I’d like to make the case for Stand-Up Dinner. Not all the time, or even very often, but every once in a while it makes sense to eat while standing. Cider making evenings are just such an occasion in our household.
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It’s the kind of salad that you make on Sunday and then eat all week long for lunch. You can substitute any green veggie you like for the broccoli – try finely chopped raw kale, steamed green beans, or baby spinach.
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This salad is great for a light spring supper and it is a pot-luck crowd pleaser. Feel free to adjust the spiciness of this dish by cutting back (or ramping up!) on the sriracha sauce.
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I've been making one variation or another of this granola since I was in college. I lived in a co-op house with a bunch of hippies and we ate a lot of granola. My friend Wayne said it was so addictive that he had to swear off the stuff.
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It’s nice when a vegetable salad can be prepared ahead of time. This one actually gets better when it marinates for several hours. It complements just about any Mediterranean main dish. Serve alongside roasted chicken, eggplant parmesan, pasta, or make it the centerpiece of a platter with hummus and pita chips.
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The active time is only about 10 minutes for this soup. It takes some time for the peas to cook, but once they are done it comes together very quickly. Fresh herbs are preferred, but I substitute dried herbs all the time, and it is still wonderful.
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