What’s New? Summer Salad Days.



Hi there and happy first day of Summer! Okay, I realize it’s been almost a year since last I posted. It wasn’t my intention to take a year off, but you know how it goes…life. It’s really nice to be back now and I hope some of you are still with me.

So what’s been happening in my world you might ask? Work, family, celebrations, play and hiking. In fact, I have just started a new hiking blog, but more about that later. And I’m still cooking, of course!

Of late, I’ve found a lot of healthy inspiration (and fun!) in going to the summer farmer’s markets. The abundance of local fresh produce and cheeses is so enticing that the moment I step into the market, my mind starts racing with possibilities. The sights, smells and sounds make you want to dive in and purchase some of everything you see, then minimally prepare the ingredients to showcase their natural goodness. Colorful and well-composed salads are one of my favorite summer meals and the perfect way to enjoy the beginning of this season’s bounty.

On a recent trip to the farmer’s market at the Carter Center, I found beautiful rose and rainbow colored watermelon radishes, tender young fennel bulbs with the longest mane of fronds I’ve ever seen, sweet miniature butter lettuces, mild baby arugula and fresh local made goats’ chèvre with truffle. I envisioned a gorgeous, cooling salad and how delicious that would taste after a long, hot hike. I also had some ingredients at home to add to the mix – sweet red onion, Kalamata olives, Haas avocado and satsuma orange. And to pull it all together, a light and easy dressing. A little lemon, a little orange, some rice wine vinegar, shallot, a touch of local honey, salt, pepper and some of those amazing fennel fronds, et voilà! A feast for the eyes and food for the soul.

A large composed salad like this one makes a light lunch all by itself, but for dinner – and especially after a long hike – I paired it with my easy to make Tomato, Orange and Tarragon Soup served cold alongside a simple bruschetta of thinly sliced baguette and the truffled goats’ chèvre from the market. Lose the baguette and sprinkle a little of the chèvre on top of the salad or soup instead and you’ll have a fantastic low carb meal.

C’est magnifique!


What else is new? Well in addition to being a year older, I hope I’m becoming wiser about feeding the mind, body and soul. To that end, my husband and I have taken up gentle versions of yoga and Tai Chi, tried to incorporate even more fresh vegetables into our daily diets and we still hike every Saturday that we possibly can. In fact, the name of my new blog is Saturday Hiker and its mission is to encourage folks of all ages, and most especially those of “middle age” who think they can’t hike, to get out there and see what nature has to offer. We are very casual hikers and hike mostly in our own area since we do it every Saturday, but our horizons are expanding and we like to hike on our vacations, too. You can check out the new blog at saturdayhiker.com and even if you aren’t in my area, I hope it will make you think about exploring and enjoying your own surroundings more fully. The site itself has pages with an ongoing list of tips and information as well as the blog.

What’s new with you? Please leave me a comment and catch me up.


To print the recipe click here.

Spring into Summer Farmer’s Market Salad
2 servings

3 cups fresh baby arugula, washed and dried
3 cups fresh butter lettuce leaves, washed, dried and torn into bite-sized pieces
1 small fennel bulb and fronds, washed, toughest outer part of the bulb removed, cored and thinly sliced, fronds reserved and chopped
1/4 sweet red onion
, peeled and thinly sliced
4 small colorful radishes, washed, trimmed and thinly sliced (I used 2 watermelon and 2 breakfast radishes)
2 satsuma or mandarin oranges, peeled and segmented
1 Haas avocado, pitted and cubed or sliced into bite-sized pieces
16 Kalamata olives, quartered
1 tablespoon reserved chopped fennel fronds for garnish

1 Tablespoon fresh lemon juice

1 Tablespoon fresh orange juice
2 Tablespoons unflavored rice wine vinegar
1/2 to 1 teaspoon local honey, to taste
1 1/2 Tablespoons shallot, finely chopped 
1 Tablespoon fresh fennel fronds, finely chopped
1/4 cup extra virgin olive oil
Sea salt and freshly ground black pepper to taste (I use about 1/4 tsp. of each)

Combine all ingredients for the dressing in a mason jar, screw on the cover and shake vigorously to emulsify. Set aside until ready to dress the salad.

On two dinner-sized plates, compose the salad in layers, dividing all ingredients equally and artfully between the two. Start with the arugula and lettuce, mixing them together gently, then a layer of the fennel slices sprinkled over the lettuce, then red onion slices. Scatter the radishes so that the colors are mixed across the plate, then do the same with the oranges, avocado, and Kalamata olives. Shake the dressing to recombine, then using a table spoon, drizzle 2-3 tablespoons of the dressing over each salad. Reserve the remaining dressing for another salad.

