Watercress Salad with Avocado and Broiled Pineapple

Happy Mother’s Day!!  This is a recipe for my mother and also for anyone else who reads this blog in Hawaii (where I grew up).  I have made this fabulous salad recipe, from Gran Cocina Latina: The Food of Latin America by way of Food 52, many times in the last few weeks.  It is really good, even…

Crushed Green Olive Salad with Celery and Mint

I knew I was going to love this salad as soon as I read the recipe.  I am a big fan of good green olives and celery.  In fact, when I travel I always pack green olives and celery as an airplane snack.  Also, this salad has mint in it and I love mint in…

Wilted Collard Green Salad with Peanuts and Black Eyed Peas

This recipe caught my eye because it reminded me of the Palaver recipe that my sister posted long ago.  That is a very good stew, but this salad is easier to carry to work for lunch.  The classic African combination of peanuts, collards and black-eyed peas is so tasty and fortifying.  This recipe makes enough for two…

Roasted Cauliflower with Hazelnuts and Pickled Celery

When I was about 9 years old I  received as a gift a beautiful set of Nijinsky and Pavlova paper dolls which depicted all of their costumes from the Ballet Russe.  I was so taken with these costumes that I did research about the life of Anna Pavlova at the library.  I learned that she…

Quinoa Tabbouleh

I am very pleased with this dish.  I like tabbouleh, but it is usually made with cous cous, which I cannot eat.  Quinoa agrees with me very well and it is a very successful substitution.  In addition to taking all kinds of seasonings very well, quinoa is really, really nutricious and probably the easiest grain…

Bresaola and Arugula Salad

When people have to give up gluten, they usually go through a lot of grieving over the loss of bread…good bread.  I have to admit that bread was not that hard for me to give up.  It had given me a tummy ache for my entire life, so I think even before giving up gluten…

Red Remoulade and Some of It’s Many Uses

Remoulade is a classic of New Orleans cuisine.  It is used to dress up cold boiled shrimp.  It is served as a dipping sauce for all manner of fried seafood.  It is dolloped on top of fried tomatoes.  It shows up in many different forms, ranging from a mildly savoury sauce based on homemade mayonnaise,…

A Cooling Salad with Radish, Fennel, Celery and Hazelnuts

I started eating this salad a few months ago and I have not been able to stop.   It is a terrific spring time salad because it uses all the  brave and tough little vegetable that you can find at the end of winter.  I have continued to enjoy it as a summer salad also,…