Tag-Archive for » salad «

Creole Crab and Avocado Salad

I hope you all had a wonderful Thanksgiving. Ours was exceptional. This year we celebrated the holiday at my sister-in-law’s house with 34 of the hubby’s closest relatives—his parents, siblings, their families and his double first cousins and their families. I think I’ve mentioned Larry’s double first cousins before. Remember? One of his dad’s brothers married one of his mom’s sisters. They had four kids who are now all grown up with kids of their own. Cool, huh? I think so. Anyway, as you might expect, this group—which currently spans three [ ... ]

Grilled Potato Salad with Onions and Jalapeños

Here’s the recipe for the potato salad I made last week to go along with my Grilled Skillet Steak. The potatoes, like the steak, are cooked twice. They are first parboiled then grilled making this side dish just as flavorful and exciting as the main. If you plan on serving the two together like I did, put the potatoes on to boil right before you throw the steaks on the grill. After you remove the steaks from the grill, place a grill pan next to the preheated cast iron skillet and finish both the steaks and the potato medley at [ ... ]

Broccoli Salad

I often make big batch salads on the weekends to kick off Sunday suppers with my family and feed me lunch throughout the week. In order for these types of salads to work, they need to be made with tasty and tough ingredients. You know, foods that won’t wilt or spoil before I’ve reached the bottom of the bowl later in the week. Pastas and potatoes are obvious choices for these types of salads, but they tend to leave me sluggish–a feeling I’d rather not fight every afternoon. So I lean more towards hearty greens and [ ... ]

Muffuletta Pasta Salad

If you’re heading to a potluck this Fourth of July or at any time this summer, break away from boring with my Muffuletta Pasta Salad.  In this recipe, I’ve taken the full flavors of the iconic New Orleans muffuletta sandwich and tossed them with pasta.  Those include spicy cured meats, marinated olives and lightly pickled vegetables (both of which are represented in the one and only muffuletta condiment, Italian Olive Salad), smooth provolone cheese and even toasted sesame seeds–which mimic the bite and earthiness of the round Sicilian loaf on which the sandwich is traditionally served.  If you end up [ ... ]
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