Summer Salads

 One best thing about a barbecue is the array of sides salads than can be made. Any green veggie, protein and extra can be added to compliment burger or barbecued chicken. You can stick to the traditional r vary the recipe. That's the fin of salads.

One classic side salad is potato. I've had several variations over the years from the herbal Sicilian to a true German one. One of my favorite is a family recipe, one that my Mom actually picked up from a Swiss co worker when she first started teaching sewing. It's almost ninety years old but the flavor is just as impressive as it was in the late Thirties. It involves boiling Yukon potatoes letting them cool and then slicing them. Chopped celery and sliced hard boiled eggs are added in while the dressing is a blend of oil and mayonnaise.A tablespoon of vinegar gives it a nice tart jolt while capers and green olives provide the saltiness. Another one is my brother''s version that has one or two cubed apples. It gives a bit for sweetness especially if the amount of capers and olives are decreased. Sicilian style are my cousins' forte (thanks to their mother).Capers tomatoes and olives are added to boiled and sliced Yukons along with a zingy dressing made with olive oil, vinegar vinegar and r and equal parts of oregano and basil. Serve this with grilled steak for a truly tasty meal.

Bean salads are another barbecue classic that everyone loves. The classic one holds string beans, chickpeas and kidney beans. Chopped onions can be added for more flavor and bite.It's the dressing, though ,that;s so memorable. Its; a simple oil and vinegar mix with the addition of sugar.To go with the sugar use only apple cider vinegar . Red wine would be too overpowering in this. Of course just a plain chickpea salad is a treat. Add some parsley or mint for a Middle Eastern vibe and a simple vinaigrette. This is perfect if you're making beef or chicken shawarma on the grill. A kidney bean salad is also good.Give it a chili vibe by adding some chili powder to a robust red wine vinegar and olive oil dressing. Jalapenos and chopped bell peppers and tomatoes can added. Of course that left over barbecue can be repurposed as an add in to any salad later on. Think that plain salad with shredded chicken meat or cut up steak in that Campari tomato salad.These are nice ways to end an evening.

It's summer/ Almost. Celebrate with a good old fashioned barbecue side salad. Stick to tradition or make your own. The end result is always delicious.

After Easter A Week Of Leftovers

 Easter feasts usually mean one thing - a week of good leftovers. There's so many  delicious savory and sweet dishes to make with them. They're even better than the actual dish!

Ham may be the star of the Easter table but it can also be the star of leftovers too.One of the best dishes  whether fro breakfast or breakfast for dinner is ham and eggs. There's nothing like buttery scrambled eggs with big chunks of ham. You can also make a tasty Denver omelet with it too by also adding chopped green peppers and onions along with tangy cheddar cheese. Ham also makes a great base for croquettes too.Make them Cuban style by adding Bechamel sauce for a creamy middle. You can make them Americans style too with green onions and garlic powder. What about the leftover asparagus.If you just served it steamed then jazz up the leftovers Piedmontese style with a sauce for melted butter and Leon and a topping of Parmesan cheese. They;re also good  in a salad .Cut  into bite sized pieces for easy eating.Add them to omelets too for a tasty green dish.Letiver Easter eggs can be turned into  Egg salad for lunches and a light supper. Add bacon bits to it for a flavorful variation . Also deviled eggs topped with scallions is another treat.

There is also a lot of candy too. Those chocolate eggs and cute Peeos along with chocolate chicks and lambs are fun nibbles. However you can also eat so much of them. Both chocolate and marshmallow treats can be served with ice cream. Peeps go well with chocolate ice cream and chopped chocolate eggs can be used as a layer between scoops in a sundae.A fun repurposing that's a great vacation activity is making Easter bark. This is taking any kind of chocolate, milk, dark, white or pastel and melting the morsels in the microwave. The melted chocolate is then poured onto a parchment line baking sheet.Sprinkle or stick on the candy and let it set.. Break it into big or bite sized pieces for fun snacking. Another idea is using the candy, especially if it's the Easter M&M''s or Cadbury's chocolate eggs.It's the same recipe as a regular chocolate chip, using brown sugar and flour .Another idea is making shortbread cookies and then icing them with frosting. Decorate with he leftover candy bits for a burst of chocolate-y goodness.

Easter leftovers can be just as delicious as the original dish or candy. Repurpose both savory and sweet into tasty dishes everyone will love.It'sa  great way of stretching the  holiday table another week!

Friday Fish Dinners

 Now that we have Lenten Fridays , it;s time to start thinking of fish dinners. Any seafood is versatile and can be made into a variety of dishes. They can range from scampi to tacos, from the sophisticated to the fun.

