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I have my friend Courtney Mertens to thank for this jewel. She makes it often, although she uses a different dressing. I couldn’t find the cookbook that contained the dressing recipe so I had to improvise. I like this dressing a great deal though, and I love using honey in my…well, everything. So this …click to continue Strawberry and Spinach Salad with Salt and Pepper Pecans It is summer in Texas and if you eat even remotely seasonally, or shop at the farmers markets, you are now on your 100th side dish of squash and zucchini for the year. Needless to say, one is rewarded in this zone for having several clever ways to deal with these little devils. A …click to continue Squash and Zucchini Salad 
This is a beet salad. This is not a salad which, incidentally, contains some beets. If you do not like beets, you are not going to like this salad. I say this because I find that people are rarely luke-warm on the issue of beets. One either loves them or hates them. I fall …click to continue Roasted Beet & Pickled Red Onion Salad 
Lily and I love artichokes. I just love that I can eat thistles. I have also loved them since I was a child. The first time I ever found one in a restaurant was in The Ore House in Durango, Colorado, and I was pretty sure that made it the best restaurant in the …click to continue Artichoke and Feta Croquettes 
Tabbouli…Tabbouleh…Tabouleh…Tabbooleh There are many spellings and many more variations on this wonderful Lebanese-Syrian-Middle Eastern-Arabic-Turkish-turned-American dish made of wheat, parsley, lemons, tomatoes, and often feta, mint, cucumbers, and onions. I’m lucky in that my neighbor Linda is of Lebanese descent and she can help me anytime I dip my little redneck toe in to international …click to continue Tabbouli…Tabbouleh…Tabouleh…Tabbooleh |
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Copyright © 2013 Kelly Dean Yandell - All Rights Reserved |
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