Caesar Salad

“Make this more or less garlicky to your taste.” INGREDIENTS 4 cloves garlic, peeled 1/2 teaspoon salt 2 teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce salt and pepper to taste 2 to 4 anchovies, rinsed and mashed or equivalent in paste 1/2 cup extra virgin olive oil 2 large eggs, gently boiled for 1… Read more »

Broccoli Salad

“Quick and easy and a great way to eat broccoli. The dried cranberries add a lot more zing than raisins. ” INGREDIENTS 1 package broccoli slaw or 1 head broccoli 1/2 pound bacon crumbled 1 cup shredded cheddar cheese 1 onion, chopped 1/4 cup dried cranberries, soy nuts DRESSING 1 cup light mayonnaise 1/4 cup… Read more »

Beet and Goat Cheese Salad

“I love beets when they are ready in the garden. This is a simple but elegant way to serve fresh beets.” INGREDIENTS beets, boiled and sliced goat cheese olive oil balsamic vinegar (optional) salt and pepper DIRECTIONS Cut off the greens of the beets leaving about 1 inch of the stem on. Do not cut… Read more »

Bow Ties and Asparagus

“We often have this light pasta for lunch. Think of it as a healthier version of mac and cheese. The recipe was inspired by my Grandmother who cooked me bow ties in chicken broth when I was a child.” INGREDIENTS 350 grams bow Ties or ditali 12-14 spears asparagus, cleaned 3 cups chicken broth water… Read more »

Perfect French Fries

Having grown our own potatoes for the last three years we of course make our own french fries.  I’ve discovered three secrets to making the best french fries: Cut the fries the same size — we like ours about 1/4 inch in size, the longer the better. Soak the cut fries in ice cold water… Read more »