Greek Greens ... the base technique is a wonderful way to 'hold' fresh greens for a couple of days so they can be used later, this year in a great fish and pasta salad (recipe added to the post) ... how great? so great that a nine-year old came back for seconds!
Leeks & Asparagus ... very simple, just leeks in butter, this year with fat spears of asparagus that held their shape but turned almost cream ... luscious!
No-Cook Taboulleh ... just delicious! And the calories dropped in half by changing the proportion of couscous:tomato and cutting the olive oil.
Carrot Coins with Dill ... served at room temperature or cold, just barely cooked carrots tossed with fresh dill, great flavor and texture combination, a good refrigerator salad
Red Onion Beets ... if you've got cooked beets, a quick 'n' easy side dish ... just sauteed red onions warmed with beets and capers ... isn't it pretty?!
Beets with Feta ... oh so simple and sumptuous, quick-quick with pre-cooked beets ... a recent hit with 20-somethings atop salad greens with a bit of dill
From the Kitchen Parade Archives
Quinoa & Black Bean Salad ... cool, refreshing and healthful, good for potluck and easy supper side salads
Tomato Soup Vegetable Salad ... my grandmother's favorite summer salad, a definite throw-back to the 60s and 70s, made contemporary with veggies and low-fat products