When I came across Yulinka’s blog, her Salad Olivier recipe instantly caught my attention. This isn’t just an egg salad; I’ve never seen an egg salad with this many exciting ingredients. Sure, I imagine you can still make an egg sandwich with her salad olivier, but when all that’s left is the stale heel of the bread (because the family left it just for you!), go ahead and give it to the mouse. Yulinka’s salad is complete on its own, all you’ll need is a fork.
And if you can’t decide whether to pick the potato or egg salad at the picnic, go with Yulinka’s Salad Olivier. It includes both the potatoes and eggs. But let’s say you’re not a mayo fan, no need to worry. Though the traditional version of this Russian side uses mayonnaise, Yulinka made up a recipe that would allow her to enjoy the salad without it. Greek yogurt is her ingredient of choice, it’s what she uses to make a healthy dressing that’s finished off with lemon juice.
If you’re still curious and want to read more about this salad’s significance, head on over to Yulinka Cooks. It’s where Yulinka shares a few fun facts about the recipe and a photo of the salad that’ll likely make it onto your weekend menu .
Ghosts, goblins and witches are beginning to make their yearly debut as Halloween quickly approaches. Halloween is a great time for baking because there are so many creative decorating ideas, like zombie cupcakes, haunted gingerbread houses or Anne-Marie’s black and orange cookies! These festive cookies are the perfect party treat for kids or adults and are a great baking activity to do with your kids! After a long night of trick-or-treating and passing out candy to mummies and skeletons Anne-Marie says these cookies (which are really more like little cakes) are “a nice treat with a cup of tea after the lil’ goblins have gone to bed. ”
Anne-Marie’s blog, My Readable Feast, is the perfect place to go trick-or-treating; it is full of decorating tips and fun baking recipes to do with your kids. She even has a great post on 10 things to do with leftover Halloween candy!
Suddenly, a simple salad isn’t just a dainty dinner replacement or lean meal. Pile on the protein, and you have a savory and filling lunch. Dress it up with a variety of veggies, and the iceberg lettuce isn’t the bland ingredient in the spotlight anymore. Now, what if you could combine your favorite foods with a salad? No, not chicken! We need something heartier than that, how about beef brisket?
Barbara knows how to pick a salad recipe! The tasty recipe she found in Saveur won’t leave you feeling like you’re stealing your pet turtle’s food, because there will be plenty of lettuce left over for him even after you make the Shredded Beef Salad. If the tomatoes, avocados, and radishes don’t fill you up, then the tender and slow-cooked beef brisket will.
You’ll taste more than mayo or dressing when you take a bite of this salad that Barbara’s deliciously prepared. The beef brisket gets covered in a lip-smacking good chipotle dressing. What does Barbara have to say about this? Well, let’s answer the question that’s, curiously, also the name of her blog: You gonna Eat All That?. Yes!
One of my fondest memories as a kid was picking green grapes in the summers, and then helping my great-grandmother and mom in the kitchen making green grape jelly. Just the thought of that jelly makes my taste buds dance and kicks in the craving.
I’ve never been too adventurous in baking with jams, but I think Ramya’s recipe for Jam Tarts is the perfect recipe to get me started! Her recipe contains simple ingredients and seems fairly easy! Everything you need for this recipe is probably already in your pantry! Ramya doesn’t specify any particular flavor of jam to use, so feel free to try these tarts out with your favorite jelly! I know I’ll be making mine with my great-grandmother’s famous green grape jelly! Yum!
Ramya’s Kitchen Corner is full of wonderful recipes, stop by and take a look!