There are those dishes that define a season and the rituals of that season. In the Fall that is chili, tailgating, football. But in the summer, it is burgers, picnics, and beaches. You cannot have burgers without a perfect side dish and for me, that is this smoked potato salad! I’ve been perfecting this dish for some time now and I think it’s finally ready to be shared. So, fire up the grill!
So now that the garden is in full bloom and you have fresh vegetables by the basketful, what are you going to do with all this bounty? This is Post 2 of my Garden Series and today’s vegetable is the cucumber.
My Oma always had several hills of cucumbers growing in her garden. She was a canner and liked to make her own pickles: sweet, dill, bread and butter. When I decided to plant a garden, I used my Oma’s as my inspiration not taking into consideration I don’t like pickles. Now I have all these cucumbers and as much as I love salads I have to find other ways to use the cucumbers. Today I am sharing Baked Ranch Cucumber Chips, Cucumber Dill Vegetable Dip, Creamy Cucumber Salad, and Vinegar and Oil Cucumbers.
I love growing my own tomatoes. Ripe tomatoes are like eating sunshine right off the vine! I am always trying to find new ways to use them. I’m sure most of you have tried fried green tomatoes, but have you ever tried to fry a red tomato? I decided to try my hand at doing just that using an air frying crispier basket and curiosity. This is what I came up with: a tomato salad that looks stunning and tastes oh, so good!
This is an awesome vegetarian salad loaded with a variety of veggies and color. This is “eating the rainbow” at it’s best!
I know, I know, the world needs another pasta salad like it needs more debt! But, you must try this simple and delicious recipe. I liked pasta salad okayish, but often found macaroni salad to be too sweet and dressed in too much mayonnaise. The Italian dressing version was a bit better, but it did not knock my socks off.
We were grilling hamburgers on a hot (97°F), humid, sunny day. I was looking for a cold, loaded with fresh veggies, side dish that would not take much cooking time. Of course, pasta salad came to mind. But how could I make it more appetizing? Here is what I came up with. After tasting it, I knew I had to share it. Even my non-pasta salad lovers liked this dish.
I remember the first time I made Caesar dressing at home. I was struck by two things: how easy it is to make. I had always been under the assumption that dressing, in general, was complicated to make, but especially Caesar. It just felt more complexed to me. The other thing that surprised me was how good it was. Less sweet than commercial dressing with a lighter texture.
This week’s salad works great as a standalone salad or a healthy side dish. I call it the Green Goodness Salad because that is what it is. Grilled green vegetables on a plate of field greens that is packed full of healthy nutrients drizzled with a homemade tarragon vinaigrette.
Today instead of chopping lettuce into a bowl and adding veggies I am wrapping the lettuce around vegetables that have been cut into julienne strips. I call this the matchstick salad. This makes a very good busy workday lunch that can be eaten at the desk with no mess.
Tonight, I am having a 3-way…salad that is. Three types of lettuce mixed with three diced veggies and three extras all tossed together then topped with three toppings. This salad is packed with veggies, color, and taste.
Ready for this week’s salad – a bowl full of overflowing veggies. No meat but packed with protein and hearty goodness. Named the Chop Salad because you will be doing a lot of chopping.