Tag Archives: Salad

Scrumptious Summer Salads

July-August-2017

This article originally appeared in the July/August 2017 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2017.  All rights reserved.  Reprinted with permission.

June’s Bounty

June's Bounty

This article originally appeared in the June 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2015.  All rights reserved.  Reprinted with permission.

Picnic En Plein Air

Picnic En Plein Air

This article originally appeared in the May 2013 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2013.  All rights reserved.  Reprinted with permission.

Baby Bella Soup and Sesame Fennel Salad

For an Asian inspired soup and salad course or for a light lunch…

Baby Bella Soup

Ingredients:

5 tablespoons salted butter

2 tablespoons extra virgin olive oil

3 cloves garlic

1 1/2 pounds Baby Bella mushrooms, sliced

Juice of one lime

1 1/2 cups beef stock

Black garlic salt

Fresh ground black pepper

Sesame oil

Soy sauce

In a nonstick sauté pan, heat the butter along with the olive oil until the butter is melted.  Add the garlic and sauté for just a few minutes, until the garlic is slightly browned.  Add the mushrooms, and sauté until they are “al dente” – about 8 minutes.

Mushrooms cooking

Then, add the lime juice and enough beef stock to make a soup.  Bring to a boil, then add a few pinches of garlic salt and pepper to taste.  Also add a dash of sesame oil and soy sauce.  Simmer for about 10 minutes, and serve with thick slices of crusty bread.

Mushroom Broth

Sesame Fennel Salad

Ingredients:

1 heart Romaine lettuce, sliced

1 small fennel bulb, very thinly sliced

White balsamic vinegar glaze

Extra virgin olive oil

Black sesame seeds

White sesame seeds

Sea salt

Fresh ground pepper

In a salad bowl, placed the fennel slices atop the Romaine lettuce.  Drizzle with white balsamic vinegar glaze and olive oil to taste.  Then, sprinkle with the sesame seeds, and season with salt and pepper to taste.

Asian fennel salad

A Moveable Feast

Check out my September issue of The Judicial Palate.

A Moveable Feast

This article originally appeared in the September 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015.  All rights reserved. Reprinted with permission.

June’s Bounty

Check out my June issue of The Judicial Palate.

June’s Bounty

This article originally appeared in the June 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015.  All rights reserved. Reprinted with permission.

Fresh from the Farm Stand

Enjoy some summer recipes in my July/August issue of The Judicial Palate.

Fresh from the Farm Stand

Farm Stand

This article originally appeared in the July/August 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.

 

Save Those Squash Blossoms!

If you are fortunate enough to have squash blossoms in your own back yard, don’t let them go to waste! They are only available to enjoy for a few short weeks.  When I walk through the neighborhood and spot these beautiful flowers in a garden, I hope that the owner will use them at their peak and make fritters for dinner.  If you are not growing your own, see if a local farm or market will supply you with these summer delicacies.

The mild squash taste of the flowers makes for excellent fritters; however, if you are in the mood for a non-fried option, try the vibrant flowers in a salad.  A very simple one to showcase both taste and color is to slice a juicy, ripe tomato into wedges and add strips of squash blossoms.  Combine with fresh basil for some green, and top with a light dressing of balsamic vinegar and extra virgin olive oil.  Of course, season with sea salt and fresh ground pepper.  This salad should prove to be one of your favorites this summer.

Squash Blossoms