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Roasted Red Pepper and Green Bean Salad
Lisa made this salad tonight as a starter for the lasagna. It’s modified from a Cooking Light recipe found online. Green beans are quickly cooked until crisp-tender and tossed with roasted red bell peppers and mushrooms in a red wine vinegar and cilantro dressing. Chris says: I love salads like this. Lisa says: Yeah it […]
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Leek and Tomato Soup
We made this leek soup as a starter dish this week. It was a good way to use up some leftover produce, and we had the rest of the ingredients on hand. I’d recommend adjusting the spices according to your own preferences, the recipe as listed was just a little bland. Chris says: Anything to […]
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Roast Mushroom & Baby Bean Salad
To accompany our crab cakes tonight, I made this roasted mushroom salad featuring roasted shallots, green beans, and a tarragon dressing made from olive oil, lemon juice, and the liquid given off by the mushrooms themselves — mushroom lovers, this is for you! The only modification from the original recipe, found in Fitness Food, was […]
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Caesar Salad
Well, more accurately, a lower-fat version of Caesar dressing made without oil and egg yolks. This recipe is from the Moosewood Restaurant Low-Fat Favorites Book. Chris says: Wow, for a low-fat Caesar this is pretty good. Lisa says: I’ve never made salad dressing before; I like it! Chris says: The leftover will be really good […]
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Tomato Salad with Queso Fresco, Pan-Roasted Green Onions and Guajillo Chile Dressing
We’re really enjoying the heirlooms lately, and I wanted to make something that would go well with the tortilla soup we were having as our main course tonight. This tomato salad from Mexican Everyday hit the spot — the dressing had a really unique toasted chile flavor and I just loved the ever-so-slightly wilted green […]