Now is the time to get started on your holiday party planning because, before you know it, the big day will arrive and you want to be prepared!!! Even if you aren’t having a big holiday get-together, it pays to keep a back up handy for those merry visitors who pop by unexpectedly.

First and foremost, let’s do away with the tired spread of chips and dips, spinach dip and teriyaki meatballs. Now I’m not saying that these aren’t delicious, quite the opposite—I love a good meatball! But likely you will be running into these go-to appetizers over and over again this holiday season; why not try something sure to dazzle the taste buds?

One tip for sure holiday success is to make appetizers ahead or buy quick-assemble ingredients ahead for easy weekday entertaining—cheese, fruit pastes, marcona almonds served with crostini or pita chips. Dish D’Lish tomato jam with cambozola is my favorite on rustic crackers like Essential flat breads. And don’t be afraid to dress up store-bought items and make them look like your own.

Keep appetizers simple and down to three steps if possible (no little smokies in the Crock-Pot with mustard and grape jam please!) Pick up a jar of Peppadew Peppers available at most deli olive bars or at Dish D’Lish in Ballard, and stuff with creamy goat cheese and a marcona almond — sprinkled with chopped parsley… so very festive!

Recipes follow for a couple of my favorite apps –ones quick and easy the other is a bit more labor intensive — but worth the work!

PARMESAN POPPYSEED PUFFS
Makes about 50 puffs

1/2 cup water
1/2 cup whole milk
6 tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons minced garlic
1 cup flour
4 large eggs
3/4 cup plus 1 tablespoon grated high-quality Parmesan cheese
2 teaspoons poppy seeds

Place the water, milk, butter, salt, and garlic in a heavy, medium-sized saucepan. Bring to a boil over medium-high heat.

All at once, add the flour, stirring it in quickly with a wooden spoon. Keep stirring—the mixture will come away from the sides of the pan and become thick and stiff. Continue stirring and turning over for about 1 minute. (You want to dry the mixture out a bit.)

Transfer the mixture to a mixing bowl and, with a hand-held or standing mixer, beat on medium-high speed. Add 1 of the eggs.

As soon as the egg is partially incorporated, increase the mixer speed to high. Add the remaining eggs, ONE AT A TIME, when each previous egg is well incorporated. (THIS IS IMPORTANT) The mixture should be smooth.

Set the dough aside for 5 minutes, then stir in 3/4 cup of the Parmesan.

Let the dough cool for about 15 minutes before piping or shaping.

Preheat oven to 400°F. Line baking sheets with parchment paper. You will need 2 or 3 baking sheets, or work in batches. (If you don’t have parchment, lightly spray baking sheets with nonstick vegetable spray and watch the bottoms of the cheese puffs closely to prevent over browning.) Drop the dough by heaping teaspoonfuls—they should be the size of large marbles—onto the parchment. (You can also pipe the dough using a pastry bag and a large plain tip.)

Mix together the poppy seeds and remaining 1 tablespoon grated Parmesan. Sprinkle the top of each dough ball with a little of the mixture.

Bake on the upper rack of the oven for 22 to 25 minutes, or until puffs are golden. Serve warm. You can make these a few hours in advance, keep at room temperature, then reheat in a hot oven for a few minutes.

Chef’s Tips: If you’re short of baking sheets, have more dough balls ready on sheets of parchment. When a batch of puffs is done, remove the baking sheet from the oven, pull off the parchment filled with cooked puffs, and quickly place a waiting parchment sheet of dough balls onto the baking sheet.

Recipe Copyright © 2008 by Kathy Casey.

GOAT CHEESE, CHIVE, AND BLUEBERRY LAVENDER CHUTNEY CROSTINI

6 ounces fresh goat cheese (chèvre)
2 tablespoons thinly sliced fresh chives
1 jar Dish D’Lish Blueberry Lavender Chutney
Crostini (recipe follows) or rustic crackers
Garnish: tiny sprigs of fresh thyme
In a small bowl, mix the goat cheese and chives. Spread your favorite crostini or crackers with the mixture and top with dollops of Blueberry Lavender Chutney. Garnish each piece with a tiny sprig of fresh thyme.

