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Ribbon Salad

This is the fresh, delicious salad I put together to counter the breaded-with-Cheetos chicken strips & cheese curds fry night on Christmas vacation. I think it lends itself easily to substitutions and/or leaving something out. One version had spinach in it. I made this combination after looking at a few different ribbon salads. The avocado and chèvre cheese add a nice creaminess that we all liked.

Ribbons are made by using a vegetable peeler length wise on the vegetable.

Put these prepared into a large bowl:
2 zucchini, ribbons
1 carrot, ribbons
1/2 - 1 cup cherry tomatoes
1 avocado, small cubed
1/4-1/2 c corn kernels, frozen-thawed
1/2 cucumber, ribbons
1/2 c golden raisins
1/4 c pine nuts
1/4-1/2 c chèvre cheese, crumbled

Mix dressing thoroughly and drizzle over salad:
1/4 c olive oil
3 t lemon juice
1-2 t minced garlic
1/4 c fresh basil, chopped fine
2 t honey
salt & pepper

Refrigerate or let sit for about 30 minutes to let the vegetables absorb the dressing.

Recent posts

Spinatsuppe - Spinach soup

I am removing the recipes from my other blog so all the food will be in one place and easier for you and me to find...

This is a traditional Scandinavian soup for a light dinner or a warm veggie side for this 'getting chilly' time of year. It's like a 'Swedish Miso' since you can add more to it to make it hearty or leave it light just spinach & broth instead of seaweed & soy.

Bring to a boil…
1 quart chicken or vegetable broth
add 5-12 oz fresh baby spinach, roughly chopped
Blanch spinach for 3-4 minutes then remove spinach with slotted spoon into a sieve.
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Pour remaining stock out of saucepan temporarily into a heat proof container
Melt 2 T unsalted butter in empty, hot saucepan
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Sillsallad - "Don't let the title scare you" Herring Salad

I love that in Sweden root vegetables are called rötfrukter, literally "root fruits" since nutritional speaking, this is truth.The liberal use of them in Scandinavia prompted me to experiment and I like more of them than I ever had believed I would. Once again, how you cook things makes all the difference!

Here is a recipe that changed my mind about BEETS ...and herring for that matter. Every classic Scandinavian food cookbook I have looked at has a version of this recipe. It is really a terrific potato/beet salad. Easily made ahead, transportable and a side or a complete meal on a warm summer day. Friends who think they are not going to like it are surprised that they do... and then they go get a second serving.

I thought I had posted this a long time ago. But I couldn't find it here so even though summer is over, I had to post it while I was thinking about it.

SILLSALLAD - Beet, Potato & Herring salad with a mustard sour cream sauce

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Better Baked Lentils with eggplant

My legume experiments continue...
The original Australian recipe that inspired this one left out a few steps and also called for 2 hours of baking the eggplant... "ain't nobody got no time for that!"
Plus, it also required ingredients that I just can't get here in the states.
And you will still have to go to the store ahead of time for this meal.
It was so intriguing that I carried on and here is my version.
The eggplant (which I usually do not like) was so soft it was a nice contrast to the other ingredients that are an explosion of different flavors. I don't think I have ever eaten something so unique.
Dad wants to eat it once a month, he liked it so much. I would have never guessed!
E heard the word 'lentil' and his taste buds shut down. He still ate it. I am determined to find a legume he can be happy about if not excited for.

Preheat oven to 350 degrees.

In 3 cups of water, boil
1/2 c dry lentils
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Naan Salad 'Sandwich'

As you know, I have been experimenting with different legumes. I made dahl tonight and wanted to pair it with a good contrast. (when I find my favorite recipe for that, I will share.)
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I am not going to put amounts because it's just an assembly.
Make one per person.

Layer a slice of Naan bread with a thin layer of fig jam
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*Dad added chicken to it the next day and said it was delicious so I guess it works as an entree too.

We ate it with dahl and grapes.
I folded mine in half and ate it like a sandwich.
It was delicious!
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Dansk kartoffelsalat - Danish potato salad

Backstory is that B wanted to try some radishes so we had them in the fridge. When I saw a 1974 version of this classic salad that used radishes, I let it inspire me.
I especially appreciated that there was very little mayo and the herb infused vinegar give the potatoes a fresh, tangy taste.

Boil in salted water, until soft
1 lb new red potatoes cubed or l large red potato cubed (it's ok if it a bit more than 1 pound)
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Meanwhile, make 2 just hard boiled eggs and chill them in ice water.

Separately combine and let sit about 10  minutes
1 t garlic, minced or crushed
2 T canola oil
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1/4 c white wine vinegar
1 t salt
1 t sugar
1/2 t dill
1/2 t tarragon
1/2 t parsley
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European BBQ potato dinner

An interesting twist on sauce- we thought it tasted somewhere between orange chicken sauce and a tomato based BBQ sauce. I changed up the recipe into a quick dinner or side dish. You can add meat or not.
Make the sauce while you are cooking the potatoes.

In a hot skillet, fry
1 Tb butter
3 red potatoes, cut into thin slices
1/2 red onion, chopped
when the potatoes start to soften, push to one side and brown over med-hi heat
1/4-1/2 lb thinly sliced pork loin or chicken pieces
When the down side is brown (about 3 minutes),
sprinkle with salt and pepper then turn over and
sprinkle with salt and pepper again.
when browned on all sides, stir together into the potatoes and onions. Add
1 Tb dried or fresh rosemary, smashed in a mortar
Cover, reduce heat, stirring occasionally until the potatoes are done to your liking, I seasoned it with salt and pepper again.
I found the sauce to heavy and almost sweet so instead of adding it to the whole dish, I served it on the side as a condiment. You decide…