I’ve never understood folks who refuse to share their recipes with friends and family. This may sound funny coming from someone who writes recipes and receives $$ for those recipes, but let me explain.

Food, family, friends and the kitchen table—that makes for a life with a legacy. Connections, community, laughter and knowing all is well with the world. How much better does it get? Recipes are the link to those traditions, memories and good times. Long after we leave this earth those that love us dearly will make those recipes with fond memories. After the pain of loss, family and friends will cherish those meals that capture the presence of a loved one who has crossed over the rainbow.

My point?! Share your recipes with those you love. If someone requests a recipe, treat the request with the honor it brings. Start your legacy today!

So many things have happened during the last week that have caused me to pause and reflect on those I have loved and lost. A friend and neighbor lost her battle with cancer years ago but before the dark days there were laughs. During one such gathering she shared her recipe for Bird’s Nest Salad. We were entertaining friends over the weekend and I planned to adapt my friend’s recipe for our meal. When I pulled the torn pages of her recipe from my file, of course, my thoughts went to her smile, laughter and courage.
Recipes–yes they fill your soul and linger long after we are gone.

Memories of friends and family carry on through our recipes.

Here is an adaption of my friend’s salad. This is the answer to summer potlucks, picnics and meals with those you love. Go ahead and start creating more memories.

Bird’s Nest Salad

1 package (3 ounces) ramen noodles, any flavor
1/2 cup slivered almonds
2 tablespoons sesame seeds
1 1/2 packages (14 ounces each) coleslaw mix
1 1/2 cups shelled edamame, cooked
3 green onions, sliced thinly
1/2 cup canola oil
3 tablespoons honey
4 to 5 tablespoons rice vinegar or cider vinegar
2 teaspoons low sodium soy sauce
1/2 teaspoon toasted sesame oil
salt and pepper to taste

Heat oven to 400°F.

Discard the seasoning packet that accompanies the ramen noodles. Crumble the ramen noodles onto a baking sheet. Sprinkle with almonds and sesame seeds. Bake for 4 minutes, stir and continue to bake for 3 to 4 minutes or until the noodles are toasted. Allow to cool; set aside.

Place the coleslaw mix, edamame and green onions in a salad bowl; toss.

In a small bowl whisk together the oil, honey, vinegar, soy sauce, sesame oil, salt and pepper.

Just before serving sprinkle toasted noodle mixture over salad and drizzle with dressing. Toss and serve immediately.

Makes about 10 to 12 servings