I love summer salads, especially this pasta salad. The flavors seem perfectly matched: salty but slightly sweet ham, pungent blue cheese, fragrant rosemary, crunchy pecans. I skipped the parsley this time because I used plenty of fresh rosemary, which added enough pretty bits of green. Granted, our parsley was a wilty mess anyway. But I miss … View Post
Side of Summer Bounty
The giant yellow squash was sitting on my counter, goading me. “Your sister gave me up for you,” it seemed to say. “Do something with me already.” She just didn’t want you, I thought. You were superfluous. Then, today, I thought about it with the extra cooked ears of corn. And the grape tomatoes. And basil … View Post
Quinoa Salad With Vegetables and Orange Dressing
Quinoa: KEEN-wah or kee-NO-ah. Either way, it’s an Inca thing. My first attempt at cooking it was a lumpy, gummy disaster. Since then, my research showed that the proper ratio is 1 cup quinoa to 2 cups liquid. Some packages and recipes go with that; my initial foray into the so-called ancient grain (it is actually the seeds … View Post