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By Richard Gorelick and The Baltimore Sun | May 31, 2012
Thursday is Crepe Night at Bonjour, Gayle Brier-Billebault and Gerard Billebault's Mount Washington bakery and cafe. Because patrons take their crepe's on the purple farmhouse's front porch, the weekly event is weather permitting. Tonight, it looks like the weather is going to permit. Tonight's crepe menu at Bonjour includes spinach in bechamel sauce, French ham in bechamel sauce and cheese with ham or turkey. But that's not all. Also on the menu is a chicken breast poached in herbs and white wine in a wine and mushroom cream sauce, served with a side of roasted potato salad or green salad, and deviled eggs a la carte.
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ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | May 31, 2012
Thursday is Crepe Night at Bonjour, Gayle Brier-Billebault and Gerard Billebault's Mount Washington bakery and cafe. Because patrons take their crepe's on the purple farmhouse's front porch, the weekly event is weather permitting. Tonight, it looks like the weather is going to permit. Tonight's crepe menu at Bonjour includes spinach in bechamel sauce, French ham in bechamel sauce and cheese with ham or turkey. But that's not all. Also on the menu is a chicken breast poached in herbs and white wine in a wine and mushroom cream sauce, served with a side of roasted potato salad or green salad, and deviled eggs a la carte.
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By SUSAN NICHOLSON and SUSAN NICHOLSON,UNIVERSAL PRESS SYNDICATE | April 19, 1998
Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family or holiday meal, usually Sunday, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation and an entertaining menu, usually the...
NEWS
By Julie Rothman, Special to The Baltimore Sun | June 27, 2011
Emilia Schwartz from Pasadena was looking for a recipe for a salad made with cannellini beans and other ingredients that she said she got some years back when she belonged to Weight Watchers. Bonnie Besche from Baltimore sent in a bean salad recipe she found in her "Weight Watchers Simply the Best" cookbook and thinks it may be the one that Schwartz is in search of. The recipe comes from Sheryl Knuth of Omaha, Neb., and in the note that precedes her recipe she says that she especially likes this one because it helps encourage good eating habits in her children.
NEWS
By Frederick N. Rasmussen, The Baltimore Sun and Baltimore Sun reporter | September 14, 2010
Mary R. Terzi, whose handmade green salad earned her the nickname of "The Salad Lady" and the undying affection of members of the Little Italy Lodge of the Sons of Italy, died Sept. 8 in her sleep at Future Care in Canton. She was 104. Mary Rita Presti was born in Enna, Sicily. She was 6 months old when she and her family boarded the Anchor Line steamer Algeria in Naples for a voyage that would land them at Ellis Island in New York Harbor in the spring of 1907. After a brief visit to family members in Albany, N.Y., the immigrant family settled in 1908 in Little Italy, where Mrs. Terzi would spend the rest of her life.
NEWS
By Frederick N. Rasmussen, The Baltimore Sun and Baltimore Sun reporter | September 14, 2010
Mary R. Terzi, whose handmade green salad earned her the nickname of "The Salad Lady" and the undying affection of members of the Little Italy Lodge of the Sons of Italy, died Sept. 8 in her sleep at Future Care in Canton. She was 104. Mary Rita Presti was born in Enna, Sicily. She was 6 months old when she and her family boarded the Anchor Line steamer Algeria in Naples for a voyage that would land them at Ellis Island in New York Harbor in the spring of 1907. After a brief visit to family members in Albany, N.Y., the immigrant family settled in 1908 in Little Italy, where Mrs. Terzi would spend the rest of her life.
NEWS
By Betty Rosbottom and Betty Rosbottom,Tribune Media Services | September 30, 2007
When we returned after being away on vacation for several weeks, some good friends suggested that we all catch up by having a pizza supper together. The hosts offered to pick up several varieties of pies from a local pizzeria (one that specializes in inventive creations) and to make a couple of sorbets for dessert. I volunteered to be in charge of the salad. At first I was going to toss together my mainstay "insalata" of mixed greens coated with a red-wine dressing, but in the back of my mind was the memory of an unusual recipe for a salad of arugula and baby spinach dressed in sherry vinaigrette garnished with thinly sliced cantaloupe and prosciutto.
NEWS
By Susan Nicholson and Susan Nicholson,Universal Press Syndicate | July 2, 2000
A clip-and-save guide to a week's worth of meals Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost- cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and...
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