What You Need, What To Do… and WHY by Jean Miller
When Mark and I were in Sydney, Australia in 2015, we decided to try the Dining Room, Park Hyatt, known for its waterfront view of the Sydney Opera House. We were originally seated a table away from the gorgeous windows, but a local patron graciously offered to switch with us so that we might enjoy an uninterrupted view. It was fabulous!
Continue reading “MOZZARELLA KUMATO SALAD”
This is a quick and easy side or a wonderful addition to salads or pastas.
This salad simply calls to me. The moment I think of it, the cravings begin. It is light and flavorful… truly a treat.
This salad brings together many of our favorite foods. For example, we pretty much adore avocados. They are on our short list of miracle foods for their healthy fat, fiber, and vitamin content. They also pack enough protein to leave you feeling satisfied without weighing you down.
To keep asparagus fresh after purchasing, trim a half inch from the stems and arrange in a glass filled with an inch of water and refrigerate until ready to use.
The first time I had quinoa (KEEN-wah), it was at a relaxing lunch with Mark at Rhubarb, in Asheville, North Carolina. It was served over wilted spinach and I was immediately hooked. My version is subtly dressed, allowing it to top various greens or to serve as a simple side.
I know, I know… who wants to eat beets? At least, that is what I always thought growing up. Then again, my only experience with them was through a can opener.
My mom used to make this every Thanksgiving for my dad. As a child, I peeled the crusts from store-bought bread, buttered each slice, sprinkled seasonings over top, and then helped tear up the pieces. When Dane and Jessi were little I had them do the same.
There are boiled carrots… and there are roasted carrots, and they aren’t even the same vegetable.
This dish was inspired by our extended stay at the Westin in Sydney, Australia. The club lounge offered them every morning with breakfast.