Bring Back Cheddar

Cheddar and Smoked Chicken Salad with Creamy Roasted Shallot Vinaigrette

It wasn’t until Cabot Creamery delivered a box of cheddar, that I decided to toss cheddar back into my salads. The only reason why I stopped, was because feta, parmesan or goat cheese also became a few of my favorite salad additions. As a kid, Dad used to effortlessly toss large garden salads of tomato wedges, crisp iceberg lettuce, chunky carrot slices and thick, sliced cucumbers with cheddar chunks thrown into the bowl. Other people made similar salads with cubes of meat. Dad also introduced to us to salads made with greens grown from our backyard garden. When most people were eating sweet iceberg, we were munching on delicate, bitter greens: the type of pre-washed greens most people currently buy. Today’s salads are nuanced plates with artfully arranged vegetables.

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What’s Not to Like About Okra?

Grilled Okra with Blueberry Spice Rub

Gotta love social media. Out of all the positive responses to the picture of grilled okra posted on My Life Runs On Food’s Facebook page, one person’s response was “yuck… not my cup of tea.” The response was annoying to read, but I wasn’t entirely mad. Okra isn’t my cup of tea, either.

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Appetizing Event: “Blues Crawl” Evening Inspires a Blueberry Hominy Salad with Dandelion Greens

Blueberry and Hominy Salad with Dandelion Greens

A few weeks ago, I was invited to a “Blues Crawl, a blueberry-theme dinner. The evening started with a Blueberry-Jalapeño Margarita from The Arlington Club. Then we proceeded to tasting Blueberry Tamales from Fonda Chelsea Restaurant. The main course was Blueberry-Coffee Rubbed Skirt Steak served with Tomato Confit and Mascarpone Polenta from The Delicatessen. The evening ended with LAVO NYC’s Blueberry Semifreddo with Essential Blueberry Sauce. All the savory dishes brought out blueberries’ tart and juicy flavor without tasting similar to a dessert.

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