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.

Soup Hacks and Four Favorite Recipes

I’ve been making soup, again. Soup takes time to make, but it’s easy. Everyone should have a few good soup recipes at the ready.

Tomato soup is one of my go-to’s. I was desperate to not go shopping the other night and I found some tomatoes we put up in 2016, and a can of coconut milk. I added grilled cheeze sammies, It was a little bit perfect dinner.

I love this recipe. Be sure to soften the onions before blending, mine had a little too much tooth. I didn’t add carrots, so I added a little sugar, and I subbed granulated garlic for fresh garlic, cuz I was being lazy, and I was just gifted some amazing dehydrated garlic from Irene’s Farm, and I was dying to use it.

My all time favorite soup at a restaurant is the pasta fagiole at Farfalla on Hillhurst. I think they use orzo and refried beans for this delicious and hearty soup. Brilliant results. Try it.

 I make a mean white beans and greens soup, and a good black bean, too. I tried the Trader Joe’s black bean soup and thought it was terrible. I added a can of strained and rinsed black beans and sautéed peppers and onions, and it helped a lot.

This mushroom barley is delicious, but takes a little more dedication in the kitchen.

Miso adds amazing flavor. Don’t forget some nutritional yeast if it’s tasting a little flat. Dried vegetable stock is also a great fortifier. I got some vegetarian broth from the Trader, too. Tasted like water. I also like to finish all my soups with a little apple cider vinegar and a pinch of sugar.

The first soup I ever made, all by myself, back in my New York City apartment in the late seventies, was this  lentil soup. It never ceases to satisfy.

I also add a little squirt of ketchup, sometimes, to sharpen flavors and to add a ruddy color. If you happen to have a can of creamed corn in your cupboard,  use that instead of pureeing the frozen corn.  That’s how it originated.

If you’re near a Farmer’s Market, Pick up some healing broth at Korean Dave’s. By itself, or jazzed up with some earthy ‘shrooms and greens, this is the best broth around.

Don’t forget to spread a little mayo on the outside of your grilled cheese before griddling,  and bon appetit!