As the temperature tentatively rises and spring seems like it may finally make its appearance, my thoughts turn to barbeque season. In my house, the grill is manned by my husband and his masculine love of fire, but that doesn’t mean I get a break from the kitchen: I am the sole preparer of the ever-important side dishes. No matter; this Caesar salad is a snap to make and is a wonderful complement to both grilled portabella mushrooms and ribeye steak. In other words, it is perfect for a barbeque at our house.
To me, there is nothing that provides culinary inspiration like a fridge full of fresh fruits and vegetables. On grocery day, I utilize Tetris-worthy skills to fit all the beautiful, colourful produce into my fridge, all the while thinking of the delicious meals I can make with them. I am a longtime vegetarian, and I love to eat my colours.