CROSTINI
Makes about 40 crostini
1 long, skinny French baguette, sliced on bias into 1/4-inch slices
Olive oil, as needed
1 teaspoon Dish D’Lish French Seasoning Salt or kosher salt

Preheat oven to 400 degrees F.
Lightly brush baguette slices with olive oil. Place bread in a single layer on baking sheets, sprinkle with French Seasoning Salt, and toast until just crispy. Let cool before storing.
Chef’s Tip: Crostini can be made in advance, cooled THOROUGHLY, and stored in airtight containers for up to 3 days. If necessary, re-crisp in a hot oven for a couple of minutes.

It just isn’t the holidays without cookies. I love to bake up a bunch of holiday cookies — but let’s be honest, sometimes we can get carried away, and what is supposed to be delicious fun can turn into a stress fit of flour, butter and sugar. My solution to this is to host a cookie party. Invite a bunch of friends and family over, select a few cookie recipes and put everyone to work! This way you can share the work, the expense and the delicious outcome. Just remember to double or even triple your recipes to be sure everyone gets enough. I’d recommend at least 6 dozen cookies per person to take home.

And for lots of great cutters, sprinkles and cookie accouterments check out Cookies – they have a store in Seattle’s Ballard neighborhood and lots of supplies available on line, too.

What holiday cookies to make? I have my favorites, the sugar cookies with icing and sparkles, my mother-in-law makes the best “trees” with light green icing and red sugar. I also adore thumbprint cookies, peppermint chocolate bark, and of course a good bar cookie.

Here I’ve included a recipe for My Mom’s Oatmeal Gumdrop Cookies. My mom  made these cookies for years and  I used to have the job of cutting up the gumdrops. To make this task a bit easier, try snipping them into pieces with clean, wet scissors.

My Mom’s Oatmeal Gumdrop Cookies

Makes approximately 6 dozen cookies
2/3 cup butter
1/3 cup shortening
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons buttermilk
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups flour
2 cups oatmeal (rolled oats)
1 pound spiced gumdrops, cut into approximately 1/4-inch pieces
(I had trouble finding a 16-ounce bag, so if you can find only a 13-ounce bag that is okay.)
1/2 cup chopped walnuts
1/2 cup raisins

In a mixer, cream together butter, shortening and sugars until fluffy. Then add the eggs, vanilla, and buttermilk, and mix until smooth. Sift together dry ingredients and blend in. Mix in oatmeal, gumdrops, walnuts and raisins. Chill, covered, 2 hours.

When ready to bake, preheat oven to 350 degrees F. Drop dough by tablespoonfuls onto a greased baking sheet. Bake about 10–12 minutes, or until golden.

© 2003 by Kathy Casey Food Studios®

I know plenty of people who live for Thanksgiving. They love the whole get up: the turkey roasted to a perfect golden brown, the cranberry sauce, the big family get-together, the Macy’s Thanksgiving parade, the whole shebang. But I have a growing group of friends who shun tradition and have created non-traditions of their own. You can go out to dinner instead of having everyone over or take in a movie after the big meal. You can even throw a movie night and order pizza and invite a bunch of friends over. John and I have even gone out for dim sum!

Whatever your plans are this Thanksgiving, I hope you are surrounded by family and friends and eating great food, homemade or not.

Now, on to those leftovers!

Please, please, please do not let that turkey carcass sit out on the counter all evening. After carving and serving, cut off all the meat and refrigerate for sandwiches or to add to soup. Break up the carcass and throw in a big pot of water and make stock for turkey soup later in the week.

I hope you’ll try one of my favorite Thanksgiving recipes, my Blue Cheese Scalloped Potatoes. And Komo’s Lisa Brooks has also shared her fantastic recipe for Corn Pudding! She says it’s even great the next day for breakfast with maple syrup on it! Enjoy.

Blue Cheese Scalloped Potatoes
Makes 12 servings

5 pounds russet potatoes
1 tablespoon salt
1/2 teaspoon black pepper
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
3/4 cup (3 ounces) crumbled blue cheese
3/4 cup grated Parmesan cheese
1 cup sour cream
2 cups cream

Preheat an oven to 350°F. Butter a 9- by 13-inch glass baking dish.

