Week 4: Four Weeks of Salad as a Meal Challenge

One thing I’ve loved about the Salad as a Meal Challenge is how our bloggers have really inspired me to cook, and so many dishes from the cookbook are perfect for spring and summer. Now as barbecue season rolls around, you can bet I will be making these salads and bringing them with me to summer barbecues and parties.

One of the salads on my to-make list is the Cantaloupe, Tomato, Goat Cheese, Cucumber and Onion Salad, made by Beth this week at Dining and Dishing, and paired with Patricia’s Ham and Cheese bread. Beth also shares the recipe for her personal favorite Tahini-Lemon-Yogurt Dressing, which can be used as dressings in many different types of salads, or even as a dipping sauce. 

I’d never thought about making a terrine at home–until Shelby at Diabetic Foodie cooked up Patricia’s Ricotta, Parmesan & Lemon Zest Terrine with Fresh Tomato Sauce. I’m dreaming of my next Sunday brunch already…

Hillary of Marche Dimanche and Shawnie of All Things Lovely have something in common—they have both lived in Nice, France, and rave about the Socca, a chickpea flour crepe, which is a specialty of the region. Hillary filled hers with smoked salmon and topped with warm hollandaise sauce…yum! Shawnie gives us some great tips on how to master Patricia’s socca recipe.

BLOGGER SPOTLIGHT: Shawnie Kelley of All Things Lovely

Shawnie Kelley is a freelance writer living in Columbus, Ohio with her husband, Kevin Foy, and a menagerie of pets. She is the author of the Insiders’ Guide to Columbus, It Happened on Cape Cod and has contributed more than three dozen articles to various history, travel and food magazines, including Edible Columbus. Shawnie teaches tourism and architectural classes for Upper Arlington’s Lifelong Learning and is the owner of Wanderlust Tours, a cultural and culinary tour company.

As a lifelong Francophile and having lived and worked in the south of France, Shawnie developed a serious passion for French cuisine—both cooking and eating—and has used Patricia Wells’ cookbooks to hone her culinary techniques. “I adore food. I love the process of cooking. It’s an expression of my love for those around me.” Shawnie’s family and friends are usually on the receiving end of her ‘food of love.’ Her belief in eating local, support of local businesses and general passion for food makes her blogging for Salad as a Meal an ideal pairing. Follow Shawnie on Twitter as she continues the Salad as a Meal challenge.

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Comments
One Response to “Week 4: Four Weeks of Salad as a Meal Challenge”
  1. Kari Naugher says:

    Ein wirklich schöner Blog und ein noch besserer Artikel. Echt gut geschrieben. Spannend und interessant! Ich kommen auf jeden Fall wieder.

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