Roasted Beet Salad

by Heather Harris Brady I know, a whole lotta people hate beets. But if you’re one of them then you’re probably skipping this post anyway. I happen to really like them. I like them even more when they’re ginned up with some vinegar and sprinkled with feta or goat cheese. Roasted beets are your friend….

Summer Crab Salad

by Heather Harris Brady Earlier this year in California I had an amazing plate of pasta – achini de pepe and crab in an alfredo sauce. It was all things it should be – thick, rich and luxurious at the point where it left rivulets of butter on the dish. But one can’t live like…

Thousand Island Dressing

by Heather Harris Brady It’s salad time but I have to say I rarely buy dressings. I usually just settle for throwing together some kind of vinaigrette when I need one. However, one day I had a beautiful buttery leaf lettuce and a yen for Thousand Island. Most of the recipes I found called for…

Greek Chicken Pitas

by Heather Harris Brady Back in the days when we were footloose and fancy-free urban dwellers, and by fancy-free I mean child-free, my husband and I used to hit up a coney island at least once a week. In the Detroit area coney islands are often Greek in nature, with amazing salads, spinach pie, and…

Chickpea Salad with Greek Dressing

by Heather Harris Brady While most of my posts come from my kitchen at home I’m breaking new ground here to bring you this post – lunch at my desk. As spring creeps in at a glacial pace I still find myself craving nice salads for lunch. It’s a great gluten free, vegetarian entree, plus…

Farro Pilaf

by Heather Harris Brady Due to some technical/computer difficulties yesterday I couldn’t get this portion of the recipe added to yesterday’s post. So I’m putting it in today instead. Farro is the oldest cultivated grain in the world, resistant to diseases and willing to tolerate poor soils. It’s high in fiber, protein and packed with…

Charred Asparagus

by Heather Harris Brady This idea comes from the most recent issue of Cooking Light. It inspired me to throw together this quick side dish. Once you get your pan hot it all comes together in under five minutes. If you added some cooked brown rice it would make a fantastic pilaf or a filling…

Fruit & Vegetable Rainbow Salad

by Heather Harris Brady Since the roast beef and yorkshire pudding are on the heavy side, I wanted a light and pretty salad to go alongside. This is really quick to throw together, with whatever looks best in the produce section. I made an easy honey-lime vinaigrette and tossed it all just before serving. Fruit…

Midsummer Night’s Dinner: Mustard Roasted Potatoes and Strawberry Salad

by Heather Harris Brady I did break down and turn the oven on for these potatoes because they are one of my husband’s favorites. They’re based on a recipe from Ina Garten’s Barefoot Contessa Parties cookbook, so they’re super easy and delicious. Mustard Roasted Potatoes, Serves Four Four medium Russet potatoes One medium onion 1/2…

Candied Grapefruit Peel, for Salads

by Heather Harris-Brady Since it’s getting to be salad time I thought I would post these little nibbles. You could also put them out with drinks, as part of a cheese course or as a dessert garnish. But they also make an interesting addition to salads, with goat cheese and chopped nuts. Plus, you’re making…

Honey Mustard Fruit Slaw

by Heather Harris-Brady This is a nice bright side dish for spring. It’s also healthier, since my dressing is based on yogurt and not mayo. Honey-Mustard Fruit Slaw, Makes six servings 1-1/2 c. plain nonfat yogurt 1/3 c. honey 2 T. dijon mustard 1 T. sugar One lemon 3 c. finely shredded green cabbage 2…

Warm Goat Cheese Salad

by Heather Harris Brady The leaf lettuce is nearing its end in my garden (at least until fall) so I wanted to give it a fitting finish. Leaf lettuce takes me back. It was always one of the first things out of our garden each year – big, green, ruffly black seeded simpson. My grandma…