potato and wilted escarole salad
this winter salad is full of protein and tossed in a creamy dressing made with avocaodo (no mayonnaise or cream)
serves 4-6
what you need:
salad
1 small head frisée
1 small head radicchio
1 Belgium endive
8 fingerling potatoes, steamed or boiled
1 small head escarole, leafed
½ cup Cannelloni beans, drained and rinsed
(optional) ½ cup chopped walnuts, toasted
Peasant stew. Fit for a king and royally good:
my garbure
This month second graders all across America are reading as many books as they can that have been awarded the Caldecott Honor. One of my favorite Caldecott books is Stone Soup by Marcia Brown. The book is about three hungry soldiers who convince (or trick) a town of peasants to make soup from stones (and other on-hand, but hidden, ingredients). The effort culminates in a soup that the peasants declare is “fit for a king.” While we are not making soup from stones, the ability to make a simple yet hearty soup with on-hand ingredients (and a few seasonal vegetables which I consider under-used but easily obtainable) is the inspiration for this week’s simple pleasure, my garbure. Read the rest of this entry »
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