A fish dinner can be both elegant and simple. Salmon fills the bill on both . Try oven baking it  after brushing garlic butter on it. You could add  pinches of oregano and rosemary too for a more herbal flavor or try a brown sugar -soy sauce glaze for an Asian vibe. It can be served with noodles, pasta or rice along with pan baked veggies.A quicker yet just as elegant meal is a salmon salad, This is flaking the cooked fish and adding it to a variety of greens along with grape tomatoes and sliced bell peppers. Dress with a simple vinaigrette made from a mix of white wine vinegar , olive oil and oregano. Another delicate flavored fish is tilapia, This has a sweet, almost no"fishy" flavor which makes it perfect for sauce like the French Meuniere. The sauce is only tree ingredients of browned butter, lemon  juice and parsley.It's also a good sauce for asparagus too.You could also make a Parmesan crusted tilapia too with the fish coated in a mix of the cheese and paprika , the last for color and bite.

Yes ,Friday demands fish and chips too. This British classic can easily be cooked up in an air fryer.For centuries the dis as been made with cod.It's the best to work with because of the firm flesh. The filets would come apart wen being breaded or fried. A traditional batter involves beer which gives it an extra crispy crunch;If you don;t like beer sub  in seltzer just to give it the batter that bubbly texture. Usually a cup is used a long with one and a quarter cups of flour and baking soda (for more lift) Two eggs bind it all together and you can add a dash of cayenne for some zing.The filets are cooked for about twelve minutes at around 400 degrees Farenheit. Chips or fries are a must too.How do you get them crispy and perfect with malt vinegar or ketchup? Dip them into a slurry of cornstarch and water.it's taking russet potatoes and cutting them lengthwise, first into planks and then into plants. After make  a of slurry of three quarters of a cup of water mixed with three tablespoons of cornstarch. Cook them in an oil sprayed air fryer for eight minutes at 375 degrees Farenheit. FLip them over and cook for another six minutes more  or until golden brown.

Friday's are now reserved for fish. There are many recipes to choose from. ENjoy a delicate or a hearty one.

Rethinking Cranberries

Everyone thinks that's it's written in stone that cranberry sauce is to be served at the Thanksgiving table. Yet cranberries cna make n appearance in other, much more appealing forms too.The bright little berries can appear in everything from savory to sweet. Use them in a variety of different ways.

It's time to consider them in savory dishes. Stuffings can be given a boost in both color and flavor.. A cup of them gives  a sage laden stuffing a bright , zingy taste. Everyone will love the burst of unexpected sweetness they'll bring to a usually spicy , savory dish. Veggies love this gems as well. A different and colorful side dish is a mix of sweet potatoes and cranberries.If they are too sweet together give them a jolt of saltiness with some crumbled feta.Another sweet but nutritious side are a blend of carrots and cranberries. You can add maple syrup to bring out both their sweetnesses or almonds to cut back on them.Brussels sprouts are good on their own however cranberries some color while the addition of pecans brings in crunch. The sprouts are first sauteed in olive oil and then the cranberries and pecans are added.If you don;t want them in with your cooked veggies, then think about  a cranberry laced salad. Add them with apple slices to a simple Romaine. The dressing should be a simple vinaigrette. Add in a handful of slivered almonds for some crunch and more taste.

Of course there are cranberry desserts. You can make them in two kinds of pie. The first has pulsed or chopped cranberries that have been soaked in sugar for an hour.For more fruitiness orange juice and zest are added to them along with cornstarch and flour to thicken the filling..Ginger salt, and vanilla are also added to this stovetop cooked filling. The second kind of pie is filled with cranberry curd. This is similar to lemon curd except you use the berries.They're mixed with a combination of sugar, eggs , egg yolks ,butter, lemon.  juice and salt. Everything is cooked in the microwave fr a fluffier , lighter curd. The cranberries should be pureed too for a silkier texture in the filling..If you want a lighter dish but with the same fluffy texture.then go for a cranberry mousse.It is slightly tart , not like a chocolate or vanilla mousse. What gives it body and lightness is the addition of heavy whipping cream and gelatin. Orange juice and zest are added to cut down on the intense flavor while there is two cups of sugar needed. It can be  topped with lightly whipped cream for an elegant dessert.

You don;t have to serve that jiggling cylinder of cranberry jelly. Try it in either sweet or saviry dishes this holiday. It's a different and tasty spin on the tradition, whether in a bright salad or a fluffy mousse.

The Perfect Pasta Salad

 Pasta salad is everyone's go to dish in hot weather. No matter how a home chef;s make it it can be soggy and somethings mushy. It can also be boring if it's on constant dinner rotation. what to do ? Create one that exciting and memorable.

