A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...
Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...
This salad is not your mothers salad. I took Foodie Pam's suggestion and decided to give this recipe a try, although this recipe is a bit much for a weeknight meal, on a leisurely Saturday or Sunday afternoon when you have a little more time on your hands its perfect. The cornbread croutons can be made ahead of time and the flavor of a fresh roasted beet is one of pure delight, trust me once you've roasted your own and had them you will never want to open a can of them again. The flavors in this salad pair so well together you&'ll find yourself wanting to carve out time to make it again. I used proscuitto instead of country ham because it's what I had on hand. This recipe also goes well with my new healthy eating lifestyle of more veggies less meat too. This also pairs well with your favorite Pinot Noir.
This salad is not your mothers salad. I took Foodie Pam's suggestion and decided to give this recipe a try, although this recipe is a bit much for a weeknight meal, on a leisurely Saturday or Sunday afternoon when you have a little more time on your hands its perfect. The cornbread croutons can be made ahead of time and the flavor of a fresh roasted beet is one of pure delight, trust me once you've roasted your own and had them you will never want to open a can of them again. The flavors in this salad pair so well together you&'ll find yourself wanting to carve out time to make it again. I used proscuitto instead of country ham because it's what I had on hand. This recipe also goes well with my new healthy eating lifestyle of more veggies less meat too. This also pairs well with your favorite Pinot Noir.
On January 9, 2009, 1:08 pm foodieprincess said:
This salad is not your mothers salad. I took Foodie Pam's suggestion and decided to give this recipe a try, although this recipe is a bit much for a weeknight meal, on a leisurely Saturday or Sunday afternoon when you have a little more time on your hands its perfect. The cornbread croutons can be made ahead of time and the flavor of a fresh roasted beet is one of pure delight, trust me once you've roasted your own and had them you will never want to open a can of them again. The flavors in this salad pair so well together you&'ll find yourself wanting to carve out time to make it again. I used proscuitto instead of country ham because it's what I had on hand. This recipe also goes well with my new healthy eating lifestyle of more veggies less meat too. This also pairs well with your favorite Pinot Noir.