When I lived in Paris, my dear friend Madeleine taught me how to make this Simple Salad Dressing. I have not bought a salad dressing in a store, since 2004. You can vary the dressing by changing the kind of vinegar (red wine, white wine, champagne, balsamic, lemon, lime, or orange), depending on what you are…
Chorizo and Seafood Paella with Cauliflower
This Chorizo and Seafood Paella with Cauliflower is a Paleo version of paella. Instead of using rice I used cauliflower. It looks a little different but the flavor and texture is exceptional. Once you have done the prep work, it comes together very quickly. I love how the flavor of the saffron is so subtle…
CARROT SALAD SAKE LEMON DRESSING
I made this Carrot Salad with Sake Lemon Dressing for a special dinner with friends, who also happen to have a Sake Brewery in Maine (Blue Current Sake). The heirloom carrots were still at the market and they are so beautiful and so delicious. I used a mandoline to make the slices very thin, but you…
Sausage Egg Bake
This is one of my favorite make ahead breakfasts! I always try to have the ingredients on hand. This is great for a family gathering, and the best part is that you can prepare the meat ingredients the night before and finish the egg bake in the morning. When you try this recipe, you will be amazed…
Black Olive Salsa
Black Olive Salsa is a great impromptu salsa that only takes a few minutes to prepare. Because it is one of our favorite appetizers, I always try to keep the ingredients on hand. At Mead Meadow, this is lovingly known as “Dana’s Salsa”. Our dear friend and neighbor, Dana, introduced us to this delicious appetizer….
Basil Pesto
Pesto has so many uses and it is so easy to make, I love to have it on hand. I frequently buy a little extra basil so I can make pesto and freeze it. This recipe is another great one from my dear friend Joan. Many years ago, Joan gave me this recipe on a…
Tuscan Shrimp with White Beans
This recipe combines beans with shrimp, instead of pasta. Our dear friends Sue and Jeff made this for us while we were visiting in Connecticut, and we had to share it with you. The flavor is great, it makes a beautiful presentation, and it is so quick and easy to make. You can use serrano…
Hummus
After buying hummus for years, I finally started making my own from scratch. I will never buy hummus again! It is so easy and so much better than store bought. It tastes fresh and has a lot more texture. I try to keep all of the ingredients on hand so I can make…
Soft Boiled Egg Spring Salad
This is a salad lovers dream and will make everyone want to eat more salad. This Spring Salad celebrates spring’s healthy vegetables with the addition of forbidden rice. Forbidden rice is softer and smaller than wild rice, and once cooked, it turns a deep purple color with a nutty texture. We used fresh English peas,…
Curried Carrot Soup
What do you do when you have 10 pounds of carrots? Experiment with carrot soup, of course. We loved using coconut milk instead of a heavy cream for this soup . The rich sweet coconut flavor plays so well with the curry, while the cilantro and lime add acidity to brighten and balance the soup….