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July 02, 2017

Grilled Romaine Caesar Salad

Using all prepared commercial ingredients make this a pretty simple salad to make. The only effort you have to put into it is to grill the romaine lettuce. Not that hard and so worth the effort! It is one of my favorite salads.

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April 27, 2016

Tarragon and Sherry Vinaigrette

Sherry vinegar is a milder and slightly sweet flavored vinegar. It is a good choice for making lighter vinaigrettes. The tarragon adds anise flavors. Try it over fresh salad greens.

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February 29, 2016

Fruit Bowl

Fruit Salad is best when the fruit is in season but during the winter months that is harder to accomplish. Apples, grapes and a few canned fruits will hold you over until summer when the local fruits begin coming in.

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January 13, 2016

Lettuce Wedge drizzled with Blue Cheese Dressing and a Balsamic Sauce

One of our local restaurants serves one of the most amazing lettuce wedges I have ever had. I recreated their recipe and got really close if not better.

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December 28, 2015

Mixed Baby Lettuce with Sorghum Vinaigrette

Sorghum is a grass with corn like leaves and cereal grains at the end of the stalks. Even though it is a powerhouse of nutrition, it is used more for animal fodder. But the sweet juice extracted from the stalks is used to produce sorghum molasses.

Sorghum molasses are not as thick as sugar cane molasses and the taste is a little more tart making it a great sweetener for this vinaigrette.

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December 17, 2015

Italian Dressing

Why should you make your own dressings and vinaigrettes? I'll tell you why:
They're better tasting and better for you.
You are in control of what goes into the dressing
And believe it or not, it is a very simple process.

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Italian Dressing

Why should you make your own dressings and vinaigrettes? I'll tell you why:
They're better tasting and better for you.
You are in control of what goes into the dressing
And believe it or not, it is a very simple process.

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November 21, 2015

Artichoke Heart and Tomato Salad with Lemon Dill Vinaigrette

Artichokes are grown primarily in California. They are the bud of a large plant from the thistle family. They are delicious eaten fresh but are also available canned. This recipe uses canned artichokes but you can use fresh if you want to cook them.

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November 07, 2015

Spinach Salad with Orange Vinaigrette

This is a very simple, quick salad that can be made at the spur of the moment as a side for any lunch or dinner ocassion.
Spinach was brought to the US from Spain. It is a rich source of iron, vitamins A and C. However, spinach contains oxalic acid with inhibits much of the body's absorption of the iron. Calcium helps with the absorption so drink lots of milk.

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November 06, 2015

Parsley Shrimp Skewers

Serve shrimp for dinner tonight. It is a delicious, smart, and quick way to get a good meal on the table after a hard day at the office.
Serve over fresh spinach with an orange vinaigrette.
See my suggestions for making this your own.

Serve with a lightly oaked Chardonnay

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October 29, 2015

Curried Cauliflower and Green bean salad with Lemon yogurt

Roasting vegetables enhances the flavors by concentrating their natural sugars. You will be amazed. If you don't like cauliflower try this recipe to possibly change your mind.

You'll love it so much you'll want more so I adjusted the recipe to make extra vegetables to use as a side later in the week. Simply remove half of the vegetables and refrigerate before adding the curry. You can later add any seasoning you want to them. I tried a squeeze of lemon juice and a little pepper and they were great.

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October 16, 2015

Lemony Grilled Shrimp Salad

This is a recipe from Cooking Light. It is fast and simple and delicious.

Purchase shrimp that smell fresh like the ocean. Any size shrimp will work. Sometimes the smaller ones have more flavor because they usually come from colder water.

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September 15, 2015

Apple Fruit Salad with Citrus Dressing in Walnut Crisp Baskets

Serve this as a salad, a side or even as a meal. Could add grilled chicken.

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May 23, 2015

Spring Pea Salad with Creamy Curry Dressing

This salad was amazing. It was shared at our Cooking Light Dinner Club last week. All the dishes we prepare come from Cooking Light magazine and this one was from the April 2015 issue.

