Monthly Archives: July 2011
“Would you like to be a guest chef?” is a phrase I’ve been dying to hear! It finally happened a few weeks ago, when Janis Smythe, the chair of Hillsdale’s “Green Solutions” Committee, contacted me.
Part of Green Solutions’ mission is to “serve as a model of energy efficiency that both builders and home owners can adopt to enjoy long term cost savings and cleaner air”, and they are very creative in how they put this mission into action.
When you hear “as cool as a cucumber”, doesn’t it make you wonder if there are other vegetable attributes? You know, as sensitive as a tomato, as difficult as a mango, as sophisticated as an aubergine, as uncaring as a fig?
OK, maybe I should leave my comedy routine to the bananas and go back into the kitchen to show you how to make a delicious, fresh cucumber salad. This recipe uses my “Sarah’s Home on the Ranch” dip mix, which shows you again that most of my products have multiple uses.
3 large cucumbers, well washed but not peeled
1 large white onion
¼ c olive oil
¼ c white vinegar
½ t sea salt
1 ½ t “Sarah’s Home on the Ranch” seasoning blend by Your Spice of Life*
* or substitute dill, parsley and black pepper, to taste
- Slice the cucumbers as thinly as possible, and place in a large bowl
- Slice the onions into very thin, long strips and add to cucumbers
- In a small bowl, combine the oil, vinegar, salt and seasoning, mixing well
- Add to cucumber mixture and stir to coat well.
- Refrigerate at least an hour to allow flavors to meld.
When my youngest niece was about 6 years old, I got a chance to babysit for the evening, which included making supper for her. I kept it simple, not being sure what 6-year olds eat these days. I did know that I should include at least one green veggie, so I steamed up some healthful broccoli and offered it to her.
She picked up the florets one by one and chomped the tops off, leaving the stalks on her plate. When asked why she only ate half of the broccoli, she said “Aunt Laura! I only like the tree branches, not the trunks!”.
Whether you are a branch-eater or enjoy the whole tree, I’ve got a fantastic summer broccoli recipe for you. It’s easy to make; tastes exotic and fresh; and avoids the use of mayo that is so common in many other summer salads. Read the rest of this entry
Hummus is mainstream now, but it wasn’t that long ago when it was considered an exotic dish to serve, here in the States. Remember?
To me, it’s still pretty exotic in that it transports me every time I eat it. Where? Oh, eternally sunny places, lands of lemons and olives and intense fresh herbs. Sigh.
With that truly lovely image in mind, let me share a few recipes for making your own hummus and bringing some of that sunshine into your home. First, I am going to walk you through a fairly traditional version, then give you a fabulous twist à la Your Spice of Life. Read the rest of this entry