Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Wednesday, March 7, 2012

Spiffing up that spinach salad with this sweet take on an old favorite

This recipe combined two of my most favorite salads ever—Waldorf salad and spinach salad. My grandmother used to make the most wonderful classic Waldorf salad, with its crunchy apples, raisins, and celery, so this was reminiscent of those days long ago.

Southern Living’s February 2012 issue featured four different, new takes on spinach salad—I made up my mind to try every one of them; they all looked so fabulous. This—Waldorf Spinch Salad—was the first.

Other than the requisite time to chop the apples and celery and then the separate step of blending and whisking the dressing, nothing to this easy dish, which was a terrific side with lots of healthy ingredients. The apple and raisins gave a touch of sweetness to the leafy greens; the cinnamon and honey in the dressing enhanced that sweet flavor.

Crunch, crunch, crunch—what a goody!

Waldorf Spinach Salad

1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1 garlic clove, pressed
1/8 teaspoon salt (I used salt substitute)
1 (9-ounce) package fresh spinach, torn
2 large Gala apples, thinly sliced
4 ounces extra-sharp white Cheddar cheese, shaved
1 cup thinly sliced celery
1 cup honey-roasted cashews (I used plain, unsalted cashews)
1/2 cup golden raisins

In a large serving bowl whisk together first seven ingredients until well-blended. Add spinach and remaining ingredients. Toss gently to coat. Serve immediately. Makes 6 servings.

No comments:

Post a Comment