Now that summer is around the corner (after a long LONG winter) it’s time to think about outdoor dining, picnics and barbeques. Potato Salad is one of those classic side dishes that always seems to appear in the summer. Like Coleslaw. What I like about it the most is that you make it ahead. Early in the day is fine but the day before is even better. That way the potatoes have a chance to soak up the dressing and you have a relaxing dinner prep.
The best thing about this salad is the pecans. You toss them with some maple syrup, roast them in the oven and they turn into something that resembles candy. CANDY! In a SALAD. The combination of roasted pecans with creamy blue cheese and crunchy green pear is genius! I wish I’d come up with this myself.
I have to give credit to my friend Deb for the name of this dish. It started out as an idea that changed into another idea, then changed again as I was making it. The end result was surprisingly good but a bit convoluted, kind of like Caesar salad meets guacamole meets lobster roll meets crab legs. I liked the way it looked so I sent Deb a picture and described what it was. She sent back the idea for the name and I loved it. Crabocado Caesar Salad. Catchy!
I’d really intended to have some king crab legs with melted butter but I thought maybe I should make something a bit healthier. So I started thinking about all the flavours that go well with seafood. Lemon. Garlic. Then I started thinking about this amazing lobster roll I had in Maine.
It was delicious! But later, as we enjoyed a rough overnight crossing by boat to Yarmouth, Nova Scotia, I did barf it all up. Sadly. What a waste!
Greek Salad is a simple recipe that has a fantastic flavour and only takes a few minutes to prepare. It’s best when the ingredients are fresh and in season. You can add cooked pasta and extra dressing to make a greek pasta salad, or you can add lettuce and make it a tossed salad. So this is actually 3 recipes for the price of one! And best of all you don’t even need to measure the salad ingredients because the amounts don’t have to be exact.
The local corn and tomatoes are in full swing! Sometimes our eyes are bigger than our stomachs when we buy corn. This is an excellent recipe to use up leftover cooked corn. It’s also a great idea when you have different sizes of tomatoes ripe in the garden at the same time.