It was different and that is what I liked about it. Using curry powder gave the salad a unique flavor that most salads don't have and it was yummy.

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April 20, 2015

Smoked Trout Salad with Creamy Cucumbers and Dill

This was a fabulous appetizer that was shared at our April Food and Wine Dinner. It could also be served over salad greens for a light and refreshing summer dinner. It will be my next go to, I loved the flavors created by the smoked trout, lemon and dill.

We served this with a Villa Des Anges Old Vines 2014 Rose from France.

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April 17, 2015

Grilled Salmon wth Mixed Salad Greens, Roasted Pears and Goat Cheese

Grilling outdoors is a great way to enjoy summertime with family and friends. This salad with fresh summer greens out of the garden will make a delicious summer meal.

Try a Pinot Noir to go with this recipe, the easiest red wine to match with food. It is brilliant with fish and summer veggies. Ask the staff at Ashe’s Wine and Spirits to recommend their favorite Pinot Noir for tonight’s dinner.

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April 09, 2015

Grilled Asparagus Salad with an Orange and Fennel Vinaigrette

I prepared this salad on the WBIR noon show and it presented beautifully. It tasted fantastic and it is easy to make. I demonstrated a few tips on how to section an orange and slice fennel. This was a modification of a salad I made in cooking class several years ago. That is the beauty of making it yourself. You can create your own version.

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February 25, 2015

Arugula Salad with Fresh Lemon Vinaigrette

A wonderfully fresh and flavorful salad with a crisp vinaigrette that would make a great side for any dinner. Arugula is becoming more popular and is a great source of vitamin A and C.

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January 11, 2015

Feta and Dill Galette with Lemony Spinach Salad

Try something different for dinner tonight. Instead of serving crackers or bread with your salad this version provides a salad, carbs, and cheese all in one.

A galette is usually a flat cake made with a flaky pastry dough, a common French tart. It can be savory or sweet, topped with fruit, jam, nuts, meat and/or cheese.

Make your own version by using a different cheese, adding sausage, crumbled bacon or even diced chicken. Might I also suggest using goat cheese and shrimp or crab.

The possibilities are endless!

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December 01, 2014

Kale Salad with Roasted Butternut Squash, Beets and Snow Peas

I try not to brag but this salad was so good. I started with a base of fresh kale greens, prepackaged and ready to eat. Kale is a member of the cabbage family and packed with many vitamins and minerals especially vitamins A, C and Folic Acid. Then I added colorful roasted vegetables also packed with vitamins and minerals. The vinaigrette brought all the flavors together.

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November 07, 2014

Cole Slaw with flavored vinegar

If you want a lighter version of your favorite slaw recipe then try this one. I tested it out in my "test" kitchen and it turned out creamy and tangy just the way I like it. Use pre-shredded cabbage to save time. Usually it has been washed, just check the package information.

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June 17, 2014

Pea Salad with Herbs and Lemon Zest

Snow peas work really well in this recipe, select fresh and tender peas for best results. But when peas are not in season, use frozen peas.

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April 01, 2014

Feta and Dill Galette with Lemony Spinach Salad

This recipe can be a salad, an appetizer or even a breakfast dish. It can be whatever you want it to be. This was one of my recipes for my last cooking class and it did me proud. Dill is a great herb with the lemon but if you wanted to use cilantro and lime go for it. See my suggestions for other ideas.

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December 27, 2013

Apple, Blue Cheese and Hazelnut Salad served in Endive

Endive leaves make a great base for serving this creamy apple salad.

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November 16, 2013

Caprese Salad Skewers with Balsamic Vinegar Reduction

Ciliegine mozzarella are small round balls of mozzarella cheese. They are used for their visual appeal more than anything and in this recipe they're perfect for skewers. Serve these as an appetizer or use the skewer to top a salad.

