Purple food week continues: This is the sister dish to yesterday’s post. Another simple, easy-to-make salad, this time with tomatoes and red-hot — or should I say purple-hot — pepper from the ornamental pepper plant outside our kitchen window.
Purple food week continues: Tonight I made a light salad out of vitelotte potatoes, with a gentle dressing of olive oil and lemon.
This Saturday brunch included fresh-baked lahoh, a purple salad with ginger-dill dressing, a cheese-herb omelet and a random assortment of roasted purple vegetables. The lahoh was great, and is noteworthy because I don't think many recipes for this Yemenite pita appear in English
This Saturday brunch included a personal-sized baked spinach shakshuka, an Italian-style chopped salad, chocolate chip cookies made with the New York Times’ recipe, and more. Brunch is always a pleasure.
Today’s version of our weekly ritual included oatmeal-whole wheat waffles, a spinach-cheese omelet, a nice fresh mixed-green salad, a few of our homemade olives, and, of course, coffee from David’s Coffee at 49 Levinsky, my favorite coffee roaster.
This recipe is inspired by the ali oli potato tapas they serve in Spain. I made this potato salad to bring to a party, and the real reason I chose this dish is that it’s completely homemade (and looks it), but takes only 10-15 minutes to make. I used about …
