- March 13, 2013
- Appetizers, Cold Appetizer, Entertaining, Made by Me, Recipe Journal, Salads, Sides
- No Comments
A refreshing combination of heirloom tomato and watermelon wedges with layers of contrasting flavors and ricotta salata cheese.
Perfect for spring or summertime entertaining.
- January 25, 2012
- Lunch, Made by Me, Pulses + Grains, Recipe Journal, Salads, Sides, Vegetables, Winter
- No Comments
Recipe: Red Wheat Berries Salad with Beets, Watercress and Goat Cheese Tossed in Clementine Vinaigrette
Wheat berries are unprocessed kernels of wheat with just the husk removed, hence reserving all the grain goodness. I love using hard spring or winter red grains because of their nutty flavor and chewy texture, for the fact that they don’t lose their shape throughout the cooking process and that they taste even better the longer they sit in the dressing.
This red velvet cake recipe, from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito, is one of my favorite tested versions. The creme fraiche frosting recipe from Martha Stewart Living Magazine is equally not too sweet and spreads easily.
Herbed green olive, pomegranate and walnut salad. Is this a salad or a relish? I always find myself asking that. I think it can go either way, because it is equally delicious when served with bread.
Super easy. All you have to do is grab a handful of firm green olives, preferably a variety with a slight bitterness to it, and combine it with some fresh herbs, pomegranate arils, and walnuts. The dressing is made with essential ingredients commonly found in the cuisine of Armenia, the Levant and surrounding regions.