Ravioli raves
My friend and I got together last Friday night and made the goat cheese ravioli (“A Passion for Cheese,” Jan. 18), accompanied by a big salad. The ravioli was so good. We have decided to make them again and this time add a little rosemary and finish the dish off with toasted pine nuts.
Also, years ago (1991) I got a salad recipe from the food section and I can’t tell you how many times I have made it and also passed along the recipe. It was called shrimp and avocado salad with creamy jalapeno dressing. People go nuts over this salad and there is never a piece of lettuce left in the bowl.
Next weekend I will try the beef fondue from this week’s paper (Dinner Tonight!, Feb. 8). I have gotten many good recipes from your section and look forward to reading it very week
Margie Brandt,
Vernon Hills
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Editor’s note: You’ve piqued our curiosity, so we will look for the shrimp and avocado recipe and print it again in the coming weeks!
Likes fresh approach
I am really enjoying your weekly piece on freshly odd edibles (“Fresh Finds). Now I have a passing knowledge of all those odd things I see in the stores that I am dying to try but just never knew how to grasp before.
Every week, I pull out the page with the intention of assembling a book for use in my kitchen. Alas, my super efficient housemate relentlessly tosses the papers–with the clips. Have you ever thought of assembling these columns into a booklet–or even a section on the Tribune Web site? It would be enormously helpful and convenient.
I am working on my fennel dish for the week … and looking forward to next week’s offering. Keep up the great work!
Sharon Leslie Morgan
Chicago
Her kind of section
I just wanted to tell you how much I love the Good Eating section. I enjoy reading about how to store and prepare unfamiliar vegetables and fruits. It makes me more willing to try them. I enjoy reading the articles and looking through the recipes. The Good Eating section is usually full of holes after I finish with it because I have to tear out all these delicious sounding recipes to try.
I usually pick recipes that are quick (not a lot of prep time) and low-fat. I especially enjoy the quick after-work dinners. Recently I cooked the chicken with pineapple and black bean salsa (Dinner Tonight!, July 20, 2005). OMG! It was to die for!
–Cheryl Wisniewski
Naperville
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Want to send a letter to Good Eating? Our address is listed in the contact box on p. 2.
