Spring Chopped Salad with Tarragon Vinaigrette

Dressed for Dinner

Recipe Inspired by Salad for Dinner

Chopped salads are frequently found on Los Angeles menus, and I can see why. Consisting of hardy fresh vegetables topped with assorted cheeses, meats, and condiments, these wilt-proof salads are perfect in hot weather. As temps top the high 80s in the Santa Cruz mountains—and we get lots of fennel and cabbage in our CSA share—it’s time to get chopping. The idea of chopped salad is that a variety of veggies are cut into a similar size and shape, then goodies like chicken, capers, olives, onion, and cheese are added. A quasi-Mediterranean invention, this salad is usually dressed with an herby vinaigrette. Sturdy ingredients make leftovers stay fresh and crunchy.

Rosemary Chicken with Fennel

Warm and Savory Winter Meal

Recipe by Yankee Magazine

Welcome to 2012! I like to believe that the first few days of the new year set the tone for the entire year, and intentionally create the kinds of experiences I like during those days. So today I finished up a bit of old business, spent cozy time with my husband, chatted with a friend, took a walk, and simplified my New Year’s Day dinner plan.

Braised Fennel with Tomatoes

Recipe Adapted from Monday to Friday Cookbook by Michele Urvater

 

I first found the Monday to Friday Cookbook at the library. After several recipe successes, I bought one of my own. The book's idea is easy preparation of meals during the week. Note that this doesn't always mean that the recipes are quick to prepare. Still, the sections on organizing the pantry are useful, the general tips for various kinds of foods practical, and the volume contains some stellar recipes. Like this one.