This is a nice easy special meal for two for the holiday or over the winter months.
I served with a Cranberry Chipotle Sauce* and Chestnut stuffing/dressing**. Continue reading
There is no waiting for eggplant prep, salting or sitting required to make this simple side or veggie entrée. Continue reading
This is one of those salads that is incredibly beautiful to look at as well as competes as possibly one of the best-ever easy, but complex tastes by layering a fruit, veggie and protein combo.
It is also another one of those times I can rely on my favorite Ziploc/Hefty bags to prep everything ahead of time until ready to assemble and serve.
I took this to a Bring-a-Dish/Potluck thing. It got rave reviews, as it won over everyone, competing with a great little spinach salad (also wonderful, second favorite), a few creative chicken and ham salads, and a trio of the noteworthy Jello salads (I know, you just have to go there….they are usually good and somehow take you back in time).
From “Our Favorites” Cook Book, compiled by the Texas Wendish Heritage Society (TWHS) and published originally almost 40 years ago, in 1975….this is a favorite side dish that is easy to prepare. I love the use of “sprinkle” and “dot”….what you call a “conversational recipe”
The hardest part is waiting patiently to bake long enough to blend all the flavors for a melt-in-your-mouth creamy potato experience!
Patience is a virtue…
I read somewhere that Cauliflower is the new “Kale”. That must mean that more and more people are discovering that it is healthy for us, and also okay to experiment in new and unique recipes.
Way back in the 20th Century, one of popular ways to serve Cauliflower was covered with a rich, creamy Hollandaise or Cheesy Sauce.
Here’s a simple way to enjoy using Balsamic and Olive Oil.