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November 06, 2013

Cashew and Cabbage Salad with a soy-lime dressing

The key to this recipe is to marinate the vegetables in the dressing about 30 minutes to 1 hour prior to plating.

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September 21, 2013

Hearts of Palm and Avocado Salad

I love salads this time of year but pairing them with the right wine can sometimes be challenging. Here are a few tips that will help you to begin satisfying a summer fix of fresh veggies with wine.

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September 05, 2013

Flank Steak with Rosemary, Black Pepper and Balsamic Vinegar

The flank steak is served over salad greens. To tenderize pound with a meat mallet or marinating. This one calls for a little pounding action.

See my suggestion for pairing this recipe with a flavorful red wine.

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August 05, 2013

Olive Orange and Anchovy Vinaigrette

Another great topping for grilled eggplant. I loved this topping and I found many other uses for it too.

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Garlic Cumin Vinaigrette with Feta and Herbs

This is one of three toppings for grilled eggplant, that can be used in several other recipes too

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July 17, 2013

Prosciutto Wrapped Salad Greens with Red Wine Dijon Vinaigrette

Prosciutto is the Italian word for ham and is thinly sliced. The flavor tops off these creative bundles that can be served as a salad or appetizer.

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July 01, 2013

Quinoa Salad with Mango and Dried Cranberries

Quinoa is very versatile and so easy to prepare. The seed of a goosefoot plant, it is considered to be a complete protein containing all 8 essential amino acids and albumin. Because quinoa has a nutty flavor, I decided it would combine well with fruit.

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April 12, 2013

Jicama and Lime Salad

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March 03, 2013

Chicken Salad with Grapes and Walnuts

Another great way to use left over roasted chicken, this salad can be served as a sandwich or over salad greens. Or see how to make this into a vegetarian dish...

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Chicken Salad with Dijon Mustard

This light and refreshing chicken dish makes a wonderful great salad or side. Use chicken left over from a roasted chicken or saute two large chicken breasts, enough for 2 cups of chicken.

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August 02, 2012

Heirloom Tomato Salad with Capers, Basil and Sea Salt

What to do with all of those tomatoes. There are so many recipes it is hard to pick just one. This idea brings in a touch of the Mediterranean with the addition of capers, flower buds that are usually preserved in a vinegar brine.

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June 21, 2012

Summer salad

There’s just something about spring, summer and salads. Though summer may not be the best time to cook it is the best time to eat fresh, cool and crisp food. The usual list includes fruit, nuts, lots of different veggies, sometimes shrimp or scallops, avocado, cranberries and maybe leftovers from dinner the night before. Toss it all into crisp salad greens and you’ve got what I call a salad sensation. I can’t stop thinking about what my next salad will be. The possibilities are endless...

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March 20, 2012

Red Cabbage Slaw

A very light and refreshing twist on an old favorite without the mayo.

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Penne, Spinach, Asparagus and Cashew Salad

Enjoy this salad as a complete meal. Add banana bread and glass of fresh squeezed lemonade.

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March 12, 2012

Raspberry Balsamic Vinaigrette

Homemade vinaigrette takes very little time and is so much better for you. You can control the ingredients and eliminate all the additives. For this vinaigrette you will first need to make your own raspberry sauce.

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January 23, 2012

Prosciutto wrapped Melon skewers with Lime dressing

Melon balls wrapped with prosciutto then threaded onto skewers make an impressive plate of appetizers.

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January 19, 2012

Strawberry Salad with candied pecans, Goat cheese and Balsamic vinaigrette

Goat cheese, balsamic vinegar and strawberries- what a great flavor combination! Add a little crunch to this great salad with spiced pecans

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Fruit Salad with orange and honey vinaigrette

Fresh fruit is best when locally in season, when the blueberries pop with flavor, the strawberries will bring a smile to your face and the peaches will melt in your mouth. Make this a summer treat for picnics, barbeques and family dinners.

