I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Wednesday, January 13, 2016

Walnut and Gorgonzola Salad

6 cups mixed baby salad greens (field greens) and/or Romaine
1 can mandarin oranges, drained
1/2 cup toasted walnuts, candied preferred
2 oz. Gorgonzola cheese, crumbled
4 or 5 slices mild onion, separated into rings
Croutons

Place greens in salad bowl.  Arrange other ingredients on top.  Add dressing immediately before serving, or serve on the side.

Balsamic Vinaigrette

1/4 cup Balsamic vinegar
1/4 cup extra virgin olive oil
1/4 tsp. minced garlic
Salt and pepper to taste
Fresh or dried herbs to taste

Mix well and allow flavors to meld at room temperature.

This is my interpretation of a great salad served at Hopkins Eatery.

 
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