In the kitchen on Thursday: Clair's cabbage salad

My friend Clair made this when she came over and cooked dinner.

1 medium head of green cabbage
1/2 medium onion
2 small limes
1 1/2 Tbsp. honey
2-3 Tbsp. olive oil

Cut cabbage in quarters and remove the core from each cabbage. Slice into strips on the short side and place in a bowl. Slice the 1/2 onion in strips and add to the bowl. Add the juice of the two limes, the honey and the olive oil and toss well. Add salt and pepper to taste. Enjoy.

(Thanks Clair and Sean for an awesome dinner and a great time with good friends.)

In the kitchen on Thursday: An easy dinner

Once a week, Thursday  night to be exact, we have OYO for dinner. That is "on your own." This means that we all get our dinner—take out, left overs or cobbled together from what is in the fridge. The benefit is that food does not go to waste and we can make a meal suited to our individual tastes (I don't like spciy and my daughter does). I wonder what I am having for dinner tonight.

In the Kitchen on Friday: Thursday night dinner

(Thursday night dinner)

Easy Ranch Dip

8 oz. container of Sour Cream
1/4 C. Mayo
1/4 C. Ranch dressing mix

Mix all ingredients thoroughly. Serve with cut vegetables or  chips. I served mine with carrot and celery sticks and homemade Buffalo wings (and there were no leftovers).

In the kitchen on Thursday: Awesome summer salad

Asparagus and Bean Salad

1 lb. Asparagus
1 can (15 oz.) Cannellini beans

Dressing:
1/2 C. Olive Oil
Juice of one lemon
1 Tbsp. lemon zest
3 Tbsp. Dried Tarragon

Bring a pot of salted water to a boil. Break off the ends of the Asparagus and wash them. Add them to the pot with the heat off for 1.5 minutes. Immediately drain the Asparagus and place in a bowl with ice water. While the Asparagus is cooling, drain and rinse the can of beans and place in a salad bowl. Mix all the dressing ingredients in a small bowl. Add the Asparagus to the beans and toss in the dressing. Makes 4-6 servings.

Tuesday's Tip: Better Salad

Rip, don't cut salad greens

Except for Romaine, lettuce fares better when ripped then when cut. Tearing encourages breakage along naturally occurring cellular fault lines, while cutting damages cells, producing bruising and browning

From 101 Things I Learned in Culinary School by Louis Eguaras and Matthew Frederick

Tuesday's Tip: Spring is here..Have a Taco Party

How to Host a Taco Party....

Thursday in the kitchen: The side salad updated

Spinach Salad

3-4 C. Baby Spinach leaves, washed and stems removed
1/4 C. Pine nuts
1/3 C. Olive Oil
1 1/2 Tbsp. White Wine Vinegar
1/2 Tbsp. Mustard (I use Dijon)
Salt and Pepper to taste.

Place the spinach leaves in a sald bowl. In hot skilled, toast the pine nuts by shaking the skillet for 2-3 minutes. Then let cool. Mix the last ingredients together in a small bowl. Toss the spinach with the dressing and serve in 4 bowls. Sprinkle pine nuts on top.

Thursday in the Kitchen: Salad Dressing Makeover

Easiest Salad Dressing

6 Tbsp. Olive Oil
2 Tbsp. Vinegar (any kind)
Salt and Pepper to taste

Whisk all ingredients in a small bowl.

Italian Dressing: Use red wine vinegar and add 1 tsp. dried Basil and 1/2 tsp. dried, minced Garlic

Mock Caesar: Use white wine vinegar, substitute 2 Tbsp. Mayonnaise for 2 Tbsp. oil and add 1 Tbsp. grated Parmesan cheese, 1 tsp. dried, minced Garlic and one Anchovy, finely diced

Asian Sesame: Use rice vinegar and add 1 tsp. Tahini and 1/4 tsp. ground Ginger