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December 11, 2011

Cold Roast Fillet of Beef with Mixed Salad Greens

A French red Burgundy is a good choice for this recipe. The smooth tannins in the wine will complement the beef and tarragon especially well.

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November 27, 2011

Fresh Spinach with Berries, Caramelized Pecans and Blueberry Vinaigrette

Blueberries are one of very few fruits that are native to North America, so proudly enjoy the sweet delicious fruit and gain great health benefits as well. They have one of the highest antioxidant capacities among all fruits, vegetables, spices and seasonings. The strawberries add more color and flavor and so what if they're good for you too.

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November 23, 2011

Fennel and Citrus Salad

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November 18, 2011

Curried Turkey and Rice Salad

How many ways can you use the left over Turkey from Thanksgiving? Turkey soup, turkey pot pie, turkey casserole, and then there's always a good turkey and cheese sandwich.

For something new try this recipe idea.
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November 14, 2011

Mustard Potato Salad

You can create many types of potato salad by starting with the basics and adding different herbs and spices. This recipe uses mustard to replace the sour cream in Creamy Potato Salad.

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October 02, 2011

Citrus Bow Tie Pasta

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September 30, 2011

Mango and Papaya Salad

Add salad back to the mango peel to serve or place on a bed of lettuce.

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July 25, 2011

T. G.'s Tuna Salad

Fresh tuna is best for this salad and a great way to use what you couldn’t eat from last night’s dinner. But when in a pinch, canned tuna will do. If packed in oil the tuna will have more flavor but I prefer canned tuna in water for less calories.

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July 08, 2011

Southwestern Salad with Lime and Herbs

The lime provides a cooling effect for the bit of heat from the chipotle chili powder. Another great salad, easy to prepare and full of flavor.

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June 03, 2011

Mixed Salad Greens with Macadamia Nuts, Avocado and Goat Cheese

One of my favorite salads and the presentation is so cool. The tartness in the goat cheese demands an acidic wine and a Pinot Grigio fits that profile.

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May 07, 2011

Mediterranean Endive Salad

A new way to present a salad, or just put out the ingredients and let your guests top their own endive leaves. If you can't find endive any type of lettuce will do. In the picture I used Boston Bibb.

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Texas Caviar (Black-Eyed Peas)

If you have ever turned your nose up to black-eyed peas try this recipe for a surprising result. Mom always served black-eyed on New Year's Day. She said for every one we ate we would have a day of good luck. I remember eating 365 but I didn't like it at all. If only I had this recipe I would have eaten two for every day of the year and doubled my luck.

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April 23, 2011

Romaine Caesar Salad

This popular salad was first made in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana Mexico. As coincidently the first time I had Caesar salad was in Mexico while on vacation. It was prepared right at the table and what a show that was.

A "real" Caesar salad has salad greens that are tossed with a garlic vinaigrette with grated Parmesan cheese and anchovies.

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April 08, 2011

Wilted "Killed" Lettuce

Mom fixed this a lot when we were growing up because we all loved it. It is best in the spring when the lettuce is tender and mild. Serve with a big pan of cornbread

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April 07, 2011

Mesclun with bacon and shallot vinaigrette

Try heating the vinaigrette slightly before adding to the salad greeens. You will love the complex flavors that develop making this a comforting, winter salad.

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March 28, 2011

Cole Slaw

Generally speaking, people are very particular about their Cole Slaw. Some like it sweet, some like it tangy, and some like lots of mayonnaise. I like my Cole slaw the same way I like my wine: balanced. Try this recipe for that perfect balance of flavors.

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March 27, 2011

Asian Salad with bok choy and almonds with soy sauce vinaigrette

Dad gave me this recipe but he got it from a friend. It doesn't matter really where it came from because it's delish! It was a hit in cooking class.

