Posts Tagged salad

Винегрет/Vinegret (Russian Beet Salad)

Posted on Wednesday, July 13th, 2011 at 1:45 pm
Russian beet salad

This recipe is a simple, traditional Russian beet salad. In different families there are different variations, but the basic/core ingredients are the same. Винегрет/Vinegret (Russian Beet Salad) Ingredients3 Large Russet Potatoes 2 Large Beets – the ratio of beets to potatoes is roughly 1:1 3-4 Carrots About Half an Onion several small sized pickles olive [...]

New Year’s Eve Ensemble with Kreve & Tricky

Posted on Wednesday, January 26th, 2011 at 10:16 am

In celebration of our kick off of 2011, Tricky (Trish & Rick) invited Kreve (Krissy & Steve) over for a VIP double date complete with champagne, caviar, and a 5 course gourmet dinner. The setting: Tricky’s apartment adorned with holiday decorations galore, a twinkling Christmas tree, and a candlestick ready and polka dot complete place setting. The menu: [...]

Arugula and Radiccio Salad with Vanilla Roasted Pears and Candied Walnuts

Posted on Friday, December 31st, 2010 at 4:09 pm

Happy New Year’s Eve everyone! Steve and I are the soon to be lucky guests of Trish (aka Trish’s Dish) and Rick’s for dinner this evening. I saw the menu, and they are really going all out. After my two recent holiday parties, I am ready to hang up my hostess apron and pass the [...]

Summer Greek Salad

Posted on Wednesday, July 14th, 2010 at 6:25 pm
Greek Salad

Steve and I celebrated July 4th with some good old fashioned BBQing and fireworks. After the heat wave, hot dogs, and potato salads of the long weekend, we settled back into our summer salad routine. Our latest obsession, is this little number. Pair it with some toasted pita bread and hummus and enjoy some Mediterranean flair.

Chicken Milanese with Escarole Salad and Pickled Red Onions

Posted on Wednesday, March 24th, 2010 at 12:42 pm

Thanks to Steve, this recipe has become a favorite in our kitchen. As with every salad-esque dish I was instantly skeptical–I need my carbs–but upon first bite I realized this one was a keeper. The combination of panko-crusted chicken, peppery escarole, and pickled red onions, creates a form of deliciousness not typically associated with a salad. Top it off with some deconstructed hazelnut pesto and dinner can’t get much better. Trust me.