Regular Ali Slagles does just that in her article in yesterday's New York Times Wednesday FOod section. Every  home chef has their version of a pasta salad. It's probably a tried and true one that needs some punching up. This is easy to do. Swap out the pasta usually used with gnocchi(!) or tortallini. Sear them in a well oiled skillet until the outsides are golden and crispy for a crunchy bite.Another idea is boiling ravioli or cheese filled tortallini for a bust of creaminess.Orzo and ditalini make for a different kind of pasta salad. For the maximum amount of flavor double or even triple the vegetables used. A big part of  pasta salad is how it balances the pasta';s tenderness switch the fresh greenness of various produce. Add bite sized pieces of quickly cooked veggies like asparagus, green beans and snap peas. quickly boil these with the pasta  for last two or three minutes  . Another idea is fold in some newly sliced veggies like celery ,radishes and red onions for crunch. Also add some mint ,dill basil and parsley for more taste. These can also be added to the dressing for a truly green state. Tomatoes are a vital part of any salad, and that includes pasta. However don;t throw them in immediately after chopping .Let them sit in salt  for fifteen minutes to half an hour.If they're bitter , then add a pinch of sugar too.

How does a pasta salad go from a side to a main course? By adding all sorts of protein. Ms. Slagle recommends adding a milky cheese like mozzarella or ricotta. Add bite size bits of the cheese or an oozing puddle of burrata for a fun surprise. Only add cheese to vinaigrette based salads. Mayo based ones already have given the salad a plushness. Another must to make a pasta salad heartier is adding a can of tuna or beans.Just remember to put these in after the pasta has been tossed with the dressing.If not the tuna will be flaked to a million pieces while the beans turn to mush.Taste and tweak flavors. Don't' serve the salads right out of the fridge. The cold mutes the flavor and everything will taste the same. let the bowl sit at room temperature for a few minutes. Now do a taste test. If it's too bland add a bit of vinegar for brightness.Add a bit more mint or basil or just simple salt and pepper. Ms Slagles gives four salad recipes. One is rich with tuna and tomatoes, another has corn and miso while the third is redolent with extra green pasta salad. The fourth is a simple but flavorful pasta salad with summer tomatoes basil and olive oil.This last can have anchovy filets for brininess and zip.

Create a fun pasta salad with these tips. Make it tasty. Make it fun. Make it the perfect dish for a hot August day.

Too Much Salad?

 let's face salad is one of the easiest summer dishes to make and to eat. yet there could be trouble with overeating it. As tasty as it is there should be some stops on it. with any food, it should be eaten in moderation.

Yes a bowl of greens any time of the year has so many benefits. Salads provide us with roughage and fiber which eases digestion,Each bite is laded with vitamins and antioxidants , all of which we need.Those shreds of lettuce and slices of tomatoes help with heart health and even keep us hydrated.A salad also keeps our cells strong and healthy too. Yet can too much of a good thing be a band thing? Surprisingly yes. All those greens may result in bloating and even stomach cramps (and who wants those on a hot summer's day?) The stomach cramps are due to the high amounts of fiber along with certain veggies like raw broccoli and cauliflower acting on a delicate digestive system.There's also a nutritional imbalance. While salads provide essential vitamins they are lacking in protein and fat, essential macronutrients for overall health. There can also be allergies too ,especially if kids are eating a lot of them. Then there's always the threat of e coli  which doesn't.happens that much with other foods. ]

What happens then? Do you give up salads? No, you can just modify them. Keep in mind that salads are a great way of repurposing leftovers. Add shredded rotisserie chicken from last night.That leftover London Broil from last night';s barbecue will go great cubed in a salad with tomatoes and broccoli. Try a salad Nicoise that has a good dose of protein thanks to sliced hard boiled eggs and tuna fish. This is an easy and fun way to eat a salad and get a whole meal as well.You can also add other proteins like julienned ham and salame Cheese also works wells in  a bowl of greens.  Try a filling Greek salad with a salty but creamy feta , anchovies and grape leaves. AN Italian cold cut one would be made even more perfect and nutritious by a generous sprinkle of freshly grated Parmesan cheese.Another idea is subbing in pasta for the greens. You can easily make one using macaroni or fusilli as a base. Add sliced grape or cherry tomatoes,along with small broccoli florets. What's great about a pasta salad is that it can, be used as a main or a side dish.

Salad may be good but there is a bad side to it. Eat it in moderation. You'll enjoy it more with a better effect on your body.

Bright And Easy Summer Recipes

 Finally hot days are ahead. These are perfect for beach and pool lounging. Not so much for cooking. Luckily there's a great guide to help during these soon to be steamy days. There's everything from starters to desserts.

