First of all I don't like artichokes. You can substitute heart of palm. I cook for some picky eaters. They don't like romaine lettuce, can't blame them you gotta scrub it , and look it over carefully for little worms especially here in Florida. Some whine it has too much meat. Most don't like cherry tomatoes. So I diced tomatoes. The red pepper are the pimentos in the green olives. Leeks instead of red or white onions. They also don't like Pepperoncini peppers, or provolone cheese. So I usually don't make it, but when I do this is how. So if you don't say that it's a proper salad you come and cook for at least 12 folks, and if you do it better be to their liking.

My favorite summer munchie food!! Great to make and keep in fridge for kids go to!!.. Mine love!!. Perfect by pool!

a lot like the pasta I usually make but I used to use Italian dressing, I like this better. I added cherry tomatoes and mozzerela cheese.

Grilling romaine lettece is a great alternative for this lettece. It holds up really well to a quick cook and takes on the baste and becomes very juicy and remains crisp. I paired it with antipasto ingredients and grilled fresh tuna. This is a delicious muti flavored main dish salad!

I love antipasto platters so I put everything in a salad. The meats can be left out or swapped out. Very versatile and delicious.

this is an absolute delightful antipasti (L)

I made an easy fall themed bento with ingredients I had at hand.At Step 2, check the balance of the top and bottom and adjust the portion as needed. Recipe by momo**

I thought of a side dish with a touch of autumn.When filling the chikuwa with the third or fourth mushroom, it's easier to insert if you slide the chopstick in the hole along with the stem.One chikuwa can hold 4 mushrooms; think of the length and size when you arrange them and they can turn out really cute. Recipe by good_fortune

This dish often appears at upscale Japanese restaurants (ryotei), but since I don't have much opportunity to go to one, I made my own shira-ae with persimmon.The key to this recipe is to pre-season the shimeji mushrooms.For optimal results, I recommend mashing the tofu with a mortar and pestle. (Since I don't have a mortar and pestle, I just mashed it finely.)If you prefer more sweetness, add extra persimmon. You can also substitute chrysanthemum leaves for spinach. For 4 servings. Recipe by Shetlander

I wanted to make a simple and healthier Autumn-style salad. I also like the combination of persimmon and yogurt, so here's another variation with sweet potatoes.This recipe was quite well-received, so I'm adding these notes:*I updated the amounts of raisins and walnuts. With this amount, it should be about 34 kcal per serving.For Step 2, watch over the potatoes and adjust the heating time accordingly. Add as much maple syrup as you like. (The sweet potato and persimmon are already naturally sweetened). I used raisins when I combined the ◎ ingredients, then also used some for garnishing. Increase the amount of mayonnaise to your liking. For 2 servings. Recipe by rose12

Bring the colors of Autumn to your next meal with this deliciously bright side dish.

I like doria dishes and I wanted to make some autumnal doria using salmon and mushrooms.This thick béchamel sauce doesn't have the strong milk smell which I dislike.You can make different doria with different ingredients that reflect the seasons.When you make the béchamel sauce, use a balloon whisk, which will produce smooth sauce without lumps.The saltiness of consomme cubes differs between brands, so taste before using them. I like to use chicken stock powder instead of salt. Take care not to damage the salmon when you fry it. For 2 servings. Recipe by classy