Homemade croutons are a staple in my kitchen. Once you make your own, you’ll never want to buy processed bags of them again – no caramel color here.
These adorned a caesar salad.
Slice a baguette into thin rounds, spread on a baking sheet, and brush with canola oil (I prefer this neutral oil, but the choice is yours). Season with kosher salt, pepper, and a dusting of garlic powder. Slide into a 300 degree oven and cook until just crisp and lightly browned.
-tsp
I came across this gorgeous looking vegetable yesterday.
I didn’t buy it on the spot, but I’ll be going back for some. I wanted to do a bit of research first. I found this and this to be helpful, although there is no shortage of information out there. My plan is to blanch this striking veggie and then add it to a winter salad of some sort. Stay tuned.
–tsp
I tend to keep my salads very simple. One lettuce variety, a bit of onion, and perhaps some freshly shaved parmesan. This is especially true if I’ve just come from the farmer’s market. I feel no need to have delicate greens compete with anything other than a light dressing — extra virgin olive oil, garlic, lemon juice, salt and pepper.
Than there is the exception.
Simplicity out, variety in. A lively and colorful presentation of olives, onion, peppers, celery and whatever else you feel like adding, can dress up a rather ordinary evening, and somehow just made things seem more joyful. Look at this picture and I think you’ll agree.
tsp
The Serene Palate 