Strawberry, Blueberry and Spinach Salad

May 22, 2015January 3, 2022 cathysmahaLeave a comment

It’s salad time, again. I love salad 365 days a year but with fresh produce and fruit in spring and summer, it’s the best! This salad is so simple and so delicious and you can have it anytime. Experiment with different greens, fruit and nuts and enjoy!

What a yummy patriotic salad to share this Memorial Day weekend.

STRAWBERRY AND SPINACH SALAD

Baby Spinach salad mix
1 cup fresh blueberries, rinsed and drained
1 cup fresh strawberries, rinsed, drained and sliced
1/2 cup chopped walnuts (or pecans)

Sweet Balsamic Dressing

1.5 Tablespoons balsamic vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
Salt & pepper, to taste

Blend salad dressing ingredients together and chill.
When ready to serve, toss salad with dressing and serve immediately.

Recipe from Faithfulprovisions.com

Family · Family Favorites · Holidays · Home

Thanksgiving Favorites

November 21, 2014September 25, 2021 cathysmahaLeave a comment

Thanksgiving is such a wonderful time of year with friends and family gathering together, sharing a meal, counting our blessings, and probably take in some football games.

This year I am sharing some of my Fork-Lore.com favorite Thanksgiving recipes that our family has enjoyed for many, many years.

Wishing you and yours a wonderful Thanksgiving memories!

ROAST TURKEY AND DRESSING

CRANBERRY RELISH

PUMPKIN (OR APPLESAUCE) BARS

GRANDMA SUSIE’S PUMPKIN PIE

PUMPKIN BREAD

SILKY SQUASH SOUP

TURKEY VEGETABLE SOUP

Family Favorites · Salads · Vegan · Vegetarian

Cilantro-Lime Vinaigrette for Quinoa Salad, Green Salad or Marinade

April 29, 2014January 3, 2022 cathysmahaLeave a comment

Cilantro is an herb that people either LOVE or HATE. I’m on the love side of Cilantro. It brings such a fresh, aromatic addition to select dishes, including this Vinaigrette and Salad. This Cilantro-Lime Vinaigrette was a discovery a few years ago and I love it, especially on a summer Quinoa Salad, enjoying the salad throughout the week.

CILANTRO LIME VINAIGRETTE

3 T extra virgin olive oil
3 T red wine vinegar
2 T freshly squeezed lime juice
1 small jalapeno pepper (or less) chopped
1 clove garlic, halved
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1.5-2 tablespoons fresh cilantro

Put all ingredients in food processor or blender. Pulse until ingredients are blended. Shake before serving.

QUINOA SALAD

To prepare the quinoa, cook 1 cup quinoa to 2 cups liquid (water or chicken broth) for 15-20 minutes. Drain. Cool.
Then I throw in whatever I have on hand: onion, peppers, beans (garbanzo or black beans), carrots, celery, tomatoes, etc. I’ve never had a combination I didn’t like. You can use it as a side dish or add a protein to make it an entrée.

Family Favorites · My Roots

Thanksgiving Turkey and Dressing

November 26, 2013January 10, 2021 cathysmaha2 Comments

Turkey and Dressing baking the morning of Thanksgiving is such a sensory experience, bringing back fond memories of Thanksgivings past while creating new memories.

This photo of my Uncle George carving our Thanksgiving turkey in the 1960s while my Dad and Aunt Wilma watched (or snitched pieces of turkey) transported me back to the Smaha farmhouse and large family gatherings.

Traditionally, my family made the dressing from only white bread. When I married, Karl introduced me to cornbread dressing and I’ve become a big fan. The texture and flavor of the cornbread are a great addition.

ROAST TURKEY AND DRESSING

1 bag dried bread cubes
1 pan cornbread, crumbled
Chicken or turkey broth
Chopped onion
1 egg, beaten
Sprinkle of sage & poultry seasoning
Celery leaves
salt & pepper

Put bread cubes and crumbled cornbread in large bowl and saturate with broth.
Add onion, egg, salt & pepper, sage & poultry seasoning. Season to taste. Add chopped celery leaves.

Make sure stuffing is moist!
Stuff mixture in and around the turkey or chicken.

Cover with aluminum foil tent until last 2-3 hours of roasting. (Note for stuffing as a side dish, cook a minimum of 1-1.5 hours at 350 degrees.)

Tag: dressing