Yes, I am Filling Up on Bread at the Bryant Park Grill

On Thursday, Janna and I shared a lovely lunch at the Bryant Park Grill.  I, of course, filled up on bread and made no apologies.  The parsnip soup starter was delicious.  The Vegan Organic entree was truly awful.  If you’re going to offer a Vegan choice on the menu, you need to provide massive chunks of lots and lots of hearty root vegetables, not a chiffonade of greens with a sprinkling of quinoa and a few, limp, tiny pieces of eggplant; and you certainly don’t put the main dish star — the portobello mushroom — in a side cup chopped up like a disrespected, diced, carrot!

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Spinach Salad

by Joyce Kohl

Spinach Salad

Spinach Salad Source: Go Inside™
Excellent! Versatile! Even spinach haters will love this recipe!
Servings: 6 to 8 Ingredients:
This recipe can easily be doubled.

Other ingredients to add or substitute:

Minced fresh mushrooms

Minced green onions

1 tablespoon finely minced white onion

2 tablespoons finely minced celery heart

1/2 teaspoon finely minced green bell pepper

1/2 teaspoon finely minced yellow pepper

1/2 teaspoon finely minced fresh parsley

1/2 cup Heinz catsup

3/4 cup salad oil

1/4 cup red wine vinegar

1/2 teaspoon white sugar

1/2 teaspoon brown sugar

1/4 teaspoon salt (optional)

1/2 teaspoon worchestershire sauce

1/4 teaspoon dry mustard

1/4 teaspoon oregano

At least 2 bunches of fresh spinach

3 hard boiled eggs, chopped

6 slices good bacon fried crisp and crumbled

  1. Take the minced ingredients (onion, pepper, celery, parsley) and mince them all together until you have an extremely fine pulp. Put it all into a large bowl.
  1. Add to the minced mixture everything except the spinach, eggs and bacon, and then beat it well. Cover and put in the refrigerator overnight. You CAN use it right away, but it’s much better if left overnight for the ingredients to blend together and enhance the tastes.
  1. Thoroughly wash the fresh spinach and remove stems. Pat the leaves dry and refrigerate until you’re ready to serve it.
  1. To serve the spinach salad, first tear the spinach into bite-sized pieces and arrange on salad plates. Pour just enough of the dressing mixture to coat the leaves. Don’t use too much! Sprinkle chopped hard boiled eggs over the top of each salad, then sprinkle the crumbled bacon over each salad. Serve immediately.

Coconut Salad

by Joyce Kohl

Coconut Salad Source: Go Inside™
Unique recipe for coconut lovers
Servings: Ingredients:
Servings vary


Try adding bananas, too!

1 can Eagle brand milk

1 small can coconut

1 cup pecans, broken

1 can cherry pie filling

1 small can crushed pineapple, drained

1 cup miniature marshmallows

  1. Mix all ingredients together, cover and chill in the refrigerator until ready to serve.



by Joyce Kohl

Guacamole Source: Go Inside™
Use for Dip, Chimichangas, over a tossed green salad, tortilla chips.
Servings: Ingredients:



2 avocados, mashed. Be sure these are ripe

1 small onion, diced

1 small can of diced green chilis

1 tomatoes, diced

1 T cooking oil

salt and pepper

garlic powder to taste

  1. Blend together all ingredients.
  1. Variations: Replace oil with Mayo and add about 2 tablespoons of fresh lemon juice. A few sprinkles of cayenne pepper adds to the taste, but don’t use too much.


Fresh Fruit Salad

by Joyce Kohl

Fresh Fruit Salad Source: Go Inside™
This is especially good on a hot summer day!
Servings: Ingredients:
Makes enough for 6 to 8 servings

Add any fruit you like

or whatever is in season

Add tiny marshmallows

Chopped pecans are good, too!

1 fresh pineapple

2 oranges, peeled and sliced

2 bananas, peeled and sliced

1 cup strawberries, halved

1 cup seedless green grapes

  1. Cut pineapple in half lengthwise through the crown. Remove the fruit with a curved knife, leaving the shells intact. Trim off core and cut the fruit into chunks.
  1. In a large bowl, combine all the fruit. Spoon into the pineapple shells.
  1. Serve plain, or put dollops of whipped cream on top. Yogurt may also be used.