I am on a soup cooking kick, as the cold winter weather is getting to me already.
This time I cooked up a large pot of quite delicious Italian Sausage and Kale soup.
In the past post I mentioned a very nutritious Quinoa salad flavored with this Magic Green Sauce.
I am providing a link to its origin, but will also post the ingredients and directions in this post, in case the link stops working at some point, and because I made some minor adjustments to suit my taste.
Watching your flower plants produce gorgeous blooms, and your veggies mature for harvesting, is the most rewarding experience of the hobby of gardening.
June is here, so the spring flowers are done blooming, but the perennials are filling out the void by showing off their beauty, and will continue to do so until late fall.
Also, the vegetable garden is progressing nicely and we already are able to use the lettuce, dill, sorrel, parsley, green beans, scallions, rhubarb and strawberries.
During my childhood, soup was part of our daily menu. Sometimes it was the only thing on the menu, especially for lunch.
I use beets in soups, borscht, and salads.
Today I will share a recipe for a delicious red beet salad.
Even if you never were a big fan of red beets, you should give this one a try, and I am sure you will LOVE it.
I had this salad at my friend’s house, and could not believe that red beets were the main ingredient, since all the other flavors added a very unique taste, and texture to this salad.