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Recently on Columbine Kitchen
Chicken Cutlets with Sage and Mushrooms
If you’re looking for chicken cutlets that aren’t breaded, try boneless, skinless chicken cutlets with a sauce of sage, mushrooms, white wine, and cream.
Chicken Breasts with Tomatoes, Capers, Olives and Artichokes
I adapted this from a great Mark Bittman recipe by adding artichokes and olives and using Herbes de Provence instead of tarragon.
Steak, Beet and Arugula Salad
We always have leftover steak and we love arugula, so this is a great light weeknight meal –especially when heirloom tomatoes are in season. Serve with a baguette, French cheeses and a light fruity wine.
Peach Salsa
This salsa is so good as a dip or accompaniment during peach season.
Grilled Barbecue Pork and Plum Kabobs
Sweet and spicy kabobs when plums are in season.
Leek and Fingerling Potato Salad
This is a nice no-mayo potato salad I once found in Bon Appetit magazine.