This fresh zucchini rice salad salad uses seasonal summer ingredients found at our local famers markets along with with brown and wild rice. We use Southern Illinois Cahokia Rice in most of our rice dishes. The cashews provide a nutty crunch. Cahokia Rice Supporting local and regional businesses is important because, in doing so, we…
Mediterranean flavors and simplicity are at the heart of this Greek inspired salad. The recipe combines capers, tomatoes, cucumbers, and onions with creamy feta cheese and briny capers. This salad comes together very quickly using locally sourced, fresh ingredients. A very good friend shared this recipe with me; he made me promise to never, ever…
Each week, Chili and I showcase a cocktail on our live broadcast, The Davises Eat. This year, we have been virtually traveling the U.S. – something that came from the pandemic – and learning about American regional cuisine. It has been a fun theme for the show this year and we have enjoyed sharing these…
The French Vichyssoise, the Scottish Cock-a-Leekie soup, and the Welsh Tattie and Leekie soup have two things in common: potatoes and leeks. Potato leek soup is found in many cultures and calls for very similar ingredients. Some versions add cream while others are puréed. The French serve theirs chilled while the rest are hot. No…
I grew up calling this recipe “German potato salad”. As I’ve learned more about German regional cuisine, I’ve realized they, too, have many ways of making potato salad. I’ve also learned that potato salad recipes can cause quite the stir among German communities online! Even with the variations, there are two basic styles. In the…
Do you know what Hygeia salad dressing is? Neither did I until I saw it referenced in several salad recipes in a 1910 cookbook and went on a hunt to discover its ingredients. Eugene and Mollie Griswold Christian In 1910, Eugene and Mollie Griswold Christian published “250 Meatless Menus and Recipes”, one of several healthy…
I grew up eating this cucumber salad with creamy dill dressing never knowing that it has a strong connection to my German heritage.
One of my favorite things about doing cooking demonstrations at the Murphysboro Farmers’ Market is creating something on the fly with ingredients the vendors provide. This warm green bean salad is a perfect example of “off the cuff cooking” – using what you have to create a new dish. Enjoy the recipe! Read on below…
My favorite summertime side dish is cabbage slaw and I have a new favorite vegetable to add – flower sprout! Slaw is one of the most versatile sides I know. Any shredded or chopped vegetable can be tossed in with the cabbage. Any type of dressing is suitable. You can also top the slaw with…
One of my favorite things about doing cooking demonstrations at the Murphysboro Farmer’s Market is arriving, gathering up goodies, and coming up with a recipe somewhat on the spot. It can also be a challenge. A few weeks ago, I concocted this scrumptious pasta salad with kale, onion, and broccoli from Homer Grown. I decided…
Wilted lettuce was my daddy’s favorite salad. He was definitely one who believed adding bacon make everything better. In this case, adding more bacon makes wilted lettuce even better! We ate this as a side dish in the summer at least once a week and it is one of my family’s favorites, too. The bacon…
I was immediately smitten when sous vide circulators appeared on Food Network’s Iron Chef in 2010 because I had never seen one before. At that time, home-use circulators weren’t on the market … that took a few years. Even the first ones were around $500 and definitely out of my budget. As with any new…
Every time I go to the bookstore, I pick up a cookbook or two from the bargain bin section. This is why I have more cookbooks than I need … and why Noodle tells me I don’t need anymore! I recently discovered Southern Living’s 5 Ingredient Weeknight Meals and grabbed it up! We’ve loved everything…
Salad dressing is one of the things I learned to make early in my life. This vinaigrette is what my grandma and mom would “whip up” for every type of salad known to womankind. It is great for potlucks and picnics because it is vinegar based, and it can be remixed with nearly any type…
Waste not, want not. I learned this lesson well! Every time I make Italian beef, I use the leftover broth to make vegetable beef soup. It’s a great way to add rich flavor to this classic soup … and not waste savory broth. When I make soup, I make enough to last several days. I…
Chili has been a staple in my life for as long as I can remember. Every September, as soon as the temperature hit the mid 60s, my dad would whip up a big batch. We’d eat chili all autumn and winter long. We’d feed it to the Pumpkin Patrol and our town’s police officers on…
Are you tired of eating Thanksgiving leftovers? Most of mine went into the freezer … which is great because I’ll be hungry for it all again in about … next year! Seriously, I love having food in the freezer for weeknight dinners in a pinch. I also love recreating leftovers because MPG and Noodle hate…
I grew up on potato leek soup; a traditional Scottish dish. My family recipe has been passed down from traditional Scottish grandmas … and grandpas … for at least 4 generations that I know of. I had “create” this recipe, because it’s one of those meals I just make … no book, no recipe card, nada. So, I…