Regular contributor Margeaux Laskey has a slew of these recipes in today's New York Times Wednesday Food section.she and the rest of the Food section staff has put one hundred (!!!0 recipes on line but the paper celebrates a few today.summer gives a whole harvest of veggies and fruits along with easy dishes that are a snap to make.Take dill pickle tzatziki,made with grated dill pickles and Greek yogurt. a minced garlic clove gives it more flavor while olive oil gives it smoothness. This is great with all sorts of veggies like broccoli florets and cauliflower, however try it with grilled pita wedges too.From appetizers come salads. These featured can be a second course , side or main course. for a hearty bite try the chicken gyro chopped salad. This is a salute to fresh veggies and gyro style chicken. This is boneless skinless chicken breasts marinated in Greek yogurt The yogurt is then  spiced with oregano, cumin, cinnamon and sweet paprika along with cayenne, dried basil and garlic powder for a flavorful dressing. It's served on Romaine lettuce with pita chips and feta cheese.cannellini beans and bok choy may be an unusual pairing but they're thrown into a salad for a refreshing take. The dressing is a ginger maple. tempered with rice wine.

There is grilled too.shrimp is coated in a mix of Old nay or Cajun seasoning along with salt and pepper.It's then grilled and served with a lemon herb drizzle.Chicken thighs are also grilled in a coating of tahini honey and olive oil. This is used for a sauce  ,diluted with fresh lemon juice for dipping later on. There are also summery dishes that can be made in the kitchen too. Try the very southern pimento cheese and tomato sandwiches , perfect for a quick lunch or picnic. This is the classic pimento cheese spread made with pimentos,Cheddar and mayo. Jalapenos are added in for a new take  along with a slice of fresh tomato. white bread is recommended but sourdough is a good choice too. There s also linguine with zucchini, corn and shrimp. The shrimp is cooked first sauteed in butter then the veggies. The pastas are added t o the zucchini and corn followed by the shrimp. Yes there is fruit too. A peach , mozzarella and cucumber are dressed with a spiky gochujang vinaigrette. Serve this with grilled steaks. For dessert there  are berries and cream. The last is enriched with full fat yogurt.sugar and vanilla are mixed in to enhance the flavor. The add favorite freshly picked berries for a refreshing yet old fashioned dessert.

I'ts summer. Cooking should be as easy as lounging by the pool. These recipes prove just that. Try them for fun and simple eating.

The Cold Salad Debate

 It;s picnic an d barbecue time. Home chefs will be debating what sides to make. There's always  a debate. Which works best? A traditional greens based?Beans - but what kind?Potato or macaroni? WHat works the best?

Some may think a green salad would be too fancy for any outdoor do. Not so? A You can make a Ceasar salad using fresh chicken or  shrimp from the grill. A plain green salad with just tomatoes and buttery Bibb lettuce is a great accompaniment to  hamburgers and hot dogs.It's also a a great side for a simple green steak. Keep in mind that that other veggies on their own make a great salad. Tomatoes in just olive oil and sprinkled with oregano and seasonings is a perfect side to any picnic or barbecue meal. Sliced beet salad is a very delicious side, especially with a vinaigrette. The same goes for string beans and broccoli. Broccoli salad can be done with  just oil and vinegar but it can also work with mayo and diced ham. Of course there is also bean salad. Three bean is the classic all home chefs turn to.This consists of cannellini , kidney and garbanzo beans but any combo will do. Even a chickpea and tomato salad is a great outdoor meal side.

The gold standard for any picnic ro barbecue is potato. Many feel it's not a barbecue without it. A classic recipe that also has chopped hard boiled eggs,  mayo , and chopped onions and celery. However unlike other salads, potatoes salads can be too watery , too bland, too much , too salty and too soggy. It should be made with care. It starts with cooking the potatoes until they;re tender - not mushy. Coo l then completely and use a cool temperature dressing. If using vinaigrette chill it in the fridge for a good half hour before using.If it;s too bland add interesting ingredients like dill or capers. This ratchets the flavor upa few notches. Too salty? Add a squeeze of lemon or lime juice. Macaroni salad may be a better choice if you're pressed for time. It;s an easy boil and then adding a dressing plus extras.What pasta is the best? Many go for the elbow shaped macaroni but fusilli is a better choice. It holds the dressing and imparts more flavor . Also extra also make a macaroni salad. Minced pepperoni or salami is a great add in as is chopped broccoli and tomatoes.

WHat salad should you make for your picnic or barbecue? Any one you'd like.It just has to be one that';s tasty and goes with what you';re serving.

The Perfect Salad

 What makes a good salad? Start with the greens. then those tasty add in and finished with a drizzle of a favorite dressing. Yet many get this . What happened to perfection?

Personally I find that a bag of mixed greens is your best bet.

I like Fresh Express.

The salad is already cut, It' just needs to be thrown into a good salad bowl. As for the dressing.I usually start with adding about two to three tablespoons of a good olive oil like Lidls' and a teaspoons or a sprinkle of white wine vinegar - also Lidl

's. This way only a small amount of dressing is used and doesn't;t overpower the greens. S

alt and pepper help too.  I like to add croutons but if it's summer some tuna and fresh veggies to give it a Nicoise vibe.

