Spinach and Salmon Salad

What do salmon, blueberries, avocado, walnuts, olive oil, celery and spinach have in common?  Well, one thing is an appearance on a list of the top fifteen foods for improved brain heal, and another is that they come together and make one tasty and gorgeous salad! Read More


Grainy green salad

Here is a terrific salad recipe for an autumn lunch!  It has the usual greens and veggies, and a tasty vinaigrette dressing, but–even better!–it also contains assorted grains.  This makes it satisfyingly substantial and also ups the dietary goodness significantly. It’s been a staple at Frills for a long time, and over the years has shown itself to be an excellent starting point for a number of tasty variations. Read More


Princely Lentil salad

Recently revealed was this tidbit:   the lunch menu of the perfect preschool newly attended by little Prince George featured lentils, more precisely Puy lentils from France.  And with just that sentence the not- usually-so-noteworthy little pulse (yes, that is the word for an edible seed) was granted its fifteen minutes of fame.   There was quite an uptick in interest and demand among restaurants and shops in Britain.  The legume industry expressed hopes this interest might be widespread and perhaps even permanent.

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Chicken, apple and pecan salad

Here is a lovely salad.  Chock full of flavor, texture and color, it is hearty enough for a dinner entree, but also a nice addition to a salad lunch.  It has morphed from its Panera Grills inspiration, but retains the very gratifying combination of apple, chicken, nut and cheese. Read More



Summer bounty…Spinach and orzo salad

It’s late summer and in our region that means it is hot, hot and hotter, and even the gardens of brown thumbed folk are exploding with beautiful produce. Our specialties,  the easy things, are great fun, immensely satisfying and delicious.  Spinach, cucumber, tomatoes, and herbs are thriving now and are just about jumping into a big salad bowl for an evening meal. Read More