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Posts Tagged ‘Salad’

Street Food….Chinese Noodles & Vegetables Recipe

October 7th, 2010 by Pamela Murski

Street foods have a rich and colorful history where all strata of society, from fishwives to royalty, have played a role in its evolution. Foods of the World—Street Food was chosen as the theme  for the September Culinary meeting. My friends hall and back porch were converted into the “street” from which delicious foods such as Italian and Caribbean kebabs and Bolivian  cheese empanadas were served. As we continued our “world tour” we sampled falafel from Arabia, spicy potato roti from India, and other delicious treats. Cranberry kvass is a popular thirst quencher in Russia. We were dubious about the mildly fermented creation, but were pleased to discover it was  actually quite good. A favorite recipe

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Best of Summer Salads at Texas Bed and Breakfast

July 27th, 2010 by Pamela Murski

Greek Salad

Summer time screams tomatoes, cucumbers, peppers and basil….all fresh from the gardens at the B&B.  This Greek Salad is a favorite and equally delicious as a side or the main course.   Paired with  crusty bread, herb butter, glass of vino and you have a feast!

Put together equal parts of chunked tomatoes, cucumber, bell pepper, whole black olives, fresh mozzarella balls or cubes, bite sized strips of fresh basil.  Mix 1/3 balsamic vinegar with 2/3 good quality olive oil, salt and pepper to taste and drizzle over vegies.  Toss to mix.  Garnish with basil flowers and serve.  Be sure not to overdress the salad….you can always serve extra dressing on the side.  This salad is great to adjust to your own taste buds by adding whatever you have on hand that is fresh and creating your own version of summer salad.  Fresh edible flower buds are a great addition as well as herb fronds such as fennel, thyme flowers, and Fiddle Head buds.

Culinary Queens “Early American Thanksgiving” at Murski Homestead

December 8th, 2009 by Pamela Murski

Another fantastic luncheon with the culinary queens from our Pioneer Herb group celebrating a tradiontal Early American Thanksgiving.  Though herbs and spices were not a plentiful nor wide ranging as what we have to offer today, the food was hearty and nourishing.  Great thought and preparation began months in advance of the wonderful celebratory meal in the territories to order  and stock enough “special ingredients” to make their feast the highlight of the season.  Staples included

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