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Ingredient: Fresh spinach

Salad de Colores

Salad de Colores

I’ve been making this colorful salad since we were first married.  I serve it at staff lunch often, since it looks so pretty and holds up well even if made ahead.

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Salad de Colores
Course Salad
Cuisine Staff Lunch
Servings
servings
Ingredients
Course Salad
Cuisine Staff Lunch
Servings
servings
Ingredients
Instructions
  1. In large bowl, combine all veggies. (If making more than 3 hours ahead of serving time, you might want to keep the spinach out until you are ready to toss and serve.
  2. Just before serving, stir well and add sunflower seeds. Toss with dressing, or serve dressing on the side (a better idea when you have a large group and aren't sure how many leftovers you will have!)
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Beef Soup Provencal

Beef Soup Provencal

This is a perennial fall and winter favorite.  Since most of the ingredients are shelf stable, I sometimes give them along with a recipe card as a hostess or housewarming gift.

I make my own Herbes de Provence blend (click the link to see my recipe), but you can also buy it at Penzey’s or a grocery store.  Each blend is slightly different, so the flavor will vary based on what kind of spices you use.

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Beef Soup Provencal
This simple, satisfying soup is a delicious dinner that's ready in minutes. It is easy, fast, nutritious, and has excellent flavor.
Course Main Dish, Soup
Servings
servings
Ingredients
Course Main Dish, Soup
Servings
servings
Ingredients
Instructions
  1. In large stock pot, cook ground beef with 1 Tbsp. Herbes de Provence over medium heat for 4-5 minutes or until no longer pink, breaking up into 3/4 inch crumbles. Pour off drippings.
  2. Stir in beans, broth, tomatoes, juice, and remaining Herbes de Provence. Simmer uncovered for 5 minutes.
  3. Stir in spinach and simmer 5 minutes more.
  4. Sprinkle with cheese at the table.
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