I drizzle a generous amount of dressing - namely - Follow Your Heart ranch dressing.It has a mild flavor and but not overpowering. You can still taste the greens  with it. Cheese, sunflower seeds and almonds can top this if you want.

What makes a good salad? Thoughtfulness in creating it and good ingredients that you love. That's what makes a bowl of greens sing.

Tired Of Le Cuisine Francaise

 It's been two weeks since the spectacular and jawdropping opening ceremonies at the Paris Olympics, The world has  have been inundated with all things Francaise including the cuisine. Yet after  a couple of weeks , it seems everyone is tired of those croissants, beurre and escargots.

I've been feeling that way and longed for my summer favorite , the Spanish classic, gazpacho.

This is a refreshing, light cold soup., made with fresh veggies,  like tomatoes peppers and cucumbers. Garlic and onion powder flavor it while white wine vinegar gives it its' zing and oil makes it smooth and creamy.It's a wonderful spoonful after gorging on Camembert on French bread .Don;t get me wrong I love any  French cheese on bread but it can become a bit too much after a while. The same thing for croissants. They are good but too caloric. Time for simple water crackers.

Everyone does love French cuisine  and thankfully there's been a renewed interest  in it since the Paris Games.. Yet the foods , even salad Nicoise, can be too much at times.It's time to pare it your men down for these last weeks of August. Think cool soups like gazpacho or  simple salads   topped with grilled chicken or shrimp. Save the heavy stuff for the cooler fall months ahead.

Explore other countries . Try their dishes. It's a nice change up from  indulging on le cuisine Francaise.

Pasta Salad Days

 The weather is stifling hot. There's no way anyone wants to cook an elaborate meal in a hot kitchen.These are the salad days, whether they be tomato or pasta. They easy makes and easy eats.

One of my favorites is tomato salad

This is super simple. Just slice any kind of tomato.I like the larger San Marzano tomatoes or the beefsteaks. Since Drizzle olive oil on it. and then season with salt, pepper garlic cloves and otregano

These are the basics for any good summer salad. I like Lidl's olive oil the best along with their fresh pepper.Garlic is a must  along with oregano.

These also support a good pasta salad too. I used Wal-Mart's brand which is always a good buy.

Elbow macaroni is always a good buy for pasta salad. It;'sa quick boil in salted water. DO add salt or the macaroni will clump together.

 Now for the add in . I Sliced mini peppers and the San Marzano mini tomatoes leftover from Saturday night.

Slice them into bite size pieces.

You can add any Italian cold cut like sliced prosciutto, pepperoni or even both to add more weight to it.I like this salad for a dinner  on a very hot day.It's cool and refreshing while also being filling.Another plus is that it's even good a day later. This was dinner two nights in a row.

It's hot. Why cook? Boil up some pasta, slice some tomatoes, add some olive oil, and seasonings and voila - a meal! what an easy way to make a dinner during a heat wave!

Picnics For Pennies

 This is picnic season.Yet with the price of food it's hard to have a good time , enjoying the park or the beach. What to do ? Shop wisely.

Most would head to their local hero shop to get a sandwich for an outdoor feast. The problem is this can be costly . Despite their combo meals Jersey Mike's can be expensive, especially if you have a group to feed. Even a simple ham and cheese or roast beef sub can run high. Add in a bag of chips and a soda or water and you have fifteen dollars gone Times that for a family of five and its's a good seventy five dollars gone, more if the kids want extras like cookies. You could go to your grocery store. Both Acme and Shop Rite make very good heroes for a lot less and give a lot more sandwich. The grocery stores also allow you to buy bigger bags of chips and soda twelve packs  too. Smaller shops may be cheaper than the sub sandwich chains but not by much. It doesn't pay to bring fast food  hamburgers along . You can easily pack a cooler with patties and buns and make your own of you really want to cook. Keep in mind that some beaches do not have any braziers and frown upon visitors bringing their own.

A better choice is making your own picn. That way everyone gets to have their favorite sandwiches, drinks and snacks. You can also slip in fruit and vegetables for a healthy bite.Stores such like Ldl have delicious freshly baked rolls for  as low as seventy-nine cents. These are perfect with any kind of filling. Think ham and Swiss with a dab of mustard or a turkey one with an avocado slice and tarragon mayo. It's always not advised to bring store bought egg or tuna salad  on an outing yet it's fine to make it at home and then bring it. You know it's freshly made and its hans't been left out too long. Make it right before you leave. wrap it tightly in Saran wrap and place in a cooler. You could also vary this and make a chicken or ham salad to bring too. Bags of potato chips are always welcomed but you can also try the healthier Sun Chips or everyone;s favorite Pepperidge Farm goldfish. Kds love nibbles and with a self packed picnic you can toss in some grape tomatoes along with baby carrots. Carry small containers of dip for dipping. Bright fruit too. Peaches are a great take a long and they're in season Also also bring small bags of strawberries and blueberries.

