This is an unusual salad that I love to serve as a first course for a company dinner. The slight bitterness of the greens are in contrast to the sweet tartness of the berries, the tang of blue cheese, ...

1. Melt the butter in a heavy cast iron skillet. Melt the sugar in the butter. Toss pecan pieces to coat. Brown for about 3 to 5 minutes. 2. Boil green beans in a 6-to-8 quart pot just covered in ...

The ‘dressing’ on the spinach salad is sauce for strawberries Romanoff. The ‘spinach’ is green leaf lettuce. Baby spinach is ...

Place green beans in a microwave-safe dish. Cover with a lid or waxed paper. Microwave on high for 4 minutes. Stir. Cook for 4 minutes longer. Stir in butter, parsley and pecans. Season to taste with ...