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Bright red radishes are usually the first thing up in the kitchen garden in the spring. They’re easy to grow and only take a few weeks from planting to eating. If you don’t have a garden, you can find heaps … Continue reading
There are some things that are only eaten in summer at our house: sweet corn, lettuce salads, green beans, fresh, raw tomatoes….. These things are all best eaten freshly picked (as possible) in their season. Cucumbers are another. I love … Continue reading
If you have spinach in your garden and a modest pantry, this salad requires no planning. If you don’t… Well, then, plan to make it. It’s delicious! And healthy…. Serve a small version for a first course; serve a large … Continue reading
A friend made something similar to this for me years ago. It’s been a summer staple ever since. I like to make this with cherry or grape tomatoes but any, fresh, vine-ripened tomato will work. The little ones are the … Continue reading
Spinach is such a versatile vegetable. Eat it cooked in a gratin or raw in a salad. Or slightly cooked, just to wilting, in a warm salad….. The flavors of orange, sherry and paprika combine to give a taste of … Continue reading
One of the best things about spring is having fresh-picked spinach for salads. Using spinach for this salad is a twist on the traditional bistro dish served all over France, as is the addition of walnuts. I like the crunch … Continue reading
Another salad from my mother’s collection…. But I’m pretty sure she got it from a local restaurant as the original recipe made 8 quarts! I was rather surprised when I found this in her recipe box. It was scribbled on … Continue reading
We love salads in summer – and tend to put everything and anything on them. The key is not to let any one ingredient overwhelm the rest. I can get small cans of beans so I like to combine different … Continue reading
This is a perfect hot weather main course salad for a dinner party for two (or more). Everything can be cooked ahead and the salad assembled just before serving. It's a layered salad, with tomato-infused brown rice, shredded, fresh zucchini … Continue reading
Having a garden dictates what goes on the table during summer…. Winter as well if one has a freezer. There are the weeks when we have spinach every day, closely followed by the lettuce, then the zucchini (courgette) and green … Continue reading
