Monthly Archives: June 2011

Recipe: Salade Niçoise with Rosemary Vinaigrette

My Dad worked for General Electric all his life — back when people still did that. During part of his tenure, he belonged to an international division that led to his moving the whole family to Europe for several years. So I was fortunate to experience the vastly differing cultures of Holland, northern Italy and southern France before it was time to return us Stateside after 6 years.

Europe lagged behind the new food trends that were taking place here — Tab and Fresca, marshmallow Fluff, Pop-Tarts, Jiffy Pop, 1-2-3 Jell-o, Carnation Instant Breakfast, Tang, Underwood deviled ham, and the revolutionary Chef Boyardee Pizza Kit. Poor kids, we didn’t get to eat any of these things, and were stuck with the meals our Mom made from scratch three times a day, using local ingredients and recipes.

I have so many memories of the comparatively exotic dishes that we ate during that time, but one that came to my mind recently was Salade Niçoise. salade nicoise without the tuna

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Recipe: Sicilian Orzo with Roasted Veggies

I admit, I don’t have a formal background in cooking, but growing up around good cooks who were always willing to try something new, being married to a fussy eater, and spending several years living in Europe, built a foundation that has paid off for me now (there was also the period of obsessively watching The Food Network, but we won’t talk about that now).

 If I ever doubted my culinary skills, I doubt them no longer after something that happened at my weekly Wednesday Farmer’s Market at The Nutrition Center in Great Barrington.  

Dinner to go at the Great Barrington Farmers Market

Dinner to go at the Great Barrington Farmers Market

Here is the scenario:  I sell my entire line of blends, salts, peppers and miscellany at these markets. Since my blends tend to be unusual, I figured out quickly that a great way to show people how to use the products is to cook for them.  Read the rest of this entry

Recipe: Campanelle Pasta Salad with Roasted Grape Tomatoes

Campanelle” is an Italian word that means little flowers or little bells. It’s also the name of one of my favorite Barilla pasta shapes, ever! Anything that you add to them gets trapped in the folds, so that every bite yields a burst of flavor.

With summertime cooking, I wanted to make a really fresh, easy pasta salad for my two Farmers Markets that I’m doing this season — every Wednesday at The Nutrition Center in Great Barrington, and the 1st and 3rd Saturday right here in Hillsdale.

Viva Italia! Pasta Salad
Viva Italia! Pasta Salad

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