Simple Cabbage Salad With Lemon

The cabbage of my childhood came in a Styrofoam container with the red initials, “K.F.C.” on the outside.  Truth be told, I’m not sure I even knew there was cabbage in that slaw.  My dad loved it, and still does to this day.  Personally, the combination of mayonnaise and cabbage don’t do much for me.  Give me a good potato […]

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Salted Maple Pecans

Did you know that a once ounce serving of pecans contains ten percent of the fiber you need in a single day? They are also a great source of low-carb protein and low in saturated fat. A little research will yield a myriad of health benefits gained from regularly enjoying pecans. I do love them for their health benefits, but […]

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Greek Salad

In our final ode to the tomato, let’s make some quick and tasty Greek Salad!  It’s a beautiful time of year when you can return from the yard with this still life: Give that cucumber, peppers and olives a chopping and remove the tomato stems: Assemble the dressing ingredients: Season well with salt and freshly ground pepper and then whisk […]

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Marinated Tomatoes

I’m always happy to eat a tomato adorned with only a little salt.  However, the family is likely to grumble a little if all that shows up on the dinner table are sliced tomatoes and a salt!  Here’s a quick little recipe that dresses them up enough to be served as a meal.  Marinated tomatoes are great over simple grilled chicken or a slice of cheese toast!  Toss in some small fresh mozzarella balls or diced mozzarella for a delicious salad, or serve them over a scrambled or fried egg.  Plus I’ve included a little French trick to make it all look a little fancier!   Marinated Tomatoes 2 cups sliced and/or cherry tomatoes 1 Tbsp delicious olive oil (you really want a flavorful oil here) 1 clove garlic, minced or pressed 5 large basil leaves, cut chiffonade (read on for instructions!) 1-2 tsp salt 1/2 tsp freshly ground pepper A drizzle of balsamic vinegar, optional (at our house we add this at the table allowing those who don’t want it to go without) Combine all ingredients and gently toss.  Allow to marinate while you prepare whatever you’re serving them with. How-to cut a chiffonade: First, start with 5 or so leaves of basil: Stack them with the largest on the bottom and the smallest on top: Roll it up: Then using a sharp knife (this one is my favorite for small tasks), slice the roll thinly: The perfect way to […]

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