Peel and slice the potatoes 1/4-inch thick. Toss them in a large bowl with 2 teaspoons of the salt and the pepper, thyme, and rosemary. In a small bowl toss together the cheeses.

Layer half the potatoes in the buttered baking dish. Sprinkle with half the cheese mixture and top with the remaining potatoes.

In a bowl, whisk together the sour cream, cream, and remaining 1 teaspoon salt and pour over the potatoes. Tap the baking dish on the counter to spread out the sauce and help release any air bubbles. Sprinkle with the remaining cheese mixture.

Bake the potatoes for about 11/4 to 1 1/2 hours, or until browned and completely tender all the way through when poked with a knife. Serve immediately.

You can also make these in advance and store, covered and refrigerated, for up to 2 days. Bring to room temperature and reheat in a 350°F oven until hot.

Chef’s Tips:
Guests are very impressed when I serve these potatoes as individual round towers. Little do they know how easy it is: Chill the cooked potatoes totally, then cut them into 12 circles with a deep, 2 1/2-inch cutter. Place the potato circles on a parchment-lined baking sheet and refrigerate until needed. Reheat them in a 400°F oven until warmed through and nicely browned.

Recipe from Dishing with Kathy Casey: Food, Fun & Cocktails from Seattle’s Culinary Diva, Sasquatch Books, Seattle. Copyright © 2002 by Kathy Casey.

Lisa’s Note:  I usually do half-again as much or even double it. And it bakes fine that way.

4 cups frozen corn kernels (about 19 ounces), thawed (reserve 2/3 cup corn for later mix-in)
4 large eggs
1 cup whipping cream
1/2 cup whole milk
6 tablespoons sugar
1/2 stick butter at room temperature
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 350
Butter a 8x8x2 glass baking dish

Blend all ingredients in food processor until almost smooth. Just before pouring batter into the dish, stir in the 2/3 cup reserved whole corn. This makes a great texture.

Bake pudding until brown and center is just set, about 45 minutes.

Cool 10 minutes. Serves 6-8.

———–

Lisa’s Tip: This is GREAT re-heated the day after Thanksgiving with some maple syrup on top. Yummy breakfast treat!

I can’t believe how many young adults don’t know how or have never made pies! Now, I know people are “scared” of making pie. But why? There are only three things that could be scary about pie-making: 1. That you may not be able to control yourself and you’ll eat the entire pie- would that be so bad? 2. Depending upon how much you get “into it,” you could end up having your kitchen looking like a flour bomb exploded. (This is the way mine looks — and it’s worth it). Or 3. That the pie may be so plum full of deliciousness that it may bubble over in your oven, smoke out your house and set your alarm off. A wave of a dish towel and an open door will take care of that …

But put those fears a side. Baking a pie is both fun and rewarding, and there are tons of types to choose from, so you can get exactly the pie you want. There are fresh fruits baked in two-layer crusts, such as my recipe for Apple Cranberry Pie with flaky cheddar cheese crust — not just your standard apple pie! OR you could try a fluffy chiffon-style. It is “oh, so seasonal” in an Eggnog Chiffon Pie with a little nutmeg and graham cracker crumbs added to a conventional crust. And then, of course, there are the traditional holiday favorites, pumpkin and pecan.

This holiday season I’m giving you my recipe for “Gimme Both”– a layer of pumpkin on the bottom and a layer of pecan on top, baked to perfect togetherness and topped with a pouf of Bourbon Whipped Cream. You’ll surely get “ohhhs and ahhhs” from the table.

“Gimme Both” Pumpkin-Pecan Pie with Bourbon Whipped Cream

Makes 1 (9-inch) pie

1 (9-inch) uncooked Classic Flaky Pie Crust (recipe follows)

Pumpkin Layer
3/4 cup canned pumpkin
1/4 cup sugar
1 egg
3 tablespoons sour cream
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 teaspoon salt

Pecan Layer
1/2 cup packed dark brown sugar
3/4 cup dark corn syrup
2 eggs
1 tablespoon butter, melted
1 teaspoon vanilla extract
1 cup pecan halves or pieces

Bourbon Whipped Cream
1 cup cream
3 tablespoons sour cream
3 tablespoons packed brown sugar
1 tablespoon bourbon

Preheat an oven to 425°F.

