1 medium cauliflower, cut in florets
2 cup small peas
1 ; fresh or defrosted
1/4 cup chicken broth
2 celery stalks
1 ; finely chopped
3 scallions, finely chopped
2 tbsp parsley, chopped
1/3 cup red bell pepper, chopped
1 tbsp balsamic vinegar
1 tbsp dijon mustard
3 tbsp sour cream (lite)
1/3 tsp salt
1/3 tsp white pepper
1 cup ham (opt'l.)
1 ; cooked, chopped
1 chives, chopped (garnish)
Directions
Steam cauliflower and peas until barely tender. Drain well; put into a
bowl. While still warm, pour the chicken broth over the vegetables.
Set aside to cool.
Combine celery, scallions, parsley, red bell pepper, vinegar and
mustard. Mix in sour cream and add salt and pepper. Toss gently with
cauliflower and peas, adding ham if used. Sprinkle with chives.
Recipe from "Shepherd's Garden Seeds Catalog," pg. 35. Posted by Cathy
Harned.
Servings: 6 servings
Cauliflower & Green Pea Salad Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
The History of Recipes
We can follow the history of meal recipes way back into the far past, in truth as far back into recorded history as early Egypt, and possibly even further. Having said that, sadly, these early recipes were just simple hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe in existence, according to academics are a few tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts which described recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, something we still use today. This early Roman chef describes how the ancient cooks made use of a wide range of herbs, including a few you will know like bay, rue and dill. Later on in the 1400s, knights returning from the crusades brought back many new foods and herbs from Arab countries, such as parsley, basil and rosemary. These new foods and spices prompted an explosion in manuscripts on cookery, many of which are now in private cookery archives. For the centuries that followed, the upper-class families of Wesstern Europe tried to serve the most exotic meals, and as a consequence, cooks and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 19th century that cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. The arrival of television brings us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Cauliflower & Green Pea Salad recipe.
