Bon Appetit!

I believe in taking the time to prepare, and eat, good food that's good for you. Of course I like to make it look good too.

My approach to cooking is a creative, flurry of activity. I love soups, vegetables and vegetarian foods, though I eat my share of meat. Cooking with fresh herbs, citrus fruits, crunchy and chewy foods like nuts or brown rice never get old for me. I'm a fan of real, whole food, so you won't find anything here that isn't good for you.

Some of my recipes are a bit fussy and some so simple they barely deserve to be called a recipe, like the Broccoli Stem Salad.

I offer these recipes as a guideline. (See creative flurry above.) So I expect you to personalize and adapt to suit your taste, time and available ingredients.

 

Recipes by Claudette

Chicken

Salads

Soups

Vegetables

Vegetarian

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Broccoli Stem Salad

Broccoli Stem Salad

Salad Ingredients

Three large stems of broccoli
1 tbsp fresh dill
2 tbsp seasoned rice vinegar
pinch of salt

Remove the flower of the broccoli for another use, leaving as much stem as possible.

Peel the length of the stems with a small knife to remove the tough exterior. Be careful with the
thin, delicate pieces at the top that will make
nice, flowery shapes when sliced. They probably
don’t need to be peeled.
Cut in thin slices, approximately 1/8″.
Pour rice vinegar and chopped dill over broccoli, mix, and sprinkle with a pinch of salt.