Thayer in the Kitchen

According to the original recipe this is classic salad from Burgundy, France.  It can be served as a lunch dish since it includes eggs.  Its quite different but we liked it and I have made it twice.  These days with all the lettuce and greens from our CSA farm I continue to try recipes that turn them into meals rather than a little side salad.  Garlic Croutons 4 slices bread rubbed with olive oil on both sides.  Sprinkle with garlic salt or granulated garlic (from Penzey's).  Bake 10 minutes at 325 degrees.  Turn the bread over and bake for another 10 minutes.  Cut into squares.  You could also use purchased croutons. The original recipe called for making a mustard vinaigrette dressing with olive oil, red wine vinegar, Dijon mustard and parsley.  I didn't do this. I used some balsamic vinaigrette I happened to have in the frig.  You could also use a bottled dressing of your choice. Take several slices of bacon, dice and cook ...

Catching up on another recipe posting. This is a good recipe for a very moist pleasantly sweet and spicy quick bread using rhubarb. It makes two 8 1/2 X 4 1/2 size loaves. Avondale Rhubarb Bread 2 1/4 cups sifted unbleached white flour 1 cup whole wheat pastry flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon allspice (the original recipe called for 1/2 teaspoon--so if you're a fan use this amount) 3 eggs 1 cup canola or sunflower seed oil 1 3/4 cups packed dark or light brown sugar 2 teaspoons vanilla 2 1/2 cups diced rhubarb (about 1#) 3/4 cups walnut pieces (or whatever nuts you prefer) Preheat oven to 350 degrees. Grease two 8 1/2 X 4 1/2" loaf pans. Combine flours with other dry ingredients. Beat eggs, oil, brown sugar and vanilla with an electric mixer or in a food processor until fluffy and smooth. Combine the dry and and wet ingredients. The batter will be VERY stiff. Don't over mix but...