Ffwd: Navarin Printanier with a vegetarian twist
Ffwd: Lentil, Lemon, and Tuna Salad

Beth's Coleslaw

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I never think of Beth cooking.  She is always on the go and thoroughly dedicated to her career as a television producer.  Because she is on the west coast and I am on the east coast we don't often get to go shopping or have spa days together.  We resort to drinks on a weekend night over the phone.  For her it is usually a rum and diet coke.  For me it where ever my whims lead me, a gimlet, karentini, or glass of wine.  We talk about everything from work to dramas over our love life's.

Last year I convinced her to start getting a farm share of fruits and vegetables.  It started with  her calling me for ideas and has ended up with sharing her experiments.  She has even become a food network fan.

image from distilleryimage8.instagram.comThis recipe stems from the Barefoot Contessa and is a perfect staple for summer cooking.

Chop vegetables accordingly.  Make dressing separately.  Combine and refrigerate at least 2 hours before serving.

 More sensational salads:


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Photo Credit:  Julie Cecchini


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