In a medium bowl, whisk together the Pumpkin Layer ingredients. Set aside.

In another bowl, combine all of the Pecan Layer ingredients except the pecans and mix until smooth. Stir in the pecans.

Spread the pumpkin mixture into the unbaked pie shell, then very carefully spoon the pecan mixture over the top, being careful to keep the layers separate. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake the pie for another 25 to 30 minutes, or until the filling is slightly puffy and the pecan layer is just set. Cool on a wire rack.

To make the Bourbon Whipped Cream: in a large bowl, whip the cream, sour cream, and brown sugar until lightly whipped. Stir in the bourbon.

Serve the pie with dollops of Bourbon Whipped Cream. The pie will keep, covered and refrigerated, for 2 to 3 days, but I don’t know anyone who could keep this pie that long!

Classic Flaky Pie Crust

Makes 1 (9-inch) pie crust

1 cup flour
1/4 teaspoon salt
1/4 cup shortening or lard
2 tablespoons cold butter
2 tablespoons ice water

In a large bowl, mix the flour and salt. Cut in the shortening and butter until the particles are pea-sized. Sprinkle in the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together in a ball. Do not over-handle the dough. (If the dough is too soft, press it gently into a disk and refrigerate for about 20 minutes before rolling.) On a lightly floured surface, roll the dough out to a bit bigger than your pan. Brush any excess flour off the dough and fit the dough into the pan. Roll the dough over at the edges, trimming off any excess, then crimp it with your fingers to make a pretty crust edge. Chill the crust until you’re ready to fill and bake it.

Recipe from Dishing with Kathy Casey: Food, Fun & Cocktails from Seattle’s Culinary Diva, Sasquatch Books, Seattle. Copyright © 2002 by Kathy Casey.

I love squash. I love its texture, sweetness, and most of all its versatility! Squash can by used in a myriad of ways. It can be chopped up and added to soups, stuffed with risotto or polenta, hallowed out and served full of soup, pureed and seasoned and used as ravioli or even a rustic tart! You don’t just have to roast it in the oven with brown sugar.

There are a great deal of types of squash, there are Danish, golden and white acorns, sweet mamas, butternuts, Hubbards and sweet dumplings. Each varies slightly in flavor and texture.

Now if you are having trouble getting your squash open, let me share a little trick. Go out to your porch hold the squash high above your head the slam it on to the ground! Not only will you get your squash open, you’ll get a little emotional release too! Just gather up the pieces and give a quick rinse if they get dirty.

I’ve included a great squash recipe for your fall kitchen, my Spiced Squash Bisque garnished with Crispy Seeds. Yum! I hope you love it as much as I do.

RECIPE
Spiced Squash Bisque
Makes 6 starter servings

3 tablespoons olive oil
1 cup diced onion
4 1/2 cups (about 1 1/2 pounds) peeled, seeded, and cubed winter squash (any type of sweet squash or pumpkin combination may be used; reserve 1/4 cup of seeds for Crispy Seeds)
2 cloves garlic, minced
1 teaspoon coriander seeds, finely crushed
1 teaspoon cardamom seeds, finely crushed
1 1/2 teaspoons ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne
1 bay leaf
1 1/2 teaspoons salt (more or less depending upon whether you are using a homemade stock)
3 cups chicken broth
3/4 cup sour cream
Crispy Seeds (recipe follows)

In a large heavy saucepan, heat the olive oil over medium-high heat. Add onion and sauté for 2 to 3 minutes. Add squash, garlic, spices, bay leaf, and salt. Sauté for 2 to 3 minutes. Add the chicken stock and bring to a boil. Turn down the heat, partially cover the pan, and simmer for 15 to 20 minutes, or until the squash is very tender.

Remove the bisque from the heat. Remove and discard bay leaf. In a blender or food processor, carefully purée the hot soup in small batches with the sour cream. (Be careful not to make your batches too large, since the soup is very hot.) Taste for seasoning and add salt as needed, especially if using homemade stock. Pour the puréed soup back into the pan and keep warm.

