Potato, Endive & Avocado Al Fresco Salad Recipe


Could not live without them. They are so versatile and satisfying. I like them every way. Perogies, smashed with Pommery Mustard, salt, roasted, steamed with butter and salt, and here’s my dirty little secret, ketchup, yum. I mean come on, french fries!!

Potato chips give me super powers!!

We make a bomb roasted potato salad with a couple of secrets I’m willing to share.  So simple –  we roast red potatoes in salad size pieces, when just done but not too brown, allow to cool slightly, toss with Mayo and a healthy dollop or Pommery mustard. Oh, and a bunch of sliced scallions, too. Do not refrigerate, the starch in the potatoes gets too hard, so prepare this dish before you are ready to eat. It’s warm and different and delicious.

We use Veganaise at the shoppe to keep it vegan!

I recently slow roasted a leg of lamb in celery, onions and white wine, and added these beauties the last half hour. Oh my.

The recipe I’m sharing today is in my cookbook.  Oh, and BTW,  my publisher lauded in the L.A. Times!  I think this recipe came to me by way of Alice Waters, but honestly, I don’t remember.

It was probably her, she’s very clever.

You’re gonna love it. Now, get some cake, call your friends and get together over supper.

You can thank me later.

Raspberry Salmon Recipe

Many moons ago, when my big brother was my head chef, he created a recipe. Not because he was infinitely clever, but because he was under the guidance of his superior little sister chef, who really crafted this sweet salmon masterpiece. I’ll spare you the whole process, but when you read the recipe you’ll think it’s a rather weird combination of things, not unlike my brother. (That’s him in the goofy t-shirt getting his hair pulled.)

I know it seems weird putting jam on salmon. Just go with it, it works out. It’s a great dish for a crowd and it looks great on the plate and…
it’s raspberry season people!

In the summer, nothing makes a better side dish for salmon than corn pudding…This recipe is also in my cookbook, and to make it easy, I updated the Amazing Corn Sensation recipe so it’s easy to find (first published in 2009!)

Happy eating everyone!