I have a confession to make; I’d never even tried a blood orange before making this Blood Orange and Blueberry Salad. Oh sure I’d seen them in the stores often enough, and on other people’s blogs, but since I’m not that fond of eating citrus fruits on their own, I’ve never added them to my shopping cart. Until now!
Here we are at the end of the summer BBQ season and at the front door of tailgating season. What I love about this dill pickle potato salad is that it can carry through the two seasons, seamlessly and effortlessly. Trust me when I tell you that you’ll score big points with family and friends no matter when you serve it!
This heirloom tomato salad is so good, so fresh, and so loaded with textures and flavors that will explode in your mouth with each and every bite. The crunch from the pistachios, the creaminess of the goat cheese, the sweet and oniony bite of the red onion, the savory earthiness of the fresh thyme, the mild and pungent fragrance of the garlic lemon olive oil, and of course the sweet and juicy garden fresh tomatoes.
If you’ve never made your own homemade croutons before I urge you to finally give it a go. The freshness, flavor, and crunch that a homemade crouton provides are about one million percent better than the prepackaged store-bought variety, and they hardly take any time (or effort) to make.
There is something so tantalizing about biting into tender, soft pillows of fresh mozzarella that are partnered with perfectly cooked pasta shells, and then smothered in big, bold Italian flavors!
Once cooked, you can use this White Wine Poached Chicken Breast with Bay Leaf for all sorts of salads, sandwiches, and casseroles. You are only limited by your imagination with how you’ll use it. Of course, you can eat it plain too. It’s that good!
It’s easy to turn your vegetable haters into vegetable lovers with this dish of Oven Roasted Carrots, Broccoli, Shallots and Cashews.
This recipe was inspired by a cashew chicken salad I’d had recently while out to lunch with my mom, sister, sister-in-law, niece, and my baby grandniece, Pemberley. It was our first “ladies lunch,” and I think we all ordered the same thing, except Pemberley of course.
Late August and early September tomatoes are just begging to be added to this Tomato Spinach Tart with Cheesy Cornmeal […]
Just the other day I posted my recipe for Healthy Homemade Avocado Oil Mayonnaise, which I’ve been making like a mad woman lately because I can’t seem to get enough. This recipe for Broccoli Slaw with Blueberries and Bacon was developed to take advantage of that mayonnaise, and the results are amazingly delicious!