• FAQ
  • About Us
  • Recipe Index
  • logout
  • Privacy Policy
  • Homepage

cu_logo

 
  • Recipes
  • Traveling
  • About
 
 
  • Be Healthy

    • Beef Bone Broth
      Beef Bone Broth
    • Cleansing Ginger Chicken Soup
      Cleansing Ginger Chicken Soup
    • Healthy Asian Chicken Salad
      Healthy Asian Chicken Salad
    • Healthy Veggie Burritos
      Healthy Veggie Burritos
    • Pork Bone Broth
      Pork Bone Broth
    • Travel Necessities
      Travel Necessities
 

Potato and Green Bean Salad

On 3:05 am By Denise Woodward
I love, love, love this Potato and Green Bean Salad recipe which was inspired by my friend Diana who was inspired by David Tannis.  Diana made it over the Fourth of July, and it was a huge hit with the entire crew.  It was so good that I could not stop thinking about it.  Yes, [...]
read more
Cucumber Radish Salad

Cucumber Radish Salad

On 3:05 am By Denise Woodward
Summer salads are my jam.  When produce is exploding I make some sort of salad for lunch as well as dinner.  It could be as simple as a green salad using amazing greens or a big salad full of everything I can think of, to enjoy as a main.  This recipe for cucumber radish salad was [...]
read more
Spicy Harissa Chickpea Salad

Spicy Harissa Chickpea Salad

On 3:05 am By Denise Woodward
This Spicy Harissa Chickpea Salad recipe has become part of the weekly rotation at our house.  It is light enough to serve alongside grilled fish or a big plate of hummus; but hearty enough to enjoy in a big bowl on its own for lunch. The inspiration for this salad came from a food memory [...]
read more
Watermelon_Charred_Corn_Salad

Watermelon Charred Corn Salad

On 3:05 am By Denise Woodward
I was never a watermelon fan growing up.  Mainly because I wore braces and during that time in my life. there weren’t seedless watermelons around.  As an adult I use to occasionally enjoy a slice or two, but not often.  Then someone made a savory salad from seedless watermelon, and I was sold.  I recently [...]
read more
Three Bean Salad Recipe

Three Bean Salad

On 3:05 am By Denise Woodward
I vaguely remember this being the regular meal eating rotation when I was growing up.  I, also, had forgotten about it until last summer when we were visiting my sister and her family.  My brother-in-law, made a version of it and suddenly childhood memories came rushing back.  Needless to say, I came home and began [...]
read more
Freekeh Kale Salad with Crispy Harissa Chickpeas

Freekeh Kale Salad with Crispy Harissa Chickpeas

On 3:05 am By Denise Woodward
We eat a lot of salad.  I hardly ever share the recipes over here, as I usually am tossing together ingredients, splashing on some olive oil along with fresh citrus or vinegar and then serving it.  Some of these salads are mind blowing such as this one that was created last winter using a bunch [...]
read more
Roasted Brussels Sprouts and Butternut Squash Pasta Salad

Roasted Brussels Sprouts and Butternut Squash Pasta Salad

On 8:05 pm By Denise Woodward
Did you know that October is Healthy Pasta Month?  Not that I need a reason to celebrate eating pasta, but I am excited to be taking part in the celebration with Dreamfields Pasta.  I cannot wait to share this recipe for Roasted Brussels Sprouts and Butternut Squash Pasta Salad recipe with you, which we are Fall-ing in Love with. [...]
read more
Recipe: Classic Potato Salad Ingredients: 6 russet potatoes 4 eggs 1 1/4 cups mayo 2 tablespoons yellow mustard 1 tablespoon red vinegar 1/2 cup red onion, small dice 3 stalks celery, small dice 1/4 cup minced fresh dill salt black pepper Method: Peel the potatoes and chunk into chunks. Place into a very large pot filled with cold water and a sprinkle or two of salt. Bring to a boil, then reduce to heat to medium simmer. Cook until the potatoes are fork tender; about 20 - 25 minutes. Place the eggs into a small sauce and cover with cold water. Bring to a boil, then turn off the heat and let sit for 15 minutes. Place the eggs in cold ice water and let cool for 15 minutes. Drain the potatoes, then immediately rinse with cold water to stop the cooking. Let the potatoes sit in a colander for an hour to release any extra water. In a large mixing bowl combine the mayo, mustard, red onion, celery, vinegar and dill. Stir to combine, then season to taste with some salt and pepper. Stir in the potatoes, lightly mashing some of them. Cut the eggs into small pieces, then fold into the potato mixture. Serve. Eat.

Classic Potato Salad

On 5:41 pm By Denise Woodward
I have been taking advantage of being home, and finally getting around to making some favorite recipes to share.  I originally had intentions of sharing something sweet.  It was almost ready; then our ice cream maker decided to quit.  I wasn’t going to share this recipe for a classic potato salad for another week or [...]
read more
Page 1234...»Last »
 
  • We hope you will join us on our culinary capers as we share the food we love to cook. Pull up a chair, and stay awhile, and remember, “Food isn’t meant to be perfect, it is meant to be shared.”

  • The Daily Dish

    By RSS
    bloglovin
  • What’s In Season

    1. Asparagus
    2. Green Peas
    3. Fava Beans
    4. Strawberries
    5. Lamb
  • popular posts

    • Chocolate Chip CookiesChocolate Chip Cookies
    • Irish Soda BreadIrish Soda Bread
    • Homemade Cornmeal Griddle Pancake MixHomemade Cornmeal Griddle Pancake Mix
    • Jimmy Nardello Peppers with BurrataJimmy Nardello Peppers with Burrata
 

footer_logo

  • Recipes
  • Privacy Policy
  • About
  • Disclaimer
  • facebook twitter pinterest instagram Google
     
    Copyright © 2021 • Chez Us.