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Homemade Greek Salad Dressing Recipe ♥

How to make Greek salad dressing, a vinaigrette, really, with a short list of pantry ingredients. Super simple and great to keep on hand. So the English chef / food activist / TV personality Jamie Oliver has a crusade, he calls it Jamie's Food Revolution . But I have one too, it just doesn't come with a television show and a marketing budget. But it does fit right in with the Food Revolution's idea of changing one thing, just one thing, in our diets – to the good, by the way! My crusade is to persuade home cooks to never buy salad dressing again . HA – I've actually accidentally written "never MAKE salad dressing again" often enough that I've wondered if there might be a counter crusade mounted by the salad dressing manufacturers. But no, we don't make salad dressing at home because we're too busy, we don't know how, the bottles are convenient (albeit expensive), everyone can have their own favorite, we're not eating salads anyway – a

Greek Bread Salad with Toasted Pita Chips ♥
A Kid-Friendly Recipe

Today's vegetable salad recipe: A whole pile of vegetable color and crunch, interspersed with crisp homemade toasted pita chips. Kids like this! Low carb. Weight Watchers 1 point. My friend Ann put out a stunning array of food for our book club last month. But it was the salad — oh, the colorful salad! — that caught my attention first. "My kids devour this salad," the mother of two preteen boys said. Really? A salad with so many vegetables and kids gobble it down? Turns out, the trick is the Toasted Pita Chips. Now I may be a grown-up but here, I'm with the kids. The pita chips really do add something special: without them, this salad would be just some chopped vegetables tossed in Greek salad dressing. If you like Panzanella , the Italian bread salad, you'll love this one too. BOOK CLUBS & READING GROUPS Speaking of book clubs, have you seen my reading group's book list ? We've been reading together since 1994!

Tofu-Salad Sandwiches ♥ Recipe for Vegan 'Egg' Salad

Today's vegetable sandwich recipe: A mixture of tofu and the usual suspects for egg salad, mayo, celery and the like. It makes up in just a few minutes and is surprisingly good! Better still, it's eminently variable based on what's on hand. Not just vegan, " Vegan Done Real ". Low carb and just 1 or 2 points for Weight Watchers. Is this feeling familiar, the feeling that you're just a little bit stuck, a tad bit uninspired, to cook? (Now baking, that I could do every day. But who needs another recipe for something sweet? Our recipe boxes, our waistlines, they're already plenty full of desserts.) So I've been scanning my favorite cookbooks, hoping for inspiration then naysaying one recipe after another. Too fussy. Too expensive. Too many pots. Ingredients I don't have. Ingredients my usual groceries don't have. Too much fat. Too fru-fru. Yesterday I nixed every other recipe in the brand-new issue of Food & Wine (don't worry, it'

Chayote Soup with a Kick ♥ Recipe from the
Seasons of My Heart Cooking School in Oaxaca, Mexico

Today's soup recipe, a bisque, really, a creamy blend of chayote squash, onion, garlic and spinach and for that promised kick, roasted poblano. Serve it at room temperature or better still, chilled. Last week when I published the recipe for my current favorite protein-rich brunch dish, Refried Bean Sauce with Eggs on Top at Kitchen Parade, I teased a little about someone attending the Seasons of My Heart cooking school outside Oaxaca, Mexico. Well, the secret's out: that lucky someone was me ! (Remember those little Mexican jumping beans that used to be sold at dime stores? That was me, so excited about this day.) The school is owned by the lovely Susana Trilling . Readers may know her cookbook, also called Seasons of My Heart and the 1999 PBS series called (menotes a theme here, you too?) Seasons of My Heart. My brain is madly processing the day at Seasons of My Heart, the whole week really, even while my fingers pore through hundreds of photos, picking and cropping, a

How to Roast Potatoes to Perfection ♥
(Maybe) My Grandfather's Recipe for English Roasted Potatoes

A two-step technique for roasting potatoes that produces potatoes crispy on the outside and soft on the inside. Not just vegan, " Vegan Done Real ". So I've been thinking about Chocolate & Zucchini's post for Perfect Roast Potatoes for two months now. Seriously, Clotilde, you stopped me in my tracks three ways. Such is the power of blogging, yes?! THE BIG IDEA First, the idea of mastering, really nailing , the simple recipes you'll make again and again. Until now, my own practice has been all about variety, throwing noodles against the wall to see how each one sticks. That's well and good but what, you know, if you'd just like to roast some really good potatoes? You want to know exactly how to do that. Thank you, Clotilde, this idea has embedded itself in my brain, it won't let go. SIMPLE IS GOOD BUT IT ISN'T ALWAYS BEST Second, Clotilde's recipe for roasted potatoes. Yes, it takes two steps and usually, I'm all about eliminating

Crispy Salty Kale Chips ♥ Recipe
aka Why Did I Wait So Long to Bake Kale in the Oven?

Today's vegetable snack: Fresh kale rubbed with a little oil and mustard (or a vinegar, anything with a little acid) and then baked until crispy and salty. Weight Watchers 1 point. Not just vegan, " Vegan Done Real ". ~recipe updated & republished for a little weekend cooking inspiration 2015~ ~ more recently updated recipes ~ A couple of St. Louis restaurants are famous for their flash-fried spinach. People like the spinach so much, I get tempted again and again. But to my taste, it's just a greasy pile of greens, especially because it cools down so fast, becoming a cold greasy pile of greens. Ewwwwwwww. I figured that the food-blog famous kale chips would be the same. But not! They taste fresh and alive and I just love the crispy-salty texture. I have the idea that they'd make a quick pre-supper snack, a way to stave off hunger with something hot and nutritious while cooking the meal. There's a Woody Allen line about the difference betweeen Epis

Spicy Cauliflower Soup ♥ Recipe

A quick 'n' easy cauliflower soup, spicy with spices, not spicy with heat. Very Weight Watchers Friendly: Zero Freestyle points! Low Carb. Naturally Gluten Free. Not just vegan, " Vegan Done Real ". Skip Straight to the Recipe Can't say I know, exactly, what gruel is, but I suspect it might look a lot like a pot of Spicy Cauliflower Soup, smudgy and watery, muddy-yellow and dirty-brown. But please don't judge this soup by its appearance. What it lacks in aesthetics, it compensates in flavor. The spices are "Indian-style" – coriander, cumin and turmeric, plus a little chili powder for a small measure of heat. That's right, this soup is spicy – but not spicy-hot, just spicy. I found it a spare and satisfying antidote to a weekend of too-rich food and too-little exercise. My soup bowl remained monastic and rustic, just the soup itself and a gorgeous loaf of rye bread from St. Louis' bakery The Daily Bread. But the inspiring recipe calle