Finish each plate with a sprinkling of the reserved chopped fennel fronds and serve either alone or with goat cheese bruschetta and/or soup.

cropped dinner 1


Tantalizingly Cool and Colorful Mediterranean Tuna Salad

Tunalettucecu1sharpAnd then it was August, just like that!

With the limited time I’ve had to read other blogs lately, I’ve heard more than one fellow blogger out there remark that their lives have been hectic…and I can add my voice to that chorus. I started this post in JUNE, mind you. And since then, I’ve made this recipe several times and still not gotten a post out. As they say: Life is what happens while you’re making other plans. But I am back now and I have a very timely little recipe to share that is perfect for when the temps are very high…like ours are now and have been all summer.

Tuna with peach


This refreshing Mediterranean Tuna Salad is one I made up after tasting a somewhat similar Tunisian Tuna Salad at a local bakery and market many years ago. I love that this salad doesn’t use mayonnaise for the dressing. Instead, it has a light and lively dressing of fresh lemon juice, good olive oil and some salt and pepper to bind it, as well as to enhance the flavors of the fish, vegetables and herbs. Capers add the perfect little bite to this dish, so please don’t leave them out. Even if you don’t think you like capers, you’ll enjoy them here, I promise! And for those of you experiencing more temperate weather, this salad is great any time of the year.

Since I’ve made this dish several times this summer, I can tell you that it is excellent as a stand alone salad presented on top of fresh leaf lettuce, or equally wonderful paired with green salad and fresh peaches, a Grilled Corn Salad or my Mediterranean Couscous Salad. It also has the added advantage of coming together quickly.


I hope you are having a lovely summer so far in the northern hemisphere and a mild winter in the southern one. Cheers!

Mediterranean Tuna Salad
Makes 4-6 Servings

2 – 5 oz. cans chunk white albacore tuna packed in olive oil, drained and flaked
20 Kalamata olives, pitted and chopped
1/3 cup jarred roasted red peppers, drained and chopped
2 tablespoons jarred capers, drained and chopped
1/4 cup fresh flat leaf Italian parsley, chopped
1/3 cup red onion, peeled and chopped
16 pieces frozen and thawed artichoke heart quarters, chopped
1/4 cup fresh lemon juice
3 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
More salt and pepper to taste

In a large bowl, combine the tuna, olives, red peppers, capers, parsley, onion and artichoke hearts. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Pour the dressing over the salad and combine thoroughly. Taste and adjust seasonings if necessary. Cover and place in the fridge for 30 minutes to allow the flavors to blend. Stir again before serving.

A trio of deliciously cool salads!


On another note, this blog celebrated its 5th Anniversary on June 15. My how time flies! Thanks to all who have followed me since the beginning and who have joined me along the way. You all make it worth while and make me smile. More to come!

Longer Days, Lighter Meals and a Little Anniversary!

Kicked back watching the fisherman on Lake Winfield Scott.

Kicked back watching the fisherman on Lake Winfield Scott.

The longer and hotter days of Spring and Summer always make me feel that it’s time to start lightening up a bit! While I like fall and winter produce and the dishes inspired by those seasons, I do so look forward to this sunny time of year and all the juicy fruits, berries and summer vegetables that come with it. I get very excited anticipating the delicious and more veggie-and-fruit-centric dishes I can make and eat for the next 3 or 4 months.

Recently, my husband and I decided that eating more fruit and veggies during the day, and adding meat and dairy to that with our evening meal, is a great way to help us stay healthy. Mark Bittman*, a respected American food writer, one of my favorite cookbook authors and a columnist with the New York Times, has just published a book to that effect called VB6 (Eat Vegan Before 6). In the book, he proposes that eating a mostly plant-based diet can have massive health benefits for people and the planet, and his sustainable approach for achieving this goal is to eat no animal products or by-products before 6 p.m., then eat whatever you want after that. Of course there’s a bit more to it, but that’s the concept, plain and simple. If you find this idea as intriguing as I did, you can read more about his strategy in his book or on his website. We all know that eating plenty of vegetables, fruits and whole grains is good for our bodies and may aid in maintaining our weight or even losing some, so spending two-thirds of my eating day focused on that idea as a habit, then getting my cheese and/or meat fix at dinner—possibly with a dessert or an adult beverage—sounds like a win-win situation to me!

If left to my own devices, I will end up looking just like this!

Getting enough sleep is important, too, as is rolling around on ones’ back.