You can have a lavish picnic  for a lot less. It's just creating your own sandwiches and bringing a long snacks that are good for your budget and family.It's easy to picnic for less.

A Yummy Boost

 if you feel tired mid day or after lunch maybe you need a yummy boost. It could be anything from a handful of walnuts to a refreshing glass of ice green tea. This is what's needed from keeping you crashing at your desk, whether at a home office or a a more traditional one.

Anything can cause fatigue. It could be an underlying illness like diabetes or sleep apnea. Mostly it's our addiction to our devices. We stay up late answering e mails, watching the latest Tiktok videos or scrolling through social media. The morning is fine. we get up, have that breakfast and bounce about. Yet after lunch we may feel the need for a good long nap. This is perfect on a weekend with nothing to do but it can be a pain when you have papers to look over or kids to pick up from school.One of the top boosters are nuts. These can easily be bought in a package or a jar and kept in a handy drawer. A handful of almonds can help as can any other nuts. You can try the flavored ones for a different taste however the ones lightly salted with sea salt work just as well.Even peanut butter can be used for an energy booster. Make a plate of cracker sandwiches with them for a tasty snack. vary this with spreadable cheeses because dairy is  definitely fatigue fighter as well.  Having Brie or Gouda is a lovely way to enjoy a break. Another dairy rich snack to try is cottage cheese. Cut up either fruit or vegetables for a tasty cup.

Veggies also provide a lift as well as giving.extra nutrition.Try cut up carrots , broccoli and green peppers dipped in a fun oil and red wine vinaigrette. Add seasonings such as oregano and thyme to spice it up. You could even create a small salad with the addition of grape or cherry tomatoes. Any fruit is excellent for keeping away mid day tiredness. A fruit snack is also a great way to satisfy a sweet tooth(stay away from  any processed baked goods when you;re feeling sluggish - these will only add to the problem). A handful of cherries or grapes is always great for a quick bite. You could also make a fruit salad with them along with chunks of melon and apples . Drizzle a mix of honey and Greek yogurt over them to make them a bit more interesting.Add some grated dark chocolate or chocolate chips -another fatigue fighter. You could also have a bar of very dark chocolate to munch on as well.This and a hot cup of tea is a treat as well, perfect for keeping you bright eyed and awake.

Don;t worry if you're droopy and drowsy in the afternoon.There are yummy boosters that can revive you. Try them to make the most of your day.

Spring Veggie Time

 It's Spring and that means a plethora of fresh spring veggies to eat. We're curious here.What's your favorite? Do you love fresh peas that can be made into everything from soups to salads? Are you big on asparagus dishes (I am! It's just my favorite vegetable of all time!) Do you love artichokes steamed or stuffed?

Let us know what you like as you transition from heavy winter dishes to lighter warmer weather ones.Is there a recipe that features them that you'd like to share?

An EAsy Spring Party

 What works for a Spring party? Light dishes that are still tasty and filling.They could be seafood or a salad? It could lead off withh chicken.Any would make a memorable presentation.

First time contributor  and cookbook author Kidey Heuck gave three interesting dishes in wednesday's New York Times Food section. To start off the season you could easily make her littlemech clams with cherry tomatoes.They're served over peark couscous for a light take on the upcoming seafood season, She recommends chopping the tomatoes ahead of time. The littlemeck clams are first soaked as the tomatoes are cooked with dry white wine and red Chiles. This makes for a spicy sauce that would go well with crusty bread for dipping. It should be served with a simple green salad as Ms Heuck suggests. You could also experiment with grape tomatoes too for a sweetr taste.If your guest prefer chicken then try her whole milk yogurt with sharma spices such as ginger, turmeric and allspice along with cinnamon, coridandr and cumin. Roast veggies work great here.

The third dish is a taverna salad. This sia perfect dish for vegan and vegetarian guests. CHickpeas provide the protein . Tomatoes, yellow peppers, and English cucumber give it color and flavor while Kalamara olives and chopped red onion provide the taverna flavor.Parsley and shallots are chopped and added too. It's topped with toasted pita and halloumi cheese. This is a Cypriot based cheese often used in many Greek dishes. THese are slightly toasted and then cut into  two to three inch cubes and tiossed into the salad. A variation on this is serving it with stuffed grape leaves or subbing in feta cheese for the halloumi. Remember to get good Greek olive oil for this. It has a much  richer flavor than Italian olive oiil. Ouzo would work with this as well. Serve with more pita and tahini dip if you want. This is also a good salad to make ahead , especially for Spring barbecues.

