Potato and Bread Salad with Sautéed Vegetables

A few weeks ago, I could have sworn that I had invented the idea of using bread as a base for a salad. Cube up some white bread, drizzle with a little olive oil, toast those suckers in the oven until just quite crouton territory, and then mix in some roasted tomatoes and BAM – you’re transported into summer on the coast. Little did I know the Tuscans figured that one out just a wee bit before my time.

For this particular salad, I decided it needed something to make it a bit more filling, so I thought adding in the potatoes would suit up just fine. I will say that this is something I came up with when I obviously needed some carbohydrates in my life. Now if only I could come up with a way to add some meat between two slices of bread, what would I call it?

Spiced Brussels Sprouts with Walnuts & Goat Cheese

Today was a day that just felt long. Nothing particularly interesting or noteworthy happened, it was not even particularly stressful, just long for a reason of undeterminable origin. The only reason I could come up with was that I didn’t eat breakfast this morning, and by the time I got home I was ravenous. I’d eaten a large salad for lunch, snacked on a couple pieces of babybel cheese, and even threw in a banana to try and quench the hunger. Nothing was working.

Then I keyed on to something I had heard earlier in the day – use vegetables for volume. I had already planned on eating poached chicken with roasted zucchini and tomatoes, but fearing I would decide after dinner to add in some needless carbs, I thought it best to add in another veggie instead. (Tennessee being a land of meat and threes – this was really quite a logical leap for me.) I’d had this side in mind for a while and thought it a perfect night to execute and sure enough I can say in full confidence, I am finally full.

Cauliflower and Red Pepper Soup

I’ve got a confession that might put my marriage in jeopardy – I’ve been carrying on a long and torrid affair…with soup.  For years, I’ve been engaged in an intensely passionate side relationship that borders on obsessive. I wade with my love in a deep river of emotion and in the immortal words of Emma Thompson “true love lasts a lifetime.” (Extra points to anyone who can identify what movie that is from.)

Soup season is tragically coming to an end. As the temps pick up, making a big steaming pot of anything is sadly losing a bit of its allure. I’m not sure how many recipes I write up that consist of me entertaining friends on the fly and having to utilize what’s readily on hand. It’s a reoccurring theme on Roxie Ginger and really why would this be any different? 

Scallop and Parmesan Risotto with Shitake, Oyster and Baby Bella Mushrooms

Risotto requires mothering and a watchful eye more than almost any other dish in the world. You stir, pour, stir, pour – wash, rinse, repeat. On a busy night after work, I usually don’t want to put in the effort for anything really complex. However, every now and then you have to go all out. This version of “all out” utilizes ingredients I tend to have on hand: lemon, chicken broth, butter, white wine, and Parmesan cheese. How about going “mostly out,” then.

Luckily for us living in the northeast, scallops are relatively inexpensive this time of year, and Whole Foods carries packs of mixed mushrooms so you aren’t stuck buying a bunch of each kind for a recipe.

So I bought and I stirred, and I poured, and I stirred some more until I got a bowl full of absolute majesty. A word of advice, since this is a very active recipe, I would suggest getting everything prepped and ready before you start cooking the risotto. Therefore, when you’re at the end of the recipe cooking mushrooms, scallops AND still stirring the risotto, you’re not feeling overwhelmed.