Monthly Archives: March 2015

Roasted Cauliflower Salad with Walnuts

This recipe also comes from the March/April 2015 issue of Eating Well. Chef Michael Solomonov has an Israeli restaurant in Philadelphia. Once again, the addition of tahini and walnuts to the cauliflower turns boring into bravo! We streamlined the preparation … Continue reading

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Potatoes with Green Tahini Sauce

Tahini has been added to our list of cooking essentials. Tahini is a thick paste made from crushed sesame seeds, a sesame version of peanut butter. Tahini plus pureed chickpeas is the basis for hummus, and many people use the … Continue reading

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“Smoky” Cole Slaw

We were considering calling this recipe “telephone,” after the children’s game. If you’re not familiar with the game, a written message is whispered to a second person, who must remember the message and whisper that message to a third person. … Continue reading

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Mango Chutney

Some people are afraid of mangoes. There is grounds for that fear; it takes some expertise to pick out the ripe mangoes, at least if you frequent supermarkets like the ones we shop at. Then when it comes time to … Continue reading

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West Indies Burger

We opened our 2015 grilling season with this recipe from the book, The Burger Meisters, by Marcel Desaulniers, 1993. The book was a collection of burger and side dish recipes from 47 alumni of the Culinary Institute of America, designed … Continue reading

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