Q: A few years ago I fell in love with a grain salad from my local Whole Foods. It had wheat berries (I think?), feta, kalamata olives, and tomatoes. I have recently moved cities and my Whole Foods does not make the salad. Does anyone have a copycat recipe for this salad?
Sent by Melissa
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One of my lunchtime favorites is the wrap: it a great way to mix up your salad routine and it makes a delicious and portable lunch!
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4.93 / 5 Stars | 9 Reviews
by SHORECOOK
“This summertime treat, made with vanilla cream soda, is a yummy way to cool you down.”
Are you part of a CSA this season? I’m four weeks into mine, and I’ve been sharing what I got every week and how I plan to cook/eat my way through it. This week I received my first couple summer tomatoes — all bright, red, and juicy!
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Item: Mastrad Bread Warmer
Price: $39.99
Overall Impression: Versatile for outdoor meals in the summer and holiday meals in the fall and winter. Worth picking up if you like your rolls warm and do a lot of entertaining.
Warm bread that’s fresh from the oven is pretty much the best thing ever, no matter the occasion, no matter the time of year. Wrapping warm rolls in a clean dishtowel helps hold in the warmth for a little while — this bread warmer from Mastrad takes things one step further. With its heatable ceramic liner, this basket will keep our rolls toasty from the start of dinner all the way through to second and third helpings.
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I realize that given the sheer number of two and three-layered, springform-bound and buttercream-shellacked celebration cakes I keep in the archives, you’d imagine that I had some pretty spectacular birthday cakes growing up. You’d be correct, but they were almost never homemade, not because I was suffering from cake-neglect, but because the only one I requested every year for my birthday was an ice cream cake, preferably from Carvel. Okay, insistently from Carvel, you know, the one in the strip mall at the end of the main road. The Carvel ice cream cake was, to me, as perfect as a June birthday cake could be — a layer each of chocolate and vanilla ice creams, separated by a smattering of Oreo-ish cookie rubble, coated with a suspiciously unbuttery buttercream and scattered with colored sprinkles. It was perfect. I loved it. I saw no reason anything should ever change.
And it might not have, except nowadays I have this problem, which is that when I vocalize the daydreamy ideas that pass through my head, such as, “I wonder what it would be like to make an ice cream cake from scratch… no, a sundae cake … no! A hot fudge sundae cake, with hot fudge and whipped cream and those awful-but-I-love-them jarred cherries…” instead of my so-called loved ones saying, “That’s ridiculous. Why would you make that if we could buy it at a store?” they encourage me. No, they goad me. Then they applaud my efforts and say “Again!” (True story: We think “Again!” exclaimed with glee, was the kid’s first word.) And then things like this happen.
… Read the rest of hot fudge sundae cake on smittenkitchen.com
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permalink to hot fudge sundae cake | 94 comments to date | see more: Celebration Cakes, Ice Cream/Sorbet, Photo, Summer
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