Carlo Mastroberardino, of Avellino's Mastroberardino Wines, says that when he was a boy, his mother made this dish so often he can barely look at lentils anymore. Despite his personal protest, it is one of the most beloved and typical dishes of Campania, where, based in Atripalda (province of Avellino), the Mastroberardino family has been making wine since the 1500s.
Does the ubiquitous can of Cream of Mushroom Soup belong in your kitchen? Grocery Guru Al Sicherman says "you betcha", but, Lynne Rossetto Kasper says - "think again"!
From The Improvisational Cook by Sally Schneider published October 2006..
Peaches (or nectarines), raspberries, red currants, strawberries, and other berries that share the season are happy companions.
When you're ready to serve, toss the pear, cheese, and greens together with as much of the dressing as you like. Serve immediately.
This could be the lightest, freshest tasting potato salad of the summer.
Use only small young zucchini for this salad.
From The New American Cooking by Joan Nathan. Published by Alfred A. Knopf, New York. © 2005 by Joan Nathan. Used with permission.
Note: Can be prepared in advance; easily multiplied