Salad niçoise is one of my go-to’s for back porch summer dinners, especially with guests. I like that guests can mix and match–add anything to their salad they like, and leave off stuff they don’t care for. It’s a win win. And now that we’ve finally got back porch weather, bring on those entree salads. WhatContinue reading “cook | niçoise porch life.”
The best salad there is. Great for summer, and winter, and every time in between. I always add different ingredients, depending on what I have on hand, but a few things are always the same: seared tuna, homemade champagne caper vinaigrette, hard boiled egg, steamed green beans, and red potatoes. It’s a dream. What’s yourContinue reading “nicoise.”
There’s nothing better than eating fresh, local produce in summer. Here’s my weeknight dinner: mixed greens, local goat cheese and roasted beets, as well as a bit of granny smith apple, walnuts and a blush wine vinaigrette. Doesn’t get much better.
Sometimes, I opt for really simple, no cook dinners. Roast your beets ahead of time, and you’re ready to go. I made a blush wine vinaigrette to go on top of the spring greens.