BIZZY BAKES

This recipe is from Mark Bittman's The Food Matters and I found it online in the New York Times in his column.  Mark Bittman is one of my favorites because of his straightforward recipes with their many options.  Often, when I use a recipe from a particular chef, the results don't sound like the original recipe, at all.  With Mark Bittman, I end up using his choices and I end up with a recipe, I can credit to the author with honesty.  Too often, the recipe is so far afield, there is no point in saying more than it was inspired by So and So. The changes I made in this recipe was using less olive oil omitting the parsley.  Otherwise, I did not improvise.  I felt no need to.  As much as I enjoy experim enting, there are times, I like to let the book to the talking and follow the recipe. Mark Bittman’s Apple Slaw 2 tablespoons olive oil 1 heaping teaspoon Dijon mustard 1 tablespoon lemon juice 1 tablespoon honey 2 cups...

Kudos to Louise who hosts our annual picnic which has the best food in Foodie Land.  Louise has an amazing blog,  Months of Edible Creations  , one of the most interesting ones around.  If you ever have time to be fascinated, hop over there and read about some of the special days and more important, the special foods that are highlighted, each day.  Pick up tidbits, tales and recipes and most important, fun and enjoyment. My gratitude to Louise for this picnic that you are all invited to, with or without a recipe.  Come and eat our food.  I hope you enjoy this salad from Rick Bayless. This salad calls for a little more prep work than other salads, I make.  It has tons of vegetables and could be eaten as a main dish although, I served it with grilled chicken from Ellie Krieger. Vegetable Salad with Lime Dressing      Serves 6   Adapted from Rick Bayless I advise doing some of the prep work in advance.  There is ...