Perhaps what I like best about Mr. Bittman’s sensible approach is that he recognizes the fact that we all know we will stray sometimes…like when you’re on vacation or have circumstances where you just can’t eat this way for a day, or a week. Or you may find that you stray all the time because you just can’t live without dairy in your coffee and nut milk doesn’t do it for you. And that’s okay, it’s a personal choice and part of enjoying your life and food, in general. My take away from all of this is that it’s something I can easily enjoy doing, something I think I can live with and hopefully enjoy some health benefits in the process.

All this to say that you may, or may not, notice a slight sea-change to the recipes featured on this blog. In fact I think that mostly you won’t notice much change, other than perhaps a higher fruit and veggie-to-meat ratio within certain dishes as time goes on.

Unless, of course, we are on vacation, in which case all bets are off!

So vibrantly colored...and vibrantly flavored, too!

So vibrantly colored…and vibrantly flavored, too!

Today I’m sharing a version of the universally beloved Tabbouleh salad, for which everyone has their own variation. This one is slightly adapted from a Mark Bittman recipe and it’s terrific for lunch or dinner, has lots of flavor, texture and crunch. We took this on our annual June mountain trip for my husband’s birthday this past weekend—along with some cheese and sausages of course—and enjoyed it picnic-style while lounging near Lake Winfield Scott in North Georgia. Add some fish or meat to this dish if you like, but I generally prefer my Tabbouleh either straight up as a salad, as a component of a mezze platter or as a side to a meat, chicken or fish entree. Regardless of how you choose to eat this, I hope you enjoy.

*Please Note: I am not promoting Mark Bittman, his book VB6, or being compensated to mention either one! I’m just sharing because I want to do so.

Tabbouleh (Slightly adapted from Mark Bittman’s recipe)
Makes 4 generous servings

3/4 cup medium-grind bulgur
1/4 cup olive oil
Juice of two juicy lemons
1/2 teaspoon kosher salt or more to taste
1/2 teaspoon freshly ground black pepper or more to taste
1 dry pint grape tomatoes, quartered lengthwise
1 large English cucumber, peeled, seeded and chopped
3 large celery stalks, trimmed and chopped
6 scallions, thinly sliced white and pale green parts, plus 2 tablespoons of green
10 pitted green Greek olives or other, chopped
1 1/2 cups coarsely chopped fresh flat leaf parsley
1 cup coarsely chopped fresh mint

Bring 1 1/2 cups of water to a boil in a small saucepan with a cover. Remove the water from the heat, stir in the bulgur and cover. Allow it to sit until the grain is tender, about 15 minutes. If any water remains in the pot, strain it, pressing on the bulgur to remove as much water as possible. Place the bulgur in a large mixing bowl and toss with the olive oil and lemon juice. Add the salt and pepper and toss again. Add the remaining ingredients and toss well to combine and coat. Taste for seasoning and add a bit more salt and pepper and lemon juice if desired. Serve at room temp. Keeps in the fridge for 3 days.

Thumbelina and Cinderella say "Happy Anniversary, Mom" and "Keep the dairy coming!."

Thumbelina and Cinderella say Happy Anniversary, Mom, and keep the dairy coming!

And on another important note, this week marks my 2-year blogging Anniversary!

Wow, how the time does fly. I do hope that you all have enjoyed the first two years of this blog, and that you will stay with me for another two and see where the trail leads us next. Here’s a look back at some of my favorite dishes from this past year with links to the recipes, just in case you missed a few. Cheers!

Did I mention this is great for breakfast, too?

Did I mention this is great for breakfast, too?

Blackberry, Lemon and Almond Snackin’ Cake!


French Lentilicious Salad.

Now THIS is a southern plate of food that makes me grin like a Cheshire Cat!

Now THIS is a southern plate of food that makes me grin like a Cheshire Cat!

Firecracker Slaw and Corn with Chipotle butter…perfect for the 4th of July!

With such a fiesta of color, this dish just has to be good!

With such a fiesta of color, this dish just has to be good!

The now infamous Betsy’s Famous Black Bean Mango Salad…a pot luck special.

Fresh from the oven, Clafouti is puffed and bubbly!

Fresh from the oven, Clafouti is puffed and bubbly!

Julia Child’s classic Clafouti with cherries was a perfect way to celebrate what would have been her 100th birthday.

I look at this and all I can think about is making the next one!

I look at this and all I can think about is making the next one!

This Summer Squash and Tomato Galette features some of my favorite veggies and an olive oil crust to boot.


Betsy’s Retro Cheese Olive Bites and Martha Stewart’s Bacon Wrapped Dates, the MOST pinned recipes from this past year!

