It had been so hot lately in Los Angeles, and even though the day promised to be only in the high 70′s, I still did not want to heat up the house. It was also Friday, which in our house, means no meat. We had some left over grilled sweet peppers that I wanted to use, and some remnants of other vegetables. My friend, Amber, had planted a basil plant I had brought home into two larger containers, and they had plenty of leaves to go with my vegetables. So, what kind of good, cool salad could I make and still have the protein that our bodies require? Lentils were the perfect answer!
As I was checking out at my favorite store, the Adams Supper Market in Glendale, I mentioned my plan to the cashier, and said I would be back later to get some nice crusty bread to go with it if I didn’t have any at home. As it turned out, I did have bread at home, but by the time I discovered I didn’t have any butter, Adams Supper Market was already closed. No problem, Olive Toast to the rescue!
It’s a recipe for a cool, protein rich salad on a hot day.
It was almost Labor Day, and in Southern California, you know that it is going to be hot through the holiday. Such days are excellent for barbecuing, but I get tired of regular barbecue sauce, and I didn’t feel like having Highway Chicken either. What to do, what to do?
I remembered I had some packets of True Orange that I hadn’t even tried yet, so I thought I would make an Asian orange glaze for the chicken. Then I thought that Asian green beans would be good – but it was too darned hot – so went to the freezer to see if we had any green beans. No luck, but we did have a package of frozen Asian mixed vegetables. Asian Vegetable Medley salad was the way to go.
If you haven’t tried the True Citrus products, you’re missing something wonderful. There is True Lemon, True Lime and True Grapefruit, as well as lemonade. The product comes in little packets, and has no preservatives, just crystallized citrus. It’s wonderful for making sauces because there is no extra liquid. All are wonderful in water, or mixed to make drinks. I have plenty of recipes, just have a look. Continue reading →
A very long time ago, a friend took me to a wonderful restaurant where Santa Monica Blvd meets Beverly Blvd. in West Hollywood, California. The restaurant was called Figaro, and my friend said I should order his favorite salad. I don’t remember what it was called, but I have always remembered how good it was.
Years later, when this same friend came back into my life, I told him I had a surprise and presented this salad. He was so happy he almost wept, saying he never thought he would have that salad at Figaro’s again – as the restaurant had closed quite some time before.
My son and I love asparagus, especially the long thin ones. We like them with butter, lemon and pepper. I’m always excited when they’re in season. Asparagus are good for you, they are have anti-inflammatory and anti-oxidant qualities that can help with heart disease, diabetes, and may help prevent certain cancers. Not bad for a vegetable that sometimes makes your bathroom smell like asparagus!
When I was a child, my mother would sometimes bring home the white asparagus in the can. That was a big treat – except it didn’t have much flavor. When I saw white spears that looked a lot fresher and nicer than their green brethren, I knew I could so a lot better, so I decided to bring them home and marinate them.
One of the ingredients in this recipe is True Lemon. If you haven’t tried True Lemon yet, do it. True Lemon is crystallized fresh lemon juice and oil. It doesn’t have that bottled lemon juice flavor, and since it’s dry, it won’t affect your recipe in the way that lemon juice can. It’s also great because you can carry it with you and put it in water or other drinks as you desire. Right now, they’re even having a special promotion and will give you a free box if you spend more than $10.00.
I am so happy that the warmer weather is here, and salads are the way to go. Composed salads made by stuffing a fruit or vegetable are a favorite in our house. I found crayfish at the store, and bought some shrimp to go with it. Since we usually eat seafood on Fridays, using the shrimp and crayfish to stuff an avocado seemed like a perfect idea. Spane and I also love asparagus, which looks lovely on a plate. It is also the year that Haas avocados are plentiful.
Avocados produce fruit prolifically every two years, that’s why they are expensive one year, and really cheap the next. Did you know that all commercial, fruit-bearing Hass avocado trees have been grown from grafted seedlings propagated from a single tree? The tree was grown from a seed bought by Rudolph Hass in 1926 from A. R. Rideout of Whittier, California. The mother tree stood for many years in front of a residence in La Habra Heights. The tree died when it was 76 years old and was cut down on 11 September 2002 after a ten-year fight with root rot. Two plaques by the private residence at 426 West Road mark the spot where it grew. Because of the avocado, just about any food with California in the name has avocados. I love ‘em.
When I was a little girl, my mother used to go on about how she loved going to her grandmother’s house when she would serve Lobster and Rose salad. I was always hoping that my mother would recreate the recipe, but she never did.
When my great-grandmother was making this salad, lobster was a lot less expensive. I decided that for my birthday, despite to cost, I would recreate Christine Jorgensen’s recipe myself.
I went to the market and bought a small lobster tail. I broiled it and put it on the table to cool before putting it in the refrigerator. All of a sudden, I heard a ker-plunk, looked up, and there was our Maine Coon cat, Miss Rolo Louise Knocker-Offer Boswell, looking guilty, with the end of the hot lobster tail in her mouth, trying to run off with it. I ran up to her and said “Hey, you can’t have that. That’s MY dinner!” I grabbed it, and washed it off. I don’t think she had gotten a chance to eat any of it.
Spane and I had the lobster and rose salad for my birthday dinner. When I tasted it, I could understand why my mother had gone on about how good it was. The combination of buttery lobster and astringently sweet rose was an incredible treat for my mouth. It was truly amazing!