lemon

Add this recipe, the Mediterranean tomato and bean salad, to your list of simple, impressive, protein-filled, vegan-friendly salads that will wow your guests. And, as a bonus, you can even make it ahead and refrigerate it for up to three days. Mind you, our leftovers won’t last for three days. Perhaps if you triple the recipe?

I love, love, love this salad. The rest of my family enjoyed it too. It’s fast and easy to make, though splitting the pita before toasting it was pretty difficult.

After my success with the Sharp cheddar zucchini loaf a few weeks back I thought I’d try my luck at the Classic lemon loaf recipe. I read the list of ingredients and almost gasped—I had every item on hand. Wow, just like a real person who bakes regularly! You know the type, they have a spare hour or two (!) so they decide to whip up a banana loaf, a tray of muffins and some cookies.

I am now a new fan of the Caesar salad! I don’t know about you, but I shied away from ordering Caesar salad at restaurants years ago. There were just too many sub-standard Caesars out there that I figured my palate and my wallet would be better served trying something completely different from the menu. Then I wouldn’t be disappointed expecting a mouthful of garlicky, cheesy Caesar salad goodness but being met with soggy, wilted leaves drenched in poorly disguised mayonnaise. So I was very excited to try out this recipe for Classic Caesar salad.

The challenge: bring over a side dish to a our friends’ house for dinner; keep it simple to not distract from the main course; have it be aesthetically pleasing and, preferably, green; make sure it can be easily heated and/or assembled so as not to burden our hosts in the kitchen when we arrive; and make it toddler friendly? A tall order, I know, but I thought that the Lemony snow peas and mixed mushrooms recipe would be able to stand up to the test.