These three dishes are perfect for Spting dinners. Make them and enjoy their rich flavor. They're full of spices and herbs, which bring a warm weather freshness to them

Air Fried Bacon A Tasty Treat

 Air fryer and bacon strips are a marriage made in heaven. The  heated air flowing around the strips makes for crunchy crackly pieces.The result is a mouthful of crispy goodness, to be eaten on their own or in  a sandwich or salad.

I recently discoverd this when I had the air fryer out and was looking to cook something hot and quick for lunch. Luckily I had Lightlife plant based bacon (excuse the syrup puddle on the package). This bacon is usually a chore to cook.It requires a griddle and either oil or plant butter.It's hard to get the pieces crisp.

That is until I discovred the strips can be put into the air fryer for eight minutes at 400 degrees Farenheit.

 First they';re sprayed with a cooking spray.I used Target's Good and Gather olive oil one They then just have to be flipped over at the halfway mark of four minutes. The end result?

Slices of crispy, salty goodness. These were good on their own and in a sandwich. I can just imagine a BLT with them or crumbled in a salad. I will also make them as a great side to a Just Egg spinach omelet. Keep in mind regular bacon also crisps up very well in an air fryer xcept the strips usually take ten to twelve minutes to cook at about the same degree 400 Farenheit.

Want the perfect match? Just cook any kind of bacon in an air fryer. The end product is a plate full of crispy, browned well cooked strips  that are just wonderful on their own.

Hold On To Summer

 It's still summer despite  people guzzling those pumpkin spice lattes and rifling through their casserole recipes.  Hold on to the season with august harvests from the yard and farmer's markets. Don't put away the grill It's still barbecue season too.

You can still enjoy just picked tomatoes and peppers even though you're packing those school lunches. Use those late summer beefsteaks for  those same lunches. Everyone lives a good old fashioned tomato sandwich on toast and slathered with mayo. They're also good for Saturday lunch BLT's or for a Sunday beach picnic. A quick week day dinner involves those fresh ones along with freshly picked basil in a salsa cruda. This is an uncooked sauce made an hour or two before the pasta is cooked.It's left out to marinate in olive oil at room tempeature. It's a great sauce epsecially when served with chunky pasta like rotelli. Grilled veggies can be made outdoors until the first very cold snap (and beyond if you're hardy)Think sliced bell peppers and eggplant brushed with olive oil and dusted with garlic powder, salt and pepper. Farms are still offering ears of fresh corn. Get  them and create tasty Mexican street corn with them. The kernals are also good in a cold fiesta salad with diced red and green peppers. If you are in the mood for making soup then think of the summery gazpacho. This is perfect to make for the still steamy days ahead. It's combining tomatoes, cucumbers, peppers  and olive oil, water and garlic in a soup that is chilled for a few hours.

You may get the urge to ditch the barbecue and make an oven roast. Think again about this unless you have really good air conditioning. We will still have ninety degree days in  many parts of the US. London Broil is a winter meat that' graced many a Christmas and New Year's table but it's also a great grill meat. You could easily grill it after marinating it in a mix of olive oil, red wine vinegar and garlic. Slice it an d serve it on fremch or Italian bread for a delcious sandwich. Another fall roast favorite Cornish hens can also be grill roasted too. Rub with melted butter and lemon and add thyme to the insides for a flavorful bite. Usually both the beef and poulty are good with mashed potatoes but serve grilled baked potatoes instead. You will have to preheat the grill to 315 degrees Farenheit. ( most grills now have thermometers in them to let you know the temperature) and then rub  them in olive oil and salt and then wrape them in foil. Cook thirty to forty mimutes or until a skewer pierces them with no resistance. Cut in half and serve with butter and sour cream. As far as dessert, have s'mores . These are still fun to eat and if you do want a fall vibe. sprinkle with pumpkin pie spice before you put on the top graham cracker.

Hold on to summer cooking. Make a cooling soup like gazpacho. fire up the grill Have a tomato sandwich. It's still warm weather. Embrace it.

A Different Kind Of Fettucine Alfredo

 Vegan fettucnine Alfredo is somethign of a golden unicorn. You can make the sauce at home but it's hard to get the ingredients. Then there's trying to find the easier already made ones. Luckily Tattooed Chef comes to the rescue with their version.

I like Tattooed Chef , especially their pizzas and mac and cauliflower. This was a no brainer and a surprise to see this in my local Acme. The package picture looked tasty.

However it was a bit dispiriting to see this.

It was going to take more than the necessary three tablespoons fo water and two tablespoons of olive oil. 
Howver after a few minutes those lumps turned into fettucine nests and chicken bites.

I added a bit more oil to give it more body and then it was steamed - sauteed for seven minutes. To be honest the portions were kind of small. Luckily I had some pasta  with salsa cruda and rotelli left over from yesterday so I added it.

The tomaotes and spices gav e it more color and flavor and there was enough for two people.

