Day 11: Four Weeks of Salad as a Meal Challenge

We are just so impressed with the verve, creativity, and enthusiasm our SAAM Challenge bloggers have brought to their cooking experiences with Patricia Wells’ forthcoming cookbook Salad as a Meal. Just like your local greenmarket in May and June, this week’s round-up of links to related posts is a bumper crop! Treat yourself and take the time to click around. I guarantee you will find inspiration—written and visual (their photographs are so appetizing)—for at least one meal you’ll want to prepare this weekend.

  • Rella, a.k.a. the Penny Pinching Epicurean, has been presenting the essential elements of a salad, and this week she discusses toppings and protein. First, Rella adapted Patricia’s recipe for Curried Pumpkin Seeds, and yesterday she went on an egg poaching spree!
  • Diabetic Foodie is fan of Patricia’s Cobb Salad (especially the light dressing part),  so much so that she even gives us nutrition information. Thank you!
  • Beth has been feeling a little under the weather this week, and turned to this chilled soup to soothe her sore throat and revive her energies. Chime in about your comfort foods on her blog, Dining and Dishing.
  • Shawnie, of All Things Lovely, has managed to post three times since our last round-up, making me incredibly envious that she has that much time to spend with Patricia’s recipes. She considers the Crab Salad with Lime and Avocado, reviewing what the other Challenge bloggers have written before tackling it herself, and returns to the galette, offering valuable tips that helped her prepare them more successfully in her second attempt. And proving that Americans don’t have the market cornered on the BLT, she makes Patricia’s tartine using the same three staples.
  • Katherine (with a K) at Urban Food producer gets out of her cooking rut and prepares a quinoa salad to eat after a long training run, is brought back to memories of childhood with a dish made entirely with items from her pantry, and extolls the virtues of cooking dried beans (over using canned).
  • Catherine (with a C, for Ciao Down, maybe?) managed to upstage herself at a ladies’ lunch by preparing this elegant, stackable salad.
  • Athena, blogging at Finance Foodie, got smellymessy, and green  during her second week with Salad as a Meal. Athena, I give you credit for attempting the egg crepe—I find crepes an incredibly intimidating dish to prepare.
BLOGGER SPOTLIGHT: Hillary Davis of Marche Dimanche

Hillary Davis is a freelance writer/blogger about food and travel. Her blog, Marche Dimanche, is where she creates and shares her recipes, writes restaurant reviews and cookbook reviews, details her culinary adventures when she travels, and muses about all things food.

She is currently at work on a proposal for a cookbook which would be an anthem to the culinary traditions of the area where she lived in the south of France in the region around Nice. She learned Cuisine Nicoise, a blend of Italian and French cooking, from women in her village and from local chefs. Those recipes and the ones she developed while she lived there are at the heart of her cookbook-idea-in-progress.

Hillary previously was at work on a book about the Michelin star chefs working in London when she lived there. As research for the book, she spent the better part of a year working gratis in their kitchens peeling potatoes and hand whipping hollandaise, interviewing their front rooms and sommeliers, and interviewing the three star chefs (Marco Pierre White, Nobu, Jean-Christophe Novelli, Bruno Loubet, among others). Although the book never came to fruition, the experience served her well. She is now a serious home cook, frequent food writer, and passionate about all things food. You can follow her food adventures and memories on Twitter, too.

As part of the Challenge, this week Hillary treats herself well with a classic Cobb, and decides she wants to show off her cannele-making skills by inviting guests over for this special dish.

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Comments
10 Responses to “Day 11: Four Weeks of Salad as a Meal Challenge”
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