Terra Americana

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.

This recipe stems from the Barefoot Contessa and is a perfect staple for summer cooking.

• Purple and green cabbage - chocpped kind of chunkey, not shredded 1/2 head each
• 4 carrots shredded, in thick shreds
• 1/4 cup grainy dijon mustard
• 2 tbsp Tarragon and Garlic Vinegar
• 1 cup mayonnaise
• 1 tsp Aussie Outback Rub

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

 More sensational salads:

• Crab and Grapefruit salad, with avocado

• Tuna & Sweet Pea Salad

• Mango and Spinach Salad with Langostines

• Shrimp and Black Bean Salad

Photo Credit:  Julie Cecchini