Mark and I fell in love with cannellini salad, and so we started paying attention to the versions we enjoyed the most. First came scribbles on napkins, followed by snapshots, and finally, we began experimenting with ratios at home.
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Bechamel (bay-shuh-mehl) is an incredibly useful base for many dishes. Luckily it is also incredibly easy to prepare. Just treat it like you would a good friend and give it your full attention.
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Baby spinach is wonderful. Growing up, the only place we could find it was in our garden. Thankfully, it is now available at any grocery store, and so unless I am making a Ceasar salad, I typically ignore the iceberg lettuce and head straight for the “real” greens. The feta plays satisfyingly well against the crunch of the peppers and the roasted onions. Serve it as a light lunch, or as a tasty side.
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I’m not sure this bleu cheese pignoli salad actually counts as a recipe… it’s more of an inspiration. I love to grow alfalfa sprouts, and they crown this salad beautifully. Great flavor doesn’t have to be complicated. Know what you like, and bring together those combinations. If you love bleu cheese, a few crumbled ounces can add a burst of flavor to a salad, a burger, or even open-faced sandwiches. Get creative!
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Strawberry Banana Crepes are so good… they take fruit to heavenly heights. This is a delightful combination to get you started, but it is your “oh, so sweet” duty to experiment with your personal fruit favorites. The difference between my sweet and savory crepes is just a little vanilla and a hint of sugar. We like to compliment the fruit without competing with it. Simply fabulous.
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What better way to start the day than with a frittata? Eggs get a lot of bad press… but for less than 80 calories, each, those little beauties deliver a satisfying hit of protein and do wonders for your cooking and your baking. There is a lot to that old advertisement “The incredible, edible egg!”
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