This salad is at its most simple a great big excuse for me to make Green Goddess Dressing. I’m a California girl through and through and Green Goddess is too.
Though this dressing is just a tad bit older than me — it has been around, by some accounts, since the 1920s when a chef at the Palace Hotel made his West Coast version of the classic French sauce verte. If you grew up out west, you probably remember that Green Goddess was all the rage right about the time Madonna came out with Material Girl and Regan was our commander in chief. But, with time, this dressing went the way of shoulder pads and scrunchies and became all but obsolete.
Continue Reading: Bringing It Back 80s Style →
My favorite salad recipe to welcome spring — roasted salmon, asparagus, fingerling potatoes, and watercress with Crème fraîche Dressing.
Continue Reading: Salmon, Asparagus, Watercress Salad with Crème fraîche Dressing →
My latest twist on Chicken Noodle soup made with soba and miso.
Continue Reading: Miso Chicken Soba Noodle Soup →
Keeping it simple in the kitchen and tips for a fabulous winter salad.
Continue Reading: Simplicity and The Salad Principles →
A vegetarian version of the classic Korean BBQ dish, bulgogi, that works great as a cocktail party small bite or a light meal.
Continue Reading: Mushroom Bulgogi Lettuce Wraps →
A riff on my childhood favorite B.R.C. (bean, rice, and cheese) burritos, this bean, quinoa, and cheese taco is a simple recipe that you could pull together for a last minute meal.
Continue Reading: Pretty. Easy. B.Q.C. Tacos →