Author: Sharye Grella

FOR THE SALAD: 1/2 head iceberg lettuce, cored and shredded 2 ripe tomatoes, cut into eighths 1/2 cup Emmentaler Swiss cheese, sliced and julienned 1/2 cup baked ham, thinly sliced and julienned 1/4 cup pimento-stuffed green Spanish olives (left whole) 2 teaspoons freshly-grated Romano cheese FOR THE DRESSING: 4 cloves garlic, minced 1 teaspoon Lea… Continue reading The Columbia Restaurant’s Famous “1905 Salad”

If the month of July went by as quickly for you as it did for me, you’ll understand why you haven’t seen a new recipe from me lately! ☹️Here we are though — already well into the month of August! Many of us have been experiencing some really warm weather, so preparing dinner over a hot… Continue reading Mrs. Temple’s Poppyseed Vinaigrette Dressing

Blueberries, whole Seedless watermelon, cubed White Stilton Cheese with Mango and Ginger, cubed Fresh arugula, stemmed This is really not a recipe. It is simply a composed fruit-and-cheese tray — just perfect for the 4th  of July! Thanks goes to my good friend, Kathy, who prepared this in 2018 for our gathering of several good friends… Continue reading Red-White-and-Blue Salad

2 medium cucumbers 2 cloves fresh garlic , finely minced 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon sweet chili sauce 1 tablespoon sesame seeds 2 green onions, thinly sliced Place cucumbers on a cutting board, flatten them slightly with a rolling pin, then cut into small slices; set aside. Combine in a… Continue reading Asian Cucumber Salad

FOR THE MARINADE: 1/2 cup olive oil 1/3 cup soy sauce 1/3 cup freshly-squeezed lemon juice 1/2 teaspoon lemon zest  1/4 cup Worcestershire sauce 3 tablespoons freeze-dried basil leaves 1 1/2 tablespoons freeze-dried Italian parsley 1 1/2 tablespoons granulated garlic with parsley 1 teaspoon minced (or dried) onions 1 1/2 teaspoons freshly-ground black pepper  FOR… Continue reading Grilled Steak Kababs

1 pound raw shrimp (31-35 per pound)  1 teaspoon ground cumin 1 teaspoon chili powder  1 large lime, juiced and zested 2 tablespoons freshly-chopped cilantro leaves 2 large cloves garlic, finely minced  3 tablespoons extra-virgin olive oil, divided  Kosher salt, to taste Freshly-ground black pepper, to taste  TO WRAP AND SERVE: Large romaine (or butter)… Continue reading Shrimp Wraps with Lime

FOR THE SALMON: 4 6-ounce salmon fillets , skin-on 1/2 cup finely-chopped pecans 1/3 cup unseasoned Panko breadcrumbs 2 teaspoons freshly-chopped thyme leaves 1/2 teaspoon smoked paprika 1 tablespoon unsalted butter, melted Kosher salt, to taste Freshly-ground black pepper, to taste  FOR THE GLAZE: 1/2 cup pure maple syrup 1/4 cup Dijon mustard 1/4 cup… Continue reading Pecan-Crusted Salmon with Maple-Bourbon Glaze

FOR THE SAUCE: 1/2 cup heavy whipping cream 1/2 cup Trader Joe’s Sweet Chili Sauce 2 large garlic cloves, finely minced 2 tablespoons freshly-squeezed lime juice 1/4 teaspoon crushed red pepper flakes 1/2 tablespoon granulated onion with parsley FOR THE PASTA: 1 pound linguine — broken into thirds or halves FOR THE SHRIMP: 1 1/2… Continue reading Bang Bang Shrimp Linguine 

2 cups kosher salt 2 New York steaks (or your favorite cut ) — about 1 inch thick Preheat the grill. Mix salt with just enough water (about 3/4 cup) to make a non-runny paste. Firmly pack the salt paste onto the top of the steak. Place steak on the grill, salt side up, and… Continue reading Salt-Crusted New York Steak

FOR THE SALAD 8 cups fresh broccoli flowerets, chopped 6 green onions, finely sliced 1 8-ounce can sliced water chestnuts, well drained 1 cup Craisins (or raisins) 1 cup cashews 8 slices bacon, crisply cooked and crumbled FOR THE DRESSING 1 cup Best Foods mayonnaise 1/2 cup granulated sugar 1-1/2 to 2 tablespoons cider vinegar… Continue reading Crunchy Broccoli Salad with Cashews