E is for eggplant parmigiana

D is for Dolmades

C is for Chef's Salad

I never liked chef's salad too much. It always seemed like the cobb salad's less attractive, blander little sister. But I had a number of odds and ends in the kitchen, and, in the spirit of the dish's roots, threw them all into the mix. I used strips of chicken in lieu of the chef's salad's sliced ham, and added cubes of sharp English cheddar. The rest was pretty standard: sliced radishes, chickpeas, cherry tomatoes, hard-boiled eggs, sprouts, sauteed mushrooms, shredded carrots and lettuce. The radishes were the best part. I rarely think to buy them, but was happy that I did.