No, I have not lost mind mind (or the salad recipes), I just thought I would offer a glimpse inside my kitchen.
I have spent the week working on test shots of the recipes that might be the best for the cover of Everyday Gluten-Free Slow Cooking (to be published this November by Sterling). It is so exciting to me that the book will be arriving as we round the corner into the holiday season. The recipe above is for Chicken Sausage and Vegetable Stew.
Let’s move onto today’s post…
Last winter, I worked on an article for Hannaford’s fresh magazine. The idea came from a back to school layered sesame noodle salad that I developed for flavorista last fall. As much as I love to cook, I love to cook efficiently even more. These make and take salads are ideal because they are a snap to prepare, look beautiful and are completely satisfying.
Roasted Vegetable, chickpea and baby spinach salad with honey lemon vinaigrette. (shown above) The team at Easter Seals taste tested this salad for me and were quite thrilled when the March/April Issue finally came out. The marcona almonds in this salad add the most delicious crunch and substance to the salad
Thai shrimp salad with rice noodles, napa cabbage and a sweet and sour sesame dressing. Delish! When flavorista Julie and I get together, this is our fave.
Turkey, green apple and beet salad with toasted walnuts, goat cheese and raspberry vinaigrette. This salad was inspired by my Mom whole loves all of the listed ingredients. Rumor has it that she did not even share any with my dad. As an aside, my arty mom has an etsy store and a blog. If you have a free moment you should check out her photography and jewelry.
Crispy romaine with summer tomatoes, creamy potatoes, savory roast beef all pulled together with blue cheese vinaigrette. Classic with a capital C, this salad is the summer version of meat and potatoes.
So break out that beautiful bowl and layer in some of your favorite ingredients. Hours later, your meal will be ready to eat without turning on the stove, a perfect plan for the last few weeks of August. Enjoy!
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