Month: August 2018
+ Food
Stuffed Zucchini
Originally posted on the fashionista cook:
Great recipe if you’re entertaining! Adapted from Ina Garten’s Make it Ahead cookbook. It can be refrigerated up to 6 hours, just finish baking it before serving.
+ Food
5 Summer Salads
Originally posted on What's for Dinner Moms?:
It is the season of picnics, fireworks, and parties. I have picked out a few of our favorite salads for today and the few weeks ahead. We love Balsamic vinegar and one of our favorite potato salads is this Balsamic Roasted Red Potato Salad (click for link to recipe). It can be served warm or at…
+ Food
Sweet & Salty Summer Salad
Originally posted on Mrs. Twinkle:
With the summer holidays just round the corner, we’ve had a couple of school/ kindergarten “end of the year” parties. For one of those events I made this salad, it went down very well and one of my friends asked for the recipe…so this is for you Francesca. Ingredients 500g/ 17.6oz couscous 600ml/ 1.2pt vegetable stock 5 tbsp olive…
+ Food, vegetables
Mexican Street Corn
I was inspired by a local Mexican restaurant to make this dish. I researched on line for a recipe and found this one. Delicious and very easy and to make! Get recipe here.
Shrimp in Crazy Water
In Italian this dish is pronounced gamberoni all’acqua pazza. Originated from Naples, from the days the fishermen would bring home their catch. Traditionally made by poaching fish, this one is made with shrimp. Adapted from Fresh Fish by Jenifer Trainer Thompson.
Mustard Chicken with Brussels Sprouts and Potatoes
Part 2 of my recipes from Goop series. Great recipe for a weeknight! Everything gets put onto a baking sheet and baked in the oven. The ingredients are simple and probably already in your pantry. I took the option to make it with bone-in chicken thighs instead of chicken breasts. Get recipe here.
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