Divide the soup among warmed soup bowls. Sprinkle each serving with about 2 teaspoons Crispy Seeds.
For a vegetarian version: Substitute vegetable stock for the chicken stock.

Crispy Seeds
Makes 1/4 cup

1/4 cup seeds from squash
1 1/2 teaspoons olive oil
1/4 teaspoon ground cumin
1 teaspoon sugar
1/8 teaspoon salt

Preheat oven to 375°F. Rinse the seeds under cold water to remove any squash flesh or strings. Drain well and measure. Place in a bowl and toss with the olive oil. In a small bowl, combine the cumin, sugar, and salt and sprinkle over the seeds. Toss well and spread the seeds on a nonstick baking sheet. Roast for 8 to 10 minutes, or until crispy and toasted.

Chef’s Tips:
For a fun and impressive presentation, thin out a small portion of sour cream with milk or cream until it is a “squeezable” consistency and put it in a squirt bottle. Swirl the top of each serving of bisque with the sour cream.

Recipe © from Dishing with Kathy Casey:, Sasquatch Books, Seattle.

The farmer’s markets are bursting at the seams with greens, and before you turn up your nose, let me tell you, greens are great. Now I’m not recommending you down a can of spinach or two like our friend Popeye, but this fall and winter crop is teeming with vitamins and minerals. Just eating a half cup will stock you up with calcium, vitamin C, vitamin K, vitamin A, Iron and fiber. Add a little bacon, onion, and chicken broth and you have a darn tasty vitamin!

There are all sorts of greens; including collard greens, mustard greens, spinach, Swiss card, curly kale, and my favorite: Tuscan or Lacinato Kale. Cruise around the farmer’s market for more unusual and heirloom varieties.

I hope you’ll try my Sautéed Greens and Mushrooms with Goat Cheese. It is a great recipe and would be a wonderful addition to any holiday table!

Sautéed Greens & Mushrooms with Garlic & Goat Cheese
Serves 2-4

1 tablespoon olive oil
1 cup sliced wild mushrooms, such as porchini
2 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch rainbow kale or other hearty green, torn
1/4 cup chicken broth
1 tablespoon butter
Dish D’Lish French Seasoning Salt or s&p
3 oz Chevre style goat cheese

Heat oil in a large sate pan over high heat. Add mushrooms and sauté until half cooked. Add garlic and chili flakes. Sauté for a few seconds. Add in kale or greens and toss. Add chicken broth and butter, cook until greens are wilted. Season and then serve, dolloped with goat cheese or grated sexy local cheese.

© 2007 Kathy Casey Food Studios

A couple months ago I was approached by Whole Foods to be a guest chef on their video blog “The Secret Ingredient”. In this video segment chefs from around the country are given a “secret ingredient” and asked to come up with a dish highlighting that ingredient. The ingredient can be something as familiar as oatmeal or exotic as, well, lemongrass.

Click here to watch my video.

With lemongrass as my secret ingredient I chose to create a Coconut-Braised Black Cod. This dish utilizes a ton of fresh herbs and spices; fantastic dish for perking up chilly spring evenings.

With it’s lemony and herbacious perfume, I adore lemongrass. Don’t be timid if you don’t know how to use it; it’s super simple. To infuse a Thai soup I peel away the outer husks, then using the dull side of my knife, smash the bulb to break apart the fibers and expose the floral and lemon aroma and drop it in. I also use lemongrass in cocktails, muddling the bulb to extract that sexy fresh flavor.

The production of the video was so much fun! I loved the host Scott Simons, he has a great sense of humor and we really hit it off. The staff of Whole Foods was incredibly professional. We laughed and joked for most of the shoot, making for a super D’lish time.

Secret Ingredient: Lemongrass
Kathy’s Spicy Coconut Braised Black Cod with Colorful Vegetables

(Adapted from Kathy’s Spicy Coconut-Braised Lingcod with Colorful Vegetables in “Kathy Casey’s Northwest Table: Oregon, Washington, British Columbia, Southern Alaska”)

 Take your taste buds on a tropical adventure—any night of the week—with this quick and easy, Asian-inspired entrée. Lemongrass adds fresh lemon and bright flavor to the dish while coconut milk adds creamy richness without added cholesterol or trans fat. If black cod is unavailable in your area, substitute with lingcod, mahi mahi or rockfish fillets. Serve with  steamed jasmine rice for a dish that’s elegant enough for entertaining, yet easy enough for weeknight dinners.

