In case you hadn’t had enough of weird bean salads with 2-19: Country Bean Salad, I present to you its estranged cousin, 2-16: Roast Beef Salad with Beans.
RIP buffet luncheons (and large groups). Although if this is what’s on the menu, I’d have passed on it anyway.
You thought I’d run out of crêpe recipes by now, didn’t you? Here’s yet another for you (#7, at the time of this posting), 5-17: Crab-Filled Crêpes. Simply Delicious has featured both sweet and savory crêpe recipes, and this one would probably be EXCELLENT for a nice brunch.
WAY, way back, when I first started this project (April 2014), crêpes were a new frontier–something I’d never done before. You can read about it in 5-24: Meat-Filled Crêpes.
Now, they’re easy. Time changes so many things.
Soup isn’t usually thought of as a hot weather food (unless you’re Lisa Simpson). However, if it’s summer and you’re looking for ice-cold soup options AND gazpacho isn’t your thing, maybe try 3-29: Herbed Cucumber Soup instead.
It’s not technically summer anymore at the time of posting this (October 1), but we’re still hitting 100ºF temps here in California, so I think it counts.
I had intended on using the entry for 2-19: Country Bean Salad to make the tired joke about how no one likes bean salad or the person who brings it to a party. And to point out how it was always a skip for me at the salad bar (RIP salad bars/buffets, I will REALLY miss you).
But there’s got to be a reason why “bean salad” is still a thing. Someone must still like it, for it still to exist. And not just in an ironic hipster “I like it specifically because it’s uncool” way. Maybe the vegans? I eat mostly vegan, and it’s still a no-go for me.
Simply Delicious says that this particular variation of bean salad is “typically French”, but I can’t find too many references online that specifically corroborate that claim. I did find a fancy version of this dish done by one of the Top Chefs that might be worth looking at, if you’re interested in bringing this recipe into the 21st century.
Apparently it was part of a particularly infamous (red) wedding meal in Game of Thrones as well. I watched GoT, but the food on the table wasn’t exactly the focus of that scene, so I must have missed it.
Even if it’s been on TV, it’s still not that appetizing to me. But again: someone must be into this stuff, so if it’s you, read on.
Feeling a bit of déjà vu? Maybe you’ve seen 1-31: Crab Cocktail before, or maybe you haven’t. I was doing some recent experimentation on the backend of my website, and long story short: I needed to do a rollback to an earlier version and this one got deleted. So I’m reposting/rewriting it again–however, you’ll miss whatever witty remarks I included with the first version.
I remember saying something about this being a good option for a meal instead of an appetizer (since there’s no parties allowed), and that you should picture yourself eating it near the coast with the breeze in your hair, since between COVID and wildfires, I don’t know if we’re ever getting to leave the house again.
Salads are usually a good choice when it’s hot out, and since we’re currently in the middle of summer (here in the U.S.), 2-3: Salad Niçoise (pronounced nee-swah) might be a good choice for an upcoming meal. Plus, it primarily uses readily-available canned/jarred ingredients, which can be helpful for both budgets and pandemic shopping.
Salade niçoise is a well-known dish (like the last recipe I covered, 14-8: Baked Alaska), and there are many different versions of it out there. Even Simply Delicious alludes to the different variations in their blurb above– although what they insist as a “must” (eggs, tuna, olives) seems to be up to interpretation.
Summer 2020 has been quite the disappointment so far, and still being stuck at home is tough. If you’re looking for something to lift your spirits, 2-21: Shrimp Salad probably isn’t going to do it. However, if you close your eyes while you’re eating it, maybe you can pretend you’re on the beach instead of your couch.
This salad features not one but TWO cream-based dressings, so you know it’s fancy. I recently covered 2-5: Caribbean Seafood Salad which also features a shrimp-based salad. However, that one includes apples, bananas, and asparagus, so this one might be a safer choice.
Given the header picture, I suppose it’s not much of a secret that I’ve made some adaptations to 2-31: Smoked Chicken Salad. Namely, that I’ve changed it from a salad to a sandwich. Here’s the thing–it’s a sad salad as written, but can be made into a pretty decent sandwich that doesn’t require anything different than what’s already required/recommended.
See those rolls in the back of the picture (the ones suggested in the blurb above)? Here’s the quick and dirty: cut one open, take the (very few) salad ingredients, stack inside, eat. Not much more to it than that, but if you’d like to see how that went for me in greater detail, please continue reading.
Every so often throughout this project, I run into entries that make no sense, culinarily. I’ll admit–my knowledge of Caribbean cuisine is probably more limited compared to other types. However, I find it hard to believe that 2-5: Caribbean Seafood Salad is an “authentic” representation of a real Caribbean dish.
The other similar recipes I’ve found for “Caribbean seafood salad” include pineapple, papaya, and/or mango, and all look much better than this apple/banana/asparagus mess. Keep that in mind–there’s better ways to use these ingredients (and to make a “Caribbean seafood salad”) than what they’re out here trying to do.
I love a good salad bar, or did, before coronavirus turned everything in our lives upside down. One of my family’s favorite restaurants when I was a kid featured an impossibly long salad bar. A friend and I even entered an essay-writing contest at Souplantation back in college and won ourselves 30 free meal passes, which we blew through quicker than you’d expect.
2-22: Salad Bar with Warm Dressing is equivalent to most of these at-home solutions we’ve seen during this pandemic–a pale imitation of the real thing. Consider this recipe the “haircut I did myself because everything is closed” of salad bars.
I suppose if you just lumped all the same ingredients on top of some quinoa and called it a Buddha bowl instead, you could send this recipe forward in time from the 1980s to modern day.
Of course, you’d have to take an artsy picture (or 100), slap some filters on it, and post it to social media with a bunch of hashtags first to really modernize it. Do you think they really eat the food after they take pictures of it, or is it just for the ‘gram? ?
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