I decided I’d like to make this bread a little less sweet than what the local bakery sells in order to really let the flavor of summer cherries shine. The result is this beautiful (and healthier) cherry yeast bread that is perfect on its own or slathered with butter. Is it so wrong? LOL
Light & Fit
This dish of Sautéed Creamed Spinach & Strawberries came about one night when I was contemplating a side dish to serve with some fish I was cooking.
Since I had strawberries in the fridge that I needed to use before they spoiled, I tossed some into the sauteed creamed spinach I was preparing. The completed dish tasted amazing, and it was a feast for the eyes as well as the taste buds!
I’ve talked about it before, but it’s worth talking about again. My family loves a good “breakfast-for-dinner” night. There is just something so warm and comforting to sitting down to a delicious breakfast at the end of a long, hard day.
This Chicken, Berry & Avocado Salad is my very favorite. While I don’t always add chicken, I do always make my own vinaigrette. Today I’m sharing how I made my strawberry balsamic vinaigrette. It’s a wonderfully fruity compliment to this tasty, healthy and filling salad.
When I know I’m going to indulge in a decadent weekend brunch with all of my favorite foods; I like to start the meal off with a bit of pineapple. I’ve heard that pineapple helps melt away belly fat, but don’t quote me on that, because it’s not really true!
However, since I like to *THINK* it may be true I’ve convinced myself that it’s a great way to kick off #BrunchWeek and that maybe all those other calories to follow won’t actually count. Ha! Ha!
When I learned that this weeks #SundaySupper theme is orzo pasta, I jumped at the opportunity to develop this light and refreshing new dish.
Orzo is probably one of my favorite kinds of pasta. The shape is so tiny and compact that it works well as a filling for a stuffed dish like this Elegant Orzo, Shrimp & Vegetable Salad Stuffed Avocado.
This recipe for Delicioso White Bean, Fennel & Italian Sausage Soup is one I found, and adapted, from Cooking Light Magazine. I didn’t change the recipe much, but I did add more fennel (because I love the light anise flavor of fennel a lot lately), and I also increased the amount of white beans from the original recipe, and I omitted the sage and parsley because I forgot to purchase them at the market. Doh!
Other than that, this recipe I’m sharing is pretty much just as it was written in the magazine. I DO NOT take credit for this recipe, but I do take credit for sharing it with you here on Kudos Kitchen in case you missed it in Cooking Light Magazine. I strongly urge you to make this soup. It’s delicious!
I’ve been trying to get more salmon into mine and my husband’s diet. Since salmon is rich in Omega 3 fatty acids, and it’s a great source of protein, I’m more than happy to incorporate this fast and easy 4 Ingredient Jammin Salmon recipe into my menu plan on a semi-regular basis.
For a while now I’ve been noticing that egg cups and eggs baked in muffin tins have become all the rage. It was after watching a particular video on Facebook that I decided to make my own. The difference you may notice in mine is that I added quinoa to the mix because I’d had some leftover in the fridge and I thought it would be a tasty (and healthy) addition to an already tasty and healthy breakfast option. May I now introduce Healthy Quinoa Veggie Egg White Cups for your eating enjoyment!
This delicious Pea & Farro Salad can be served hot or cold. I’ve eaten it both ways and I honestly can’t choose which way I like best. I’m curious what you think, so when you make it (and I positively hope you do), please write me back and let me know.