Eating is Art
Kick-ass recipes recovered from the frontier
Eating is Art springs from Kelly Hogaboom's kitchen in irregular yet tasty fits and starts. You're welcome to dinner any night; just check in advance to make sure she saves you a seat.
Featured Recipe: Marinated Kale Salad
Fresh kale can be good. Here, it's combined with quesadillas, hard boiled eggs, roasted mushrooms, and home made lemonade for a low cost, healthy lunch or casual dinner.
See Marinated Kale Salad in Recipes
Waldorf Salad
Published by Kelly Hogaboom on Friday, December 05, 2003 at 1:50 PM.
1/2 cup mayonnaise
3 tablespoons sour cream
2 tablespoons fresh lemon juice
1 teaspoon sugar
2/3 cup dried tart cherries
4 Granny Smith apples, cored, cut into 1/2-inch cubes
1 1/3 cups very thinly sliced celery
1 1/3 cups red seedless grapes, halved
Romaine lettuce leaves
Sweet and Spicy Candied Pecans
Whisk mayonnaise and next 3 ingredients in large bowl. Add cherries, apples, celery, and grapes; toss. Season with salt and pepper.
Arrange lettuce on platter. Spoon salad over. Top salad with candied pecans.
Makes 6 servings
3 tablespoons sour cream
2 tablespoons fresh lemon juice
1 teaspoon sugar
2/3 cup dried tart cherries
4 Granny Smith apples, cored, cut into 1/2-inch cubes
1 1/3 cups very thinly sliced celery
1 1/3 cups red seedless grapes, halved
Romaine lettuce leaves
Sweet and Spicy Candied Pecans
Whisk mayonnaise and next 3 ingredients in large bowl. Add cherries, apples, celery, and grapes; toss. Season with salt and pepper.
Arrange lettuce on platter. Spoon salad over. Top salad with candied pecans.
Makes 6 servings
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