Corn Chowder Salad

No time for chowder but have the same ingredients on hand, more or less?  Make this, robust and bright salad with a buttermilk dressing.   Variations Substitute halved cherry tomatoes for the bacon Substitute cilantro or basil for the parsley Substitute smoked trout for the bacon (see comment below)  ... Read more »

Ribollita (Tuscan Kale and Bean Soup)

This simple but thick and luscious soup is a mainstay of Tuscan cooking and used to be made by re-cooking (ribollire) yesterday's minestrone and simmering it over stale bread in this second incarnation. I make it all in one go, as do many Italians, but it is even better the next day. It takes a while to make unless you are using already cooked beans, but it is worth the time.   Ribollita calls for a modest list of ingredients and t... Read more »

Cook-with-what-you-have Nicoise Salad

I take the idea of Salade Nicoise and adapt it all summer long, i.e. take fresh and/or cooked vegetables, good Oregon Albacore (usually canned), and hardboiled eggs, drizzled with an herby and/or creamy dressing, as a complete, fabulous dinner. You can also skip the tuna as it's fabulous without too.   Quantities can be adapted to suit your needs and can be varied in all ways. You just want enough dressing for everything so scale ... Read more »