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March 23, 2011

Cilantro Lime Rice Salad

The flavor improves if you make this dish a day in advance. It is one of my favorite side dishes. You can add grilled shrimp or chicken for a complete meal.

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March 06, 2011

Mixed Vegetable Slaw with Citrus Vinaigrette

What a great way to use fresh vegetables from the garden. The crispness from the vegetables and the acidity from the citrus make a great side dish for fish.

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January 15, 2011

Apple and walnut salad with balsamic vinaigrette

The great thing about this salad is that you can make it most any time. Apples are always available and taste good year around. We're trying to eat more salads to get in our 5 fruits and vegetables a day!

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Spiced Pecans

Try these pecans as a snack or mixed into your favorite salad, especially great with spinach and strawberries.

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December 27, 2010

Heirloom Tomato and Avocado Stack

This recipe was wonderful and so colorful. I used it for one of the recipes I taught in class this summer.
From Cooking Light, 2010

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November 20, 2010

Thanksgiving Dinner

All the planning and work that goes into the Traditional Thanksgiving dinner can send you into a tizzy. I have some great tips and recipes to help you create an incredible meal without all the stress. It begins with putting a plan together and starting early. Set the Menu, divide the tasks, relax and enjoy the meal!

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Cranberry Apple Salad

This will be one of your favorite cranberry relish dishes. Serve it with turkey for Thanksgiving or serve it as a salad over romaine lettuce. You'll never reach for the canned cranberries again!

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Cranberry Apple Salad

This will be one of your favorite cranberry relish dishes. Serve it with turkey for Thanksgiving or serve it as a salad over romaine lettuce. You'll never reach for the canned cranberries again!

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October 10, 2010

Arugula Salad with Roasted Pears, Beets and Goat Cheese

Arugula is a peppery, aromatic salad green that is becoming more popular in the U.S. The Italians have been very fond of Arugula for many years. Try it in this salad and you will understand why they love it.

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September 26, 2010

Layered Mint Salad

The layers in this salad create a beautiful presentation. Allow it to set for a few hours before serving to develop the flavor profile.

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September 10, 2010

Salad Wraps

Turn a salad into a meal with this great wrap idea, just add your favorite salad ingredients. Enjoy with cool refreshing mint tea.

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September 02, 2010

Fresh Mozzarella Tomato Salad with Balsamic dressing

I first prepared this salad for an Italian cooking class and it was a hit. I hope you enjoy!

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August 15, 2010

Crab and Avocado Salad with Ginger Vinaigrette

This lighter salad replaces the heavier version by omitting mayonnaise. It can be served as a salad or a sandwich. Add a slice of summer fresh red ripe tomato for a truly wonderful treat.

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April 30, 2010

Recipe: Sicilian Green Beans & Fennel Salad

Italians know how to make a salad, and this Sicilian green bean and fennel salad is one of my favorites. The ancient Romans already knew how to use fennel to spice up their cuisine, and the French later used it to make absinthe!

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Recipe: Lemon Green Beans & Celery Salad

Bored with the same old salads? Try making one with green beans! I'm also adding some celery and use lemon to give it a delightfully refreshing taste!

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Recipe: Quinoa Salad "Your Way"

I call this delicious Quinoa salad "your way" because you can easily make it your own recipe by substituting some of the ingredients. The opportunities are endless, and each salad will have its own taste and personality!

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Recipe: Jicama Salad

Jicama, a delightfully crunchy Mexican root vegetable, is often eaten raw in salads and slaws. Tossed with a zesty lime dressing and mixed with beans and juicy tomatoes, it makes an easy, irresistible salad. Prepare a double batch and take it along to your next potluck -- just be ready to share the recipe!

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April 03, 2010

Spring Vegetable Salad “Rock Star”

To your good health. I did a cooking demonstration for a diabetes class featuring a healthy, low fat salad. Make this salad any time you want to impress your foodie friends. Always try to use vegetables that are in season; they are more affordable, tastier and better for you.

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