till you’re ready to serve.  You can give them a little squeeze of fresh lime juice so they won’t turn brown so fast.  I like to serve salad at room temperature, you just…