Raw Vegetable Salads

Did you know you can eat beets without cooking them?  Same for Butternut squash--you can make it into a salad or add it to a salad without cooking!

I have only discovered this about a year ago, and have started making salads using raw vegetables.  You can do this with zucchini, carrots, cucumber, etc.  This is such a quick and easy salad to mix up, and we all love it so we enjoy it at least once a week at this time of year.

Beet Salad with Butternut Squash Salad, and Greens topped with radishes.

All I add is a simple vinaigrette, homemade of course.  My favorite flavors are dijon mustard, garlic or shallot, and fresh lemon juice.  (Remember, 3 parts oil to 1 part lemon juice)

Make your salads colorful and everyone will want some. In the photo above:
Asparagus, Beets, Cannelini Beans (canned) and Carrots. 

Try this at your house!

Who Wants Leftovers?

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I have always disliked leftovers.  That beef roast, pork roast, or steak, that was great for dinner loses its appeal once it’s cooled for a night.  Those side dishes—not so tasty after they were served the first time.  Often times, they sat in the fridge until I had to throw them out because they were beyond their prime. 

Now I have learned ways to make my leftovers into something that doesn’t seem old, drab, tasteless, and dull.  Sometimes it’s a matter of cooking enough for the meal I’m making, and the one I plan for later.  

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