Cabbage and Avocado Salad with Barbecued Pork

In Crete, I was intrigued to see cabbage and avocado salad on a restaurant menu. It sounded weird so I tried it, loved it and figured out how to make it at home. Ingredients • 1-pound pork tenderloin • 2 cloves garlic, minced, separated • 1/4 cup soy sauce • 1 teaspoon minced fresh ginger, […]

Wilted Lettuce Salad

(courtesy of Sheila Cotton-Bardes) Quarter one head of iceberg lettuce;  In a wok, lightly sautée a bit of chopped garlic in high quality olive oil; Add wedges of the lettuce. It will wilt but not completely disintegrate like spinach – it keeps its crunch and bulk. Add walnuts and quality gorgonzola cheese for a moment, then a tiny, tiny […]

David Cadogan’s variation on Mother’s Bean Salad

(fills a four litre plastic container and keeps for at least a couple of weeks)In a large steel mixing bowl put: 2 19 oz. tin of yellow wax beans (with liquid) 2 19 oz. tins of green wax beans (with liquid from one) 1 19 oz. tin red kidney beans (well rinsed) 1 large onion […]