Usually I avoid a complicated combination of multiple recipes in one post, but everything except the rub I put on the sirloin was made from scratch in class last Sunday so it certainly can be done in one post. Besides, the people attending the class insisted that I post it. First, the rub. I created [...]

Categories: Lunch, beef, condiments, entertaining, entrée, salad, searing, supper, technique
Tagged: condiments, entertaining, entrée, Lunch, main course, salad, supper, technique

This is a wonderful winter salad that makes an excellent palate cleanser. It needs a little time for the flavors to meld, so you’ll want to be sure to put it together while you’re waiting for the rest of your meal to finish cooking. Start by thinly slicing a red onion. If you want to mellow [...]

Categories: dairy-free, entertaining, gluten-free, salad, vegan, vegetarian
Tagged: dairy-free, salad, vegan, vegetarian

When I have a full day planned in the kitchen–breaking down chickens, making stock, making soup, or similar activities–I like to reward myself mid-day with a chicken salad sandwich. It’s simple and tasty so I always make enough for two or three more meals. Today, I’m making soup so I have chicken stock, which is [...]

Categories: Lunch, chicken, salad
Tagged: chicken, Lunch, salad

It was a very hot day for Portland, and I didn’t really want to add to the heat by warming up my kitchen. With fresh blueberries, herbs in the garden, plenty of greens on hand, and a full pantry, I didn’t need any heat. The key component in this vinaigrette is blueberry syrup. I made [...]

Categories: gluten-free, ingredients, pantry, salad, vegan, vegetarian, vinaigrette
Tagged: dairy-free, gluten-free, ingredients, pantry, salad, vegan, vegetarian

“Why those ingredients,” one person asked. Another commented, “I can’t imagine how the flavors go together.” Here’s the why and how of this dish.

Categories: dairy-free, entrée, fish, gluten-free, salad, seafood, supper
Tagged: dairy-free, fish, gluten-free, main course, salad, seafood, supper

I walked into Whole Foods and saw that organic zucchini are on sale at only 99 cents per pound. It feels too hot to cook. Must have zukes for supper, but how?

Categories: dairy-free, gluten-free, salad, vegan, vegetarian, vinaigrette
Tagged: dairy-free, gluten-free, salad, slaw, supper, vegan, vegetarian, vinaigrette