Hikers visit Dry Falls in Franklin County.

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Driven by the free-spirited music of the 1970s, Shirleigh Moog’s technicolor cookbook Moog’s Musical Eatery: A Guide to Carefree Entertaining documents groovy recipes and helpful cooking tips she employed to

Food

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Driven by the free-spirited music of the 1970s, Shirleigh Moog’s technicolor cookbook Moog’s Musical Eatery: A Guide to Carefree Entertaining documents groovy recipes and helpful cooking tips she employed to

Recipes

Olive Celery Salad

This crunchy, tangy salad uses six simple ingredients and keeps for days in the refrigerator.

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Celery and olive salad from Moog's Musical Eatery cookbook

Driven by the free-spirited music of the 1970s, Shirleigh Moog’s technicolor cookbook Moog’s Musical Eatery: A Guide to Carefree Entertaining documents groovy recipes and helpful cooking tips she employed to feed famous musicians — and her family members. 

“You very often see this salad in delicatessen display counters. It’s very easy to make yourself. The olives and oregano give a nice bite and a lot of personality to the celery. Buy salad olives for this salad — they’re cheaper than whole olives.”

 

Olive Celery Salad

Recipe by Shirleigh Moog. Courtesy of Michelle Moog-Koussa.

Yield: 4-6 servings.

2 cups celery and celery leaves, chopped
1 cup olives, in pieces
1 clove garlic, finely minced
2 tablespoons olive juice
1 teaspoon oregano
Olive oil to taste

Mix all ingredients together in a bowl and let sit for about an hour before serving. This can be stored in a refrigerator for about a week.

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This story was published on Mar 12, 2024

Our State Staff

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