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November Panzanella

If desired, panzanella can be combined from other baked vegetables: sweet potatoes, celery, carrots, beets, cauliflower, etc. The main ingrediet to present is tomato, as tomatoes produce tons of flavorful liquid which is essential for rehydrating the dried bread. Ingredients 1 ciabatta  10 oz pumpkin pulp 2 large yellow peppers 300 g cherry tomatoes 100…

Parsley & Lettuce Salad

Oftentimes I’ll use parsley as a salad green, either using the leaves whole, or opting to cut them into a chiffonade (as done in this delicate salad.) Dressed with a simple vinaigrette, or a simple combination of 1tbsp lemon juice & 3tbsps olive oil (extra virgin) – either way, this is deliciously moreish! Ingredients 1…

Tuna Salad with Vegetables

For decades, any salad that contained tuna was labeled a Niçoise salad – whether the tuna was fresh, canned, raw, or cooked. Few of these salads resemble the iconic, authentic salad of Nice made with thin-skinned green peppers, cucumbers, tomatoes and other local vegetables such as baby artichokes and olives. It’s easy to make a…

Niçoise Salade

Ingredients 1 head Boston lettuce or bibb 112-ounce can or jar imported tuna in olive oil 12 small new potatoes (cook until tender, then halve) 1 cup green beans, (trim ends, cook until tender) ½ red bell pepper (seed & julienne) 16-ounce jar artichoke hearts, marinated, drained 2 firm ripe tomatoes (quarter lengthwise) 2 hard-cooked…

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