Now that we are well into the dog days of August, all I can think about is staying cool. Lots of lemonade, iced tea, fresh fruit, slushies and sorbet. We’ve been amusing ourselves with indoor picnics, enjoying our modest spoils in the comfort of air conditioning.
Summertime is salad time. We love them for lunch and dinner, and it’s nice that with just the two of us, one recipe will last several days. This past weekend we made three favorites: Fierce Bad Rabbit’s Carrot Raisin Salad, Sonoma Chicken Salad, and Pasta Salad with Creamy Pesto Sauce. Continue reading →
“Thank goodness I was never sent to school; it would have rubbed off some of the originality.”
~ Beatrix Potter (July 28, 1866 – December 22, 1943)
**BONUS RECIPE in honor of Miss Potter’s birthday:
FIERCE BAD RABBIT’S CARROT-RAISIN SALAD (serves 4)
1 rib of celery
1/2 cup raisins
1/4 tsp salt
1 tsp lemon juice
1/2 cup mayonnaise, sour cream, or yogurt
1/4 cup chopped nuts, optional
Wash the carrots and scrape with a vegetable peeler. Place a metal grater on a piece of wax paper and grate the carrots, using the large ice-cream-cone-shaped openings of the grater. Put the grated carrots in the mixing bowl.
Wash the apples, but do not peel them. Cut them in half and then in quarters. Cut out the core, and cut the apples into small pieces.
Wash the celery and chop it. Add the celery, apples, and raisins to the carrots. Sprinkle with salt and lemon juice. Stir in mayonnaise, sour cream, or yogurt.
Serve the salad on lettuce leaves and sprinkle with nuts if you like them.
~adapted from Peter Rabbit’s Natural Foods Cookbook by Arnold Dobrin (Frederick Warne & Co., 1977).