Category Archives: Vegetables/Vegetarian/Vegan

Kel’s Best Barley Salad, Greek Style

Posted on September 2, 2018 by

  This refreshing and easy-to-make barley salad is great anytime during the year, but especially in the summer when there is an abundance of ripe tomatoes. In the winter, I just substitute romas or cherry tomatoes instead. You can serve … Continue reading →

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Kel’s Café Basil and Sweet Pea Pesto

Posted on August 8, 2018 by

Got basil? More than likely if you grow your own you do, but it’s probably reaching its seasonal end and you’re getting ready to make pesto to freeze and enjoy year round. Or, if you’re like me and have limited … Continue reading →

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Kel’s Classic Cobb Salad, A Meal on Its Own

Posted on March 7, 2018 by

The first Cobb salad I ever had was at the Fairview Dining Room at the Washington Duke Inn in the early 1990s, shortly after I started working at Duke University. To this day, it is my favorite Cobb salad in … Continue reading →

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Kel’s Classic Chana Masala, or Chickpeas With a Kick

Posted on February 7, 2018 by

Chana = chickpeas. Masala = a blend of ground spices used extensively in Indian cuisine. Mix them together with a few other ingredients for a heavenly vegetarian/vegan side or main dish. So here’s a tip. When you purchase the spices … Continue reading →

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Kel’s Cucumber and Pineapple Salsa with Roasted Jalapeños

Posted on October 9, 2017 by

  When I saw this recipe by Katie Lee in the July/August 2017 issue of Food Network Magazine, I knew I was going to have to give it a try. Of course I tweaked it a bit and substituted jalapeño … Continue reading →

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Kel’s Tasty Tossed Niçoise Salad with Vibrant Vinaigrette

Posted on August 13, 2017 by

If you like tuna, green beans, potatoes, olives, hard boiled eggs and other fixings with a tasty vinaigrette dressing, then this salad recipe, which eats as a meal, will become one of your favorites. It’s great to serve year round, … Continue reading →

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To-Die-For Tomato and Grilled Corn Salad with Honey Lime Dressing

Posted on July 15, 2017 by

  This salad screams freshness and is just what the doctor ordered as a flavorful and cool side dish in the summertime heat. Grilling the corn adds smokiness to the sweetness of the tomatoes and the creaminess of the avocados. … Continue reading →

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