French lentils (or green lentils or Puy lentils) are great for salads. They have a nice, peppery taste and they hold their shape when cooked. This is a great salad for busy weeknights. It only takes 30 minutes from start … Continue reading
This main dish is another winner from Olive Magazine. Aside from the marinade time it is lightening fast to prepare. And honestly, I think you could skip the marinade time and just broil right after you pour the marinade over … Continue reading
Tartine was the first dish we ate after we moved into our Paris apartment. We ended up at nearby café just across from the metro station around happy hour. We got an apéritif at the bar, Kir Royale for me … Continue reading
Last week at the farmer’s market I picked up a “butcher’s steak” from Deep Roots Meat. A few weeks before I noticed their ground beef in a case by the produce section at my local grocery store. It was the … Continue reading
Serve over lettuce or spinach for a nice southwestern-style salad. You’ll notice purple in the picture above… That is because I used a purple bell pepper. This salad is great for lunch! Black Bean and Corn Salad Print Prep time: … Continue reading