Serves 4

2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
1 cup bean sprouts
1 1/2 teaspoons kosher salt
1 tablespoon sugar
1/2 teaspoon red pepper flakes
1 stalk fresh lemongrass
1 tablespoon canola or vegetable oil
4 6-ounce black cod fillets, about 1-inch thick center-cut, boned and skinned
1 tablespoon peeled and minced fresh ginger
1 tablespoon minced fresh garlic
1 can (13 to 14 ounces) unsweetened coconut milk
1 tablespoon soy sauce
2 tablespoons Asian fish sauce
1 small red bell pepper, cut into thin strips
1 large carrot, julienned
4 green onions, cut into 3-inch pieces
2 tablespoons fresh lime juice
Lime wedges for squeezing

In a medium bowl, toss together the mint, cilantro and bean sprouts, set aside. In a small bowl, mix salt with sugar and pepper flakes, set aside. Remove the tough outer layer of the lemongrass. Smash the remaining stalk with the side of a chef’s knife or a mallet to release the oils. Finely mince and set aside. Heat oil in a large skillet or sauté pan over medium-high heat. Sprinkle each fillet with the salt mixture. Sear fish 2 minutes per side, until lightly seared and browned. Move fish to one side of the pan and add ginger and garlic and sauté for 1 minute. Add coconut milk, soy sauce, fish sauce, lemongrass, bell pepper, carrot and green onion to the pan. Cook for 5 minutes at a fast simmer, or until the fish is just done and opaque throughout. Stir in lime juice.

Serve fish in shallow bowls, ladling the broth and vegetables over the fish. Garnish with about a 1/4-cup of the sprout mixture and a lime wedge. Serve Colorful Jasmine Rice on the side (see recipe below).

Seattle summer weather is perfect for picnics and this weekend looks like it won’t disappoint. There are so many great Seattle parks for picnics: Golden Gardens is the Classic, but there are beautiful views from Volunteer park, Gasworks and Discovery park.

While it is just fine to show up with some friends, blanket and basket in tow, you’ll have to make a reservation if you want to use any of the park’s shelters or hibachis. Reservations fill up fast and there is a fee. Click here for that information.

When I go on a picnic, I like to take along a variety of easy to eat small plates. Think grain salads, or pressed sandwiches, presliced cheeses, crackers, and veggies and dip. What you don’t want are mayo based salads that can get soggy or can cause illness if unattended to or improperly handled. Yuck!

I hope you’ll try my recipe for Curried Orzo Spinach Salad and hit the parks this weekend for great outdoor dining!

Curried Orzo Spinach Salad
Makes 8 – 12 servings

1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons sugar
2 teaspoons kosher salt
1 1/2 teaspoons curry powder
1 teaspoon hot sauce
2 teaspoons minced garlic
1/3 cup sour cream or yogurt
3 tablespoons vegetable oil
1/2 teaspoon freshly ground black pepper
1 pound (about 2 cups) dry orzo pasta
1 bunch fresh spinach, cleaned and cut in 1/2-inch pieces
2 tablespoons coarsely chopped fresh cilantro
1 large yellow bell pepper, diced small
1 large red bell pepper, diced small
1/2 cup tiny-diced red onions
3/4 cup shelled pistachios, coarsely chopped
3/4 cup small-diced dried apricots

In a large bowl, whisk together vinegar, mustard, sugar, salt, curry powder, hot sauce, garlic, sour cream, oil, and black pepper. Reserve.

Meanwhile, cook orzo according to package directions or until al dente. Drain but do not rinse. While pasta is still fairly warm, toss it with the reserved dressing. Let mixture totally cool, then toss in remaining ingredients. Serve immediately, or cover and refrigerate if made ahead. Salad can be made up to 24 hours in advance.

© 2004 Kathy Casey Food Studios®