Tarragon Pecan Chicken Salad on Brioche Crostini...need I say more? But I will!

Tarragon Pecan Chicken Salad on Brioche Crostini…need I say more? But I will!

Probably my second most pinned recipe from this past year, Tarragon Pecan Chicken Salad on Brioche Crostini.

The color change of the layers in the Kir Royale are so subtle, they are hard to photograph, but you can see whatever it is, it's a pretty color in candlelight!

The color change of the layers in the Kir Royale are so subtle, they are hard to photograph, but you can see whatever it is, it’s a pretty color in candlelight!

Kir Royale…a very celebratory cocktail.

Almost ready!

Almost ready!

Kitchen Sink Sloppy Joes…great for camping!


Spooktacular Beef and Italian Sausage Chili is a great dish for Fall…and a little bit scary, too…it’s so delicious.

Home-styled comfort from the cold...or a cold!

Home-styled comfort from the cold…or a cold!

My homemade Chicken Noodle Soup, for whatever ails you.

These are a classic!

These are a classic!

My mom’s fantastic Drop Sugar Cookies are a traditional holiday fave.

Is there anything more inviting than a freshly baked pie? No, perhaps not.

Is there anything more inviting than a freshly baked pie? No, perhaps not.

Chocolate Bourbon Pecan Pie…well, there you go!



Best-Laid Plans…Unplugged

“The best-laid plans of mice and men / Often go awry”
~Robert Burns (paraphrased in English translation)

Did you miss me?

Wow. Two weeks have flown by since I last posted. That wasn’t my plan when, week before last, I was getting ready to leave town for a week-long Labor Day holiday (and for those of you in the U.S. that celebrate Labor Day, I hope yours was fun!). I had great visions of preparing a post scheduled to happen while I was gone, so that you’d know I was still out here and thinking of you. I had several subjects in mind, and all I had to do was upload the shots and write a quick and witty note. And while I was away, I thought that surely I’d be able to overcome the lack of consistent internet service that I always experience when we go to visit family in Alabama. I’d be able to reply to comments on this supposed post I was going to make, or at the very least be able to comment on the blogs I follow.


Instead, not only did I not find the time to write a post before I left, but once I got out of town, the wireless internet connection on my phone and laptop was so bad that it forced being “unplugged” the entire time I was on vacation (see Barb’s note at Profiteroles and Ponytails about the advantages and necessities of unplugging now and then). Actually, that really wasn’t a bad thing after all, because quality time well-spent with family and friends is pretty hard to do with your nose in a computer! 

So here I am back home again, having had a wonderful time away and also having thrown a rather successful party while I was gone, but as yet I’m still not organized enough to pull together the post for sharing that with you. For now, rather than letting even more time go by where you might then begin to wonder if something truly catastrophic has happened, I’ll ask that you indulge me while I share a little interlude—a retrospective list of summer goodies that we’ve enjoyed, and that can still be enjoyed, given that summer isn’t truly over yet. And for those in the southern hemisphere of this planet, here are some dishes to look forward to, or to start to work on as you come into your spring and summer seasons!

I should be back in true blogging form by this weekend. In the mean time, I hope you’ll take a peek at any of these goodies that you might have missed, and I’ll be catching up on your posts that I have definitely missed, as well as preparing some new material. Have a great rest of your week, and cheers to you all! ~Betsy

Add some roasted new potatoes from the CSA alongside for a complete dinner, and I’m a happy camper!

A Better BLT

Luscious homemade peach ice cream. I mean really, can there be anything better than this? (A daylight picture perhaps?)

Just Peachy Ice Cream

Ready for the picnic, cookout or pot luck, this salad has outdoor fun written all over it!

Couscous Salad
Lentil Salad

Mom’s pretty pie awaited our return from the tour of Pond Spring…yay!

Mom’s Blueberry Pie

This photo almost ended up with the spoon in it…I couldn’t wait to taste!

Strawberry Orange Almond Crisp

Just look at that juicy, flavor-packed burger with oozy blue cheese and balsamic glazed onions. Who wouldn’t love that?

Sun dried Tomato Turkey Burgers

Mediterranean Pasta Salad finished with a sprinkling of freshly ground black pepper.

Mediterranean Pasta Salad

A little veggie sammy, too.

Pan Bagnat

Summer Tomato Caprese Pie

Summer Tomato Caprese Pie
Diane’s Butterbean Salad and Fresh fruit and herb sorbets

All dressed up for dinner.

Prosciutto, Mozzarella and Tomato Pizza with Arugula