How many of you out there own the SILVER PALATE COOKBOOK? (Raises hand.) How many of you have a version that is splattered and dog-eared and slightly falling apart because you have used it so much? (Raises hand.) If you have this book and it doesn’t look like it has been through the wars, well then, you are missing out, because this book (along with its brethren, the SILVER PALATE GOOD TIMES COOKBOOK and SILVER PALATE NEW BASICS) are packed with some of the best, most creative recipes you will find anywhere. Including one of my faves, Mediterranean chicken salad, which I’ve made my own version of about one million times. Ready to shake up your summer chicken salad? Let’s make it!
We are in the height of potato salad season these days! And since do love potatoes but I do NOT love the classic mayo-dressed potato salad, I have these basic guidelines when putting together potato salads. First, no mayo. (You probably guessed that.) Second, no peeling, because who wants to be in the kitchen peeling potatoes in the middle of potato salad season? Third, find something interesting to toss into the potato salad along with the potatoes. Fourth, when it comes to potato salad, mustard is your friend. Welcome to warm green bean potato salad!
Before I get into the specifics of these super easy roasted string beans with walnuts, can I just ask if anyone else out there is continually stumped by side dishes? I have more ideas for main courses and appetizers and of course desserts than I can possibly make, but then I inevitably get to that moment where I think oh yeah – vegetables. A vegetable would be good. And immediately I draw a complete blank that never happens when I am figuring out which of my one million cookie recipes to make next. As a result, I tend to make what I think of as Old Faithful veggie recipes over and over again. This plate of string beans with walnuts is one of those – good and good for you and easy and phew! Done with thinking about the side dish for one more supper.
This recipe was born out of a conglomeration of different events, which is how some of my favorite recipes happen. You aren’t planning them, but then you realize that you have an odd assortment of leftover bits and pieces in your fridge and pantry, and you start to get this feeling. The feeling that they just might work together as a delicious taste sensation. That’s what happened here, with a side of me doing my January New Year New You thing, which means that the Southern husband and only have S meals during this month. Seafood, Soup and Salad. This mash-up is a warm salad full of whole grains and veggies with a little zing provided by a little feta cheese and a few other things. Good and good for you can also taste pretty dang good!
This is the time of year when I actually try to step away from the bacon for a moment or two and do the whole new year new you thing. The Southern husband is always game for a soup or salad supper, but at the same time I want to make something that is going to be interesting and delicious. And so I did one of my favorite things to do, which is take something that I like in one form and flip it into another one…in this case, I took an innocent tuna nicoise salad and pasta-fied it. Pasta-fied is a word, right? If not, it should be. I hereby declare it a word!
I know I may be in the serious minority here, but I like setting the clocks ahead an hour in the spring. I know, there’s the whole losing an hour of sleep thing, and the whole changing the time on the millions of clocks that we have around the house thing (not that I actually change them…that cough-cough sound you hear is the Southern husband.). But that extra hour of daylight means that I can once again work the grill into my dinner plans without feeling all guilty that I’m sending a certain someone outside to grill in the dark. So the very first day after the time changed, we cranked up the grill and had ourselves some steak and blue cheese salad!