I had left-over shrimp from a party, so I made this delicious salad.
I included avocado, lettuce, chopped baby carrots, diced orange bell pepper, Feta cheese, and Kalamata olives.
I topped it with Balsamic vinegar, olive oil and lemon juice.
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Soup & Dessert recipes from my book club
Every February (this is the third year), our book club hosts a soup night. The following are some of the recipes that were made. Everything...
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This is a recipe by Craig Claiborne, in the New York Times Cook Book. I have four NY Times cook books, which I love. Many are classic dishes... -
Today I made a Brazilian potato salad for a group rotation dinner tonight. I found several recipes for this potato salad. I followed mos... -
I recently made an artichoke and mushroom soup (see above), which I enjoyed eating it chilled. It reminded me of the vichyssoise I used to m...
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