Memorial Day Weekend is a week away and I’m hoping New York will see some consistent warm and dry weather. I don’t have anything planned for the weekend, I’m, just going to take it easy, but if you plan on getting some folks together, here’s an easy peasy salad recipe – Lettuce Wedge Salad. This recipe is slight a departure from the traditional. I’m a crunch fanatic, so if you are too you’ll love this salad.
Thyme Roasted Cauliflower is that everything dish. It’s a great appetizer, side dish, main course with additional side dishes, for lunch or dinner. Thyme Roasted Cauliflower is totally tasty and a treat to your palate.
I’m trying to find meals that will fend off my yearning for rib-sticking food, and I’m thinking kale might be of great help. I don’t think there is anyone who would argue with me when I say eating lots of kale is a good thing. Kale is filling, and when mixed with tasty food partners, it’s a great meal. Just like today’s recipe, garlic kale and farro salad. A delicious mixture of kale, farro, parmesan and pine nuts with a garlic dressing.
I remember as a child praying that my mother wouldn’t insist that I eat that green slimy thing she called avocado pear. Many folks in the Caribbean refer to the avocado as pear due to the shape of the fruit. When I was a kid, I thought it to be a bland heave-worthy tasting veggie that should be avoided at all cost. I had no idea that it was a fruit or how wonderful it truly tasted and the benefits it brought to my aging body. Now avocado is featured in so many of my foods, I revel in its luxurious taste and happy to let its nutrients do its work on my body. So today I made some avocado toast with poached egg.
A sensational first meal for the day. I sat to eat it on my terrace with a mimosa (or two) and my Kindle. I’m reading “The 7 Habits of Highly Effective People” by Stephen R. Covey. I’ve just started reading it – so no opinion as yet. There is no better way to spend a Sunday morning, eating a nutritious meal and reflecting on life’s possibilities.