The two pastas werent bade mixed together and both were good with the combined sauce. Its not a bad side  but onits' own there should either be a hot veggie side or a salad to round it out.

Tattoed Chef's meatless fettuchine Alfredo is a nice addition to any dinner. It's a creamy , flavorful version of the real thing but better for you. Try it today for a nice change up from the regular red pasta sauces.

A Picnic Of Leftovers

 With Easter comes leftovers. Everyone right now is inundated with ham and hardboiled eggs , not to mention Spring potatoes and soem kind fo veggie side. What to do? Use them on an Easter week picnic. Everything cna be repurposed in a tasty outdoors dish.

Of course there is ham and with it comes all sort of leftover ideas. The best for a picnic is slices on a good sourdough or baguette. You can layer it with slices of Gruyere along with either mustard or mayo.A ham salad is also a smart repurpose. This is a mix of cubed ham, mayo and chopped celery. Some add a  tablespoon of chopped dill o sweet pickle for tang and bite. That's up to you as is the addition of mustard. The best seasoning for this is simply  freshly ground pepper (skip the salt because th e ham has it). You could add celery seed which gives it a fresh green undertaste.Devilled ham is another picnic food you can easily make wth the leftover meat.Blend chopped ham with any oil or mayo. You could add celery for color or carraway seeds for a more robust flavor. Some add Worcester sauce to get that unique  Underwood Devlled ham flavor.Again it's up to you tastewise. Devilled ham is great on Hawaiian rolls but would also be good on thin slices of Italian bread too.

All those Easter eggs can  be repurposed too. A plain one with some salt is a nice simple appetizer in any picnic basket. You could also turn them into devilled eggs by peeling them and then cutting thm in half. Mash the yolk with some mayo and ketchup (or mustard ) and then refill the whites . Add a dash of paprika for some color. How to transport? You can use a silicon muffin tray or even an ice cube tray . Make sure they're at the top fo the cooler or have some kind of solid lid so they're not squashed. What's a picnic without egg salad sandwiches? This is a simple make with just the hard boiled eggs and mayo. As with ham salad you can add other ingredients like chopped green onions or mustard if you want. You can make the sandwiches at home or bring a container and rolls and wait until you hit the park or the beach. Those left ove veggies can also be turned into yummy salads too.Add a vinaigrette to those green beans or broccoli florets , mix and pop into a carry all container Slice leftover Spring or new potatoes, add some mayo and chopped celery and you have another tasty picnic dish.

It's the week for sunny picnic and good food. REpurpose those Easter leftovers into a tasty out door lunch. It's a fun way to njoy that ham and Easter eggs a second time.

EAsy Sides With An Easy Main

 The main course is sometimes the easiest part of the meal to cook. There's nothing to air fried chicken tenders or pan fried steaks. You want the sides to be equally easy as well. Keep everything simple for a quick hassle free dinner.

Salad has always been every one's go to sides for centuries. You could go traditional with simple Bibb leaf lettuce and tomatoes. Just dress it with a simple viniagrette. Do something different if you want to have a fancier side. Add some almonds or walnuts along with shredded cheddar or mozzarella. You could also add microwaved bacon or bacon bits.If you're bored with the dressing then sub in lemon, lime or fresh squeezed orange juice instead of the vinegar. A quarter teaspoon  of honey or even maple syrup can give a dressing a totally different flavor. This may not be the season for tomatoes so try a one veggie salad. It's easy to whip up an simple broccoli or string bean one. It's just taking frozen broccoli or string beans and then steaming them.Use the mocrowave to save time. Dress them with a simple oil and vinegar one .Add a dash of garlic powder for extra flavor. What's great about this is that you can have trhe leftoivers with a sandwich then next day for lunch. 

Cooked easy sides can also work too. That steamed broccoli and stringbeans? They are just as good hot as they are cold. Add some butter like the plant based Melt, and garlic powder. Broccoli is also good topped with melted cheese. Heat  Kraft's cheddar in the microwave and pour over the florets. You could even toss in some bacon bits for more flavor. Tomatoes Provencale may sound elaborate and fancy but it's simply sliced tomoates sauted in garlic, butter and olive oil and topped with spoonfuls of breadcrumbs. They're the perfect side to any kind of steak or even burger. You can't go wrong with potatoes.Instant mashe d potatoes are always a crowd pleaser. They're simple to make and you cna vary the recipe  with the addition of cheese, bacon or even minced garlic cloves. Air fryer potatoes are another tasty side that everyone will like. It's just aking the smaller ones , cutting htem in half and htne coating them in a mix of olive oil, oregano, salt and pepper.They're then air fried at 400 degrees Farenheit  for ten minutes. You could also serve microwaved baked Idaho or sweet potatoes.

If you have an easymain course then think about making easy sides. They're a snap to cook. even better they're a delicious snap to eat.